Category: Core Plan

Juicer Recipes

Here is a good selection of juicer recipes.  Feel free to add greens or greens powder to any of the recipes for added nutrition.

Ginger Apple Juice
4 Granny Smith Apples
1/2 inch fresh ginger
OPTIONAL:  1 fresh beet
If you put the beet in it is very, very red but tastes great.

Apple Pineapple Ginger Juice
1 apple, cored and sliced
1 cup fresh pineapple, cubed, skin removed
1/2 inch fresh ginger
Juice the apple and ginger together, then juice the pineapple and serve.

Midtown Blend
1 large lemon
1-1/2 handful spinach
1 small beet
2-1/2 apples
3-4 carrots
1 thumb size Ginger root

Blueberry Grape Juice
handful of organic grapes
1 cup blueberries, fresh or thawed from frozen
Process the fruit in a juicer and serve.

Apple Kiwi Juice Recipe
3 kiwis, peeled
2 apples, cored and sliced

Pine-Orange-Berry
1 orange, peeled and sectioned
1 cup fresh pineapple, cubed, skin removed
5 strawberries

Kimberly RobertoLeave a comment

Creme de Menthe – Hot or Cold

My favorite taste of all time is mint and chocolate –  Growning up, my favorite treats were:  Mint Chocolate Chip Ice Cream, Peppermint Patties, Girl Scout Thin Mints, you name it. If it was minty and chocolatey…I would eat it.

This is a great treat that is completely healthy while satisfying any mint/chocolate lovers taste buds.  You can enjoy this warm like a mint hot chocolate or cold as a smoothie.
Creme de Menthe
1 serving
1/2 can coconut milk
2 tablespoons cocoa powder (or to taste)
2-3 drops peppermint extract (check label for no sugar)
1/2 head romaine lettuce (optional)
stevia to taste OR 1/2 scoop Perfect Protein
Put everything in a blender or Vita-Mix and blend.  If you are using the romaine lettuce- make sure you blend it thoroughly.
For a COLD smoothie – add some crushed ice, for a HOT chocolate drink, transfer to a saucepan and heat over low/med heat.
Whipped Cream:

1 1/2 cups organic heavy cream
1/4 cup xylitol or erythritol (or to taste)
Blend and top your drink

Kimberly RobertoLeave a comment

Mediterranean Meatballs

I am always looking for new meatball recipes because they are easy to make ahead, kids love them, and they are great for a crowd.  Here is another recipe I tried that was family approved.

Mediterranean Meatballs modified from American GrassFed Beef

2 lbs             grassfed ground beef or ground turkey

1/2 C             finely chopped black olives

1/3 c             finely chopped onions

1 t                 garlic

1/2 c              finely chopped fresh parsley

1                      organic egg

1/3 C              sprouted bread crumbs (just lightly toast sprouted bread and process into crumbs) or cooked quinoa

1/2 t              sea salt

1/2 t             freshly ground black pepper

2 T              grape seed oil

1 can           organic tomato sauce (Check label – NO SUGAR)

Mix all ingredients in a bowl. Form 1 1/2 – 2″ meatballs. Brown in grape seed oil over medium heat. Place meatballs in covered baking dish. Pour prepared tomato sauce over meatballs. Bake in 350 degree oven 20 minutes. Serve over wilted spinach.

Kimberly RobertoLeave a comment

Black Bean Meatballs w/ Cilantro Sauce

Although black beans must be eaten in moderation for the Advanced Plan, these are a nice change of pace.  These are perfectly acceptable for the Core Plan.  Black beans are great because they are high in protein and fiber and contain a healthy dose of magnesium, potassium and folate.

