Category: Breakfast

Cranberry Chocolate Biscotti

Core Plan

Makes about 24 biscotti

This recipe has super simple ingredients and rival their less healthy counterparts.  These are great served with hot green tea and work great for breakfast or for a snack.

photo1/4 cup melted coconut oil
2 large organic eggs
1 tablespoon vanilla extract
3 cups almond flour
1/2 cup erythritol (like Swerve) or xylitol or pure stevia to taste
1/4 teaspoon sea salt
1 teaspoon baking soda
1/2 cup dried cranberries or cherries, unsweetened (these are harder to find)
1 bar stevia sweetened chocolate bar (like Lydia’s or Coco Polo)
1/2 cup sliced almonds or chopped pecans, optional

Preheat the oven to 350 degrees.  Line a large baking sheet with parchment paper.  In a large bowl, combine the oil, eggs and vanilla with a hand mixer for 2-3 minutes.  In a separate bowl, mix the almond flour, sweetener, salt, and baking soda.  Stir the wet mixture into the dry until well combined.  Fold in the cranberries, chocolate, and nuts if desired.  Split the dough in two and form into two logs (about 9 inches by 2 inches).

Bake for about 18 minutes or until lightly browned around the edges.  Let the logs cool for at least 1 hour then cut into slices (about 1/2 inch thick – too thin and they will fall apart) with a sharp serrated knife.  Return the sliced biscotti to the baking sheets laying on their sides and bake for an additional 15 minutes, turning halfway through.  Let cool and serve.

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Chai Spiced Smoothie

Advanced & Core Plan

Serves 1

This is great in the morning or as a dessert.
photo1/2 can coconut milk (be sure to get BPA free cans like Native Forest)
1/2 cup ice
1 scoop Vanilla Perfect Protein or Perfect Plant Protein
pinch cinnamon
pinch ground cardamom
2-3 cloves
pinch ginger

Put everything in a heavy duty blender like a Vita-Mix and blend. You can adjust the spices to your liking.

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Grainless Bread

Core & Advanced Plan

Makes 1 loaf

This is an extremely easy gluten free, grain free, sugar free bread recipe.  It is a great substitution for traditional bread and can be used for sandwiches, to make french toast, to soak up soups/stews, or to toast with butter or almond butter.  This recipe is very tasty and looks beautiful too!  The bread is very sturdy and holds up well.  It is also very moist so will not crisp as much as ‘regular’ bread when toasted.

IMG_31371 1/4 cups almond flour

1/4 cup + 2 tablespoons garbanzo bean flour

1/4 cup ground golden flaxmeal

1 1/2 teaspoons baking soda

1/4 teaspoon sea salt

5 organic eggs, separated

1/4 cup organic butter, melted

1 tablespoon amasai, plain yogurt, or organic heavy cream

4-6 drops of liquid stevia, optional

Preheat oven to 350 degrees and grease a loaf pan with coconut oil.

Combine the almond flour, garbanzo bean flour, flax meal, baking soda, and salt and pulse until blended.  Add the egg yolks, butter, amasai or yogurt, stevia, if using, and pulse until blended.

Put the egg whites in a large bowl and mix with an electric mixer until soft peaks form.  Pour into the flour mixture in the food processor and pulse (do not run) until the egg whites are blended.

Spread into the greased pan.  Bake for 40 minutes or until a toothpick comes out clean.

Cool in the pan for 15 minutes and then cool the rest of the way on a rack.

Use a sharp bread knife to slice to desired thickness.

*Recipe modified from the Wheat Belly Cookbook

Kimberly Roberto8 Comments

Cinnabites

Advanced & Core Plan

Makes about 36 mini muffins or 8-10 large muffins

Cinnamon rolls are a popular comfort food for breakfast or snacks.  While these are not rolls, these muffins replicate cinnamon rolls very well.  They can be eaten plain or can be frosted with a healthy cream cheese frosting if desired.

photo

1/2 cup organic plain yogurt
1/4 cup of erythritol (like Swerve) or stevia to taste
2 organic eggs
2 1/2 cups of almond flour
1/4 teaspoon of sea salt
1/2 teaspoon of baking soda

topping:

2 tablespoons of ground cinnamon
4 tablespoons of erythritol (like Swerve), xylitol or stevia to taste
2 tablespoons of organic unsalted butter or coconut butter, melted

OPTIONAL FROSTING:  organic cream cheese mixed with stevia and vanilla to taste – spread on top or use as a dip (add some coconut milk to thin)

Preheat oven to 310 degrees F.
Combine all the wet ingredients into a bowl and blend well with a spoon.  Add the dry ingredients and blend well with a spoon. Blend all the topping ingredients using a fork.

Place cupcake liners in a muffin pan and fill the liners 2/3 with batter.

Add small crumble of topping for mini muffins or about a tablespoon of topping for large muffins on top of the batter.

Use toothpick or skewer to mix some of the topping into the batter (or just leave it on top).

Bake for 20-25 minutes or until a toothpick placed in the center of a muffin comes out clean and the tops are starting to brown.

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Gingerbread

This is an amazing recipe that is great for the holidays or to give as a gift. As with all the Maximized Living Recipes, it is grainless and sugarless. Not only that, it contains flax which is a great source of Omega 3’s. This recipe is from my friend Lin Hardick who just happens to be my co-author B.J. Hardick’s mom.

Ingredients:
1 ¼ cup flax seed meal
1/4 to 1/3 cup unsweetened shredded coconut
2 teaspoons aluminum free baking powder
2 teaspoons ground ginger
1/2 teaspoon ground cloves (substitute allspice)
1 ½ – 2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
Stevia equivalent to approximately 2/3 cup sugar
4 large organic, free range, antibiotic‐free, eggs, beaten
1/8 cup olive oil (1/8 cup = 2 Tablespoons)
1/2 cup water (substitute unsweetened Vanilla flavored Almond Milk)
1 tablespoon pure vanilla (no sugar – check the ingredients)
1/4 to 1/2 cup chopped pecans or whole pecan halves (optional)
Preparation:
Preheat oven to 350 F. Line a cake pan with parchment paper on the bottom and sides, or use an 8×8 inch silicone baking pan.
1) Mix the dry ingredients together.
2) Mix the wet ingredients.
3) Add the wet to the dry and combine thoroughly.
4) Let batter stand 10 minutes.
5) Pour batter into the pan.
6) Sprinkle with pecans (optional) and bake for approximately 18 to 22 minutes, or until a toothpick inserted in the center of the cake comes out clean.

http://goodfood-lin.blogspot.com/2010/03/gingerbread-fake-i-mean-cake.html

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Pistachio Smoothie/Ice Cream

I did a shopping tour at Costco yesterday and at the end the Vitamix “guy” was there so we stuck around for a demo. He made a pistachio ice cream but it used a couple of non-maximized living approved ingredients. I decided to modify it and give it a try. It turned out amazing! You will definitely need a vitamix or something equally powerful.

You won’t believe how delicious this is!

Makes about 3 medium smoothies

Ingredients:

1 1/2 cups full fat coconut milk
Large handful organic spinach
Handful shelled pistachios (I was surprised that roasted salted pistachios worked well. If you can find raw pistachios use them!)
1/2 avocado
2 -3 scoops Perfect Protein
2 cups ice
More stevia to taste (I used one of the mini scoops in the Kal brand pure stevia)

Blend everything together using the plunger. This can be eaten with a straw or spoon.

20121021-111202.jpg

Kimberly Roberto1 Comment