Guest Recipe: Hot Cereal for the Advanced Plan

Today I have another guest recipe to share.  This one comes from a great woman, Susan Dotters, who has been living the Maximized Living lifestyle for over a year, has been a longtime follower of Healing Cuisine, and has lost 45+ pounds by doing so!  Let's give Susan a round of applause!!

Susan sent me her recipe for Advanced Plan approved "Hot Cereal" this past fall.  We have been enjoying this creamy comforting porridge for breakfast.  You've really nailed it, Susan!  Thank you for letting me share your recipe here for all of us Advanced Planners to add to our arsenal.  I'm certain there are many moms saying "thank you" right now, too!  This is a whole food alternative to Cream of Wheat or oat meal.  Our 19 month old son gobbles it up!

Susan's Hot Cereal
Makes 2 servings

2 Tbsp chia seeds
4 Tbsp hemp seeds
1/2 cup unsweetened organic almond milk
1 organic Granny Smith apple, minced
about 1/2 cup filtered water
10-12 drops pure liquid stevia (more/less to taste)
1/2 tsp cinnamon
2 Tbsp raw pecans/walnuts/cashews/almonds, chopped fine

1.)  In a bowl, soak the chia and hemp seeds in the almond milk for about 30 minutes, stirring every 5 minutes with a fork.

2.)  While the seeds soak, mince a Granny Smith apple.  Add apple bits to a small sauce pan and add just enough water to cover.  Bring the pot to a simmer and cook until apples are soft, about 10-15 minutes.

3.)  Remove from heat.  Stir in stevia, cinnamon, chopped nuts, and chia/hemp seed mixture.  Warm the cereal over Low heat until warmed through.  To keep the nuts and seeds as raw as possible, do not bring it to a boil.  Top with anything you'd like (keeping it Advanced Plan of course) and serve!

This is a fabulous breakfast full of healthy fat and protein from the chia and hemp seeds.  I like to switch the flavors up by using thawed organic peaches from the freezer, fresh strawberries or blueberries, or leaving the apple out and just having the cinnamon.  Dave likes to top his with coconut milk for a creamy richness.

I have also done this as more of a porridge by heating the almond milk on the stove top first until almost boiling.  Then add everything to the blender (chia seeds, hemp seeds, stevia, cinnamon, nuts, and hot almond milk).  Blend until smooth and serve.  The chia seeds will thicken the mixture as it sits.  This blended version is even more creamy like Cream of Wheat.

Enjoy adding this to your weekly breakfast rotation!

Hazelnut Latte

I have another Starbucks recipe hack for you!  Sara commented on my Pumpkin Spice Latte recipe looking for a natural and whole food alternative for her hazelnut lattes.  Here's what we do when we feel like hazelnut.  We don't use any of those flavor syrups, which are loaded with high fructose corn syrup, food dyes, and chemical flavorings.  Even the "sugar-free" options use chemically made artificial sweeteners.  Sure, there are some out there that use agave syrup, but did you know agave isn't a whole food and is processed the same way as HFCS? 

So, if flavoring syrups are out, what's a girl to do?  I'll tell you, read on!

Hazelnut Latte
Makes 1-2 Servings

10 oz fresh brewed hot organic coffee
1/3 cup raw hazelnuts (about 10-12nut)
10-30 drops of pure liquid stevia (to taste)*
Splash or two of almond milk or coconut milk (optional)**

Blend on high for 1-2 minutes. You can strain it if you want to remove the hazelnut pulp, but I don’t bother. The few small pieces of nut will sink to the bottom of your cup.
1.)  Add all ingredients to the blender and start on Low speed, gradually working up to High speed.  Blend on High for 1-2 minutes until completely smooth.  Strain if you wish, but I just drink the little bit of hazelnut pulp at the bottom of the cup. 

*You may wish to wait to add the stevia the end, once you can taste the sweetness.  Add 2-3 drops at a time and mix thoroughly, tasting between additions, if you're unsure the sweetness level of stevia.

**We don't usually add any nut milks to our hazelnut lattes, as the hazelnuts get nice and creamy when blended.  But, you may prefer it!  That is why I listed it.  We do foam some almond milk on the stove top to pour over the mug for the foam effect.

Back from Break and Ready to Cook!!

I'm baaaaack!!!  And so happy to be!  Thank you to all of you for sticking with me during my extended vacation.  I thought I would come back to crickets, but you have been wonderful participating on the facebook page, twitter feed, and commenting on past blog posts.  Thank you!  I loved staying connected with you!

Well, we officially got our new Maximized Living health center up and running in early January and have had a successful first month of business!  We are Triad Health Center, located in Greensboro, North Carolina.  We are already helping so many people in need of natural health care!  But we would love to help more.  If you know anyone in the Piedmont Triad area, we would love to get connected with them and see how we can help them or see who they know that may be looking for a resource like ours.  Email me if you'd like to introduce us to your friends, family, church, or business in the area.

