Bunny Tails

I have been absent from blogging new recipes for you recently as I've been drawn in to some events and projects going on at Triad Health Center.  All good things and many fun projects are in the works!  I just wish I had more time to be here sharing some of the yummy creations that are coming out of my kitchen with you!  I have a quick one for you today.

Easter is almost here, and I wanted to share a new recipe that I made for our Easter party at the clinic on Wednesday.  They are called "bunny tails" and are a very simple dessert to make in advance to serve for your Easter celebrations.  These were one of the favorite items served at our Easter party this week!  Our patients couldn't believe they were sugar free!  I simply used vanilla to flavor, but you could use any extract and I think they'd taste just as great.  Mint is one that I would like to try next time.  And maybe orange or lemon.

Bunny Tails
Makes 30 Servings

5 cups ground xylitol (use a spice grinder or blender)
5 tsp arrowroot powder
8 ounces organic cream cheese, room temperature
2 tsp pure vanilla extract (other flavors of natural extract can be used)
3 cups unsweetened coconut flakes

1.)  Make "powdered xylitol," which I use as a powdered sugar substitute in many recipes.  In a large bowl, mix the ground xylitol with the arrowroot using a whisk until well combined.

2.)  In a large mixing bowl, beat the cream cheese and vanilla extract until fluffy.  Add in powdered xylitol 1 cup at a time until smooth.  It'll get thick, like a thick dough, and shouldn't be sticky if you run the back of a spoon through it.

3.)  Pour coconut flakes into a flat dish (I used a pie dish).  Spoon out a 1 inch spoonful of the cream cheese dough.  Roll it into a ball in your hands then roll the ball in the coconut flakes.  Place on plate.  Repeat with remaining cream cheese dough.  Serve immediately or place in fridge until ready to serve.

Hope you all have a blessed Easter weekend!  He is risen!  Alleluia!

Ringing in 2013

Hi All!

Thanks to everyone who participated in the 25 Days of Christmas Giveaways series!  All together, more than 35 people won some pretty awesome prizes.  Many of the prizes totaled more than $100!  I hope you all enjoyed learning about some new natural companies you can trust.  If you didn't win something this time around, stay tuned...  We have many more giveaways coming in 2013!

A quick note -- today is the last day to take advantage of the 30% SALE on the Season's Eatings holiday e-cookbook.  Download here today for only $9.99!  You won't see this sale again!

After all that hard work in December, I'm a little burnt out from blogging.  We have also been working basically 24/7 on finishing the buildout and set up of our new health center clinic space.  It's so exciting, we are almost ready to open and start serving our Greensboro community!!

I will be back soon refreshed and with lots of new recipes to share!  I have a list about 20 long to post!!  And, my hubby got me a new camera for Christmas, so we can all look forward to some (hopefully) better photography coming to Healing Cuisine...as soon as I figure out how to work all the settings.  : )

Coming up this week, I'll be answering some tooth and dental care questions AND sharing some new recipes we enjoyed this Christmas.  I still have to share my Cherry Crumble Bars recipe we enjoyed at Thanksgiving, too..  Lots of healthy food inspiration coming your way!

I hope you all have a safe and fun time ringing in the New Year.  We'll be having a quiet night at home with our boy and some homemade healthy food.  We're looking forward to relaxing with the fire and praising God for all the gifts he has given us this past year.  Here's to 2013 and all the blessings waiting for us!  Happy New Year to you and yours!

xoxo    Elise

Caramel Apple 'Cheesecake'

Tomorrow is Day 1 of our 25 Days of Christmas Giveaways series!!!  I'm excited for you guys!  We've got 25 big name companies participating.  You'll have the opportunity to enter for a new prize every day for 25 days in a row, from November 30th until Christmas Eve December 24th.  Some days will have more than 1 winner, so be sure to read the details closely.  You'll have 24 hours to get entered every day.  Each day, there are two easy entry options, plus bonuses for tweeting, sharing, or liking the giveaway or company.  It should be easy and fun!  This is my way of giving back to you all for the years of support and love and suggestions and praise!!  Merry Christmas!

A hint for tomorrow's prize..... It promotes natural beauty and relaxation, and the beautiful lady behind this company has been generous here at Healing Cuisine many times in the past.  Her products have always been a hit!  So stay tuned, you'll want to get in on tomorrow's giveaway!

Now, on to those new dessert recipes I promised you.  These are the two desserts I made for Thanksgiving this year, brand new:  Caramel Apple 'Cheesecake' and Cherry Crumble Bars!  I've only got time at the moment to share the first one with you.  My friend Molly and I fell in love with this cheesecake, a new version of my summer favorite Strawberry Cream Pie.  This caramel apple cheesecake uses raw cashews as the base for the no-bake cheesecake, and is now our new favorite fall dessert.  You've got to give it a try!  The caramel sauce is optional, so if you're Advanced Plan feel free to leave that layer of the pie out.  The Cherry Crumble Bars were yummy, too.  Recipe is coming as soon as I catch up on unpacking these boxes!

Salted Caramel Apple 'Cheesecake'
Makes 8 Servings

CRUST LAYER
1 1/4 cups coconut flour
1/2 cup unsweetened coconut flakes
5 Tbsp coconut oil (solid room temp)
1 Tbsp raw almond butter or coconut butter
2 tsp Stevita Spoonable stevia
1/4 tsp sea salt
1 1/2 tsp vanilla extract
3/4 tsp cinnamon

CARAMEL PECAN LAYER
1 cup oozy caramel sauce
1 cup chopped pecans (optional)

CINNAMON APPLE LAYER
5 Tbsp raw butter
3 Tbsp raw unfiltered local honey
1 tsp ground cinnamon
pinch sea salt
5 small organic Granny Smith apples, peeled, cored and chopped

APPLE CHEESECAKE LAYER
2 small organic Granny Smith apples, peeled and diced
3/4 cup raw cashews, soaked for 2 hours then rinsed
1 Tbsp Stevita Spoonable stevia
1 tsp pure vanilla extract
1 tsp fresh lemon juice
2 Tbsp coconut butter, melted
4 Tbsp coconut oil, melted

1.)  CRUST LAYER   Add all crust ingredients to food processor.  Pulse until well combined and small crumb texture forms.  Dump into a 9 inch spring form pan.  Press the crust into the pan edges with your fingers, going about 1/2 to 2/3 up the sides.  Place in fridge while you prepare the next layer.

2.)  CARAMEL PECAN LAYER  Spoon caramel sauce into the base of the pie crust.  Spread evenly with a spoon.  Sprinkle chopped pecan bits over the caramel.  Place pie crust in fridge while you prepare the next layer.

