Healthy for the Holidays

Recipe Guide
We are happy to present a much requested collection of Healthy, Maximized Living Approved, Holiday Recipes. Celebrate the seasons bounties with your family and friends without the guilt and damage of typical holiday meals. Even the most well-intentioned person can fall prey to the excessive amounts of sugar, damaged fats, processed ingredients and numerous store-bought treats during the holidays. This year, make a change and enjoy real, healthy, homemade foods that are still festive and delicious. Impress your guests or bring one of the dishes to your next holiday party. Most of all, make the most of the season with family, friends, food, faith and fun! Maximized Living, is a network of passionate doctors who provide a complete system of living fueled by the 5 Essentials of Real Health:

MAXIMIZED MIND| Understanding the true principles of health and healing, and creating a mindset of success MAXIMIZED NERVE SUPPLY| Restoring and maintaining proper function of the nervous system through spinal correction MAXIMIZED QUALITY NUTRITION| Nutritional science that sustains well-being, disease prevention and ideal weight MAXIMIZED OXYGEN & LEAN MUSCLE| Cutting edge exercise programs that work to facilitate optimum fitness in minimal time. MINIMIZED TOXINS| Supporting the bodys own ability to permanently remove toxins from the cells

Enjoy these recipes, make them at home and tell us how you like them on our Facebook page! And dont forget, our network extends across the United States, Canada, Puerto Rico and even as far as Harare, Zimbabwe, where we have our first Health Center on the continent of Africa. Visit www.MaximizedLiving.com to see the amazing work we are doing across the globe and to contact a Maximized Living Doctor near you!

Check out the last page for an exclusive special offer!

MLNP Key: Core Plan Approved Advanced Plan Approved Raw

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B r e a k f a s t

Grass Fed Beef Sausage

(makes 16 patties)
Do you love sausage, but hate the detrimental effects that processed pork, nitrites, preservatives and additives have on your health? Here is a recipe for a delicious and healthy alternative! Ingredients 2 pounds grass fed beef 2 tsp sea salt 2 tsp black pepper 1 tsp sage leaves 1 tsp dried thyme 1/2 tsp dried rosemary 1/2 tsp nutmeg 1/4 tsp cayenne pepper 1/2 tsp red pepper flakes 1/4 tsp ground coriander Directions Mix ingredients. Shape into patties and cook on low-med heat until done. These can also be frozen for a quick breakfast later on.

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B r e a k f a s t

Veggie Strata
(serves 4-6)
The cooks definition for a Strata is : a layered comfort food casserole made with eggs, cheese and stale cubed bread (or sometimes hash browns). Since regular cubed bread and/or hash browns are not in the Maximized Living Nutrition Plans, this recipe substitutes Ezekiel bread which is acceptable on the Core Plan. If you leave the bread out all together for the Advanced Plan, the strata will become more of a crustless quiche. The nice thing about this strata is that you can use any combination of vegetables and cheeses you have on hand. Dont be afraid to experiment with flavors. You can even assemble it the night before and cook it the next day. Strata also stores well and can be eaten cold in a lunchbox or on the go. It is a flexible recipe that you can use for breakfast, lunch, or dinner. Just use what you have on hand or what is in season. Ingredients 1 tablespoon coconut or grapeseed oil 1/2 chopped or grated onion 1/4 teaspoon dried thyme (or whatever other spice you like) 2 cloves garlic, chopped or pressed 1 cup (approx.) of any of the following: organic grated zucchini, chopped asparagus, chopped baby bella mushrooms, spinach, artichoke hearts 1/2 cup 3/4 cup (approx) any of the following cheeses: raw cheddar, goat cheese, fontina, parmesan, etc. 1/2 teaspoon sea salt (divided) 8 organic, cage free eggs 1 cup almond milk, raw milk, goat milk 2 tablespoons organic dijon mustard 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley) Black pepper to taste 3 slices Ezekiel (or any sprouted whole wheat bread), crusts removed and cut into cubes (optional) Directions Heat the oil in a large skillet over medium heat. Add onion, thyme, and garlic and cook until soft. Add in the vegetables and 1/4 teaspoon of the salt and cook until cooked but still crisp. Set aside. Whisk together eggs, milk, mustard, parsley, pepper and remaining 1/4 tsp sea salt. Butter a 913 baking dish and place the bread across the bottom. Spread veggie mixture over the bread then sprinkle with 1/2 of the cheese. Pour the egg mixture over the vegetables and top with remaining cheese. Let stand for about 10-15 minutes to let the bread soak up some of the liquid. Bake in a 375 oven for about 30 minutes or until firm in the center and browned on top. Let stand for about 10 minutes before cutting into squares and serving. Find a Maximized Living Doctor Today! | www.MaximizedLiving.com

