Category: Core Plan

Blackbottom Strawberry Cream Pie (Vegan)

Advanced Plan

Raw/Vegan

Serves 8

Picture and Recipe Credit to Lin Hardick’s   Good Food Blog
Crust:

3/4 cup crushed raw pecans or walnuts
1/4 cup dried unsweetened shredded coconut

OPTIONAL:  Chocolate “Bottom”:
3/4 cup stevia sweetened chocolate (like coco polo or lydias).
-OR- Chocolate from the chocolate bark recipe in the Maximized Living Nutrition Plans book. 
Filling:

2 cups fresh raspberries (or strawberries)
1 cup raw organic cashews , preferably soaked overnight and drained
2 tablespoons vanilla extract

1 to 2 droppers full of liquid stevia (to taste), or 1/8 – 1/4 tsp pure stevia or 1/2 cup erythritol (like Swerve)
1 pinch salt

1 cup coconut oil, melted

Grind crust ingredients in food processor or high speed blender and press into bottom of a 9 inch pie plate, building up the sides slightly.

Place all filling ingredients into blender or food processor and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 2 to 3 hours.

Kimberly RobertoLeave a comment

Cranberry Orange Scones

Advanced & Core Plan
2 cups blanched almond flour
¼ teaspoon celtic sea salt
1 teaspoon baking soda
½ cup dried cranberries
1 tablespoon orange zest
1 egg
2 tablespoons eryrithritol (like Swerve brand)
In a large bowl, combine almond flour, salt, baking soda, cranberries, and zest
In a smaller bowl, combine egg and sweetener
Mix wet ingredients into dry
Knead dough with hands if necessary to ensure proper distribution of ingredients
Form dough into 2 little circles so that each one is about ½-inch in thick
Cut each circle like a pizza, into 8 slices
Transfer to a parchment paper lined baking sheet
Bake at 375° for 10 minutes

Kimberly RobertoLeave a comment

Roasted Radishes

Advanced & Core Plan
Serves 4-6
High-heat roasting completely changes radish’s peppery flavor and gives them a whole new taste.
photo
  • 2 bunches medium radishes
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • 2 tablespoons unsalted organic butter
  • 1 teaspoon fresh lemon juice

Preheat oven to 450°F. Drizzle olive oil over the bottom of a glass baking dish. Cut radishes lengthwise in half or in fourths if they are large and place in the baking dish.   Sprinkle lightly with coarse salt and use your hands to mix everything. (try to get as many of the red skins facing up as possible.  Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season tmore coarse kosher salt, if needed.

Remove from oven and drizzle in fresh lemon juice.

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

Super Veg Minestrone Soup

Advanced & Core Plan
Serves 3-4
2 teaspoons coconut oil
1 medium yellow onion
2 teaspoons fresh oregano, chopped or 1/2 teaspoon dried oregano
2 teaspoons minced garlic
2 medium organic yellow squash, chopped
2 medium organic zucchini, chopped
2 medium carrots, chopped (Core Plan)
6  organic Roma tomatoes, chopped OR 2 cans organic crushed tomatoes (no need to blend) + 2 chopped whole tomatoes
40 oz. organic, free range chicken broth, divided
1 can Great Northern beans, rinsed & drained
1  6 oz. bag of fresh baby spinach or 5-6 leaves kale, stems removed and chopped
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 oz. (1 cup) grated asiago or parmesan cheese

Heat oil in a dutch oven over medium high heat.  Add onion to pan and sauté  until softened, stirring frequently.  Add oregano, garlic, sea salt, and pepper and heat through.    Stir in squash, zucchini, and carrot sauté about 5 more minutes or until vegetables are tender.  While the vegetables are cooking, place all but one cup of the chopped Roma tomatoes and a small amount of the broth in a blender and blend to a smooth consistency.   Add the tomato mixture along with the remaining chopped tomatoes, beans, and the remaining broth.  If using kale, add it here.  Bring to a boil. reduce heat; simmer about 20 minutes.

Remove from heat. If using spinach, stir it in here along with additional sea salt and pepper if desired.  Top with grated cheese.

Kimberly RobertoLeave a comment

Roasted Tomato Soup

Core or Advanced Plan

Serves 2-4

1 lb ripe plum tomatoes, cut in half lengthwise
4 tbsp extra virgin olive oil
1/2 tsp sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped yellow onions
2 garlic cloves, minced
dash crushed red pepper flakes
1 cup fresh basil leaves, packed
1/4 teaspoon fresh thyme leaves
4 cups chicken stock or water

OPTIONAL:  add a dollop of pesto (check ingredients), toppings:  basil leaves, pine nuts, parmesan cheese
Preheat the oven to 400 degrees F. Toss together the tomatoes, olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an stockpot over medium heat, sautee the onions and garlic with a pat or two of butter,  and red pepper flakes until the onions start to brown. Add the tomatoes (including any liquid on the baking pan) basil, thyme, and chicken stock. Bring to a boil and simmer uncovered for 30-40 minutes. Put into a colander and press through discarding the large remaining basil leaves and tomato skins. Add more salt if necessary and check for consistency.  If you like a thinner soup, add more water or stock . Add pesto if desired, Serve hot or cold.

Kimberly Roberto1 Comment