Here are a few pictures of our new space.  We're still getting completely moved in and settled, but it's starting to feel like our second home away from home.  :)

Our welcome desk.  We have filled it in and made it a little more cheery since this was taken!

Sitting area and kids' corner

Grand Opening sign

Exercise area and adjustment rooms along the back.

One of the adjusting rooms.  Where the healing happens!

The start of our product center.

And now, I MUST begin getting through this list of recipes that has built up since Thanksgiving  These are all recipes that you NEED TO TRY!!!  Topping that list is the Mint Creme Fudge Brownie.   To.  Die.  For.  Tastes just like (if not better than) Betty Crocker's!  We enjoyed these on Christmas night with a large mug of homemade hot chocolate.

Mint Creme Fudge Brownie
Makes 25 Bars

FUDGE BROWNIE LAYER
1 baked Healing Cuisine Signature Brownies

MINT CREME LAYER
2 Tbsp organic unsalted butter, room temp (or solid coconut oil)
1 cup powdered xylitol
1-2 Tbsp unsweetened almond milk
5 drops pure peppermint oil
8-15 drops liquid chlorophyll for green color (optional)

CHOCOLATE LAYER
3 ounces bakers chocolate
15 drops liquid stevia
1 Tbsp coconut oil

1.)  FUDGE BROWNIE LAYER  Prepare and bake my Healing Cuisine Signature Brownies.  Cool completely before proceeding.

2.)  MINT CREME LAYER  In a stand mixer, beat the butter, powdered xylitol, peppermint oil, and 1 Tablespoon of almond milk until smooth.  If mixture needs to be thinned, add the second Tablespoon of almond milk.  Add chlorophyll one drop at a time while blending until the desired green color is achieved.  Spread the mint creme over the brownies and place in fridge for 15-20 minutes while you prepare chocolate layer.

3.)  CHOCOLATE LAYER  In a small pot, over Low heat, melt the chocolate with the coconut oil.  Remove from heat.  Stir in stevia liquid until smooth.  Taste and sweeten to desired sweetness with stevia.  Place in fridge for 15 minutes to cool. 

4.)  Once chocolate is cooled, pour it over the mint cream layer and spread evenly to cover all of the mint creme.  Return to fridge to cool completely 2 hours before slicing and serving.

I hope you enjoy these!  They are so easy to prepare and a great accompaniment to coffee or hot chocolate.

Pumpkin Spice Pudding

It's another "double feature" Wednesday!  Our usual Wordless Wednesday picture posted earlier this morning.  I also have to share my latest dessert recipe for Pumpkin Spice Pudding.  I couldn't wait another day (and neither could some of you over on the Facebook page)!  It is that good.

Ever since Dave surprised me with a Vitamix this summer, I've really been into making raw and semi-raw recipes.  I can finally get the sauces and desserts and smoothies blended super smooth compared to our generic version of Magic Bullet that I had been limited to prior.  I have always loved using raw nuts as the bases of sauces, ice creams, cheesecakes, and so many other things.  Using raw nuts allows you to get the creaminess of dairy without using it.  I recommend to anyone on the Advanced Plan to eliminate dairy as much as possible because it is sugary and an inflammatory food, even in raw or organic form.  Using blended nuts is a fabulous way to enjoy rich and creamy dishes without dairy!  It also packs in extra protein and good fats!

For this recipe, I used soaked raw cashews.  Soaking nuts prior to use does a couple of things.  People do it mostly because it starts the germination process, making the nut more nutritious (just like sprouting a grain) and helps it to shed any impurities.  Soaking also allows the nut to absorb extra water and become softer, making them easier to blend up and provide a creamier texture.  For cashews, you should soak them for at least 2 hours, but I usually recommend about 6-8 hours for full on creaminess.  Then, rinse them under cold water until the water runs clear, and they're ready to use!

Pumpkin Spice Pudding
Makes 2 Servings

1 cup soaked raw cashews
1 cup organic unsweetened almond milk
1 cup organic pumpkin puree, chilled
stevia, to taste
1 Tbsp ground cinnamon
1 1/2 tsp ground nutmeg
1 tsp ground ginger
1 pinch ground cloves
1 pinch sea salt

1.)  Add the soaked cashews (drained and rinsed) to blender.  Add a few Tablespoons of almond milk and begin blending.  Gradually bring blender up to High speed and begin streaming in the almond milk until a thick cream forms.  Continue to blend until completely smooth, almost the thickness of heavy whipping cream.

2.)  Add all remaining ingredients to blender and blend on Medium-High until well combined and smooth.  [I wait to add the stevia until the end, when it's smooth and combined.  Then I taste it and gauge how much stevia is needed.  It depends on how sweet your cooked pumpkin is, each batch is different.  I usually use about 1 tsp of Spoonable Stevita stevia, give or take.]  Spoon into serving dishes, top with a sprinkle of cinnamon.  Eat immediately or store in fridge until ready to serve.

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.

