1/2 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.
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.
1 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.
2 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
1 granny smith apple
baby spinach or kale
juice of 1 lemon plus one sliver of lemon (including peel)
Stevia to taste
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.
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.
2 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.
Makes about 18 mini tarts
1 3/4 cup walnuts
3 medjool dates, soaked for at least 30 minutes
Coconut oil, for greasing the pan
1 1/2 cups large medjool dates, soaked for at least 30 minutes
1/2 cup pecans plus more for garnish
In a food processor combine the ingredients for the Crust. Pulse until the mixture is broken down and sticks together when pressed. Spoon evenly into oiled (use coconut oil) mini muffin pan and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.
Place the soaked dates in a food processor. Add the pecans and about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon filling into chilled crusts and top with pecans. Place back in the freezer and allow to set up for at least 1 hour. Remove from the pan by running a knife around the edges and popping them out. Place them in mini muffin cup liners or on a dish and store in the refrigerator.
This recipe is nothing short of amazing. They taste and look just like traditional brownies but these are actually nutritious and loaded with protein due to the almond butter and whey protein. Make these to share at your next potluck or party.
Advanced & Core Plan
Makes 18-24 brownies
1 (16) ounce jar raw almond butter, smooth unroasted
2 organic eggs
1 cup erythritol or stevia to taste (liquid – start with 2 teaspoons and add from there, spoonable – start with 1/4 cup and add from there, pure stevia – start with 1/2 teaspoon and add from there)
1 tablespoon vanilla extract
1⁄2 cup cocoa powder
1/2 scoop Chocolate or Vanilla Perfect Protein
1⁄2 teaspoon sea salt
1 teaspoon baking soda
1/2 cup coconut milk
1 stevia sweetened chocolate bar (like Lydias or Coco Polo), chopped
In a large bowl, blend almond butter until smooth with an electric mixer. Blend in eggs, then sweetener and vanilla. Add in cocoa, salt and baking soda, and coconut milk, then fold in chopped chocolate bar.. Line a 9 x 13 glass baking dish with parchment paper and pour batter into dish. It will be thick so you make need to press it into shape. Bake at 325° for 35-40 minutes or until a toothpick comes out clean.