The Plan –

Your Community

Recipe Book

May 2018

Lyn-Genet Recitas

May 2018 Recipe eBook for TPYC members pg. 2

Contents

APPETIZERS/SIDES 3

EGGS WITH ZUCCHINI NOODLES AND AVOCADO 3

FRAGRANT BREAD MACHINE OREGANO AND ROMANO CHEESE BREAD 4

GINGER CHIVE SCALLION BALSAMIC 5

GRILLED CAESAR SALAD 6

HOISIN SAUCE 7

HOMEMADE MASCARPONE CHEESE 8

PALEO NUTRITIOUS SEAWEED SALAD 9

SAGE HONEY 10

STUFFED FIGS WITH GOAT CHEESE, NUTS, SAGE AND HONEY 11

THAI BUTTERNUT SQUASH STEW WITH CRUNCHY CHICKPEAS 12

WARM THAI VEGAN SALAD 13

DINNERS 14

BLACK PEPPER CHICKEN THIGHS WITH MANGO, RUM AND CASHEWS 14

BROILED HALIBUT WITH GARLIC AND COCO MILK 15

CARROT PIZZA WITH FONTINA AND RED ONION 16

GRILLED WHOLE FISH 17

SAFFRON CHICKEN AND PLUMS 18

DESSERTS 19

ALMOND-LEMON MACAROONS (ALMENDRADOS) 19

BAKED ORANGE HARD WHEAT & OLIVE OIL DONUTS 20

CHOCOLATE HAZELNUT FUDGE (PALEO, VEGAN) 21

EARL GREY INFUSED BLENDER CHOCOLATE MOUSSE 22

LEMON-GINGER TART 23

COCKTAILS/DRINKS 24

GRILLED WATERMELON WITH TEQUILA 24

WATERMELON CRAN SLUSHY 25

May 2018 Recipe eBook for TPYC members pg. 3

Appetizers/Sides

Eggs with Zucchini Noodles and Avocado

What a pretty picture and this would make a perfect Mother's Day breakfast. You could

keep it simple and have 1 egg and boost the protein with this by adding sunflower tahini or

cheese. Adding in some fresh berries for antioxidants would make this a perfect meal!

It's also our once a year sale on consultation and one on one coaching- you can get 20% off

and offer is valid until May 15th. Just say Mother's Day!

• 2 tbsp evoo plus more for sheet pan

• 4 eggs

• 3 zucchinis medium spiralized

• salt and pepper to taste

• avocado

• basil leaves or herbs of choice

1. Preheat the oven to 350°F. Lightly grease a baking sheet with evoo

2. In a large bowl, toss the zucchini noodles and olive oil to combine. Season with salt and

pepper. Divide into 4 even portions, transfer to the baking sheet and shape each into a nest.

3. Gently crack an egg into the center of each nest. Bake until the eggs are set, 9 to 11 minutes.

Season with salt and pepper; garnish with basil. Serve alongside the avocado slices.

May 2018 Recipe eBook for TPYC members pg. 4

Fragrant Bread Machine Oregano and Romano Cheese Bread

My oregano is already going crazy in my garden! Oregano is one of my favorite herbs, not

only does it grow like a weed so I look like some magical gardener, it has such incredible

health benefits from boosting your immune system, strongly antifungal, anti-inflammatory

to fighting yeast.

This recipe is for a bread maker (I am so in love with mine), but you could easily translate

this recipe to not use one.

• 3 cups bread flour

• 1 cup water

• 1/2 cup freshly grated cheese (Romano or Parmesan)

• 3 tablespoons sugar

• 1 tablespoon dried leaf oregano

• 1 1/2 tablespoons olive oil

• 1 teaspoon salt

• 2 teaspoons active dry yeast

1. Prepare the bread in the bread machine using the dough cycle. Remove the dough from the

machine and shape into a round loaf. Place the loaf on a parchment paper-lined baking sheet

and cover with a damp kitchen towel.

