Category: Advanced Plan

Grain Free Pizza

This pizza is so delicious you will be shocked that it is actually good for you.  Kids will even like this healthy version of pizza.  The great part is that the crust can also be used on it’s own as a flatbread for hummus or other dips or even to make a sandwich with.

To make this pizza, just start with the Pizza Crust/Flatbread recipe in the Maximized Living Nutrition Plans book.  You will cook the crust first and then add organic pizza, pasta or tomato sauce.  You can make your own or use store bought but be sure to check your labels for no additives and NO SUGAR!  Finally, top with organic mozzarella cheese and whatever other toppings you wish.  (In this picture I used organic shredded mozzarella for a plain cheese pizza but I typically use fresh mozzarella and load it up with chopped veggies.)

It is even great reheated the next day or even eaten cold.

Enjoy!

Kimberly Roberto1 Comment

Almond Pancakes

I came across a recipe for pancakes using almond meal in a magazine recently so I decided to try a sugar-free, advanced plan version.  I ate them  with the strawberry sauce from the Maximized Living Nutrition Plans book.  Even though pure maple syrup is “natural”, it still spikes insulin which is not ideal.

1/2 cup ground almonds (or storebought almond meal)
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
2 tablespoons xylitol (or use stevia to taste)
1 organic egg
4 additional organic egg whites
butter

Mix almonds, baking powder, cinnamon, baking powder, xylitol, and egg.  In a seperate bowl, whisk egg whites to soft peaks.  Fold egg whites into the almond mixture.  Heat a non-toxic skillet (no teflon!), add a pat or two of butter.  Drop batter into hot pan to size you prefer – silver dollar size to CD size.  When browning occurs around the edges flip and cook the other side.

Kimberly RobertoLeave a comment

Creamy Italian Tortoni

Tortoni was one of my husbands favorite desserts of all time.  It is an Italian dessert typically made with heavy cream, sugar, toasted almonds, and toasted coconut.  I tried my hand at updating this into a Maximized Living Advanced Plan approved dessert and the results were fabulous!  This is such a delicious dessert that you won’t believe that it is good for you!

3/4 cup fine grated unsweetented coconut
1 tablespoon xylitol
4 tablespoons ground almonds (or store bought almond meal)
1 tablespoon butter, melted
1 egg, seperated
1/3 cup xylitol
2 teaspoons organic vanilla extract
1/3 cup organic heavy cream
2/3 cup coconut milk
dash salt

Preheat the oven to 350 degrees.  Spread the coconut in a pan and toast for 5 minutes

Combine toasted coconut, ground almonds, xylitol, and melted butter and set aside.

You will need 3 bowls:

1st bowl:  whip the heavy cream, add the coconut milk and whip again (it may deflate a little bit)

2nd bowl:  beat egg yolk and add xylitol and vanila.  Add the whipped cream/coconut milk mixture.

3rd bowl:  beat egg white with a dash of salt until stiff peaks form.  Fold in the cream mixture and 3/4 cup of the coconut/almond mixture.

Spoon into paper (no bleach or dyes) muffin liners.  Sprinkle with the rest of the coconut/almond mixture and freeze until set.

These desserts will melt quickly once out of the freezer so eat them quickly!  That shouldn’t be a problem.

Kimberly RobertoLeave a comment

Vegetable Beef Soup

This superfast soup is a great way to use up any extra veggies you have laying around.  I always keep grass fed ground beef (in 1 lb packages) in my freezer.  You can use the beef from frozen in this recipe which is great for an impromptu meal.

1 lb grass fed ground beef
2- 32 oz containers of organic vegetable or chicken broth
2 tbsp butter
5 stalks celery, chopped
1/2 large onion, chopped
1/2 – 1 tsp italian seasoning (to taste)
1/4 – 1/2 tsp black pepper (to taste)
sea salt to taste (about 2 tsp)
2 tomatoes (preferably blanched and peeled – check notes below) or a can of organic crushed tomatoes
Other Options:  1 bunch spinach, coarsely chopped, chopped zucchini, fresh or frozen green beans, bell peppers, crushed red pepper if you like it a little spicy 🙂

Optional for core plan:  carrots, peas

Melt butter in a stockpot and add celery, onions, and ground beef.  When beef is browned through, add the vegetable broth, italian seasoning, black pepper, sea salt and tomatoes.  Let cook for about 10-15 minutes.  Add spinach.  Serve.