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Caprese Salad
(serves 2-4)
This salad is a fresh and energizing addition to any holiday menu. Ingredients Fresh garden roma tomatoes 1 bunch fresh basil Fresh, raw mozzerella Balsamic Vinegar Olive Oil Sea Salt Pepper Directions Slice the tomatoes and mozzerella. Stack a tomato slice, a basil leaf, and a mozzerella slice. Drizzle with balsamic vinegar and olive oil and sprinkle with salt and pepper.

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S o u p / S a l a d

Wilted Spinach Salad

with Warm Bacon Dressing (serves 2-4)

This classic restaurant salad is usually made with pork bacon, but we have taken new spin on the dish using turkey bacon. The combination of the crunch of the turkey bacon and the sweet and sour tang of the dressing makes it a perfect adaptation of the original. Ingredients 1 package baby spinach (about 9-10 oz) or that much washed spinach leaves 2 Tablespoons grapeseed oil 4-5 pieces of organic turkey bacon, chopped cup onion, grated or minced 1 clove garlic 2 Tablespoons apple cider vinegar Sea salt and pepper to taste 2 teaspoons xylitol or stevia to taste Chopped hard boiled egg, mushrooms, red bell peppers (optional) Directions Put the spinach (and optional vegetables if desired) in a large bowl. Fry the bacon in the grapeseed oil until crisp. Remove, drain on paper towels and chop. Keep the leftover oil in the pan and cook the onion in the fat for 2-3 minutes, and then add the garlic cook for 15-30 seconds but DO NOT let the garlic brown. Add the vinegar, and scrape up the brown bits in the pan. Add the salt, pepper, and xylitol. Stir to dissolve, and pour the dressing over the spinach. Top with the chopped bacon.

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S o u p / S a l a d

Sweet & Savory Pumpkin Soup

(serves 2-4)
This is a terrific winter soup that has just the right blend of spices to really get your taste buds going. It is sweet and savory and great for a brisk fall day. Ingredients 1 tablespoon butter 1/2 onion, chopped or grated 2 15 oz cans of pumpkin puree 3 cups organic chicken or vegetable broth 1 bay leaf 2 teaspoons xylitol or stevia to taste 2 teaspoons curry powder 1/2 teaspoon nutmeg 1/2 teaspoon white pepper 1/2 teaspoon ground coriander (I like to crush my own) 1/4 cup coconut milk 2 tablespoons walnut oil parsley (optional)

Directions Saute onions in butter in a large saucepan until translucent. Stir in the pumpkin, broth and all of the spices. Simmer for 15-20 minutes uncovered. Remove the bay leaf and transfer to a blender (or use a hand held immersion blender). Add the coconut milk and walnut oil and blend. Pour back into the saucepan and heat. Do not boil.

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S o u p / S a l a d

Italian Meatball Soup

(serves 4-6)
Also called Italian Wedding Soup, this is a great soup for the holidays! Ingredients Meatballs 1 egg cup parmesan cheese 1 small onion 1 teaspoon sea salt teaspoon pepper 1 teaspoon garlic powder 2 pounds ground turkey 2 tablespoons coconut oil Soup 1 quart organic chikcen broth 1 cup spinach, chopped 1 teaspoon onion powder 1 tablespoon chopped parsley 1 teaspoon sea salt teaspoon pepper teaspoon garlic powder

Directions In a bowl, combine all meatball ingredients. Shape into 1 inch balls. Fry in coconut oil until done. Set aside. Mix other ingredients in a saucepan and bring to a boil. When spinach is wilted, add meatballs in to the soup and serve.