3.)  CINNAMON APPLE LAYER  Heat a large skillet over Medium-High heat.  Melt the butter then add the honey, cinnamon and sea salt, stirring to combine.  Cook the mixture until it is gently bubbling, about 1 minute.  Add the chopped apples to the pan and toss to coat.  Cook over Medium-High heat until the apples are very tender and just about all of the liquid has evaporated, about 20-25 minutes, stirring occasionally.  Remove from heat and allow to cool for 10 minutes, then add to the pie pan evenly over the caramel pecan layer.  Return the pan to the refrigerator while you prepare the final layer.

4.)  APPLE CHEESECAKE LAYER  Blend all apple cheesecake ingredients together in a high speed blender until completely smooth.  Scrape down sides as needed.  Taste for sweetness, add more stevia if you wish (it depends on how sweet your apples are).  Pour the 'cheesecake' over the cinnamon apple layer.  Add a fifth layer of whipped coconut cream, then drizzle caramel sauce over the top and swirl around with a knife (optional).  Chill in freezer for 5 hours then in fridge for 1-2 hours before removing ring and serving.

See you back here bright and early tomorrow for the big 25 Days of Christmas Giveaways kickoff! 

Holiday Recipe Roundup

Thanksgiving is just days away.  Many of you are trying to finalize your holiday menu.  As you requested, here is the list of all 62 recipes included in Season's Eatings holiday e-cookbook.  **Purchase your copy today for $13.95 and receive instant download!**  I hope this collection of recipes helps you plan your healthy Thanksgiving and Christmas meals.

Appetizers
Holiday Spiced Pecans
Mini Herbed Scones
Chocolate Spiced Peanut Butter
Double Green Dip
Feta and Cucumber Dip
French Onion Dip
No Cheese Ball
Olive Dip
Pumpkin Dip
Spinach-Artichoke Dip

Salads & Sauces
Basic Tossed Salad
Celery Salad with Walnuts & Dates
Christmas Kale
Merry Berry Salad
Ginger Lime Cranberry Sauce
Easy Pan Gravy

Side Dishes
Coconut Bread Stuffing
Brussels Sprouts with Pistachios
Caramelized Broccoli with Garlic
Green Bean Casserole
Mint Smashed Peas
Pan Fried Beans & Spinach
Roasted Vegetable Medley
Rosemary Garlic Mashed 'Fotatoes'
Savory Collard Greens
Sweet Potato Cranberry Casserole
Wild Rice Pecan Stuffing
Zucchini Mushroom Crumble

Main Course
Balsamic Broiled Salmon
Black Pepper-Crusted Beef Tenderloin
Lemon, Sage and Garlic Roasted Chicken
Herb Roasted Turkey


Breads & Rolls
Coconut Flour Gingered Bread
Pumpkin Bread or Muffins
Savory Coconut Flour Bread & Rolls

Desserts
Apple Pie
Dark Chocolate Mousse Pie
Fruit Cake
Pumpkin Pie
Pumpkin Cheesecake
Vanilla Cheesecake
Almond Flour Pie Crust
Coconut Flour Pie Crust
Crumb Pie Crust

Cookies & Bars
Chocolate Chip Nut Butter Balls
Chocolate Truffles
Chocolate Crinkle Cookies
Cinnamon Walnut Cookies
Coconut Flour Brownies
Dark Chocolate Bites of Heaven
Dark Chocolate Peppermint Patties
Gingerbread Cookies
Pumpkin Coconut Squares
Raw Chocolate Fudge
Snowball Cookies

Frosting & Icing
Coconut Icing
Coconut Whipped Cream
Cream Cheese Frosting
Traditional Frosting

Beverages
Eggless Nog
Stevia Hot Chocolate
Mulled Cider

I wish you all luck hitting the grocery stores if you haven't done your shopping yet.  That'll be me this afternoon....pushing through the crowds.  Have a blessed Thanksgiving with family and friends!

Season's Eatings

Do you ever ask yourself this question:  The holidays are here, now what?  That was my inspiration for creating Season's Eatings, my holiday e-book modeled around the Maximized Living Nutrition Plans.  Within its pages you'll find 62 Core Plan recipes, 46 Advanced Plan recipes (view the recipe list), advice on managing stress (Essential #1) through the holidays, how to cook with natural sweeteners, a shopping guide, and bright tantalizing pictures to guide you through!

Season's Eatings is so much more than a recipe book.  I designed it to be a menu planner and resource guide you can come back to year after year.  And what is the most loved food tradition of Thanksgiving and Christmas?  The cookies and desserts, of course!  Well, I've loaded this e-book up with all of my favorite cookie and dessert creations.  You will not be disappointed!

This e-book is also a fabulous resource for the array of holiday parties coming up.  Whether you have volunteered to bring one dish to share or are hosting a dinner party of your own, Season's Eatings will supply you with health-inducing, whole-food options that taste SO GOOD your guests will never know they're healthy!

It's about living a Maximized Living lifestyle every day of the year.  And just because holidays come with a tradition of processed, high sugar, trans fat, and gluten laden dishes DOES NOT mean you have to eat that way.  Holiday eating should be guilt-free!  Start a new tradition within your family of Maximized food that tastes good and is good for you!

WHAT OTHERS ARE SAYING

It is a blessing to hear and read how my recipes have been helping Maximized Living families all over the world.  I wanted to share what some folks who have used Season's Eatings had to say:

This book is one of the best books we have ever cooked from.  There is no book out there that we have found that has perfect ratios for the recipes, great tasting food and wonderful ideas.  Eating healthy CAN be fun and extraordinarily tasty with Elise's "Seasons Eatings" e-book!  This year we are having my family over for Christmas and were worried how to make healthy desserts, side dishes, and entrees for them, but now we have a great book that we are comfortable cooking from.  Our favorite side dish from the book is the coconut bread.  It can go with so many things, stuffing, scones, etc.!  Our favorite dessert is the "Double Dark Chocolate Mousse Pie."  She even tells you how to make the crust.  We have literally gone through a ton of healthy cookbooks and recipe guides when it comes to healthy eating, but they all had horrible ratios of ingredients or never worked out like the picture showed.  With Elise's "Seasons Eatings" book all we have to do is follow the recipe and it turns out amazing!  If you were worried about how to make a healthy holiday meal and have the WHOLE family like it, this is it.  Completely worth the price!
               -  David and Abby Janis
                  San Leandro, CA

This next review is from a fellow blogger, Jessica.  In the blogosphere she goes by 'Tall Girl'.  Check out her post, Season's Eatings is toward the bottom.

