Brandi’s Cure!

One more reason why you should be drinking Slim Roast Coffee or Trim!

DISCLAIMER: WE DO NOT MAKE MEDICAL CLAIMS; But when you put good Nutrition in your Body, You Body can respond in a Positive way.

Brandi says:  Well I have to say, I stopped drinking Slimroast a few days ago (dumb me) and needless to say my headaches have been getting worse by the day. Today I have the worst headache, dare I say migraine, since I started drinking valentus almost a year ago. I placed an order and won’t be making that mistake again. I forgot how debilitating migraines/headaches can be.

need I say more?  PM me for more details!



Cauliflower Rice Tabbouleh

Author: Katie from the warrior

We all love rice, whether as a side dish or with your favourite Chinese Dish!  But let”s face it, rice is loaded with high carbs that are not good for the waistline!  But the good news is I am a bit to show you a healthier twist to the rice conundrum!  Cauliflower Rice Tabbouleh is a healthier, low carb and gluten free alterative to and old favourite!

Prep Time: 15-20 minutes | Serves: 4-6


1 head cauliflower coarsely chopped (about 8 cups once processed)

1 cucumber, peeled and diced

1 cup cherry or roma tomatoes, diced

3-4 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 cup flat-leaf parsley

½ cup mint
2 green onions, coarsely chopped (only the white and pale-green parts)

1-2 cloves garlic, smashed

Salt and freshly ground pepper, to taste

¼ teaspoon crushed red pepper flakes

½-1 teaspoon cumin, to taste


1.) Place the cauliflower in a food processor and process into a rice like consistency.

2.) Pour into a bowl with the cucumber, tomato and lemon juice.

3.) Place the remaining ingredients in the food processor and process until evenly chopped.

4.) Add to the cauliflower mixture and stir until thoroughly combined.

5.) Adjust the seasoning if needed. Serve with protein of choice and any other desired sides.



Author: The Foodie Physician Recipe type: Side Dish

Serves: 16

A fun take on a classic kid favorite, these tater tots are packed with nutritious zucchini instead of potatoes.  Whether for after school, midday snack or asomething a side dish to a meal, your kids will love this healthy alternative!  Enjoy!


1 heaping cup grated zucchini

¼ cup finely chopped shallot or yellow onion

¼ cup shredded mozzarella cheese

1 tablespoon grated Parmesan cheese

¼ cup whole wheat panko or other unseasoned dried breadcrumbs

1 large egg

1 teaspoon dried Italian seasoning

¼ teaspoon garlic powder

¼ teaspoon kosher salt

Olive oil

Marinara sauce for serving


Preheat oven to 400°F.

Place the grated zucchini in cheesecloth or a kitchen towel and wring all of the excess water out (it will be a lot!).

Place the zucchini in a bowl along with all of the other ingredients except the olive oil.

Mix until combined. If the mixture seems too wet, add a little more breadcrumbs.

Line a baking sheet with parchment paper.

Take a tablespoon of the mixture and form it into an oval shape. Repeat with the remaining mixture.

Arrange the tots on a single layer on the baking sheet and spray or brush the tops lightly with olive oil.

Bake until puffed up and cooked through, about 20 minutes.

Flip halfway through cooking.

Serve with marinara sauce or other dipping sauce.


Serving size: One tot Calories: 20 Fat: 0.8g Saturated fat: 0.4g Carbohydrates: 2g Sodium: 60mg Fiber: 0.3g Protein: 1.4g