“Sugar” Cookies

This is a great go-to recipe for a stand in for traditional sugar cookies. They are great for the holidays because they can be dropped on a baking dish or rolled out and cut with cookie cutters. They can also be frosted with a Maximized Living approved frosting. You won’t be disappointed!

Advanced & Core Plan

sugar cookies2 ½ cups almond flour or cashew flour (for a more buttery-tasting cookie)
1 free range organic egg
¼ cup erythritol (like Swerve) or ¼ teaspoon of liquid stevia (more may be needed, just taste the batter)
½ teaspoon baking soda
1 teaspoon pure vanilla
¼ teaspoon sea salt
2 teaspoons coconut oil or melted grass-fed butter

Depending on how big you want them, take the batter and form it a bit in your hand and place on a parchment lined baking sheet or Silpat.  Bake at 350 degrees for 10 minutes or until golden brown.

NOTE:  Chill for about an hour before rolling out if you want to use cookie cutters. (Roll out on parchment paper- TRICK:  put a slightly damp paper towel under the parchment paper to keep if from sliding around on you.  You may need to dust with extra almond flour to keep from sticking)

1 bar organic cream cheese
¼ cup erythritol (like Swerve)
Few drops of liquid stevia
1 teaspoon vanilla
2 tablespoons butter (do not melt)
for chocolate: 1-2 teaspoons cocoa powder
for strawberry: 5-6 organic strawberries, smashed

Let cream cheese and butter come to room temperature in a bowl. Add remaining ingredients and beat with a hand mixer until blended and smooth.

Maximized Energy Bars

Core Plan

People love to have a grab-and-go option for a quick snack or for re-fueling after a workout.  Unfortunately, the options are typically not healthy ones.  Most are loaded with sugar, refined and/or high glycemic carbohydrates, soy protein and artificial flavors.  This recipe is simple to make, stores well, can be taken on the go, and can be altered to your taste.  This healthy recipe is loaded with raw enzymes, protein, good fats, and antioxidants.  Make a double batch and keep them in the refrigerator until ready to eat.

Makes about 25 square bars



1 cup almonds, soaked in filtered water overnight
¼ cup cocoa nibs
¼ cup shredded coconut
¼ cup hemp seeds
1 scoop Chocolate Perfect Protein or 3 tablespoons cacao powder
7-8 dates, soaked for at least 30 minutes, and pitted

Optional Add Ins:
¼ cup goji berries
¼ cup dried, unsweetened blueberries
¼ cup dried, unsweetened cranberries
Soaked walnuts
Chia seeds

Using a food processor, mix almonds until it reaches a mealy texture.  Add all other ingredients except the dates and mix well.  While the motor is running, drop in one date at a time until the mixture starts to form a ball.  You may have to scrape the sides and move the mixture around a bit to be sure the dates get incorporated.

Place a piece of parchment paper on the counter over a damp paper towel (to keep it from moving around on you).  Put the mixture on the parchment and press into a square or rectangle with your fingers into an even layer about ¼” thick.  You can also cover with another piece of parchment and use a rolling pin.

Use a pizza cutter to cut into squares and store in a parchment lined/layered container.  Keep in the refrigerator until ready to eat.

Maximized Chocolate Cupcakes (Grain Free, Sugarless)

Advanced & Core Plan

Makes about 48 mini cupcakes

I have been making the recipe for the Decadent Chocolate Cake for years but we were preparing for an event and I thought I would try the recipe as a mini-cupcake.  These bite-sized delights were perfect for feeding a crowd and made their way into my kids lunch boxes as well.

Mini Chocolate MuffinsIngredients:

1-15 ounce can of unseasoned black beans
5 large organic eggs
1 tablespoon pure vanilla extract
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR extra virgin coconut oil
3/4 cup erythritol (like Swerve) plus 1/2 teaspoon liquid pure stevia extract
6 tablespoons unsweetened cocoa powder
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 tablespoon filtered water

Preheat oven to 350 degrees.

Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. Make sure there are no chunks.  Mix together cocoa powder, baking soda, salt, and baking powder in a small bowl. In a larger bowl, beat butter with erythritol until light and fluffy. Add the remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder mixture and water  and beat the batter on high for one minute or until smooth. Scrape batter into pan and smooth the top.

Line a mini-muffin pan with chlorine free liners.  Bake for 350 degrees for 15-18 minutes or until a toothpick comes out clean. Pop them out and let cool.