You can read more about Season's Eatings holiday e-book here and purchase and download it here.  And don't forget to visit my YouTube channel to watch me make Pumpkin Pie Cheesecake from Season's Eatings!

With Thanksgiving and Christmas now just weeks away, the holiday rush will be starting.  I want to wish each one of you many blessings with your families through the holidays!  I am thankful for you, your support, and the impact we are creating to help others live healthier lives every day.   
Happy, Healthy Eating!

Whole Food 1st Birthday Party Menu

Photo courtesy of Marissa Nixon Photography

After a month of planning, our son's first birthday party arrived last weekend.  We wanted to make this a special day for Austin, even if he won't remember it.  Turning 1 is a big milestone; a momentous occasion to honor and celebrate all of his growing and learning done over the past 12 months!

We celebrated at a local park and invited Austin's closest friends.  The day was filled with extra bright sunshine!  We had a few guests with certain food allergies and some who were strictly eating the Advanced Plan, so I wanted to tailor the recipes to their nutritional needs as much as possible.  (I also wanted to design a new birthday party menu, different from my Kids Menu Planner e-book, to give you all some different options.)  I had many parents who were at the park with their children come up to me and compliment on how fresh and healthy everything looked, and one mom passing by even said she couldn't believe all the kids were eating the healthy food!  It was quite humbling to hear compliments from strangers, but also a sobering reminded me that Standard America does not associate fresh whole foods with birthday parties.  I hope some parents realized you don't have to overload kids with sugar and sweets to have a fun celebration.

We celebrated with a healthy spread of Core & Advanced Plan whole food dishes.  {Plus, a new cupcake recipe that I am in love with!}  A special thanks to our skilled photographer and friend Marissa Nixon for taking many of the photos shared today.  Her photography portfolio can be found here.

Use my invite template here.

The party planning started with the theme.  Since he was just a few months old, Austin has loved balloons.  And while Dave might have fought for a Green Bay Packers theme for a day or two, we both agreed that Austin would love a balloon party.  The invitation design was the foundation for the rest of the party decor.  I love bold colors, and picked grass green, medium blue, and sky blue as the color scheme.  I laid out a simple but cute invite layout in inDesign using the balloon as the main focus.  I also found sheets of 100 balloon stickers at the Dollar Tree, perfect to use as embellishments on the envelopes.  (The stickers were my Plan B after ordering the wrong size blue envelopes from a company online.  Oops.)  You can now customize and print the invitation template I designed at Zazzle.com

 Once the invites were sent out, I had about 3 weeks to design the table scape.  Decor items I made or purchased: polka-dot glassine cupcake wrappers from Bake It Pretty, polka-dot nut cups from Bake It Pretty, polka-dot straws from Bake It Pretty, 5 oz clear cups from Party City for white bean dip, 3-tier plate stand from Target, I spray painted the bottoms of clear plates from Dollar Tree with green & blue, spray painted cake boards green for the cupcakes, punched 2-inch circles from scrapbook paper and taped to skewers to make balloon decorations for cupcakes, 30 helium balloons from Party City, balloon napkins and banner from Dollar Tree.   The table scape also included the food!  I wanted lots of green on the tables to play against blue table cloths.  The recipes also had to be kid friendly.  Here is what I came up with:

1ST BIRTHDAY MENU

Photo courtesy of Marissa Nixon Photograpgy

White Bean Dip with fresh veggies
Makes 6 Servings
(multiplied by 4 for 30 guests)
Advanced Plan

1 15-oz can cannellini beans, drained and rinsed
2 cloves garlic
2 Tbsp fresh lemon juice
1/3 cup olive oil
1/4 cup fresh Italian parsley leaves
Sea salt & fresh black pepper, to taste

Add all ingredients to food processor.  Pulse until the mixture is as smooth as you'd like it (I puree to hummus consistency, but some people like their bean dip coarse). Season with sea salt and pepper, to taste. Transfer the bean puree to a bowl and refrigerate until ready to serve.


Chickpea Pesto Salad  (YES, the kids ate this, even the babies loved it!)
Makes 6 Servings
(multiplied by 4 for 30 guests)
Advanced Plan

PESTO
1 garlic clove
1/4 cup raw almonds
1/2 cup fresh basil leaves
3 Tbsp olive oil
2 Tbsp freshly grated Parmesan cheese

SALAD
2 15-oz cans organic garbanzo beans, drained and rinsed
1 organic English cucumbers, sliced
2 celery stalks, thinly sliced
2 Tbsp fresh lemon juice
Sea salt and fresh pepper, to taste

Add garlic clove, almonds, and basil leaves to food processor.  Pulse until finely chopped.  With machine running, drizzle in olive oil.  Add Parmesan and pulse to combine.  In a large bowl, toss together together garbanzo beans, cucumber, celery, lemon juice and pesto. Season with sea salt and fresh ground pepper.  [This salad is also delicious with shredded chicken.  I often have this for lunch, replacing one can of chickpeas with roasted chicken.]

Photos courtesy of Marissa Nixon Photography

Kale-Carrot Salad  (Kiddos love this marinated kale!)
Makes 8 Servings
(multiplied by 3 for 30 guests)
Core Plan

2 bunches organic kale, destemed, rinsed, and dried
1/2 cup shredded organic carrot
2 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
3/4 tsp sea salt
1/4 tsp fresh black pepper

Stack two or three kale leaves and slice into strips.  Then, chop the kale strips in half.  Add all ingredients, including the chopped kale, to a large bowl and cover with a tight fitting lid.  Shake the bowl, then turn upside down and shake some more.  Kale should be completely covered in dressing.  Let sit in fridge 24-72 hours to marinate.  Serve cold or room temperature.


Fresh Fruit with Coconut Cream Sauce  (A healthier alternative to a cool whip jello salad)
Makes 6 servings
(Multiplied by 4 for 30 guests)
Core Plan

3 organic bananas, sliced
3 organic granny smith apples, chopped
1 organic pineapple, chopped
8oz organic cream cheese, room temperature
1/2 cup coconut cream, chilled (the thick white fatty cream from the top half of a can of coconut milk)
1 cup powdered xylitol (pulse xylitol in a spice grinder)

In a stand mixer, whip together the cream cheese and coconut cream until smooth.  Add powdered xylitol and whip smooth.  Stir chopped fruit together in a large bowl.  Toss with whipped coconut cream.  Serve immediately or chill until ready to serve, up to 48 hours.


Healing Cuisine Chicken Salad  (A classic for outdoor parties!)


Lime-Mint Infused Stevia Water
Makes 3 Gallons

3 gallons filtered water
4 sprigs of fresh mint leaves
2 limes, sliced
2 Tbsp lime Stevita stevia powder

Stir together all ingredients in a drink dispenser or pitcher.

