Advanced Plan No Bake Individual Cheesecakes

Advanced & Core Plan

Serves 2-4 depending on the size

4 oz organic cream cheese
2 tablespoons organic  sour cream
1/4 cup organic heavy whipping cream
1/4 cup erythritol (like Swerve) or monk fruit sweetener
1 tablespoon grass fed butter, room temperature
1/2 teaspoon vanilla extract
splash of lemon juice

Mix all ingredients with a hand mixer and spoon (or pipe) into cupcake molds or small ramekins or glasses

Optional “crust” – create a mixture of nuts, seeds, almond flour, cinnamon and grass fed butter and press into the bottom before adding cream cheese mixture.

Optional – top with fresh berries, boiled berries (for a syrup type topping) or melted stevia-sweetened chocolate

 

Almond Power Bars

Advanced and Core Plan

These no bake, high-protein, high-fiber bars are a cinch to make and easy to take along.

2 Cups Raw Almonds
1⁄2 Cup Flaxseed Meal
1⁄2 Cup Unsweetened Shredded Coconut
2 Scoops Flavored Whey Protein Powder
1⁄2 Cup Raw Almond Butter
1⁄2 Teaspoon Kosher Salt
1⁄2 Cup Coconut Oil
8 Drops Liquid Stevia or 3⁄4 Teaspoon Stevia Powder, To Taste
1 tablespoon pure vanilla extract (No sugar – check the label)
8 squares unsweetened chocolate, melted and sweetened to taste with stevia and cinnamon (optional)

Place almonds, flax meal, shredded coconut, whey powder, almond butter and salt in a food processor. Pulse briefly, about 10 seconds. In a small saucepan, melt coconut oil over very low heat. Remove coconut oil from stove; stir stevia and vanilla into oil.

Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste. Press mixture into an 8 x 8 glass baking dish. (A parchment paper liner helps when you want to remove the bars from the dish.) Chill in refrigerator for 1 hour, until mixture hardens. In a double boiler, melt chocolate, stirring in stevia and cinnamon. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens. Remove from refrigerator, cut into bars, and serve.

 

No-atmeal Cookies

My son challenged me to make a cookie that tasted like an oatmeal raisin cookie but would still be advanced plan approved. Of course, oatmeal was out so I had to get creative. His taste test gave it a thumbs up. The spices and dried blueberries really gave it an oatmeal raisin flavor.

Advanced or Core Plan

Makes 24 cookies


1 cup almond flour
1/8 cup walnuts
1/8 cup pecans
2 tablespoons flax meal
1/4 cup erythritol (I used Swerve)
1 teaspoon cinnamon
dash nutmeg
dash ginger
2 eggs

Optional:  1/2 – 1/3 cup Dried blueberries (I used Eden brand) to mimic raisins

Process nuts in a food processor so to a semi-fine consistency.  Add the rest of the dry ingredients.  Add the eggs and process until smooth.  Add the blueberries if desired and mix in with a spatula.

Drop by tablespoons on a parchment lined baking sheet. Shape with fingers if desired. (I left mine in mounds)

Bake at 350 degrees for 10-13 minutes (they will still feel somewhat soft)

Grain Free, Sugarless Pumpkin Pie

Advanced & Core Plan

Makes 1 Pie

For the crust:

1 1/2 cups almond flour
3 tablespoons erythritol or spoonable stevia
3 tablespoons organic butter

For the pie filling:

1 (15 ounces) can pumpkin puree (no sugar, check the label)
3/4 cup erythritol (like Swerve) or spoonable stevia (like Stevita)
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 ounces organic, grass-fed heavy cream (or coconut cream)
8 ounces unsweetened almond milk (original or vanilla)

Heat oven to 350 degrees.  Melt the butter.  Mix the melted butter with the almond flour and sweetener.  Pat into a glass pie plate with your fingertips.  Gently heat in the oven for about 8 minutes.  Do not let the crust brown.  Remove from oven and cool completely.