2. Let it rise until doubled, about 40 to 50 minutes.

3. Bake in a preheated 400 F oven for 25 to 30 minutes, or until golden brown

May 2018 Recipe eBook for TPYC members pg. 5

Ginger Chive Scallion Balsamic

So happy to see so many people wanted this recipe! The original called for sherry vinegar

but I find it higher reactive, so I used a mic of rice vinegar, balsamic and a dash of agave to

mimic the sweetness of sherry vinegar. I had it last night with a rice stir fry with peanut

sate sauce and zucchini noodles. SO. YUMMY.

• 2 cups chopped scallions

• 1/2 cup chive flowers

• 1/2 cup ginger (yeah, I'm a ginger fan) • 1/2 cup avo oi; • 1/4 cup rice vinegar • 1/4 cup balsamic • 2 tbsp agave • dash sea salt

May 2018 Recipe eBook for TPYC members pg. 6

Grilled Caesar Salad

Happy Memorial Day Weekend! How about a grilled Caesar salad?

Absolutely delish and grilling makes romaine hearts easier to digest. Fast, easy, delicious,

just what summer dinners should be. Add your protein of choice and enjoy that summer

breeze.

Dressing

• 1 1/2 tablespoons extra-virgin olive oil

• 1 tablespoon coconut cream (from can)

• Juice of 1 large lemon

• 2 cloves pressed garlic

• 1/3 cup fresh grated Parmesan or grated

goat gouda

• sea salt and pepper to taste

Romaine

• 1 large (or 2 small to medium) romaine

heart

• evo for grilling

• optional- baguette for grilling

1. For dressing, whisk together everything. Add salt and pepper to taste.

2. Heat barbecue to medium to medium-high heat.

3. Cut romaine heart(s) in half lengthwise. Brush the cut sides with olive oil, then sprinkle with

salt and pepper.

4. Serve romaine hearts whole with dressing - optional baguette on the side or diced into

croutons.

Just want a nice Caesar Dressing recipe? Here you go, this one's from the Plan Cookbook

Plan Caesar

• 2 garlic cloves, chopped

• ¼ cup evo

• 4 oz goat cheese

• 2 tbsp lemon juice

• 2tsp fresh black pepper

• 2 tbsp fresh dill or basil, optional

1. Soak garlic cloves in evo overnight.

2. Add all ingredients to food processor with an S blade and blend until smooth. Add water as

needed for lighter dressing.

May 2018 Recipe eBook for TPYC members pg. 7

Hoisin Sauce

I omitted the corn starch from this recipe because it's the devil Seriously. But you could try

some arrowroot. Molasses is an INCREDIBLE source of iron so if you suffer from anemia

definitely try to include it more! I added in an extra tbsp of peanut butter to replace the

cornstarch for a thicker consistency

• 1/4 c molasses

• 2 Tbsp + 1/2 tsp coconut aminos

• 3 Tbsp creamy peanut butter

• 2 tbsp rice vinegar

• 1/2 tsp garlic powder

• 1/2 tsp sriracha

1. In a small saucepan, combine all ingredients.

2. Heat over medium heat until the molasses and peanut butter have dissolved.

3. In a small bowl, mix the cornstarch with 1 1/2 tsp cold water.

4. Increase the heat under the saucepan to medium-high Simmer until the mixture begins to

thicken, 1-2 min.

5. Remove the sauce from the burner to cool. (The sauce will continue to thicken as it cools.)

6. The sauce can be used immediately to marinade meat, as a dip, or sauce for a stir fry.

7. Store extra sauce in the refrigerator for 1-2 weeks.

May 2018 Recipe eBook for TPYC members pg. 8

Homemade Mascarpone Cheese

I'm in heaven, I ADORE mascarpone. And you know heavy cream s so low reactive. Please

let me know if anyone tries this with coconut cream!