Photo courtesy Marissa Nixon Photography

Vanilla Buttermilk Cupcakes
Makes 36 Standard Size Cupcakes
Core Plan

1 cup organic butter, room temperature
1 1/4 cup organic sugar (or xylitol)
5 free range eggs, room temperature
1 Tbsp pure vanilla extract
3 cups fine ground blanched almond flour, sifted
1 Tbsp baking powder
1/4 tsp sea salt
1 1/2 cups buttermilk, room temperature

With a stand mixer, beat the butter and sugar on until light and fluffy, about five minutes. Beat in the eggs one at a time until combined.  Beat in the vanilla.  In a small bowl, whisk the dry ingredients together.  With the mixer on low, add 1/2 of the flour mixture to the butter mixture, beating to combine.  Beat in the buttermilk, then the remaining flour mixture until just combined.  Scrape down the bowl as needed.   Pour into lined cupcake tins and bake at 350 degrees F for 30 minutes.  Let cool for 10 mins then remove from pan to a cooling rack.


I cheated on the frosting for the cupcakes.  I ordered 4 pounds of butter cream frosting from Whole Foods, 2 pounds each of green and blue.  They make their frosting with all natural food dyes from fruits and veggies, so this was the least expensive route to go for colored healthier frosting.  And, since we were having a lot of babies at the party, I didn't want to make my usual xylitol sweetened frosting as babies can't digest xylitol.  I was fine with giving my baby just a little bit of sugar on his special day.  Whole Foods also uses organic rBGH-free butter and milk in their frosting, so that put my mind at ease enough to go ahead and order it.  The only thing I was bummed about is that when we went to pick up the frosting, the blue color was more purple.  It's understandable because you can't get a true blue color using natural dyes, but I was still bummed by how purple it came out.  Instead, we took home white and green frosting, and I was very pleased with how it looked on the table with the cupcakes and embellishments.

Alternatively, you can make sugar-free frosting many different ways.  I shared my 4 favorite cake and cookie frostings in my Season's Eatings holiday e-cookbook.  You can also use bananas, cashews, or avocado as the base for you frosting.  We made a bright green frosting using avocados for Austin's actual birthday at home.

Avocado Frosting

The cupcakes, the food, the colors, the details...it all came together just as I had hoped.  It was a fun 1st birthday party filled with happy memories we will cherish forever.

Photo courtesy of Marissa Nixon Photography

Photo courtesy of Marissa Nixon Photography

See more professional photos from our celebration here.

Pumpkin Pie Smoothie

Last night, I snapped this picture with our iPad and shared it on the Facebook page:

... And told you it was a Pumpkin Pie Smoothie.  You wanted to know how to make it.  I didn't realize I have never shared my recipe here with you before.  So here it is!  And who said you could only enjoy pumpkin in the Fall?  :)

Pumpkin Pie Smoothie
Makes 2 Servings

1 15oz can organic pumpkin puree
2 cups unsweetened vanilla almond milk
2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
20-30 drops pure liquid stevia, to taste
8 ice cubes
2 scoops vanilla protein powder
2 handfuls organic certified gluten-free rolled oats (optional)
coconut milk (optional)

Add all ingredients to blender and puree until smooth.  I recommend adding the protein powder last, after all other ingredients are blended smooth, to prevent foaming.  If you like your smoothie thick, replace half of the almond milk with coconut milk.

Easter Preperation

Who has their Easter menu all planned out?  And who doesn't?  (me!!)  I am still working on a few new recipes for our Easter brunch this year.  A little smaller than in years past, as it's just Dave, Austin and me.  We wish all of our family back home in Michigan, Wisconsin and Minnesota a happy and blessed Easter!

If you're at all like me this year and just getting to the details now, there is still time to have a Maximize Living-approved Easter celebration.  It just takes a little bit of planning.  You CAN pull it off, even on a budget!  I promise!

Check out my past posts on:

Natural Easter Egg Dying


'Maximizing' the Easter Basket

and don't forget to download your copy of my Easter Menu Planner e-book

And here are two great recipes to help use up those hard boiled eggs after Easter:

No Mayo Deviled Eggs

Classic Egg Salad

Hope you all have a very blessed Holy Week and Easter Sunday!  Enjoy this video, which I thought was really nice for remembering and honoring Good Friday.

How To: Vanilla Extract

This was our Christmas gift to our family this year, 4 ounce bottles of homemade vanilla extract.  My mom is actually the one to thank for the idea.  She handed me a printed recipe for vanilla she had printed off when I was home about a year ago.  The one she found called for adding sugar and coloring to the batch, to make it look nicer and taste sweet.  I tossed it to the side, telling myself I'd stick with my all natural pure vanilla extract (that costs about $7 a bottle).

When I got home, I tossed that piece of paper into the junk drawer in the kitchen and thought I'd never look back.  But it caught my interest in October when I went in there looking for a pen (after looking all over  the house for a pen..finally resorted to the junk drawer).  I read through the ingredients again and realized I could make vanilla at home for WAY cheaper than $7 a bottle and leave out the sugar (who eats vanilla extract on its own, anyway?  It doesn't need to taste good on its own.) and dyes.  But really I was most excited to save the money, as I fly through vanilla extract with all my baking experiments going on.  Every time we go shopping I put a new bottle in the cart, and Dave groans, "We need more vanilla already?"   Hehe.. :)

Here is the recipe I used, after consulting about 8 other recipes I could find online.  This turned out really well for me.  You can buy your vanilla beans wherever you'd like (look for Madagascar beans), but from a store shelf they will be quite expensive.  I decided to turn these into Christmas gifts, which meant extracting in large volume, so I bought my beans in bulk on Amazon.com.  From that pack, I got about 54 beans, perfect for making about 6 quarts of vanilla extract in total.  The beans were great, full of fresh vanilla flavor!  Couldn't be more satisfied!

If you end up with leftover vanilla beans, store them in an air tight container of xylitol.  The xylitol will help to absorb any moisture that sneaks in and the vanilla will give the xylitol a sweet hint of vanilla flavor.

Homemade Vanilla Extract
4 ounces

3 Madagascar vanilla beans
4 ounces plain vodka (I recommend using at least a mid-shelf grade or higher)

1.)  With a paring knife, slit open each vanilla bean from end to end.  With kitchen scissors, cut each bean in half.  Add all 6 vanilla bean halves to a four ounce bottle.

