Category: Advanced Plan

Fire Roasted Salsa

In honor of cinco de mayo, I decided to make a salsa with fire roasted tomatoes.  The name sounds very exotic and authentic but it is very easy to do at home.  It gives a much richer taste than raw tomatoes. Adjust the spice by adding more or less serrano peppers.

6-8 small vine ripened organic tomatoes.
1 handful cilantro
1-2 serrano peppers (seeds removed)
1 large clove garlic
1 tsp sea salt
1/4 tsp black pepper

To fire roast the tomatoes, put them in a cast iron or stainless steel skillet (do not use your thermalon/green pans for this – they will be scarred for life)  with no oil.  Turn the heat to medium high and let them blacken on the skins.  Turn periodically until the tomatoes are nicely charred.

Transfer tomatoes to a blender or food processor with the remaining ingredients and blend well.

This salsa is terrific served warm but can be stored in the refrigerator for about a week.

Serving suggestions:

As dressing over taco salad
Topping over eggs – any style
With guacamole and red pepper strips for scooping
As a condiment for steak or hamburgers
Topping for grilled salmon or fish tacoss dressing on a taco salad

Kimberly RobertoLeave a comment

Boneless Buffalo Tenders (w/ Flourless Breading)

I love taking American favorites and upgrading them to a healthier version.  Typically these are fried in damaged oils (bad fats), loaded with refined flours, additives, and of course conventionally raised chicken.  This recipe actually has organic chicken, good fats, extra nutrients in the breading and nothing artificial!

2 packages organic chicken tenderloins
2 organic eggs
1/2 cup finely ground almond meal
1/4 cup coconut flour
sea salt
pepper
granulated garlic
hot sauce (check ingredients- no MSG, no sugar, no additives)
coconut oil (about 1/2 jar)

sprinkle chicken tenderloins with salt and pepper.  Dip into egg and then almond / coconut flour mixture.  For best results, refrigerate for about 15 minutes.

Meanwhile, heat coconut oil to medium/high heat in a non-teflon pan (stainless steel, cast iron or thermalon).  Gently place chicken tenders in the pan in batches, doing only 4-5 at a time.  Do not crowd the pan.  When brown around the edges, flip and brown the other side.  (Breading will be very fragile to be careful).  Transfer to a baking dish and bake at 350 degrees until no longer pink in the middle.

When done, they can be eaten plain or made into buffalo tenders.  Simply sprinkle with garlic powder and drizzle with hot sauce on both sides.

Here is the plain chicken finger version – great for kids or on a salad.

Kimberly RobertoLeave a comment

Grainless Pasta with Pesto

Most Americans love a big heaping plate of pasta.  When switching to the advanced plan, traditional pasta is out but this mock  veggie pasta is a great tasting alternative.  It even looks like pasta!

The trick is to use a spiral slicer like the one here.  It makes the zucchini come out looking just like spaghetti noodles.  If you don’t have a spiral slicer, you can just slice the zucchini very thin and cut into strips for more of a linguini look.

Serves 2

2 large organic zucchini (on the dirty dozen & GMO list)
1/4 cup extra virgin olive oil
3 tablespoons pesto sauce (check ingredients)
1/4 tsp crushed red pepper
1 chopped tomato
1 clove garlic, mashed

Spiral slice the zucchini and set aside.  Heat olive oil to medium heat (never high heat) and add the rest of the ingredients.  When warm, add the zucchini and heat through (do not overcook or the zucchini will break down.)

Kimberly RobertoLeave a comment

Sweet & Savory Salad with Blackberry Vinaigrette

This is a great sweet salad.  The addition of the Advanced Plan approved fruit makes it a different, delicious treat.  This is a restaurant calibur salad that makes a great presentation.  Make if for a crowd.

