Here’s a tasty recipe for shrimp stuffed tomatoes that’s also yeast free.

Prepare some boiled chicken breast and shred them. Sauté with the following ingredients – Use based on your tastes.
• 2 T Hellmans mayonnaise
• 1 stalk celery, finely chopped
• 1 dozen cherry tomatoes, pulp removed
• 1/2 t garlic powder
• Fresh parsley sprigs for garnish
• 1/2 t chopped fresh basil

Combine shrimp, celery, garlic powder, basil and mayonnaise in a small mixing bowl. Place tomatoes on a serving platter, stuff with filling. Place parsley sprigs between and around tomatoes to garnish. Chill 1-2 hours before serving to allow flavors to blend.

Peanut butter cups never tasted so good. You can now make these at home.

• ½ cup Natural Organic Dutch Processed Cocoa or RAW Cacao powder
• ½ cup of Xylitol
• ½ cup of Coconut Oil (Nutiva, virgin cold pressed – NOT refined)
• ½ cup of peanut Butter-select an all natural, unsweetened version (Laura Scudders)
• Small muffin paper/foil cups (Candy sized that fit into a mini muffin tin- should hold 1TBS of mixture)

Combine coconut oil and Xylitol first over low heat and allow Xylitol to dissolve. Please note: the more you stir, the creamier the oil/X mixture becomes. Then add peanut butter and cocoa. Blend until smooth and then spoon 1 tbsp mixture into each cup that has been placed into a mini muffin tin- do not over fill. Place tray in freezer for 30 minutes the oil will set up. 1 to 2 cups are a serving size and this dessert will melt in your mouth. You may substitute any nut butter you choose for individual preference/allergy.

Our quinoa salad recipes offer several substitutions to add variety to this dish.
Ingredients:
• 1 Cup Quinoa
• 2 Cups Chicken Broth
• ½ Cup Diced Sugar Snap Peas
• ½ Cup Diced Cucumber
• ½ Cup Halved Cherry Tomatoes
• 2 Tbsp Thin Sliced Scallions
• 1-2 Tbsp Fresh or Dried Dill
• ¼-Cup Mayonnaise
• Salt and Lemon Pepper to Taste

Cook Quinoa in Chicken Broth until broth is absorbed – about 12-15 minutes. Cool. Empty Quinoa into a mixing bowl. Dice vegetables and add to Quinoa. Mix in Mayonnaise. Salt and Pepper to taste. Keep in the refrigerator.

Substitutions: Any vegetable combinations work well with Quinoa. Other ideas include Bell Peppers, Zucchini, Celery, Carrot, Peas and Spinach or Baby Romaine Lettuce Leaves. Nuts may also be added. Pine nuts would be excellent.

Ingredients:
• 1/3 cup cold pressed olive oil
• ½ cup fresh lemon juice
• 2 Tbsp shallots, chopped
• 2 Tbsp fresh rosemary, chopped
• ½ tsp salt
• ½ tsp freshly ground pepper
• 1 frying chicken quartered
• handful fresh rosemary sprigs

Directions: In a small bowl, stir together the olive oil, lemon juice, shallots, chopped rosemary, salt and pepper to make marinade. Place the chicken quarters in a large plastic food storage bag and add marinade. Press the air out of the bag and seal it tightly. Massage the bag gently to distribute the marinade. Set the bag in a large bowl and refrigerate for at least 2 hours, turning and massaging the bag occasionally.

Soak the rosemary sprigs in water to cover for about 30 minutes. Prepare a fire in a charcoal grill. Position the oiled grill rack 4-5 inches above the fire. Remove the chicken quarters from the marinade and pat them dry with paper towels. Pour the marinade into a saucepan and bring to a boil; boil for 2 minutes, then reserve. Arrange the chicken quarters, skin side down, on the rack. Grill, turning frequently, for 30-35 minutes. During the last 10 minutes drop the soaked rosemary sprigs on the fire and brush the chicken two or three times with the reserve marinade. If the chicken starts to get too dark, turn skin side up and move it to cooler part of the rack, so it isn’t directly over the fire, or cool the fire a little by covering the grill and opening the vent half way.

Serves 4.

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Try this dairy free, banana ice cream recipe. Yum.

