Healthy Pasta-less Potstickers

Advanced & Core Plan
Keto
Paleo

These little guys hit the mark in trying to duplicate a potsticker.  The cabbage leaves were the perfect substitute for the typical wonton wrappers.  You can be creative with the spices and filling ingredients and even the dipping sauce.  Even my picky eaters who do not like cabbage at home loved them!  They are a bit more work than most of my recipes but so worth it.  Make extra and freeze them or have lots of leftovers.


1 lb free range ground chicken (if you can’t find ground free range chicken, simply cut organic chicken breasts into chunks (works best if you freeze the chunks for 20 min or so) then put in small batches into a food processor)
1/2 small onion
1 inch fresh ginger, microplaned
1 small green onion, chopped
small handful cilantro or 1/4 teaspoon dried cilantro
2 tablespoons coconut aminos (or liquid aminos)
1/4 teaspoon Chinese 5 spice powder
1/2 shredded carrot
1 tablespoon sesame oil
dash sea salt (to taste)
dash cayenne pepper (to taste)
Coconut oil

10 or so cabbage leaves (cut the core out then carefully remove the leaves, trying to keep them in tact)

Boil a large pot of water and add 1 teaspoon salt. Boil cabbage leaves until tender, about 6 minutes. Drain. Cut the large leaves in half, cutting away hard spine of the cabbage.

Mix the ground chicken, onion, ginger, green onion, cilantro, coconut aminos, 5 spice powder, carrot, sesame oil, salt and cayenne. Mix well.

Stuff the cabbage leaves with the chicken filling and roll tightly, If possible, tuck in the ends. Steam for 15 minutes or until chicken is done.

Heat 1 tablespoon of coconut oil in a skillet. Add the dumplings in small batches and fry until golden brown. Turn and brown the other side.

Sauce

1 tablespoon organic peanut butter or cashew butter
1 tablespoon siracha sauce or red chili paste (check ingredients)
1 teaspoon sesame oil
1 clove garlic, diced
1/4 cup coconut aminos or liquid aminos
1/2 teaspoon rice wine vinegar
Juice of 1/2 lime

Mix everything together and use for dipping.

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Zesty Lemon Quinoa

Core Plan

Serves 4

1 cup quinoa
1/2 cup toasted pine nuts or toasted pecans
1/4 cup extra virgin olive oil
1/4 cup fresh squeezed lemon juice
2 teaspoons freshly grated organic lemon zest
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper, optional
1/2 cup flat leaf parsley, chopped
1 teaspoon sea salt and fresh ground black pepper to taste

 

Rinse quinoa in a fine strainer for a few seconds.  Transfer to a medium saucepan, add 1 teaspoon sea salt and 1 1/4 cups water.  Bring to a boil, cover and reduce to a simmer.  Cook until water is completely absorbed, about 18-20 minutes.  Transfer quinoa to a medium bowl along with the pine nuts, lemon zest, cumin, cayenne, parsley, and drizzle with lemon juice and olive oil. Season with salt and pepper and stir to combine.  Serve warm or at room temperature.

Cauliflower Power

Cauliflower…possibly the world’s most versatile food!

I usually tell people to stay away from white foods but cauliflower is definitely the exception to that rule.  Below are 14 ways you can use cauliflower but there are certainly many more.

In addition to it’s taste and versatility, cauliflower has amazing health benefits!

Nutritious –  cauliflower is loaded with vitamins and minerals.  In fact, many people don’t realize that it is an excellent source of Vitamin C, Vitamin K, protein, B-vitamins, and potassium

Fights Cancer – Cauliflower is a cruciferous vegetable and contains sulforaphane, indoles and isothiocyanates which are known to help kill and slow the growth of cancer cells.

Lowers Inflammation – cauliflower contains indole-3-carbinol (I3C) which is a compound that has been shown to prevent inflammatory responses.

Feeds the Brain – cauliflower contains choline, another B vitamin related to brain health, especially cognitive function and memory

Improves Digestion – cauliflower contains fiber which supports digestive health.  It also contains glucosinolate which has been shown to help keep bad bacteria in check.

Provides Antioxidants – cauliflower is loaded with antioxidants and sulfur-containing nutrients which help with detoxification and defense against free radicals.

