Vertigo GONE after suffering 20 Years

Posted on by

0

Janine says:
I thank God every day that I don’t have any major ailments or health issues but being 59 years old, I have alot of aches and pains every day! When I wake up in the morning or sit for too long, I have to wait about 30-60 seconds to walk because I”m so stiff!!

My hips, knees, ankles and feet are stiff and painful. I’ve been taking the oil for a week now, and the stiffness and pain is practically GONE!

I still get up THINKING I’m going to have pain, but I’m able to just walk without having to stop for 30 seconds first!! It feels AMAZING!!! But that’s not the BEST part!!!! MY CHRONIC VERTIGO IS GONE!!!!

As many of you know, I’ve been suffering with vertigo for the past 20 years!! Every night when I lie down in bed, the room spins. Every time I turn over, the room spins!! Well, NOT ANYMORE!!! I’ve actually been able to go to sleep like a normal person!!

I started out slowly with only 5 drops 2x/day and upped it every day. Today I took 20 drops so far and feel GREAT!!

I’ll take another 20 before bed and I know I’ll have the best sleep ever!! This is one product I will NEVER be without!!!

Don’t settle for anything other than the BEST

👉Order here – www.cbdwithlisa.com

*a bottle lasts 6-12 weeks and has a 30-day empty bottle money back guarantee!

HomeMade Dog Food

Posted on by

0

So everyone has been asking for this recipe, I know it looks so gross lol but the fur babies love it. It’s easy to make, you can freeze it in individual packages for them too, its a nice balanced diet for them and trust me the LOVE IT 🙂 You can feed it raw or cooked too. You can double this recipe as well.

Homemade Dog Food

What you need

2 lbs lean ground beef 
2 full droppers of Hempworx CBD oil (I used our 500mg peppermint one) 
1 can salmon with the skin and bones and juice
1 tsp ground ginger
2 eggs
1 eggshell 
1/2 cup broccoli
1/2 of red bell pepper
1/2 cup spinach

In a large bowl add beef, CBD oil, salmon and eggs mix well with a fork, the bones mush well too 🙂 
In a food processor add eggshell, broccoli, red pepper, and spinach, blend well till everything is small. Add this mixture to the meat mixture and mix well together. You can now freeze in individual packages 🙂 As a starting point, feed your dog about two to three percent of his ideal adult weight. So, if he weighs 50 pounds, feed him one pound of food or a bit more. If your dog is very active, you may need to feed a little more and if your dog is more of a couch potato, you may need to feed a little less. Most adult dogs should eat two meals a day so divide into 2 meals 🙂

3 Ingredient Fudge

Posted on by

0

Easiest and best-tasting fudge you will ever make, got 3 minutes? and these 3 ingredients? You can whip this up fast

3 Ingredient Fudge

What you need
1 can sweetened condensed milk
2 cups semi-chocolate chips
1 tsp vanilla extract

Prepare an 8×8 pan by spraying with cooking spray and line with parchment paper. 
In a 2-quart measuring cup or bowl, heat chocolate chips and milk on high in the microwave for 1 minute. Remove from microwave and stir to combine. If needed, heat again for 30 seconds. Stir until the chips are completely melted and chocolate is smooth. Stir in vanilla and pour into your pan. Let fudge cool completely before cutting into 1-inch squares. I put mine in the fridge for a few hrs to help cool it down. 
Freezes well too 🙂 
Enjoy

Instant Pot Mexican Chicken

Posted on by

0

I came up with this one night and my family loves it. I have made it 2 x now and this has become a staple in our house 🙂 I hope y’all enjoy it as much as my guys do. … Continue reading →

Instant Pot Cowboy Casserole

Posted on by

0

Ingredients

  • 2 lbs ground beef browned
  • 2 to 3 pounds red potatoes scrubbed and quartered
  • 1 onion chopped
  • 1 can 10 ounces tomatoes 
  • 1 can 15.5 ounces kidney beans, drained and rinsed
  • 1 teaspoon chili powder
  • 2 teaspoons cumin
  • 1/4 cup water plus minimum required by your pressure cooker manufacturer
  • Salt and pepper to taste
  • 1 cup shredded sharp cheddar