Questions Answered: Grain Free Pizza - 5 Ways

Three days late is better than never, right?? :)  My little man came down with the cold bug that hit his daddy and me last week and weekend.  This was my first experience with a sick baby ever.  I feel blessed to have made it 10.5 months without him having a hard illness to overcome.  And man, was it hard to watch him suffer for those couple of days.  Today he is back on the upswing, still with a raspy cough, but tearing up the house like normal again.  Will tell you what we did to boost his immune system in a future post.

On Saturday, we talked about the importance of choosing healthy free-range chicken nuggets, and I shared my grain-free recipe for chicken nuggets from my Kid's Birthday Party e-Book.

Continuing to answer Tyrese's question, I am going to share with you my top 5 favorite grain-free pizza recipes!  Without further ado, in my favorite to my most favorite order....  (Now don't get me wrong, I love each one of these pizza crust recipes, otherwise I certainly would not share them with you.  Think of this as my like-to-love scale.)

Flax Seed Meal Crust (left)

# 5 - Flax Seed Meal Crust (A)
Makes one 12 inch pizza a slightly nutty taste with light texture, somewhere in between thin and normal crust thickness

2 cups fresh raw flax seed meal
1/4 tsp sea salt
2 tsp aluminum free baking powder
1/4 tsp garlic powder
1/4 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/2 cup filtered water
3 free range eggs, beaten
3 Tbsp coconut oil, melted
12 drops pure liquid stevia

1.)  In a medium bowl, stir flax seed meal, sea salt, baking powder, dried herbs together.

2.)  In a small bowl, whisk together water, eggs, coconut oil, and stevia until smooth.  Pour liquid mixture into flax seed mixture, stirring until smooth.  Cover with a tea towel and put in a warm place until doubled in size for about 1 hour (I put mine on top of my fridge).

3.)  Heat oven to 425 degrees F.  Grease your pizza pan with coconut oil.  Uncover dough and pour out onto pizza pan.  Press into circular shape (or oblong/rectangle if desired).  Bake for 15 minutes on center rack of oven until cooked.  Remove from oven and allow to cool for about 15 minutes.  Add favorite toppings, then return to the oven on Broil to bake for a final few minutes just to melt the cheese and crisp the edges.

Socca Chickpea Crust (below)

# 4 -  Socca (Chickpea Flour Pizza Crust) (C)

Makes one 12 inch pizza  savory with a hint of sweet, slightly chewy in texture, very similar to traditional pizza crust texture, normal crust thickness

1 cup organic chickpea flour, sifted
1 cup plus 2 Tbsp filtered water
1/2 tsp sea salt
1/8 tsp ground cumin
1 1/2 Tbsp olive oil, divided

1.)  In a medium bowl, mix together the flour, water, sea salt, cumin, and olive oil.  Cover with a tea towel and let batter rest for 2 hours at room temperature.

2.)  Heat the Broiler in your oven.  Oil your pizza pan with coconut oil (I also like to do this crust right in a large cast iron skillet).  Pop it in the oven for a few minutes, until the pan is nice and hot.

3.)  Carefully remove the hot oiled pan from the oven.  Place on stove top (make sure it's stable!)  Pour the batter onto the pan, swirling it around with a spatula until it is of even thickness and to the edges of the pan. Pop it in the oven on the top rack.

4.)  Bake until the socca is firm and beginning to blister and burn.  The exact time will depend on the heat of your broiler (for me, about 8-10 minutes).

5.)  Remove from oven, top with sauce, toppings, and cheese, and place back under broiler for a few minutes until cheese is just melted.  [Alternatively, socca is usually enjoyed on it's own without toppings, much like a savory pancake or flat bread.  Drizzle with olive oil and sprinkle with black pepper.]

Cauliflower Pizza Crust (below)

# 3 - Cauliflower Pizza Crust (A)
Makes one 12 inch pizza  your kids won't know it's a vegetable! the cheese helps it crisp up to be firm enough to hold a slice in your hand.

1 head organic cauliflower
1 cups full fat grass fed mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 free range egg, beaten
1 tsp dried oregano
1/2 tsp dried garlic powder
1/2 tsp dried onion powder
1/4 tsp sea salt
1/8 cup olive oil

1.)  Cut unbleached parchment paper to the size of your pizza pan.  Set aside.  Remove the florets from the head of cauliflower.  Place into your food processor and use the S blade to pulse to the consistency of rice.  [No food processor?  You can grate the cauliflower using a cheese grater on the smallest holes.]  You need 1 cup of "cauliflower rice."

2.)  Heat 2 Tablespoons water to boiling in a medium saucepan with a steam basket inserted.  Add the cauliflower rice and cover tightly over Medium-High heat.  The cauliflower will start to break down and steam on its own -- do not add more water to the pot.  Let it steam for about 8 minutes, until the cauliflower rice is cooked but not mushy.  Measure out 1 cup of cooked cauliflower rice for one 12 inch pizza.  Let sit to cool.

