This is a traditional cheesecake recipe that Dr. Mark and Amanda have altered to fit this diet, the actual ingredients are in ( ).
Ingredients:
Crumb Crust -I used the chocolate peanut butter cookie dough as my crust
5 – 8oz packs of cream cheese, softened
1 and 3/4 xylitol (sugar)
3 tbsp coconut flout (all purpose flour)
Zest of 1 orange
Zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 tsp vanilla
Preheat oven to 500 degrees F
Beat together cream cheese, sugar, flour, and zests.
Add eggs and yolks 1 at a time, then vanilla while beating at a low speed.
Put springform pan in shallow cookie sheet.
Spread crust evenly into springform pan, slightly raised around edges.
Pour filling into crust.
Bake on middle rack for 12 minutes.
Reduce temperature to 200 degrees F for about 1 hour (until cake is mostly firm).
Cool on rack.
Chill for at least 6 hours.
Enjoy!
Broccoli Salad
1 Large head of broccoli, cut into bite sized pieces
1 Large granny smith apple – cut up small
1/2 Red onion – chopped
1/2-3/4 Cup Pecan pieces (or sunflower seeds or both)
1/2 Cup dried cranberries (we had fresh in the salad we brought)
Dressing:
1/2 Cup mayonnaise
1/8 Cup xylitol
1 TBSP vinegar
Mix dressing, then mix all ingredients.
Pumpkin Spice Muffins (Yields 12)
Ingredients
3 eggs, room temp
1 1/4 cup organic pumpkin puree
3 tbsp melted Kerry Gold butter
1 tsp pure vanilla extract
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
2 tbsp powder Stevia
2 cups ground almond flour
1/3 cup arrowroot powder
1/2 tsp sea salt
4 1/2 tsp aluminum-free baking powder
Instructions
Preheat oven to 350 degrees. Grease your muffin pans using coconut oil. In a large bowl, whisk together the eggs, pumpkin puree, coconut oil, and vanilla extract until smooth.
In a medium bowl, mix together all dry ingredients – cinnamon, nutmeg, ginger, cloves, stevia, almond flour, arrowroot powder, sea salt, and baking powder.
Sir the dry ingredients into the wet until completely combined. You don’t want any lumps.
Spoon or pour the batter into each muffin cavity, filling them about 2/3 full. Place in oven and bake for about 20 minutes, or until lightly browned and coked through when you insert a toothpick into the middle. Let cool in the pans about 10 minutes, then move the muffins to a cooling rack.
Store in airtight container in the fridge.
Pumpkin Pie (8 Slices)
1 16oz can Pumpkin Puree
3/4 cup Powder Stevia or 2/3 cup Xylitol (my mom used Xylitol in this recipe)
1/2 tsp sea salt
2 tsp ground cinnamon (may want to increase depending on how much spices you like in your pie)
1 tsp ground ginger (may want to increase depending on how much spices you like in your pie)
1/4 tsp ground cloves (may want to increase depending on how much spices you like in your pie)
4 oz Organic Heavy Cream
8 oz Unsweetened almond milk, original or vanilla flavor
1 Almond Pie Crust (see below for recipe)
Preheat oven to 425 degrees. Combine all the ingredients. Pour into a cooled almond pie crust. Bake 15 minutes at 425. Reduce heat to 350 and bake for an additional 45 minutes. Cool and garnish with whipped cream, flavored with cinnamon and stevia.
Almond Pie Crust (1 Crust)
1 1/2 cups almond meal or almond flour
3 tbsp stevia or xylitol
3 tbsp melted butter
Heat oven to 350 degrees. Melt the butter. Mix the melted butter with the almond flour and stevia. Pat into a glass pie plate or aluminum pie pan with your fingertips. Gently heat in the oven for about 8 minutes. Do not let the crust go brown. Remove from oven and cool.
