Coconut Flour Pizza Crust



¾ cup coconut flour

½ cup coconut oil

6 eggs

1 teaspoon sea salt

1 teaspoon garlic powder



Preheat the oven to 350 degrees. 

Place all of the ingredients in a bowl and mix with hand mixer until there are no lumps. 

On a parchment-lined cookie sheet, spread out the dough in 4 – 5 inch circles using the back of a spoon. 

Bake for 10 minutes, flip, and make another 5 to 10 minutes.

Add your choice of sauce, cheese, and toppings and pop back in the oven for another 5 minutes. 

Let cool slightly, cut, and serve.






2 lbs of ground beef (or turkey or pork)

3 eggs

6 – 8 slices of bacon chopped

1 cup sautéed mushrooms, Vidalia onion, green pepper

4 cloves of garlic – chopped and sautéed

½ teaspoon salt

½ teaspoon pepper

½ cup of raw cheese of choice – grated




Preheat the oven to 350 degrees.

Fry the chopped bacon.

Remove bacon from pan – keep the bacon fat in the pan for the sautéed veggies.

Add sliced cremini mushrooms, diced Vidalia onion, and green pepper, and chopped garlic to pan (add more or less of any of these depending on your preference) and sautee – set aside.

I use my food processor to chop and slice all the veggies and then pour directly into the sautee pan.

Once the bacon and veggies have cooled combine and mix with the remaining ingredients in a large mixing bowl.

Place in baking dishes and bake for about an hour or until done (165 degrees or no longer pink).

I check mine after 30min, turn the pan and then every 15 minutes after that until done.


The meatloaf can be topped with tomato sauce, BBQ sauce, or Ketchup before baking, but it is not necessary.  It is plenty moist and flavorful without it.


This recipe can also be used to make meatballs.  Set oven to 400 degrees and bake 25 – 30 minutes (165 degree)



Beef Bowl with Kale, Mushrooms, Kalamata Olives, and Garlic



1 lb of ground beef

1 head of fresh kale or 1 package of frozen Kale

½ cup yellow onion, chopped

1 small container of cremini mushrooms, sliced

4 oz kalamata olives, pitted and sliced

1 clove garlic, crushed

1 tsp Real Salt




In skillet crumble ground beef, then top with onions and mushrooms.

Cover and cook on medium-high about 5-8 minutes.

Uncover and turn, cooking meat until no longer pink.

Add Kale and cook until warmed through (wilted).

Finally top with olives, crushed garlic, and salt.

Mix again and serve.


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