Author Archives: cnp4you@gmail.com

cnp4you@gmail.com

About cnp4you@gmail.com

Tracy is a Registered and Licensed Dietitian in the South Florida area. She is the lead consultant and President of tmihealth. Tracy works with clients in her Wellington office and nation-wide via phone and skype consultation options with programs specializing in Nutrition and Detoxification. You can also find her on Facebook and Google+

Sundried Tomato Cheeseball

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INGREDIENTS:
8 oz organic full fat cream cheese, softened
1 cup (4 oz) shredded organic cheddar cheese (raw, full fat)
1/3 cup organic Dijon mustard
1 tsp dried basil leaves
1 clove garlic, crushed
½ tsp onion powder
¼ cup sundried tomatoes, finely chopped
Sea salt to taste
1/3 cup raw walnuts, toasted and chopped

DIRECTIONS:
In large bowl, with electric mixer at medium speed, mix cheeses, mustard, basil, garlic, and onion powder until blended but not smooth. Stir in sundried tomatoes, and sea salt if desired. Shape cheese mixture into a 5″ ball; wrap and chill for 1 hour. Roll cheese ball in chopped nuts, wrap and chill until serving time.

 

Avocado Feta Salsa

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INGREDIENTS:
1 large or 2 small avocados mildly ripe chopped
2 Roma tomatoes chopped
¾ cup finely chopped purple onion
1 clove garlic
1 Tbsp fresh parsley
½ tsp fresh oregano
1 Tbsp olive oil
½ Tbsp Red Wine Vinegar
½ package of 4 oz organic feta cheese
Sea salt to taste

DIRECTIONS:
Mix together all ingredients, except the cheese and avocado. Add at very last minute before serving.
Can serve with fresh veggies or grain-less crackers.
Can be used as topping on fresh baked, broiled, or sautéd fish or as salad topping.

**best to double

Recipe courtesy of Wendy McCullum

 

Baked Artichoke Spread

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INGREDIENTS:
1 can (14 oz) Organic Artichoke Hearts, drained and chopped
1 cup Grated Raw Parmesan Cheese
¾ cup Vegannaise (made with Grapeseed Oil)
Sea salt and pepper to taste

DIRECTIONS:
Preheat oven to 350 degrees.
Mix all ingredients together. Spoon into pie plate or 2 cup casserole dish. Bake at 350 degrees for approximately 20 minutes or until lightly browned on top. Let cool for 5-10 minutes. Serve as a spread or dip for fresh veggies or grain-less crackers.

(Can also bee added to the top of baked chicken for an entrée dish)

 

Key Lime Cheesecake

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INGREDIENTS:
1-½ Cups almond meal or almond flour
3 Tablespoons butter, melted
2-3 Tablespoons xylitol (per taste preference)
Cheesecake Ingredients:
3 (8-ounce) packages organic cream cheese, softened
¾ to 1 Cup Xylitol (per taste preference)
1 Teaspoon pure vanilla extract
1/3 to ½ Cup key lime juice (about 5 regular limes or 12 to 15 key limes)
3 organic eggs, free range
DIRECTIONS:
(Preheat the oven to 350 degrees F)

Crust:
Melt the butter, and mix in with the almond flour and xylitol. Stir to mix well, coating crumbs with butter. Begin to Pat/Press the crumbs mixture onto the bottom of an 8-inch springform pan. Bake crust 5 minutes, do not burn, and then set aside until ready to fill.

Cheesecake filling:
Combine cream cheese, xylitol, and vanilla with an electric mixer until smooth. Add lime juice and eggs and continue to beat until smooth and creamy. Pour the filling into the pan on top of pre-baked crust. Bake for 25 to 35 minutes. Top of cheesecake will be lightly browned when done. Remove from the oven and allow it to cool. Cool cheesecake to room temperature (about 1-2 hrs). Refrigerate room temperature cheesecake until well chilled, a few hours, overnight is best.

Serve with whipped cream topped with finely grated lime zest Whipped Cream: Mix Organic Heavy Whipping Cream or raw cream with Stevia, mix on med-high speed in bowl with electric hand mixer until desired stiffness

 

Almond Cake

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INGREDIENTS:
¾ cup Organic/Raw Butter, Unsalted
1 cup Xylitol
1 ½ cups Almond Meal/Flour
½ cup Organic Coconut Flour
2 tsp Baking Powder
¼ tsp Sea Salt
4 organic eggs (free-range)
½ cup raw Milk
1 tsp pure vanilla extract

DIRECTIONS:
Cream together butter and sugar with electric hand mixer until smooth.
Add in eggs, one at a time, and beat until fully blended in.
Add milk and vanilla and mix until combined.
In a separate bowl, combine flours, salt and baking powder.
Beat the dry ingredients into the wet ingredients and beat until creamy.
Spread into a greased (with grapeseed oil spray) 9″ x 13″ cake pan and bake at 350& degrees for 30 minutes, or until toothpick comes out clean.

Serve with fresh berries or homemade whipped cream as topping.

(Modified from Bob’s Red Mill recipe)