Matcha Pistachio Covered Truffles

Advanced Plan

Makes about 40 truffles

This is a delicious, elegant dessert.  Truffles are notoriously rich and very chocolate-y so just one goes a long way.  You can mix it up by rolling some of the truffles in coconut, crushed nuts, or cocoa powder for more variety.

3 cups stevia sweetened chocolate (like CocoPolo or Lily’s)
½ cup coconut milk or organic, grass fed heavy cream – room temperature
1 tablespoon matcha green tea powder plus more for dusting (check ingredients)
⅓ cup pistachios, shelled

In a double boiler, heat water to a simmer and add chocolate and coconut milk to the top pan and melt slowly, stirring frequently.  When melted, take off heat and stir in matcha.

IMG_9323Move mixture to a parchment lined dish or bowl and refrigerate for about an hour and a half.

Pulse the pistachios in a food processor until a fine meal is formed and put in a small bowl.

Using a small spoon or melon baller, form in to 1 inch balls.  Roll in pistachios, pressing them gently into the chocolate.  Use a fine mesh strainer to dust with additional matcha.  Transfer truffles to a parchment lined container and refrigerate until ready to eat.

Banana Bread

Core Plan

Makes 2 loaves

Banana Bread is an all time favorite but is usually made with refined flours and sugars.  This healthier version uses coconut flour and almond flour and natural sweeteners.

IMG_9320½ cup coconut flour
½ cup almond flour
½ teaspoon baking soda
½ teaspoon cinnamon
1 teaspoon sea salt
1/8 teaspoon pure stevia (like Kal brand), if desired
3 very ripe bananas
1 tablespoon Grade B maple syrup
1 tablespoon vanilla extract
8 pitted dates
12 free range, organic eggs
½ cup melted coconut oil

In a large bowl, mix flours, baking soda, cinnamon, salt, and stevia (if using) and set aside.  Put all of the remaining ingredients, except coconut oil, in a VitaMix and blend on low-med speed until well mixed (do not mix on high speed as it will heat up the mixture).  Add the wet mixture to the dry and stir to incorporate.  Add coconut oil and mix well.

Grease two loaf pans (use stoneware or glass – no Teflon) with coconut oil and dust with coconut flour.  Add batter equally between the two loaf pans.

Bake at 350 for about 45-60 minutes or until a toothpick comes out clean.

Chicken Pot Pie Soup

Core Plan

Serves 4-6

Chicken Pot Pie is an American favorite but 1) making it from scratch is a pain in the neck AND it still isn’t healthy and 2) the store bought, pre-made pies are one of the worst processed foods you can eat.  This is a healthy alternative that is simple and tastes great.  To save some time in preparation, cook the chicken and chop the onions, carrots, and celery ahead of time.














4 Tablespoons organic butter
1 medium yellow onion, diced
3 medium carrots, sliced (just wash and keep the peel- it’s healthy)
3 celery stalks, diced
1-1/4 cups organic red potatoes, unpeeled, diced (optional)
1/4 cup arrowroot powder
4 cups organic, free-range chicken stock
1-1/2 teaspoons poultry seasoning
1 teaspoon white pepper (do not substitute black pepper)
3/4 teaspoon sea salt
1/8 teaspoon ground nutmeg (freshly ground is preferable)
2 cups cooked chicken, chopped or torn
1/2 cup GMO-free, organic corn
1/2 cup frozen peas
2 Tablespoons chopped fresh parsley
1/4 cup coconut milk or heavy cream

Grain-Free Dumplings

1 cup almond flour
¼ tsp thyme
¼ tsp baking powder
1 organic egg
salt/pepper to taste
Start by cooking the chicken on the stove in coconut oil.  You can cut it into chunks before cooking or cut it up afterward.  Set aside.

Cook vegetables and potatoes (if using) with butter in a soup pot over medium heat until softened, about 5-10 minutes.  Whisk in arrowroot powder and cook for another 2-3 minutes.  Stir in broth, poultry seasoning, white pepper, salt and nutmeg. Increase heat to medium-high and simmer until thickened, about 10 more minutes or until veggies and potatoes are softened.

Mix up batter for dumplings and drop by teaspoonfuls (you may want to form them a bit with your fingers) and cook for another 5 minutes or so.

Add cooked chicken, corn and peas and cook until heated through.   Remove from heat.  Carefully stir in parsley and coconut milk or cream.

NOTE:  If storing for later, remove the dumplings and add back in while reheating.  Leaving them in the soup may cause them to fall apart.

“Sugar” Cookies

This is a great go-to recipe for a stand in for traditional sugar cookies. They are great for the holidays because they can be dropped on a baking dish or rolled out and cut with cookie cutters. They can also be frosted with a Maximized Living approved frosting. You won’t be disappointed!

Advanced & Core Plan

sugar cookies2 ½ cups almond flour or cashew flour (for a more buttery-tasting cookie)
1 free range organic egg
¼ cup erythritol (like Swerve) or ¼ teaspoon of liquid stevia (more may be needed, just taste the batter)
½ teaspoon baking soda
1 teaspoon pure vanilla
¼ teaspoon sea salt
2 teaspoons coconut oil or melted grass-fed butter

Depending on how big you want them, take the batter and form it a bit in your hand and place on a parchment lined baking sheet or Silpat.  Bake at 350 degrees for 10 minutes or until golden brown.

