Fishing for More Info Beyond Yeast-Free Eating?

Comments: 0 | August 3rd, 2011

For those of you who are new to, possibly those visiting from Tropical Traditions, you might be wondering what exactly is up with all this “Yeast-Free” talk. A lot of folks on our staff set a goal to eat yeast-free for 30 days beginning January 11th. We decided to invite our patients, friends, family and anyone else who wants to participate to join us in our 30 day challenge! To date, more than 500 people have joined our Yeast-Free with Me Team and the number is growing daily. Support is one of the biggest hurdles of the yeast-free eating program and we want to provide encouragement and tips for anyone who is ready to take on the challenge.
Would you like to know why we’re doing this? The reason reaches beyond good nutrition to cleanse the body of what doesn’t belong, in particular . If you would like to join Yeast-Free with Me, just send an email to the Yeast-Free with Me Team and we will be happy to email the materials to get you started.
Are you wondering what we do when we’re not educating about the benefits of the yeast-free eating program? Take a look at a few blog posts for a snapshot of what we’re about the other eleven months of the year. We’re all about taking charge of your health naturally!
The Dangers of Artificial Sweeteners

Is Mammography the Safest Choice for Screening Breast Cancer?
Top 5 Reasons Why You Should Not Take the Swine Flu Vaccine
The New Population
Could Hypothyroidism Be Your Real Diagnosis?
When Is A Hormone Really A Hormone?
And for all those participating in Yeast-Free with Me, you know we wouldn’t leave you without a daily tip. Here’s a recipe for our YFWM’ers and fans of from Brian & Marianita Jader Shilhavy’s tweaked just slightly for Yeast-Free with Me.,  , Ingredients:
1 lb. halibut steaks, cut ¼ inch thick
2 tbsp. oat, coconut, or almond flour
½ tsp. salt
1/8 tsp. paprika
1/8 tsp. white pepper, ground
1 tbsp. Virgin coconut Oil, divided
Lemon Caper Sauce
2/3 cup chicken stock
2 tbsp. fresh lemon juice
2 tsp. capers, drained
1 tsp. Virgin Coconut Oil
1.Combine flour, salt, paprika and white pepper in a flat pie plate or dish.
2.Lightly coat both sides of halibut steaks with flour mixture.
3.In large, nonstick skillet, heat half of the Virgin Coconut Oil over medium heat until hot. Place half of   the halibut in skillet and cook 2 two minutes on each side or until just cooked through. Remove halibut and keep warm. Repeat with remaining halibut and oil.
4.Add chicken stock and lemon juice. Bring to a boil, stirring to dissolve any browned bits attached to skillet. Cook and stir 1 to 2 minutes or until slightly thickened. Remove from heat; stir in capers and Virgin Coconut Oil.
5.Return halibut to pan with sauce to warm. Serve immediately.

We hope you enjoy it and don’t forget to check Thursday’s post when we announce the winner of a free bottle of Tropical Traditions’ Coconut Oil!,  

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