Sweet Barbecue Sauce

This recipe comes from Dr. Janet Early.  She has been a welcomed addition to our staff because she is a foodie like me :)  She is brilliant at coming up with replacements to the “favorites” people just don’t like to give up.

Try it on organic chicken wings, grilled chicken breasts, shredded chicken, grass fed brisket, grass fed beef sloppy joes, etc, etc, etc….

From Dr. Janet’s Blog

“Barbecue season will soon be upon us.  Most barbecue sauces are loaded with high fructose corn syrup and other unhealthy sweeteners.  I’ve been trying to come up with an Advanced Plan and Core Plan version that tastes as good as the sugary ones.  Give this one a try at your next barbecue. My very picky family loved it!” ~ Dr. Janet Early

  7 oz. organic tomato paste
7 oz. filtered water
2 1/2 T rice vinegar
2 T Coconut liquid aminos * or Liquid   Aminos
1/4 tsp. ground celery seed
3/4 tsp. sea salt
1 tsp. chili powder
1/4 tsp hot pepper sauce
1/2 tsp. stevia (adjust to personal sweetness preference)

Heat in a small saucepan.  Brush on meat the last few minutes of baking or grilling.  Cook for a few minutes,
flip, and then brush the other side of the meat before baking for a few more minutes.  Serve with extra sauce.

*Coconut liquid aminos are available at most health-food stores, including Nature’s Corner.  It can also be ordered through Amazon.

This barbecue sauce also works well for an Advanced Plan catsup replacement

Chocolate Chip Cookies II

Advanced & Core Plan

Here is another chocolate chip cookie recipe that turns out very moist and delish.  This recipe was perfected by our wonderful patient and gym member, Linda Markham.  She made them for our recipe night and they received rave reviews!

chocolate chip cookies1 cup almond butter

¾ cup erythritol (like Swerve brand)

1 large organic egg (or 1 tablespoon flax + 3 tablespoons water

½ teaspoon aluminum free baking powder

¼ teaspoon sea salt

1 teaspoon vanilla

3 oz stevia sweetened dark chocolate pieces (like Lily’s or Coco Polo)


Preheat oven to 350

Mix first 5 ingredients and stir, add in chocolate pieces.

Drop rounded tablespoons or smaller onto a parchment lined baking sheet.

Bake 8 minutes and check.  They may take up to 10 minutes but can burn quickly so watch them.

Blackbottom Strawberry Cream Pie (Vegan)

Advanced Plan


Serves 8

Picture and Recipe Credit to Lin Hardick’s   Good Food Blog

3/4 cup crushed raw pecans or walnuts
1/4 cup dried unsweetened shredded coconut

OPTIONAL:  Chocolate “Bottom”:
3/4 cup stevia sweetened chocolate (like coco polo or lydias).
-OR- Chocolate from the chocolate bark recipe in the Maximized Living Nutrition Plans book. 

2 cups fresh raspberries (or strawberries)
1 cup raw organic cashews , preferably soaked overnight and drained
2 tablespoons vanilla extract 1 to 2 droppers full of liquid stevia (to taste), or 1/8 – 1/4 tsp pure stevia or 1/2 cup erythritol (like Swerve)
1 pinch salt1 cup coconut oil, melted

Grind crust ingredients in food processor or high speed blender and press into bottom of a 9 inch pie plate, building up the sides slightly.

Place all filling ingredients into blender or food processor and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 2 to 3 hours.

Cranberry Orange Scones

Advanced & Core Plan
2 cups blanched almond flour
¼ teaspoon celtic sea salt
1 teaspoon baking soda
½ cup dried cranberries
1 tablespoon orange zest
1 egg
2 tablespoons eryrithritol (like Swerve brand)
In a large bowl, combine almond flour, salt, baking soda, cranberries, and zest
In a smaller bowl, combine egg and sweetener
Mix wet ingredients into dry
Knead dough with hands if necessary to ensure proper distribution of ingredients
Form dough into 2 little circles so that each one is about ½-inch in thick
Cut each circle like a pizza, into 8 slices
Transfer to a parchment paper lined baking sheet
Bake at 375° for 10 minutes

Roasted Radishes

Advanced & Core Plan
Serves 4-6
High-heat roasting completely changes radish’s peppery flavor and gives them a whole new taste.
  • 2 bunches medium radishes
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • 2 tablespoons unsalted organic butter
  • 1 teaspoon fresh lemon juice

Preheat oven to 450°F. Drizzle olive oil over the bottom of a glass baking dish. Cut radishes lengthwise in half or in fourths if they are large and place in the baking dish.   Sprinkle lightly with coarse salt and use your hands to mix everything. (try to get as many of the red skins facing up as possible.  Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season tmore coarse kosher salt, if needed.

Remove from oven and drizzle in fresh lemon juice.

Salad Greens with Beets, Chicken, Cheese & Pecans

Advanced Plan
Serves 1-2

photo• 1 head romaine, kale, green leaf lettuce, or spinach
• 1 large or 2 small beets, steamed or roasted (I purchased steamed and peeled baby beets from Trader Joes)
• 1 large handful pecans
• 1/4 cup crumbled goat cheese or chopped grass fed cheese (any kind)
• Baked or roasted chicken, chunked. (Ideally, you can just use leftover chicken from the night before)
• Extra virgin olive oil & balsamic vinegar


Combine and drizzle with extra virgin olive oil and balsamic vinegar.

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.