NOTE:  Chill for about an hour before rolling out if you want to use cookie cutters. (Roll out on parchment paper- TRICK:  put a slightly damp paper towel under the parchment paper to keep if from sliding around on you.  You may need to dust with extra almond flour to keep from sticking)

1 bar organic cream cheese
¼ cup erythritol (like Swerve)
Few drops of liquid stevia
1 teaspoon vanilla
2 tablespoons butter (do not melt)
for chocolate: 1-2 teaspoons cocoa powder
for strawberry: 5-6 organic strawberries, smashed

Let cream cheese and butter come to room temperature in a bowl. Add remaining ingredients and beat with a hand mixer until blended and smooth.

Omelet Muffins

This is a terrific, versatile dish.  You can make these omelet muffins to please everyone in the family by changing up the ingredients.  You can make these ahead and keep them in the refrigerator for a quick and healthy breakfast all week.
Makes about 6 muffins
Advanced & Core Plan
omelet muffin6 eggs
½ cup diced vegetables (organic bell pepper, onion, mushrooms, spinach, tomato, etc)
¼ teaspoon sea salt
1/8 teaspoon fresh black pepper
1/8 cup homemade mayonnaise, vegenaise, or coconut milk
1/8 cup water
¼ – ½ cup diced meat (turkey bacon, turkey or chicken sausage, cubed chicken or turkey, wild caught smoked salmon)
¼ cup shredded raw cheese
For a southwestern omelet, add in ¼ cup drained salsa (check ingredients)
Preheat the oven to 350 degrees.  Grease 6 muffin tins or silicon muffin cups with butter and/or coconut oil.  (DO NOT USE TEFLON PANS).
Beat the eggs in a bowl and add desired ingredients.  Spoon into muffin cups and bake for about 18-20 minutes or until a knife comes out clean.
NOTE:  You can always make this into a crustless quiche by pouring the mixture in a buttered pie dish and cooking for a bit longer.

Grass-Fed Salisbury Steaks

Advanced & Core Plan
Serves 4-6
This is a recipe I distinctly remember being on my moms recipe rotation.  It is a comfort food for sure.  This oven-baking method and flourless gravy makes it super easy and amazingly healthy.
I have pleasant memories of this dish but for those of you having nightmarish flashbacks of school lunch or TV dinner Salisbury Steak, give this recipe a chance.  It will be worth it.
2 lbs grass-fed, grass-finished ground beefIMG_8937
2 organic eggs
1 cup almond meal
1 tsp black pepper
1 tsp sea salt
1 tsp ground mustard
1 tsp onion powder
½ tsp fresh grated nutmeg
3-4 cups grass fed beef broth, preferably homemade (The crockpot method is very simple)
1 tsp black pepper
Coconut cream from 1 can of coconut milk (Chilled for at least an hour so that the cream separates.  Open the can and pour the watery portion into a bowl for a separate use) and combine with 1 tsp vinegar or lemon juice + 1/8 tsp salt (to make a sour cream like taste) or organic sour cream
4 tsp arrowroot powder
1 package sliced mushrooms, sliced
Preheat oven to 350 degrees.
Combine all of the “steak” ingredients in a large bowl.  Separate into 9 equal patties, pressed a little thinner than a hamburger and place in two large glass baking dishes.  Bake for about 25 minutes or until cooked through.
Meanwhile, combine the broth, pepper, and mushrooms if desired in a saucepan and heat to a simmer.  Add coconut milk and then take a ladleful of broth and mix it with the arrowroot powder in a separate, smaller bowl (if you try to put the arrowroot powder directly into the pan, it will form clumps).

Crockpot Grass-Fed Beef Broth

Grass-fed beef broth has long been touted for it’s amazing health benefits.  Broth is wonderful for healing from illness, contains essential vitamins and minerals, promotes digestion and helps heal your gut, inhibits infection, is anti-inflammatory, and promotes healthy bones.  Although this doesn’t make a huge batch of beef broth, the advantage is that the cooking time is shorter and the wonderful smell won’t keep you awake at night.  Roasting the bones before putting them in the crockpot helps intensify the flavor.

beef broth1 lb grass fed beef bones
3-4 organic carrots, roughly chopped
3-4 celery ribs, with leaves, roughly chopped
1 onion, roughly chopped
½ head garlic, peeled and smashed
3 quarts filtered water
Preheat the oven to 350 degrees.
Place beef bones on a rimmed baking sheet and roast for about an hour.  Put the vegetables in the bottom of the crockpot and put bones on top and add water.  Set the crockpot to high and bring to a boil (about 4 or so hours).  Lower the crockpot to low and cook for an additional 12-48 hours)
Strain the mixture (you can do a second strainer like mesh or cheesecloth if you want the broth even clearer).  Transfer to mason jars.
Let cool before storing in the refrigerator or freezer.