Makes 9 squares
Advanced & Core Plan
This recipe was adapted from a post from my good friend and Maximized Living doctor, Dr. Rosie Main. It is so delicious and for those of you who love and miss bread, this will leave you more than satisfied!
1 cup almond flour
¾ tsp baking powder
½ tsp sea salt
2 large organic eggs
2 Tbsp butter, softened
¼ cup grass fed plain yogurt or full fat coconut milk
2 green onions, chopped
1 jalepeno, seeded and chopped
Preheat oven to 350 degrees
In a bowl, mix yogurt or coconut milk, softened butter and eggs
Add the almond flour, baking powder and salt and mix again
Mix in the chopped green onions.
Pour into a greased 8” glass baking dish and bake for 20 minutes or until the edges and top are slightly browned.
This is a great go-to breakfast (especially for chocolate lovers) that is simple, tasty and will keep you full until lunch. Watch the video here…
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
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.
People love to have a grab-and-go option for a quick snack or for re-fueling after a workout. Unfortunately, the options are typically not healthy ones. Most are loaded with sugar, refined and/or high glycemic carbohydrates, soy protein and artificial flavors. This recipe is simple to make, stores well, can be taken on the go, and can be altered to your taste. This healthy recipe is loaded with raw enzymes, protein, good fats, and antioxidants. Make a double batch and keep them in the refrigerator until ready to eat.
Makes about 25 square bars
1 cup almonds, soaked in filtered water overnight
¼ cup cocoa nibs
¼ cup shredded coconut
¼ cup hemp seeds
1 scoop Chocolate Perfect Protein or 3 tablespoons cacao powder
7-8 dates, soaked for at least 30 minutes, and pitted
Optional Add Ins:
¼ cup goji berries
¼ cup dried, unsweetened blueberries
¼ cup dried, unsweetened cranberries
Using a food processor, mix almonds until it reaches a mealy texture. Add all other ingredients except the dates and mix well. While the motor is running, drop in one date at a time until the mixture starts to form a ball. You may have to scrape the sides and move the mixture around a bit to be sure the dates get incorporated.
Place a piece of parchment paper on the counter over a damp paper towel (to keep it from moving around on you). Put the mixture on the parchment and press into a square or rectangle with your fingers into an even layer about ¼” thick. You can also cover with another piece of parchment and use a rolling pin.
Use a pizza cutter to cut into squares and store in a parchment lined/layered container. Keep in the refrigerator until ready to eat.
Most people turn to yogurt when they want to get probiotics through their food. Unfortunately, commercial yogurts are made from conventional dairy (pesticide sprayed grain fed, pumped with hormones and antibiotics), that is pasteurized, colors and flavorings, and loaded with sugar and/or artificial sweeteners. When you consume kefir, you get even more benefit because kefir can actually colonize your gut! (Yogurt can’t do that). This is perfect for those who are dairy intolerant or who just want to avoid dairy altogether. Make it a regular part of your diet and ditch the commercial yogurts!
Use 1 tablespoon kefir starter
1-2 cups organic coconut milk from BPA free cans (Native Forest)
Combine the kefir starter with the coconut milk in a glass jar (do not use metal to store or stir). Cover with a cloth secured with a rubber band and let it sit (it should be fairly warm for proper fermentation. If your mixture has not thickened after 24 hours, it probably was not warm enough) for 12-24 hours. After about 12 hours, gently shake the mixture.
Try it! Once the coconut milk has thickened and turned slightly sour flavor, you’re done. Strain the mixture through a fine plastic strainer and store in the refrigerator.
This is a great, refreshing smoothie. Experiment with the flavors because the fresh ingredients are very versatile.
1 large pear, any variety
2 ounces orange juice (preferably fresh squeezed) or pineapple juice
2 tablespoons fresh squeezed lime juice
stevia to taste
dash of fresh grated ginger (optional)
1 cup crushed ice
Core and Advanced Plan
About 3 cups of fresh berries
1/2 cup almond flour
1/2 cup erythritol (like Swerve)
1/4 tsp sea salt
Put the berries into four half-pint canning jars. Combine the almond flour, sweetener, and salt. Whisk it together with a fork and pour it on the fruit, and then top with a generous pat of organic butter. Put the jars in a square baking dish. Bake it at 350 for one hour.
Let the jars cool completely then put the lid on and store in the fridge for up to a week. You can also top with cocoa nibs, stevia sweetened whipped cream, or chopped nuts.