Instructions

  1. This recipe requires the pot in pot method. If you do not have a pot to place inside the pressure cooker pot, create a sling/pot using aluminum foil.
  2. Add one cup of water and a trivet in your pot, Place your pan on the trivet using a foil sling. 
  3. To the sling/pot, place potatoes using salt and pepper to season well. Top with onion, cooked ground beef, beans, tomatoes, and seasonings. Add 1/4 cup water over the top of the casserole.
  4. Cover the instant pot and set the valve to sealing. Cook on manual or pressure cook setting for 30 minutes. Carefully use the quick release to depressurize the cooker. Stir the casserole.
  5. Cover with cheese and replace the lid until melted. Serve.
Instant Pot Cowboy Casserole 

HEMP INFUSED COFFEE .. START YOUR DAY ON THE RIGHT MIND AND BODY

Posted on by

0

HEMP INFUSED COFFEE .. START YOUR DAY ON THE RIGHT MIND AND BODY

From Judy ~

You guys this coffee is the best i have ever tried! I’m serious. The hint of chocolate makes the whole experience amazing!!! And that is saying a lot for me!! I can not drink a strong coffee because my tummy is all messed up so I started with half the little vial. It is so smooth and comforting I added the rest to the 10 ounces of water and enjoyed it completely! The only problem is I drank it in about 2 minutes!! Thank You HempWorx you have another winner!! ☕

Check out our New C.B.D. Coffee and Keto C.B.D. Creamers at www.cbdwithlisa.com

 

STREET TACOS – Keto recipe

Posted on by

0

🌮 STREET TACOS 🌮

Makes 9 tacos. Low carb and Keto friendly. Feel free to double the recipe to make more!

Ingredients:
1 lb Meat, thin steak skirt meat (Carne asada)
Juice of 1 orange
Juice of 3 limes
Teaspoon pepper
1/2 teaspoon of salt
Combine these ingredients and marinate meat for 2-3 hours

Shells:
BelGioioso Provolone Slices (9)

Brown meat in skillet with a tablespoon of Kerry Gold butter

Bake Provolone slices flat on a cookie sheet at 350° for about 13 minutes or until they become a golden brown. Remove cheese slices promptly from cookie sheet and lay on taco shaped tool. We used a large bowl to create the “taco shell” shape. As the shells cool they will harden.

Turn shells over and fill with meat, cilantro, Pico de Gallo & avocado.

Enjoy! Low carb and Keto friendly.

Bacon Cheeseburger Casserole

Posted on by

0

Bacon Cheeseburger Casserole

This is a really easy casserole to make that is keto approved and low carb.

Ingredients

2 pounds ground beef
1/2 teaspoon onion powder
1/2 teaspoon Garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound bacon cooked and chopped
4 large eggs
1 can tomato paste 6 ounces
1/2 cup heavy cream
12 ounces cheddar cheese grated and divided

Instructions

Cook bacon in the oven.
Brown ground beef with garlic powder and onion powder. Drain (optional)
In a medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined. Stir 8 ounces of the grated cheese into egg mixture.
Mix your sauce and cooked hamburger together and place mixture into casserole dish.
Sprinkle remaining cheese and bacon over top.
Bake at 350°F for 30-35 minutes or until golden brown on top

Low Carb Cookie Recipes

Posted on by

0

Tis the Season!! For all my Low Carb folks!
I’ve been looking ALL over for this one to share with ya’ll!!
You do not have to ruin your low carb plan this holiday season!! 🎅🎄

Low Carb Almond Sugar Cookies

1-1/4 cup almond flour
1 cup Stevia
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional stevia, for decorating
Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and stevia. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional stevia. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.

