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.
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.
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.
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.