Buffalo Chicken Tenders
Ingredients:
8-12 Chicken Tenderloins, or a couple of chicken breasts cut into strips
2 Eggs, whisked
1 Cup Almond Flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. seasoned salt
1 tsp. chili powder
1/2 tsp. oregano
1/4 tsp. cracked black pepper
1/4 tsp. cayenne pepper
For the Buffalo Sauce:
4 tbsp Kerrygold Salted Butter
1/4-1/2 Cup Hot Sauce
Preheat the oven to 425 degrees.
Spray a glass casserole dish with coconut oil. I used the spray, but you can also melt some and spread around the bottom of the dish as well.
Mix the almond meal or coconut flour with the seasonings in a ziplock bag and shake lightly. Then pour the mixture into a shallow bowl. Beat the eggs in a separate shallow bowl.
Dry your chicken tenders with a paper towel. Dip each piece into the egg, and then into the meal/flour mixture.
Place the chicken tenders in the glass dish.
Bake for 12 minutes.
While the chicken is baking, combine the hot sauce and butter in a small sauce pan. Heat over low heat until combined.
Once the chicken has baked for 12 minutes, remove from the oven. Use a spoon to drizzle the hot sauce onto the chicken tenders, coating them well until the sauce is gone.
Place the chicken back in the oven and bake for another 5-7 minutes, or until the chicken is no longer pink on the inside.
Serve up and dip in lots of ranch!
(For the ranch dressing check out the recipe in the Maximized Living book)
I need this recipe modified to fit the diet and if it’s possible for white chocolate to be used.
Mint Chocolate Almond Butter Fudge
Ingredients
⅓ cup Coconut Oil
⅔ cup Almond Butter
½ cup Honey
½ cup sifted Cocoa Powder
1½ tsp Peppermint Extract
Instructions
In a bowl add Almond Butter, Coconut Oil and Honey. Stir together until creamy
Add sifted Cocoa Powder and stir in until mixed well
Add peppermint extract and stir in
Spread fudge mixture into pan or Silicone Mold
Place pan/mold into freezer and freeze for 3 hours
Cut into squares and enjoy
This needs to stay frozen or refrigerated, if kept frozen the squares will stay separated, if refrigerated it would be best to separate with parchment paper
Directions
Line the bottom and sides of an 8-in. x 4-in. loaf pan with foil.
Grease foil with 1-1/2 teaspoons butter; set aside.
In a small bowl, beat cream cheese until creamy. Gradually beat in
the confectioners’ sugar, cocoa, milk and vanilla until smooth. Stir
in nuts. Spread into prepared pan. Chill for 1 hour or until firm.
For peppermint layer, beat cream cheese in a small bowl until creamy.
Gradually beat in the confectioners’ sugar, milk and extract until
smooth. Stir in peppermint candy. Spread evenly over chocolate
layer. Chill for 1 hour or until firm.
Using foil, lift fudge from pan. Gently peel off foil. Cut into squares.
Curried Coconut Cauliflower-Broccoli Soup
Ingredients:
1 tablespoon olive oil
1 or 2 cloves minced garlic (to taste)
3 cups cauliflower florets
1 1/2 cups broccoli florets
1 14oz. can unsweetened coconut milk
1 14 oz. can vegetable or chicken broth
1 tablespoon curry powder
1/4 cup chopped cilantro
1/2 teaspoon sea salt
Pinch of onion powder
Directions:
In large saucepan/soup pot, over low heat, sautee garlic in olive oil until starting to get slightly softer and flavor is released. Add in coconut milk, broth, curry powder, cauliflower, broccoli, cilantro, onion powder and salt, and bring to boil over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until vegetables are tender or to your taste.
8 thoughts on “60 Day Recipe Share”
This is a traditional cheesecake recipe that Dr. Mark and Amanda have altered to fit this diet, the actual ingredients are in ( ).
