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!

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.

Questions Answered: Maximize the Easter Basket

Tammy posed what I think is a great question and topic on the Healing Cuisine facebook page:

"What are everyone's ideas for Easter?  I grew up with the traditional candy basket!!  My kids have gotten that the last few years, but I really want to change it up without breaking their hearts.  Would love your ideas!  I know fruit is a good thing to add, but what about for the fun egg hunts?  What to put in each egg besides little trinkets?"  -  Tammy

And here I was looking for inspiration on what to write about in the Easter theme.  Well thank you Tammy!  I really think this will help a lot of Maximized Living families and keep our kids healthy!  So here is a list of my ideas.  If you have some of your own, maybe you've even done a Maximized Easter basket for your kids in the past, please share your ideas in the comments section.  We can all use the help! :)

Food Ideas:

• Lara Bars  (20% off thru 3/31/11!!!  Look for the ones with the lowest sugar: Tropical Fruit Tart, Peanut Butter Cookie, Apple Pie, Blueberry Muffin -- 17-18g of sugar from dried fruit.  High, but a better option than candy!)
• Dark chocolate covered almonds (They look like little chocolate eggs! Buy in bulk at your co-op.)
• Make a double batch of "Cocoa-Nut" Bites
• My faaavvorite recipe that I've ever invented: Loaded Chocolate Protein Bars
• Dried berries (maybe mix with the chocolate covered almonds?)
• Kale chips
• Archer Farms organic fruit strips (or find at Target)
• Nutiva organic hempseed bars (They're 50% off right now!)
• Packet or two of Vega mix (Vanilla Chai is my favorite and kids LOVE it!  Find the single packets at Whole Foods.)
• Their very own jar of Coco-Hazel-Nut Spread (Advanced Plan Nutella!!  OR layer with raw almond butter in a cute container!)
• Packets of flavored Stevita stevia (orange, strawberry, cherry, lime, grape...)
• Their favorite homemade cookies, brownies, or cupcakes
• A stainless steel lunch box and fill it with fresh snacks (sliced apples and almond butter, organic rice chips and homemade salsa, homemade applesauce, pita chips and hummus)
• Stevita Stevia-dent natural gum (cinnamon or mint)

Non-Food Ideas:

• A new book (either for story telling or one your child can read themselves)
• Coloring book with all-natural crayons
• A Klean Kanteen in your child's favorite color
• A new Easter-themed DVD: It's the Easter Beagle, Charlie Brown; Winnie the Pooh: Springtime with Roo; Bug's Bunny Easter Funnies; The First Easter Rabbit; Here Comes Peter Cotton Tail
• Homemade bubble mix in a fun bottle
• All-natural playdough
• Natural bath toys and an organic bar of soap
• Movie theater coupons/gift certificates
• MiEssence lotions or body care products
• Jigsaw puzzle
• All natural art supplies
• Outdoor games (jump rope, a ball, bike helmet, natural sidewalk chalk, kite)
• Packet or two of organic flower seeds to plant
• A new board game or deck of cards
• A mixed CD of your child's favorite songs or new songs
• A new natural toothbrush and fluoride-free toothpaste (kids LOVE this natural lemon toothpaste from MiEssence)

Avoid Plastic Eggs, Opt for Real
And don't forget last year's How To post on Natural Easter Egg Dyeing.  I recommend using natural hard-boiled eggs vs. plastic eggs for your egg hunts.  Plastic eggs are made of plastic.  These are handled by our kids, hands then go in their mouths, and in many cases even the plastic eggs end up in their mouths.  Control what you can and keep the dangerous BPA plastic out of your kids and home, not to mention the risk of lead paint used to dye the plastic.  Get your family involved in Easter egg dying the day before.  My mom always had us go to our rooms after Easter morning church to change into play clothes then hang out while she hid the eggs throughout the house.  (We lived in Michigan...snowy Michigan.  You can do the same thing in your backyard!)  So if you're worried about "when will I hide the eggs, I don't want them to spoil!"..take a tip from my mom and put your kids away for a half hour while you get the hard-boiled eggs set out.  They'll find them within the hour and you can pop right back in the fridge when the festivities are finished.  ;)

Any other tips and ideas out there?  Please share!!!  Happy Easter everyone!

Cocoa-Nut Bites

Okay, I can finally start sharing my favorite recipes that have gotten me thru some pretty intense pregnancy cravings.. I call these my Advanced Plan "Cocoa-Nut" Bites.  I've found certain flavors and foods from my childhood have been creeping back into my mind...  Grilled cheese sandwiches, Oreos, Reese's peanut butter cups...   These quick and easy little bites have filled my Reese's cravings a few times so far, getting me thru trimester 1!  And these are about 200 times healthier than a Reese's candy -- did you know they don't even use real peanuts in their peanut butter cups???  Their peanut butter is artificially created, loaded with sugar, and completely lacking protein.  When you're pregnant, protein is so so important, so I happily whip these treats up whenever the craving is upon me.  Protein packed and sugar free!  This recipe makes about 5-6 little bites, however you can easily double or triple to make more.  Would make great little treats for the kids or a party spread.  Hope you guys like them!

