Author: Kimberly Roberto

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

Crockpot Grass-fed Steak Fajitas

Fajitas are a crowd-pleaser because everyone can customize their own.  This is a great on-the-go recipe because it literally takes just minutes to prepare (and minutes to devour as well).  Cooking grass fed beef this way is ideal because it makes the meat nice and tender.  You will be hard pressed to find grass-fed fajitas at any restaurant!

1 ½ lbs grass fed flank steak (look for a local farm or order from US Wellness Meats
1 ½ teaspoons chili powder
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons tamari or liquid aminos
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
4  bell peppers (red, green, or yellow)
1 large onion

Serve with any of the following: sprouted grain tortillas (core plan only),  grated raw cheese, sliced avocado, cilantro, lime slices, salsa, organic sour cream, black beans, etc.

Mix together the dry spices including the chili powder, cumin, coriander, salt and pepper.  Rub the spice mixture all over the flank steak and place it in the bottom of the crock pot. Sprinkle the tamari or liquid aminos on top.

Top the flank steak with the diced jalapeno and minced garlic. Slice the bell peppers and onion and put them in on top.
Turn the slow cooker onto HIGH and cook for 5 – 6 hours (meat should be very tender).  Take the meat out and either slice with a very sharp knife or shred the meat using two forks.  Transfer to a serving dish.

Use a slotted spoon to get the peppers/onions out and place on the serving dish with the meat.  Add the topping you want and voila…restaurant style fajitas at home!

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Blasted Cauliflower

Serves 4

Advanced & Core Plan

I modified this recipe from the “Once Again” company that makes cashew butter.  It was worth a try and definitely passed the test.  I like this on it’s own or added to a creamy soup.

1 head cauliflower, cut into florets
1/2 cup cashew or macadamia nut butter
2 tablespoons olive oil
2 tablespoons curry powder
1/4 teaspoon sea salt

Whisk together the nut butter, curry powder, olive oil and salt.  Add florets and mix to coat.  Spread out on a baking sheet or cooking stone and put under the broiler (4-5 inches from the heat).  Cook for 8-10 minutes until tender and golden brown.

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Green Coconut Curry Soup

Serves 4

Advanced & Core Plan

This creamy soup is power packed with nutrition, especially with the kale.  The prep is super simple – just add everything in the blender and blend it up and then heat it up.  Easy!  Add any garnish you like – anything goes!

2 cans (look for BPA free) chickpeas, drained and rinsed
2 cups organic chicken or vegetable broth
4-5 large kale leaves, stems removed and torn
2 cloves garlic
1 1/2 cups full fat coconut milk
1 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
dash stevia

Put all ingredients into a high speed blender and blend until smooth and creamy.  Transfer to a non-toxic pot and heat on medium.  Bring to a simmer and cook for 10-15 minutes. Garnish with fresh kale, chopped nuts, cilantro, parsley, organic sour cream or amasai, etc.

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Gingerbread

This is an amazing recipe that is great for the holidays or to give as a gift. As with all the Maximized Living Recipes, it is grainless and sugarless. Not only that, it contains flax which is a great source of Omega 3’s. This recipe is from my friend Lin Hardick who just happens to be my co-author B.J. Hardick’s mom.

Ingredients:
1 ¼ cup flax seed meal
1/4 to 1/3 cup unsweetened shredded coconut
2 teaspoons aluminum free baking powder
2 teaspoons ground ginger
1/2 teaspoon ground cloves (substitute allspice)
1 ½ – 2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Stevia equivalent to approximately 2/3 cup sugar
4 large organic, free range, antibiotic‐free, eggs, beaten
1/8 cup olive oil (1/8 cup = 2 Tablespoons)
1/2 cup water (substitute unsweetened Vanilla flavored Almond Milk)
1 tablespoon pure vanilla (no sugar – check the ingredients)
1/4 to 1/2 cup chopped pecans or whole pecan halves (optional)
Preparation:
Preheat oven to 350 F. Line a cake pan with parchment paper on the bottom and sides, or use an 8×8 inch silicone baking pan.
1) Mix the dry ingredients together.
2) Mix the wet ingredients.
3) Add the wet to the dry and combine thoroughly.
4) Let batter stand 10 minutes.
5) Pour batter into the pan.
6) Sprinkle with pecans (optional) and bake for approximately 18 to 22 minutes, or until a toothpick inserted in the center of the cake comes out clean.

