Buttery Dump Biscuits

I know, I know, I could have came up with a better title for this recipe than DUMP but that’s literally how you make it so…

On to the recipe because the pictures and deliciousness speak for themselves!

So you start with 1 stick of butter…yeah…I know 1 stick seems like a lot but this makes 12 biscuits AND grass fed, organic butter provides a certain type of fat known as CLA which basically means if you eat it you’ll have superman brain powers and pearly white, strong teeth. All kidding aside, CLA or Conjugated Linoleic Acid which is a serious immune booster and disease fighter, it has also been shown to help against the degenerative disease Alzheimers. It is also high in Vitamin K, which in combination with vitamin d, provides healthy bones like your teeth! So eat up that grass fed butter, dear.

So you melt your 1 stick of butter in an 8×8 or 8×9 glass baking dish either by sticking in your preheating oven of 425 degrees or in the microwave. (blah, not my favorite)

While that is melting you mix your batter together. Then you dump your batter into the butter which looks like this:

Don’t worry about spreading it out perfectly, or if the butter gets onto the top of the dough. It’s all gooooood and I mean really gooooood.

At this point you bake! Usually it takes about 20 minutes or so but please watch it. You’ll know its done when the top has browned and when you touch it, it springs back up. Now, keep in mind that using gluten free flour makes this spongy, not flaky. This is not a flaky biscuit. It is spongy. Got it? We actually prefer to eat them warm after they come out of the oven and then slice it and toast it. Don’t try to eat it hot, let it get warm about 10 minutes out of the oven before you cut into them otherwise they will be gooey, spongy and taste like dough. So after they have came to just warm, cut and slice one open and then pop in your toaster oven for 4-5 minutes to get it crispyish on the top. That’s our favorite but skipping the toaster oven is totally up to you. That’s how we heat them up leftover too, by the way.

This is what it looks like out of the oven.

And then I let it cool for 10 minutes and sliced it open…gah…..heart eyes….

And then I topped it with some shredded raw cheese, 2 pieces of crisp bacon, and then an over easy egg on top and some red pepper flakes. But you do you. Some homemade jam on top would be equally delicious! (And yes, these are Reset approved if you use maple syrup.)

Buttery Dump Biscuits
(Gluten-Free, Refined Sugar Free)

Ingredients
1 stick grass fed butter
2.5 cups of gluten free flour
1.5 tbs of coconut sugar or maple syrup
1.5 tbs baking powder
1 tsp salt
1 3/4 cup of almond milk with 1 tbs of ACV (let sit for 5 minutes-this curdles it and makes it like buttermilk!)

Directions
Preheat oven to 425,
Melt your butter in your glass 8×8 or 8×9 inch pan either in the oven as it preheats or in the microwave.
In a medium bowl, mix flour, syrup, baking powder, and salt together.
Pour in the ACV with almond milk and stir until batter forms. It will be super sticky. That’s okay.
Pour the dough batter on top of your melted butter in your baking dish and then pop in the oven.
Bake for around 20 minutes but watch the top and make sure it’s browned along with when you touch the biscuits you want them to bounce back or be springy.
That’s it! Once they are cut, you can store in a plastic bag or container in your fridge for 3-4 days. Pop in the toaster oven to reheat!

-Kasey

Lemon Crumb Bars

Before summer comes to a close and all things apples, stone fruits, and the inevitable squash and pumpkins make their appearance, I wanted to do one last summer recipe using fresh lemons. The sweet and sour combo when using citrus fruits to bake just screams hot, summer days to me and Lord knows we’ve had plenty of those!

We’ve been in a 3-4 week drought now with only sprinkles here and there. Thankfully, this week is calling for storms all week and we couldn’t be happier here in the midwest! I’m longing to see the bright, green grass again instead of the past month of dead, brown lawns.

