Category: Dessert

Chocolate Chip Cookies II

Advanced & Core Plan

Here is another chocolate chip cookie recipe that turns out very moist and delish.  This recipe was perfected by our wonderful patient and gym member, Linda Markham.  She made them for our recipe night and they received rave reviews!

chocolate chip cookies1 cup almond butter

3/4 teaspoon liquid stevia or 3/4 cup erythritol (like Swerve brand) (NOTE: sugar alcohols are only recommended in extreme moderation)

1 large organic egg (or 1 tablespoon flax + 3 tablespoons water

½ teaspoon aluminum free baking powder

¼ teaspoon sea salt

1 teaspoon vanilla

3 oz stevia sweetened dark chocolate pieces (like Lily’s or Coco Polo)

 

Preheat oven to 350

Mix first 5 ingredients and stir, add in chocolate pieces.

Drop rounded tablespoons or smaller onto a parchment lined baking sheet.

Bake 8 minutes and check.  They may take up to 10 minutes but can burn quickly so watch them.

Kimberly RobertoLeave a comment

Blackbottom Strawberry Cream Pie (Vegan)

Advanced Plan

Raw/Vegan

Serves 8

Picture and Recipe Credit to Lin Hardick’s   Good Food Blog
Crust:

3/4 cup crushed raw pecans or walnuts
1/4 cup dried unsweetened shredded coconut

OPTIONAL:  Chocolate “Bottom”:
3/4 cup stevia sweetened chocolate (like coco polo or lydias).
-OR- Chocolate from the chocolate bark recipe in the Maximized Living Nutrition Plans book. 
Filling:

2 cups fresh raspberries (or strawberries)
1 cup raw organic cashews , preferably soaked overnight and drained
2 tablespoons vanilla extract

1 to 2 droppers full of liquid stevia (to taste), or 1/8 – 1/4 tsp pure stevia or 1/2 cup erythritol (like Swerve)
1 pinch salt

1 cup coconut oil, melted

Grind crust ingredients in food processor or high speed blender and press into bottom of a 9 inch pie plate, building up the sides slightly.

Place all filling ingredients into blender or food processor and blend until smooth and creamy. Carefully pour on top of crust and refrigerate for 2 to 3 hours.

Kimberly RobertoLeave a comment

Cranberry Orange Scones

Advanced & Core Plan
2 cups blanched almond flour
¼ teaspoon celtic sea salt
1 teaspoon baking soda
½ cup dried cranberries
1 tablespoon orange zest
1 egg
2 tablespoons eryrithritol (like Swerve brand)
In a large bowl, combine almond flour, salt, baking soda, cranberries, and zest
In a smaller bowl, combine egg and sweetener
Mix wet ingredients into dry
Knead dough with hands if necessary to ensure proper distribution of ingredients
Form dough into 2 little circles so that each one is about ½-inch in thick
Cut each circle like a pizza, into 8 slices
Transfer to a parchment paper lined baking sheet
Bake at 375° for 10 minutes

Kimberly RobertoLeave a comment

Healthified Waldorf Salad

Advanced Plan

Serves 1-2

waldorf salad1/2 cup chopped, slightly toasted walnuts
1/2 cup celery, thinly sliced
1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins) CORE PLAN ONLY
1 granny smith apple, cored and chopped
3 Tbsp organic, full fat yogurt or homemade mayonnaise (recipe in the Maximized Living Nutrition Plans book)
1 Tbsp fresh lemon juice
1/4 tsp sea salt
1/4 tsp pepper to taste
Organic Lettuce leaves

In a medium sized bowl, whisk together the yogurt and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes (if using), and walnuts. Serve on a lettuce leaves.

Kimberly RobertoLeave a comment

Southern Style Biscuits

This is a great go-to recipe that is very versatile and tastes great.  They look and feel like traditional biscuits but this recipe blows the old flour biscuits out of the water nutritionally.

These biscuits are great served with butter, with your favorite soup, or topped with berries and stevia sweetened whipped heavy cream.

photo2 1/2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup melted coconut oil, organic butter, or ghee
2-3 tablespoons erythritol (like Swerve) or xylitol
2 organic eggs
Juice of 1/2 small lemon

Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper or use a baking stone.

In a large bowl, combine the almond flour, salt, baking soda, and sweetener.  In a separate bowl mix the eggs coconut oil, and lemon juice.  Stir the wet ingredients into the dry ingredients and mix until combined.  Drop by 1/4 cups 2 inches apart on to the baking sheet and form into biscuit shapes with your fingers.

Bake for 15-20 minutes until just golden brown on top or a toothpick inserted into the center of a biscuit comes out clean.  Serve warm.

Kimberly Roberto3 Comments

Raw Pecan Pie Mini Tarts

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Core Plan
Raw, Vegan

Makes about 18 mini tarts

Crust
1 3/4 cup walnuts
3 medjool dates, soaked for at least 30 minutes
Coconut oil, for greasing the pan

Pecan Filling
1 1/2 cups large medjool dates, soaked for at least 30 minutes
1/2 cup pecans plus more for garnish

In a food processor combine the ingredients for the Crust. Pulse until the mixture is broken down and sticks together when pressed. Spoon evenly into oiled (use coconut oil) mini muffin pan and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.
Place the soaked dates in a food processor. Add the pecans and about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often. Spoon filling into chilled crusts and top with pecans. Place back in the freezer and allow to set up for at least 1 hour. Remove from the pan by running a knife around the edges and popping them out. Place them in mini muffin cup liners or on a dish and store in the refrigerator.

Kimberly RobertoLeave a comment