Makes about 2 cups

• 2 cups heavy cream

• 1 tablespoon lemon juice

1. In a saucepan over low heat, slowly bring the heavy cream to a low simmer.

2. The temperature should climax at 180° F, and the goal is to try to keep it around there. Let

the cream simmer at 180° F for about 3 minutes, then add in the lemon juice and simmer for

another 3 minutes.

3. Remove the pan from heat, and let the mixture cool to room temperature. I find it's best to

step away for just half an hour. Perhaps you should take this time to dream about how you'll

enjoy the finished product.

4. Fill a small strainer with several layers of cheesecloth (I use 3 layers) and put a small bowl

under the strainer. Pour the cooled mascarpone mixture into the cheesecloth and stick the

entire bowl with the cheese and cheesecloth in the fridge overnight to strain out the whey.

5. My cheese usually releases only a few tablespoons of whey, but the mascarpone still comes

out thick and creamy in the morning. Who could have imagined that a delicacy like this

could be so easy to make!

May 2018 Recipe eBook for TPYC members pg. 9

Paleo Nutritious Seaweed Salad

seaweed is rich in so many nutrients but especially iodine which is essential for thyroid function. This could be a great option for a vegan lunch with our cream of broccoli soup! I switched the sunflower butter to almond butter as raw almond butter is easier to find.

Almond butter dipping sauce:

• 1/4 Cup raw almond butter

• 1 Tablespoon coconut aminos

• 1 Tablespoon freshly squeezed lime juice

• 1 teaspoon sesame oil (optional)

• 1 teaspoon maple syrup

• 1/8 tsp cayenne

• Hot water to thin

Carrot “rice” & Nori Rolls:

• 4 medium carrots, peeled, roughly

chopped

• 1 teaspoon lemon juice

• To make the vegetable nori rolls:

• 3 to 4 Nori sheets

• ½ a large avocado, thinly sliced (optional)

• 1 cup baby romaine leaves

1. Whisk all the almond butter sauce ingredients together adding enough hot water to thin to make a loose

but not watery sauce for dipping.

2. Pulse the carrots in the bowl of a food processor until very finely chopped (about the size of rice).

3. Remove the chopped carrots and place in the middle of a clean kitchen towel, cheesecloth or nut bag

squeezing over a large bowl to remove the liquid. Save the juice and drink it, you just made carrot

juice without a juicer! (Alternatively, you can use the leftover carrot pulp from making carrot juice to

make the carrot rice.)

4. Place the carrot “rice” in bowl and add vinegar, stir to combine.

5. Place a nori sheet shiny side down on a sushi mat or cutting board. Spoon a thin layer of the carrot

“rice” along a third of the sheet closest to you, pressing down firmly to smooth.

6. Place the baby romaine in the middle of the carrot “rice” all the way down the sheet. Repeat with the

avocado, radishes and sprouts.

7. Using the edge of the sushi mat closest to you, grasp the mat and the edge of the nori sheet rolling

both over the vegetable filling. Press down on the opposite side pulling back gently towards you to

create a log shape. Roll nori tightly, using the mat to help. Brush the edge of the nori sheet furthest

away from you with a finger dipped in a little water to moisten and seal the edge.

8. Repeat this process until you have run out of filling or nori sheets.

9. Place the rolls seam side down and using a sharp knife, gently slice the nori rolls into desired pieces

and arrange on a serving platter. Serve the rolls immediately with the dipping sauce alongside.

May 2018 Recipe eBook for TPYC members pg. 10

Sage Honey

The pollen is STILL driving people nuts, so I think it's time to make some sage infused

honey. It's antibacterial, antimicrobial, anti-inflammatory and is even good for strep! Of

course, it’s also fabulous for hot flashes so make a nice batch. You can have it with tea,

slather no your buttered bread...you name it!

• A sanitized jar and lid (I run mine through dishwasher in sanitize mode.)

• