Category: Advanced Plan

Super Easy Chicken Stir Fry

1 lb Organic Chicken Breasts, cut into chunks

½ cup Liquid Aminos

1-2 tbsp Fresh Grated Ginger

Fresh Chopped Veggies – anything goes

OPTIONAL:  Brown Rice (Core Plan Only – not Advanced Plan Approved)

Marinate the chicken in the aminos and ginger for 10 min – overnight

Heat 1-2 tbsp coconut oil in a large skillet

When pan is hot, add chicken and cook until no longer pink in the middle – when you add to the pan, do not stir until browned on the bottom.  Add more liquid aminos if desired.

In a separate pan, heat 1-2 tbsp coconut oil and cook veggies.  Add liquid aminos if desired.

Kimberly RobertoLeave a comment

Creamy Lime Coconut Cod

I just made the most delicious fish by just experimenting and using what I had on hand.  These are my favorite kind of recipes – minimal ingredients, creativity, and time saving.

4 fillets of cod or other white fish
Zest & Juice of 2 limes
1 tablespoon coconut or grapeseed oil
1/4 c. grated onion
1 clove garlic, minced
1/2 cup unsweetened coconut milk
1 tsp dried cilantro or 2 tbsp fresh cilantro

Sprinkle fish with salt and pepper and set aside.  Heat oil in large skillet over medium heat. Add onions  and garlic and sautee until softened. Add coconut milk and lime juice; boil until thickened. Stir in lime peel.  Add the fish into the pan and sautee until fish is just opaque in center

Kimberly RobertoLeave a comment

Creme de Menthe – Hot or Cold

My favorite taste of all time is mint and chocolate –  Growning up, my favorite treats were:  Mint Chocolate Chip Ice Cream, Peppermint Patties, Girl Scout Thin Mints, you name it. If it was minty and chocolatey…I would eat it.

This is a great treat that is completely healthy while satisfying any mint/chocolate lovers taste buds.  You can enjoy this warm like a mint hot chocolate or cold as a smoothie.
Creme de Menthe
1 serving
1/2 can coconut milk
2 tablespoons cocoa powder (or to taste)
2-3 drops peppermint extract (check label for no sugar)
1/2 head romaine lettuce (optional)
stevia to taste OR 1/2 scoop Perfect Protein
Put everything in a blender or Vita-Mix and blend.  If you are using the romaine lettuce- make sure you blend it thoroughly.
For a COLD smoothie – add some crushed ice, for a HOT chocolate drink, transfer to a saucepan and heat over low/med heat.
Whipped Cream:

1 1/2 cups organic heavy cream
1/4 cup xylitol or erythritol (or to taste)
Blend and top your drink

Kimberly RobertoLeave a comment

Apple Strawberry Cobbler

I had made a batch of Almond Power Bars for an event this past weekend and as usual, ended up with  a lot of leftover crumbs and small chunks after cutting the bars.  I usually just throw them away but for some reason, I poured them into a bowl and put them in the refrigerator thinking I could maybe use them as a cereal.

Looking through a magazine, I came a cross a recipe for apple cranberry cobbler and had an idea to use my Almond Power Bar crumbles as a cobbler topping.  It turned out fabulously!!!  Best of all, it is Advanced Plan approved.

2 granny smith apples, chopped
handful frozen strawberries (approximately 8 )
1/2 teaspoon cinnamon
1 tablespoon xylitol (or more to taste)
1 – 1 1/2 cups Almond Power Bar Crumbles (Recipe in the Maximized Living Nutrition Plans book)
8 pats butter

Put chopped apples and strawberries in a pie dish, sprinkle with cinnamon and xylitol and mix.  Top with crumbles and pats of butter.

Bake in a 350 degree oven for about 30 minutes or until apples are tender and cobbler is bubbly.

(Sorry, we ate this up before I could take a photo)

Kimberly RobertoLeave a comment

Wilted Spinach Salad with Warm Bacon Dressing

Dinner tonight was one of those instances where I was in a rush and admittedly lacking a plan.  I stood with the refrigerator door open hunting for ingredients.  I came across spinach and bacon and the lightbulb went off.  I had a flashback of a classic restaurant salad that I have avoided for years because it is usually made with pork bacon.  I decided to take a stab at adapting it to be Maximized Living “approved” and it turned out fabulously.  It has the crunch of the turkey bacon and the sweet and sour tang of the dressing which makes it a perfect adaptation of the original.

1 package baby spinach (about 9-10 oz) or that much washed spinach leaves
2 Tablespoons grapeseed oil
4-5 pieces of organic turkey bacon, chopped
¼ cup onion, grated or minced
1 clove garlic
2 Tablespoons apple cider vinegar
Sea salt and pepper to taste
2 teaspoons xylitol
OPTIONAL:  Chopped hard boiled egg, mushrooms, red bell peppers

Put the spinach (and optional vegetables if desired) in a large bowl.  Fry the bacon in the grapeseed oil until crisp. Remove, drain on paper towels and chop.  Keep the leftover oil in the pan and cook the onion in the fat for 2-3 minutes, and then add the garlic – cook for 15-30 seconds but DO NOT let the garlic brown.  Add the vinegar, and scrape up the brown bits in the pan. Add the salt, pepper, and xylitol. Stir to dissolve, and pour the dressing over the spinach.  Top with the chopped bacon.

Kimberly RobertoLeave a comment

Sweet & Savory Pumpkin Soup

This is a terrific fall soup that has just the right blend of spices to really get your taste buds going.  It is sweet and savory and great for a brisk fall day.

1 tablespoon butter
1/2 onion, chopped or grated
2 – 15 oz cans of pumpkin puree
3 cups organic chicken or vegetable broth
1 bay leaf
2 teaspoons xylitol
2 teaspoons curry powder
1/2 teaspoon nutmeg
1/2 teaspoon white pepper
1/2 teaspoon ground coriander (I like to crush my own)
1/4 cup coconut milk
2 tablespoons walnut oil
parsley, optional

Saute onions in butter in a large saucepan until translucent.  Stir in the pumpkin, broth and all of the spices.  Simmer for 15-20 minutes uncovered.  Remove the bay leaf and transfer to a blender (or use a hand held immersion blender).   Add the coconut milk and walnut oil and blend.  Pour back into the saucepan and heat.  Do not boil.

Kimberly RobertoLeave a comment