Category: Uncategorized

Kung Pao Chicken

This is a popular dish that is usually loaded with unhealthy oils and sugar but this healthier version is just as spicy and delicious. You can serve it with any stir fried vegetables you like and over cauliflower rice or mung bean noodles to keep it Advanced Plan.

Sauce

  • 1/2 cup free range chicken broth or water
  • 1/4 cup liquid aminos
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon chili garlic sauce (check ingredients)
  • 1/2 teaspoon ginger, microplanes
  • 1 tablespoon monk fruit or erythritol sweetener 

Chicken Stir Fry

  • 2 tablespoons coconut oil for stir frying 
  • 1 1/2 pounds free range, organic chicken thigh meat, cut into 1 inch pieces
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 3 dried thai red chiles
  • 1/4 cup peanuts or cashews

Whisk the sauce ingredients together in a small bowl, and set it aside.

Heat coconut oil in a large non-toxic skillet or griddle to medium/high heat. Add the chicken, and let cook for about 3 minutes on each side until browned.

Add the bell pepper, onion, peanuts and dried Thai chiles in with the chicken and cook for a few more minutes until the chicken is cooked through and the bell peppers and onions are slightly tender. Pour in the sauce and stir together.   Simmer for a few minutes to let the sauce caramelize and thicken.

Stir fry any other veggies you like to serve with the Kung Pao Chicken

Remove from heat and serve on top of mung bean noodles or cauliflower rice if desired.

Kimberly RobertoLeave a comment

Advanced Plan bread rounds

This is great to use for sandwiches or grass fed burgers. It it easy to make and loaded with nutrition. It is also called “cloud bread” in many keto circles. .

  • 3 Tablespoons organic ricotta cheese (you can also use cream cheese but it needs to be room temp and whipped before starting)
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon garlic powder
  • dash Italian seasoning (or any other seasonings you desire)
  • 3 large free range eggs, separated
  • ¼ teaspoon cream of tartar

Instructions

  • Preheat oven to 300 degrees F.
  • Add ricotta cheese, salt, spices and garlic to a bowl and stir to combine. 
  • Add egg yolks in the bowl Stir egg yolks into ricotta mixture and set bowl aside
  • Place the egg whites in a separate clean bowl. Add cream of tartar and beat at high speed until peaks form, usually about 5 minutes.
  • Gently fold egg whites into ricotta mixture, being careful not to stir too much as the egg whites will deflate
  • Line two baking sheets with parchment paper or use silpats.
  • Scoop about ¼ cup of batter for a total of 6 rounds on each baking sheet.
  • Bake for about 30 minutes or until top is browned.

Kimberly RobertoLeave a comment

Lettuce Soup

This is a delicate, French tasting soup that is quick and easy and a great way to use up extra lettuce.

1/4 teaspoon pepper

2 tablespoons grass fed butter

1 cup onion, chopped

1 teaspoon garlic, chopped

1 tablespoon chopped parsley leaves, plus more for garnishing

2 teaspoons chopped fresh tarragon leaves or 1/2 teaspoon dried tarragon

2 heads Boston lettuce, leaves torn

3 cups free range chicken stock

1/2 cup grass fed heavy cream or coconut milk

1/2 teaspoon sea salt

Heat butter over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the herbs and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. Use a hand blender to blend or carefully blend in a blender (do small batches because it it hot). Stir in the heavy cream or coconut milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Add more salt and pepper if desired, and garnish with fresh herbs. Eat immediately.

Kimberly RobertoLeave a comment

Greek Burgers – cooking video

This is a gourmet style burger that is sure to impress.

1 1/2 tablespoons Avocado Oil

1 organic red bell pepper, diced and divided

1/2 cup red onion, diced and divided

4 cups organic baby spinach

1/2 cup almond flour

1 pound organic ground chicken or ground turkey

1/2 cup black olives, chopped and divided

1/2 cup feta cheese, crumbled and divided

1 cucumber, diced

sea salt and black pepper to taste

4 cups mixed greens

Directions:

Heat avocado oil in a large skillet over medium heat. Add half of the red pepper and half of the red onion to the skillet. Saute for about 5 minutes or until onion is translucent. Add spinach and stir until just wilted. Remove from heat and allow to cool.

All almond flour, ground meat, half of the black olives and half of the feta cheese to the bowl. Add in the cooled vegetables and mix. (do not overmix).

Form the mixture in to patties and cook on a preheated grill, griddle, or non-toxic skillet (cast iron works well). Cook for about 7-8 minutes per side until cooked through.

Make your salsa by combining the remaining red bell pepper, onion, black olives, feta cheese and cucumber. Drizzle with s splash of extra virgin olive oil and season with sea salt and pepper to taste. Set aside.

Plate the burger on a bed of the greens and top with the chopped greek salsa.

Kimberly RobertoLeave a comment

Zucchini Goat Cheese Egg Muffins

Here’s a quick tutorial on making some great protein snacks or breakfast ideas. You can make these ahead and freeze them as well.

1 organic zucchini, chopped

6 organic eggs

1/4 cup filtered water

1/4 tsp sea salt

dash black pepper

1/2 cup goat cheese

Preheat the oven to 350 degrees. Line your muffin tin with parchment or silicone liners. Chop the zucchini. In a mixing bowl, whisk together the eggs, water, salt, and pepper. Put 14 cup of the egg mixture in each muffin liner.

Bake for 20-30 minutes. Let cool slightly before eating.

These can also be made ahead and frozen for a quick snack or breakfast later on.

Kimberly RobertoLeave a comment

Holiday Guacamole

Core Plan

Serves 4-6

This is an awesome take on a classic.  My friend Leanne introduced me to this last year and it is amazing.  Serve it up with some grain-free tortilla chips and take it to your next party for some oohs and ahhs.  NOTE:  You may want to make double or triple because it disappears fast!

1/2 white onion, minced
4 serrano or jalapeno chile peppers, minced
1 teaspoon sea salt
pinch black pepper
4 avocados – peeled, pitted and diced
2 1/2 tablespoons fresh lime juice
1 organic pear, peeled, cored and diced
½ cup organic seedless green grapes, halved or quartered
½ cup organic strawberries, diced
1 cup pomegranate seeds

Mix the onion, chile peppers, and salt in a bowl. Fold in the avocados and lime juice. Stir in pear, grapes, strawberries and pomegranate. Chill until serving.

 

Kimberly RobertoLeave a comment