• 4-6 Ripe, Peeled and Frozen Bananas
• 1/4 Tsp of fresh organic Vanilla Bean (available at wholefoods in whole bean form-slice and scrape insides of 1 bean)
• 1 tsp Honey/Agave Nectar (OPTIONAL)
• 2 TBSP. Hot Water

In a heavy duty food processor, blend all ingredients for 1-2 minutes until ice cream is in scoopable consistency. Serve in a beautiful glass and top with your choice of dark chocolate shavings, fruit or nuts. We also love to mix some cold espresso and a few chocolate covered
Yummy!

Here’s a yeast free, stuffed chicken peppers recipe that is simple to make.

Prepare some boiled chicken breast and shred them. Sauté with the following ingredients, use based on your tastes. 
• Olive Oil
• Garlic
• Onions
• Canned Diced Tomatoes

Stuff Red or Green Bell Peppers with mixture and place in a baking dish. Cover the peppers with tomato sauce. Cover pan with aluminum foil and bake on 350 degrees until the peppers are soft. Yummy!

If you’re on a yeast free diet and are looking for new vegetables to fix, you’ll love our cabbage rolls recipe. Because the grapes are minimal by serving and they are combined with protein, fiber and fat, you may have this recipe, on occasion, throughout the 28 day yeast-detox.

• 3 cups blanched almond flour
• 1½ teaspoons celtic sea salt
• 1 cup sesame seeds
• 2 eggs, whisked until frothy
• 2 tablespoons Coconut Oil (Or healthy Oil of your choice)
• *Optional add in’s Rosemary,Garlic, Herbs, Onion, Caraway Seeds, Sun Dried Tomato

1.In a large mixing bowl, stir together almond flour, salt, sesame seeds, eggs and oil until well blended
2.Separate dough into two halves
3.Line two large (12 x 16) stainless steel baking sheets with parchment paper
4.Place one half of the dough in the center of each lined sheet
5.Cut another piece of parchment paper and place it over one of the balls of dough
6.Roll dough out between the two pieces of parchment paper, until it is very very thin and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
7.Cut the dough with a knife or pizza cutter into 2 inch squares
8.Bake at 350° for 10-12 minutes, until golden brown
9.Cool and serve.

A yeast free diet doesn’t mean you have to eliminate all crackers. Try this recipe for almond sesame crackers.

• 3 cups blanched almond flour
• 1½ teaspoons celtic sea salt
• 1 cup sesame seeds
• 2 eggs, whisked until frothy
• 2 tablespoons Coconut Oil (Or healthy Oil of your choice)
• *Optional add ins Rosemary,Garlic, Herbs, Onion, Caraway Seeds, Sun Dried Tomato

1.In a large mixing bowl, stir together almond flour, salt, sesame seeds, eggs and oil until well blended
2.Separate dough into two halves
3.Line two large (12 x 16) stainless steel baking sheets with parchment paper
4.Place one half of the dough in the center of each lined sheet
5.Cut another piece of parchment paper and place it over one of the balls of dough
6.Roll dough out between the two pieces of parchment paper, until it is very very thin and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
7.Cut the dough with a knife or pizza cutter into 2 inch squares
8.Bake at 350° for 10-12 minutes, until golden brown
9.Cool and serve

Looking for a healthy appetizer? Our garbanzo bean and olive pico de gallo is a great twist on the well-known pico appetizer.

Ingredients:
• 1 pkg prepared fresh pico
• ¾ can Goya chick peas
• ¾ can black olives
• 2 T lemon juice
• 2 T olive oil
• 1-2 tsp garlic (to taste)

Place peas and olives in a food processor and chop coarsely. Add remaining ingredients and pulse just until blended. Avoid over processing. DO NOT SALT until ready to eat. YUMMY!!!

Start the day with a fresh, new breakfast idea! Here is a bright, refreshing citrus start for any new day. This recipe is approved for patients on the Yeast Free Detox diet during the second two weeks and the new Total Body Cleanse.

Ingredients:
 • 1 large pink grapefruit
• 1 large avocado
• ¼ C chopped celery
• 3 C baby romaine, spinach or field greens
• ¼ C cashews

Cut peel from grapefruit and section wedges from the fruit. Set aside. Peel avocado and remove the pit. Slice or cut into cubes into the same bowl with the grapefruit sections. Arrange lettuces and celery on plates or in bowls. Put grapefruit and avocado on top of the lettuce followed by a sprinkle of cashews. Drizzle 1-2 T of Raspberry Dressing or Pomegranate, Ginger, Cashew Dressing on top.