Category: Advanced Plan

Southern Style Biscuits

This is a great go-to recipe that is very versatile and tastes great.  They look and feel like traditional biscuits but this recipe blows the old flour biscuits out of the water nutritionally.

These biscuits are great served with butter, with your favorite soup, or topped with berries and stevia sweetened whipped heavy cream.

photo2 1/2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup melted coconut oil, organic butter, or ghee
2-3 tablespoons erythritol (like Swerve) or xylitol
2 organic eggs
Juice of 1/2 small lemon

Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper or use a baking stone.

In a large bowl, combine the almond flour, salt, baking soda, and sweetener.  In a separate bowl mix the eggs coconut oil, and lemon juice.  Stir the wet ingredients into the dry ingredients and mix until combined.  Drop by 1/4 cups 2 inches apart on to the baking sheet and form into biscuit shapes with your fingers.

Bake for 15-20 minutes until just golden brown on top or a toothpick inserted into the center of a biscuit comes out clean.  Serve warm.

Kimberly Roberto3 Comments

Protein Packed Brownies

This recipe is nothing short of amazing.  They taste and look just like traditional brownies but these are actually nutritious and loaded with protein due to the almond butter and whey protein.  Make these to share at your next potluck or party.

Advanced & Core Plan

Makes 18-24 brownies

80761aa429c311e3b83422000ab5a88f_51 (16) ounce jar raw almond butter, smooth unroasted
2 organic eggs
1 cup erythritol or stevia to taste (liquid – start with 2 teaspoons and add from there, spoonable – start with 1/4 cup and add from there, pure stevia – start with 1/2 teaspoon and add from there)
1 tablespoon vanilla extract
1⁄2 cup cocoa powder
1/2 scoop Chocolate or Vanilla Perfect Protein
1⁄2 teaspoon sea salt
1 teaspoon baking soda
1/2 cup coconut milk
1 stevia sweetened chocolate bar (like Lydias or Coco Polo), chopped

In a large bowl, blend almond butter until smooth with an electric mixer.  Blend in eggs, then sweetener and vanilla.  Add in cocoa, salt and baking soda, and coconut milk, then fold in chopped chocolate bar..  Line a 9 x 13 glass baking dish with parchment paper and pour batter into dish.  It will be thick so you make need to press it into shape.  Bake at 325° for 35-40 minutes or until a toothpick comes out clean.

Kimberly RobertoLeave a comment

Chia Seed Pudding

Advanced & Core Plan

Serves 6-8

Raw, Vegan

This is a great go-to recipe.  It is fabulous because it is raw and contains chia seeds which are very nutritious because they are loaded with omega 3’s, antioxidants, and fiber.  When mixed with liquid, they plump giving the mixture a tapioca-like consistency.  This recipe is extremely versatile as well, you can literally add just about anything to it an top it with your favorite fruits, nuts, seeds, or coconut.

9442aed429c411e384b222000a1fbcf6_53/4 cup chia seeds
4 cups almond milk or coconut milk
2 vanilla beans (split down the center and seeds removed) or 2 teaspoons vanilla extract
6-8 tablespoons erythritol (like Swerve) or stevia to taste (pure stevia, about 1/2 teaspoon to start and add more if desired.  Spoonable stevia – start with 2 teaspoons and add from there. Liquid stevia – start with 1 teaspoon and add from there)

Add almond milk, vanilla, and sweetener to a blender and mix well.  With the blender on a very low setting, add the chia seeds and mix.  If you would like to add other ingredients, do it here.  Transfer to a container and stir every 5 minutes for the first 15 minutes then let sit for 30 minutes to 1 hour.  Transfer to the refrigerator.  When ready to serve, add toppings.

Variations/Toppings:

Berries
Nuts
Seeds
Coconut
Cinnamon
Nutmeg
Cocoa
Cocoa Nibs
Goji Berries
Apples
Maple Extract
Lemon or lemon extract
Kiwi
Etc…

Kimberly RobertoLeave a comment

Grainless Granola

Advanced & Core Plan

Granola is a favorite breakfast food and topping but most store bought granola is full of carbohydrates like oats and sugars like honey, agave, and cane sugar.  This recipe is fun to make and easily storable.

6-10 servings (depending on size of the serving)

photo2 cups nuts (any combination of walnuts, pecans, and almonds – slivered work best)
1/2 cup raw pumpkin seeds
1 cup large coconut flakes, unsweetened
1/4 cup coconut oil
1/4 cup erythritol (like Swerve) or spoonable stevia to taste (about 1-1 1/2 teaspoons)
1 teaspoon fresh grated ginger or 1/4 teaspoon ground ginger
1 teaspoon sea salt
1 teaspoon vanilla
1 teaspoon cinnamon
1 organic egg white, whisked until frothy

Core Plan Option:  1 cup dried fruit (unsweetened cranberries, raisins, dates)

Preheat oven to 300 degrees.  Line baking sheet with parchment paper.  Melt coconut oil in a small saucepan over low heat. Take off heat and stir in ginger, salt, vanilla, and cinnamon. Set aside.
Combine nuts in a food processor and pulse several times to chop the nuts roughly. Transfer nuts to a large bowl. Pull out any large chunks and re-process.  Add pumpkin seeds, coconut flakes and dried fruit, if using to the nuts. Toss to combine then pour the oil mixture into the nut mixture and mix well.  Whisk egg white and pour over mixture and combine with a spoon or your hands making sure everything is coated well.
Transfer granola onto baking sheet, spreading it out into one even layer.
Bake granola for 20-25 minutes until dry and golden (watch it closely so it doesn’t burn). Don’t stir but you may need to rotate the pan if it is growing unevenly.  Remove the parchment from the hot pan and let the granola cool completely (it will get even crispier as it cools).
When the granola is  cool, break it up into chunks. This can be stored for up to two weeks in an airtight container.

Serving suggestions:
As a snack on it’s own
As a cereal served with almond milk, coconut milk, or raw milk
Parfait style with organic yogurt and berries

Kimberly Roberto4 Comments

Chocolate Raspberry Terrine

This is a great recipe for a hot summer day and for impressing guests.  It makes for a beautiful presentation looks lovely when sliced.
Advanced & Core Plan
Serves 6

2 containers raspberries (about 1 1/2 cups)
2 tablespoons cocoa powder
4 cups stevia or erythritol sweetened vanilla ice cream (like So Delicious brand), softened

Mash the raspberries in a bowl and mix with softened coconut milk ice cream.  In a separate bowl, mix softened coconut milk ice cream with the cocoa powder.

Line a loaf pan with plastic wrap.  Pour in chocolate mixture and spread it flat then top with the raspberry mixture.  Freeze until set and serve.

Kimberly Roberto2 Comments