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E n t r e e

Grass Fed New York Strip

with Chimichurri Sauce
When you are switching from conventional beef to grassfed beef, there are a couple of cooking secrets you need to know. Since grass-fed beef is much lower in total fat, it can become tough if not cooked properly. Here are the basic tricks: Never over-cook! Grass fed beef is best cooked to medium-rare to medium. Use a tenderizing tool like the Jaccard Tenderizer. This does wonders for tenderizing grass fed steaks. Marinate the beef for at least 30 minutes with olive oil, lemon juice or apple cider vinegar, salt, pepper, and spices. Cook on high only to sear then cook on low-med heat. Never cook on high heat. Never cut or puncture the beef while cooking it lets all of the juices run out.

For the steaks, follow the above steps and cook as desired. Let the steaks sit for about 5 minutes before serving to seal in the juices. Chimichurri Sauce cup fresh italian parsley, finely chopped cup olive oil 3 tablespoons fresh lemon juice 2 tablespoons finely chopped garlic 2 dried crushed red pepper Directions Place all ingredients in a food processor. Pulse until a smooth sauce is achieved. Refrigerate if time permits (can be made one day ahead). Bring to room temperature before using. Spoon chimichurri sauce over the steaks and serve.

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E n t r e e

Holiday Roast Turkey

(serves 6-8)
This is a fail-proof way to cook a turkey. The bird comes out golden on the outside and juicy and moist on the inside. Ingredients 1 organic turkey pound butter teaspoon dried sage teaspoon dried thyme teaspoon dried marjoram leaves teaspoon crushed rosemary Directions Preheat oven to 425F. Rinse the turkey inside and out and then pat dry, stuff (if desired), and truss. Cut a piece of cheesecloth to a length that will cover the turkey and unfold to a single thickness. Melt pound of butter in a small saucepan and add the dried sage, thyme, marjoram and rosemary. Place cheesecloth in the pan and completely saturate. (you can also brush skin with herbed olive oil and baste every 15 minutes. Place turkey in oven and reduce heat to 325F. After 15 minutes, drape butter-soaked cheesecloth over the turkey so that it is completely covered. After an hour, baste the turkey every 15 minutes or so, to keep the cheesecloth moist (you can use leftover butter as well). Remove the cheesecloth for the last 30 minutes of cooking time for crisp skin. Allow the turkey to sit for at least 20 minutes before carving.

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Shaved Spicy Beef Roast

(serves 6-8)
Here is a great recipe for a spicy roast. It is great for entertaining or a great substitution for corned beef (usually contains an excessive amount of nitrites). This roast is great to take along and make terrific leftovers. Ingredients 4 pounds grass fed bottom round, chuck roast, or sirloin roast 4-6 cloves garlic, sliced thin 1 cup filtered water 2 bay leaves 1 tablespoon crushed red pepper or cup any spicy peppers, diced or sliced (jalepeno, ancho, habenero, etc) 1 tablespoon oregano 1 tablespoon freshly ground black pepper 1 tablespoon sea salt Directions Preheat the oven to 250 degrees. Use a knife to make slits to put the garlic slices in throughout the roast. Pour the water into a deep baking dish (make sure the dish is not to large not much bigger than the roast). Add the roast and all of the seasonings. Cover and bake for 2 hours basting every 30 minutes. Remove the beef and let it rest for 15-20 minutes. Using a very sharp knife, cut the beef into very thin slices. Skim the excess grease from the liquid in the pan and place the sliced beef back in the spicy broth. Let sit for 15 minutes to let the meat absorb the juice. Slow cooker option: Combine all ingredients in the slow cooker. Set the slow cooker to low and cook until the beef is fork tender; about 9 hours. Carefully remove the beef from the slow cooker, slice thin, remove excess grease and replace meat into the broth.