Ingredients:
Crumb Crust -I used the chocolate peanut butter cookie dough as my crust
5 – 8oz packs of cream cheese, softened
1 and 3/4 xylitol (sugar)
3 tbsp coconut flout (all purpose flour)
Zest of 1 orange
Zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 tsp vanilla
Preheat oven to 500 degrees F
Beat together cream cheese, sugar, flour, and zests.
Add eggs and yolks 1 at a time, then vanilla while beating at a low speed.
Put springform pan in shallow cookie sheet.
Spread crust evenly into springform pan, slightly raised around edges.
Pour filling into crust.
Bake on middle rack for 12 minutes.
Reduce temperature to 200 degrees F for about 1 hour (until cake is mostly firm).
Cool on rack.
Chill for at least 6 hours.
Enjoy!
Broccoli Salad
1 Large head of broccoli, cut into bite sized pieces
1 Large granny smith apple – cut up small
1/2 Red onion – chopped
1/2-3/4 Cup Pecan pieces (or sunflower seeds or both)
1/2 Cup dried cranberries (we had fresh in the salad we brought)
Dressing:
1/2 Cup mayonnaise
1/8 Cup xylitol
1 TBSP vinegar
Mix dressing, then mix all ingredients.
Pumpkin Spice Muffins (Yields 12)
Ingredients
3 eggs, room temp
1 1/4 cup organic pumpkin puree
3 tbsp melted Kerry Gold butter
1 tsp pure vanilla extract
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
2 tbsp powder Stevia
2 cups ground almond flour
1/3 cup arrowroot powder
1/2 tsp sea salt
4 1/2 tsp aluminum-free baking powder
Instructions
Preheat oven to 350 degrees. Grease your muffin pans using coconut oil. In a large bowl, whisk together the eggs, pumpkin puree, coconut oil, and vanilla extract until smooth.
In a medium bowl, mix together all dry ingredients – cinnamon, nutmeg, ginger, cloves, stevia, almond flour, arrowroot powder, sea salt, and baking powder.
Sir the dry ingredients into the wet until completely combined. You don’t want any lumps.
Spoon or pour the batter into each muffin cavity, filling them about 2/3 full. Place in oven and bake for about 20 minutes, or until lightly browned and coked through when you insert a toothpick into the middle. Let cool in the pans about 10 minutes, then move the muffins to a cooling rack.
Store in airtight container in the fridge.
Pumpkin Pie (8 Slices)
1 16oz can Pumpkin Puree
3/4 cup Powder Stevia or 2/3 cup Xylitol (my mom used Xylitol in this recipe)
1/2 tsp sea salt
2 tsp ground cinnamon (may want to increase depending on how much spices you like in your pie)
1 tsp ground ginger (may want to increase depending on how much spices you like in your pie)
1/4 tsp ground cloves (may want to increase depending on how much spices you like in your pie)
4 oz Organic Heavy Cream
8 oz Unsweetened almond milk, original or vanilla flavor
1 Almond Pie Crust (see below for recipe)
Preheat oven to 425 degrees. Combine all the ingredients. Pour into a cooled almond pie crust. Bake 15 minutes at 425. Reduce heat to 350 and bake for an additional 45 minutes. Cool and garnish with whipped cream, flavored with cinnamon and stevia.
Almond Pie Crust (1 Crust)
1 1/2 cups almond meal or almond flour
3 tbsp stevia or xylitol
3 tbsp melted butter
Heat oven to 350 degrees. Melt the butter. Mix the melted butter with the almond flour and stevia. Pat into a glass pie plate or aluminum pie pan with your fingertips. Gently heat in the oven for about 8 minutes. Do not let the crust go brown. Remove from oven and cool.
Buffalo Chicken Tenders
Ingredients:
8-12 Chicken Tenderloins, or a couple of chicken breasts cut into strips
2 Eggs, whisked
1 Cup Almond Flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. seasoned salt
1 tsp. chili powder
1/2 tsp. oregano
1/4 tsp. cracked black pepper
1/4 tsp. cayenne pepper
For the Buffalo Sauce:
4 tbsp Kerrygold Salted Butter
1/4-1/2 Cup Hot Sauce
Preheat the oven to 425 degrees.