"Cocoa-Nut" Bites
Makes 5-6

2 Tbsp raw unsalted almond butter
1 Tbsp raw tahini
2 tsp organic cocoa powder
8-10 drops liquid stevia liquid (more/less to taste)
1 1/2 tsp pure vanilla extract
1/4 cup unsweetened shredded coconut
1 Tbsp organic raw hemp seeds
Pinch or two of sea salt

In a food processor, blend the almond butter, tahini, cocoa powder, stevia, and vanilla until a smooth paste forms.  Add the coconut flakes, hemp seeds and sea salt and pulse until just mixed.  Scoop the mixture out by teaspoonfuls and roll into balls.  (You may want to pop the mix in the fridge for 15 minutes if it's too warm to hold shape.)  Place formed Cocoa-Nut Bites on parchment-lined baking sheet and refrigerate or freeze about 20 minutes to firm.  Then, enjoy!

Green Apple Salad with Almonds

This turned out to be quite the elegant little salad.  We had it as an appetizer to my Chicken with Oranges dinner (recipe coming next!).  A very good pairing, although this salad can stand its own as a lunch and would be great paired with beef as well.  Mmm, I loved it!  And I was so excited to dive in, that I forgot to take a picture.  But trust me, it's worth making!

Green Apple Salad with Almonds

1 cup organic, unsweetened apple juice
1/4 cup Bragg apple cider vinegar, divided
1 shallot, minced
1/4 cup olive oil
1 Tbsp fresh tarragon, torn
1 1/2 tsp spoonable stevia powder
Sea salt to taste
Fresh black pepper to taste
2 organic Granny Smith apples, sliced
3 ribs organic celery, thinly sliced on the bias
1/4 cup raw almonds, coarsely chopped
1 Tbsp fresh chives, chopped
2 oz raw goat cheese
Mix of fresh organic spring greens and spinach

1.)   In small saucepan combine apple juice and 2 Tbsp apple cider vinegar.  Heat to boiling and continue boiling until liquid is reduced by half (about 15 minutes).  Set aside to cool.

2.)  In a small bowl, mix remaining vinegar with the shallots, olive oil, tarragon, spoonable stevia, sea salt and pepper.  Whisk together with fork until stevia dissolves.

3.)  In medium bowl, toss together apples, celery, almonds and chives.  Stir in vinaigrette.

4.)  Assemble salad on small plates, greens first, stacking the apple mixture next.  Sprinkle goat cheese over top.  Drizzle with apple juice reduction and enjoy!

Green Herbed Hummus

Dave and I are huge hummus fans.  We eat a quart of hummus just about every week.  Our top favorites are this recipe for Green Herbed Hummus, Roasted Garlic Hummus, and Roasted Red Pepper Hummus (the classics, right?).  We also rotate in Beet Hummus, Zucchini Hummus, and Broccoli Hummus when we need a break from the chickpeas.

Hummus is a great snack or component to a fabulous lunch!  Full of protein, good fats, antioxidants, it provides you with fuel! :)  We'll eat with zucchini and celery sticks or served over a bed of spinach.  Mmm mmm good!

Green Herbed Hummus
Makes About 2 cups

2 cups of organic chickpeas, rinsed and drained
2 garlic cloves
2 Tbsp raw almond butter
1/4 cup fresh parsley leaves
6 fresh basil leaves
1 organic scallion, chopped
1 Tbsp fresh dill
1-2 Tbsp fresh lemon juice
1/4 tsp cayenne pepper
1/4 tsp sea salt
1/3 cup olive oil

In a food processor or blender, add all ingredients except olive oil.  Pulse until slightly combined.  Run on High speed and stream in olive oil until combined.  Refrigerate 2 hours before serving to allow flavors to mix.

Peppermint Bark

Excited for 12 days of cookies?!  I am!  Most of the recipes I   L O V E   for Christmas are found in Season's Eatings holiday ebook & menu planner -- on SALE this month for $9.99!  I also have three new Advanced Plan creations for you: Peppermint Bark, "Candy Cane" Macaroons and...my most superlative dessert yet...Grasshopper Pie!

Today we're talking bark.  Peppermint bark is a Christmas classic.  Who can resist it?  Most commonly you'll see it sold in department stores and served at parties constructed of milk chocolate, white chocolate, and bits of minty candy canes.  What does that translate into?  Disease-causing sugar, food dyes, and more toxic sugar.  Well I've cleaned it up, per request of my friends Nicole and Mark, just in time for Christmas!  This delicious and super easy peppermint bark makes a wonderful treat or holiday gift.

Peppermint Bark

8 oz 73+% dark chocolate or baker's chocolate

5-10 drops pure liquid stevia (can also use naturally flavored peppermint stevia)

2 tsp peppermint extract

1.)  Line a 10x10 inch baking sheet with all natural waxed paper.  (If you only have larger sized baking sheets, double this recipe so you have enough chocolate to spread out across it.)