      • 2 cups canned black beans, drained and rinsed (Organic is best)
      • 1 lb grass fed ground beef. (FOR VEGETARIAN OPTION: use 8 ounces chopped mushrooms + 1/2 cup almond flour)
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon dried oregano
    • 2 cloves garlic, minced or crushed
    • 1 organic egg
    • 2 teaspoons lime juice
    • 1-2 medium organic green or red bell peppers (remember, bell peppers are on the “dirty dozen list”
    • 1 onion, sliced
    • 1 avocado, peeled and chopped
    • 1 organic tomato, diced

    Serve with:  Creamy Cilantro Sauce

    • 1 cup plain organic yogurt (best if drained)
    • 4 tablespoons fresh cilantro, chopped
    • 1 teaspoon lime juice
    • sea salt/pepper to taste

    Preheat the oven to 425 degrees.  Pulse beans in a food processor or mash them with a fork or potato masher.  You want them a bit chunky.  Mix the beans with the beef, chili, cumin, oregano, garlic, egg, and lime juice.  Roll into 1″ balls and place on a lightly greased (use coconut oil) baking sheet (lined with parchment or silicone liner if desired).

    Meanwhile, sautee the onions and peppers until slightly cooked but still crisp.  Blend the cilantro sauce ingredients together.

    You can eat these atop the pepper/onion mixture and dip into the sauce OR wrap everything in a sturdy piece of lettuce.  Bibb lettuce works well.

Kimberly RobertoLeave a comment

Organic Thai Red Curry Chicken

This is better than restaurant Thai food- especially because YOU control the ingredients.   It took me a total of about 25 minutes from start to finish so “no time” is not an excuse here.  You couldn’t even drive to a restaurant and back in 25 minutes!  This meal is perfectly acceptable on the advanced plan and makes wonderful leftovers.  You can control the spice by adding more or less curry paste.  You could also make this a veggie dish by excluding the chicken and adding more vegetables.

Put this up against your favorite Thai restaurant!

2 teaspoons coconut oil

1 pound organic, free range chicken breasts, sliced very thin with a sharp knife

1 tablespoon Thai red curry paste (you can make your own or purchase store-bought but check ingredients!  You don’t want any sugar hidden in there.  )

1 cup organic zucchini, sliced (remember, this is one of the Dirty Dozen- you need to go organic)

1 red bell pepper, sliced into strips (another dirty dozen veggie)

1/2 onion, chunked

1 can full fat coconut milk

1 avocado, cut into chunks

2 tablespoons fresh cilantro (optional)

Other optional add ins:  broccoli, mushrooms, small chunk of lemongrass, 1-2 kaffir leaves (I keep sliced lemongrass and kaffir leaves in my freezer to use in soups, Thai dishes, etc)

Heat the oil in a non-toxic skillet like cast iron or thermalon (GreenPan) and brown the chicken.

Add in the rest of the vegetables and cook until chicken is done and vegetables are slightly cooked but still firm.

Add the coconut milk and red curry paste and mix.

Simmer for a few minutes and discard kaffir leaves and lemongrass.

Top with avocado and add fresh cilantro if desired.  Serve and enjoy.

Kimberly RobertoLeave a comment

Teriyaki Meatballs

These quick and easy meatballs are great for appetizers or as a meal served with fresh vegetables and salad.  These are a kid-favorite that will appeal to even the pickiest eaters.

  • 3-4 slices Sprouted Grain Bread, lightly toasted OR 3/4 cup cooked quinoa
  • 1 pound ground turkey
  • 1/2 cup green onions, thinly sliced
  • 1 egg, slightly beaten
  • 3 tablespoons liquid aminos or tamari
  • 2 teaspoons fresh ginger, microplaned
  • 2-3 cloves fresh garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons red chile sauce (optional)
  • pineapple OR granny smith apple, grated or minced
  1. Preheat oven to 375 degrees F. Line a baking sheet with a Silpat or silicone liner.
  2. Take crust off bread and break into pieces; place in blender or food processor and process until finely ground into crumbs.
  3. Combine turkey, bread crumbs, green onions, egg, tamari, ginger, garlic, pepper, chili sauce, and pineapple or apple in medium bowl. Divide turkey mixture into 36, 1-inch balls (mixture will be sticky)
  4. Brown in a little bit of coconut oil then transfer to the baking dish.
  5. Bake until cooked through.
  6. Serve with additional pineapple if desired.

Kimberly RobertoLeave a comment