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Beyond Diet
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4,224
Recipes Submitted
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Posts In 48 Hours
1,061,096
Current Members
9
New Members This Week
4,224
Recipes Submitted
99
Posts In 48 Hours
1,061,096
Current
Members
9
New Members
This Week
4,224
Recipes
Submitted
99
Posts In
48 Hours
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The Beyond Diet principles are supported by 700+ studies published in credible, peer-reviewed scientific journals, because our passion is helping people become success stories - without health risks and without long term side effects.
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"...Going from a size 20W to a 10, lowering my semi-high blood pressure, being able to exercise again without panting after 5 steps, feeling good about myself...Plus, I now have the energy to cook and do activities with my family and enjoy my grandkids!"
- Janet
* Disclaimer: Results may vary from one person to another.
Before
After
"I gained a lot of weight in college, even though I was still working out. A friend was getting in really great shape and suggested I change how I was eating. I ended up losing 23 pounds, and feel and look so much better."
- Austin
* Disclaimer: Results may vary from one person to another.
Before
After
"I'm healthy and happy. I was able to stop taking blood pressure medication and I feel like I have so much more energy. I find myself easily doing things that would have exhausted me before. My marriage is better, I play with the kids more, and I am able to do the things I've always wanted to do."
- Sharlene
* Disclaimer: Results may vary from one person to another.
Strawberry Shortcake
Buffalo Burger
Pumpkin Pancakes
Garlic & Red Pepper Flake Shrimp
Strawberry Shortcake1 Protein 2 Fats 1 Carb
Prep Time: 20 minutes
Cook Time: 18 minutes
Servings: 10
Great idea if you're craving something sweet but don't want to ruin your eating habits.
Ingredients
Directions
Preheat oven to 350?F. Combine almond flour, tapioca flour, sea salt, and baking soda in a bowl. Add the butter to the bowl and massage it into the flour mixture.
In a separate bowl, combine eggs, lemon juice, and honey. Use a whisk to mix well. Add wet mixture to dry mixture a little at a time, mixing gently with a spatula or your hands after each addition. Line a baking sheet with parchment paper. Spoon batter onto the baking sheet ? should make about 20 medium-sized biscuits. Bake for about 18 minutes.
Cream - Refrigerate cans of coconut milk overnight.
Open can and use a spoon to carefully scoop out all of the fat at the top. Put the fat in a bowl. (Save the liquid to use in smoothies!)
Add vanilla and maple syrup to the bowl and beat with a hand mixer until cream reaches desired consistency. Store in refrigerator until ready to use.
Top a biscuit (or two) with cream and sliced strawberries. Enjoy!
Strawberry Shortcake
Buffalo Burger
Pumpkin Pancakes
Garlic & Red Pepper Flake Shrimp
Buffalo Burger1 Fat 2 Carbs 4 Proteins
Prep Time: 5 minutes
Cook Time: 6 minutes
Servings: 1
This is just a really good way to have a burger.
Ingredients
Directions
Form a patty with the ground buffalo and salt both sides generously while melting coconut oil in a skillet over medium heat. Place buffalo patty in skillet and flip after 3-5 minutes. Add manchego cheese while you toast your bread. Layer your sandwich after meat is fully cooked through – bread, arugula, tomato, burger, cheese, onion.
Strawberry Shortcake
Buffalo Burger
Pumpkin Pancakes
Garlic & Red Pepper Flake Shrimp
Pumpkin Pancakes0 PancakesFats 1 Carb 2 Proteins
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 3
Makes 6 large pancakes - serving size is 2 pancakes.
Ingredients
Directions
Mix all ingredients to form the pancake batter. Cook over medium heat using coconut oil or butter.
Strawberry Shortcake
Buffalo Burger
Pumpkin Pancakes
Garlic & Red Pepper Flake Shrimp
Garlic & Red Pepper Flake Shrimp1 Fat 0 Carbs 4 Proteins
Prep Time: 5 minutes
Cook Time: 7-10 minutes
Servings: 4
This goes fast...... Have all your ingredients measured out and ready to go! Ready, Set, AMAZING!
Ingredients
Directions
Have your ingredients measured and ready, there’s no time to do this between steps. Heat coconut oil in a skillet on high. Once the oil starts smoking, add the shrimp and salt while stirring continuously. When the shrimp have started changing color, add the garlic and continue to stir. Add lemon juice, half of the parsley and butter and turn heat down to simmer. As the sauce thickens, pull the shrimp out and serve over a bed of Romaine lettuce, or by itself. Add water as needed to thin the sauce and pour over the shrimp. Top it with the remaining parsley, red pepper flakes and parmesan cheese.
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* Disclaimer: Results may vary from one person to another.
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