Hail Caesar Salad Dressing

INGREDIENTS:

2 extra-large egg yolks, at room temperature

2 tsp dijon mustard, at room temperature

1 Tbsp chopped garlic, (3 cloves)

2 anchovy fillets, drained

½ cup freshly squeezed lemon juice (2 to 3 lemons)

Kosher salt and freshly ground black pepper

¾ cup organic olive oil

¼ cup avocado oil

½ cup freshly grated Italian Parmesan cheese

METHOD:

Place the egg yolks, mustard, garlic, anchovies, lemon juice, 1 ½  teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the olive and avocado oils in a glass measuring cup. With the food processor running, slowly pour the oils in a thin stream down the feed tube, as you would to make mayonnaise. Add the grated Parmesan and pulse to combine. This recipe yields two cups salad dressing.  Store in the refrigerator.

Home made Chipotle Mayonnaise

Mayonnaise, if bought at the regular grocery store, is not fit for human consumption.  Here is an easy, delicious recipe for a spicy mayonnaise that will keep in the refrigerator for at least three weeks. . .if it lasts that long. (The beautiful photo which I use here is not my own.  My mayonnaise never lasts long enough to take a great picture like this.  Props to the original photographer.)

Ingredients:
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon Chipotle powder
1 - 1 1/4 cups olive oil

Method:
Add all ingredients except the olive oil to a food processor or high speed blender such as a Blendtec or VitaMix. Blend or process, while very slowly streaming in the olive oil until the mixture becomes mayonnaise.  It really is that simple.
Enjoy.

Teryaki Chicken Wings

Here's a wonderful recipe that we literally lived on during the summer months.  This recipe is based on (translation: stolen from) my friend Kimberly Roberto's amazing recipe which can be found at her SMART MEALS blog on WordPress.  I have never tried one of Kim's recipes without it becoming a staple in our family meal plans.  She is amazing. And I know her recipes will never contribute to ill health or weight gain because they all conform to the Maximized Living Nutrition Plan. She is, after all, the co-author of the book!
The beautiful thing about this recipe is that it can be incorporated into a busy family life so easily. For instance, because there are only two of us (although Cliff eats enough of these wings to feed a gaggle of teenagers) I make the sauce, and then use half for one meal and refrigerate the other half for the next time we want to prepare the dish. The other benefit is the ease of the preparation.  Once the wings are in the oven, as you will see by the method below, you have all the time you need to organize all the other things you have to organize in an afternoon.
I hope you enjoy it as much as we do.

INGREDIENTS

• 1/2 cup organic unsalted butter
• 2 teaspoons spoonable stevia (or equivalent)
• 1/2 cup red wine (optional, but highly recommended)
• 1/2 cup liquid aminos or organic tamari
• 1/4 cup fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/8 to 1/4 cup hot sauce (adjust to your taste)
• 1 teaspoon kosher or sea salt (Do not use table salt.  Unbelievably, it contains sugar!)
• 1/4 teaspoon black pepper
• 2 teaspoons garlic powder
• 4 to 5 pounds of organic chicken wings (Adjust the amount of wings based on family size.)

METHOD

• Melt all the ingredients (except the chicken) in a small sauce pan over medium heat.
• Pour sauce over chicken wings in a large plastic bag to marinate for up to 6 hours.  If making a smaller batch of chicken wings, use half the sauce and refrigerate the other half for up to twenty-one days. 
• Arrange chicken wings on a large rimmed baking sheet lined with parchment paper.
• Bake wings at 350 degrees for 35 - 40 minutes.
• Reduce heat to 275 degrees.  Remove the parchment paper and replace wings onto an oven rack over the rimmed baking sheet and continue to cook for up to 2 hours.  Lifting the wings onto the rack gives them room to groove, and we find the end product is more tender and extremely tasty.

COCONUT BACON

This recipe is so good for use on any salad,  but particularly good on Caesar Salad.  

BTW, this stuff is like popcorn.  You will find yourself snacking on it long after the salad has been eaten.

Enjoy.