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E n t r e e

Easy Coq Au Vin

(serves 4-6)
This is a fancy dish that is a breeze to make. Serve with a green salad and you have a very elegant meal. Ingredients 4 Organic, Free Range Chicken Breasts 1 cup fresh mushrooms, any kind 1 cup carrots 1 cup red wine onion, chopped 1 tablespoon fresh parsley or 1 tsp dried 2 cloves garlic, minced or pressed teaspoon dried marjoram teaspoon dried thyme 1/8 teaspoon black pepper 1 cup organic chicken broth 1 bay leaf 1 cups water 1/8 cup coconut flour Directions Cover the bottom of a large pot or dutch oven with grapeseed or coconut oil. Sautee chicken over medium heat until browned on all sides (about 15 minutes) Add the mushrooms, carrots, wine, onions, parsley, garlic, marjoram, thyme, chicken broth, pepper, bay leaf, and water. Bring to a boil, then reduce the heat, cover and simmer for about 25 minutes or until chicken is cooked through. Add more water if necessary- you want the liquid to almost cover the ingredients. Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter discarding the bay leaf. Cover to keep warm. In a small bowl, combine 1 cup of the liquid from the pot with 1/8 cup of coconut flour. Stir to mix, then cook until bubbly. Pour broth over chicken and vegetables to serve or merely put everything back into the pot.

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S i d e s

Chili-Zucchini Mash
(serves 4)
This is a great side dish that is not your run of the mill vegetable. The flavors mix perfectly for a great accompaniment to any meal. Ingredients 1 tablespoon grapeseed or coconut oil 2-3 organic zucchini, halved lenghtwise then sliced onion, grated or finely chopped 1 4 ounce can diced green chiles, drained teaspoon sea salt 1/8 tsp fresh ground pepper dash cumin cup organic (preferably raw) cheddar cheese Directions Heat oil in a large skillet then add zucchini and onion. Cook until soft and slightly browned (about 10 Min). Stir in chiles, salt, pepper, and cumin. Mash everything with a potato masher until chunky then stir in cheese. Recipe adapted from Eating Well, Aug 2011

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Broccoli Bagna Cauda

(serves 4)
This is a terrific sauce that can be used as a dip for cut vegetables or for a great drizzle over steamed broccoli. Dont let the anchovies scare you away when they are prepared this way, they melt right into the oil leaving a salty flavorful topping. Ingredients 1/3 cup extra virgin olive oil 2 tablespoons butter 6 anchovy fillets 6 sardines (skinless works best) or 12 anchovy fillets (no sardines) 3 cloves garlic (pressed or chopped) Broccoli or assorted vegetables Directions Put all ingredients except vegetables in to a blender and blend for a few seconds. transfer to a saucepan and heat on low for about 15 minutes. Do not heat olive oil too high. Season with sea salt and pepper. Serve with an assortment of vegetables, or drizzle over steamed broccoli. You can even put this in a fondue pot or crockpot for entertaining.

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Steamed Asparagus

with Hollandaise Sauce (Serves 2-4) Lightly steam asparagus and drizzle with hollandaise sauce. This recipe is for made-by-hand hollandaise. Many people will make this sauce in a blender but there is something to be said for making it the old fashioned way. It is where you get to put the extra love, care and attention to a dish. Give it a try. Hand Made Hollandaise 1 cup butter 3 organic egg yolks 1 tablespoon cold water 1 tablespoon lemon juice Pinch of sea salt Additional 2 tablespoons of butter Directions Cut the butter into pieces and melt in a saucepan over moderate heat and set aside. Beat the egg yolks in a saucepan with a wire whisk for about a minute until the yolks are thick and sticky. Add the water, lemon juice, and salt. Beat until incorporated. Add the additional 1 tablespoon cold butter but do not mix it in. Heat the saucepan over VERY LOW heat stirring the egg yolks with a wire whisk until they thicken into a cream. (If they are heating too quickly or becoming lumpy, quickly immerse the bottom of the saucepan in cold water and continue stirring). When yolks are thick, remove them from the heat and stir in another 1 tablespoon of cold butter which will stop the yolks from continuing to cook. While stirring the yolks with the whisk, slowly pour in the melted butter by teaspoons until the sauce begins to thicken into a very heavy cream. Season to taste with additional salt, pepper, and lemon juice.