3.)  Preheat your oven to 450 degrees F.  Combine cooled cauliflower, mozzarella, Parmesan, egg, oregano, garlic powder, onion powder, and sea salt in a medium bowl. Spread the dough into a thin round layer on to your pizza pan covered with parchment paper.  Brush the dough surface with a thin layer of olive oil.

4.)  Bake for 20 minutes or until the crust is uniformly deeply browned.  Remove from the oven, transfer, still on the parchment paper, to a wire rack.  Allow to cool completely for a more sturdy crust.

5.)  When your crust has cooled, top with a light brushing of pizza sauce and toppings.  Return to the oven under the Broiler setting for a few minutes until cheese is melted.

# 2 -  Coconut Flour Pizza Crust  (A)
Makes one 12 inch pizza  a thin crust pizza, extra crispy and delicious

Coconut Flour Crust (left)

4 free range eggs
1/4 cup kefir / organic yogurt / coconut kefir / coconut yogurt
1/4 tsp sea salt
1/4 cup coconut flour, sifted
1 tsp onion powder
1 1/2 tsp garlic powder
1 tsp oregano
1 tsp basil
1/3 cup shredded Parmesan cheese (optional)

1.)  Preheat oven to 400 degrees F.  Line your pizza pan with unbleached parchment paper.  In a large bowl, whisk the eggs together with the kefir (or yogurt) and sea salt.   Add the coconut flour and whisk until very smooth, about 2 minutes until the coconut flour as absorbed the eggy liquid.  Stir in the onion powder, garlic powder, oregano, basil, and Parmesan cheese.

2.)  Pour the batter onto the paper lined pan.  Use a spatula to spread the batter to the edges and to an even thickness.  This is a thin crust dough, so it will be quite thin.

3.)  Bake on middle rack for 10-12 minutes, until lightly brown.  Remove pan from oven, add sauce, cheese and other toppings as desired.    Place back in the oven on to rack and Broil until crispy on edges and cheese melts.

Nut Flour Crust (below)

# 1 -  Nut Flour Pizza Crust  (A)
Makes one 12 inch pizza  slightly chewy and almost perfect texture closest to yeast-dough recipes, normal crust thickness

3/4 cup whole raw cashews
3 Tbsp raw almond flour
1/4 cup coconut flour, sifted
1/2 tsp baking soda
1/4 tsp sea salt
1/8 tsp garlic powder
2 free range eggs
2 Tbsp organic unsweetened almond milk
1/2 tsp apple cider vinegar
2 1/2 tsp extra-virgin olive oil
1 tsp cold filtered water
1/2 tsp dried basil
1/2 tsp dried oregano

1.)  Preheat oven to 350 degrees.  In a food processor, pulse the cashews until a fine flour has formed.
Add to the food processor the almond flour, coconut flour, baking soda, sea salt, and garlic powder, then process the mixture on High for 1 minute.

2.)  Add the eggs, almond milk, apple cider vinegar, olive oil, water, and herbs and process for another minute.  Scrape down the sides of the bowl and pulse a few more times until you have a very smooth dough.  Let the dough rest for 2 minutes to let the coconut flour absorb some of the liquid.

3.)  Sprinkle a piece of unbleached parchment paper with a bit of almond flour, then turn the dough out onto the parchment paper, forming it into a ball.  Flatten the dough ball slightly, then sprinkle a little more almond flour on the top.  Place another piece of parchment on top.  Lightly roll out the dough into a circle that is about 1/4 inch thick.

4.)  Remove the top piece of parchment paper and discard.  Lift the corners of  the bottom parchment piece hold the dough circle and slide it onto your pizza pan.  Bake for 12 minutes or until it is golden brown around the edges and firm in center.

5.)  Remove from oven.  Top with sauce, toppings, and cheese.  Return to oven and Broil on top rack for a few minutes until crisp on edges and cheese is melted.

So there you have it, my top 5 tried and true grain-free pizza crust recipes.  I hope you enjoy!!  Lots of options here, from thin crispy crust to doughy chewy goodness!  You've got to try them all or else you're missing out!  :)  Enjoy!

100% Pure WINNERS + Broccoli Cheese Soup

Thank you to everyone who entered and shared the giveaway this past week!  I hope you all have enjoyed getting to know 100% Pure.  Be sure to bookmark their website!

We have TWO lucky winners of the 100% Pure Black Tea fruit pigmented mascara.  Congratulations to our winners: KristenB and Natalie Bean!!!  Please email me with your mailing address and your tube of Black Tea mascara will be on its way to you by tomorrow.

Now, I need to answer Cortney B.'s question:

"I  am looking for ideas for broccoli cheese soup.  I used to use Velveeta.  Any suggestions on how I can alter it for either Core or Advanced Plan?"  - Cortney B., Wyoming

I've been working on perfecting my broccoli cheese soup quite recently actually, just as Courtney wrote in.  I like to add quinoa to mine, which will thicken the soup up quite a bit, but makes it hearty and filling.  Adding the protein of quinoa also makes this soup a complete meal on its own!  Alternatively, you can leave the quinoa out for a thinner soup.  Replace with shredded chicken or white beans to make this a whole meal.

