Here is a stuffing recipe that is Core Plan approved. It replaces the traditional white bread with sprouted grain or spelt bread. It tastes remarkably like the traditional stuffing everyone is used to so it will be a crowd pleaser for your holiday table.
2 packages organic chicken sausage, squeezed out of the casing, crumbled and cooked
1 cup chopped celery
1 cup chopped onions
1 tbsp celery seed
1 tbsp poultry seasoning
1 loaf sprouted grain or spelt bread, toasted and cut into crouton sized chunks
sea salt and pepper to taste
4-5 organic eggs, beaten
½ cup organic, free range chicken broth
Mix all ingredients and put into a casserole dish and bake at 350 for 30-45 minutes or until browned.
This is a holiday favorite but unfortunately, store bought versions are loaded with sugar and are sickeningly sweet! Cranberries are tart and this recipe highlights their tartness but is lightly sweetened with stevia and oranges. Remember…it will not taste as sweet as what you are used to. Embrace the tartness :)
• 2 bags of fresh cranberries (usually 12 ounce bags)
• ¾ cup fresh squeezed orange juice
• ½ cup of organic applesauce (no sugar added)
• ½ cup of water
• juice and zest of one organic orange
• ½ – 2 teaspoons pure stevia extract (to taste)
• dash cinnamon (optional)
• dash ground cloves (optional)
Put cranberries, orange juice, applesauce and water in a saucepan and and bring to a boil.
Keep on medium heat, stirring constantly until the cranberries start to explode (about 10-15 minutes).
Reduce to a simmer and mix the additional orange juice, zest, and stevia in to the cranberry mixture. Simmer about 10 minutes longer.
Cool completely and refrigerate before serving.
This is a great way to replenish electrolytes lost during a workout since it uses coconut water. It is super-hydrating and has the added benefit of high-antioxidant berries.
8 ounces coconut water (preferably raw – most commercial brands are processed)
handful frozen berries
juice of ½ – 1 lemon (to taste)
dash of liquid stevia, if desired
Blend everything in a high-powered blender or Vitamix.
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.
Move 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.
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.
½ 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 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
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.
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
2 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.