- Dry Rub Fall Off the Bone Chicken Wings
- Grainless Bread
- Spinach and Sun-dried Tomato Stuffed Chicken Breasts
- Maximized Chocolate Cupcakes (Grain Free, Sugarless)
- Another week of Advanced Plan Meals
- Tofu-less Miso Soup
- Sweet Curry Kale "Pasta" Salad
- Zucchini Fries
- Sweet & Savory Pumpkin Soup
- Crock Pot Chicken Parmesan
I have been wanting a salmon chowder recipe for a while now and finally threw one together that came out very nicely. Typical chowders contain white potatoes, corn, and cream, which I normally avoid. I blended the cauliflower to give the chowder it’s creamy consistency. This is a trick that can be used for any typically cream-based soup or stew. This chowder contains good fats, vegetables, wild-caught salmon and delightful spices that make it a gourmet dish that is quick and simple. You can leave out the carrots for an Advanced Plan version.
2 tablespoons grass-fed butter
1 tablespoon coconut oil
¾ cup chopped onion
2 stalks organic celery, chopped
2 carrots, chopped
1 teaspoon garlic powder
½ head organic cauliflower
4 cups organic, free range chicken broth
1 cup filtered water
½ teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon dried dill weed (or ¼ chopped fresh dill)
1 tablespoon dijon mustard
1- 12 ounce wild caught, skinned salmon filet
Heat butter and coconut oil in a large saucepan. Add carrot, celery, and onion and cook until vegetables just begin to brown. Add broth, water, salmon, cauliflower, chives, garlic powder, and pepper. Cover and cook on simmer until salmon is just cooked through. Remove salmon to a cutting board and flake into pieces. Meanwhile, scoop out most of the cauliflower (you can leave some florets in the chowder) along with a bit of the broth. Transfer to a blender and blend until smooth. Return the mixture to the pot and add the dill, mustard. Mix well and serve.
This is a quick and easy meal that has a beautiful presentation. Kids and adults will love this dish. It is great served with sautéed bok choy w/ ginger and brown rice or cauliflower rice. You can make this advanced plan by leaving out the honey.
1 clove of garlic, minced
1 inch piece of ginger, microplaned
1 lime (zested and juiced)1 tablepsoon honey
3 tablespoons coconut aminos or liquid aminos
1 teaspoon olive oil
2 wild caught salmon fillets, cut into 1” chunks
1 tablespoon sesame seeds , optional
mini bamboo skewers
Soak mini bamboo skewers in water for 30+ minutes to prevent burning.
Prepare the marinade by combining the garlic, ginger, ½ of the zest, ½ of the juice (you can save the remaining for rice, veggies, or other use), coconut aminos, honey, and olive oil. Add the salmon chunks and carefully coat with marinade. Marinate at least 15 minutes.
Skewer the salmon onto bamboo skewers and grill on an outdoor or indoor grill pan for 8-10 minutes, turning frequently and basting with remaining marinade.
Toast sesame seeds in a dry pan, if desired and sprinkle over salmon and serve.
Recipe modified from Jamie Oliver
I am always looking for new ways to prepare my extra stores of grass-fed ground beef. I played with ingredients and flavors to come up with a great tex-mex style dish using the Advanced Plan cornbread recipe for a topping. This would be a great dish for a potluck as well. It is also very versatile since you can leave out or add any veggies you have on hand or make it a completely vegetarian dish by leaving out the beef.
Advanced & Core Plan
Serves 4-6 depending on serving size
1 tbsp chili powder
1½ tsp ground cumin
1 tsp high quality sweet paprika (preferably smoked)
½ tsp cayenne pepper, more to taste if desired
1¼ tsp sea salt
½ tsp ground coriander (optional and preferably fresh)
2 lbs grass fed ground beef
½ red onion, diced
½ organic zucchini, diced
2 cloves garlic, minced
1 organic bell pepper, diced
1 jalapeño, seeded and diced (optional)
fine-grain sea salt and freshly ground black pepper to taste
1 large tomato, seeded and diced or 1 (14-ounce) can diced tomatoes, with their juices
1 cup tomato sauce or tomato puree
2ish cups chopped kale leaves or baby spinach
1 can sliced black olives, (save a handful for topping)
1 (15-ounce) can black beans, drained and rinsed
1 teaspoon arrowroot powder + ¼ cup filtered water
Sliced green onions
Brown the grass fed ground beef with the onions, zucchini, garlic, and bell pepper. Meanwhile, mix the chili powder, cumin, paprika, salt, and coriander in a small bowl. When beef is browned and vegetables are softened, drain any excess grease from the pan. Add in jalapeño, salt/pepper, tomato and tomato sauce, kale, black olives, and black beans. Mix the arrowroot powder with filtered water and mix well then add to the pan and mix all ingredients.
Transfer the mixture to a large cast iron pan or glass baking dish. Top with Corn-less Cornbread mixture and bake for 30 minutes at 350 degrees or until cornbread is browned around the edges.
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!
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.
Advanced & Core Plan
This is a different tasting meatball that you have to try. Kofta, found frequently in South Asia and the Middle East feature ground meat with exotic spices. The flavor is unique and delightful.
4 cloves garlic, minced or pressed (or 1 tablespoon garlic paste if pressed for time)
1 teaspoon sea salt
1 pound grass-fed ground lamb
3 tablespoons grated onion
1 tablespoon ground coriander
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon dried parsley
¼ teaspoon allspice
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon black pepper
skewers (8 small or 4 large), soaked in water for 30 minutes.
Make a garlic paste by mashing the garlic with the salt in a mortar and pestle or the flat side of a knife. Mix the garlic past and all the other ingredients together until thoroughly combined. Form the mixture into 16 balls. Pick up and flatten a bit and put on the skewer (should be a flat-ish oval shape). Chill for 30 minutes to overnight for best flavor.
Heat a grill (indoor or outdoor) and grease grates with coconut oil if necessary. Cook, turning once or twice until cooked throughout. It should take 8-10 minutes.
This is a favorite recipe of mine and I make it frequently. It is nutrient dense because it includes so many healthy veggies. It is a great way to use all of the produce you have in your fridge. It is great to take along in a thermos for lunches. Watch the video here…