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S i d e s

Grainless Vegetable Nut Stuffing

(serves 4)
This is a great stuffing option for your Holiday feast. It contains no grains so is perfectly acceptable on the advanced plan. It can be made with or without meat and the flavors and the crunch of the nuts make it a great addition to the table. Ingredients large sweet (vidalia) onion, coarsely chopped 1 large bulb fennel (white part only) cut in half, then cut lengthwise into 1/4 inch-wide strips 4-5 stalks celery (including leaves), chopped cup extra virgin olive oil 1 cup organic chicken broth teaspoon rubbed sage teaspoon oregano 1 cup chopped walnuts (matter of preference) cup raw sunflower seeds (soaked if possible) 8 ounces mushrooms, chopped sea salt and ground pepper to taste 2 tablespoons chopped fresh parsley 1 lb ground turkey, turkey sausage, or chicken sausage, crumbled and cooked on the stovetop (optional) Directions Heat oil in a deep saute pan. Add onions, fennel and celery. Heat on medium for several minutes until vegetables are lightly browned. Add chicken stock, bring to a boil, reduce heat to low and cover pan. Simmer ingredients for 20 minutes. Add sage, oregano and salt and pepper to taste. Add walnuts and sunflower seeds, cover and continue to cook mixture, stirring occasionally, for 5 minutes. Add mushrooms and meat (if desired), cover and cook on medium for an additional 10-12 minutes, stirring occasionally. If there is excess liquid, cook uncovered to reduce. If the mixture is too dry, add more chicken stock, a little bit at a time. Check seasonings and add additional salt and pepper if needed. Sprinkle with chopped parsley.

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S i d e s

Roasted Vegetables
(serves 2-4)
This is a no-fuss winter dish. It is versatile and can be seasoned many different ways. Ingredients 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard cup extra-virgin olive oil 3 garlic cloves, pressed 2 teaspoons finely chopped fresh thyme (or tsp dried thyme) 1 teaspoon finely chopped fresh basil (or tsp dried basil) 2 large red onions, thinly sliced 3 bell peppers (any color), sliced 1 1-pound eggplant, quartered lengthwise, cut into slices 2 organic yellow squash cut into rounds 2 organic zucchini cut into rounds 15-20 brussels sprouts (cut larger ones in half) Coarse kosher salt Optional (Core Plan Additions) organic potatoes orgainic sweet potatoes organic carrots Directions Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil and season to taste with salt and pepper. Preheat oven to 450F. Toss vegetables with the dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.

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D e s s e r t

Apple Strawberry Cobbler

(serves 2-4)
Rather than the sugar-laden, white flour pies and desserts, here is a sugar and grain free alternative. It is kid approved and great to take to a holiday party. Ingredients 2 granny smith apples, chopped handful frozen strawberries (approximately 8 ) teaspoon cinnamon 1 tablespoon xylitol (or more to taste) 1 1 cups Almond Power Bar Crumbles (Recipe in the Maximized Living Nutrition Plans book) 8 pats butter Directions Put chopped apples and strawberries in a pie dish, sprinkle with cinnamon and xylitol and mix. Top with crumbles and pats of butter. Bake in a 350 degree oven for about 30 minutes or until apples are tender and cobbler is bubbly. Almond Power Bars (for crumbles) 2 cups raw almonds cup flaxseed meal cup unsweetened shredded coconut 2 scoops flavored whey protein powder cup raw almond butter teaspoon kosher salt cup coconut oil 8 drops liquid stevia or teaspoon stevia powder, to taste 1 tablespoon pure vanilla extract (no sugar-check the label) Place almonds, flax meal, shredded coconut, whey powder, almond butter and salt in a food processor. Pulse briefly, about 10 seconds. In a small sauce pan, melt coconut oil over very low heat. Remove coconut oil from stove; stir stevia and vanilla into oil. Add coconut oil mixture to food preocessor and pulese until ingredients form a corase paste. press mixture into an 8X8 glass baking dish. Chill in refrigerator for 1 hour, until mixture hardens. Crumble over cobbler.