INGREDIENTS

3 to 4 cups large, unsweetened coconut flakes (not regular shredded coconut!)

3 tablespoons Bragg's Aminos, aka: Bragg All Purpose Liquid Soy Seasoning.

2½ tablespoons liquid smoke (any flavor, choose your favorite)

10 drops liquid stevia (I sometimes use 12 - 15 drops. Taste it!)

INSTRUCTIONS

• Preheat oven to 350 degrees Fahrenheit. Line a half-sheet pan or large rimmed baking sheet with parchment paper.
• Mix the liquid ingredients in a small measuring cup or bowl.
• In a large bowl, drizzle the coconut flakes with tamari, liquid smoke and liquid stevia mixture.  Mix well. I find it easiest to toss with my hands. Spread the flakes into an even layer on the parchment lined baking sheet. 
• Bake on the middle rack for 12 to 14 minutes, until flakes are mostly dry and turning golden on the edges. 
• (Keep an eye on the coconut as it can go from golden brown to deep burnt brown fairly quickly. For softer bacon, you'll probably only need to bake for 12 minutes, for crispy bacon, aim for 14.) 
• The coconut flakes will further crisp up as they cool.
• Let the "bacon" cool. Then use it immediately, or freeze for up to three months (It will never last that long).

.

RAW VEGAN RANCH DRESSING

This is the simplest, tastiest, healthiest Ranch Dressing recipe you will ever find.  You do need a high speed blender, such as a Vitamix or Blendtec, but after that, you need 5 minutes, some cashews and an appetite.  Enjoy.

Ingerdients:

• 1 1/4 cups raw cashews
• 3/4 cup water or coconut water (or a little more) 
• 3 tablespoons lemon juice
• 1/4 cup apple cider vinegar
• 1/3 cup extra virgin olive oil
• 2 cloves garlic
• 3 teaspoons onion powder
• 1 teaspoon dried dill
• 1 teaspoon sea salt

Put everything into a high speed blender.  Blend 'til creamy.  That's it.

COCONUT ALMOND MILK

If you want to make your own almond milk, there are lots of easy recipes to be found online.  This recipe is different. The secret ingredient is coconut water, which adds a delightful hint of sweetness to your home made almond milk. I think you will love it. 

This smooth and creamy, subtly sweet recipe comes from Joe the Juicer, and his team at rebootwithjoe.com. It is really delicious. When I read the recipe the first time, I thought it a strange concoction, but since it was a small amount to experiment with, I went ahead.  Even as I was putting the ingredients into the blender, I was skeptical. . .but felt that it could always  be used in a smoothie if I didn't like the taste or texture on its own.
The smoothie option was not necessary. Twice.

Ingredients:
1 cup/250 ml coconut water (if you have access to a fresh coconut, use the water from that, but if not, try to find organic coconut water.  At the very least, be sure it is 100% coconut water with no additives or added sugars)
1 tbsp. raw almonds
1 tsp. coconut oil
1/4 tsp. vanilla extract
About 1/2 pinch of Himalayan salt, to taste
dash of cinnamon (optional)
1 handful of ice cubes - 3 or 4

Directions:
Place all ingredients into a high powered blender and blend on high for 45 – 60 seconds, until smooth. 
Enjoy!

VEGAN CREAM OF CAULIFLOWER SOUP

Look who's Vegan all of a sudden!  Can't say when it began, but slowly over the long Winter, I have had less and less interest in eating meat for protein.  Before you start to worry about my nutritional needs, let me just say I have never felt better.  I am excited to share this creamy, delicious cauliflower soup for a few reasons.  1.) It is Vegan.  2.) No one in your family will ever suspect it is Vegan. 3.) It is delicious.
Enjoy.

Ingredients:

2 tablespoons olive oil

2 teaspoons chopped garlic (about 2 cloves - I used 4 cloves)

2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)

Kosher or Sea salt

1 head cauliflower, chopped

7 cups vegetable broth (or water with a bit of added Kosher or Sea Salt)

1/4 cup (35g) raw unsalted cashews (available at Bulk Barn)

Directions:

In a large saucepan, heat the oil over medium heat and saute the garlic, leeks, and 1/4 teaspoon of salt for about 3 minutes, until the vegetables are soft. Add the cauliflower and saute for another minute. Add the vegetable broth (or water), increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer for about 30 minutes, until the cauliflower is completely tender. Stir the mix periodically and mash the cauliflower with a wooden spoon.

