Author: Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

Taco Pie/ Dorito Bread

This recipe was inspired by a recipe I used to make way back in my college years that was delicious but totally unhealthy.  It used refrigerated biscuits as the crust and ground beef with packaged taco seasoning and cheese.  This updated, healthy version was inspired by my co-author’s mom, Lin Hardick who invented an amazing “Dorito” Bread.  I thought it would be great to turn that into the crust for this updated taco pie.  It turned out amazing.  I will warn that it is very spicy.  If you don’t like it quite so spicy, you can tone it down by using regular chili powder instead of the chipolte pepper powder.

“Dorito” Bread/Taco Pie Crust

Get the recipe here from Lin’s Blog:  http://goodfood-lin.blogspot.com/2011/02/dorito-bread.html

Instead of making it into bread, simply press it into a pie plate as evenly as possible and bake until slightly browned (about 10-15 minutes).  Set it aside and make the taco pie filling.

Filling

photo1 lb grass fed ground beef
2 tablespoons chili powder
1/2 – 1 teaspoon sea salt
2 teaspoons cumin
1/2 teaspoon onion powder or 1/4 grated yellow onion
1/2 teaspoon garlic powder
2 teaspoons oregano
1/2 teaspoon cayenne pepper, optional
1/2 cup filtered water
3 tablespoons salsa, optional

Brown ground beef then and add spice mixture, water and salsa if desired.  Cook for about 5 more minutes.  Pour into the prepared “Dorito” crust.   Top with shredded raw, organic cheddar cheese and bake at 350 for about 15 minutes.

Optional Toppings:
Salsa
Avocado
Organic Sour Cream
Black Olives
Cilantro
Shredded Lettuce

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Old Fashioned BBQ Chicken with Garlic Tomato Zucchini Noodles and Bok Choy

Advanced & Core Plan

Serves 4

photoThis chicken recipe is not your ‘regular’ BBQ chicken because it does not have the typical tomato/chili based barbecue sauce most associated with BBQ (which is high in sugar).  This is a great recipe my Great Uncle Roy used to make on the grill.  Marinating the chicken makes it juicy and tender and cooking it on indirect heat helps cut down on the harmful carcinogens that can occur with high temperature cooking.

 
Old Fashioned BBQ Chicken
4 organic bone in, skin on chicken breasts
1/2 cup apple cider vinegar
1/2 cup olive oil
2 teaspoons poultry seasoning

Place the chicken breasts in a deep dish or bowl.  Mix with marinade ingredients and combine thoroughly.  Marinate at least 30 minutes and up to overnight.  Place on a hot grill but not on direct flame.  Close lid of grill and turn periodically until done (about 25 minutes).  Baste with remaining marinade if desired.

Garlic Tomato Zucchini Noodles

2 large organic zucchini
1-2 garlic cloves
pinch of red pepper flakes (more to taste if you like it spicy)
1/4 teaspoon sea salt
1 tomato, chopped

Using a spiral slicer or mandolin, slice zucchini into strands or ribbons.  Heat about 2 tablespoons of olive oil over low heat (do not heat too much), add garlic and cook for a few minutes until the garlic is fragrant.  Add zucchini and tomatoes and cook until just heated.  Do not overcook.

Bok Choy

Simply sautee chopped boo chou in coconut oil.  Add sea salt and a dash of liquid amines or tamari.  Add crushed red pepper flakes if desired.

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Gazpacho

Advanced Plan & Core Plan

Serves 4-6

gazpacho4 chopped plum tomatoes
2 cups tomato juice
1 cup cucumber, peeled, seeded and chopped
1 chopped organic red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, pressed or minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
1/2 teaspoon ground cumin
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
For garnish: chopped avocado, chopped cucumber, and/or fresh basil leaves, chiffonade

Place the tomatoes, tomato juice into a large bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, balsamic vinegar,  cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender or food processor and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with any of the garnishes if desired.

NOTE:  This is also great served as an appetizer in small glasses or bowls.

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Chai Spiced Smoothie

Advanced & Core Plan

Serves 1

This is great in the morning or as a dessert.
photo1/2 can coconut milk (be sure to get BPA free cans like Native Forest)
1/2 cup ice
1 scoop Vanilla Perfect Protein or Perfect Plant Protein
pinch cinnamon
pinch ground cardamom
2-3 cloves
pinch ginger

Put everything in a heavy duty blender like a Vita-Mix and blend. You can adjust the spices to your liking.

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Pesto – 4 Ways

Advanced Plan & Core Plan

Servings vary depending on use.
pestoPesto is very versatile and can be used to top eggs, whole grain pasta, quinoa or brown rice, chicken, fish, beef, burgers, sandwiches, soups, salad dressings, etc.  Feel free to get creative with the ingredients and make your own version of pesto.

Pesto can also be frozen into individual servings by using a bpa free ice cube tray.
Basil Pesto
4 cups packed fresh basil leaves, washed well
1/2 cup pine nuts, toasted until golden and cooled (watch closely and stir a few times) or walnuts
1/2 cup freshly grated Parmesan cheese
2 large garlic cloves, minced or pressed
1/4 cup plus 3 tablespoons extra-virgin olive oil
sea salt and black pepper to taste
optional, 1/2 teaspoon chili powder

For spicy basil pesto add 1/2 tsp crushed red pepper

Place the basil in a food processor. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Parmesan cheese, garlic, chili powder(if using), and remaining oil. Continue to blend until smooth.

Arugula Pesto

1 cups arugula (packed)
1/2 cup raw almonds or walnuts
1 tablespoon lemon juice
1 tablespoon lemon zest
2-3 tablespoons olive oil
sea salt and black pepper to taste

Place arugula almonds, lemon juice, lemon zest and 1 tablespoon of the oil and pulse until blended into a paste.  Add the rest of the oil along with the salt and pepper.

Roasted Red Pepper Pesto or Sun-Dried Tomato Pesto

3 tablespoons pine nuts, roasted
2 cups sliced roasted red peppers or 12 sun dried tomatoes, chopped
1/2 cup packed fresh basil leaves
2 cloves garlic
2 tablespoons grated Parmesan cheese
2-3 tablespoons olive oil
Salt and freshly ground black pepper to taste

Spicy Option:  1/4 – 1/2 tsp crushed red pepper

Place the pine nuts red peppers, basil, garlic, parmesan cheese and 2 tablespoons of the oil in a food processor. Process until smooth and thick, adding more oil as necessary to create a thick paste. Season to taste with salt and pepper.

Avocado Pesto

http://selling-health.blogspot.com/2013/05/turkey-burgers-with-avocado-pesto.html

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