Broccoli Cheese Soup
Makes 6 Servings

3 cups organic broccoli florets (I used frozen)
1 Tbsp raw butter or coconut oil
1 cup yellow onion, chopped
1/2 cup dry organic quinoa (I like the tri-color, but any color is fine)
4 cups sodium-free organic vegetable stock
1 1/2 cups organic unsweetened almond milk
Sea salt and fresh pepper, to taste
1/2 tsp garlic powder
1/2 tsp ground thyme
1 tsp Worcestershire sauce
1/4 tsp nutmeg
1 1/2 cups raw cheddar cheese, shredded

1.)  If you prefer, chop the broccoli into bite-sized pieces now and set aside.  (I leave mine whole.)  In a large saucepan over Medium heat, add the butter and onion and saute until soft, about 8-12 minutes. Add the vegetable stock and bring to a boil.

2.)  Rinse the quinoa until water runs clear, then add to boiling vegetable stock.  Reduce heat to Medium-Low.  Stir in broccoli, cover, and simmer for about 16-20 minutes, until quinoa is tender.

3.)  Puree the cooked mixture with an immersion blender or carefully in a standing blender. (I don't puree mine, I like the quinoa and broccoli texture.  However this soup is traditionally prepared smooth.)  Return the soup to the saucepan and add the almond milk, garlic powder, ground thyme, Worcestershire sauce and nutmeg.  Season with sea salt and pepper.  Reheat the soup on Low heat, being careful not to boil it.  When the soup is hot, stir in the cheese until just melted and serve immediately.

Dark Chocolate Cashew Ice Cream

Yesterday was National Ice Cream Day, as declared by President Reagan in 1984.  Even though the "holiday" is older than me, I had never known of its existence!  But I must admit, I was pretty excited when I pulled up my Today.com page to check the morning news and learned of the special frosty treat occasion.  Any excuse to make a tub of ice cream is welcomed at the Schwartz household!  :)

Ohhh, and I have to tell you about my new present from my hubby!!  When Austin and I got home from our Michigan vacation, Dave surprised me with a VitaMix on our kitchen counter!  OH, I was so so excited and surprised!  We had been saving for this for so long, but had to keep tapping into the VitaMix fund for things like car repairs and *ahem* a baby.  I have made smoothies and sauces and soups in it every day since!

So, to bring this side story full circle, I have been wanting to try a new dairy-free ice cream using cashews instead of coconut milk.  I am not the biggest fan of coconut flavor, and don't get me wrong the Vanilla Bean Ice Cream using coconut milk is still really tasty, but I wanted to try something different.  And I wanted to get a mixture that is closer to the texture of dairy-based ice cream.  You know, that super smooth velvety texture.....  Well I've been waiting for my VitaMix to give this cashew ice cream method a try.

You can make this batter in a regular blender, however you'll need to blend it longer to get it smooth enough.  You may also prefer to strain the mixture before adding to your ice cream maker to prevent chunks.  And if you don't have an ice cream maker, you can pour the batter into a large metal bowl.  Pop it in your freezer and stir it every 15 minutes with a spatula until you get the right consistency.  This one is worth the extra work!

This cashew ice cream was heavenly.  I nailed that velvety texture I have been pining for.  And the dark chocolate depth is out of this world!  We will definitely make again!  It hits your dark chocolate craving perfectly, and paired with fresh strawberries...ooh baby!  I think the cashew cream really made it.  I'm now dreaming of a maple-pecan version.........!

Dark Chocolate Cashew Ice Cream
Makes 6 Servings

2 cups organic raw cashews
2 cups organic unsweetened almond milk
3/4 cup powdered xylitol
2 tsp pure vanilla
1/2 cup unsweetened pure cocoa powder

1.)  Soak the cashews in filtered water at least 6 hours or over night.

2.)  Rinse the cashews until water runs clear.  Drain them.  Combine all ingredients, including drained cashews, in blender.  Blend until completely smooth (strain if you wish).  Pour into ice cream maker and freeze according to instructions.  Serve immediately or freeze to set 2-4 hours.

TIP:  If making ahead to store for more than 24 hours, add a Tablespoon of arrowroot powder when blending the ingredients together.  This will prevent crystallization that occurs when storing ice cream in the freezer.

Chocolate Peanut Butter Chia Pudding

I've been enjoying chia seed pudding for a while now.  I had been using chia seeds sparingly in dessert recipes only prior to that.  I was a little skeptical over using them as a main ingredient in a dish.  If you haven't used them before, when you soak chia seeds in water they soften, plump up (similar to flax seeds) and turn into a gel.  They make a great egg substitute or thickener in many whole food recipes.  Finally, one day I decided to go all in and make the chia seed pudding many of my blogging friends were making.  It's simple!  Soak 2/3 cup of chia seeds in 2 cups of unsweetened almond milk.  Stir every 5 minutes for about 30 minutes and you've got chia seed pudding.  It's about the texture of tapioca, and growing up that was my kind of pudding.  I was ecstatic after my first bite of chia seed pudding!  I like to flavor with a little stevia and vanilla extract.  Yum!  You can also stir in a bit of cocoa powder to make it chocolate chia seed pudding.

