Finally Recipes!


So sorry for the delay, but here are some of the featured recipes from last months cooking class (also I apologize for the lack of picutres, I didn’t think about it until after class was over).

Cake Pops

What’s in It:

Chocolate cake

  • 4 tbsp coconut flour
  • 4 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 4 eggs
  • 2 tbsp macadamia nut oil
  • 1/2 cup agave
  • 2 cups 100% chocolate melted
  • 1/2 cup crushed almonds

How to make it: For the chocolate batter blend flour, cocoa powder, and baking soda. In another bowl mix eggs, oil, and agave. Combine the wet and dry ingredients. Bake at 350 in a greased pan for 20 minutes or so or until a toothpick comes out smoothly. Cool cake completely.Once cooled, crumble cake into a big bowl, making sure there are no large pieces. Massage cake mixture with hands. Mold into balls or place in a mold. Transfer to a parchment lined plate. Place plate in the freezer for 1-2 hours until very solid. Remove one ball at a time from freezer. Dip about ½ inch of the tip of a lollipop stick into melted chocolate. Insert the lollipop stick straight into the bottom of the heart, pushing about ⅓ of an inch deep. Holding stick with ball attached, dip entirely into melted chocolate, until covered Make sure chocolate coating meets at base of lollipop stick; this helps secure balls to the stick. Twirl any excess chocolate coating off the cake pop so it is evenly coated. Sprinkle with crushed nuts. Place the stick into a Styrofoam block. Make the remaining balls and allow to set completely.

Numbers: Fats: 8 g          Carbs: 6 g            Protein: 3 g (12 pops)

Hash Browns

What’s in It:

  • 1 head grated cauliflower
  • 8 slices bacon, chopped
  • 3/4 cup, chopped onion
  • 2 tbsp ghee
  • Hawaiian Sea Salt to taste

How to make it: Cook bacon and onion in skillet until they begin to brown. Add the cauliflower. Cook and stir until it is browned all over (add ghee during this time). Season to taste .

Numbers: Fats: 9 g          Carbs: 4 g            Protein: 4 g

Balsamic Veggies

What’s in It:

  • 2 tsp coconut ghee
  • 2 tbsp Balsamic vinegar
  • 2 cup broccoli
  • 1 cup mushrooms
  • Hawaiian Sea Salt

How to make it: Heat coconut ghee in a skillet over medium heat. Chop broccoli and slice mushrooms (or buy prepackaged sliced mushrooms). Add the vegetables. Drizzle the balsamic over the top and season with salt. Cook until broccoli is slightly tender and serve with your protein of choice (I became fond of this in Colorado after I found a lovely aged Balsamic at the market and really enjoyed eating it with some grass-fed liver cooked in butter) so chicken, beef, turkey, fish, the list goes on, but feel free to choose any vegetables that satisfy your palette.  

Numbers: Fats: 9 g          Carbs: 8 g            Protein: 3 g

Mac N’ Cheese

What’s in It:

  • 3 cup cauliflower rice (yellow and white blend)
  • 6 slices crumbled bacon
  • 4 oz cream cheese, softened
  • Shredded cheddar cheese to sprinkle

How to make it: Preheat oven to 350. Make sure the cauliflower is grated. Mix cream cheese with rice and peppers. Dish into a greased baking dish. Sprinkle with cheddar cheese. Bake until the cheese is melted. Remove and dish out! Serving for 1 cup serving.

Numbers: Fats: 13 g                 Carbs: 5 g            Protein: 10 g

Meatloaf Bites

What’s in It:

  • 1 lb ground meat
  • ½ of a red pepper finely diced
  • ½ onion finely diced
  • ½ shredded carrot
  • 1 egg
  • ½ can of tomato paste
  • 1 tsp garlic powder
  • Hawaiian Sea Salt
  • Sauce:
  • ½ can tomato paste
  • ½ tsp garlic powder
  • 1/4 finely diced green pepper



How to make it:  Preheat oven to 350 degrees Sauce: This part is easy. Add water to tomato paste until you get a nice consistency and mix all ingredients together. A nice consistency would be one similar to ketchup. Loafs: Mix all ingredients together in a big mixing bowl. Mold  mixture into individual balls (1 approximately 1 oz each) and spear with skewer. Put in the oven and bake for 20 minutes. Meanwhile make the sauce and place in a serving dish.  Remove the meatloaf and once cooled for a bit, serve by dipping into the sauce and enjoy!

 Numbers: Fats: 7 g            Carbs: 5 g          Protein: 3 g

Sweet Asparagus

 What’s in It:

  • Asparagus
  • 2 tbsp macadamia nut oil
  • Cinnamon
  • Agave (to drizzle)

How to make it: Preheat oven to 400. Cut the bottoms off of the asparagus and then cut in half again. Arrange on a baking sheet. Drizzle oil and cinnamon over the top. Toss, before placing in the oven. Bake for 40 minutes or so or until golden brown. Remove and plate, drizzle a little agave over the top for decoration and a little added sweetness.

Numbers: Fats: 10 g         Carbs: 6 g            Protein: NA

Not-so Awful Offal

What’s in It:

  • 3-4 oz grass-fed beef liver
  • 2 tsp coconut ghee
  • 1/2 diced red onion

How to make it: Heat coconut ghee in a sauté pan over medium heat. Dice onion. Add the liver and onion to the pan. Cook until liver is cooked through and until onions are tender. Plate and enjoy!

Numbers: Fats: 13 g         Carbs: 5 g            Protein: 23 g

Jicama Straws  

What’s in It:

  • 2 cup sliced jicama
  • Cinnamon
  • 2 tbsp coconut oil
  • 1 tbsp Splenda

How to make it: Slice jicama into fries. Heat coconut oil on medium/high heat. Place jicama in skillet and season with the cinnamon and Splenda. Toss until slightly browned. Let cool. Dip in a little ProDessert pudding/whipped cream mixture.

Numbers: Fats: 9g          Carbs: 5 g            Protein: 1 g

Mint Chocolate Chip Ice Cream 

What’s in It:

  • 1 can coconut milk
  • 2 eggs
  • 1/3 cup agave
  • 1 tbsp vanilla
  • 1/8 tsp celtic sea salt
  • 1/3 cup cacao nibs
  • 1 tsp mint extract
  • Fresh mint leaves

How to make it: Blend all ingredients except the nibs in a blender. Dish into a glass bowl and fold in the nibs. Level out the mixture and either place in an ice cream maker or place in the freezer overnight or for several hours.

Numbers: Fats: 6 g         Carbs: 11 g            Protein: 3 g

























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