Optional frosting/toppings:  Chocolate frosting, organic whipped heavy cream with a little stevia, raspberries, etc.

Super Chocolaty Frosting

1/2 cup (1 stick) unsalted organic butter
1/4 cup swerve, pulverized into powder
5-6 tablespoons unsweetened cocoa powder
2 tablespoons coconut milk
1 teaspoon pure vanilla extract
Pinch of sea salt
Pure stevia extract, to taste

Optional addition for a glossy finish:
1 fresh organic egg yolk


Cream the butter in a small bowl until fluffy. Powder xylitol in a coffee grinder or for a minute or two, until extremely fine in texture (will look like powdered sugar). Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (do this slowly so that it doesn’t explode), vanilla, and sea salt. Beat in the coconut milk and egg yolk. Add stevia, and keep tasting and adjust sweetness to your liking.

Mason Jar Cobblers

Core and Advanced Plan

Serves 4


photoAbout 3 cups of fresh berries

1/2 cup almond flour

1/2 cup erythritol (like Swerve)

1/4 tsp sea salt

Organic Butter

Put the berries into four half-pint canning jars. Combine the almond flour, sweetener, and salt. Whisk it together with a fork and pour it on the fruit, and then top with a generous pat of organic butter. Put the jars in a square baking dish. Bake it at 350 for one hour.

Let the jars cool completely then put the lid on and store in the fridge for up to a week.  You can also top with cocoa nibs, stevia sweetened whipped cream, or chopped nuts.



Strawberry Cream Cheese Danish

Advanced & Core Plan

A co-worker challenged me to come up with a danish recipe. These came out great on the first try! Give them a try. There are probably dozens of different ways these can be prepared (using different berries, adding cheese to the batter, using chocolate, etc.) If you alter the recipe and get a winning combo, post them here.

photo 11/2 cup coconut flour
2 cups almond flour
1/4 teaspoon sea salt
1/4 cup melted butter
2-3 tablespoons erythritol (or stevia to taste)
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
2 organic eggs
juice of 1/2 lemon
1/2 teaspoon apple cider vinegar
1/2 cup plain yogurt or kefir


Cheese Filling:

Softened organic cream cheese with vanilla and stevia (to taste). I used a block of organic cream cheese with 4 droppers of liquid stevia and a teaspoon of vanilla.

Strawberry Filling:

Take a bag frozen strawberries and put them in a saucepan.  Heat until strawberries are softened and start to thicken (the natural pectin in the berries will do this).  Mash with a potato masher for chunkier strawberry filling or transfer to a blender and blend.

Preheat oven to 350 degrees.

photo 3Mix all dry ingredients in a large bowl.  Mix all wet ingredients in a separate bowl.  Add the wet to the dry and mix well.

Roll and flatten into a 2 inch oval and place on parchment lined baking sheets.  Add a dollop of cream cheese and top with a small spoonful of strawberries.  Fold up the edges.

Bake for 20-30 minutes.


(Note:  Baking is not my favorite thing to do so rolling the dough out didn’t happen but if you make the dough and chill it, you should be able to roll it out and make the danishes look more attractive.)


Grainfree Pancakes / Waffles

You won’t even miss your traditional pancakes!  Those typical pancakes are loaded with refined flours, large amounts of sugars, dough conditioners and other toxic ingredients.  This grain free, gluten free version is amazing!

For Pancake/Waffle Mix:
photo1 cup almond flour
1 cup flax seed meal
1 cup garbanzo bean flour
3 Tbsp erythritol or 1 Tsp spoonable stevia
3 Tbsp baking powder (aluminum Free)
1 Tsp sea salt

Combine thoroughly and store in sealed container in the refrigerator until ready to use.

Note:  This makes a great gift idea as well

For Batter:

1 cup pancake mix from above
3/4 Cup Milk (almond, coconut, organic whole milk)
2 Tbsp coconut
1 organic egg

Mix all ingredients together and let it sit for two minutes.  Heat up a skillet with coconut oil (be generous) and pour batter into pan (a large pan will fit 3-4 pancakes). 1 Cup of mix makes about 6 medium sized pancakes.

Core Plan:  Top with Grade B Maple Syrup

Advanced Plan:  put two large handfuls of fresh or frozen strawberries in a saucepan.  heat until strawberries are soft and natural pectin starts to thicken.  You can add some sweetener here if desired.  Transfer to a blender and blend until smooth.

pancake recipe from Dr. Melissa Sell http://www.selling-health.blogspot.com