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So far Natasha Penaranda has created 31 blog entries.

RESET “Steve P.’s Kickin’ Corn Salad”


RECIPE BY: Bonnie Carlson Serving is 1/2 Cup (Approx 12 carbs) Ingredients 12 Ears Fresh Organic Corn 1 1/2 Organic Red Bell Peppers (Diced) 1 1/2 Organic Green Bell Peppers (Diced) 1 Medium Organic Red Onion (Diced) 2 T. Organic Apple Cider Vinegar 5 T. Fresh Organic Lime Juice Zest of 3 Organic Limes 1 1/2 t. Organic Honey 6 T. Organic Olive Oil 3/4 t. Organic Sea Salt 3/4 t. Organic Freshly Ground Black Pepper 3/4 Cup Finely Diced Organic Parsley or Organic Basil 1/8 t. Ground Organic Cayenne Pepper Instructions 1. Prep: Dice peppers and onions, reserve. 2. Make the dressing: Zest & juice limes and together with the vinegar, honey, olive oil,

RESET Bread Crumb Free Crab Cakes


RECIPE BY: Bonnie Carlson Ingredients 1 lb. Responsibly Sourced Crab Meat, cooked 1/2 Head Organic Cauliflower, Riced, Steamed, Water Extracted (Approx a cup when finished) 3 Organic Eggs 3 Tbsp. Organic Coconut Flour 3 Tbsp. RESET Garlic Avocado Aioli 1/4 cup Organic Curly Parsley, Finely Chopped 1/4 cup Organic Green Onions, chopped 1/2 t. Organic Sea Salt 1/4 t. Organic Ground Black Pepper 1/2 t. Organic Cayenne Powder 1/2 t. Organic Paprika 1 t. Organic Dill Organic Lemon Juice To Taste 2 T. Organic Avocado Oil or Coconut Oil (for searing) Instructions 1. Pre-heat oven to 350 2. In a Vitamix or food processor, rice the cauliflower. Steam for 10 min. Squeeze excess liquid out

RESET Vanilla Ice Cream


RECIPE BY: Bonnie Carlson Ingredients 2 cups Raw Organic Cashews (soaked overnight) 1 1/2 cups Reset Homemade Almond Milk 1/4 cup Raw Organic Honey 1 Vanilla Bean, Split & Seeded (might require soaking overnight) 1 t. Vanilla Extract Instructions Soak cashews overnight. Split the vanilla bean & extract the seeds (if your vanilla bean is dry, you might want to consider soaking it overnight). In a powerful blender (Vitamix is recommended), blend the cashews and the almond milk until thick & creamy. Add the remaining ingredients and blend. Use an ice cream maker following the manufacturer's instructions. (If you do not have an ice cream maker, you can freeze this in a plastic container, but

RESET “Caramelized Onions”


RECIPE BY: Bonnie Carlson This is a staple that I like to have in my kitchen all the time! I put these on top of stews, steak, pizza and even salads! They add a great depth of flavor to any finished dish! I make a lot of them because they take some time and then I can just store them in my fridge & heat up as needed. Ingredients 8 Large Red Onions 1/4 cup Avocado Oil 1/4 cup Balsamic Vinegar 1 1/2 t. Sea Salt 1 1/2 t. Finely Ground Pepper Directions 1. Preheat oven to 350 degrees Cut onions in half (through the stem), peel back the tough top layers. Slice onions to

RESET “Quinoa Breakfast Cereal”


RECIPE BY: Bonnie Carlson Serving size: 3/4 cup (Approx 28 carbs). Start your day with Quinoa one of the great super foods. 14% to 18% of quinoa seeds are made up of proteins. Quinoa contains the nine essential amino acids in the required proportions. Tender leaves and flower heads of the quinoa plant contain high levels of vitamin A and antioxidants such as carotene and lutein. Antioxidants remove harmful free radicals from the body thus protect from degenerative neurological diseases, cancers and aging. Quinoa grains are good sources of vitamin E vitamin B and essential fatty acids such as linoleic. The grains are also rich in dietary fibers and minerals such as magnesium and iron.

