Super Veg Minestrone Soup

Advanced & Core Plan
Serves 3-4
2 teaspoons coconut oil
1 medium yellow onion
2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried oregano
2 teaspoons minced garlic
2 medium organic yellow squash, chopped
2 medium organic zucchini, chopped
2 medium carrots, chopped (Core Plan)
6  organic Roma tomatoes, chopped OR 2 cans organic crushed tomatoes (no need to blend) + 2 chopped whole tomatoes
40 oz. organic, free range chicken broth, divided
1 can Great Northern beans, rinsed & drained
1  6 oz. bag of fresh baby spinach or 5-6 leaves kale, stems removed and chopped
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 oz. (1 cup) grated asiago or parmesan cheese

Heat oil in a dutch oven over medium high heat.  Add onion to pan and sauté  until softened, stirring frequently.  Add oregano, garlic, sea salt, and pepper and heat through.    Stir in squash, zucchini, and carrot sauté about 5 more minutes or until vegetables are tender.  While the vegetables are cooking, place all but one cup of the chopped Roma tomatoes and a small amount of the broth in a blender and blend to a smooth consistency.   Add the tomato mixture along with the remaining chopped tomatoes, beans, and the remaining broth.  If using kale, add it here.  Bring to a boil. reduce heat; simmer about 20 minutes.

Remove from heat. If using spinach, stir it in here along with additional sea salt and pepper if desired.  Top with grated cheese.

Roasted Tomato Soup

Core or Advanced Plan

Serves 2-4

1 lb ripe plum tomatoes, cut in half lengthwise
4 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped yellow onions
2 garlic cloves, minced
dash crushed red pepper flakes
1 cup fresh basil leaves, packed
1/4 teaspoon fresh thyme leaves
4 cups chicken stock or water

OPTIONAL:  add a dollop of pesto (check ingredients), toppings:  basil leaves, pine nuts, parmesan cheese
Preheat the oven to 400 degrees F. Toss together the tomatoes, olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an stockpot over medium heat, sautee the onions and garlic with a pat or two of butter,  and red pepper flakes until the onions start to brown. Add the tomatoes (including any liquid on the baking pan) basil, thyme, and chicken stock. Bring to a boil and simmer uncovered for 30-40 minutes. Put into a colander and press through discarding the large remaining basil leaves and tomato skins. Add more salt if necessary and check for consistency.  If you like a thinner soup, add more water or stock . Add pesto if desired, Serve hot or cold.

Healthified Waldorf Salad

Advanced Plan

Serves 1-2

waldorf salad1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins) CORE PLAN ONLY
1 granny smith apple, cored and chopped
3 Tbsp organic, full fat yogurt or homemade mayonnaise (recipe in the Maximized Living Nutrition Plans book)
1 Tbsp fresh lemon juice
1/4 tsp sea salt
1/4 tsp pepper to taste
Organic Lettuce leaves

In a medium sized bowl, whisk together the yogurt and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes (if using), and walnuts. Serve on a lettuce leaves.

Delicate Brussels Sprouts Sautee

Advanced Plan

Serves 6-8

Many people express the fact that they do not like Brussels Sprouts, often vehemently.  I am always looking for ways to present foods in new ways.  This was an idea that came to me as a way to make Brussels Sprouts appealing for all of the “haters.”.  It is very delicate and tasty.  Feel free to season it up as you wish.  This one is kid approved also.

photo1 lb Brussels Sprouts
1/2 vidalia onion, shredded or finely chopped
sea salt and pepper to taste
1/2 teaspoon dried oregano, thyme or sage or any mixture of the same
2 tablespoons coconut oil or butter (or 1 tablespoon of each)




Heat the oil/butter in a non-toxic pan.  Add onions and cook 1-2 minutes.  Add Brussels Sprouts and spices and cook until crisp-tender.

Smoked Salmon Hash

Advanced Plan

Serves 1-2

photo2 organic, free range eggs, scrambled
1/2 – 3/4 cup smoked salmon, chopped into small bits
1-2 tablespoons organic cream cheese
fresh or dried dill to taste
sea salt and pepper to taste
1 tablespoon coconut oil or butter

Optional:  additional herbs and spices, spinach, kale, diced onions



Heat a non-toxic skillet on the stove.  Add butter or coconut oil and heat until melted.  Add eggs and cook until stiffened but not completely done.  Add the rest of the ingredients and mix well.  Serve immediately

Granny Smith Green Smoothie

1 granny smith apple
baby spinach or kale
juice of 1 lemon plus one sliver of lemon (including peel)
Stevia to taste
Coconut water

Optional:  Coconut milk or almond milk, fresh ginger, mint leaves

Put everything in a Vitamix or high powered blender and mix until completely pulverized.  Put in a mason jar with a lid.  Because you are keeping the whole apple and including greens, it will have a fairly heavy consistency to it.  If it begins to settle, continue to shake.

Southern Style Biscuits

This is a great go-to recipe that is very versatile and tastes great.  They look and feel like traditional biscuits but this recipe blows the old flour biscuits out of the water nutritionally.

These biscuits are great served with butter, with your favorite soup, or topped with berries and stevia sweetened whipped heavy cream.

photo2 1/2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup melted coconut oil, organic butter, or ghee
Scant 1/4 cup erythritol (like Swerve) or xylitol
2 organic eggs
Juice of 1/2 small lemon

Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper or use a baking stone.

In a large bowl, combine the almond flour, salt, baking soda, and sweetener.  In a separate bowl mix the eggs coconut oil, and lemon juice.  Stir the wet ingredients into the dry ingredients and mix until combined.  Drop by 1/4 cups 2 inches apart on to the baking sheet and form into biscuit shapes with your fingers.

Bake for 15-20 minutes until just golden brown on top or a toothpick inserted into the center of a biscuit comes out clean.  Serve warm.