NOTES:  to blanch and peel tomatoes just boil a pot of water and drop the tomatoes in for a few minutes.  When you see the skins begin to split apart, remove them from the water.  Then they are very easy to peel.  Once peeled, cut the tomato in half and remove as many seeds as possible then chop.

This soup is even better re-heated the next day.

Kimberly RobertoLeave a comment

Menu Planning Tips

Here is some great meal planning information from one of our makeover success stories, Kathy Patell.  She has lost over 60 pounds and has really figured out some great ways to make it work for her and her family.  She was gracious enough to share them with us!  Thanks Kathy.

From Kathy…

Although some patients would like you to hand them a week of menus and a shopping list, there are too many likes and dislikes to really be successful in the long term.  I think the real stumbling block is creating menus.  I would like to help facilitate your patients to come up with their own menu with their likes and circumstance.  (Cooking for family vs individual). Teach them the skill to make menus.  Establish a few rules like: you must try one new entree recipe from the book each week; no salad can be repeated until the fourth day;  there must be at least 3 different colors on your plate; you must have 2 beef, 3 white meat and 2 fish for the week; and so on.   For the advanced plan I choose one meat, one hot vegetable, and one cold salad.  I then add grains for my daughter, who is not on the advanced plan, like brown rice or sweet potatoes.

I first started by looking at the food lists in the book and checking off all the things I already liked.  I could then see how much variety I could choose my menus from.  Menus need to be written down and posted on the cabinet or fridge.  When I come down in the morning and see what to defrost for dinner, I read:

Mon:  Stir fry coconut chicken and snow peas, tomato-mozzarella salad
Tues:  :  Teriyaki salmon, green beans almandine (mine are Green Giant brand), spring mix with raspberry vinaigrette and walnuts
Wed:   Roasted Vegetable Lasagna, Caesar salad
Thurs:  Grilled chicken, broccoli cranberry salad, cottage cheese with chives (from my garden)

I think I just made my menus for the next few days!  The point is, when I see what is coming at the end of the day I say to myself YUMM!  I am not being deprived.  I’m eating from a restaurant menu.  The added benefit is that when my husband comes home he can jump right in to help prepare.  It’s written down.  If you are trying a new recipe each week, the pantry items will gradually change.

For breakfast and lunch you could do it like the hospital does.  Write several options and alternate each day: eggs (scrambled, fried, omelet), smoothie, grainless pancakes, grainless granola with almond milk.

One more strategy that must be considered when making menus; the activities commitments that interfere with meal times.  I always consult my calendar and jot down on the menu  which nights I have a class or Steph has to work.  If I need to be somewhere at 6pm and she needs to be somewhere at 7pm and Dan may or may not be home, that’s Taco night!  A meal that can be prepared ahead and hold.

Kathy Petell

Kimberly RobertoLeave a comment

Family Taco Night

Making healthy meals can be easy and fast.  Here is an example of a super fast meal that the whole family will love.  The best part is that is it much healthier than takeout or the little yellow “taco flavor” packets.

1 lb grass fed ground beef

2 tbsp chili powder

½ tsp salt

2 tsp cumin

½ onion, grated

2 tsp oregano

Greens + ‘fixins’

Brown the ground beef with the grated onion until almost done, add the rest of the ingredients.  You may need to add a small amount of water for consistency.

Serve as taco salad over greens with tomatoes, avocado, black beans, raw cheese, etc.

OR serve in sprouted grain tortillas (CORE PLAN ONLY – not Advanced Plan Approved)

Kimberly RobertoLeave a comment