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D e s s e r t

Pumpkin Pie
(8 slices)
Enjoy this holiday classic without all the sugar! Ingredients 1 (15oz) can pumpkin puree (no sugar-check the label) cup stevia (spoonable) or 2/3 cup xylitol teaspoon sea salt 1 teaspoon cinnamon teaspoon ground ginger teaspoon ground cloves 4 ounces organic cream 8 ounces unsweetened almond milk, original or vanilla flavor 1 Almond Pie Crust (see recipe below) Directions Preheat oven to 425F. Combine all the ingredients. Pour into a cooled almond pie crust. Bake 15 minutes at 425F. Reduce heat to 350F and bake for an additional 45 minutes. Cool and garnish with whipped (organic) cream, flavored with cinnamon and stevia. Almond Pie Crust 1 cups almond meal or almond flour 3 tablespoons stevia or xylitol 3 tablespoons melted butter Heat oven to 350F. Melt the butter. Mix the melted butter with the almond meal and stevia. Pat into a glass pie plate with your fingertips. Gently heat in the oven for about 8 minutes. Do not let the crust go brown. Remove from oven and cool.

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Dark Chocolate Trifle

(serves 4)
This recipe is an amazingly decadent, sweet-tooth satisfying dessert with a beautiful presentation. It has the added benefit of healthy ingredients like cocoa, coconut oil, and almonds. Dark Chocolate Cake 1 cup almond flour 1 tsp stevia (pure steviosides) 1/3 cup cocoa tsp sea salt 1 tsp baking soda 1 tablespoon apple cider vinegar 1 tsp vanilla scant 1/3 cup coconut oil (melted) scant cup coconut water Mix all ingredients and put into a 8square or 8 round baking pan. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean. Let cool. Vanilla Cream 1 cup almond flour tsp stevia (pure steviosides) 6 tablespoons coconut milk 1 tsp vanilla Mix everything in a bowl (a hand mixer works best) To assemble the trifle: Cut cake into small squares, add dolops of vanilla cream and sliced strawberries. Best presentation in a glass. Note: stevia amounts may need to be adjusted if using spoonable or liquid stevia. The amounts shown are using pure stevia extract.

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D e s s e r t

Creamy Italian Tortoni

(serves 2-4)
Tortoni is an Italian dessert typically made with heavy cream, sugar, toasted almonds, and toasted coconut. Weve updated this into a Maximized Living Advanced Plan approved dessert and the results are fabulous! This is such a delicious dessert that you wont believe that it is good for you! Ingredients cup fine grated unsweetented coconut 1 tablespoon xylitol 4 tablespoons ground almonds (or store bought almond meal) 1 tablespoon butter, melted 1 egg, seperated 1/3 cup xylitol 2 teaspoons organic vanilla extract 1/3 cup organic heavy cream 2/3 cup coconut milk dash salt Directions Preheat oven to 350F. Spread the coconut in a pan and toast for 5 minutes Combine toasted coconut, ground almonds, xylitol, and melted butter and set aside. You will need 3 bowls: 1st bowl: whip the heavy cream, add the coconut milk and whip again (it may deflate a little bit)

2nd bowl: beat egg yolk and add xylitol and vanila. Add the whipped cream/coconut milk mixture. 3rd bowl: beat egg white with a dash of salt until stiff peaks form. Fold in the cream mixture and 3/4 cup of the coconut/almond mixture.

Spoon into paper (no bleach or dyes) muffin liners. Sprinkle with the rest of the coconut/almond mixture and freeze until set. These desserts will melt quickly once out of the freezer so eat them quickly! That shouldnt be a problem. Find a Maximized Living Doctor Today! | www.MaximizedLiving.com

D e s s e r t

Decadent Chocolate Cake

(makes one 9 inch cake)
This cake rivals the flourless chocolate cakes you will find at restaurants but without all of the sugar, margarine, and other undesirable ingredients. This is a beautiful cake and has a taste that will have people wanting the recipe. Ingredients 1 (15oz) ounce can of unseasoned black beans 5 large organic eggs 1 tablespoon pure vanilla extract teaspoon sea salt 6 tablespoons unsalted organic butter OR extra virgin coconut oil cup xyliol plus teaspoon liquid pure stevia extract 6 tablespoons unsweetened cocoa powder 1 teaspoon aluminum-free baking powder teaspoon baking soda 1 tablespoon filtered water Directions Preheat oven to 350 degrees. grease a 9 cake pan with coconut oil or a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan (put a couple drops of oil so that is doesnt curl, then grease the top of the parchment lightly. Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. Make sure there are no chunks. Mix together cocoa powder, baking soda, and baking powder in a small bowl. In a larger bowl, beat butter with xylitol until light and fluffy. Add the remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water and beat the batter on high for one minute or until smooth. Scrape batter into pan and smooth the top. Bake for 350 degrees for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover with an overturned bowl. (Frost immediately before serving) see next page for frosting and whipped cream directions

