Category: Core Plan

Pesto – 4 Ways

Advanced Plan & Core Plan

Servings vary depending on use.
pestoPesto is very versatile and can be used to top eggs, whole grain pasta, quinoa or brown rice, chicken, fish, beef, burgers, sandwiches, soups, salad dressings, etc.  Feel free to get creative with the ingredients and make your own version of pesto.

Pesto can also be frozen into individual servings by using a bpa free ice cube tray.
Basil Pesto
4 cups packed fresh basil leaves, washed well
1/2 cup pine nuts, toasted until golden and cooled (watch closely and stir a few times) or walnuts
1/2 cup freshly grated Parmesan cheese
2 large garlic cloves, minced or pressed
1/4 cup plus 3 tablespoons extra-virgin olive oil
sea salt and black pepper to taste
optional, 1/2 teaspoon chili powder

For spicy basil pesto add 1/2 tsp crushed red pepper

Place the basil in a food processor. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Parmesan cheese, garlic, chili powder(if using), and remaining oil. Continue to blend until smooth.

Arugula Pesto

1 cups arugula (packed)
1/2 cup raw almonds or walnuts
1 tablespoon lemon juice
1 tablespoon lemon zest
2-3 tablespoons olive oil
sea salt and black pepper to taste

Place arugula almonds, lemon juice, lemon zest and 1 tablespoon of the oil and pulse until blended into a paste.  Add the rest of the oil along with the salt and pepper.

Roasted Red Pepper Pesto or Sun-Dried Tomato Pesto

3 tablespoons pine nuts, roasted
2 cups sliced roasted red peppers or 12 sun dried tomatoes, chopped
1/2 cup packed fresh basil leaves
2 cloves garlic
2 tablespoons grated Parmesan cheese
2-3 tablespoons olive oil
Salt and freshly ground black pepper to taste

Spicy Option:  1/4 – 1/2 tsp crushed red pepper

Place the pine nuts red peppers, basil, garlic, parmesan cheese and 2 tablespoons of the oil in a food processor. Process until smooth and thick, adding more oil as necessary to create a thick paste. Season to taste with salt and pepper.

Avocado Pesto

http://selling-health.blogspot.com/2013/05/turkey-burgers-with-avocado-pesto.html

Kimberly RobertoLeave a comment

Leeks Vinaigrette

Advanced & Core Plan

Makes 2 Servings

IMG_33488 small leeks or 4 large leeks cut in half
sea salt
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar or apple cider vinegar
3 tablespoons extra virgin olive oil
2 teaspoons capers

Suggested accompaniments:

  • Baby dills or other sliced pickles
  • olives
  • hard cooked eggs, sliced in half

Trim leeks removing tough outer layers and root ends.  To wash, make a slit, lengthwise down each leek and put in a large pot of water.  Swish to remove any sand or dirt.

Bring a large pot of water to a boil and add leeks, cooking for 8-10 minutes or until leeks are tender when pierced with a knife.  If you have cut large leeks in half, they may come apart.  Drain and cool to room temperature.

Mix mustard and vinegar in a bowl.  Whisk in olive oil to make a thick dressing.  Season with sea salt and pepper.

Arrange 4 leeks on each plate and drizzle with dressing, top with capers and serve the garnish on the side.

NOTE:  This can also be done with parboiled asparagus

Kimberly RobertoLeave a comment

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

Spanish (Cauliflower) Rice

Advanced & Core Plan

Servings: 6

photo1 head cauliflower, “riced” (see below)
1/4 large onion or 1/2 small onion, grated or finely chopped
2-3 tablespoons coconut oil
2 cloves garlic, pressed or finely minced
2 teaspoons cumin
2 teaspoons chili power
1 cup organic chicken stock
1/2 cup salsa (check ingredients or make homemade)
1/2 – 1 tsp sea salt

 

Optional:  chopped black olives, cilantro, organic cheese

To “rice” the cauliflower:  If using a heavy duty blender like a Vita-Mix, chop the cauliflower into florets and put into the canister, add filtered water to cover cauliflower, turn on blender to low-med speed and wet-chop until the consistency of rice.  Drain off the water.  If you do not have a heavy duty blender, simply use a grater to grate the florets into “rice”.

Heat coconut oil in a non-toxic skillet until melted.  Add onion and garlic and sauté for 2-3 minutes or until soft.  Add cauliflower, cumin, chili powder, salt, chicken stock, and salsa.  Simmer until most of the liquid is boiled off and the cauliflower is cooked through.  (The finished product will be a little firmer than regular rice).

Top with optional toppings if desired.

MAIN DISH IDEA:  Great served with a simple chicken dish:  chicken breasts topped with salsa (check ingredients) cooked at 350 degrees for 15 minutes, add organic cheddar cheese and cook for another 15 minutes.  Super easy!!!

Kimberly RobertoLeave a comment

Peanut Butter Pie

Makes 1 Pie:  8 Slices

peanut butter pieCrust
1 cup almond flour
1/2 cup ground flaxseeds
1/4 teaspoon liquid stevia
1/4 cup cocoa powder, optional
1/4 cup organic butter, melted
1 tablespoon vanilla extract

Blend all ingredients together and press into a 9″ pie plate.  Cover the entire dish with foiled and bake for 20 minutes or until firm.  COOL COMPLETELY

Filling
1 cup organic heavy cream
1 teaspoon vanilla
8 ounce brick organic cream cheese, softened
1/2 teaspoon liquid stevia, 1 tablespoon spoonable stevia, or 1/2 cup erythritol (like Swerve)
1 cup organic creamy peanut butter
2 tablespoons full fat coconut milk

In a large bowl, using an electric mixer, beat the cream and vanilla until stiff peaks form.  Set aside.

In a separate bowl, beat the cheese and stevia until blended.  Beat in the peanut butter and coconut milk.  Fold in the whipped cream until well mixed.

Pour into the cooled pie crust and refrigerate for 2 hours until set.  Slice with a sharp knife.

Drizzle with melted unsweetened chocolate/butter/stevia if desired.

*This recipe is adapted from the “Wheat Belly Cookbook” by William Davis MD.

Kimberly Roberto1 Comment