Category: Core Plan

Dark Chocolate Trifle

Serves: 4    Advanced and Core Plan Approved

This recipe is an amazingly decadent, sweet-tooth satisfying dessert with a beautiful presentation.  It has the added benefit of healthy ingredients like cocoa, coconut oil, and almonds.

Dark Chocolate Cake

1 1/2 cup almond flour
1 tsp stevia (pure steviosides)
1/3 cup cocoa
1/2 tsp sea salt
1 tsp baking soda
1 tablespoon apple cider vinegar
1 tsp vanilla
scant 1/3 cup coconut oil (melted)
scant cup coconut water

Mix all ingredients and put into a 8″square or 8″ round baking pan.  Bake at 350 degrees for 20 minutes or until a toothpick comes out clean.  Let cool

Vanilla Cream

1 cup almond flour
1/4 tsp stevia (pure steviosides)
6 tablespoons coconut milk
1 tsp vanilla

Mix everything in a bowl (a hand mixer works best)

To assemble trifle:

Cut cake into small squares, add dolops of vanilla cream and sliced strawberries.  Best presentation in a glass.

**NOTE:  stevia amounts may need to be adjusted if using spoonable or liquid stevia.  The amounts shown are using pure stevia extract.

Kimberly RobertoLeave a comment

Cauliflower “Rice”

Serves 4 –  Advanced and Core Plan

For those of you following the Advanced Plan or just trying to avoid grains, this is a terrific rice substitute.  Cauliflower wouldn’t be happy to be called a substitute because it stands on it’s own as a tasty satisfying dish on it’s own.

1 head cauliflower, chopped into florets
sea salt
black pepper
butter
grated parmesan cheese, optional
any combination of herbs, optional

Transfer the cauliflower to a blender and cover with filtered water.  (This is called wet-chopping.  It is best done with a Vita-Mix or other blender that drives the food downward).  Pulse the blender several times to get the desired consistency.  (It should look like thick rice).  It may take a few pulses.

Tranfer the cauliflower and water to a saucepan and boil to desired doneness.  It will still have more crunch than regular rice.  Be careful not to overcook the cauliflower.

Drain the cauliflower in a strainer and season with sea salt, pepper, butter, and parmesan cheese and herbs if desired.

Kimberly RobertoLeave a comment

Swedish Meatballs (Breadless)

This is a recipe that I remember all the way back to my kid years.  These are great for kids and for a crowd.  They are also a terrific make-ahead meal – the taste great reheated and even frozen for later use.  Make a double batch and freeze half.  (NOTE:  to freeze, line a large ziploc bag with parchment paper and place meatballs inside.  To re-heat, let thaw slightly and transfer to a skillet to reheat.  You can add additional organic stock if it is not “saucy” enough or to keep the meatballs from drying out.)

2 pounds grass fed ground beef
1 organic egg + 1 organic egg yolk
1/4 cup almond meal
1 teaspoon dried parsley
1/4 large onion, grated
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp fresh ground nutmeg (hint:  keep them in the freezer and grate them with a microplane)

Mix all ingredients well and shape into 1″ balls.  Fry in batches (don’t crowd the pan) in a non-toxic skillet until almost cooked through.  After all batches are browned, transfer them all back into the skillet.  Add 1 cup (or more if desired) of organic chicken broth.   Finish cooking and serve warm.

Kimberly RobertoLeave a comment

Basil-Walnut Egg Scramble

Eggs are a great breakfast option and have tremendous versatility.  This is a quick, easy recipe that packs a lot of taste.  The basil makes it fresh and unique.  The addition of the walnuts adds a nice crunch and extra good fats and protein.

2-3 organic eggs

handful fresh basil

handful walnuts

sea salt/black pepper to taste

optional:  dash of nutmeg

Heat a non-toxic skillet to medium heat.  Add a pat or two of organic butter  and drop all ingredients into the pan and scramble right in the pan.

Kimberly RobertoLeave a comment

Strawberry Gelato

Core and Advanced Plan

Serves 2

This is one of the easiest desserts to make.  It is only 3 ingredients and in 3 minutes, you are in heaven!  You will not believe that there is an avocado in there.

1 – 10 oz bag of frozen strawberries (about 2 cups)

1 ripe avocado, pit and peel removed

Stevia to taste

Put the strawberries and avocado in a heavy duty blender (preferably with a plunger).  Make sure you blend it well then add stevia to taste.  It won’t take much because the strawberries are sweet on their own.

Kimberly RobertoLeave a comment

Oven Baked Pesto Chicken

photo by Kimberly Roberto

This is a recipe I have been making since my early married life.  It was one that was quick and easy, yet has tremendous flavor.  It is great for the whole family but also has an elegant flair that can be used for dinner parties.   Surely one of my favorites.

 

1 pound organic chicken breasts
1-2 tablespoons of pesto sauce per breast (homemade (see below) or storebought but check ingredients!!! Look for olive oil NOT damaged oils)
4 roma tomatoes, sliced
sea salt and ground black pepper
shaved parmesan cheese, optional
sliced black olives, optional

Preheat oven to 350 degrees.

Trim any excess fat from the chicken and place between pieces of parchment paper.  Pound chicken to even thickness (approximately 1/2 inch) with a meat mallet.  Sprinkle both sides with salt and pepper and transfer to a baking dish.  (General cooking hint:  you want the chicken to fit snugly for best cooking – you do not want a lot of extra space in the pan)

Spread pesto sauce over the top of the chicken breasts and cook for about 20 minutes than add the sliced tomatoes and parmesan cheese if desired.  Continue cooking until chicken is cooked through (about 15-20 additional minutes).  Add slices olives as garnish if desired, and serve.

Pesto Sauce

3 cups fresh basil
1 cup extra virgin olive oil
2 tablespoons garlic, minced
1/2 cup  pine nuts or walnuts ground fine
2/3 cup grated parmesan
1/2 teaspoon chili powder, optional

Place the basil in a blender.  Pour in about 1 tablespoon of the olive oil, and blend the basil into a paste.  Gradually add pine nuts or walnuts, cheese, garlic, chili powder, if desired, and drizzle in remaining oil.  Continue to blend until smooth.
Extra pesto sauce can be used on eggs, on cauliflower or other steamed vegetables, over spiral sliced zucchini, or as a dip.  Extra can also be frozen in ice cube trays for use later.

Kimberly RobertoLeave a comment