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.
I am so excited to share my very first recipe e-book just in time for Christmas!
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
Cheesecake Stuffed Strawberries
Chocolate Cranberry Biscotti
Holiday Egg Nog
Chai Spiced Smoothie
Mason Jar Cobblers
Decadent Chocolate Cake with Festive Chocolate Frosting
Protein Packed Brownies
Chocolate Chip Cookies
Matcha Pistachio Truffles
Raw Pecan Tarts
Chia Seed Pudding
Pumpkin Spice Muffins
Peppermint Chocolat Chip Meringues
Cranberry Orange Scones
Bonus: Christmas Dinner Menu
Bonus: Holiday Tips for Staying Healthy
Be blessed this Christmas Season!
Advanced & Core Plan Options
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.
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.
This is a great frozen treat made from organic butter and cream cheese They are a great alternative to ice cream.
•1/2 cup organic strawberries (preferably fresh)
•8 oz (1 brick) organic cream cheese, softened
•1/4 cup organic butter, softened and cut into chunks
•2 tablespoons erythritol OR 10 drops liquid stevia
•1 tablespoon vanilla extract
The butter and cream cheese should come to room temperature (do not let it melt, they need to be firm). Cut the leaves off of the strawberries and put in a blender with the erythritol and vanilla and mix until smooth. Add the strawberry mixture to the cream cheese and butter and mix with a hand mixer or in a food processor. Spoon into a silicone muffin tray or candy molds. Freeze for 1-2 hours then pop out and store in the freezer.
Note: this recipe was adapted from the original on http://www.ketodietapp.com
This is a great, sweet treat to have on hand. It is loaded with good fats so it needs to be refrigerated. Add peppermint essential oil for a chocolate mint version.
•1 cup raw cacao powder (or cocoa powder)
•½ cup coconut oil, softened
•½ cup coconut butter, softened
•½ cup almond butter or cashew nut butter
•¾ cup erythritol or pure stevia to taste
•1 tablespoon vanilla extract
•¼ teaspoon sea salt
optional: 2-3 drops peppermint essential oil
Mix all ingredients with a hand mixer until blended well. Put into a parchment lined glass dish and freeze for 1-2 hours until firm. Cut into squares and enjoy.
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.