2.)  Melt the chocolate in a double boiler.  Add the liquid stevia (I used only 5 drops, as I don't like it too sweet...) and peppermint extract and mix well until smooth.  (Optional: Stir in chopped raw nuts -- I'm partial to raw almonds and raw hazelnuts.  Pistachios add a splash of Christmas color.  Maybe even some goji berries, or cranberries for Core Plan?)

3.)  Once melted, pour onto natural waxed paper and use a spatula to spread chocolate about 1/4 inch thick. (Optional: Sprinkle with crushed raw nuts, sea salt, dried fruits.)  Allow to cool and dry 6 hours or overnight.

4.)  Once dry, break chocolate apart into uneven chunks, store in airtight container until ready to serve.

Quinoa Apple Salad

Nicole, this one's for you!  Everyone else, enjoy!  :)

Quinoa Apple Salad
Serves 4

1/4 cup raw almonds
1 cup quinoa
2 cups filtered water
1 Tbsp shallot, minced
1 tsp curry powder
1/4 tsp sea salt
2 Tbsp fresh lemon juice
Freshly ground pepper, to taste
2 Tbsp olive oil
1 Granny Smith apple, diced thin
1/4 cup loosely packed fresh mint leaves, chopped

1.)  Coarsely chop almonds in food processor.


2.)  Rinse quinoa thoroughly in a fine sieve.  Drain well.  Bring 2 cups filtered water to a boil in a medium saucepan.  Add quinoa.  Return to a boil.  Stir quinoa.  Cover and reduce heat to Low.  Simmer until quinoa is tender but still chewy, about 15 minutes (follow package instructions).  Fluff quinoa with a fork and let cool.

3.)  Whisk together shallot, curry powder, salt, and lemon juice in a large bowl.  Season with pepper. Whisking constantly, stream in olive oil, whisking until dressing is emulsified.  Add quinoa, apple, mint, and nuts.  Mix well to combine.  Serve.

Quinoa Veggie Salad

Enjoy this super simple warm salad.  I enjoy bringing it to the office with me for lunch, and it also makes a quick side dish along chicken or salmon.  OR, you can stir in shredded chicken or salmon for a new dish!

Quinoa Veggie Salad
Makes 2 Servings

1/4 cup raw almonds, chopped
1/2 cup quinoa
2 tsp coconut oil
2 tsp olive oil
1 organic yellow bell pepper, diced
2 garlic cloves, minced
2 scallions, thinly sliced
1/8 tsp red pepper flakes
1 tsp chopped fresh thyme
1 cup filtered water
1/4 tsp sea salt
1 organic zucchini, diced
1 organic celery stalk, diced
Juice of 1 lime

1.)  Preheat oven to 300 degrees F.  Toast almonds until lightly browned, and fragrant, about 7 minutes. Remove from oven and set aside.  Meanwhile, place quinoa in a fine sieve and rinse under cold filtered water until the water runs clear.  Drain.

2.)  In a medium saucepan, heat coconut oil over Medium heat.  Add bell pepper, garlic, scallions, and red pepper flakes.  Saute until tender, about 6 minutes.

3.)  Stir in quinoa, thyme, filtered water, and 1/4 teaspoon sea salt.  Bring to a boil, reduce to a simmer, cover, and cook 7 minutes.  Stir in zucchini, cover, and cook until quinoa is tender but not mushy, 6 to 8 minutes longer.  Remove the saucepan from heat.

4.)  Stir in celery, almonds, and olive oil, season with sea salt and fluff with a fork.  Serve warm or cold.  Before serving, drizzle with fresh lime juice.

Zucchini & Mushroom Crumble

I'm still enjoying fresh zucchini over here.  This dish turned out more like a crumble than a casserole, and thus I titled it such.  The crumb topping is also great for fruit crumbles or other savory combinations of vegetables and meat.

Zucchini & Mushroom Crumble
Makes 8-10 Servings

6 medium zucchinis, washed and chopped or julienned
3 c mushrooms, mixed variety, wiped clean and chopped thin
1 medium onion, diced
1 Tbsp dried thyme and parsley (more/less to taste)
Sea salt and fresh black pepper to taste
1 tsp coconut flour
1 Tbsp coconut oil

CRUMB TOPPING
1 1/2 c almond flour
1/2 c sliced almonds
2 Tbsp cold, unsalted raw butter
3/4 tsp sea salt
1/3 c raw Parmesan cheese, grated

1.)  PREPARING THE CRUMB TOPPING:  Combine the almond flour, butter, and sea salt in a food processor and pulse until it resembles bread crumbs (or by hand, cut the butter into the flour with your finger tips until it resembles bread crumbs).  With your fingers, work in sliced almonds until well combined with the butter crumbs.  Refrigerate the crumble, covered, until the filling is ready to be topped.

To Make Your Own Almond Flour:  Pulse raw almonds in a food processor until they are a fine, fluffy flour.  Tilt the machine back and forth, side to side, to disperse the nuts every few pulses.  Don't switch the machine to ON (continuous) or you'll quickly wind up with almond butter.  Sift out any larger pieces of nuts using a medium-mesh strainer.  Measure out 2 cups of almond flour.  Freeze the rest.

