‘Tis the Season To Be Healthy

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

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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

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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.  

Grass Fed Steaks with Creamy Peppercorn Sauce

Advanced & Core Plan

Serves 4

Grass fed beef steaks are a culinary delight.  They are far superior to conventional beef – in nutrition, in taste, and for the environment.  This is a great alternative to grilling steaks outside and the sauce is outstanding.  It makes for a beautiful presentation so it would be perfect for guests.

NOTE:  Grass fed beef is best cooked rare – medium rare.  

1-2 tablespoons, freshly ground whole peppercorns with a course grind (don’t skip this step and use regular black pepper, it will compromise the flavor)

4 grass fed steaks (filets or NY Strip)

1 teaspoon sea salt

2 tablespoons grass fed butter

1 tablespoon avocado or coconut oil

1 large shallot, finely chopped

⅓ cup grass fed beef broth (homemade or store bought but check ingredients)

1 cup organic heavy cream

Sprinkle both sides of the steak with salt and crushed peppercorns.  Press the peppercorns into the steaks.  

In a large, heavy non-toxic skillet (cast iron works best), melt the butter and avocado oil (do not let the butter smoke).  Cook steaks until desired doneness.  A 6 oz steak will typically take about 3 minutes on each side.  When done, transfer to a dish and cover.

Add a little more oil if necessary and cook shallot until soft (a minute or two).  Add the remaining butter and melt then pour in the broth and let cook for another minute.  Add heavy cream and stir frequently until reduced to a thick sauce (6-7 minutes).  Add a pinch or two of sea salt and taste for appropriate seasoning.  Return steaks (and any juices that escaped) back into the skillet and cover well with sauce.  Serve with any remaining sauce.  

Great served with mashed cauliflower and oven roasted broccoli.

Apple Turkey Sausage Stuffed Acorn Squash

Advanced Plan & Core Plan

Serves 6

This is a great fall recipe!  It comes together really quickly and makes for a beautiful presentation (don’t you love how fruits and vegetables look so amazing?)  This is an Advanced Plan recipe that makes you fall more in love with your commitment to eating well.  This should end up in your recipe rotation.

Note:  squash should be eaten in moderation on the Advanced Plan and it is fine on the Core Plan.

3 acorn squash
Avocado or coconut oil
dried Italian seasoning
sea salt
cayenne pepper, optional
1 lb mild Italian turkey or chicken sausage
1 small onion, finely diced
2 ribs celery, finely diced
1 large granny smith apple, diced
1 cup shredded parmesan cheese, optional (leave out for a dairy free alternative)

 

Preheat the oven to 425 degrees.  Cut the stem end and the bottom ends (as little as possible) of each of the squash.  Cut them in half (they should easily stand up).  Scoop out the seeds with a spoon and discard. Put on a parchment lined baking dish.  Drizzle with avocado or coconut oil and sprinkle with Italian seasoning, sea salt, and cayenne pepper if desired.  Bake for about 40 minutes or until soft to the fork (don’t overcook as it will lose its shape).

Cut casings off of sausage and sautee in a pan with onions and celery.  Break up the sausage into small bits.  When browned, add the apple and saute for 2-3 more minutes.  Stir in parmesan cheese.

Serve hot

Poached Curry Cod w/ Veggie Slaw

Advanced Plan

Serves 4

Poaching is a simple cooking technique that produces a very tasty, delicate flavor that is perfect for a light white fish like wild-caught pacific cod.  The contrast of the cold, crunchy slaw is delightful.

2 cups free range organic chicken stock
3-4 tablespoons curry paste (green or red but green will result in a milder flavor)
3 garlic cloves, crushed
1 teaspoon freshly grated ginger
4 wild caught pacific cod

For slaw:
1 organic yellow bell pepper, sliced thin
1 small shallot, sliced thin
1 can bamboo shoots, drained and sliced thin
1 red fresno chile, seeded and sliced thin
1/2 cucumber, sliced into matchsticks
Handful snap peas, sliced thin
2 tablespoons lime juice or apple cider vinegar
3 tablespoons extra virgin olive oil
1/2 tsp sea salt
fresh ground black pepper to taste

Put stock, curry paste, garlic cloves, and ginger in a saucepan and heat to boiling. Reduce heat and add fish then cover and simmer for 8-10 minutes or until fish flakes with a fork.

Combine vegetables with the lime juice, olive oil, and salt and mix well to combine.

Put fish in a shallow bowl and ladle the extra poaching liquid over it. Top with veggie slaw.

Instant Pot Grass-Fed Roast

Advanced Plan
Serves ~4

Although pot roast is pretty simple in the crockpot, I feel the Instant Pot better fits my cooking style (i.e. like to cook dinner at dinner time therefore not good at preparing dinner in the morning). The flavor is unbelievable.
4-5 lb grass-fed chuck roast
1 teaspoon sea salt
1 teaspoon fresh black pepper
1 teaspoon garlic powder
1 teaspoon oregano or italian seasoning
2 tablespoons coconut oil
1 large onion, sliced
2 cups bone broth (preferably homemade in the Instant Pot)
8 carrots, peeled and cut into chunks (Core Plan Only)
4 tablespoons grass-fed butter
sprig of fresh thyme, optional
Cut the roast into large chunks, trimming some of the fat off. Sprinkle with seasonings, cover well and set aside. Put the InstantPot on Saute and add coconut oil and onions. Satue for about 5 minutes and then place the meat over the top of the onions. Add the broth. Set to manual for 40 minutes. Meanwhile, cut carrots if using. When the 40 minutes is up, release pressure and remove lid. Add the carrots and reset on manual for 10 minutes. Once finished, release pressure, open lid and remove meat and vegetables, putting them in a serving container. To make gravy, add butter and thyme and set to saute to reduce slightly. Pour over the roast and veggies and serve.

This is great served over cauliflower “rice”