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Y.S. Eco Bee Farms Raw Manuka Honey Active 15+

Amazing healing powers (topically or internally) and it is probably the best honey you hav ever tasted! Manuka honey is known in New Zealand as "The Wonder Honey of the Tea Tree". Enjoy the purity of this rare, exotic, raw honey which has extraordinarily powerful beneficial factors. Unpasteurized, unfiltered. 12 oz (340 g)

The Krill Miracle™

The Krill Miracle™

Concentrated Omega 3, 6 & 9, Many Times More Powerful than Fish Oil


The Best Colloidal Silver on the Planet!

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Healthy Recipes



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Stuffed Breakfast Portobello Mushrooms

Portobello mushrooms are delicious, healthy and versatile - we just love them! Recently I fixed what I am deeming "Stuffed Breakfast Portobello Mushrooms" with two large Portobello mushroom caps, organic eggs, minced garlic and more. Delicious! Note: the following recipe is for two people. You can easily alter it for 1 person or more than 2 people.


2 large Portobello mushroom caps (1 per person)
Extra virgin olive oil
Balsamic vinegar (or balsamic marinade)
2 medium to small eggs (preferably cage-free organic)
1 tablespoon of minced garlic (or more or less according to taste)
1 tablespoon of Rotel tomatoes (or go healthier with chopped fresh tomatoes and a splash of hot sauce)
3 - 4 tablespoons of shredded cheddar cheese divided
Powdered or grated Parmesan cheese
Himalayan pink salt
Ground black pepper
Optional: 2 tablespoons of chopped spinach

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

Berkey Water


1. Preheat the oven to 375 degrees.

2. Remove the stems to create a larger "bowl" for each mushroom cap.

3. Coat the mushroom caps with olive oil and balsamic vinegar (or balsamic marinade)

4. Place the mushrooms in a lightly oiled cooking pan and the turn the oven from bake to the lowest broil setting and broil for 10 minutes.

5. While the mushroom caps are cooking, lightly mix together the eggs, minced garlic, spinach (if chosen), 2 tablespoons of the cheddar cheese, a couple of dashes of Parmesan, salt and pepper. You can use a blender if you set it on low speed and pulse for about a second or two.

6. Remove the pan with the mushroom caps and fill each cap with the mixture. Change the oven back to bake and cook the filled mushroom caps for about 10 more minutes until the eggs are almost done. Then sprinkle half a tablespoon to 1 tablespoon of shredded cheese on top and an additional dash of Parmesan cheese on top of each mushroom and continue cooking until the cheese is melted.

7. Serve and enjoy!

Serves 2 people (one stuffed mushroom cap each)

A TBYIL original recipe by Chef Tony

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Disclaimer: The information on this page and on this website has not been evaluated by the FDA.  We do not diagnose, treat, cure or prevent illness or disease - instead, we try to help people learn how to do so themselves.  Anyone who believes they have a serious medical condition or health issue should seek diagnoses from a qualified medical professional before making any decisions on how to best address their health. We do not sell or advocate drugs, nor do we make any claims that anything advocated or sold on this website is a drug.  Furthermore, anyone contemplating using any products or information on this website must accept such use as experimental and voluntary.  No claims are made regarding the therapeutic use of the products or information on this website and all products featured or sold on this website must be considered nutritional supplements only.