Kimberly Roberto

Berry Smoothie

This is the basic smoothie recipe that we recommend.

1/2 can coconut milk (Native Forest brand preferred to ensure no BPA cans)

1-2 handfuls organic frozen berries (strawberries, blueberries, raspberries, blackberries, or a mixture of any)

Enough filtered water to cover the berry/coconut mixture. (add more if needed for it to blend)

1 – 1 1/2 scoop Maximized Living Perfect Protein

Put all ingredients except protein into a high powered blender (like a Vitamix). When the mixture is smooth, add the protein powder, mix for a few seconds and serve.

January 29, 2012January 30, 2012

Kimberly RobertoLeave a comment

Here is a simply beautiful, elegant, easy to do dessert. Make these for your sweetheart or to impress your friends.
-1 lb large organic strawberries
-8 oz. organic cream cheese, softened
-1/2 tsp – 1 tsp spoonable stevia (this is to taste so sweeten it to your liking)
-1 tsp vanilla extract
-lightly toasted almond flour (watch it very carefully, it will brown quickly!)
1. Rinse strawberries and cut off the very tip of the strawberry so that it will stand up. Remove the green top and scrape out a hole with a paring knife. . Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, stevia, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off or simply spoon it in with a small spoon. Fill the remaining strawberries with cheesecake mixture. Dip the filled strawberries in the toasted almond flour. Refrigerate until serving.

January 24, 2012

Kimberly Roberto3 Comments

Coconut Soup

Advanced & Core Plan Approved:

Serves: 4

This is a terrific restaurant style soup. It’s flavors excite the palate and matches well with any kind of stir fry.

TIP: Buy several lemongrass stalks and kaffir lime leaves, cut them and freeze them. They will last up to a year in the freezer and can be popped into the soup from frozen.

2 (13.5 ounce) cans canned coconut milk (BPA free cans)
2 cups filtered water
1 (1 inch) piece lemon grass stalk
10 kaffir lime leaves
1/2 pound shiitake mushrooms, sliced
1/4 cup fresh squeezed lime juice
3 tablespoons fish sauce (check ingredients)
1 teaspoon curry powder
1 tablespoon green onion and/or parsley, thinly sliced
1 teaspoon dried red pepper flakes
cooked chicken, chopped (optional)

Directions

Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, red pepper flakes, chicken (if desired), and curry powder. (You can add more curry powder if desired)
To serve, ladle into a bowl and garnish with green onion and parsley

January 24, 2012

Kimberly RobertoLeave a comment

Wilted Escarole with Beans

This hearty soup is loaded with nutritious greens. It is perfect for taking the leftovers for lunch the next day.

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Sea Salt
4 cups organic chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
1 (1-ounce) piece Parmesan

Optional: grate more parmesan cheese and place on piles on a parchment lined baking sheet. Bake at 350 degrees until browned and holds it shape. Serve with the soup. NOTE: the parmesan crisps will melt when put in hot soup so you may want to serve them on the side.

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

January 14, 2012

Kimberly RobertoLeave a comment

Egg Foo Yung

Advanced Plan

Serves: 4

Egg Foo Yung is a versatile dish that is perfect for a quick meal or when you didn’t make plans for dinner. It is nutritious and makes a lovely presentation.

8 eggs, beaten

Traditional add ins:
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup diced fresh mushrooms
1/3 cup chopped cooked organic chicken breast
1/3 cup cooked and crumbled grass fed ground beef
1 teaspoon sea salt
1/4 teaspoon ground black pepper

Other substitutions:
juilienned zucchini
red cabbage
grated onion

FOO YUNG SAUCE

1 1/2 cups organic chicken broth
2 tablespoons organic tamari or liquid aminos
6 tablespoons cold water
1 1/2 tablespoons arrowroot powder

Directions

Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, salt and pepper. Mix together. Heat coconut or grapseed oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.

To Make Sauce:

Heat the chicken broth in a small saucepan; add tamari and blend well over medium heat. Add cold water and arrowroot powder and stir until thick and smooth. Serve with Egg Foo Yung.

In photograph: zucchini, red cabbage, green onion and chopped chicken

January 14, 2012

Kimberly RobertoLeave a comment

Oven Roasted Chicken with Red Pepper Sauce

This is one of those “go-to” meals that is easy to do, uses common ingredients, is great for lunch the next day, and is appealing to everyone. When buying red bell peppers, buy a few extra. When you get them home, seed and slice the ones you have left, wrap them in parchment paper, put in a freezer bag and save for later. You can use the frozen peppers in this sauce, to add to stir frys, soups, hummus, etc.

Serves: 4

Advanced & Core Plan

2 organic red bell peppers

3-4 cloves garlic, pressed

1/2 teaspoon dried oregano

1 tbsp smoked paprika

Zest + Juice of 2 limes

1/3 cup extra virgin olive oil

1/2 tsp dried cumin

1 teaspoon sea salt

6 Chicken breasts or chicken parts (bone-in, skin removed if desired)

1 cup organic chicken stock

Cilantro, for garnish

Process all ingredients (except chicken and cilantro) in a food processor until smooth. Pour over chicken and marinate for 4hrs to overnight.

Heat skillet to med-high heat and add 1-2 tablespoons coconut or grapeseed oil. Brown chicken for about 10 minutes. Transfer chicken to a baking dish. Add remaining marinade and 1 cup chicken stock. Bake at 350 degrees for another 25-30 minutes or until chicken is no longer pink in the middle.

Garnish with cilantro if desired