14 Ways to Use the Power of Cauliflower

Mashed Cauliflower

Blasted Cauliflower

Cauliflower Rice

Fried Cauliflower Rice – simply make cauliflower rice out of 1 head of cauliflower and set aside.  Heat 1-2 tablespoons of coconut oil in a non-toxic skillet.  If desired, add onions, peas (core plan only) and peas (core plan only) and cook to desired doneness.  Add riced cauliflower.  When heated, add Liquid Aminos or Coconut aminos to taste.  Make a well in the middle and pour in 2-3 scrambled organic eggs and cook until done.  Stir into the rest of the mixture.

Spanish Cauliflower Rice

Risotto Style Cauliflower

Cauliflower Rice Pilaf –  Rice the cauliflower and add to a pot with 1 – 1 1/2 cups organic free range chicken broth, 2 tablespoons butter, 1/4 teaspoon garlic powder, 1/8 teaspoon black pepper, dash of paprika, dash of onion powder.  Optional – roasted almond slivers.  Cook until cauliflower is cooked and liquid is mostly reduced.

Loaded Cauliflower Chicken Bake

Coconut-Lime Cauliflower Rice and Chicken

Pizza Crust/Breadsticks – Rice and cook 1 head cauliflower and while hot, drain and squeeze out moisture.  Add 1/2 cup organic shredded mozzarella cheese, 1/2 cup organic parmesan, and 1 large free range organic egg.  Mix until combined and form into a circle or oval on a parchment lined baking sheet and cook at 400 degrees for 8-11 minutes.  Take out and add toppings then bake for another 5-7 minutes.

Salmon Chowder 

Buffalo Cauliflower – cut cauliflower into florets and combine with 1-2 tablespoons of avocado oil.  Toss with buffalo sauce (check ingredients) to taste and bake at 400 degrees until done.

Cauliflower Steaks – cut cauliflower into slices about 1/4 inch thick.  Drizzle with avocado oil and season to taste.  Grill on an outdoor or indoor grill pan until done.

Soup Thickener – make mashed cauliflower and use to thicken any kind of soup or stew.  This will also add extra nutrition into your meal.

 

 

 

 

 

 

 

 

 

 

 

Blonde Brownie Bars

Core & Advanced Plan

Makes about 24 bars

I have been trying to make a blonde brownie for a few years now.  I concluded that maybe a layered type bar would be best since I could never get them gooey enough.  Because brown sugar and caramel were out, I improvised.  This one got a stamp of approval from the entire household.  Enjoy!

 

 

 

 

 

 

 

 

FOR THE BROWNIE LAYER

  • 2 1/4 c. advanced plan flour (I used paleo flour but you can also use 1 3/4 cup almond flour + 1/2 cup coconut flour)
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 12 tablespoons grass fed butter, melted (I use Kerrygold)
  • 1 c. erythritol (like Swerve brand) or xylitol
  • 3 droppers English Toffee Liquid Stevia (Sweetleaf brand)
  • 2 large free range, organic eggs
  • 1 tsp. pure vanilla extract
  • cinnamon and sweetener, for sprinkling

FOR THE WHITE LAYER

  • 2 blocks organic cream cheese, softened
  • 1/2 c. erythritol (like Swerve brand) or xylitol
  • 2 large free range, organic eggs
  • 1/2 tsp. pure vanilla extract

Preheat oven to 350º and line a 9″-x-13″ baking pan with parchment paper.

Prepare brownie layer: In a medium bowl, whisk together advanced plan flour, baking soda, and cinnamon. In a large bowl, beat butter and sweetener with a hand mixer until pale and fluffy, about 3 minutes. Add eggs, vanilla, and toffee stevia and mix until just combined. Gradually add flour mixture and mix on low until just combined.

Prepare white layer: In a large bowl, beat cream cheese and sweetener until fluffy. Add eggs, and vanilla and beat until combined.

Press about two-thirds of the brownie layer dough into an even layer in the bottom of the pan using a spatula.  Then sprinkle with cinnamon and sweetener. Pour white layer batter on top in dollops and smooth with a spatula. Break up remaining brownie dough into small clumps and sprinkle over then sprinkle with more cinnamon and sweetener.

Bake until edges are set and center is soft to the touch, about 35 minutes. Let cool completely before slicing into squares.

‘Tis the Season To Be Healthy

I am so excited to share my very first recipe e-book just in time for Christmas!