Altering this recipe for fruit crumbles:  Add about 2 tsp spoonable stevia, 1 tsp nutmeg, and 2 tsp cinnamon to the crumble and prepare the same way.  (ginger, clove, anise, may also be good spicing options)

2.)  In a large skillet, heat about a Tablespoon of coconut oil of Medium/Medium-High heat.  Add the onions and saute for about 5 minutes, until softened.  Add zucchini, thyme, parsley, salt and pepper.  Stir to combine.  Cover and reduce heat to low.  Simmer for about 12 minutes with lid on until zucchini is slightly softened.

3.)  Remove lid and stir in the chopped mushrooms to the pan.  Return heat to Medium-High and cook for about ten minutes, until the mushrooms have shrunk and have released their water.  Sprinkle in the 1 teaspoon of coconut flour and stir to thicken the mixture/absorb the excess liquid.

4.)  Pour the mushroom-zucchini mixture into a large glass casserole dish (I used a 9x13 inch).  Spread crumb mixture evenly over top.  Sprinkle the top with grated Parmesan and bake at 300 degrees F for about 20 minutes, or until crumb topping is nicely browned and cheese is melted.  **Keep an eye on it tho, as almond flour/almonds/nuts brown more quickly than white flour or oats.  That's why we're cooking it at a lower temperature, but still watch out so your crumble doesn't burn!  It's too good to waste!  :)** 

TIP:  You can prepare this dish a day ahead of time.  You'll need to bake it for about 15 minutes covered with foil first, and then 15-20 mins uncovered if taking it from the fridge.

Asian Almond Chicken Salad

Here it is, the much praised Asian Almond Chicken Salad!  Oh, so good! 

Asian Almond Chicken Salad
Serves 10 (I quadrupled this recipe for the party of 100)

4 organic green onions, thinly sliced
1 large organic carrot, shredded (omit if Advanced Plan)
1 organic red bell pepper, chopped
1 organic orange or yellow bell pepper, chopped
1/2 pound organic sugar snap peas, halved
2 c chopped shredded free range chicken (I roasted a small chicken and picked it clean)
1/2 c fresh organic cilantro leaves
1/2 c raw almonds, slivered or chopped
2 Tbsp white vinegar
2 Tbsp sesame oil
2 Tbsp teriyaki sauce (recipe below)
1 Tbsp dry mustard powder
Red pepper flakes (optional)

1.)  In a large bowl, mix together the onions, carrot, bell peppers, peas, chicken, cilantro and almonds. Set aside.

2.)   In a small bowl, whisk together the vinegar, sesame oil, teriyaki sauce and dry mustard until smooth.

3.)Pour over salad mixture and toss until well coated.  Cover and let sit in refrigerator 2 hours before serving or overnight.  Serve as is or on a bed of lettuce.


Teriyaki Sauce
Makes About 1 1/4 Cups

1 c Bragg's Liquid Aminos
2 cloves garlic, crushed
1 tsp dry mustard powder
1-2 Tbsp fresh ginger, chopped
1/3 c raw honey OR 1/3 c xylitol  (I've tried both, with honey is better consistency, but tastes great both ways)

1.)  Put all ingredients into blender and blend on High until smooth.  Taste and adjust to your liking (can add cayenne pepper, onion, or more ginger/garlic to your preference).  Store in a glass jar in refrigerator up to 3 weeks.  Great with chicken vegetable stir fries!

Healing Cuisine BBQ Meatballs

Healing Cuisine BBQ Meatballs
Makes About 8 Servings  (I multiplied this recipe by 8, there weren't quite enough meatballs for everyone, for 100ppl)

2 pounds grass fed ground beef
1 free range organic egg
1 yellow onion, minced
2-4 cloves garlic, minced
1 pinch sea salt
A few cracks of fresh pepper
1/3 cup finely ground almonds (optional)
2 1/2 cup Healing Cuisine Barbecue Sauce

1.  In a large bowl, combine beef, egg, onion, garlic, optional almonds, salt and pepper.  Mix together with your fingers. Shape into balls of uniform size (I usually do bite size for parties so easier to eat).

2. In a large skillet, heat a Tablespoon or two of coconut oil over Medium heat.  Add half of meatballs to pan (don't overcrowd!!) and brown on all sides.  Transport meatballs to a 6 quart pot over Medium-Low heat.  In skillet, brown remaining meatballs and transfer to 6 quart pot.

3.)  Pour Healing Cuisine Barbecue Sauce over top and simmer for 15-20 minutes or until cooked thru.

SLOW COOKER OPTION:  Disclaimer: Be sure you are using a Ceramic or Stainless Steel slow cooker -- other "standard" slow cookers are coated with "non-stick" chemicals that are pumped into your food as the dish heats up and simmers.  In a slow cooker combine the Healing Cuisine Barbecue Sauce with the raw meatballs and cook on high for 4 to 5 hours.  Can't get any easier!!