Low Carb Brownies

Makes about 48
1 cup ground almonds, well sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups Stevia
1 cup unsalted butter
4 ounces unsweetened baking chocolate, chopped (or 3/4 cup cocoa and 1/4 cup butter)
2 teaspoons vanilla
4 extra large eggs, beaten
1 cup chopped pecans
Preheat oven to 350 F. Butter a 9″ x 13″ cake pan. Stir together almonds, baking powder, salt and stevia; set aside. In a microwave bowl, on high, melt the butter and the chocolate, stirring frequently. Beat eggs and vanilla together. Stir in the dry mixture, mix well. Add chocolate and mix again then stir in the pecans. Pour into the prepared pan, spread evenly. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Check at 15 minutes. Do not overbake. Cool on wire rack, cut into 48 squares.
Note: 1.8 net carbs per square

Low Carb Chocolate Chip Cookies

1 cup butter, softened
1-1/2 cups Stevia
1-1/2 teaspoons dark molasses
2 large eggs
1 cup almond flour
1 cup vanilla whey protein powder
1/4 cup oat bran
1 teaspoon baking soda
1 teaspoon salt
12 ounces sugar free chocolate bar, chopped into small pieces
1 cup chopped walnuts or pecans
Preheat oven to 375°F. Line baking sheets with parchment paper or a non-stick baking mat. Beat together butter, Stvia, and molasses until light and fluffy. Add eggs, one at a time, and beat well after each addition. In a separate bowl, stir together ground almonds, vanilla whey protein powder, oat bran, baking soda and salt. Stir almond flour mixture into butter mixture until blended. Stir in nuts and chopped chocolate bars. Drop by rounded tablespoons onto preparted baking sheets. Flatten with palm of hand. Bake for 10 minutes, or until golden. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.

Low Carb Peanut Butter Cookies

1.3 grams of carbs per cookie
Makes about 40
1/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla extract
4 packets of sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder
Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat, or spray it with non-stick cooking spray. In a large mixing bowl blend together all ingredients. Drop by teaspoons on prepared baking sheet. You should have 40 cookies. If you have more, the carb count per cookie will be less, and if you have less than 40 cookies the carb count will be more. Bake about 10 minutes or until set. Cool for 1 minute on baking sheet then remove to wire racks to cool completely.

Low-Carb Snickerdoodles

Ground almonds create an “almond flour” which is a wonderful substitute for wheat flour for many baking recipes.
Makes about 26
1/2 cup butter, softened
1-1/2 cups ground almonds
1 cup granulated Stevia
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Stevia
1 teaspoon cinnamon
In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Stevia, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Stevia and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Stevia mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.
Note: 1.5 net carbs per cookie

ENJOY 

 

Lisa’s Spinach And Shrimp Alfredo

Posted on by

0

This took me a few tries to perfect in the Instant Pot 🙂 My Family LOVED it, now keep in mind that I am feeding 4 men, so you can half this recipe easily or make lots, it’s yummy the 2nd day too. I have an 8 quart Instant Pot and love it 🙂 This is the BEST Alfredo ever, I made some for our cousins and they LOVED it too 
 
Lisa’s Spinach And Shrimp Alfredo
 
What you Need
2 packages of large cooked shrimp thawed and the tails taken off (i used the 25 count ones)
6 cups chicken broth
5 garlic cloves minced
1 tsp nutmeg
1/2 tsp salt
1 tsp pepper
1 package of fettucini broken in half
4 cups heavy cream
2 cups of Grated Parmesan cheese (I used a parmesan and asiago blend)
Pepper to taste
1 container of Baby Spinach
 
Defrost shrimp (if frozen) in cold water. And remove shells and tails.
 
Add chicken broth, garlic, nutmeg, and salt and pepper to the pot and mix well.
 
Then add fettuccine noodles, making sure to spread them apart as much as possible. DO NOT STIR!
 
Then add cream, making sure that all noodles are submerged. AGAIN… DO NOT STIR!!
 
Lock lid and cook for 5 minutes at high pressure. Once cook time is complete, do a quick-release pressure.
 
Mix pasta and sauce together well and make sure you break up any noodles that may be stuck together.
 
Add all cheese to the pot and mix well, now add shrimp and the spinach to the pot and mix very good making sure to submerge all shrimp and Spinach.
 
Return lid to pot and let sit for about 10 minutes. The shrimp and spinach will cook in the residual heat, and the sauce will thicken the longer it sits.
 
Serve topped with black pepper and more cheese.
Enjoy
Don’t have an instant pot? Get one to make these awesome recipes here on Amazon