2.)  Pour vodka over the vanilla beans, cover and seal tightly.  Shake lightly then place in a cool dark place for 2 months.  Every 2 weeks, give the bottle a light shake then return to the dark place.  Your vanilla may be ready to use before it reaches 2 months of extracting.  You'll know when it's ready by the dark amber color it will reach, just like you are used to seeing from store bought vanilla.

To make cute individual gifts, we ordered glass bottles from SpecialtyBottle.com.  They have a fun variety of bottle shapes and sizes that you can choose from.  We printed the labels ourselves on our home color laserjet using these Avery waterproof labels.  If you want to use the same gift packaging, I picked up the super tiny gift bags from Michaels craft store and cut tissue paper to fit.

It keeps giving!  This is why I loved using these as our Christmas gifts this year.  For each gift bottle, we included a little tag that said "it's the gift that keeps on giving!" and explained how to replenish the bottle.  When your bottle runs low, top it off with new vodka.  Let it sit until it reaches the dark amber color again.  Then it's ready to use!  Vanilla beans will give off plenty of vanilla flavor for many many batches of vanilla extract.  From what I've learned, you can go quite a few years before having to replace your beans.  And many people just add in a new bean when the time comes, leaving the originals in there, too.  Vodka is sterile and actually preserves the original beans, so nothing to worry about!

Oh yes, and the cost breakdown?  It's pretty awesome!  Here's the breakdown for a standard 4 ounce bottle.

$1.44 vanilla beans
$1.20 vodka
$0.53 bottle
--
$3.17 per bottle

It's even less if you avoid buying the 4 ounce bottle online, at only $0.66 per ounce (simply reuse a jar at home).  Commercial vanilla costs almost $2.00 per ounce, which makes this homemade How To a MUST do!

COOKBOOK SALE!

Season's Eatings e-book is ON SALE now thru midnight on December 25th!  You can now purchase the holiday e-book for only $10!  There is still time to plan your holiday menu and keep it healthy.  I promise my recipes are simple to prepare and will take the same, if not less, time to prepare compared to the "traditional" sugar and gluten laden dishes of this time of year.

Check out the e-book here for the types of recipes included and how to purchase.

Merry Christmas everyone!  We are off to spend the holiday (and Austin's first Christmas!) with my aunt who lives in the Virginia/Washington D.C. area.  Hoping to get over to the White House to see the national tree!  We hope you all have a wonderful time with your families and loved ones!

Planning Your Holiday Menus

It's about time to begin planning your holiday menu, if you haven't started already.  Giving yourself at least a week to plan ahead is ideal, leaving yourself plenty of time to do the shopping and make sure you have the serving platters and utensils needed.  Planning in advance also means you'll be less stressed the day of!

The advice I have to offer for your holiday menu is captured in my Season's Eatings holiday e-book.  Inside you will find more tips for planning and preparing your menu, how to deal with the stress of the holidays, as well as 62 Core and Advanced Plan recipes which are redesigns of holiday classics!  It's not too late to purchase your copy in time for Christmas!

A Charlotte mom shares her story of how Season's Eatings has helped her make healthier choices for her family:

"I am embarrassed to admit how many cookbooks I own, but Season's Eating is on the short list of my favorites.  I received your e-book as a gift and it is one of the nicest presents I have ever received.  The book has a beautiful layout with great pictures, the recipes are filled with tips and practical advice, and the recipes are written with a lot of explanation and can be followed by people who may not have a lot of experience cooking.  My family is new to Healing Cuisine and eating following Maximized Living, and your website and this book are my constant companion.  As Dr. Oz would say, the food 'is delicious and it's healthy.'  Believe it or not, my 2-year old son (who is generally a non-vegetable eater) asked for seconds of the Christmas Kale Salad (which is delicious) and all 3 of my children get excited when they see that we are having 'dessert' (your protein bars) for breakfast!  Thank you for the great recipes and for helping me make better choices for my family and me."   - Kim T.  Charlotte, NC

Thank you for sharing, Kim!  I am honored to help you and your family reach a greater health potential!  Keep it up!  I'm excited to see the health goals you reach in the coming year!  :)

You CAN eat healthy thru the holidays, and it doesn't take a lot of work either.  Find out how!  Check out Season's Eatings either for yourself or a friend who will appreciate it as a Christmas gift.

Cookie Swap Recipes to Revisit

Unfortunately there are no new cookie recipes to share this Christmas from my kitchen.  With a newborn in the house, I'm lucky if I make it in there to make dinner every night!  But I've been reading your emails and requests for cookie recipes, with cookie swaps holiday parties coming up!  Wanted to send along a list of the cookie recipes from years past.

And just a reminder, I have already included all of my favorite holiday cookie recipes (made Maximized Living approved) in my holiday e-cookbook, Season's Eatings.  You can purchase and download here.

Cookies and desserts found in Season's Eatings e-book:  Chocolate Chip Nut Butter Balls, Chocolate Truffles, Chocolate Crinkle Cookies, Cinnamon Walnut Cookies, Coconut Flour Brownies, Dark Chocolate Bites of Heaven, Dark Chocolate Peppermint Patties, Gingerbread Cookies, Pumpkin Coconut Squares, Raw Chocolate Fudge, Snowball Cookies, Apple Pie, Dark Chocolate Mousse Pie, Fruit Cake, Pumpkin Pie, Pumpkin Pie Cheesecake, Vanilla Cheesecake, Almond Flour Pie Crust, Coconut Flour Pie Crust, Crumb Pie Crust.  Find them for purchase here.

Free cookie and dessert recipes from Elise:

Cocoa-Nut Bites
Peppermint Bark
Candy Cane Macaroons
Chocolate Chip Cookies
Almond Cookies
Banana Bread
Cranberry Nut Bread
Blueberry Bread
Apple Crumb Pie

Chocolate Chocolate Chip Cupcakes
Coconut Dream Cake
Grasshopper Pie or Bars
Pecan Pie
Bumble Bars
Moist Chocolate Brownies
Nut & Seed Bars

And, just one more thing...a huge request.  I have entered a gluten-free Christmas cookie contest.  It is hosted by Jules Gluten Free and is taking place on Facebook. If you would take a moment to VISIT THIS LINK and "like" my recipe for Candy Cane Macaroons, it will count as a vote in the contest.  I have a chance to win a Kitchen Aid mixer, kitchen bakeware, and a few other great items.  Hope you'll vote for me, and take a second to share with your friends!  (Don't forget to try the recipe in your own kitchen, too!  It's a fav of ours!!)  I appreciate the help!!