Double Chocolate Raspberry Cream Cheesecake

In honor of my lovely friend Suzy's birthday last week, I made her a Double Chocolate Raspberry Cream Cheesecake.  Suzy can't do dairy, so it was the perfect opportunity to attempt choclafying my Strawberry Cream Pie.  What a success!  I had two perfectly ripe avocados chilling in the fridge and a pint of raspberries next to them.  The inspiration was born for a raspberry cream layer!  I think the next time around it would be better as the top layer?  But either way, this no-cheese-cake is a WINNER!

Organic Double Chocolate Raspberry Cream Cheesecake
Makes 8 Servings

The Crust:
1 1/2 cup raw almonds
1/3 cup 73+% chocolate chips
Pinch or two of sea salt
1/2 tsp pure vanilla extract
3 Tbsp gluten free and/or raw cocoa powder
1-2 Tbsp coconut oil
1/4 cup dried cherries or raisins, soaked for 2 minutes (if Advanced Plan, omit and add 2 more Tbsp coconut oil)
2 Tbsp unsweetened coconut flakes

The Raspberry Cream Layer:
2 ripe avocados
1 pint fresh raspberries, rinsed and shaken dry
2 Tbsp fresh lemon or lime juice
1 tsp stevia powder

The Chocolate Filling:
3 cups cashews, soaked 1-2 hours, drained
1 cup melted coconut oil
2 tsp natural raspberry extract (if you have it, or use vanilla)
1/2 cup fresh lemon juice
3/4 cup gluten free and/or raw cocoa powder
3 tsp stevia powder (more/less to taste)
3 Tbsp filtered water

1.) The Crust:  Grind the nuts, cacao nibs and salt in a food processor until coarse.  Add the remaining Crust ingredients and pulse to thoroughly combined.  Press firmly into the bottom of an 8 or 9-inch round spring form pan.  Place in the freezer while you make the fillings.

2.)  The Raspberry Cream Layer:  (you might like this layer better on the top, up to you!  I did it 2nd in the picture)  In blender, add the avocados, lemon juice, raspberries and stevia.  Blend until smooth.  Pour and spread over crust in spring form pan.  Back in the freezer it goes.

3.)  The Filling:  In your blender, blend all Filling ingredients until smooth and creamy.  This took me a couple minutes and I used a spatula thru the top hole in the lid while blending to stir the chunks down to the blades at the bottom.  You might need to stop and scrape down the sides a couple times.  Pour the filling into the spring form pan and smooth it out to a level finish.  It should be nice and thick.  Cover and put back in freezer to set, about 1-2 hours.  If longer than that, let it thaw for an our or so before cutting (makes it easier and for better presentation).

This no-cheese-cake will be a hit!  Decedent, rich, and HEALTHY! :)

Chicken Strawberry Spinach Salad

It's time for a classic, Chicken Strawberry Spinach Salad:

2 tsp coconut oil
2 chicken breasts, washed and dried
1/2 tsp garlic powder
1 1/2 Tbsp Healing Cuisine Mayonnaise
Fresh juice of one lime
1/2 tsp ground ginger
2 tsp almond milk
3 cup fresh spinach, stems removed
1/2 pint fresh strawberries, sliced
1 avocado, sliced
3 Tbsp slivered almonds or pecans
1/2 red onion, sliced thin
Fresh pepper and sea salt to taste

1.  Heat oil in a skillet over medium heat.  Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear.  Set aside.  [You can of course also grill the chicken.]

2. In a bowl, mix mayo, lime juice, ginger and almond milk with a fork.

3. Arrange spinach on serving plates.  Top with sliced chicken, onion, avocado and strawberries, sprinkle with almonds and drizzle with dressing. Season and serve!

Gluten FREE Strawberry Cream Pie

It's so good, it's so good!  You have to try this!  Light and fluffy, creamy, dense all at once!  This is how a Strawberry Cream Pie should be!  Raw, dairy free, sugar free, delish!

The key to a great, non-crumbly crust is grinding the nuts into a fine crumb, almost a powder (but not into a paste).  Use a fork when mixing in the coconut oil!  I used a spring-form pan, but you could easily use a regular pie dish, too.

Strawberry Cream Pie
Makes 8 servings

The Crust:

1/2 c ground raw pecans or walnuts
1/3 c ground raw almonds
1/4 c organic unsweetened shredded coconut
2 Tbsp coconut oil, melted

The Filling:

2 c fresh organic strawberries
1 c raw cashews
2 Tbsp vanilla extract
1/2 tsp stevia powder
1 pinch sea salt
1 c coconut oil, melted

1.)  Blend pecans, almonds and coconut in food processor until very fine.  Pour into bowl and blend in coconut oil.  Press very firmly into bottom of a 9 inch pie plate.  Refrigerate while you prepare the filling.

2.)  Place all filling ingredients into blender and blend on High until smooth and creamy.  You may need to scrape down sides a couple times to achieve this.  Carefully pour on top of crust and refrigerate for 3-4 hours before serving.

