Category: Advanced Plan

Moroccan Kefta

This is an easy, flavorful dish that is popular street food in Morocco.  Served with spicy harissa, it is a unique dish that can be served with almost any side.  You can also form the meat around skewers for a kebab-type option.

  • 1/2 lb grass fed ground beef
  • 1/2 lb ground lamb
  • Juice of 1/2 lemon
  • 1 small onion, quartered
  • 2 cloves garlic, peeled
  • 8 pitted green olives
  • 1/4 cup chopped fresh cilantro or parsley
  • 1 tablespoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • Harissa,  for serving (check label)

Place beef, lamb and lemon juice in a large bowl. Combine (don’t over mix). Marinate in the refrigerator for 30 min to 1 hour.

Place onion, garlic and olives in a food processor and pulse until coarsely chopped. Add to the marinated meat along with parsley, salt and pepper. Gently combine until evenly incorporated.

Oven option: Preheat broiler with rack at upper third of oven. Line a large rimmed baking sheet with parchment and set a wire rack on it.Using about 3 tablespoons of the meat mixture for each, form 12 thin patties, about 1/4 inch thick. Place on the wire rack. Broil the patties until brown and cooked through, about 8 to 10 minutes.

Grill option:  preheat grill and heat to high.  Grill patties about 3-4 min per side.  

Serve with harissa, if desired.  This is the brand I use. https://amzn.to/3r5k85l 

Kimberly RobertoLeave a comment

Advanced Plan bread rounds

This is great to use for sandwiches or grass fed burgers. It it easy to make and loaded with nutrition. It is also called “cloud bread” in many keto circles. .

  • 3 Tablespoons organic ricotta cheese (you can also use cream cheese but it needs to be room temp and whipped before starting)
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon garlic powder
  • dash Italian seasoning (or any other seasonings you desire)
  • 3 large free range eggs, separated
  • ¼ teaspoon cream of tartar

Instructions

  • Preheat oven to 300 degrees F.
  • Add ricotta cheese, salt, spices and garlic to a bowl and stir to combine. 
  • Add egg yolks in the bowl Stir egg yolks into ricotta mixture and set bowl aside
  • Place the egg whites in a separate clean bowl. Add cream of tartar and beat at high speed until peaks form, usually about 5 minutes.
  • Gently fold egg whites into ricotta mixture, being careful not to stir too much as the egg whites will deflate
  • Line two baking sheets with parchment paper or use silpats.
  • Scoop about ¼ cup of batter for a total of 6 rounds on each baking sheet.
  • Bake for about 30 minutes or until top is browned.

Kimberly RobertoLeave a comment

Chickpea, Avocado & Feta Salad – Cooking Video

This is an easy, healthy, protein and healthy fat packed recipe. It can be used as a main dish or as a side.

Ingredients:

2 cups chickpeas (cooked, drained and rinsed) or canned

1/2 cucumber, diced

4 stalks green onion, chopped or 1/4 cup red onion, chopped

1/4 cup fresh parsley or 1 tablespoon dried parsley

1 lime, juiced

1/4 cup organic feta cheese, crumbled

1 avocado, diced

1 1/2 tablespoons Extra Virgin Olive Oil

Sea Salt and Black Pepper to taste

Directions:

Combine all ingredients together in a mixing bowl. If you are making it ahead, don’t add the avocado until ready to serve.

Kimberly RobertoLeave a comment

Asian Style Beef & Noodles

This is a restaurant inspired dish that is as beautiful as it is tasty and nutritious. It can be eaten hot or cold so can be great to take to lunch the next day.

For the grass-fed steak:

¼ cup toasted sesame oil

3 tablespoons liquid aminos

1 teaspoon fish sauce

2 inches ginger, peeled and grated

3 large cloves garlic, grated or pasted

1 tablespoon chili paste (sambal olek)

2 pounds grass-fed skirt steak

For the Sauce:

1 package of mung bean (glass) noodles

1 tablespoon chili paste (Sambal Olek)

2 tablespoons rice wine vinegar

2 tablespoons toasted sesame oil

2 tablespoons smooth almond or peanut butter

2 tablespoons sesame seeds, preferably toasted 

3 cloves garlic, grated or finely chopped

2 inches ginger root, peeled and grated

For the Veggies:

Steam broccoli, bok choy, celery, onions, or any combination.  

