Category: Advanced Plan

Veggie Packed Pistachio Cream Soup

This soup is not only loaded with healthy vegetables, it is filling and satisfying. The addition of the pistachio nut “cream” and grass fed butter add good fats, vitamins and minerals. Swap out vegetables and spice it up to your liking. Topped with a drizzle of olive oil and rosemary and pistachio garnish makes this a delight to behold. This is also great to throw in a thermos for an on-the-go lunch. (For additional protein, throw in some pre cooked rotisserie chicken)

Core & Advanced Plan

Serves 4-6

1/2 cup raw pistachios (soaked in 1 cup boiling water)

3 tablespoons coconut oil or avocado oil

1 large leek, sliced

2 organic celery stalks, sliced

1 head fennel

3 cloves garlic, chopped

4 cups organic broccoli

6 asparagus spears, cut in chunks

1 cup organic arugula

3 cups bone broth or vegetable broth for vegetarian version

2 tablespoons grass fed butter

1/2 teaspoon red chili flakes

1-2 teaspoons sea salt (or to taste)

1/4 teaspoon black pepper

1/2 teaspoon dried rosemary or garnish with fresh rosemary

1/8 teaspoon freshly grated nutmeg (you can leave this out but it gives it an amazingly distinct flavor addition)

Add the avocado oil to a dutch oven. Add the leek, celery, fennel and garlic and sautee until softened. Add the broccoli and asparagus and a splash of the bone broth and put a lid on to steam the added vegetables until soft.

Add the rest of the bone broth, butter and spices and cook until well combined.

Blend the soaked pistachios with 1 cup filtered water and add to the vegetables.

Either add in batches to a blender and blend until smooth and add back to a pot OR use an immersion blender to blend everything into a creamy soup. Top with pistachios, fresh rosemary, arugula, and a drizzle of olive oil if desired.

Kimberly RobertoLeave a comment

Authentic Oaxacan Mole

This is a traditional Mexican dish that is layered and layered with flavors. It has more ingredients and steps than the typical recipe but it is so worth it. Set aside some time on a Sunday to make this amazing delicacy. Your tastebuds will thank you!

Advanced & Core Plan

Keto

Serves 4-6

Pictured below is free range chicken breasts and thighs cooked on a smoker and chopped before adding to the sauce, accompanied by riced cauliflower.

Ingredients

  • stemmed and seeded chiles (3 chipotle chiles, 2 ancho chiles, 2 guajillo chiles). (I used dried)
  • 2 cup of organic, free range chicken broth
  • 2 sprouted corn tortillas (cut into strips)
  • 2 tomatoes, halved
  • 5 tomatillos, halved
  • 1 onion, halved and sliced
  • 1/2 head of garlic
  • 1/3 cup of organic peanuts, chopped
  • 1/4 cup of organic raisins
  • 1 tbsp of grass fed beef tallow or coconut oil
  • 5 cloves
  • 3 cinnamon sticks
  • 1 tsp of sea salt
  • 2 tbsp cumin seeds
  • 5oz of chopped dark chocolate
  • 1 cup of organic, free range chicken broth
  • 6 allspice berries
  • 2-3 pounds free range chicken breasts and thighs, cooked

Instructions:

Step 1: Toast The Chiles

Heat a pan to a medium heat. Add the ancho, chipotle and guajillo chiles to a dry pan and cook for around 3 minutes. Once toasted, remove from heat and add to a blender. If you don’t have fresh chiles, use dried and slightly char in the pan and allow to rest with the tortillas (see below)

Step 2: Heat The Broth

Add 2 cups of broth to a pan and leave to simmer for around 5 minutes. Once warm, remove from heat and add to the blender.

Step 3: Toast Tortillas

Add the strips of tortilla to a dry pan. Heat for around 3 minutes, turning frequently and then add to the blender.

Step 4: Soften Mixture

Leave the tortillas (and dried chiles if using) in the broth in the blender for approximately 10 minutes then blend.

Step 5: Cook Tomatoes and Tomatillos

Add the tomatoes and tomatillos to a pan and cook until soft, then add to the blender.

Step 6: Toast The Remaining Ingredients

Add the tallow or coconut oil to a pan and cook on a medium heat. Now add the raisins, peanuts, berries, cinnamon, cloves, garlic, onion, and cumin . Cook for around 6-8 minutes. Dig around to remove the whole cloves, allspice berries and cinnamon stick, then add the rest of the mixture to the blender and blend until smooth.

Step 7: Thicken The Sauce

Add the blended puree to a pan over a medium heat. Add the extra cup of chicken broth, along salt and the chopped chocolate! Keep stirring until the chocolate has melted and the sauce begins to thicken. Leave to simmer for around 10-15 minutes.

recipe modified from: https://justmexicanfood.com/authentic-oaxacan-mole-recipe/

Kimberly RobertoLeave a comment

Mexican Green Beans

Green beans can be prepared many different ways. This preparation is particularly flavorful and satisfying.

Core & Advanced Plan

Serves 4

Shown here with Tomatillo Chicken

1 pound green beans, trimmed and cut

2 tablespoons avocado oil

2 organic roma tomatoes, seeded and diced

1/2 cup chopped white onion

1 clove garlic

2 cups free range chicken broth

1/4 teaspoon ground cumin

1/4 teaspoon dried oregano

Dash cayenne pepper (optional)

1 bay leaf

1 tablespoon grass fed butter

Instructions:

Heat avocado oil and sautee onions until translucent. Add garlic and cook for 1-2 minutes. Add spices and stir. Add chicken broth, tomatoes, and bay leaf. Boil to desired consistency. (I like my green beans soft so I cook them for 30 minutes to 1 hour. You may need to add more broth as it boils off.)