Healing Cuisine 2011 Holiday Gift Guide

It's time for Healing Cuisine's 2011 Holiday Gift Guide!  I'd like to share my top gift ideas, including new products I have discovered this year and quality staples that every foodie or natural lifestyle enthusiast will love.  Be sure to refer back to 2010's Holiday Gift Guide, too!  This year's list is a bit abbreviated compared to 2010's, but that's only because I listed evvverything I adore on last year's list!  2011 introduces some fresh ideas and new companies I discovered this year.

Homemade Gifts  Save time.  Save money.  Show you care.

Jarred Spice Rub

- This year we are making homemade vanilla, bottling it up and sharing with loved ones.  My personal directions to come when our first batch is finished, but you can start here.

- Create gourmet spice blends and package in individual jars or designed baggies.  Check out About.com and BlogHer for some spicy inspiration.  Attach a recipe to each jar that uses the unique spice blend.

- Give a container of homemade natural dish washer detergent.  Find my recipe here.  Make a unique label for it, and even include a bottle of distilled white vinegar relabeled with your personal logo.

- Sort of like homemade gifts, just not by you...I've really gotten into Etsy.com lately.  It's a site for people who make crafts and products by hand to sell them world wide.  It's quite amazing really, the things that people can do from home in their hobby shops.  Hop on there and browse, I'm sure you'll find something you like and someone to help support for their hard work!

Kitchen Supplies  Stuff healthy peeps always need.

Local Harvest's Map of Farmers

- A Local Harvest CSA Membership:  Check out Local Harvest to find a farm that offers a Community Supported Agriculture program in your recipient's neighborhood.  Usually you can purchase membership by the month, season, or year.  Your foodie friend will receive fresh, local produce (organic if you choose) and you will be supporting a local farmer.

- Give them a few months supply of coconut flour, almond flour, raw nuts, coconut oil, chia seeds, etc...something they will definitely use and enjoy while testing recipes in their kitchen.  My favorite bulk sites to order quality food products from:  NutsOnline.com and CLNF.org.

- L.O.V.E the natural lunch supplies offered by Nubius Organics.  While they do offer plastic options, try to stick with the stainless steel, bamboo, and cloth as much as possible. Great for adults and kids!

- 98% dark chocolate bars SWEETENED WITH STEVIA!!!!  Find them only on Amazon.com.  You can only order them in bulk, so plan to give some as gifts and save some for yourself.  I had the opportunity to try these bars, and they are very good.  Advanced Plan approved guys!! :)


Body Care  Organic.  Natural.  Health-inducing.

Florere natural deodorant

- Any of the products from SKIN Organic Body Care.  My favorites are the Hand and Body Cream and the Naked Face Wash.  I love everything Stephanie, the owner, makes!  Your skin is guaranteed to respond well to it all as she uses whole food organic ingredients!

- Okay, not kidding here, this is THE BEST completely all-natural and organic deodorant we have used yet! And to boot, it's a vegan product!  It passed the "Dave test," meaning he approves it with flying colors. He's tossed out every past "natural" deodorant option we have tried except for MiEssence, but even with that brand he had to reapply at least twice daily.  With Florere brand, he applies in the morning after showering and that's it, he's good for over 12 hours no odor.  Two thumbs up for quality and performance, two thumbs up for being completely all natural and safe!


Kids and Baby  Mixed bag of my favorites.

- For a crafty kid or teen, a Paper Flower Kit from PS.  They offer many different flower options.  I like this summer bouquet -- brings the summer cheer indoors when it's winter white outside for so many months!

Lil' Sprout Creations
plastic-free mobile

- Snuggle Me Cushion for baby.  An all-natural transportable infant sleeper.  We have one and LOVE it!  Truly a life saver!  Austin loves his, and even hangs out in it with a smile while he's awake.  We also use it when co-sleeping, and when traveling for an easy napping place.

- Robeez or Bison Booties soft sole shoes for babies and toddlers.  They stay on and keep feet warm while providing the best opportunity for the development of their tiny feet.

- Kiss Naturals Lip Balm Making Kit: all natural, eco friendly

- What Does It Mean to be Green book

- Recycled paper supplies from Julia on Etsy.  I am in love with her notebooks that use recycled Dr. Seuss book covers!

- Classic all-natural wood toys from Verry Cherry Toys on Etsy

- One of the cute all natural mobiles from Lil' Sprout Creations on Etsy

- Praise Baby Christian songs and videos for babies and young children


Stocking Stuffers All natural and healthy.

Nellie's PVC-free dryer balls

- A new BPA-free reusable bottle from Lifefactory! You can order online or find at your local health food store.  They come in different sizes and you'll fall in love with the vibrant colors!  These bottles are made of glass wrapped in silicon to prevent damage if dropped -- and to provide a grip while using.

- Pack of Nellie's all natural laundry detergent or dryer balls.  The company uses completely natural ingredients, and the surfactants used in the detergent come from coconut!  Awesome company, LOVE their dryer balls!


You can also visit TreeHugger for some other great eco-friendly gift giving guides.  Do YOU have any other great gift suggestions??  Happy gifting! :)

Project Christmas Tree CONTEST

I have an exciting contest to share that YOU can enter to WIN BIG!!  It is called Project Christmas Tree 2011, and it's happening now thru December 15th!

I have teamed up with Jade Louise Designs and 11 other fabulous bloggers and companies to host this huge giveaway contest.  You have the chance to win a bunch of prizes and $cash$, total value of $295.80.  I am donating a copy of my Season's Eatings holiday e-cookbook!

We are selecting just ONE winner, so be sure to enter all the ways you can to deepen your odds.  Here's how it works:

-  The giveaway is open to US residents only
-  One winner will take home ALL of the cash and prizes.
-  Entrants must like/follow each of the sponsor's site to qualify to win
-  The giveaway ends at 12:01AM EST on Thursday, December 15th
-  Entries and the winner will be managed by the service Rafflecopter.  See all the ways to enter below in the Rafflecopter box OR visit Jade Louise Designs here. (Failure to follow every sponsor will result in a forfeit of winnings.  This will be confirmed before rewarding the Winner.)

Most of the entries are a one time option, but there are a few at the bottom that you can enter every day!  Don't miss out on that opportunity!  GOOD LUCK everyone!!  Merry Christmas! :)

Questions Answered: Pecan Pie

I had the request for Pecan Pie from Melanie on my facebook page:

"I grew up on an awesome tasting Pecan Pie, but unfortunately it calls for both dark Karo syrup and Light Karo syrup.  What would I substitute instead for the same flavor and texture?  I make this a lot at Thanksgiving and Christmas, but I really want to have the healthier version!"  - Melanie C.