http://goodfood-lin.blogspot.com/2010/03/gingerbread-fake-i-mean-cake.html

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Extremely Creamy Cheese Sauce 3 Ways – Macaroni & Cheese

Advanced & Core Plan

This is an unbelievably decadent recipe that is also very versatile.  You simply won’t believe how good it is over untraditional “noodles”.  You won’t even miss the old pasta that puts you in carb overload.  It is also a great accent to vegetables which is perfect for wow-ing guests at your house.  When people tell you they can’t go grainless – just have them try option 3!

1/4 cup organic butter
3 tablespoons organic cream cheese
1/4 cup organic chicken broth
1 cup organic cheddar cheese, shredded
Sea salt and pepper (to taste)
Additional shredded cheese (for topping)

In a saucepan, melt butter over medium heat. Stir in cream cheese and broth and stir until completely combined and smooth. Reduce heat slightly and add cheese, stirring until melted. Add salt and pepper to taste. Remove from heat and do one of the following:

Option 1:  Alfredo “Pasta” – pour over whole wheat linguini (core plan only) or spiral sliced zucchini (advanced plan).  If you don’t have a spiral slicer just slice zucchini lengthwise into thin strips, stack a few of them and cut into ribbons then top with cheese sauce.

Option 2:  Cheesy Veggies – pour over steamed vegetables like broccoli, cauliflower, Brussels sprouts, kale, spinach, etc.  You can also combine veggies and cheese, put into a casserole dish, top with additional shredded cheese and bake until cheese is bubbly.  This is the ultimate kid-pleaser!

Wait for it……

“Mac” and Cheese pictured here with grass fed beef pot roast.

Option 3:  GOTTA TRY IT TO BELIEVE IT “Mac” and Cheese – Instead of traditional macaroni noodles, simply, cut 2 jars of hearts of palm into discs (or moon shapes by cutting the cylinder in half lengthways then into slices) and boil in filtered water for 5-7 minutes.  Drain well and add cheese sauce.  Put into a baking dish and top with additional cheese and bake at 350 degrees until bubbly.

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Pumpkin Spice Cake Pop

by: Dr. Melissa Sell

Makes about 24 Pops

This is a recipe that takes a little bit of extra work but it is a great way to impress your family and friends and especially your kids.  Unhealthy versions of these cake pops are everywhere these days so this is a great way to have a treat without all the unhealthy effects.    Dr. Melissa masterminded this lovely creation.  You can play with the flavors as well.  Raspberry, vanilla, dark chocolate, etc.  Have fun with this one!

Cake
1/2 cup coconut flour
2 tablespoons psyllium husk powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda
6 eggs
1 tablespoon cinnamon
1/2 cup xylitol or Swerve (pulverized)
1 teaspoon stevia
1 tablespoon vanilla extract
1/2 cup organic butter or coconut oil (melted)
4 tablespoons organic pumpkin puree
1 teaspoon nutmeg

Frosting
1/2 bar organic cream cheese
1/4 cup xylitol or Swerve (pulverized)
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon organic butter (softened)
stevia (to taste)

Chocolate Coating
6 tablespoons organic butter or coconut oil
1/4 cup xylitol or Swerve (pulverized)
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
stevia to taste

Thoroughly combine cake ingredients and bake 12 cupcakes at 350 degrees for 22 minutes.  While cupcakes are cooking, make frosting.  Allow cupcakes to cool and place in a large mixing bowl.  Crumble cupcakes and combine with frosting 1 tablespoon at a time until cake sticks together (not too dry, not too sticky).  Form cake/frosting mixture into small balls (about 3-4 tablespoons).  Place on parchment and cool in the refrigerator for 1-2 hours.  Melt chocolate coating over low and allow to cool down to room temperature.  Remove cake balls from the refrigerator and dip one end of a lollipop stick into chocolate mix and insert into cake ball 3/4 of the way (this is to make sure it sticks).  Spoon chocolate until cake pop is covered then insert stick into craft foam to keep upright and place in the refrigerator to cool.  Enjoy!

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