1 granny smith apple
baby spinach or kale
juice of 1 lemon plus one sliver of lemon (including peel)
Stevia to taste
Coconut water
Optional: Coconut milk or almond milk, fresh ginger, mint leaves
Put everything in a Vitamix or high powered blender and mix until completely pulverized. Put in a mason jar with a lid. Because you are keeping the whole apple and including greens, it will have a fairly heavy consistency to it. If it begins to settle, continue to shake.
This is a great go-to recipe that is very versatile and tastes great. They look and feel like traditional biscuits but this recipe blows the old flour biscuits out of the water nutritionally.
These biscuits are great served with butter, with your favorite soup, or topped with berries and stevia sweetened whipped heavy cream.
2 1/2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup melted coconut oil, organic butter, or ghee
2-3 tablespoons erythritol (like Swerve) or xylitol
2 organic eggs
Juice of 1/2 small lemon
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or use a baking stone.
In a large bowl, combine the almond flour, salt, baking soda, and sweetener. In a separate bowl mix the eggs coconut oil, and lemon juice. Stir the wet ingredients into the dry ingredients and mix until combined. Drop by 1/4 cups 2 inches apart on to the baking sheet and form into biscuit shapes with your fingers.
Bake for 15-20 minutes until just golden brown on top or a toothpick inserted into the center of a biscuit comes out clean. Serve warm.
Core Plan
Raw, Vegan
Makes about 18 mini tarts
Crust
1 3/4 cup walnuts
3 medjool dates, soaked for at least 30 minutes
Coconut oil, for greasing the pan
Pecan Filling
1 1/2 cups large medjool dates, soaked for at least 30 minutes
1/2 cup pecans plus more for garnish
In a food processor combine the ingredients for the Crust. Pulse until the mixture is broken down and sticks together when pressed. Spoon evenly into oiled (use coconut oil) mini muffin pan and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.
Place the soaked dates in a food processor. Add the pecans and about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon filling into chilled crusts and top with pecans. Place back in the freezer and allow to set up for at least 1 hour. Remove from the pan by running a knife around the edges and popping them out. Place them in mini muffin cup liners or on a dish and store in the refrigerator.
This recipe is nothing short of amazing. They taste and look just like traditional brownies but these are actually nutritious and loaded with protein due to the almond butter and whey protein. Make these to share at your next potluck or party.
Advanced & Core Plan
Makes 18-24 brownies
1 (16) ounce jar raw almond butter, smooth unroasted
2 organic eggs
1 cup erythritol or stevia to taste (liquid – start with 2 teaspoons and add from there, spoonable – start with 1/4 cup and add from there, pure stevia – start with 1/2 teaspoon and add from there)
1 tablespoon vanilla extract
1⁄2 cup cocoa powder
1/2 scoop Chocolate or Vanilla Perfect Protein
1⁄2 teaspoon sea salt
1 teaspoon baking soda
1/2 cup coconut milk
1 stevia sweetened chocolate bar (like Lydias or Coco Polo), chopped
In a large bowl, blend almond butter until smooth with an electric mixer. Blend in eggs, then sweetener and vanilla. Add in cocoa, salt and baking soda, and coconut milk, then fold in chopped chocolate bar.. Line a 9 x 13 glass baking dish with parchment paper and pour batter into dish. It will be thick so you make need to press it into shape. Bake at 325° for 35-40 minutes or until a toothpick comes out clean.
Advanced & Core Plan
Serves 6-8
Raw, Vegan
This is a great go-to recipe. It is fabulous because it is raw and contains chia seeds which are very nutritious because they are loaded with omega 3’s, antioxidants, and fiber. When mixed with liquid, they plump giving the mixture a tapioca-like consistency. This recipe is extremely versatile as well, you can literally add just about anything to it an top it with your favorite fruits, nuts, seeds, or coconut.
3/4 cup chia seeds
4 cups almond milk or coconut milk
2 vanilla beans (split down the center and seeds removed) or 2 teaspoons vanilla extract
6-8 tablespoons erythritol (like Swerve) or stevia to taste (pure stevia, about 1/2 teaspoon to start and add more if desired. Spoonable stevia – start with 2 teaspoons and add from there. Liquid stevia – start with 1 teaspoon and add from there)
Add almond milk, vanilla, and sweetener to a blender and mix well. With the blender on a very low setting, add the chia seeds and mix. If you would like to add other ingredients, do it here. Transfer to a container and stir every 5 minutes for the first 15 minutes then let sit for 30 minutes to 1 hour. Transfer to the refrigerator. When ready to serve, add toppings.
Variations/Toppings:
Berries
Nuts
Seeds
Coconut
Cinnamon
Nutmeg
Cocoa
Cocoa Nibs
Goji Berries
Apples
Maple Extract
Lemon or lemon extract
Kiwi
Etc…
This is a fabulous recipe from Lin Hardick.
http://goodfood-lin.blogspot.com/2013/06/cinnamon-ice-cream.html
EatSmart Meals 
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