Mixed Veggies Stir Fry

Mixed Veggies Stir Fry

Makes 2-3 Servings

2 organic carrots, sliced

1 bunch of organic kale, deveined and chopped

2 small organic zucchinis, sliced

1 medium organic yellow squash, peeled and chopped

1 organic red bell pepper, diced

1 medium onion, chopped

2 cloves garlic, minced

1 avocado, sliced

1 free-range egg per person

1 Tbsp coconut oil

1.)  Prepare all the vegetables (we try to wash, peel and chop up all of our vegetables each week when we get home from the grocery store and store them in glass containers thru the week so we're ready to whip up a quick meal like this one after a late night of work.  We then freeze any veggies that weren't used before they spoil.  Frozen veggies will also work well with this recipe!).

2.)  Heat your wok or large skillet over Medium-High heat.  Add 1 Tbsp coconut oil to the pan.  When heated, add the carrot, onion, bell pepper and kale.  Stir and cook for about 3 minutes.

3.)  Add garlic, zucchini, and yellow squash to pan and continue to stir and cook for about 6-8 minutes until carrots are softened.  All veggies should be heated thru at this point.  Turn heat to low and let simmer while cooking eggs, adding sea salt and pepper to taste.

4.)  In a separate skillet, over Medium heat, add a teaspoon or two of coconut oil to coat pan.  Crack each egg into the skilled to fry on each side.  It's great to leave the yolks runny -- mixes great with the vegetables -- but cook thru to your liking.

5.)  Plate the stir fry and top each plate with an egg (or two) and slices of avocado.  Enjoy one of the quickest meals you've possibly ever made!  :)

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.

How Cold-Pressed Coconut Oil is Made in Fiji!

Dr. Alejandor Junger visited Fiji and recorded how the locals make their cold-pressed coconut oil.  Very cool!

How Coconut-Oil Is Made from Clean Program on Vimeo.

Banana Almond Smoothie

Banana Almond Smoothie

1 large frozen banana (peel and dice before freezing)
1 c organic almond milk (plain, unsweetened)
1/3 c organic coconut milk (full fat, no sugar)
4 ice cubes
1-2 Tbsp raw almond butter
1/4 tsp liquid stevia (optional)
1/2 tsp almond or vanilla extract
1 scoop plain or vanilla Whey Cool protein powder (optional)

Blend all ingredients in blender until smooth.  Enjoy!

Mashed Fotatoes

A great replacement for high-carb mashed potatoes!  I swear you can't tell the difference!

Mashed Fotatoes
Makes 4 Servings 

1 1/2 heads of cauliflower
2 Tbsp olive oil or butter
2 Tbsp roasted garlic (about 5-6 cloves)
1 Tbsp brown rice miso paste
Sea salt and pepper to taste
Splash of Bragg's liquid aminos

1.)  Wash and chop the cauliflower.  Steam until tender.

2.)  In a large bowl or food processor, mash the cauliflower until it is a chunky consistency.  Add remaining ingredients and mash to combine until smooth.  Garnish with fresh parsley.

Spinach-Artichoke Dip

Spinach-Artichoke Dip

1 c frozen chopped spinach or fresh spinach
1 1/2 c thawed frozen artichoke hearts
1/2 c Vegenaise
1/2 c organic sour cream
1 c freshly grated Parmesan (raw, organic)
1 c grated pepper jack cheese (raw, organic)
1/4 tsp garlic powder
1/2 tsp red pepper flakes

1.)  Preheat the oven to 350 degrees F.  Grease a casserole dish with coconut oil.

2.) If using frozen spinach, dump thawed spinach into a clean tea towel or tripled up paper towel.  Wrap towel around spinach and squeeze out all of the liquid remaining in the thawed spinach.  If using fresh spinach, wash and chop.

3.)  Coarsely chop the artichoke hearts in a food processor.  Combine all the ingredients except the jack cheese in a large bowl.  Stir well.

4.)  Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes.  Serve with vegetables.

Gluten FREE Coconut Flour Bread

This is a great bread that you can enjoy while following the Maximized Nutrition Plans.  Coconut flour is gluten free, jam packed with fiber (58%!) and low in carbohydrates.  Coconut oil, coconut flour, and coconut products in general are fantastic for anyone who is looking to lose weight and improve their health.  Rich in lauric acid, coconut oil contains NO trans fat, strengthens your immune system and boosts your metabolism!   Coconut oil/flour helps keep you feeling full so that you eat less and is an anti-fungal to boot!

Keep in mind that while this recipe is super quick and easy to make (no soaking required as there is no grain!), it is not anything like regular old wheat bread.  You'll find this loaf to bake up very short at about 1 1/2 to 2 inches tall.  It will also be very dense.  Not ideal for sandwiches, but so good slathered with honey (butter, almond butter, pureed berries) along side a cup of tea.

Coconut Flour Bread

6 eggs
1/2 c melted coconut oil or butter (I usually use coconut oil)
1-2 Tbsp honey (optional, I usually leave it out)
1/2 tsp sea salt
3/4 c coconut flour (sifted once or twice)

1.) Preheat oven to 350 degrees F.  Sift coconut flour with sea salt into medium bowl.  In small bowl, beat eggs together slightly then add to flour.  Stir in oil/butter and optional honey.  Pour into a small oiled loaf pan. Bake for 40 minutes.

2.) Turn the loaf out and cool completely on a rack before serving.  That’s it!