Spray a glass casserole dish with coconut oil. I used the spray, but you can also melt some and spread around the bottom of the dish as well.
Mix the almond meal or coconut flour with the seasonings in a ziplock bag and shake lightly. Then pour the mixture into a shallow bowl. Beat the eggs in a separate shallow bowl.
Dry your chicken tenders with a paper towel. Dip each piece into the egg, and then into the meal/flour mixture.
Place the chicken tenders in the glass dish.
Bake for 12 minutes.
While the chicken is baking, combine the hot sauce and butter in a small sauce pan. Heat over low heat until combined.
Once the chicken has baked for 12 minutes, remove from the oven. Use a spoon to drizzle the hot sauce onto the chicken tenders, coating them well until the sauce is gone.
Place the chicken back in the oven and bake for another 5-7 minutes, or until the chicken is no longer pink on the inside.
Serve up and dip in lots of ranch!
(For the ranch dressing check out the recipe in the Maximized Living book)
I need this recipe modified to fit the diet and if it’s possible for white chocolate to be used.
Mint Chocolate Almond Butter Fudge
Ingredients
⅓ cup Coconut Oil
⅔ cup Almond Butter
½ cup Honey
½ cup sifted Cocoa Powder
1½ tsp Peppermint Extract
Instructions
In a bowl add Almond Butter, Coconut Oil and Honey. Stir together until creamy
Add sifted Cocoa Powder and stir in until mixed well
Add peppermint extract and stir in
Spread fudge mixture into pan or Silicone Mold
Place pan/mold into freezer and freeze for 3 hours
Cut into squares and enjoy
This needs to stay frozen or refrigerated, if kept frozen the squares will stay separated, if refrigerated it would be best to separate with parchment paper
Also need this one revised too please.
Peppermint Fudge
Ingredients
1-1/2 teaspoons butter, softened
2 ounces cream cheese, softened
2 cups sifted confectioners’ sugar
3 tablespoons baking cocoa
1 to 2 teaspoons 2% milk
1/2 teaspoon vanilla extract
1/4 cup chopped nuts
PEPPERMINT LAYER:
2 ounces cream cheese, softened
2 cups sifted confectioners’ sugar
1-1/2 to 2-1/2 teaspoons 2% milk
1/2 teaspoon peppermint extract
1/4 cup crushed peppermint candy
Directions
Line the bottom and sides of an 8-in. x 4-in. loaf pan with foil.
Grease foil with 1-1/2 teaspoons butter; set aside.
In a small bowl, beat cream cheese until creamy. Gradually beat in
the confectioners’ sugar, cocoa, milk and vanilla until smooth. Stir
in nuts. Spread into prepared pan. Chill for 1 hour or until firm.
For peppermint layer, beat cream cheese in a small bowl until creamy.
Gradually beat in the confectioners’ sugar, milk and extract until
smooth. Stir in peppermint candy. Spread evenly over chocolate
layer. Chill for 1 hour or until firm.
Using foil, lift fudge from pan. Gently peel off foil. Cut into squares.
Curried Coconut Cauliflower-Broccoli Soup
Ingredients:
1 tablespoon olive oil
1 or 2 cloves minced garlic (to taste)
3 cups cauliflower florets
1 1/2 cups broccoli florets
1 14oz. can unsweetened coconut milk
1 14 oz. can vegetable or chicken broth
1 tablespoon curry powder
1/4 cup chopped cilantro
1/2 teaspoon sea salt
Pinch of onion powder
Directions:
In large saucepan/soup pot, over low heat, sautee garlic in olive oil until starting to get slightly softer and flavor is released. Add in coconut milk, broth, curry powder, cauliflower, broccoli, cilantro, onion powder and salt, and bring to boil over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until vegetables are tender or to your taste.
Serve and enjoy!
Makes enough for 4 servings.
Comments are closed.