Lemon Crumb Bars
(Gluten-Free, Refined Sugar-Free, Dairy-Free Option)

Ingredients
1 1/4 cup gluten free flour
1 1/2 cup gluten free old fashioned rolled oats
1/2 tsp salt
1/2 tsp baking soda
1/2 cup coconut sugar
1/2 cup grass fed butter, melted (could sub coconut oil)
1 tsp vanilla
1/2 cup full fat plain yogurt (could sub coconut milk yogurt)
1/3 cup Kite Hill cream cheese (made from almonds) or regular cream cheese
1/2 cup fresh lemon juice
1 tbs raw honey
1 tsp vanilla
2 large eggs + 1 large egg yolk
Directions
Preheat oven to 350 degrees and oil 8×8 inch dish with coconut oil
In a mixing bowl add flour, oats, salt and baking soda.
Mix in the sugar.
Add vanilla and melted butter into dry ingredients.
Press 3/4 of your mixture into the bottom of your prepared pan.
Bake for 15 minutes.
While the crust is baking, mix together the yogurt, cream cheese, lemon juice, honey, and eggs + yolk.
Add it to the baking pan once it is one baking and pour it over the top of the prepared crust.
Bake for 10 minutes and then add the rest of your crumble mixture that you saved and sprinkle on top.
Bake for another 10 minutes or until the mixture is browning on top.
Let the bars cool on the counter in the pan and then stick in the freezer for about an hour to let them firm up so they will stay nice and neat for cutting.
Take out of freezer and let thaw for 5 minutes then cut into bars.
Or just skip the freezer and eat warm out of the pan as a true lemon crumble.
Either way. Just make them!!!

What I love most about this dessert recipe is that it is super quick to put together, tastes absolutely fresh and amazing, and uses no yucky grains or sugars. It’s nutritional profile is boosted by the addition of quality fats and oats which are a heart healthy gluten-free grain! They help lower cholesterol, provide a ton of fiber and prebiotics to keep your digestion happy (and feed those probiotics you spend money taking!), and also are high in antioxidants.

-Kasey

Loaded Vegetable Thai Curry

Per your request is my loaded vegetable curry. You are going to be AMAZED at how easy AND super delicious (and healthy) this is. There are a million recipes like it out there so although this is my own, it may look similar to someone else’s because it’s just that easy.

I love to serve it over white jasmine rice (we get some that is grown locally here in Missouri) but it is also equally delicious and possibly heartier than the rice. Just make some crispy roasted potatoes and ladle the veggie goodness over the top!

Also, this is vegan and gluten free too!

Loaded Vegetable Thai Curry
(Gluten-Free and Vegan)

Ingredients
1 tbs avocado or coconut oil
1 tbs of onion powder or 1/2 chopped onion
1 tsp of salt
1 tbs fresh grated ginger
2 cloves of garlic
About 3-5 cups of your favorite vegetables chopped (I used peas, yellow squash, peas, red peppers, kale, and green peppers-broccoli and mushrooms are great too!)
2 tbs red curry paste
1 tbs sweet red chili sauce
1 14 oz can of fall fat coconut milk
1/2 cup of water
1 tbs tamari
2 tsp lime juice
Directions
Warm the oil over medium heat and add in onion powder and stir over the heat for 20 seconds.
Add in your salt.
Then add your ginger and garlic and cook for 20 more seconds while constantly stirring.
Add all of your chopped veggies at this point except any leafy greens you are using.
Once your veggies are fork tender, usually about 5 minutes, add in your red curry paste and sweet chili sauce and cook a few minutes longer.
Now add your coconut milk, 1/2 cup of water, and your leafy greens.
Cook with a gentle simmer on low heat for 10 minutes or so.
Remove from heat and add in your tamari and lime. Add more tamari or salt as needed.
Serve over your cooked rice or crispy potatoes!
Yum!

On my Instagram last a few days ago I talked about how we all need to aim for 40 DIFFERENT servings of vegetables, fruits, herbs and spices a week AND 1 tbs counts as a serving. To be honest, you should aim for more as 40 isn’t that hard to achieve if you are eating a heavy plant based diet. But some of you were really curious HOW to get that amount in in a 7 day time span.

Think about this meal for example we have:
Peas
Red pepper
Green pepper (different colors and variety of each food counts because each type brings different antioxidants and other beneficial nutrients our bodies need)
Yellow squash
Not to mention the spices that are added to the meal

That right there is 4 servings PLUS spices. If you average 4 servings per meal, remember a serving is just 1 tbs, then 3×4 is 12 per day and 12×7 days is 84 servings! THAT IS DOUBLE than what is recommended in the natural health and wellness world. Obviously, some meals you won’t have that many or maybe you eat out one meal and don’t have any at all, but overall, you should be getting well over the 40 serving suggestion.

Instead of focusing on counting out macros or calories, try just focusing on getting your 40 servings of plant based nutrients in per week and see what a different that makes!