RESET Garlic Avocado Aioli


RECIPE BY: Bonnie Carlson Ingredients 6 cloves of garlic, crushed 4 Eggs 3 cups avocado oil juice of one lemon 1 teaspoon salt 1 1/2 t. Dijon mustard 1 1/2 t. dry mustard Instructions In a blender, combine garlic & eggs until mixture is smooth. Add Dijon mustard & dry mustard & incorporate into mixture. Add 1/4 cup avocado oil and blend until it emulsifies. Add 3 more additions of oil, 1/4 cup at a time. Once emulsification has clearly taken, the rest of the oil can be slowly added while the blender is on. Season with salt and lemon juice to taste.

“Handful of Almonds” Blueberry Muffin


RECIPE BY: Bonnie Carlson Makes 12 Muffins / Approx 20 Carbs Per Muffin Ingredients 3 Cups Blanched Almond Flour (Finely Grouond) 1 T. Xanthan Gum 1 t. Baking Powder 1/2 t. Salt 6 Large Eggs 1 1/2 Cups Frozen Organic Blueberries (keep in freezer until you mix into the batter) 1/2 Cup Honey  2 t. Organic Almond Extract Instructions 1. Preheat oven to 350 degrees. (Keep the blueberries in the freezer until the oven is to temp and you are ready to mix them into the prepared batter.) 2. Line muffin tins with double paper liners. 3. In a medium sized bowl, combine all dry ingredients. In a separate bowl, beat the eggs and then

“Get Your Dark Chocolate On” Coco-Roons


RECIPE BY: Bonnie Carlson Kaypaghian Makes 15 Cookies / Approx 9 Carbs Per Cookie Ingredients 1 Cups Blanched Almond Flour (Finely Ground) 1 Cup Unsweetened Shredded Coconut 1/2 Cup Raw Organic Cacao Powder 6 Large Egg Whites 1/4 Cup Honey 2 t. Organic Vanilla Extract 2 T. Dr. Bronner's Coconut Oil, Melted 1/2 t. Salt Instructions 1. Preheat oven to 350 degrees. Melt the coconut oil. 3. In a medium sized bowl, combine all dry ingredients. In a separate medium sized bowl, whisk the egg whites and the honey until fluffy, then fold in the dry ingredients. 4. Refrigerate the batter for at least 4-5 hours (you want the batter firm so you can scoop

BBQ Sauce


RECIPE BY: Bonnie Kaypaghian Ingredients  24 ounces of organic tomato paste 1 ¼ cup of balsamic vinegar ¾ cup apple cider vinegar 2 tablespoons Dijon mustard 1 teaspoon dried ground ginger 2 teaspoons ground cumin 1 teaspoon of salt 1 teaspoon of pepper 1 teaspoon of crushed garlic Directions 1. Put all ingredients into a pan 2. Place onto stove and bring to simmer for ten minutes Variations: • Spicy: add 1 teaspoon of cayenne pepper and/or red pepper flakes • Sweeter: add 1-2 tablespoons of honey or maple syrup • Less Tangy: Substitute water for some of the balsamic vinegar

Reset Nut Butter of the Gods Freezer Fudge


RECIPE BY: Bonnie Carlson Makes 36 1-teaspoon sized freezer fudge bites Approx 3-4 carbs each Ingredients 1 Cup Nut Butter Of The Gods (as creamy as possible) 3 T. Raw organic Cacao Powder 1/2 t. Raw Organic Honey 1 t. Organic Vanilla Extract 1/8 t. Salt Directions Mix all ingredients together until a thick uniform paste is formed. Spoon into silicon ice cube trays. I like the heart shaped ones. Cover with plastic wrap and place on a flat surface in the freezer. Freeze for at least 2-3 hours, or until frozen (depending on size). This nutbutter has tons of protein and good coconut oil. The cacao powder is a good source of Protein, Potassium


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