 

Makes 4 servings

6 cups Organic mixed greens
2 cups Organic spinach
1 cup walnuts, whole or coarsely chopped
4 Handfuls Blackberries (for garnish)
1-2 Granny Smith Apples
Organic Roasted Turkey or Wild Caught Smoked Salmon
1/2 cup organic gorgonzola cheese, optional
1 avocado, sliced, optional

Blackberry Vinaigrette

1 tablespoon grapeseed or coconut oil
1 tablespoon grated onion or shallots
1 small clove garlic, minced or pressed
1 pint blackberries
1/2 cup apple cider vinegar
2 tablespoons balsamic vinegar
1/2 teaspoon spoonable stevia
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 cup olive oil

In a non-toxic (non-teflon) skillet, heat the coconut oil over med-high heat.  Add the onions and garlic and cook for about a minute.  Add the blackberries and let break down (about 1-2 min).  Pour in the vinegars and stir to combine.

Transfer mixture to a blender or food processor and add the stevia, salt, and pepper.  Blend until smooth and add the olive oil slowly with blender or food processor.  If you want to remove all seeds, strain through a mesh strainer.

Place the greens on a plate.  Put remaining ingredients as desired and drizzle with dressing.  For a nice presentation, put apples, blackberries, walnuts, and turkey in sections around the edges of the greens.

Kimberly RobertoLeave a comment

Oven Baked Teriyaki Wings

Everyone loves chicken wings as an appetizer, a snack, or to feed a crowd.  Most restaurant wings are fried in damaged oils and therefore can be far from nutritious.  This recipe was very easy to make

1/2 cup unsalted butter
2 teaspoons spoonable stevia
1/2 cup red wine (optional)
1/2 cup liquid aminos or organic tamari
1/4 cup fresh lemon juice
2 teaspoons Dijon mustard
1/8 – 1/4 cup  hot sauce (adjust to your taste)
4-5 pounds organic chicken wings (tips cut then separated into “drumstick” and “wing”)
2 teaspoons sea salt
1/4 teaspoon black pepper
2 teaspoons garlic powder

Preheat oven to 350° F.

Melt butter in a small-medium saucepan over medium heat.  Add the stevia, wine, tamari, lemon juice, Dijon mustard, hot sauce, salt ,pepper, and garlic powder and mix.  In a large bowl, mix the chicken wings with the sauce

Arrange chicken wings on a large baking sheet lined with parchment paper.

Bake wings at 350° F for 35-40 minutes or until chicken is done. For even more tender wings with a further reduced sauce, reduce heat to 250° F and continue cooking for 3-4 hours, flipping about every 30 minutes.

Kimberly RobertoLeave a comment

Shaved Spicy Beef Roast

Here is a great recipe for a spicy roast.  It is great for entertaining or a great substitution for corned beef (usually contains an excessive amount of nitrites) on St. Patrick’s Day.  This roast is great to take along and make terrific leftovers.

  • 4lb grass fed bottom round, chuck roast, or sirloin roast
  • 4-6 cloves garlic, sliced thin
  • 1 cup filtered water
  • 2 bay leaves
  • 1 tablespoon crushed red pepper or ½ cup any spicy peppers, diced or sliced (jalepeno, ancho, habenero, etc)
  • 1 tablespoon oregano
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon sea salt

Preheat the oven to 250 degrees. Use a knife to make slits to put the garlic slices in throughout the roast.  Pour the water into a deep baking dish (make sure the dish is not to large – not much bigger than the roast).  Add the roast and all of the seasonings.  Cover and bake for 2 hours – basting every 30 minutes.

Remove the beef and let it rest for 15-20 minutes.  Using a very sharp knife, cut the beef into very thin slices.

Skim the excess grease from the liquid in the pan and place the sliced beef back in the spicy broth.  Let sit for 15 minutes to let the meat absorb the juice.

SLOW COOKER OPTION:  Combine all ingredients in the slow cooker.  Set the slow cooker to low and cook until the beef is fork tender; about 9 hours.

Carefully remove the beef from the slow cooker, slice thin, remove excess grease and replace meat into the broth.

Kimberly RobertoLeave a comment