Can you believe that I have not only never made a pecan pie before, but never tasted one?  It's just not something my family ate growing up.  Being from northern Michigan, we were a pumpkin pie or apple pie family.  But now that we're southern dwellers, I suppose it's about time I tried my hand at a pecan pie.  To be honest, since I didn't know where to begin, I tasted a not-Maximized Living approved pecan pie first...just a couple bites to get the texture and flavors into my brain.  And then I got to work.  Those who love your pecan pie, please try this recipe out and let me know how it compares to what you think a pecan pie should be!  I need your opinions and suggestions!

This is a Core Plan pie, because it definitely still needed maple syrup to get the texture right.  But this is much healthier for you than using corn syrup or processed sugars!  Hope this is what you were looking for, Melanie!

Pecan Pie
Makes one 9" pie

THE CRUST:
2 cups almond flour
1/4 tsp baking soda
1/4 tsp ground cinnamon
Dash of sea salt
1/2 cup coconut oil, melted
20 drops pure liquid stevia
1 tsp pure vanilla extract

THE FILLING:
1 3/4 cup raw pecans, chopped
1/3 cup Grade B maple syrup
1/4 tsp pure liquid stevia
1/4 cup coconut oil
1 Tbsp pure vanilla extract
1 Tbsp fresh flax seed meal
1/2 tsp arrowroot powder
2 Tbsp unsweetened almond milk
A couple pinches of sea salt for pecans

1.)  THE CRUST  Preheat oven to 300 degrees F.   In a large bowl, stir together almond flour, baking soda, cinnamon and sea salt with a fork.  Add in the remaining liquid crust ingredients.  Stir together with fork until well combined and crumbly.

2.)  Press dough into a 9 inch pie shell (or tart pan -- that's what I used).  Bake at 300 degrees F for 15 minutes or until golden brown.  Remove from oven and set aside to cool.

3.)  THE FILLING:  In a medium sauce pan, mix together the coconut oil, maple syrup, stevia and vanilla extract.  Bring to a boil over Medium-High heat, then lower the heat and simmer for about 5 minutes, whisking it frequently. (It will seem like the oil and syrup are separating.  The flax and arrowroot mixture will act as an emulsifier later!)  Remove from heat and let cool to room temperature, stirring occasionally.

4.)  In a large stainless steel skillet, toast the pecans on Medium-Low heat for about 6-8 minutes, stirring frequently.  Remove from heat and sprinkle with sea salt.

5.)  In a small bowl, mix together the flax seed meal, arrowroot powder and almond milk.  Let it sit for 6 minutes.

6.)  Once the sugar-oil mixture is cooled to room temperature, whisk in the flax/arrowroot mixture until combined and smooth.  Stir in the chopped pecans until combined.  Pour onto the cooled pie crust and distribute evenly.

7.)  Bake at 350 degrees F for 18-20 minutes or until the filling begins to set and loses its shine. Remove from oven and let cool to room temperature.  Chill in fridge at least an hour or two before serving (we found it easier to cut and serve when slightly chilled).

Pumpkin, Pumpkin, Pumpkin & Holiday Recipe Ideas

I have been meaning to post more fall and pumpkin-themed recipes since September!  I have a list racking up on my desktop.  So look forward to a round of fall inspired recipes coming out for the next couple of weeks!  Austin is finally getting into a sleeping/eating routine, so I can once again (and finally) add blogging back into my daily schedule.  SO happy for that, I've missed talking to all of you!

First, I wanted to share some pumpkin recipes from the past that will be perfect for the upcoming Thanksgiving and Christmas holidays.  Also, please check out my Season's Eatings Holiday e-Cookbook!  It is full of 62 Core & Advanced Plan recipes specifically tailored to the holidays to help you plan your menu and prepare your family meal with success!  I have included almost all of my favorite dessert and cookie recipes in the e-book, as well as favorite holiday side dishes made "Healing Cuisine"!  You can purchase your copy here.

Here is the list of recipes included in Season's Eating Holiday e-Cookbook:

Appetizers
Holiday Spiced Pecans
Mini Herbed Scones
Chocolate Spiced Peanut Butter
Double Green Dip
Feta and Cucumber Dip
French Onion Dip
No Cheese Ball
Olive Dip
Pumpkin Dip
Spinach-Artichoke Dip

Salads & Sauces
Basic Tossed Salad
Celery Salad with Walnuts & Dates
Christmas Kale
Merry Berry Salad
Ginger Lime Cranberry Sauce
Easy Pan Gravy

Side Dishes
Coconut Bread Stuffing
Brussels Sprouts with Pistachios
Caramelized Broccoli with Garlic
Green Bean Casserole
Mint Smashed Peas
Pan Fried Beans & Spinach
Roasted Vegetable Medley
Rosemary Garlic Mashed Fotatoes
Savory Collard Greens
Sweet Potato Cranberry Casserole
Wild Rice Pecan Stuffing
Zucchini Mushroom Crumble

Main Course
Balsamic Broiled Salmon
Black Pepper-Crusted Beef Tenderloin
Lemon, Sage and Garlic Roasted Chicken
Herb Roasted Turkey

Breads & Rolls
Coconut Flour Gingered Bread
Pumpkin Bread or Muffins
Savory Coconut Flour Bread & Rolls

Desserts
Apple Pie
Dark Chocolate Mousse Pie
Fruit Cake
Pumpkin Pie
Pumpkin Pie Cheesecake
Vanilla Cheesecake
Almond Flour Pie Crust
Coconut Flour Pie Crust
Crumb Pie Crust

Cookies & Bars
Chocolate Chip Nut Butter Balls
Chocolate Truffles
Chocolate Crinkle Cookies
Cinnamon Walnut Cookies
Coconut Flour Brownies
Dark Chocolate Bites of Heaven
Dark Chocolate Peppermint Patties
Gingerbread Cookies
Pumpkin Coconut Squares
Raw Chocolate Fudge
Snowball Cookies

Frosting & Icing
Coconut Icing
Coconut Whipped Cream
Cream Cheese Frosting
Traditional Frosting

Beverages
Eggless Nog
Stevia Hot Chocolate
Mulled Cider

And now on to past Pumpkin recipes!

Pumpkin Chili
Roasted Pumpkin Seeds - 3 Flavors
Pumpkin-Coconut Soup
Pumpkin Puddng
Apple-Pumpkin Soup

And remember, stay tuned for the next couple weeks for even more pumpkin goodness!!

Season's Eatings Holiday e-Book

Do you ever ask yourself this question?  The holidays are here, now what?  This was my inspiration for creating Season's Eatings, my holiday e-book modeled around the Maximized Living Nutrition Plans.  Within its pages you'll find 62 Core Plan recipes, 46 Advanced Plan recipes (view the recipe list), advice on managing stress (Essential #1) thru the holidays, how to cook with natural sweeteners, a shopping guide, and bright tantalizing pictures to guide you thru!

