Grainless Pizza Crust

This is my FAVORITE advanced plan pizza crust...

• 1 and 1/4 cup almond flour 
• 1/4 cup unflavored protein powder (I use egg white protein)
• 4 Tbsp Psyllium husk powder
• 2 Tbsp Italian spices
• 2 Tsp baking powder
• 2 eggs
• tsp pink salt
• 1 cup boiling filtered water 

Preheat oven to 350. Combine all dry ingredient and set water to boil. Scramble eggs in a separate bowl then add to dry mix. Combine as much as possible then add boiling water. Stir for a minute or so to fully incorporate. Dough will be pretty sticky. Cut 2 pieces of parchment to the size of your baking pan. Place on piece on the pan and place dough in the center. Top with the other piece of parchment and use a drinking glass or rolling pin to roll out the dough to desired thickness. Bake for 20 minutes then remove from oven. Cover with desired sauce, cheese, toppings etc... 

Turkey Burgers with Avocado Pesto

My new mortar and pestle inspired me to make pesto!

Pesto 

• 3 Cups Fresh Basil (tightly packed)
• small handful of sunflower seeds
• handful of almonds
• 4-5 TBSP EVOO
• juice of 1 freshly squeezed lemon 
• sea salt & pepper to taste
• 1 large garlic clove shredded 
• 1 large ripe avocado 

 Throw all the ingredients except avocado in your food processor or VitaMix and pulse until thoroughly combined. Scoop avocado into your mortar and add a few tablespoons of pesto. Mash together, adding a few spoonfuls at a time until desired consistency is achieved. Add more lemon juice, salt or pepper as needed. 

Turkey Burger 

• 1-2 lbs of free range ground turkey (dark meat)
• Curry, turmeric, cumin, salt, pepper, garlic powder, chili powder, red pepper flakes 

Add desired amounts of spices to turkey meat and combine thoroughly. Heat up 1-2 tbsp of coconut oil in a deep pan or cast iron skillet. Form into 1/3 lb patties and get both sides nicely browned and crispy. Once the outside of the burger is the way you want it, finish cooking in a 350 degree oven until cooked all the way through.  Top turkey burger with a generous scoop of avocado pesto! Serve with a hearty kale salad. 

**For a light summery dish make raw zucchini noodles with a mandolin or vegetable spiralizer and toss noodles in basil pesto. 

Yummy Layered Cookie Bars

In searching for a recipe to serve for our End of 30 Day Challenge Dessert Night I found this gem and adapted it slightly to suit the Advanced Plan!

• 1.5 Cups Almond Flour
• 1 Cup Chopped Walnuts
• 1 Cup Coconut Flakes
• 1/4 Cup Golden Flax Seed Meal 
• 1 Coco Polo stevia sweetened chocolate bar chopped
• 1 tsp Cinnamon 
• 1/4 Cup Swerve (or sweetener of choice) 
• 1 Organic Egg
• 4 Tablespoons pasture butter 
• 1 Cup Sweetened Condensed Coconut Milk
• 2 Cans coconut milk
• 2 Tbsp Pasture Butter
• 1 Tbsp Vanilla Extract
• 3/4 Cup Swerve
• You'll want to prepare this beforehand: Bring ingredients to a boil then lower to a simmer and reduce down for 45-60mins. This will make more than needed for this recipe, but its great to keep in the refrigerator for recipes- try adding it to your organic coffee for a super delicious latte! 
• Combine almond flour, flax meal, cinnamon, swerve, butter and egg into a thick dough and press down into brownie pan or baking dish. Bake this for 12ish minutes at 325 until golden. Let it cool down and then cover with chopped chocolate, coconut and walnuts. Next drizzle 1 cup or more of the sweetened condensed coconut milk evenly over the whole thing. Bake at 350 for 17ish minutes until golden!

Chicken Fried "Rice"

This is a super easy and absolutely delicious advanced plan version of chicken fried rice! All you do to make the "rice" is cut up a medium sized cauliflower into florets and pulse in blender until it breaks down into small pieces.