As always, if you are needing customized support and care regarding your health and wellness please feel free to email me office@dosewellness.com or go to the SERVICE tab on the website here for more information.

Many blessings!
Kasey

Grain-Free, Protein Lemon Poppyseed Muffins

These muffins were a long shot. I admit, I am not the best baker without loosely following a recipe. I don’t understand the science behind the chemical reactions that take place when baking and really, unless you do, you can’t just pop a recipe out of nowhere because it would be a big FAT fail. LOL

BUT, somehow, on a desperate Monday morning when I had the urge to bake and knew I wanted lemon poppyseed muffins but could not find a recipe that was nutrient dense, appropriate for breakfast, I whipped these babies up and they were a huge HIT! YAY! No wasted ingredients!

Protein Lemon Poppyseed Muffins
(Gluten-Free,  Refined Sugar Free, Grain-Free)

Ingredients
6 organic eggs
1/3 cup of full fat plain yogurt (can use dairy free yogurt)
1/4 cup of lemon juice
1/3 cup coconut sugar or pure maple syrup
1 stick of grass-fed butter, softened
3 tsp vanilla extract
1 cup coconut flour
2 tsp baking powder
3 tbs poppy seeds
Directions
Preheat oven to 350 degrees and pop in some baking cups into a 12 hole muffin tin.
Beat eggs together and add in yogurt, lemon juice, sugar, and vanilla and mix with hand mixer on low speed until smooth.
Add coconut flour and baking powder and mix until smooth batter forms.
Fold in poppy seeds.
Pour batter into prepared muffin tin and bake for 20-30 minutes or until the muffins are spongy, not gooey, and firm.
Perfect while warm with some butter on top!

Coconut flour-Coconut flour is high in fiber leading to healthy bowels and colon. It also helps keep you fuller for longer without any blood sugar crashes. It has a great amount of protein (4 grams per 1/4 cup) and it also is noted for it’s anti-inflammatory properties because of it’s perfect omega 3 to omega 6 ratio.

Enjoy!
-Kasey

Chinese Chicken and Veggie Salad

I have been meaning to get this amazing salad up on my blog but this summer has been filled with FUN and FULLNESS. But after making it, again, this week I knew I had to make time. You guys have been asking for it and rightfully so! It is THAT amazing! Do you remember the Asian salad you could get from Panera? I think they still have it on their menu, although I haven’t been to a Panera in years. I always loved it except I would get it without chicken; I found their chicken to be chewy and fake tasting and it would freak me out. Ha! I rarely ate meat, even as a child, teenager, and young adult, without having an aversion to it. Now that I buy all locally sourced, humane, and properly raised meat, I feel confident and actually enjoy eating it a few times a week!

Anyways, back to the salad. It really is so easy but here are a few tricks. Buy an organic locally grown rotisserie chicken to keep in your fridge for the summer months. Nothing beats not having to turn on your oven or stove top and cook during the middle of these scorching hot days! If not, you could just make your own shredded chicken to keep in your fridge or freezer and pull out for this meal. This meal also keeps really well and even gets better the longer the dressing sits. Just don’t put it on your salad until you are ready to eat so that the lettuce stays nice and crisp without getting soggy. I pack this for my husband in a mason jar in the morning, dressing on bottom, and salad on top and then he shakes at lunch time and its ready to go all while staying fresh.

Chinese Chicken and Veggie Salad
(Gluten-Free, Dairy-Free, Refined Sugar-Free)

Ingredients
1  precooked shredded chicken breast
4 cups Butter lettuce (or other favorite green mild lettuce)
1 large carrot shredded
3 mini sweet peppers sliced
1 green onion chopped
1/4-1/2 cup chopped cilantro (I like a lot, just according to your taste or omit)
Dressing Ingredients
3 tbs olive oil
1 teaspoon tamari or coconut aminos
1 tbs ACV
1 tbs red wine vinegar
1 tbs raw honey
1 tbs toasted sesame seeds (just put in dry pan on medium heat and toast until just starting to turn brown)
1 tbs dried ginger (or fresh)
Directions
Mix the dressing ingredients in a shaker bottle or mason jar and let sit in fridge for 30 minutes to let flavors meld together.
Combine all of the salad ingredients into a large bowl
Add dressing to salad and EAT UP BUTTERCUP!