Remove the saucepan from the heat and allow the soup to cool slightly; stir in the nuts. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy. (Remember to remove the plastic cap in the blender top and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan and warm it over low heat. Taste to adjust seasoning.

Enjoy.

Maximized Grainless Rolls

Maximized food has become a no-brainer for us.  I hear all kinds of protests about the "cost" of organic, grain-free, sugar-free cooking.  I can only reply that my health is worth paying for.  In fact, I can not think of anything that is more worthy of my money.  I will admit, though, that the idea of a grilled organic turkey burger without a bun has often left a little to be desired.  That's why I needed to share with anyone who doesn't already have the recipe. . .these Maximized Grainless Rolls are the bomb!  The recipe is from Kimberly Pease-Roberto,  co-author of The Maximized Living Nutrition Plan, so rest-assured, your health need never suffer from eating a burger again!
By the way, they freeze beautifully. . . .if they last that long.

Kimberly's great recipe goes like this:

1 1/2 cups almond flour
5 tablespoons psyllium husk powder
2 teaspoons aluminum free baking powder
1 teaspoon sea salt
2 tablespoons apple cider vinegar
2 organic eggs or 3 organic egg whites
1 cup boiling water

Mix all of the dry ingredients together.  Add the eggs and apple cider vinegar and mix well.  You will have a very stiff mixture on your hands.  Add the boiling water and continue to mix until well combined.  The mixture will then turn from a "soup" into a very sticky dough.  Split the mixture into 5 rolls.  You will want to “form” them into nicely shaped rolls and place them on a parchment lined baking sheet. I do this using a very large serving spoon (for rolls) and (for "buns") I place a ring on the parchment to make them "round." Bake for 50 minutes at 350 degrees.

These can be used for sandwiches, grass fed burgers, or own their own.

Here is the link for this and a plethora of other great recipes:

http://smartmeals.wordpress.com/category/breads-and-baked-goods/

Enjoy.

20 MINUTE ORGANIC BLACK BEAN AND CHIPOTLE CHICKEN CHILI

This recipe takes NO MORE than 20 minutes to prepare.  It hardly needs to be written!  I have included easy to follow pictures with a few suggestions for amounts included, but honestly, the prep is insanely quick and easy. 

Enjoy. 

Add this (1 to 1 1/2 cups each) organic celery, carrot, and onion, to one pound of cooked organic ground chicken, turkey, or grass fed organic ground beef.  I often use 4 organic chicken burgers, and break them up in the bottom of the pot as they cook. See photos below.
Add organic beans and organic pasta sauce. (Pasta sauce should be from a glass jar.)The only spice I add is chipotle powder.  (If you  want to add other seasonings, feel free!  Just know that this chili has been called "EPIC CHILI" by some very discriminating eaters.)
Add water as desired to thin out the recipe.  I usually find this is not necessary.

I use organic chicken (or beef) "burgers" that I get in the frozen section at the organic market. You can put them in the bottom of the pot right from the freezer, and break them up, or get about 1 pound of ground organic chicken (or grass fed beef).  Either way, it will take you about 3 minutes to get your meat broken up as you see in the picture below.

 You're done!  Bring the chili to a boil, and then let the chili simmer until the vegetables are tender and the sauce thickens a little - this usually means about 10 to 15 minutes.

Green Juice - You Can't Imagine How Great This Tastes!

I don't know how many of you have seen the film, "Fat, Sick, and Nearly Dead."  It is a very inspiring story of an Australian man's journey to heal himself from the inside.  To do this, he traveled across the United States armed with a juicer! Along the way, he met many people who also needed a bit of a food intervention and introduced them to the idea of juicing.  Since I saw the film, I have been incorporating this green juice into my nutrition and I LOVE it!  Here's a link to a recipe for the green juice featured in the film by one of the more inspiring characters, Phil Staples.
Yes, I know it's green.  What you need to know is: IT IS DELICIOUS!
Enjoy.