Ingredients:
2-4 Pastured Chicken Breasts cut into chunks
1 head organic cauliflower
2 cups broccoli florets
1 cup organic mushrooms chopped
2 cloves of garlic chopped
1 large shallot chopped
green onions
3 organic eggs
1-2 tsp fish sauce
1-2 tsp sesame oil
1-3 tbsp coconut aminos or Bragg's aminos
grass fed butter or coconut oil
garlic powder
tbsp fresh grated ginger
wedge of lemon
pink salt & pepper

Cook chicken chunks in butter or coconut oil. Season generously with garlic powder, salt and pepper. Squeeze lemon over cooked chicken. In a separate pan start cooking down broccoli, mushrooms, garlic ginger, and shallots in coconut oil. Cook for 3 minutes and add in fish sauce, sesame oil and aminos. Add cooked chicken to veggie mix. I like to use the chicken pan to quickly scramble the 3 eggs in coconut oil and add to the chicken veggie mix. Finally add in your cauliflower "rice" and cook down for 2-3 minutes until warmed through, but not mushy. At this point you can taste to see if it needs more sesame oil, fish sauce, aminos or pepper. Top with chopped green onions!

Advanced Plan Strawberry Cheesecake

Strawberry Cheesecake 

Crust:

3/4 cup coconut flour

2 eggs 

3/4 cup pulverized xylitol (or Swerve)

1/2 melted grass fed butter 

Press into pie pan (or springform pan), bake at 400∘for 9 min

Cheesecake: 

8 oz. cream cheese 

3 eggs

1 tbsp. vanilla extract

3/4 cup pulverized xylitol (or Swerve)

Mix ingredients adding one egg at a time. Pour over baked crust and return to 350∘oven for 45min-1hour.

Strawberry Sauce:

1 bag frozen organic strawberries

Stevia or pulverized xylitol

1-3 lemon wedges

Heat frozen berries in saucepan on low until they begin to break down. Add sweetener and lemon juice to taste. Blend and strain for smooth sauce. Serve over chilled cheesecake. 

Delicious Grainless Granola

• 2 Cups chopped walnuts 
• 1/2 Cup chopped pecans
• 1 Cup sunflower seeds 
• 1/2 Cup hazelnuts 
• 1-2 TBSP sesame seeds
• 1-2 TBSP poppy seeds
• 1/2 cup slivered almonds
• 1/4 cup shredded coconut 
• 1/4 Cup almond meal 
• 1 Cup protein powder (Maximized Living Perfect Protein  or Jay Robb Egg Protein)
• 1/2 cup Swerve or xylitol 
• 1 Tsp stevia 
• 2 TBSP cinnamon 
• dash of pink himalayan sea salt 
• 11/3 cups grass fed butter or coconut oil 
• 1 free range organic egg 
• 1 TBSP vanilla extract 

Combine everything except the last 3 ingredients in a large mixing bowl. Melt down butter or coconut oil and pour over nut mixture. Scramble egg and add vanilla then add to the mix. Bake at 300 for about 25 minutes until browned and slightly crisp. Allow to cool and store in airtight containers. I plan to have this for breakfast with some unsweetened almond milk and fresh organic blueberries! 

*As a side note you don't have to use all the nut/seeds mentioned in the recipe. I pretty much just went to my cupboard to see what I had and threw it all in.

Stuffed Chicken

• 2-4 Free Range Organic Chicken Breasts
• 3-4 Tablespoons of Organic Cream Cheese
• 6-8 Strips of Nitrate Free Turkey Bacon
• Chopped Organic Green Onions
• Sea Salt & Pepper to taste

If the breasts are thick slice them in half longways and pound to about 1/4 inch thick. Combine cream cheese with green onions. Lightly salt and pepper both sides of the chicken breast and spread 1 thin layer of cream cheese mixture onto 1 side of chicken. Roll up chicken and wrap 2-3 pieces of turkey bacon around roll up. Place on parchment lined baking sheet and bake for about 1 hour or until chicken is thoroughly cooked and bacon is crisp. Allow to cool before slicing into medallions. Serve with broccoli and brussels sprouts (drizzle with evoo and bake with chopped garlic chunks for 15-20)!