Category: Core Plan

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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Delicate Brussels Sprouts Sautee

Advanced Plan

Serves 6-8

Many people express the fact that they do not like Brussels Sprouts, often vehemently.  I am always looking for ways to present foods in new ways.  This was an idea that came to me as a way to make Brussels Sprouts appealing for all of the “haters.”.  It is very delicate and tasty.  Feel free to season it up as you wish.  This one is kid approved also.

photo1 lb Brussels Sprouts
1/2 vidalia onion, shredded or finely chopped
sea salt and pepper to taste
1/2 teaspoon dried oregano, thyme or sage or any mixture of the same
2 tablespoons coconut oil or butter (or 1 tablespoon of each)

 

 

 

Heat the oil/butter in a non-toxic pan.  Add onions and cook 1-2 minutes.  Add Brussels Sprouts and spices and cook until crisp-tender.

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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

Raw Pecan Pie Mini Tarts

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Core Plan
Raw, Vegan

Makes about 18 mini tarts

Crust
1 3/4 cup walnuts
3 medjool dates, soaked for at least 30 minutes
Coconut oil, for greasing the pan

Pecan Filling
1 1/2 cups large medjool dates, soaked for at least 30 minutes
1/2 cup pecans plus more for garnish

In a food processor combine the ingredients for the Crust. Pulse until the mixture is broken down and sticks together when pressed. Spoon evenly into oiled (use coconut oil) mini muffin pan and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.
Place the soaked dates in a food processor. Add the pecans and about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon filling into chilled crusts and top with pecans. Place back in the freezer and allow to set up for at least 1 hour. Remove from the pan by running a knife around the edges and popping them out. Place them in mini muffin cup liners or on a dish and store in the refrigerator.

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Protein Packed Brownies

This recipe is nothing short of amazing.  They taste and look just like traditional brownies but these are actually nutritious and loaded with protein due to the almond butter and whey protein.  Make these to share at your next potluck or party.

Advanced & Core Plan

Makes 18-24 brownies

80761aa429c311e3b83422000ab5a88f_51 (16) ounce jar raw almond butter, smooth unroasted
2 organic eggs
1 cup erythritol or stevia to taste (liquid – start with 2 teaspoons and add from there, spoonable – start with 1/4 cup and add from there, pure stevia – start with 1/2 teaspoon and add from there)
1 tablespoon vanilla extract
1⁄2 cup cocoa powder
1/2 scoop Chocolate or Vanilla Perfect Protein
1⁄2 teaspoon sea salt
1 teaspoon baking soda
1/2 cup coconut milk
1 stevia sweetened chocolate bar (like Lydias or Coco Polo), chopped

In a large bowl, blend almond butter until smooth with an electric mixer.  Blend in eggs, then sweetener and vanilla.  Add in cocoa, salt and baking soda, and coconut milk, then fold in chopped chocolate bar..  Line a 9 x 13 glass baking dish with parchment paper and pour batter into dish.  It will be thick so you make need to press it into shape.  Bake at 325° for 35-40 minutes or until a toothpick comes out clean.

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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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