Buy Now

It is difficult keeping your health a priority, especially this time of year. However, once you look through this book and try some of these recipes, you will quickly realize that it is easier than you think to keep yourself healthy during the season and it’s fun to try new recipes that you can feel good about eating.  The recipes are all sugar-less, grain-less, and taste great.  My hope is that you will take great care of yourself this holiday season which includes fueling your body with quality nutrients rather than neglecting and polluting it. Although it doesn’t have to be a game of perfect this season, it does help to do things for yourself that will keep you from falling completely off the rails and limping in to the new year feeling guilty and overwhelmed. Remember, you are worth it!

The Book Includes:

Grainless Strawberry Bread

Sugarless Fudge

Cheesecake Stuffed Strawberries

Chocolate Cranberry Biscotti

Coffee Break

Pistachio Smoothie

Holiday Egg Nog

Chai Spiced Smoothie

“Sugar” Cookies

Mason Jar Cobblers

Decadent Chocolate Cake with Festive Chocolate Frosting

Protein Packed Brownies

Chocolate Chip Cookies

Cinnabites

Banana Bread

Strawberry Danish

Grainless Granola

Matcha Pistachio Truffles

Banana Pudding

Cranberry Sauce

Raw Pecan Tarts

Chia Seed Pudding

Pumpkin Spice Muffins

Peppermint Chocolat Chip Meringues

Pumpkin Pie

Cranberry Orange Scones

Bonus:  Christmas Dinner Menu

Bonus:  Holiday Tips for Staying Healthy

Be blessed this Christmas Season!

Kimberly

Indian Spiced Lamb Chops

Advanced & Core Plan

Serves 6-8

This is a very simple, robustly spiced dish.  The flavors match wonderfully with the lamb and you get the health benefits of all of these pungent spices.  Turmeric has widely known healing properties and it gives the lamb a beautiful golden crust and distinct taste.  

  • 6-8 organic, grass-fed lamb chops (looks like a mini t-bone)
  • 3 tablespoons avocado or coconut oil
  • sea salt
  • cumin
  • smoked paprika
  • ground black pepper
  • tumeric
  • ground coriander
  • ground nutmeg

 

 

 

Heat oil in a large cast iron (or other non-toxic skillet) (I love cooking with cast iron- if you don’t know the ins or outs of cooking w/ cast iron, google it).  Sprinkle both sides of lamb chops generously with sea salt, cumin, smoked paprika, black pepper and turmeric.  Sprinkle less generously with coriander and nutmeg.  

Add chops to oil and cook for about 3-4 minutes on each side for med-rare.  

 

Great served with broccoli and black bean pasta with olive oil, butter, and garlic.  

Grainless Strawberry Bread

Advanced & Core Plan Options

Serves 16

One of the things people often miss when changing their diets are breads, muffins and other sweets.  This is an awesome treat that is a great breakfast, dessert or snack.  The large slices of strawberries are a burst of flavor.  The recipe comes together very easily and can be sliced and frozen if desired.  Make them during the holidays as gifts.  

Note: Sweeteners like erythritol or date syrup should be used sparingly on a healthy diet.  

 

  • 1 pound fresh organic strawberries, sliced (about 2 ⅔ cups)
  • Dash pure stevia (I use Kal brand)
  • 2 cups erythritol (Advanced Plan) or 1 ¼ cup date syrup (see below) (Core Plan)
  • 3 cups advanced plan flour – 2 cups almond flour, ½ cup coconut flour, ½ cup garbanzo bean flour.  You can use just almond flour but doesn’t give the same consistency.
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 organic eggs
  • 1 ¼ cup avocado oil or melted coconut oil
  • 1 cup chopped nuts, optional

Heat oven to 350 degrees.  Line two loaf pans with parchment paper.  

Leave strawberries on the cutting board, sprinkle with pure stevia, and toss to coat well. 

In a large bowl, mix the flour, sweetener, cinnamon, baking soda and salt. Whisk eggs in another bowl then add in oil and mix well.  Add the strawberries and stir.  Add the wet mixture to the dry and stir well.  

Pour batter into the loaf pans, dividing equally.

Bake for 45-50 minutes or until a toothpick comes out clean from the center.  Cool in pans for about 10 minutes then carefully lift them out using the parchment paper.  Use a bread knife to cut into nice clean slices.  

Date syrup-

cut about ½ pound of Medjool dates into bits and add 2 cups of water.  Bring to a simmer over medium heat and cook for about 30 minutes.  Let cool for another 30 minutes then puree the mixture using a high powered blender or food processor.  If desired, you can strain the mixture with a fine mesh strainer or cheesecloth.