Remove bay leaf and serve.

Kimberly RobertoLeave a comment

Tomatillo Chicken Breasts

This very easy dish is just different enough to tantalize your taste buds. It uses simple ingredients and techniques that do not disappoint.

Core & Advanced Plan

Serves 4

Shown here with Mexican Green Beans

For Marinade:

4 Free range, organic chicken breasts, pounded to equal thickness

juice of 2 limes

1 teaspoon chili powder

2 tablespoons coconut aminos

1/2 teaspoon garlic powder

Sauce:

5 tomatillos

1/2 sweet onion, diced

2 cloves garlic, minced

1/2 cup water

1/2 cup organic muenster, mozzarella, or provolone cheese, shredded or sliced

sea salt & pepper to taste

Instructions:

Pound chicken breasts with a meat mallet to equal thickness

Combine lime juice, chili powder, coconut aminos, and garlic powder and marinate for 30 minutes to overnight.

Grill chicken breasts on an outdoor grill, indoor grill pan, or air fryer until cooked through. (These can be made ahead of time but bring to room temperature before assembling).

Put tomatillos and water in a saucepan and heat over medium heat until the tomatillos start to split. Add diced onions and garlic and cook until the onions are softened. Add all of the ingredients to a blender and blend until smooth. Add sea salt and black pepper to taste.

Arrange chicken breasts in a baking dish, top with cheese then with tomatillo sauce. Bake at 350 degrees until cheese is melted sauce is bubbly.

Kimberly RobertoLeave a comment

Lions Mane Mushroom “Crab” Cakes

I love to frequent Farmers Markets and to meet local farmers. Any time I see a table of mushrooms, I run over to see if they have Lions Mane. It is the most beautiful, most delicious mushroom and it is so good for your brain and nervous system. I normally just sautee it with a lot of grass fed butter, fresh herbs, and garlic but Space Barn Mushroom Farm turned me on to this fabulous recipe. I was shocked at how much the mushrooms resembled crab. (I do not eat pork or shellfish for health reasons but love the taste of it so this was a great substitution).

This recipe was modified from and can be found on Space Barn Mushroom Farm’s website: https://thespacebarn.com/lions-mane-crab-cakes/

Mushrooms

  • 1 lb lions mane or other Hericium mushrooms
  • ¼ teaspoon salt
  • 2 tablespoons water

Cake mix

  • ¼ cup minced scallion
  • ¼ cup minced red bell pepper
  • ½ cup panko breadcrumbs
  • ¼ cup high fat mayonnaise
  • 2 tablespoons chopped herbs like cilantro tarragon, or Italian parsley
  • 1 tablespoon worcesterchire or similar I use mushroom ketchup
  • 1 teaspoon Old Bay Seasoning optional, a mix of paprika, cayenne, and extra salt can be substituted
  • 1 large egg
  • Kosher salt to taste

Serving

  • Almond flour for dredging
  • Avocado oil for cooking the cakes
  • Fresh green salad
  • Dollop of spicy mayonnaise optional
  • Fresh cut chives optional
  • Lemon wedges

Instructions

Wilt the mushrooms and remove the water

  • Pick the lions mane mushrooms into pieces to resemble crab meat. Put the mushrooms in a pan with the water and salt, cover and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms are wilted and have given up their juice.
  • Allow the mushrooms to cool, then squeeze out as much water as you possibly can. This step is important as mushrooms, unlike crab, contain lots of water.

Mix with the crab cake mix

  • Combine the mushrooms with the cake ingredients and mix well. Taste a bit of the mixture (you can cook it if raw egg weirds you out) adjust the seasoning for salt and anything else you’re looking for, then allow the crab cake mix to rest for at least 15 minutes to allow the breadcrumbs to hydrate, which will make forming the cakes easier. In a perfect world, you’ll let it sit overnight.

Cooking

  • To cook the cakes, form 4 oz patties of the mixture (it will be delicate, don’t worry—the egg will set as they cook). For the most refined look, form the cakes using a ring mold.
  • Heat a pan with a few tablespoons of oil.
  • Heat an oven to 350F. Meanwhile, gently dredge the cakes in flour on both sides, tap off the excess, and brown gently on medium heat. When one side of the cakes are golden brown, gently flip the cakes and transfer the pan to the oven and cook until hot throughout, about 10 minutes.

Serving

  • Remove the cakes to a plate with a fresh green salad, top with a dollop of spicy mayonnaise or aioli if using, sprinkle with chives and serve with lemon wedges on the side. The cakes are also excellent served on a bun like you would a burger.

Kimberly RobertoLeave a comment

The Easiest Beef and Broccoli

Beef and broccoli is a favorite but it is hard to get the beef (especially grass fed beef) tender enough. I use grass fed ground beef to make the process simple, healthy and tasty.

1 lb grass fed ground beef

1/3 -2/3 cup liquid aminos or Tamara (this is up to your taste)

2-3 cloves minced or pressed garlic

1/2 inch fresh garlic, grated

1/2 teaspoon sesame oil

1 teaspoon rice vinegar

1 head organic broccoli, florets chopped

Kimberly RobertoLeave a comment