Category: Core Plan

Fred’s Sports Super Salad

Salad Base:
1 head romaine lettuce
bowlful of baby mixed greens
baby spinach
mixture of any of these

Toppings:
chopped cucumber
chopped tomatoes
chopped avocado
grilled bison or grass-fed beef burger
hard boiled eggs

Dressing Options:
Recommended: Hot Pepper Sauce (check label for no sugar)
Olive Oil & Balsamic Vinegar
Ranch Dressing from the Maximized Living Nutrition Plans book

Optional:
raw cheese

Mix all ingredients except burger in a large bowl or plate and top with a hot burger.  Drizzle with dressing.

Kimberly Roberto1 Comment

Monterrey Chicken Salad

This is an inspired recipe from our favorite Mexican restaurant.  Many people think there aren’t any healthy options at a Mexican restaurant but if you are creative with your substitutions, you can make it work.  That being said, the best option is ALWAYS making it at home with ingredients YOU control.

1 small head organic romaine lettuce
1-2 handfuls organic baby spinach
1 small organic grilled chicken breast
Chopped tomato
Chopped avocado

Dressing = salsa (homemade or sugar-less store bought – check labels!)

Optional:
Organic cheddar cheese (preferably Beyond Organic Cheddar)
Black olives

Put lettuce and spinach in a bowl or on a plate and layer the rest of the ingredients.

 

Kimberly RobertoLeave a comment

Berry Smoothie

This is the basic smoothie recipe that we recommend.

1/2 can coconut milk (Native Forest brand preferred to ensure no BPA cans)

1-2 handfuls organic frozen berries (strawberries, blueberries, raspberries, blackberries, or a mixture of any)

Enough filtered water to cover the berry/coconut mixture.  (add more if needed for it to blend)

1 – 1 1/2 scoop   Maximized Living Perfect Protein

Put all ingredients except protein into a high powered blender (like a Vitamix).  When the mixture is smooth, add the protein powder, mix for a few seconds and serve.

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Strawberry Cheesecake Bites

Core or Advanced Plan

Serves: 4-6

Here is a simply beautiful, elegant, easy to do dessert.  Make these for your sweetheart or to impress your friends.
-1 lb large organic strawberries
-8 oz. organic cream cheese, softened
-1/2 tsp – 1 tsp spoonable stevia (this is to taste so sweeten it to your liking)
-1 tsp vanilla extract
-lightly toasted almond flour (watch it very carefully, it will brown quickly!) 
1. Rinse strawberries and cut off the very tip of the strawberry so that it will stand up.  Remove the green top and scrape out a hole with a paring knife. .  Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, stevia, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off or simply spoon it in with a small spoon. Fill the remaining strawberries with cheesecake mixture. Dip the filled strawberries in the toasted almond flour.   Refrigerate until serving.

Kimberly Roberto3 Comments

Coconut Soup

Advanced & Core Plan Approved:

Serves: 4

This is a terrific restaurant style soup.  It’s flavors excite the palate and matches well with any kind of stir fry.

TIP:  Buy several lemongrass stalks and kaffir lime leaves, cut them and freeze them.  They will last up to a year in the freezer and can be popped into the soup from frozen.

  • 2 (13.5 ounce) cans canned coconut milk (BPA free cans)
  • 2 cups filtered water
  • 1 (1 inch) piece lemon grass stalk
  • 10 kaffir lime leaves
  • 1/2 pound shiitake mushrooms, sliced
  • 1/4 cup fresh squeezed lime juice
  • 3 tablespoons fish sauce (check ingredients)
  • 1 teaspoon curry powder
  • 1 tablespoon green onion and/or parsley, thinly sliced
  • 1 teaspoon dried red pepper flakes
  • cooked chicken, chopped (optional)

Directions

  1. Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, red pepper flakes, chicken (if desired), and curry powder. (You can add more curry powder if desired)
  2. To serve, ladle into a bowl and garnish with green onion and parsley

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Wilted Escarole with Beans

This hearty soup is loaded with nutritious greens.  It is perfect for taking the  leftovers for lunch the next day.

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Sea Salt
4 cups organic chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
1 (1-ounce) piece Parmesan

Optional:  grate more parmesan cheese and place on piles on a parchment lined baking sheet.  Bake at 350 degrees until browned and holds it shape.  Serve with the soup.  NOTE:  the parmesan crisps will melt when put in hot soup so you may want to serve them on the side.

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

Kimberly RobertoLeave a comment