Category: Advanced Plan

Mason Jar Cobblers

Core and Advanced Plan

Serves 4

Cobblers are a dessert favorite but are normally made with a lot of sugar and flour.  These mini versions are fabulous and mimic the original wonderfully.

photoAbout 3 cups of fresh berries

1/2 cup almond flour

1/2 cup erythritol (like Swerve)

1/4 tsp sea salt

Organic Butter

Put the berries into four half-pint canning jars. Combine the almond flour, sweetener, and salt. Whisk it together with a fork and pour it on the fruit, and then top with a generous pat of organic butter. Put the jars in a square baking dish. Bake it at 350 for one hour.

Let the jars cool completely then put the lid on and store in the fridge for up to a week.  You can also top with cocoa nibs, stevia sweetened whipped cream, or chopped nuts.

Enjoy

Kimberly RobertoLeave a comment

Boosted Broccoli

Core & Advanced Plan

Serves 4-6

This is a nutrient-dense dish that your body will thank you for.  It is also a great introduction to anchovies for people who say they hate anchovies.  When heated slightly, the anchovies melt away and disappear into a salty, smoky, deeply flavorful kick that can be used as a sauce or even a dressing.  Combined with broccoli, it becomes magical.  
 

broccoli1 bunch organic broccoli

1 clove garlic, crushed
3-4 anchovy fillets (be sure they are packed in olive oil)
pinch of crushed red pepper, optional
olive oil
1/2 lemon
sea salt to taste
 
Cut broccoli into florets and steam to desired tenderness.  Pour olive oil in a pan and turn heat to low/med (do not let the olive oil smoke!).  Add the garlic, anchovies, and red pepper flakes.  Heat gently until anchovies are melted away.  Add the steamed broccoli to the pan along with the juice of the 1/2 lemon and sea salt.  

Kimberly RobertoLeave a comment

Blackened Seasoning

Core & Advanced Plan

Blackened seasoned meats and fish are popular and add a burst of spicy flavor to your meal.  Unfortunately, many popular “blackened spice” seasoning mixes contain less than desirable ingredients like monosodium glutamate and other additives, fillers, and preservatives.  This recipe is so simple, there is no need to pay the extra money for a pre-mixed version.

blackened seasoning

1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon sea salt (more to taste if desired)
1 teaspoon cayenne pepper

Combine all ingredients in a container with a lid and store in a cool, dry place. Great for chicken, fish, beef, and even hearty vegetables like cauliflower.

 

Kimberly RobertoLeave a comment

Coconut Oil – Olive Oil Mayonnaise

Core & Advanced Plan

Mayonnaise is a favorite condiment but store bought versions are loaded with dangerous ingredients like vegetable oil, soybean oil, preservatives, and chemicals.  This is a breeze to make and can be altered to your specific tastes.  It can be used to mix in with eggs to make omelet muffins, spread on deli meat and rolled up, used for chicken or egg salad, mixed into mashed cauliflower, as a base for salad dressing, or used in sauces or soups.

photo4 organic egg yolks at room temperature
1 tablespoon fresh lemon juice or apple cider vinegar
1 teaspoon dijon mustard (more if desired)
⅔ cup olive oil
⅔ cup coconut oil (liquified)
Sea salt and olive oil to taste

Put egg yolks into blender and blend until smooth.  Add lemon juice or vinegar, mustard and salt/pepper and blend until well mixed.

This is where you need to be patient…keeping the blender on low speed, SLOWLY add oil, using the olive oil first. Start with a just drop at a time until your start to see it emulsify and then keep adding slowly until all oil is incorporated.  Do the same with the coconut oil.

Transfer to a jar or container and store in fridge up to 1 week.  It will thicken even more once refrigerated.

I like my mayo with more mustard which is why it looks very yellow.  You can use as much or as little as you wish.

Kimberly RobertoLeave a comment

Strawberry Cream Cheese Danish

Advanced & Core Plan

A co-worker challenged me to come up with a danish recipe. These came out great on the first try! Give them a try. There are probably dozens of different ways these can be prepared (using different berries, adding cheese to the batter, using chocolate, etc.) If you alter the recipe and get a winning combo, post them here.

photo 11/2 cup coconut flour
2 cups almond flour
1/4 teaspoon sea salt
1/4 cup melted butter
2-3 tablespoons erythritol (or stevia to taste)
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
2 organic eggs
juice of 1/2 lemon
1/2 teaspoon apple cider vinegar
1/2 cup plain yogurt or kefir

 

Cheese Filling:

Softened organic cream cheese with vanilla and stevia (to taste). I used a block of organic cream cheese with 4 droppers of liquid stevia and a teaspoon of vanilla.

Strawberry Filling:

Take a bag frozen strawberries and put them in a saucepan.  Heat until strawberries are softened and start to thicken (the natural pectin in the berries will do this).  Mash with a potato masher for chunkier strawberry filling or transfer to a blender and blend.

Preheat oven to 350 degrees.

photo 3Mix all dry ingredients in a large bowl.  Mix all wet ingredients in a separate bowl.  Add the wet to the dry and mix well.

Roll and flatten into a 2 inch oval and place on parchment lined baking sheets.  Add a dollop of cream cheese and top with a small spoonful of strawberries.  Fold up the edges.

Bake for 20-30 minutes.

 

(Note:  Baking is not my favorite thing to do so rolling the dough out didn’t happen but if you make the dough and chill it, you should be able to roll it out and make the danishes look more attractive.)

 

Kimberly RobertoLeave a comment

Chocolate Chip Meringues

Core & Advanced Plan

Magically makes about 3 dozen cookies

These meringues are so delicate and delicious, it is hard to believe they are so simple to make.  Kids and adults will fall in love with these.  It will be hard to stick to the moderation rule with these but save them for a special “once and a while” treat.

photo 33 large organic egg whites
1/4 teaspoon cream of tartar
1/2 – 2/3 cup granulated erythritol (I used Swerve)
1/2 teaspoon vanilla (check ingredients)
1 cup stevia sweetened chocolate chips (I used Lily’s brand)

Optional – 1-2 drops peppermint essential oil

 

 

 

 

photo 2Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.

In a large bowl, beat egg whites with a hand beater or in a mixer until foamy. Add the cream of tartar and beat until fluffy.  This will take a while, be patient!  Add the sweetener gradually, a couple of tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla. Continue beating while adding remaining sugar in a couple of tablespoons at a time until and it is all dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips. Using two teaspoons, scoop the meringue and push it off with the other spoon onto the lined baking sheets, leaving about an inch between cookies. Place baking sheets in the preheated oven and immediately turn the oven off. Leave the cookies (no opening the oven door) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

 

Interesting Fact:

“Cream of tartar or potassium bitartrate crystallizes out of solution when grapes are fermented during winemaking. Crystals of cream of tartar may precipitate out of grape juice after it has been chilled or left to stand or the crystals may be found on the corks of wine bottles where the wine has been stored under cool conditions. The crude crystals, called beeswing, may be collected by filtering the grape juice or wine through cheesecloth.”  http://chemistry.about.com/od/foodcookingchemistry/a/Cream-Of-Tartar.htm

Kimberly RobertoLeave a comment