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)! 

Pumpkin Spice Cake Pops

Pumpkin Spice Cake Pops  (Advanced & Core Plan Approved)

                     Recipe:  Dr. Melissa Sell

Cake

½ Cup Coconut Flour                ½ Cup Xylitol (pulverized)

2TBS Psyllium Husk Powder      1 Tsp Stevia

¼ Tsp Sea Salt                         1 TBS Vanilla Extract

¼ Tsp Baking Soda                   ½ Cup Coconut Oil or Butter (melted)

6 Eggs                                      4 TBS Organic Pumpkin

1 TBS Cinnamon                        1 Tsp Nutmeg

Frosting

½ Bar Organic Cream Cheese     1 Tsp Cinnamon         1 TBS Organic Butter (softened)

¼ Cup Xylitol (pulverized)           1 Tsp Vanilla extract   Stevia (to taste)

Chocolate Coating

6 TBS Butter or Coconut Oil,       6 TBS Unsweetened Cocoa Powder   ¼ Cup Xylitol (pulverized)          

½ Tsp Sea Salt            Stevia to taste    1 Tsp Cinnamon     Dash of Nutmeg 

Thoroughly combine cake ingredients and bake 12 cupcakes at 350 for 22 minutes. Allow cupcakes to cool and place in a large mixing bowl. Combine cupcakes with frosting 1 TBS at a time until cake sticks together (not too dry, not too sticky). Form cake/frosting mixture into small balls (about 3-4 TBS), place on parchment and cool in fridge for 1-2 hours. Melt chocolate coating over low and allow to cool down to room temp. Remove cake balls from fridge, dip one end of a lollipop stick into chocolate mix and insert into cake ball ¾ of the way. Spoon chocolate until cake pop is covered then insert stick into craft foam and place in fridge to cool!

Pigs in a Blanket

In my family it seemed like no holiday was complete without the appetizer of "lil' smokies" wrapped in crescent roll dough aka pigs in a blanket. I was looking for a fun, kid-friendly recipe for our monthly patient appreciation day at the office and stumbled upon a healthy version of this recipe on mariahealth.blogspot.com. 

Dough

1/2 cup Coconut Flour

2 Tbsp Psyllium Husk Powder

1/4 Tsp Seat Salt

1/4 cup grass fed organic butter

1 Cup boiling water

As a replacement for the unhealthy pork sausages I found these great breakfast link sausages made from organic chicken! I cut them in half and they were the perfect size.

Preheat oven to 350 degrees. Combine the coconut flour, psyllium husk powder and salt. Start boiling water and melt butter at the same time. Add melted butter to flour mix and stir continuously. Pour in boiling water while stirring the dough. Move quickly at this stage because the hot water begins to cook the dough. Pinch off 1 Tbsp sized pieces of dough, roll out and wrap sausage links. Place on a coconut oiled baking sheet. Bake for 20 minutes until dough has puffed up and is golden on the bottom. 

Serve with mustard or core plan ketchup (recipe to come)!