Category: Advanced Plan

Braised Fennel

Serves 4

Core & Advanced Plan

This is a vegetable that is often overlooked at the grocery store.  It is in the celery family but is much more flavorful and aromatic.  When sautéed or braised, it tastes delicate and delicious.

photo

1 head fennel

2 tablespoons grass fed butter

1 clove garlic, minced or pressed

salt and pepper to taste

Cut fennel in half longways and slice into crescents about 1/4 inch thick.  You can save the small green tops to garnish if desired.  Heat butter in skillet but do not brown.  Add fennel, garlic, salt and pepper.  Sautee until softened.  Serve immediately.

Kimberly RobertoLeave a comment

Hot Chicken Salad

Serves 4

Advanced & Core Plan

photo4 organic chicken breasts, cooked and chopped or shredded OR 2 large cans of organic chicken (can be found at Costco)

1 cup homemade mayonnaise or plain greek yogurt

juice of 1/2 lemon

1/2 cup (or more if desired) sliced almonds, chopped pecans, or chopped walnuts

2 stalks organic celery, chopped

1/2 onion, chopped

4-5 hearts of palm, chopped or artichokes, chopped

Optional:  curry seasoning

topping:  chopped nuts/seeds of any assortment or gomosaio

Mix everything together and put into a 8×8 baking dish.  Top with chopped nuts/seeds and bake at 350 degrees for about 20 minutes or until hot throughout.

Great served with zucchini fries

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Zucchini Fries

Serves 4

Advanced & Core Plan

photo1 large or 2 small organic zucchini

1 1/2 cup almond flour

3-4 tbsp blackened cajun spice (check ingredients), optional.  You could also use any other combination of spices you would like

1 teaspoon sea salt

1 organic egg

Preheat oven to 425 degrees.

Beat egg in a small bowl.  Combine almond flour, spices, and salt in another bowl.  Cut zucchini into french fry sized rectangles.

Dip a small handful of zucchini fries in the egg and dredge in the almond flour mixture.  Be sure they are well coated and place on a baking stone or parchment lined baking sheet.

Cook for 20-30 minutes or until brown and crispy.  Serve immediately.

Great served with Hot Chicken Salad

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Omelet Muffins

Advanced & Core Plan

This is a great go-to recipe.  You can make them ahead and freeze them or pack them in lunchboxes.  This is a perfect recipe for breakfast, lunch, or dinner.  They can be eaten hot or room temperature.
Makes 6 muffins

omelet muffin6 organic eggs
1/2 cup cooked meat (cooked turkey bacon, cooked turkey or chicken sausage, smoked salmon)
1/2 drained chunky salsa (check ingredients) or chopped veggies – use anything you like
1/4 teaspoon sea salt
1/8 teaspoon black pepper
2-3 tablespoons plain yogurt, homemade mayonnaise, or organic heavy cream
1/4 cup shredded raw cheese, if desired

Preheat oven to 350 degrees.  Grease muffin tins with coconut oil or use silicone muffin liners.

Whisk the eggs and stir in the rest of the ingredients.  Spoon into muffin cups and bake for 18-20 minutes or until a knife comes out clean.

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Turkey Pickle Roll Ups

Advanced & Core Plan

Makes: as many as you want

This is a super-easy, tasty recipe that is great for packing in lunchboxes or for a quick and simple appetizer.

turkey_pickle_rollups• Slices of deli turkey, preferably organic (watch for sugar, MSG, and other additives)
• Dill Pickle Spears, or Small Baby Dills
• Organic Cream Cheese

Lay out turkey (if it is too thin or you want extra turkey, use two slices), spread with softened cream cheese, and lay a pickle on one end.  Roll up and eat as is or slice into rounds.

Kimberly RobertoLeave a comment

Extra Sloppy Joes

This is a great alternative to something like the canned Sloppy Joe sauces.  This is super quick and tasty.  Always keep some grass fed ground beef in the freezer to throw together a recipe like this.

Serves 4-6

Advanced Plan

photo2 lbs grass fed ground beef
1 small organic green bell pepper
1 small onion
12 ounces (1 can) organic crushed tomatoes
2 tablespoons worchestershire sauce (check ingredients!)
1/2 tsp black pepper
1 1/2 teaspoons sea salt (or to taste)

Brown ground beef.  Chop the peppers and onions very fine or do a wet chop in the VitaMix.  Drain the beef and add the veggies and cook until veggies are softened.  Add tomatoes and spices and cook until done.

Serve over lettuce leaves, with Grain Free Rolls, or in a sprouted grain wrap (Core Plan)

Kimberly RobertoLeave a comment