Okay, so now that you know my basic chia pudding recipe, let me fast forward a couple years later to my favorite chia pudding of today.  I've been eating this quite often lately, a few days a week, ever since Trader Joe's started carrying organic raw Valencia peanut butter again.  I call this Chocolate Peanut Butter Chia Pudding.  If you have picky husbands or children, just leave the word "chia" out of the name and they won't ever have to know it's a healthy dessert!


Chocolate Peanut Butter Chia Pudding
Makes 2 Servings

3 Tbsp organic non-GMO black chia seeds (I like Nutiva brand)
1 cup unsweetened almond milk
1-2 Tbsp organic raw Valencia peanut butter (to taste)
1-2 Tbsp pure cocoa powder (to taste)
Stevia (to taste)
1/2 scoop protein powder (optional)

1.)  In a clean spice grinder, grind the chia seeds into a powder.  (This step is optional.  I alternate the way I prepare the chia seeds.  Sometimes I grind them first, sometimes I leave them whole and wait a little longer for them to gel up. Both ways are delicious!  Grinding allows them to gel up within minutes, so you can eat the pudding right away after blending.)

2.)  Add almond milk and chia seed powder into blender.  Blend on High for about 15 seconds, until smooth.

3.)  Add all other ingredients to blender.  Blend until smooth.  (Add more almond milk if too thick.)  Transfer to serving dishes and enjoy.  Will last in fridge for 3-4 days.

Leek, Asparagus & Herb Soup

Leek, Asparagus & Herb Soup
Makes About 6 Servings 

1 Tbsp coconut oil
2  medium leeks trimmed, washed and finely chopped
4 clove garlic, minced
1/2 pound new potatoes, scrubbed and diced
2 cups organic vegetable broth, sodium-free
1 1/2 cups fresh asparagus, trimmed and cut into 1/2-inch pieces
2/3 cups snow peas, stemmed and cut into 1/2-inch pieces
3 Tbsp chopped fresh chives, divided
2 Tbsp chopped fresh flat-leaf parsley
1 Tbsp chopped fresh dill
2 cups organic unsweetened almond milk
1 Tbsp lemon juice
1/4 tsp sea salt to taste
Fresh pepper, to taste
1/3 cup organic plain Greek yogurt (optional)

1.)  Heat coconut oil in a large saucepan over Medium-Low heat.  Add leeks and cook, stirring often, until softened but not browned, about 5 minutes.  Add garlic and cook, stirring, for 1 minute until fragrant.

2.)  Add potatoes and broth.  Bring to a simmer over Medium-High heat.  Cover and reduce heat to Medium-Low.  Simmer, stirring occasionally, until the potatoes are tender, 15 to 25 minutes.

3.)  Increase heat to Medium-High and stir in asparagus and peas.  Simmer, covered, stirring 2 or 3 times, until just tender, 6-8 minutes.  Remove from heat; stir in chives, parsley, and dill.  Transfer the soup to a blender or food processor and blend until smooth. (this step is optional)

4.)  Return the soup to the pan.  Add almond milk and bring to just below a simmer, stirring, over Medium heat.  Stir in lemon juice, sea salt and pepper.  Ladle into soup bowls.  Garnish each serving with a dollop of Greek yogurt and sprinkling of the remaining fresh herbs.

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).

Questions Answered: Pumpkin Spice Latte

Kristin commented on my Chai Tea Latte recipe asking for one of the most amazing fall drinks ever - the Pumpkin Spice Latte!

"I just started working for a Maximized Living doctor and am doing the Advance Plan.  Have you ever made a Pumpkin Latte that fits the plan?"  - Kristin

My answer is no, not until today!  But what a fabulous request!  Too many autumns have come and gone since my last taste of a Starbucks Pumpkin Spice Latte.  Did you know the kinds of chemicals, artificial sweeteners, HFCS, and food dyes put into many of the drinks at commercial coffee shops like Starbucks?  Once I started asking the cashier What's in my drink?, that was the last sip of Pumpkin Spice Latte for me.  So I have no clue why I never thought to create this delicious treat at home!  I tried it a couple different ways, after consulting a few different friends' blogs and based on what we had in the pantry.   The recipe below turned out great, and I think better than the commercial version.  :)

Pumpkin Spice Latte
Makes 1-2 Servings

2 cups unsweetened vanilla almond milk
2 Tbsp unsweetened pumpkin puree (canned is fine)
1/4 cup espresso OR 1/2 cup strong brewed organic coffee (we took the coffee route)
3/4 tsp pure vanilla extract
3/4 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground ginger
Liquid stevia, to taste

1.)  Whisk all ingredients together in a medium saucepan until well blended.  Heat over Medium-Low until it reaches a simmer to ensure pumpkin completely dissolves.  Remove from heat and pour into mug(s).

