Category: Advanced Plan

Crock Pot Chicken Parmesan

Traditional Chicken Parmesan is breaded and fried which makes it an unhealthy dinner choice and Italian restaurants are very tricky to navigate if you are trying to eat healthy.  This recipe saves the day for people who love Italian food.  It is not only health-i-fied but it is so easy it just isn’t fair.  This is sure to be a family favorite!

Serves 4-6

Core & Advanced Plan

2-4 boneless, skinless organic chicken breast halves (if they are very thick, you can pound them with a meat mallet to make them thinner)
1 cup almond meal
1/4 cup parmesan cheese, grated
1/2 t Italian Seasoning
1/4 t black pepper
1/4 t kosher salt
1 T olive oil
1 beaten organic egg
sliced or shredded organic mozzarella cheese
Jarred marinara sauce (check ingredients for NO sugar)

Spread the olive oil into the bottom of your crockpot. Whip the egg with a fork in a separate bowl and mix the almond meal with the seasonings and the Parmesan cheese in another separate dish.  Set up your dishes in assembly line form.  Dip the chicken into the egg, then into the almond meal mixture, coating both sides with eggs, almond meal and seasonings.

 

 

 

 

 

Place the chicken breast pieces in the bottom of the crockpot and layer mozzarella cheese on top and cover with entire jar of marinara sauce.  Close lid and cook on low for 6-7 hours or high for 3-4 hours

 

 

 

 

Kimberly Roberto1 Comment

Roasted Vegetable Lasagna

Serves 4-6

Core and Advanced Plan

This recipe takes a bit of preparation but is well worth it.  Make it when you have some extra time and use the leftovers for lunches.  You won’t even miss the pasta!1 large eggplant, sliced into 1/4 inch rounds
1/2 pound mushrooms, sliced
3 small organic zucchini, sliced lengthwise into 1/4 inch slices
2 organic red bell peppers
3 tablespoons olive oil
1 clove garlic, minced
1 15 ounce container organic ricotta cheese
1/2 teaspoon pepper
1/4 cup grated parmesan cheese
1 organic egg
1 teaspoon sea salt
1 26 oz jar pasta sauce (or homemade)- check ingredients – look for NO sugar
2 cups organic mozzarella cheese, grated
3 tablespoons basil, mincedSpread eggplant and mushrooms on a parchment lined baking sheet.Place zucchini and red pepper on a second pan.Combine oil and garlic and spread over both trays of vegetables.  Sprinkle with salt and pepper.  Bake uncovered at 400 degrees for 15 minutes.  turn vegetalbes over and cook until soft. In a bowl, combine the ricotta cheese, parmesan cheese, and egg.  Spread about 1/ cup pasta sauce in a 9 inch x 13 inch glass baking dish.  Layer with half the ricotta cheese mixture, half of the vegetables, a third of the pasta sauce, and 2/3 of the mozzarella cheese.  Sprinkle with basil if desired.  Repeat layers.   Top with remaining pasta sauce and cheese. Cover and bake at 350 degrees for about 40 minutes.  Uncover, sprinkle with remaining cheese.  Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.  Let stand for 10 minutes before cutting.

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Crockpot Grass-fed Steak Fajitas

Fajitas are a crowd-pleaser because everyone can customize their own.  This is a great on-the-go recipe because it literally takes just minutes to prepare (and minutes to devour as well).  Cooking grass fed beef this way is ideal because it makes the meat nice and tender.  You will be hard pressed to find grass-fed fajitas at any restaurant!

1 ½ lbs grass fed flank steak (look for a local farm or order from US Wellness Meats
1 ½ teaspoons chili powder
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons tamari or liquid aminos
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
4  bell peppers (red, green, or yellow)
1 large onion

Serve with any of the following: sprouted grain tortillas (core plan only),  grated raw cheese, sliced avocado, cilantro, lime slices, salsa, organic sour cream, black beans, etc.

Mix together the dry spices including the chili powder, cumin, coriander, salt and pepper.  Rub the spice mixture all over the flank steak and place it in the bottom of the crock pot. Sprinkle the tamari or liquid aminos on top.

Top the flank steak with the diced jalapeno and minced garlic. Slice the bell peppers and onion and put them in on top.
Turn the slow cooker onto HIGH and cook for 5 – 6 hours (meat should be very tender).  Take the meat out and either slice with a very sharp knife or shred the meat using two forks.  Transfer to a serving dish.

Use a slotted spoon to get the peppers/onions out and place on the serving dish with the meat.  Add the topping you want and voila…restaurant style fajitas at home!

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Blasted Cauliflower

Serves 4

Advanced & Core Plan

I modified this recipe from the “Once Again” company that makes cashew butter.  It was worth a try and definitely passed the test.  I like this on it’s own or added to a creamy soup.

1 head cauliflower, cut into florets
1/2 cup cashew or macadamia nut butter
2 tablespoons olive oil
2 tablespoons curry powder
1/4 teaspoon sea salt

Whisk together the nut butter, curry powder, olive oil and salt.  Add florets and mix to coat.  Spread out on a baking sheet or cooking stone and put under the broiler (4-5 inches from the heat).  Cook for 8-10 minutes until tender and golden brown.

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Green Coconut Curry Soup

Serves 4

Advanced & Core Plan

This creamy soup is power packed with nutrition, especially with the kale.  The prep is super simple – just add everything in the blender and blend it up and then heat it up.  Easy!  Add any garnish you like – anything goes!

2 cans (look for BPA free) chickpeas, drained and rinsed
2 cups organic chicken or vegetable broth
4-5 large kale leaves, stems removed and torn
2 cloves garlic
1 1/2 cups full fat coconut milk
1 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon cracked black pepper
dash stevia

Put all ingredients into a high speed blender and blend until smooth and creamy.  Transfer to a non-toxic pot and heat on medium.  Bring to a simmer and cook for 10-15 minutes. Garnish with fresh kale, chopped nuts, cilantro, parsley, organic sour cream or amasai, etc.

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Gingerbread

This is an amazing recipe that is great for the holidays or to give as a gift. As with all the Maximized Living Recipes, it is grainless and sugarless. Not only that, it contains flax which is a great source of Omega 3’s. This recipe is from my friend Lin Hardick who just happens to be my co-author B.J. Hardick’s mom.

Ingredients:
1 ¼ cup flax seed meal
1/4 to 1/3 cup unsweetened shredded coconut
2 teaspoons aluminum free baking powder
2 teaspoons ground ginger
1/2 teaspoon ground cloves (substitute allspice)
1 ½ – 2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Stevia equivalent to approximately 2/3 cup sugar
4 large organic, free range, antibiotic‐free, eggs, beaten
1/8 cup olive oil (1/8 cup = 2 Tablespoons)
1/2 cup water (substitute unsweetened Vanilla flavored Almond Milk)
1 tablespoon pure vanilla (no sugar – check the ingredients)
1/4 to 1/2 cup chopped pecans or whole pecan halves (optional)
Preparation:
Preheat oven to 350 F. Line a cake pan with parchment paper on the bottom and sides, or use an 8×8 inch silicone baking pan.
1) Mix the dry ingredients together.
2) Mix the wet ingredients.
3) Add the wet to the dry and combine thoroughly.
4) Let batter stand 10 minutes.
5) Pour batter into the pan.
6) Sprinkle with pecans (optional) and bake for approximately 18 to 22 minutes, or until a toothpick inserted in the center of the cake comes out clean.

http://goodfood-lin.blogspot.com/2010/03/gingerbread-fake-i-mean-cake.html

Kimberly RobertoLeave a comment