Season's Eatings is so much more than a recipe book.  I designed it to be a menu planner and resource guide you can come back to year after year.  And what is the most loved food tradition of Thanksgiving and Christmas?  The cookies and desserts of course!  Well, I've loaded this e-book up with all of my favorite cookie and pie creations.  You will not be disappointed!

This e-book is also a fabulous resource for the array of holiday parties coming up.  Whether you have volunteered to bring one dish to share or are hosting a dinner party of your own, Season's Eatings will supply you with health-inducing, whole-food options that taste SO GOOD your guests will never know they're healthy!

It's about living a Maximized Living lifestyle every day of the year.  And just because holidays come with a tradition of processed, high sugar, trans fat, and gluten laden dishes DOES NOT mean you have to eat that way.  Holiday eating should be guilt-free!  Start a new tradition within your family of Maximized food that tastes good and is good for you!

HEAR WHAT OTHERS ARE SAYING

It is a blessing to hear and read how my recipes have been helping Maximized Living families all over the world.  I wanted to share what a couple families have to say:

This book is one of the best books we have ever cooked from.  There is no book out there that we have found that has perfect ratios for the recipes, great tasting food and wonderful ideas.  Eating healthy CAN be fun and extraordinarily tasty with Elise's "Seasons Eatings" e-book!  This year we are having my family over for Christmas and were worried how to make healthy desserts, side dishes, and entrees for them, but now we have a great book that we are comfortable cooking from.  Our favorite side dish from the book is the coconut bread.  It can go with so many things, stuffing, scones, etc.!  Our favorite dessert is the "Double Dark Chocolate Mousse Pie."  She even tells you how to make the crust.  We have literally gone through a ton of healthy cookbooks and recipe guides when it comes to healthy eating, but they all had horrible ratios of ingredients or never worked out like the picture showed.  With Elise's "Seasons Eatings" book all we have to do is follow the recipe and it turns out amazing!  If you were worried about how to make a healthy holiday meal and have the WHOLE family like it, this is it.  Completely worth the price!
               -  David and Abby Janis
                  San Leandro, CA

This next review is from a fellow blogger.  She goes by Tall Girl and is currently living in Wiesbaden, Germany.  Check out her post, Season's Eatings is toward the bottom.

You can read more about Season's Eatings holiday e-book here and purchase and download it here.  And don't forget to visit my YouTube channel to watch me make Pumpkin Pie Cheesecake from Season's Eatings!

With Halloween, Thanksgiving, and Christmas now just weeks away, the holiday rush will be starting.  I want to wish each one of you many blessings with your families thru the holidays!  I am thankful for you, your support, and the impact we are creating to help others live healthier lives every day.  Happy, Healthy Eating!

Happy Father's Day!: Grilled Hamburger Salad

I've been racking my brain for ideas for a great ML Nutrition Plans approved recipe for Father's Day.  Especially this year, as it's Dave's first official Father's Day.  I wanted to surprise him with an awesome and manly dish.

For weeks I was thinking and thinking, jotting down ideas on scratch paper, but nothing had come together in a "That's It!" kind of way.  So, I went to the source.  I asked papa Dave, "What does the best Father's Day food look like to you?"  And I waited, praying he would offer the inspiration for an amazing new recipe.  He thought about it, and finally said, "A burger on the grill."  That was it, all he wanted.  I had one of those duuuuhh moments I usually get at these times and proceeded to flip my mindset away from chicken dishes and stir fries back to the classic, manly summer dish, the hamburger.

I've twisted it up, Healing Cuisine style, to make the Grilled Hamburger Salad!  It's everything but the bun!  Dad can keep it Advanced Plan easily, and still get all the great tastes of his fav summer meal.  Try it for your dad this Father's Day!

I'm serving this salad with a combo of mayo-ketchup dressing.  Mustard is also optional.  I think it would be great with my Homemade Buttermilk Ranch dressing or Healing Cuisine's BBQ Sauce as well.  Feel free to experiment!  Caramelized onions also sound really good atop if you want to stray from the classic red onion.

(By the way, the burger recipe below is my signature recipe for classic burger patties.  They'll turn out perfect every time, guaranteed!  Add in your favorite seasonings, like chili powder or cumin, as you make homemade gourmet burgers at home with different toppings!)

Hamburger Salad
Makes 4 Servings

THE BURGER PATTIES
1 lb free-range 100% grass fed ground beef
1 large egg, beaten
1/3 cup red onion, grated
1/4 cup almond meal
1 Tbsp unsweetened Worcestershire sauce
2 cloves garlic, minced or smashed
1/2 tsp sea salt
1/4 tsp black pepper

SALAD
4 grilled hamburger patties (above)
3/4 cup red onion, sliced
2-4 dill pickles, sliced (I love the Real Pickles brand)
1 large organic tomato, diced
1 avocado, diced
1 large head organic iceberg lettuce, chopped
1 large head organic romaine lettuce, chopped
1 cup raw cheddar cheese, grated (optional)

DRESSING
3/4 cup Healing Cuisine Mayonnaise
3/4 cup Healing Cuisine Ketchup
Squirt of unsweetened organic mustard (optional)
Few drops of Tabasco sauce (optional)

1.)  Prepare the hamburger patties.  In a medium bowl, with your hands, mix ground beef, egg, onion, almond meal, Worcestershire sauce, garlic, sea salt and pepper until just blended.  Be careful not to over mix as it will make tough burgers.  Divide mixture into four equal portions and shape each into a patty about 4 inches wide.

2.)  Have Dad to the grilling, after all it is his day!  Preheat grill over High heat and oil with coconut oil.  Lay burgers on grill over High heat (you can hold your hand at grill level only 2 to 3 seconds).  Close lid.  For medium-well cooked burgers, cook about 7-8 minutes, turning once.  Remove from grill.  Allow patties to rest 10 minutes before cutting into or serving.

3.)  While Dad is grilling, prepare your dressing.  In a small bowl, mix together the mayonnaise and ketchup with a fork.  Stir in the optional mustard and Tabasco.  Chill until ready to serve.

4.)  Plate the salads.  Lay out a bed of mixed lettuce.  Top with the onion, pickles, avocado and tomato.  Place 1 burger patty in the center of each salad.  Sprinkle with cheese (optional) and drizzle with Ketchup-Mayo dressing.  Serve immediately while burgers are warm.  Be sure to serve with a steak knife for easy cutting!

Now that's a Father's Day meal to remember!