This salad is loaded with tons of nutrients; remember-EAT THE RAINBOW! In veggies and fruits that is! You can see orange, yellow, green, and red here along with the amazing herb cilantro which is a powerhouse for detoxification. What I also love about this salad is it keeps you full because of the good fats from the olive oil, the protein from the chicken and the fiber and nutrients from the veggies and herbs. Enjoy and happy summer!

-Kasey

Chocolate Chip Banana Bread with Cinnamon Crumble Topping (GF-DF-RSF)

Chocolate Chip Banana Bread with Cinnamon Crumble Topping….what more could you want on a THURSDAY!?

Just look at that name and those slices. I had 3 almost rotten bananas that I couldn’t stand the thought of throwing away, so this banana bread was just waiting to be born! I was inspired by THIS recipe but had to jazz it up and make my own spin of it.

This is dairy, gluten and refined sugar free. You could make it vegan by doing a flax egg instead of the chicken eggs. But it is dense, moist, and so delicious COLD or WARM. Whatever you prefer-or maybe try both! Keep in the fridge when you’re done because it will spoil QUICKLY.

Let’s get to it!

Chocolate Chip Banana Bread with Cinnamon Crumble Topping
(Gluten-Free, Dairy-Free, Refined Sugar-Free)

Ingredients
3 medium/large ripe all black bananas
1/2 cup nut butter (almond, sunflower, peanut, cashew, etc)
3 pasture-raised eggs
3 tbls honey
1 tbls melted coconut oil
Splash of vanilla extract
1/3 cup + 2 tablespoons coconut flour
1 tsp of baking powder
Sprinkle of cinnamon
1/2 bag of df chocolate chips
1/4 cup coconut sugar
1 tbls coconut flour
2 tsp of cinnamon
4 tbls of grass fed butter, ghee or coconut oil COLD!!
Preheat oven to 350 degrees and oil a loaf pan with coconut oil.
Mix the first 6 ingredients together in a medium bowl until smooth and creamy.
Add the next 6 ingredients to the wet ingredients you just mixed together and mix again until well combined.
Fold in your chocolate chips.
Pour your banana bread mixture into the loaf pan.
Now you are going to make the cinnamon crumble topping.
Take the next 3 ingredients and mix to combine. Now take your COLD butter, coconut oil, or ghee and mix into the cinnamon mixture with your hand until it resembles lumpy wet sand.
Pour this on top of your uncooked banana bread in the loaf pan.
Now pop in your oven for 25-35 minutes or until the center comes out clean when you insert a toothpick.
Let cool for 5-10 minutes or it will fall apart. Then slice about 1 inch thick and ENJOY!

What I love about this recipe is that there is no processed or refined grains that will spike your blood sugar. Coconut flour is a high fat low carb flour that actually is high in protein-so this makes a great addition to your breakfast or snack! Coconut flour is also full of fiber which keeps your detoxification pathways open and clean. Obviously since we used no refined sugar too, you won’t have that sugar crash after eating a slice!

-Kasey

Fudgey Sheet Pan Brownies

This all started because mama got a craving for CHOCOLATE. And by mama I mean me. And my chocolate I mean like real, dark, CACAO rich in magnesium and antioxidants…what I’m trying to say here is chocolate is pretty much a vegetable which is pretty much a salad so….eat chocolate 😉

But for real, I am a salty girl. Give me a bag of chips, some raw cheese and sourdough crackers, pretzels and dip and I am a happy camper. If I indulge it’s with salty foods. Always. But every once in a blue moon, I really crave the deep, dark, cacao flavor, so after a long day enjoying our ONE day of 85 degree spring weather, I went into the kitchen and whipped these up. Literally.

They are everything I craved and now I have a giant stash in my freezer for when that craving hits again. Or if I need to bring a dessert to a church or friend functions; done.

I hope you enjoy these too. As always they are gluten free and refined sugar free. I DID use grass-fed butter in these BUT I’m sure you could make these dairy free by omitting the butter and using ghee or coconut oil or even a vegan butter.

