1 can 8 oz Salmon

1 cup cooked Bob Red Mill Bean soup

1 cup Mix Veggies (frozen)

2 large Sweet Potatoes

2 box Gluten Free Kinnickinnick Pie crust ( 4- 8 inch crust)

1 Cup Bone Broth

1 Clove Garlic


1 package of your favorite Super FydoPHoods

In this Recipe we used Fydo Diem. Hemp, Organic Flax seed, Spirulina, Organic Ginger, Kelp, Gluten Free Nutritional Yeast, Organic Whole Pumpkin, Papaya, Organic Banana,  Apple cider Vinegar, Organic Wheat Grass


Pre heat oven to 350

Boil Sweet Potatoes and Soup mix separately. (takes about 45 minutes) and defrost pie crust.

When bean soup is done cooking, drain, blend with one cup of bone broth making it the consistency of refried beans.

Mix beans with Salmon and mixed veggies. (Set aside.)

spray cup cake pan with non stick coconut spray.

Tear pieces of pie crust and begin to press them into each cup cake hole. make sure the bottom and sides are  fully covered.

Fill each cup cake 3/4 with bean and salmon mix.

Take you sweet potatoes and smash with fork, scoop on top each salmon cake

Bake for 20 minutes

Makes 12 (I used large size cup cake tin)