Nut & Seed Protein Bars

Dr. BJ Hardick, co-author of THE book Maximized Living Nutrition Plans, was in Bloomington on Friday to give a [amazing] nutrition talk to the Maximized Living students.  Even though I had known about the talk for like a month, it honestly didn't occur to me to surprise him with some healing treats until the night before (helloooo, right??).  And need I mention I didn't get home Thursday night until closer to 10:30pm after a full day of work followed by nannying for a family.  So Dave and I were sitting on the couch, half asleep, and the idea came to me that DUH, I should have made BJ something.  Then I looked at the clock, approaching midnight, work in the morning...and I said "oh well, maybe next time."

Friday afternoon, Dave and Vern were going to pick him up at the airport, and little did I expect for him to request some food!  I got the call from Dave in the middle of our shift on Friday, leaving me 3 hours to  plan my recipes, go to the store, drive all the way home in the pouring rain (I hate driving in the rain), make the food, and get it to him at his hotel.  Well I did it!  I prepared the Chocolate Strawberry Tart from my Mother's Day menu (the chocolate crust is to DIE for!!) and this salty-sweet Nut & Seed Protein Bars recipe.  I think Dr. BJ liked them just a little bit as I'm posting this recipe per his request.  ;)

Enjoy this simple and quick to make snack that will have you begging for more!

Nut & Seed Protein Bars 
Adapted from Meghan Banke's recipe

1/2 cup raw almonds
1/3 cup raw cashews
1/2 cup raw sesame seeds
1/3 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/2 cup unsweetened coconut flakes
1/4 cup fresh ground flaxmeal
1/3 cup organic sodium free Valencia peanut butter or almond butter
1/4 cup coconut oil
1 tsp vanilla extract
1 tsp spoonable stevia (more/less to taste)
Dash of sea salt (to taste)
1 scoop protein powder (optional)

Optional Chocolate Topping:
4 oz unsweetened organic dark chocolate
3 Tbsp raw butter
2 tsp spoonable stevia (more/less to taste)

1.)  In a dry stainless steel skillet over Medium-Low heat, toast coconut lightly until it becomes fragrant and just starts to brown.  Stir often and watch carefully so not to burn.  Pour into bowl to cool.

2.)  In food processor, add all nuts.  Pulse until well chopped, almost ground (you want tiny chunks of nuts that can stick together easily).  Add chopped nuts to dry skillet over Medium-Low heat and toast for approx. 10 minutes, stirring often, until nuts are fragrant.  Again, be careful not to burn.  The moment you smell the nutty flavor, remove from pan and add to bowl with coconut flakes. (Optional protein powder can also be added to bowl at this time.)

3.)  In small saucepan over Low heat, add peanut butter, coconut oil , stevia and vanilla.  Stir to combine then remove from heat.  [Note: if adding protein powder, you'll need to use a little bit more peanut butter and coconut oil to get the right consistency, about an extra Tbsp of each.]

4.)  Pour peanut butter mixture into the bowl and stir everything until all nuts are well coated and protein powder is mixed in.   Use a spatula to scape nut mixture into a 9x13" pan lined with parchment paper and press the mixture into the form of the pan.  Put into fridge or freezer to set.

5.)  This chocolate topping is optional, but very delicious!  This makes just a thin layer of chocolate on top, so sometimes I double it.   It turns these protein packed bars into a dessert!  In a small saucepan over Low heat, melt the chocolate and butter until smooth.  Stir in stevia.  Pour over bars and spread evenly.  Pop pan back into fridge to set for about a half hour before serving.  Store in fridge, lasts up to 1 week.

Gluten-FREE Apple Crumb Pie

I was just going to post this recipe, simple and delicious as it is.  But I wanted to add a little bit on waxed paper, as I recommend utilizing it for the crust of this scrumptious pie.  I highly recommend switching over to an all natural waxed paper.  You can look up various brands online to learn more.  All natural waxed paper is made 100% petroleum-free.  They also use an unbleached paper, meaning that paper went thru much less chemical contact before it reached your food.  They get the waxy finish from all natural soybean wax.  And it's safe for our planet, too, as it is non-toxic and biodegradable, which is wonderful.  We use our waxed paper in place of plastic baggies for packing our lunches and storing foods in the fridge.  So that's my note.  Give it a try.  Now on to today's dessert recipe...

Gluten-FREE Apple Crumb Pie

adapted from Cooking With Coconut Flour (an amazing cookbook everyone should own)

Crust:

1/2 cup coconut flour, sifted twice

1/2 cup almond meal (chop raw almonds in food processor until the consistency of flour)

2 free-range eggs, slightly beaten

1/2 tsp raw honey (optional)

1/4 cup organic unsalted butter, melted

1/4 tsp sea salt

Filling:

4 Granny Smith apples, peeled, cored and thinly sliced

1/3 cup xylitol

1/4 tsp liquid stevia

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp sea salt

2 Tbsp arrowroot powder

1/4 tsp almond extract

Crumb Topping:

3/4 cup chopped raw almonds

1/4 cup raw brown sugar (OMIT IF ADVANCED PLAN)

2 Tbsp organic butter, melted

1.)  CRUST   Sift the coconut flour twice and set it aside.  Beat the eggs slightly, then thoroughly mix all the remaining crust ingredients into the eggs.  Add the coconut flour last and mix it in well to form the dough.   Kneed the dough with your hands for about 1 minute.