3 Cheese Zucchini Bites

Zucchini is abundant this time of year. These tiny bites make the perfect "amuse bouche" before dinner,  and they would be wonderful to pass around at a backyard party.  When we tested this recipe, the two of us ate every last one, and would have eaten another batch!

Zucchini is one of the vegetables you really want to buy organic. But if you grow your own and don't use crazy toxic pesticides, feel free to enjoy the bounty of your garden!

Enjoy.


Ingredients:

1 cups zucchini, grated
1 egg
¼ cup raw parmesan cheese, finely grated
¼ cup almond flour
2 shallots, diced
¼ cup grated cheese (I used a raw grated mozza/cheddar blend.)
Salt and Pepper

Preparation:

1. Preheat oven to 400F. Grease 1 or 2 mini muffin tins with coconut oil.

2. Grate the zucchini and then place in a dish towel to squeeze out the excess water. You have probably done something like this if you have used frozen spinach. DO NOT SKIP THIS STEP.

3. In a bowl, combine the egg, onion, cheeses, almond flour, zucchini, salt and pepper.

4. Using a spoon or a mini cookie scoop, fill the muffin cups to the top. Bake for 20-25 minutes, or until the top is browned and set.

Yield 15 - 18 mini muffins

Janelle Bohemier's Caesar Salad Dressing

I have been wanting to post this Caesar Salad Dressing recipe since the very first time I tasted it, at Janelle Bohemier's house on Christmas day, 2010!  I may be slow, but I remember what's important! The recipe is simple, delicious, and can be prepared very quickly with a minimum of ingredients.  By the way, there are no anchovies, for those who care about things like that.
Enjoy.

Ingredients:
1 clove garlic - grated or very finely minced
1/3 cup extra virgin olive oil
1 heaping tsp of dijon mustard (check the ingredients - no sugar)
1/4 cup grated parmesan cheese (raw is preferrable - imported Italian is second best)
juice (and I add the zest, too) of 1 lemon
Kosher or sea salt and freshly grated black pepper (optional and to taste)
a few dashes of Worchestershire sauce (also optional - again check for no sugar)

Preparation:
You may blend all ingredients in a high speed blender, as I do.  This results in a dressing that is so creamy, you won't believe there are no eggs or cream in it.
You may also simply shake the ingredients in a jar, as Janelle does.  This is the way I first tasted this dressing, and there is a lot less to clean up.  Equally delicious - you may even prefer it this way.

Last night, I added two tablespoons of organic hemp seeds to this salad, and that was my complete meal.

MAXIMIZED REFRESHMENT

Here is a fabulously fresh, simple, and delicious recipe from our friend, Wendy Hord.  What a terrific drink to enjoy all summer long.  Thank you, Wendy.

BREW a teapot of green tea, using 3 teabags to approx. 6 cups of boiling water, let steep for ½ hr., then pour into a large water pitcher. Fill the pitcher up the rest of the way with cold water (approx. 4 more cups). 

ADD ½ or more mixed frozen berries, I used (strawberry, blackberry, raspberry) blend.  Leave it  to steep overnight in the refrigerator for best infused flavor.

STRAIN out berries, and add stevia to taste, stir.

SERVE on the rocks with lemon or berry garnish

Just as yummy as commercial flavoured iced teas…. without the
sugar or aspartame!!

Enjoy.

ALMOND FLOUR FLAX MEAL PIZZA DOUGH

FINALLY! A pizza dough that Maximized Living doctors and patients can prepare, eat, and savor without feeling guilty or bloated, or both!

Enjoy.

Ingredients:

1 ¼ cups Almond Flour

¼ cup ground flax meal

¼ to ½ tsp. kosher or sea salt

¼ tsp. aluminum free baking soda

1 egg, beaten with a whisk

1 Tbsp. extra virgin olive oil

1 tsp. seasoning of choice – Italian seasoning; roasted garlic powder (optional)

Preparation:

Mix all ingredients together until they form a ball.