Fudgey Sheet Pan Brownies
(Gluten-Free and Refined Sugar Free)

Ingredients
4 large eggs
1 cup of cacao
1 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1 tsp old coffee leftover from the morning
1 tbs vanilla extract
2 sticks grass-fed butter
2 cups of coconut sugar
1 1/2 cup of Bobs Red Mill Gluten Free 1 to 1 flour
2 cups of dairy free chocolate chips
Directions
Preheat your oven to 350.
Mix the 4 eggs on medium speed with the cacao, salt, baking powder, baking soda, coffee, and vanilla for about 1 minute.
In a medium saucepan over low-medium heat melt your butter (pour just a tsp onto your baking sheet and take a paper towel and smear it around so it’s greased).
When the butter is melted, add your sugar and whisk until dissolved.
Remove from heat.
Add your butter/sugar mixture in to your batter mixture and over medium speed mix until smooth.
Add in the flour and mix on low speed until smooth and then add in your chocolate chips and mix again until incorporated.
Pour the batter on to the baking sheet and bake for 15 minutes.
Let cool and cut into squares and enjoy a few while it’s hot.
Store in an airtight container or freezer! MMM, cold brownies, my fav!

I just wanted to highlight some amazing benefits of cacao and the reason you should incorporate it into your diet often!
Cacao is where the cocoa bean or chocolate comes from. It is in it’s purest, raw form, keeping all of the amazing properties and nutrients in tact and bioavailable for your body to use. Cacao is one of the highest sources of magnesium in the world, along with 40 times more powerful in antioxidants than blueberries! It also has more calcium than cows milk! It really is a powerful plant and deserves a regular rotation in your diet.

-Kasey

 

 

Creamy Roasted Red Pepper Tomato Soup

That’s a long name “Creamy Roasted Red Pepper Tomato Soup” but you guys, it’s worthy of an extra long name because of how amazing it tastes!

I always crave tomato soup and grilled cheese when the weather starts to transition from winter to spring. I know technically a tomato is a summer fruit but in reality the warmth and freshness of tomato soup combined with a good grilled cheese (we use either gluten free bread or an organic fermented sourdough bread with raw cheese or a dairy free cheese or both!) just really hits the spot. Especially when the long almost spring days are dreary and rainy!

Obviously this has roasted red peppers in it. In reality, you could make this without the roasted red peppers to make it DIGESTIVE RESET approved (also eliminate the garlic) but if you’re not doing the Digestive Reset go ahead and add them. Sure, it’s one extra step but it’s WELL WORTH IT!

Creamy Roasted Red Pepper Tomato Soup
(Gluten-Free, Dairy-Free, Vegan)

Ingredients
1 tablespoon of avocado oil or ghee or a mixture
2 large carrots unpeeled and roughly chopped
1 large red pepper and 1 orange pepper roasted (put under broiler for 5-8 minutes or until bubbly, soft and starting to charr)
3 cloves of chopped garlic
2 cans stewed tomatoes
1 carton of veggie broth
1/2 can of full fat coconut milk with the cream
Salt and pepper to taste

Directions
Add your oil to a stock pot on medium high heat.
Once the oil is hot, add your carrots and let cook for 7-8 minutes,
Add the garlic and whole peppers and let cook for another 2-3 minutes.
Add in your stewed tomatoes and veggie broth and bring to a boil.
Once the mixture is boiling, turn down to a simmer and put a lid on, let simmer for at least 30 minutes but preferably 4-6 hours. (The longer the better)
Stir occasionally.
After your soup mixture has cooked through and you have let it simmer for the desired amount of time, bring to your high powdered blender like a Vitamix, and blend until smooth with zero chunks.
Return to stock pot and add in your coconut milk and salt and pepper.
Let simmer for just a few more minutes until fully combined and the coconut milk is mixed in and warmed throughout.
DONE! How easy!

This soup is loaded with veggies and nutrient dense ingredients making it perfect for any diet or way of eating you do! Tomatoes are rich in lycopene which supports heart health and reduces systemic inflammation. Carrots and peppers are a great source of vitamin c and other micronutrients we need. Remember, you should aim for 10 cups of veggies and fruit a day! This soup definitely helps you meet that goal and is even better the next day heated up or even eaten cold!

-Kasey

Crispy Coconut Cookies

Easter is right around the corner and spring is too! I am so excited for the change of seasons. Every season is such a renewal of hope and promise. The freshness of spring and new growth mimics our lives and seasons within it too!

Side note: my blogging has slacked lately and I apologize for that. I have every desire to blog more and my goal is 3 times a week but my goodness, running a client based business out of my home office and online is not for the faint of heart. There are multiple layers to that business alone that blogging has been on the back burner while I get into a new daily rhythm of seeing clients, homeschooling, and volunteering at our church. Thankfully, so many of you are current clients of mine and we communicate on a frequent basis so my knowledge and expertise is being put to good use outside of the blogging world. Thank you for your grace while I learn to balance it all! 🙂

On to the cookies! These cookies are DIGESTIVE RESET approved and even my picky husband downed 4 the first night and I see him sneaking them every day since I made them. He loved them! We both agreed that they tasted almost fried because of how crispy and loaded with good fats they are. But alas, they are healthy and baked!