2.)  Roll the pie dough out between 2 sheets of waxed paper to ensure minimal breakage.  Coconut flour is very tricky to work with, so I highly recommend this step.  If needed, tape the waxed paper down to secure your work surface.  Roll the dough into a ball then place between the waxed paper sheets.  Press down with your hands until about 6 inches in diameter.  Use your rolling pin to flatten to about 1/8 inch thickness.

3.)  Moving the dough to the pie shell is the trickiest part.  I recommend slipping a thin, flat object such as a pizza paddle, cookie sheet or piece of cardboard under the bottom layer of waxed paper.  Untape the waxed paper, discard the top sheet, and carefully lift the cookie sheet and dough off the counter and into the fridge for a couple minutes to firm up.  Remove.  Using both hands, gently but quickly flip the dough over and on top of your pie pan.  Shape the dough into the pan, removing the waxed paper.  You did it!!  It will be so worth the extra sifting, taping and shaping to taste this yummy, nutty gluten-free flour!

4.)  TOPPING    In a medium bowl, mix all the topping ingredients together with a fork.  Set aside.

5.)  FILLING   In a large saucepan over Medium heat, cook apples in 1/2 c water with lid on until slightly softened (around 10 mins).  Add agave nectar, stevia, cinnamon, nutmeg and sea salt.  Mix arrowroot with 1/4 cup of cold water and stir into mixture to thicken.  Cook thru until apples are tender.  Remove from heat and stir in almond extract.  Fill pie crust with mixture.

6.)  Spread topping over the pie and bake at 375 degrees F for about 18 minutes.  I recommend using a pie crust ring or trimming the pie shell with aluminum foil to prevent the pie crust edges from burning (remove at last 5 minutes of cooking).  Watch that the nut topping does not burn, too.  If it starts to get dark, tent the pie with aluminum foil to disperse heat on the almonds.

Easy Go-To Snacks

Does that tummy grumble on a Tuesday when the clock hits 2:53p only send your mind off your work and dreaming of that vending machine on the next floor down?  Think again people!  Giving in even once a week for a candy bar or pastry loaded with chemicals, altered grains, food dyes, and refined sugars will set you back on your path to healing!  Having healthy snacks will help to keep your blood-sugar level and your appetite in check.  I recommend eating healthy, GOD snacks throughout the day to keep your metabolism balanced and to eliminate temptation for unhealthy treats.

To stay on track, have easy go-to snacks with you throughout your day to keep you on track and your hunger at bay.

-  Nuts and Seeds:  Raw is the key here, as roasting damages the sensitive healthy oil in the nuts.  Raw almonds, cashews, shelled sunflower and pumpkin seeds are protein-PACKED and very easy to store at your desk, in your purse or gym bag.  Try adding raw coconut flakes, carob or cacao chips, dried blueberries and strawberries to make a simple HEALING trail mix.  Skip the M&Ms, and Craisins as they've got a lot of sugar and probably a lot of chemical additives.  And avoid the peanuts, too, unless they're organic Valencia (the only peanuts without the naturally occurring toxic fungus called Aspergillus flavis which most people are allergic to).

-  Half an Avocado with Lime:  Have you tried this yet??  A great source of energy when you need it!  Fill up on good GOD fats!  Mash up half an avocado with a squeeze of fresh lime juice and sprinkle of sea salt.  You can do that in the morning and store in the office fridge til snack time.  The lime juice will keep the avocado from turning brown!

-  Hard Boiled Eggs:  Should be a staple in your office fridge, organic hard boiled eggs can nourish you thru a few hours until you can clock out.  Boil a dozen on Sunday and take a couple with you every day thru the week.  One egg holds 6g protein.  And eat that yolk!  Free-range eggs are rich in Omega 3 fatty acids!

-  1 cup Full Fat Greek Yogurt:  While raw yogurt is always the best, we often can't find it easily in our grocery isles.  Greek yogurt can be found at most grocery stores and is processed a little differently than the regular homogenized yogurt you find on the shelves.  It's thicker and richer than the regular stuff and seems almost like a dessert!  Greek yogurt has about 50% more protein than regular yogurt, too.  A cup of Greek yogurt is packed with 20 grams of protein.  As long as you're buying organic, get the full fat because it's the least processed.  Americans are deeply deprived of good Omega 3 fatty acids in our diet -- we get them from healthy fats found in meat, eggs, fish and dairy!  Opt for full-fat whenever possible -- the rule applies only for raw or organic sources of dairy.