Top with:

½ cup dry-roasted peanuts, finely chopped or more sesame seeds

½ seedless cucumber, cut into matchsticks

Optional:  grilled green onions

Whisk up marinade ingredients, add steak and refrigerate at least 30 minutes or overnight.  For a very tender steak, use a Jaccard tenderizing tool before marinating the steaks.  (You can order one here:  https://amzn.to/38bx6WK)

Heat cast-iron griddle or skillet, or outdoor grill to medium-high. Cook the steaks about 4 minutes on each side or until crispy at edges and caramelized. Let stand a few minutes then slice against the grain.

Cook the mung bean noodles.  Bring a pot of water to a boil and remove from heat.  Add the noodles and let sit in the hot water for 5 minutes then drain.  

Whisk the sauce ingredients together.  

Put noodles in a bowl and stir in the desired amount of sauce.  Assemble the rest of the ingredients on top.  

Kimberly RobertoLeave a comment

Pecan pie

This recipe is courtesy of my good friend, Dr. Rosie Main. www.DrMain.com

THE CRUST:
2 cups almond flour
1/4 tsp baking soda
1/4 tsp ground cinnamon
Dash of sea salt
1/2 cup coconut oil, melted
20 drops pure liquid stevia
1 tsp pure vanilla extract

THE FILLING:
3 cups raw pecans, chopped
2/3 cup of paleo or Keto Maple Syrup
1 tsp pure liquid stevia
1/2cup coconut oil
1 Tbsp pure vanilla extract
1 tsp arrowroot powder
2 Tbsp unsweetened almond milk or hemp milk
A couple pinches of sea salt for pecans

1.)  THE CRUST  Preheat oven to 300 degrees F.   In a large bowl, stir together almond flour, baking soda, cinnamon and sea salt with a fork.  Add in the remaining liquid crust ingredients.  Stir together with fork until well combined and crumbly.

2.)  Press dough into a 9 inch pie shell (or tart pan — that’s what I used).  Bake at 300 degrees F for 15 minutes or until golden brown.  Remove from oven and set aside to cool.

3.)  THE FILLING:  In a medium sauce pan, mix together the coconut oil, maple syrup, stevia and vanilla extract.  Bring to a boil over Medium-High heat, then lower the heat and simmer for about 5 minutes, whisking it frequently. (It will seem like the oil and syrup are separating.  The arrowroot mixture will act as an emulsifier later!)  Remove from heat and let cool to room temperature, stirring occasionally.

4.)  In a large stainless steel skillet, toast the pecans on Medium-Low heat for about 6-8 minutes, stirring frequently.  Remove from heat and sprinkle with sea salt.

5.)  In a small bowl, mix together the arrowroot powder and almond milk.  Let it sit for 6 minutes.

6.)  Once the sugar-oil mixture is cooled to room temperature, whisk in the arrowroot mixture until combined and smooth.  Stir in the chopped pecans until combined.  Pour onto the cooled pie crust and distribute evenly.

7.)  Bake at 350 degrees F for 18-20 minutes or until the filling begins to set and loses its shine. Remove from oven and let cool to room temperature.  Chill in fridge at least an hour or two before serving (we found it easier to cut and serve when slightly chilled).

recipe courtesy of : DoctorMain.com

Kimberly RobertoLeave a comment

Crispy Smoked Chicken Wings

I have made wings every way possible and they are all great.  However, this recipe blew my mind because they were so easy and required no sauce at all.  They are crispy on the outside and tender and juicy on the inside.  The magic is the baking powder, which results in the crispiness and the taste of the wings is allowed to shine.  If you have a smoker, it is a must try.   You can wow people with this one.  Everyone will ask you for the recipe.  🙂

5 pounds organic, free-range chicken wings (flats and drumettes)

2 1/2 Tablespoons baking powder

1 teaspoon salt

Dry wings thoroughly on all sides with a paper towel or dish towel. Place them in a large plastic bag. Add the baking powder and salt to the wings, close the bag, and shake to evenly coat.  (You can also just lay them out on a baking dish and sprinkle on all sides.)
Preheat smoker to 250 degrees F. If using a Big Green Egg, use the heat deflector.
Place the wings directly on the grill grates, close the lid, and smoke for 30 minutes.
Increase the heat in your smoker to 425 degrees F and continue cooking for 45 more minutes, or until the internal temperature of the wing reads 175 degrees F.
Rotate the wing ever 20 min to achieve even cooking.
Remove the wing from the grill and serve.
These wings don’t even need sauce but you can toss in hot sauce, bbq sauce, or dry rub.  (My favorite sauces are Primal Kitchen or New Primal as they are sugar-less)
*NOTE:  You can do the same in the oven, it will just lack the smoky flavor of the smoker.

Kimberly RobertoLeave a comment