I adapted this recipe from The Toasted Pine Nut (which is another great food blog if you haven’t checked her out yet!) and they were SO easy and delicious. Two things I look for when making a recipe!

Crispy Coconut Cookies
(Gluten-Free, Dairy-Free, Vegan)

Ingredients
1 cup unsweetened shredded coconut
1/4 CUP gluten free 1 to 1 flour
1/2 tsp sea salt
1/4 cup coconut oil, melted
1/4 CUP maple syrup
Directions
Preheat oven to 350 degrees.
Mix together shredded coconut, gluten free flour and sea salt.
Add in the coconut oil and maple syrup. Mix everything together until it’s combined.
Take a tablespoon and drop onto a parchment covered baking sheet and bake in the oven for 10-12 minutes until the inside is chewy and the outside is crispy.
Transfer to a wire rack and let cool.
At this point you can top them with melted chocolate or caramel or both! For Easter it would be cute topped with some mini organic jelly beans!

This recipe is so nutrient dense and has zero processed sugars! You definitely don’t have to feel bad eating one or two of these after dinner 😉

-Kasey

Easy Gluten-Free Granola

I have noticed throughout these cold, winter months that I cook, bake, and crave oats often.  Oats usually are used in a warming dish, which makes sense why I want to consume them during the colder season. They also are heavier and denser, providing a good nutrition load for breakfast, treats, or snacks!

We also try and consume more probiotic rich, fermented foods in the winter to keep our digestive system healthy and keep unwanted sicknesses at bay. A good yogurt in the morning with some refined-sugar free, gluten-free granola really hits the spot.  I like to load my granola up with nuts and seeds for healthy doses of fats and protein to keep you fuller longer and keep the brain and blood sugar happy!

When you are eating yogurt you want to look for a few things:
1. More often than not choose a dairy-free yogurt made from almonds or coconuts. I am a huge fan of COYO and Kite Hill brands.
2. When you do choose dairy yogurt, choose KEFIR instead. Kefir is a totally fermentable, probiotic-rich yogurt that is actually 99% lactose free because of how it is fermented. Always choose organic too to be sure you are not consuming any chemicals, pesticides, GMOs, or hormones.

Keep in mind this is a BASE recipe, meaning you can add to it as much or as little as you like! I’m thinking coconut, hemp seeds, chia seeds, flax meal, chocolate chips, dried fruit, etc would be great and healthy additions!

Easy Gluten-Free Granola
(Gluten-free, Dairy-Free, Refined sugar-free, Vegan)

ingredients
3 cups of gluten free rolled oats
1/2 cup coconut sugar
1/4 cup walnuts
1/4 cup almonds
1/4 cup water
2 tsp vanilla
1/2 tsp salt
Directions
-Preheat oven to 250 degrees
-Combine oats and nuts in a bowl
-Combine all other ingredients in a small saucepan over medium heat and whisk until it makes a syrup like liquid
-Evenly coat the oat mixture with the syrup mixture in the bowl
-Spread onto a baking sheet lined with parchment paper
-Put in oven and bake for 40 minutes, rotating the pan and stirring every 10-15 minutes
-Granola is done when crunchy and caramelized

Coconut sugar: Coconut sugar is a great “refined sugar” alternative. It doesn’t have a coconut flavor, although it isn’t as sweet as regular sugar so adjust your recipes accordingly. But what it does offer is a super high mineral index and also inulin, which is a starchy prebiotic fiber making blood sugars stable when consuming moderately instead of spiking it like white sugar does. We need to consume prebiotic fiber in order for our probiotics to work-so here’s your permission to eat this granola! 🙂

Oats: Oats are super high in fiber which which help remove cholesterol from the digestive system that would otherwise end up in the blood stream. Unique antioxidant properties make them great for helping to remove free radical damage which ultimately can cause cancer and other diseases. They can help keep the immune system up, prevent heart issues, and stabilize blood sugar. They are a great addition to any diet!

Let me know if you make my easy granola and what additions you added to customize it to a flavor you love!