Category: Appetizers

Tumeric Ginger Dressing

Core and Advanced Plan

4 Servings

Ginger is a multi-faceted healing plant long known for it’s amazing benefits.  The taste of fresh ginger is like nothing else.  Most restaurants serve ginger dressing loaded with damaged oils and sugar.  This recipe is sugarless and has an advanced plan and core plan option.

ginger dressing1 inch fresh ginger root, peeled and cut into ‘coins.’ – (about 10 slices of fresh ginger)
1/3 cup olive oil
1/4 cup sesame oil
1/3 fresh lemon juice (approximately the juice of one lemon)
1 – 2 cloves garlic
1/4 teaspoon ground black pepper
1/2 teaspoon turmeric powder
3/4 teaspoon sea salt

Core plan option:  1 large carrot, cut into ‘coins’.

Put all ingredients except for the olive oil in a blender.  Blend until smooth then add in the olive oil slowly to help the dressing emulsify

Kimberly RobertoLeave a comment

Turkey Bacon and Blue Cheese Dip

Advanced Plan

Serves 6-8

turkey bacon blue cheese dip8-10 slices cooked turkey bacon, diced
2 cloves garlic, minced
8 ounces organic cream cheese, softened
4 ounces organic blue cheese, crumbled
1/4 cup organic heavy whipping cream
2 tablespoons chopped almonds (Optional)
2 spring onions, chopped (Optional)

Beat the softened cream cheese until smooth.  Add heavy cream and blue cheese and mix well.  Fold in the bacon and garlic.

Put the mixture in a baking dish and sprinkle with almonds.  Bake 25-30 minutes until melted and bubbly.

Serve with chopped veggies

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Omelet Muffins

Advanced & Core Plan

This is a great go-to recipe.  You can make them ahead and freeze them or pack them in lunchboxes.  This is a perfect recipe for breakfast, lunch, or dinner.  They can be eaten hot or room temperature.
Makes 6 muffins

omelet muffin6 organic eggs
1/2 cup cooked meat (cooked turkey bacon, cooked turkey or chicken sausage, smoked salmon)
1/2 drained chunky salsa (check ingredients) or chopped veggies – use anything you like
1/4 teaspoon sea salt
1/8 teaspoon black pepper
2-3 tablespoons plain yogurt, homemade mayonnaise, or organic heavy cream
1/4 cup shredded raw cheese, if desired

Preheat oven to 350 degrees.  Grease muffin tins with coconut oil or use silicone muffin liners.

Whisk the eggs and stir in the rest of the ingredients.  Spoon into muffin cups and bake for 18-20 minutes or until a knife comes out clean.

Kimberly RobertoLeave a comment

Turkey Pickle Roll Ups

Advanced & Core Plan

Makes: as many as you want

This is a super-easy, tasty recipe that is great for packing in lunchboxes or for a quick and simple appetizer.

turkey_pickle_rollups• Slices of deli turkey, preferably organic (watch for sugar, MSG, and other additives)
• Dill Pickle Spears, or Small Baby Dills
• Organic Cream Cheese

Lay out turkey (if it is too thin or you want extra turkey, use two slices), spread with softened cream cheese, and lay a pickle on one end.  Roll up and eat as is or slice into rounds.

Kimberly RobertoLeave a comment

Salad Greens with Beets, Chicken, Cheese & Pecans

Advanced Plan
Serves 1-2

photo• 1 head romaine, kale, green leaf lettuce, or spinach
• 1 large or 2 small beets, steamed or roasted (I purchased steamed and peeled baby beets from Trader Joes)
• 1 large handful pecans
• 1/4 cup crumbled goat cheese or chopped grass fed cheese (any kind)
• Baked or roasted chicken, chunked. (Ideally, you can just use leftover chicken from the night before)
• Extra virgin olive oil & balsamic vinegar

 

Combine and drizzle with extra virgin olive oil and balsamic vinegar.

Kimberly RobertoLeave a comment

Gazpacho

Advanced Plan & Core Plan

Serves 4-6

gazpacho4 chopped plum tomatoes
2 cups tomato juice
1 cup cucumber, peeled, seeded and chopped
1 chopped organic red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, pressed or minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
1/2 teaspoon ground cumin
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
For garnish: chopped avocado, chopped cucumber, and/or fresh basil leaves, chiffonade

Place the tomatoes, tomato juice into a large bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic, olive oil, lime juice, balsamic vinegar,  cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender or food processor and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with any of the garnishes if desired.

NOTE:  This is also great served as an appetizer in small glasses or bowls.

Kimberly RobertoLeave a comment