-  Protein Shake:  Studies are showing Americans aren't eating enough protein for their height and weight, and thus are losing lean muscle mass.  This means our bodies eat away at our muscle when we don't eat enough which also causes our cells to age prematurely.  Make sure this doesn't happen to you!  Get yourself a good, grass-fed whey protein mix (we use The Organic Whey) and a Blender Bottle and keep them at your desk.  You can mix the shake up with just water, or keep a quart or two of organic almond milk in the fridge to add creaminess!  Throw in a scoop of greens (we use Dynamic Greens from Nutrition Dynamics) to add in your phytonutrients and antioxidants, and you've got a pretty well balanced snack ready to gulp down, very little sugar or carbs!!

-  These Fruits are A.O.K:  Granny Smith apples (perhaps with all natural Valencia peanut butter?), strawberries, blueberries, raspberries and blackberries.  Enjoy these fruits throughout your day as long as they're organic!  If weight loss isn't your concern, feel free to enjoy some melon, orange, peach, grapes, pineapple, mango or cherries every so often (o r g a n i c).  Be careful with these and any other fruits as they are high in sugar (although it is natural sugar, better than the white stuff) and higher in carbs that will slow down fat burning.

-  PaleoBars or Nutiva Hempseed Bars:  PaleoBars are made to fit into the Paleo Diet, which has some similar principles to the Maximized Living Nutrition Plans.  They are great organic nutrition bars balanced in good fats, protein and carbs created to tide you over until your next meal.  Nutiva bars are USDA organic hempseed bars, rich in Omega 3s and protein.  SO GOOD!  Dave and I enjoy both of these bars a few times each week, especially on the days we slacked and didn't do the grocery shopping for fresh produce.  They are great to throw in our lunch bag or purse and go!  PaleoBars can be ordered from Designs for Health and Nutiva bars can be ordered from Nutiva.

-  Olives:  Are you an olive lover??  If you are, indulge!  We all know how good olive oil is for us.  Olives in general are a very healing fruit.  Olives are rich in iron, Vitamin E, fiber and copper, as well as rich in healthy omega-3s.  Olives will aid in decreasing inflammation, dissolving away free radicals from the body and help to prevent an array of diseases (heart disease, arthritis, colon cancer, etc).  When choosing olives for their health benefits, always opt for those that have been traditionally cured (as opposed to lye-processed).  Keep a container of them at the office whenever you have that salty, flavorful olive craving!

-  Hummus:  Check out my recipe for hummus.  Dave and I make almost a quart of hummus every week -- rich in protein, Omega 3s, and depending on what you put in it (garlic, red peppers, cayenne..), it can be a great immune system booster!  Enjoy celery, peppers, broccoli, or cucumber sliced up and dipped in hummus as your mid-afternoon snack!  Gluten-free rice crackers or whole-grain seeded crackers are other dipping options if your body can tolerate.

- Half Cup Unsweetened Apple Sauce with Pecans:  For me, when it's coming up to "that time of the month", my pallet switches and I'm craving sweeter and sweeter foods.  So this is my snack tip for those times you just need something sweet.  However you do need to plan ahead and make this one at home at least a day ahead of time.  I take 2 Granny Smith apples (diced) and a squeeze of lemon juice, perhaps a sprinkle of stevia if they are particularly sour apples, and add that all to a small pot with 1/3c water.  Put a lid on and simmer until apples are soft.  Mush up with a potato masher and put in my glass Pyrex container for the next morning.  I top this yummy, fresh applesauce with cinnamon and raw pecans to put those sweets cravings to a halt!  You can also do raw apple sauce by putting all the ingredients (less water) into your food processor and pureeing until smooth.  Voila!  Also great topped with a little Greek yogurt and unsweetened dried cranberries.

-  An Ounce or Two of Dark Chocolate:  Organic (does this sound like a recording yet?) is always best, and be sure to stick to 70%+ intensity chocolate, meaning little to no sugar has been added.  Chocolate at 70%+ is very rich in anti-oxidants.  Every so often, a little bit of the right chocolate is a good thing!

Healing Cuisine Chicken Salad

Healing Cuisine Chicken Salad

Makes 6 Servings

3-4 cups cooked free-range chicken, shredded

2-3 cups diced celery

2 Tbsp diced red onion

1 Tbsp fresh squeezed lemon juice

2/3 cups Healing Cuisine Mayonnaise

1/4 cup chopped raw almonds

1/4 cup unsweetened dried cranberries (omit if Advanced Plan)

1/4 tsp sea salt

Fresh ground pepper to taste

In a large bowl, mix all ingredients together until combined.  Refrigerate for about 2 hours (or over night) to allow flavors to blend.   Serve over lettuce or spinach leaves.

Favorite Fruit Salad

This is a yummy treat to enjoy when you have a sweet craving!

Favorite Fruit Salad
6 servings

8 oz organic full fat Greek yogurt
1/3 cup fresh squeezed orange juice
1 tsp ground cinnamon
2 Granny Smith apples, chopped
2 cups organic red and/or green grapes, halved
1/2 cup raw almonds, chopped

Mix Greek yogurt, orange juice and cinnamon in large bowl until well blended.  Add remaining ingredients, mixing lightly.  Serve immediately or cover and refrigerate until ready to serve.