Category: Breakfast

Healthified Waldorf Salad

Advanced Plan

Serves 1-2

waldorf salad1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins) CORE PLAN ONLY
1 granny smith apple, cored and chopped
3 Tbsp organic, full fat yogurt or homemade mayonnaise (recipe in the Maximized Living Nutrition Plans book)
1 Tbsp fresh lemon juice
1/4 tsp sea salt
1/4 tsp pepper to taste
Organic Lettuce leaves

In a medium sized bowl, whisk together the yogurt and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes (if using), and walnuts. Serve on a lettuce leaves.

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Smoked Salmon Hash

Advanced Plan

Serves 1-2

photo2 organic, free range eggs, scrambled
1/2 – 3/4 cup smoked salmon, chopped into small bits
1-2 tablespoons organic cream cheese
fresh or dried dill to taste
sea salt and pepper to taste
1 tablespoon coconut oil or butter

Optional:  additional herbs and spices, spinach, kale, diced onions

 

 

Heat a non-toxic skillet on the stove.  Add butter or coconut oil and heat until melted.  Add eggs and cook until stiffened but not completely done.  Add the rest of the ingredients and mix well.  Serve immediately

Kimberly Roberto1 Comment

Granny Smith Green Smoothie

1 granny smith apple
baby spinach or kale
juice of 1 lemon plus one sliver of lemon (including peel)
Stevia to taste
Coconut water

Optional:  Coconut milk or almond milk, fresh ginger, mint leaves

Put everything in a Vitamix or high powered blender and mix until completely pulverized.  Put in a mason jar with a lid.  Because you are keeping the whole apple and including greens, it will have a fairly heavy consistency to it.  If it begins to settle, continue to shake.

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Southern Style Biscuits

This is a great go-to recipe that is very versatile and tastes great.  They look and feel like traditional biscuits but this recipe blows the old flour biscuits out of the water nutritionally.

These biscuits are great served with butter, with your favorite soup, or topped with berries and stevia sweetened whipped heavy cream.

photo2 1/2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup melted coconut oil, organic butter, or ghee
2-3 tablespoons erythritol (like Swerve) or xylitol
2 organic eggs
Juice of 1/2 small lemon

Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper or use a baking stone.

In a large bowl, combine the almond flour, salt, baking soda, and sweetener.  In a separate bowl mix the eggs coconut oil, and lemon juice.  Stir the wet ingredients into the dry ingredients and mix until combined.  Drop by 1/4 cups 2 inches apart on to the baking sheet and form into biscuit shapes with your fingers.

Bake for 15-20 minutes until just golden brown on top or a toothpick inserted into the center of a biscuit comes out clean.  Serve warm.

Kimberly Roberto3 Comments

Chia Seed Pudding

Advanced & Core Plan

Serves 6-8

Raw, Vegan

This is a great go-to recipe.  It is fabulous because it is raw and contains chia seeds which are very nutritious because they are loaded with omega 3’s, antioxidants, and fiber.  When mixed with liquid, they plump giving the mixture a tapioca-like consistency.  This recipe is extremely versatile as well, you can literally add just about anything to it an top it with your favorite fruits, nuts, seeds, or coconut.

9442aed429c411e384b222000a1fbcf6_53/4 cup chia seeds
4 cups almond milk or coconut milk
2 vanilla beans (split down the center and seeds removed) or 2 teaspoons vanilla extract
6-8 tablespoons erythritol (like Swerve) or stevia to taste (pure stevia, about 1/2 teaspoon to start and add more if desired.  Spoonable stevia – start with 2 teaspoons and add from there. Liquid stevia – start with 1 teaspoon and add from there)

Add almond milk, vanilla, and sweetener to a blender and mix well.  With the blender on a very low setting, add the chia seeds and mix.  If you would like to add other ingredients, do it here.  Transfer to a container and stir every 5 minutes for the first 15 minutes then let sit for 30 minutes to 1 hour.  Transfer to the refrigerator.  When ready to serve, add toppings.

Variations/Toppings:

Berries
Nuts
Seeds
Coconut
Cinnamon
Nutmeg
Cocoa
Cocoa Nibs
Goji Berries
Apples
Maple Extract
Lemon or lemon extract
Kiwi
Etc…

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Grainless Granola

Advanced & Core Plan

Granola is a favorite breakfast food and topping but most store bought granola is full of carbohydrates like oats and sugars like honey, agave, and cane sugar.  This recipe is fun to make and easily storable.

6-10 servings (depending on size of the serving)

photo2 cups nuts (any combination of walnuts, pecans, and almonds – slivered work best)
1/2 cup raw pumpkin seeds
1 cup large coconut flakes, unsweetened
1/4 cup coconut oil
1/4 cup erythritol (like Swerve) or spoonable stevia to taste (about 1-1 1/2 teaspoons)
1 teaspoon fresh grated ginger or 1/4 teaspoon ground ginger
1 teaspoon sea salt
1 teaspoon vanilla
1 teaspoon cinnamon
1 organic egg white, whisked until frothy

Core Plan Option:  1 cup dried fruit (unsweetened cranberries, raisins, dates)

Preheat oven to 300 degrees.  Line baking sheet with parchment paper.  Melt coconut oil in a small saucepan over low heat. Take off heat and stir in ginger, salt, vanilla, and cinnamon. Set aside.
Combine nuts in a food processor and pulse several times to chop the nuts roughly. Transfer nuts to a large bowl. Pull out any large chunks and re-process.  Add pumpkin seeds, coconut flakes and dried fruit, if using to the nuts. Toss to combine then pour the oil mixture into the nut mixture and mix well.  Whisk egg white and pour over mixture and combine with a spoon or your hands making sure everything is coated well.
Transfer granola onto baking sheet, spreading it out into one even layer.
Bake granola for 20-25 minutes until dry and golden (watch it closely so it doesn’t burn). Don’t stir but you may need to rotate the pan if it is growing unevenly.  Remove the parchment from the hot pan and let the granola cool completely (it will get even crispier as it cools).
When the granola is  cool, break it up into chunks. This can be stored for up to two weeks in an airtight container.

Serving suggestions:
As a snack on it’s own
As a cereal served with almond milk, coconut milk, or raw milk
Parfait style with organic yogurt and berries

Kimberly Roberto4 Comments