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Super Chocolate Frosting cup (1 stick) unsalted organic butter cup xylitol, pulverized into powder 5-6 tablespoons unsweetened cocoa powder 2 tablespoons coconut milk 1 teaspoon pure vanilla extract Pinch of sea salt Pure stevia extract, to taste 1 fresh organic egg yolk for glossy finish (optional) Cream the butter in a small bowl until fluffy. Powder xylitol in a coffee grinder or for a minute or two, until extremely fine in texture (will look like powdered sugar). Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (do this slowly so that it doesnt explode), vanilla, and sea salt. Beat in the coconut milk and egg yolk. Add stevia, and keep tasting and adjust sweetness to your liking. *Cake and frosting recipe modified from Lauren at Healthy Indulgences Coconut Milk Whipped Cream 1 can coconut milk, stored in refrigerator overnight cup xylito Open the can and drain all of the coconut water. You only want to use the cream that has separated. Put into a bowl with the xylitol and beat until creamy. It will not be the exact consistency of whipped cream but it tastes great! If you want a more traditional whipped cream- try an organic heavy cream with 1/4 cup xylitol.

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D e s s e r t s

Strawberry Gelato
(serves 2-4)
This is perhaps the easiest, quickest, healthiest dessert ever made. Just 3 ingredients and 3 minutes. Make this during your party and watch heads turn. Ingredients 1 (10oz) bag of frozen strawberries (about 2 cups) 1 ripe avocado, pit and peel removed Stevia to taste Directions Put the strawberries and avocado in a heavy duty blender (preferably with a plunger). Make sure you blend it well then add stevia to taste. It wont take much because the strawberries are sweet on their own.

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D r i n k s

Coconut Milk Hot Cocoa

(1 serving)
This is a healthy alternative to a holiday favorite. Storebought hot chocolate packets contain massive amounts of sugar and even hydrogenated oils (an unexpected, undesirable ingredient). You can serve this with whipped cream made of organic heavy cream with a little bit of stevia.Sprinkle with cocoa nibs if desired. Ingredients 1/3 cup full fat coconut milk (unsweetened) 2/3 cup boiling water 1 Tbsp. unsweetened cocoa powder 1 tsp. vanilla 15 drops liquid stevia Optional 1-2 drops peppermint oil, whipped cream, or cocoa nibs Note: for a creamier hot chocolate, you can use 1/3 coconut milk and 1/3 boiling water.

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Super Easy Egg Nog

(1 serving)
This is an individual serving size of eggnog. It is quick and easy, healthy and a great treat especially during the holidays. Ingredients 1 whole egg teaspoon organic vanilla - teaspoon stevia or xylitol, or to taste 1 cup coconut milk Nutmeg to taste 1 pinch sea salt Directions Beat the egg with the sweetener of your choice along with salt. Pour into a glass. Add vanilla and milk and stir to mix. Sprinkle a little ground nutmeg on top.

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Spiced Cider
(serves 4-6)
Beware of the unbelievable smell this will leave in your kitchen. Keep it warm in a crockpot for parties. Ingredients 5 cups organic apple cider 1 cinnamon stick 2 whole clove 1 (1/2-inch-thick) orange slice with peel 1 (1/2-inch-thick) lemon slice with peel 1/4 teaspoon ground nutmeg Cinnamon sticks and/or thinly sliced apples for garnish (optional) Directions Combine cider, cinnamon stick, clove, orange slice, lemon slice, and nutmeg in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Strain cider mixture through a sieve into a bowl and discard solids. Garnish each serving with 1 cinnamon stick and a thin slice of apple, if desired.

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