Roll the “dough” into a ¼ inch pizza crust on a sheet pan with a silpat liner or piece of parchment paper.

(To make this easier, top the dough with another piece of parchment paper when you roll it out; then peel off the parchment paper when you have it the way you want it.)

Bake at 350 degrees for 10 to 15 minutes.

Remove from oven.

Top with your favourite "Maximized" pizza ingredients. Left-over "Maximized" ingredients are fine.

Return the pizza to the oven for another 10-15 minutes (this is a slow, lower heat pizza).

Bruschetta

Ingredients

Bruschetta is made with simple ingredients that provide a powerful flavour return on your investment. Make it with the highest quality and freshest ingredients you can find. Summer gardens will soon be a source for most, if not all, of these delicious flavours. Here’s a recipe I like to use.

Enjoy.

Ingredients:

• 2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)
• 1/2 fresh onion
• 4 cloves fresh garlic
• 1 bunch fresh basil
• 4 tablespoons extra virgin olive oil
• sea salt and fresh ground pepper

Preparation:

Chop, mix, and season. Yum.

"DORITO" Bread

This bread is the perfect accompaniment to Caesar Salad or any variety of your favorite chili. But honestly, you will find yourself wanting to munch on the bread alone. . .like the "bad ol' days" when you polished off a bag of Doritos in front of the TV.

Enjoy.

Ingredients:

2 cups almond flour

1 teaspoon kosher or sea salt

2 teaspoons chipotle chili powder

1 teaspoon baking powder

8 oz. organic (preferably raw) old cheddar cheese, grated

1 organic free range egg

Preparation:

1. Combine all dry ingredients (including grated cheddar) in a bowl.

2. In a smaller bowl, whisk egg; then combine it with the dry ingredients.

3. Knead the mixture with hands to ensure proper distribution of ingredients. The "dough" will form a ball.

4. Form the dough into a large circle about 2/3 inch thick.

5. Cut circle into 16 slices.

6. Place slices on parchment or silpat lined baking sheet.

7. Bake at 375 degrees for 9 - 10 minutes.

8. Open the oven door, turn off the oven, re-close the oven door, and leave the bread in the oven for another 7 - 10 minutes. (If you like a softer consistency, remove the bread when the initial 10 minutes has elapsed.)

NOT TUNA SALAD

What to do for lunch? Take along this great meat alternative and terrific raw food recipe with some celery or an organic bell pepper.

A food processor makes very quick work of the preparation.

Ingredients:

1 Cup Sunflower Seeds, Soaked 8-12 Hours

1 Cup Almonds Soaked 8-12 Hours

1⁄2 Cup Lemon Juice

1⁄4 Cup Minced Celery

2 Teaspoons of Kelp Powder

1⁄4 Cup Minced Red Onion

1⁄4 Cup Minced Parsley

2 Tablespoons Minced Fresh Dill

1 Teaspoon Sea Salt

1/4 cup olive oil

1 can (1 cup) chick peas

Process celery, onion, kelp powder, parsley, dill, and salt first.

Add drained nuts, seeds, chickpeas, lemon juice, and olive oil. Process until smooth.

Not Salmon Salad: Add 2 grated carrots to processing mix. (Core Plan only)

Enjoy.

CARROT CAKE MUFFINS

CARROT CAKE MUFFINS – FINALLY A RECIPE WORTH SHARING!

I have been reading, testing, and rejecting recipes for a Carrot Muffin for the longest time. Many of the recipes I found were loaded with Agave nectar, which, by the way, is still sugar! If the recipe didn’t contain grains or sugar, it was dry or (worse yet) complicated to prepare. I had a snow day last week, and took matters into my own hands. I am happy with this recipe for two reasons. It tastes really good, and it can be prepared very quickly in a food processor.

Let me know how you like it.

Enjoy.