OPTIONAL:  To create a foamy top, add 1 teaspoon unsweetened pumpkin puree, 1/4 cup warmed coconut milk, 12 drops Stevita liquid stevia, a dash of nutmeg, and 1/4 tsp cinnamon to a blender.  (We used out Bullet blender and it worked perfectly.)  Blend on High for 30 seconds or so until foamed.  Pour on top of the warm latte and serve immediately.  (You can also create foam using an electric stirring rod and a tall glass.)  (Don't have a blender or stirring rod?  Top it with a dollop of hand whipped organic cream sweetened and spiced up.)

Green Green Smoothie

Smoothies are always fun to create. It's especially fun to make green smoothies, hiding the sometimes bitter and pure vegetable flavors in a refreshing glass of energy. Feel free to twist around my Green Green Smoothie below. I throw in usually whatever we have on hand. Kale instead of spinach, a frozen cucumber or fresh grapefruit instead of banana. Play around with ingredients and see what new creations you can come up with in your blender!

Green Green Smoothie
Makes 2 Servings

1 1/2 cups organic unsweetened almond milk
1 head organic Romaine lettuce, chopped
2 handfuls organic spinach
3 stalks organic celery, chopped
1 organic Granny Smith apple, cored and chopped, frozen
1 organic pear, cored and chopped, frozen (Core Plan only)
Small handful fresh cilantro
Small handful fresh parsley
1 organic banana, frozen (Core Plan only)
3 tsp fresh lemon juice
2 scoops plain or vanilla protein powder

Add almond milk, romaine lettuce and spinach to blender. Starting the blender on Low speed, blend until smooth.  Gradually moving to higher speeds, add the celery, apple, pear, cilantro and parsley. Finally, add the banana and lemon juice. Finish with 2 scoops of your favorite protein powder. Serve immediately.

Almond Joy Ice Cream

Okay, you can't pass this recipe up.  This ice cream reminds me of an Almond Joy bar...all the flavors are there, but hey, it's Advanced Plan!  :)

Almond Joy Ice Cream
Makes 6 Servings

2 cups unsweetened almond milk
1 cup full-fat coconut milk
3 free-range egg yolks
1 Tbsp arrowroot powder
1/2 tsp pure liquid stevia
2 tsp pure vanilla
Pinch of sea salt
4 Tbsp unsweetened cocoa powder
3/4 cup unsweetened coconut flakes
1/2 cup raw chopped almonds

In a blender, mix almond milk, coconut milk, egg yolks, arrowroot, liquid stevia, vanilla, sea salt and cocoa powder until smooth.  Add in coconut flakes and almonds and pulse a few times to fold in.  Pour into your ice cream machine (be sure bowl is prepped if needed) and follow your makers instructions.

Raz-Apple Smoothie

A tasty tart and tangy smoothie!

Raz-Apple Smoothie
Makes 1 Serving

1/3 cup organic unsweetened coconut water or almond milk
1 Granny Smith apple, cored, chopped, frozen
1/3 cup organic raspberries, frozen
1/4 cup full-fat organic Greek yogurt or coconut milk
8 drops pure liquid stevia
1 scoop plain or vanilla protein powder
Ice (optional)

Blend together the frozen apple and raspberries with coconut water until smooth.  Add in remaining ingredients and blend until smooth.  Serve immediately.

Coconut Dream Cake

This cake is for the coconut lover (aka my hubby)!  I've titled it as Coconut Dream Cake as it's got a dreamy like texture to it, almost a custard-like cake if you will.  Yummmo!  Crushed macadamia nuts only add to the dreamy flavor.  For our second serving, we dolloped on a spoonful of my Coconut Whipped Cream (recipe found in Season's Eatings e-book) as a topping and it was truly divine!  A great coffee or tea cake.

Idea just came to me -- would also be great topped with fresh crushed pineapple, ooooo, trying that next!

Coconut Dream Cake
Makes 12 Servings

8 free-range eggs
3 cups unsweetened almond milk
1 cup full-fat organic coconut milk
1 cup coconut flour, sifted twice
1/2 cup xylitol
3 tsp Stevita Spoonable stevia
1/2 cup melted butter or coconut oil
2 tsp aluminum-free baking powder
3 cups unsweetened coconut flakes
1/2 tsp nutmeg (plus more for top)
1 tsp cinnamon (plus more for top)
Handful or two of chopped macadamia nuts (optional)

1.)  Preheat oven to 350 degrees F.  Grease a 9"x13" glass baking pan with coconut oil and line with unbleached parchment paper.

2.)  In a stand mixer (or with a hand mixer) beat eggs, almond milk, coconut milk, coconut flour, xylitol, butter/coconut oil, baking powder, nutmeg, and cinnamon until smooth.  Fold in coconut flakes and chopped nuts.

3.)  Pour batter into pan and sprinkle additional cinnamon and nutmeg over top.  Bake at 350 degrees F for 60-70 minutes, or until top is golden brown and a knife inserted in middle comes out clean.  Remove from oven and cool to room temperature before cutting and serving.