For the Filling:

Preheat the oven to 425 degrees.  Combine all ingredients.  Pour into the cooled pie crust.  It is best to cover the uncovered crust with foil so it doesn’t get over cooked).  Bake for 15 minutes at 425 degrees.  Reduce heat to 350 degrees and bake for an additional 50 minutes.  (The pie will still seem gooey in the middle but once it is cool, it will solidify).  Cool and garnish with whipped organic heavy cream and sprinkle with cinnamon.

 

Blonde Brownie Bars

Core & Advanced Plan

Makes about 24 bars

I have been trying to make a blonde brownie for a few years now.  I concluded that maybe a layered type bar would be best since I could never get them gooey enough.  Because brown sugar and caramel were out, I improvised.  This one got a stamp of approval from the entire household.  Enjoy!

 

 

 

 

 

 

 

 

FOR THE BROWNIE LAYER

  • 2 1/4 c. advanced plan flour (I used paleo flour but you can also use 1 3/4 cup almond flour + 1/2 cup coconut flour)
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 12 tablespoons grass fed butter, melted (I use Kerrygold)
  • 1 c. erythritol (like Swerve brand) or xylitol
  • 3 droppers English Toffee Liquid Stevia (Sweetleaf brand)
  • 2 large free range, organic eggs
  • 1 tsp. pure vanilla extract
  • cinnamon and sweetener, for sprinkling

FOR THE WHITE LAYER

  • 2 blocks organic cream cheese, softened
  • 1/2 c. erythritol (like Swerve brand) or xylitol
  • 2 large free range, organic eggs
  • 1/2 tsp. pure vanilla extract

Preheat oven to 350º and line a 9″-x-13″ baking pan with parchment paper.

Prepare brownie layer: In a medium bowl, whisk together advanced plan flour, baking soda, and cinnamon. In a large bowl, beat butter and sweetener with a hand mixer until pale and fluffy, about 3 minutes. Add eggs, vanilla, and toffee stevia and mix until just combined. Gradually add flour mixture and mix on low until just combined.

Prepare white layer: In a large bowl, beat cream cheese and sweetener until fluffy. Add eggs, and vanilla and beat until combined.

Press about two-thirds of the brownie layer dough into an even layer in the bottom of the pan using a spatula.  Then sprinkle with cinnamon and sweetener. Pour white layer batter on top in dollops and smooth with a spatula. Break up remaining brownie dough into small clumps and sprinkle over then sprinkle with more cinnamon and sweetener.

Bake until edges are set and center is soft to the touch, about 35 minutes. Let cool completely before slicing into squares.

‘Tis the Season To Be Healthy

I am so excited to share my very first recipe e-book just in time for Christmas!

Buy Now

It is difficult keeping your health a priority, especially this time of year. However, once you look through this book and try some of these recipes, you will quickly realize that it is easier than you think to keep yourself healthy during the season and it’s fun to try new recipes that you can feel good about eating.  The recipes are all sugar-less, grain-less, and taste great.  My hope is that you will take great care of yourself this holiday season which includes fueling your body with quality nutrients rather than neglecting and polluting it. Although it doesn’t have to be a game of perfect this season, it does help to do things for yourself that will keep you from falling completely off the rails and limping in to the new year feeling guilty and overwhelmed. Remember, you are worth it!

The Book Includes:

Grainless Strawberry Bread

Sugarless Fudge

Cheesecake Stuffed Strawberries

Chocolate Cranberry Biscotti

Coffee Break

Pistachio Smoothie

Holiday Egg Nog

Chai Spiced Smoothie

“Sugar” Cookies

Mason Jar Cobblers

Decadent Chocolate Cake with Festive Chocolate Frosting

Protein Packed Brownies

Chocolate Chip Cookies

Cinnabites

Banana Bread

Strawberry Danish

Grainless Granola

Matcha Pistachio Truffles

Banana Pudding

Cranberry Sauce

Raw Pecan Tarts

Chia Seed Pudding

Pumpkin Spice Muffins

Peppermint Chocolat Chip Meringues

Pumpkin Pie

Cranberry Orange Scones

Bonus:  Christmas Dinner Menu

Bonus:  Holiday Tips for Staying Healthy

Be blessed this Christmas Season!

Kimberly