INGREDIENTS AND PREPARATION:
2  cups almond flour, less 2 Tablespoons 

2 Tablespoons coconut flour 

½ teaspoon kosher or sea salt

2 teaspoons aluminum free baking powder

1 tablespoon Cinnamon

1/2 to 3/4 teaspoon powdered concentrate Stevia, such as KAL Brand or NOW brand.

¼ to ½ teaspoon freshly grated nutmeg

1 scant pinch of cloves

PUT ALL THESE DRY INGREDIENTS INTO A FOOD PROCESSOR. PROCESS TO COMBINE.

THEN ADD:

½ cup melted organic butter

1 tablespoon vanilla (no sugar – check the label)

½ cup unsweetened Vanilla Almond Milk (you can use water or organic whole milk)

5 extra large organic free range eggs

PROCESS TO COMBINE INTO A SLIGHTLY WET BATTER.

POUR THE BATTER INTO A BOWL OVER:

1 ½ cups grated organic carrots

½ cup chopped raw pecans or walnuts.

STIR TO MIX.

DIVIDE INTO 12 MUFFIN CUPS LINED WITH PAPER OR SILICONE LINERS.

BAKE AT 350 DEGREES FOR 30 TO 35 or 40 MINUTES.

HOME‐MADE GREEN APPLE APPLESAUCE

Apple Season is here! I made a double batch of this recipe for some children who were visiting our cottage on Labour Day weekend, and I was reminded that, when it comes to delicious, we are all children. The adults gobbled it up!

The first time you taste this, you will understand why it is worth making your own home‐made applesauce.

Enjoy.

Ingredients:

3 lbs Granny Smith apples

1 teaspoon cinnamon

1 pinch nutmeg (freshly grated is wonderful if you have it)

1 1/2 cups water

2 thin lemon slices

1/4 teaspoon salt

1 to 2 tablespoons “Spoonable” brand stevia, or

equivalent (optional, and to taste)

Preparation:

1) Peel and core apples

2) Cut apples into approximately 1 inch cubes.

3) Add all ingredients to a pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low.

4) Simmer for 20 minutes or until the apples have softened significantly.

5) Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more water if necessary. Remove lemon slices.

6) Mash with a potato masher or use a food mill for a smoother consistency.

7) Taste the applesauce. If it is too tart and you want to add some sweetness, now would be the time to add a tablespoon or two of “Spoonable” brand stevia to taste.

8) Serve warm, at room temperature, or chilled, if it lasts that long.

Asian Halibut Fish Cakes

This recipe is adapted from a salmon cake done by Martha's people at Everyday Food. I switched out the salmon for wild halibut and I knew it would be a new family favorite. The lovely mild ginger flavor makes this dish fragrant and delicious. I also learned a neat trick for making fish cakes without benefit of flour or corn meal. Egg is the binder; and the fish cakes are formed and then put into the freezer for about 30 minutes so they hold together when you put them into the frying pan. It works! We loved them.

Enjoy.

Ingredients:

1-1/2 pounds of wild halibut, chopped into small pieces approximately 1/2 inch square

2 Tablespoons grated fresh ginger (Tip: Peel fresh ginger with a spoon)

2 finely diced Shallots

1 egg

1 teaspoon Kosher or Sea Salt

1/4 teaspoon freshly cracked black pepper

Preparation:

Chop and mix all the ingredients together except the egg. Then slightly beat up the egg and stir it into the fish mixture until everything is coated with egg and the mixture is . . .well, it's gooey.

Line a baking sheet with parchment paper.

Using an ice cream scoop, divide the mixture into 6 to 8 portions. Place each portion in a scoop or circle shape on the lined baking sheet. Put the baking sheet into the freezer for 20 - 40 minutes, until the fish cakes hold together.

Heat a non-stick frying pan coated with a teaspoon or so of coconut oil. Add the semi-frozen fish cakes to the pan and let them cook for at least 5 minutes, until they are brown on one side and will hold together when you carefully flip them over to let them fry until they are done, approximately another 3 to 5 minutes.

I didn't try this when I made the test recipe, but when I make the next batch, I may try to make a double recipe, freeze the second half until it is safe to put them into a freezer bag or container, and save them for use another time.