Creamy Cucumber Salad Dressing

This turned out to be quite the yummy experiment, so had to share!  Usually you'll find the cucumbers under the dressing, but in this case they ARE the dressing!

Cucumber Salad Dressing
Makes 1 1/2 cups

2 cucumbers, chopped
1 cup Healing Cuisine Mayonnaise OR full-fat Greek yogurt
1 Tbsp fresh lemon juice
1 Tbsp unsweetened almond milk
2 Tbsp fresh chopped green onion

Add all ingredients to blender.  Puree until smooth.  Taste test (mine needed a little sea salt and fresh pepper, but go with your tongue).  Chill about 1 hour before serving.

Chai Tea (Tea, Latte, or Iced)

I know, I know... sorry in advance as it's been about a YEAR since I promised to post our Chai Tea recipe (*blush*)!!  Dave made a batch of his perfected chai tea today, which reminded me, "Holy cow, I still need to post this recipe!"  Sorry to those of you who have been waiting -- I do read your emails with the request!  Now, wait no longer!  :)

We love the spice mixture of chai tea, and most often drink it latte style over ice, but this can be enjoyed as simply a warm cup of tea or a warm latte -- very enjoyable come fall and winter!  And it's so easy to make, it also makes a great gift.  I love packaging up all of the ingredients with directions and a large mug as a fabulous thank you or Christmas gift.  Enjoy!

Chai Tea
Makes About 8 Servings

6  1-inch pieces of fresh ginger root
6 cinnamon sticks, snapped in half
10 green cardamom pods
8 black peppercorns
15 whole cloves
1 Tbsp whole fennel seeds
1/2 tsp ground allspice
2 tsp fresh orange zest/peel
8 cups filtered water
5 organic black tea bags (we use Darjeeling) 
Pure liquid stevia, to taste (we usually do about 2 tsp of Stevita brand)
Unsweetened organic almond milk (optional)

1.)  In a medium sauce pan, combine spices and water over High heat.  (I tie them all off in an organic unbleached coffee filter with kitchen string.)  Bring to a boil for 5 minutes.  Remove from heat, cover, and let steep for 15 minutes.  Add the tea bags, return to a boil, remove from heat, cover and let steep for 15 additional minutes.

2.)  Remove tea bags and spices -- if necessary, strain tea mixture thru a stainless steal mesh strainer.  Enjoy immediately for plain chai tea; stir in desired amount of almond milk for warm chai latte; or cool on counter top until room temp, combine with half part almond milk, and serve over ice for iced chai latte.  Sweeten with stevia as desired.

Sweet-n-Spicy Ginger Smoothie

Happy Father's Day to all dads and dads-to-be today!  What are you making for the special man in your life?  If you're not yet sure, I encourage you to try out my newest salad creation: Grilled Hamburger Salad!  It's quick and easy to make, and helps dad stay on his Maximized Living Nutrition Plan while still enjoying all the flavors of his favorite burger.

Stay tuned for Picnic Week starting tomorrow!  I've mastered 8 new picnic-friendly recipes that are simple to make and easy to tote!  Excited to share them with you over the next eight days.

Today, I am sharing what we had for breakfast this morning.  My tummy was feeling a little uneasy (thanks somewhat to the little person living inside of me I'm sure), so I wanted a gingery smoothie to help ease it.  This smoothie turned out very tasty!

Sweet-n-Spicy Ginger Smoothie
Makes 2 Servings

1 1/2 cups full-fat organic Greek yogurt
1/2 cup full-fat organic coconut milk
1/4 cup organic unsweetened almond milk
1/4 cup fresh lemon juice
1 tsp fresh lemon zest
1 Tbsp fresh ginger root
12 drops pure liquid stevia
2 scoops unflavored or vanilla protein powder
1 cup ice
Pinch of cayenne (optional)

Blend ingredients in blender until smooth.  Serve immediately.

Come back tomorrow for the kick-off to Picnic Week!!

Peanut Butter & Jelly Ice Cream

Is it summer where you live yet??  It's been summer just about everywhere across the U.S. this week.  Can't complain really.  A week straight in the sunny 90's calls for some cold ice cream experimentation!  And thus, PB&J Ice Cream was born!

Peanut Butter & Jelly Ice Cream
Makes 4-6 Servings

1 can organic full fat coconut milk
1 1/4 cups unsweetened almond milk (plain or vanilla)
1 tsp pure liquid stevia (more/less to taste)
1 Tbsp pure vanilla extract
1/2 cup unsalted organic raw Valencia peanut butter

1/2 cup unsweetened organic strawberry preserves

In a large bowl, whisk together the coconut milk, almond milk, stevia, vanilla and peanut butter.  Cover and chill in the fridge for about 2 hours.  Freeze in your ice cream maker according to the manufacturer’s directions.  During the last few minutes of churning, add in spoonfuls of strawberry preserves.  Serve immediately or freeze until ready to serve.