Category: Advanced Plan

Vanilla Cake with Strawberry Frosting

Advanced Plan & Core Plan

(makes 1 – 9 inch round cake or 18 mini cupcakes or 6 cupcakes)

Ingredients:
1 ¾ cups already cooked white beans (great northerns)
5 large organic eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR extra virgin coconut oil
3/4 cup xylitol plus 1/2 teaspoon liquid or powder pure stevia extract
6 tablespoons almond flour
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda

Preparation:
Preheat oven to 350 degrees. Grease a 9″ cake pan with coconut oil or a thin layer of butter. Cut a round of parchment paper and line the bottom of the pan (put a couple drops of oil so that is doesn’t curl, then grease the top of the parchment lightly.

Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquified. Make sure there are no chunks. Mix together almond flour, baking soda, and baking powder in a small bowl. In a larger bowl, beat butter with xylitol until light and fluffy. Add the remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in almond flour mixture and beat the batter on high for one minute or until smooth. Scrape batter into pan and smooth the top.

Bake for 350 degrees for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. It may be very brown, but it is not burnt. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature. Then frost and refrigerate the cake.

Frosting:

8 oz. block organic cream cheese

6-7 fresh strawberries, chopped

¼ cup xylitol, monk fruit, or erythritol, blended fine like powdered sugar

splash of vanilla

Mix cream cheese until smooth. Beat in sweetener. Mix in other ingredients. Frost and enjoy.

Kimberly Roberto1 Comment

Limeade or Virgin Mojito

This recipe has the added benefit of apple-cider vinegar, also known as the ultimate health tonic.  Known for its cleansing, healing, and energizing health qualities, it makes a terrific summertime beverage.

 

2 tsp organic apple cider vinegar

Juice of 1 lime

16 oz filtered water

Stevia to taste (approx 1/2 tsp spoonable stevia- I use Stevita brand)

Mix in a tall glass and enjoy.  Add some additional lime slices if desired.  Make a larger batch for a crowd.

OPTIONAL:  Muddle some mint leaves in for a virgin mojito.

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Garlicky, Lemony Baked Chicken

This is an extremely simple recipe that is absolutely delicious!  It takes a little extra work in de-boning the chicken breasts but many stores will do it for you.  This cuts down on the risk of knife injuries!  Leaving the skin on makes for a super presentation and nice crispy layer.  It is so simple yet perfect to impress your family or dinner guests.

1/4 cup good olive oil
6 cloves garlic, pressed or chopped fine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
4-5 sprigs fresh thyme leaves
Sea salt and freshly ground black pepper
4 boneless organic, free-range chicken breasts, skin on (preferably de-boned)
1 lemon. cut into wedges

Directions

Preheat the oven to 400 degrees F.

Heat the olive oil and garlic in a saucepan over medium-low heat, (do not let the olive oil smoke or the garlic brown)  Off the heat, add the lemon zest, lemon juice, oregano, thyme, and 1 teaspoon sea salt and pour into a glass or ceramic baking dish.

Pat the chicken breasts dry and place them skin side up on top of the sauce. Brush the chicken breasts with olive oil and sprinkle them sea salt and pepper. Cut the lemon in 8 wedges and place them around the chicken breasts.  Be sure to put the chicken on top of the sauce and do not pour the sauce over the chicken – this gets the nice browning at the end.

Bake for 30 to 40 minutes, until the chicken is done and the skin is nice and browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes.  Let stand for 10 minutes, covered and serve hot with the sauce from the pan.

 

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Risotto Style Cauliflower

This is a great recipe to replace the typical grains that are so common on the dinner plate.  Cauliflower is one of the only white foods that is healthy.  It is a great substitution for both rice and potatoes and has a much larger nutritional bang.
1 head cauliflower, roughly chopped
1 tablespoon olive oil
1/4 onion, finely minced
1/2 cup vegetable stock
2 tablespoons organic cream
1 tablespoon Italian parsley, chopped
1/4 cup Parmesan cheese, grated
sea salt, to taste
freshly ground pepper, to taste

Pulse cauliflower in a food processor until it is completely chopped to the consistency of rice. Saute the onion in olive oil at very low heat until softened.  Add cauliflower and begin to stir around to coat. Add stock and let cauliflower cook. When cauliflower is tender, add cream. Season with salt and pepper and stir in grated parmesan cheese. Finally, sprinkle with parsley and additional parmesan.

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Lemon-Garlic Stuffed Baby Eggplant

Here is a great dish to make for company or as a nice appetizer or side dish.  It can be difficult to find baby eggplant at times so make sure you grab them up when you see them.

6 baby or small eggplants (about 3 pounds)
3 lemons
2 cloves garlic, thinly sliced
1 tsp dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil

Directions

Heat oven to 450°F. Slice each eggplant in half lengthwise, cutting only about 3/4 of the way through so that it remains attached at the top (you can even leave the stem on for a nicer presentation). Arrange the eggplants in a glass baking dish.

Thinly slice 1 of the lemons. Juice the other two lemons. Insert the lemon slices into the slit in each eggplant, then press some garlic and oregano into each slit. Season with the salt and pepper. Drizzle the eggplants with the lemon juice and oil. Cover with foil (make sure it doesn’t touch the eggplants) and roast, basting frequently with the juices in the dish, until the eggplants are very soft, about 40 minutes.

Remove foil and roast for 5 more minutes. Transfer to a serving platter and drizzle with pan juices.

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Buffalo Chicken Wraps

Advanced & Core Plan

Serves 8-10

This is a great appetizer that tastes like a chicken wing but without being fried in damaged oils and with the added bonus of the ultra-healthy cabbage.  If your family likes buffalo chicken wings, they will love this recipe.  Make it for a party, while watching sports, or pack them in a lunchbox.

 
2-3 organic chicken breasts, poached and shredded (for a shortcut, you can use canned organic chicken)
1/4 head green cabbage, sliced very thin or shredded
Hot sauce (buffalo wing sauce) to taste (check ingredients)
1-2 tsp coconut oil
4 Coconut Wraps (Pure Wraps – http://improveat.com/howwherewhen.php)  OR small bibb lettuce leaves

Heat coconut oil in a non-toxic skillet.  Add cabbage and sautee until soft.  Add chicken and enough hot sauce to fully coat the mixture.

Take coconut wraps and cut them in fourths or small lettuce leaves and fill them with a tablespoon or two of the chicken mixture.

If using the coconut wraps, wrap and put seam side down in a baking dish and bake for about 5 minutes in a 350 degree oven (watch them because the wraps can burn easily).  If using lettuce, just place them in a dish with the open side up (like a taco).

Kimberly Roberto1 Comment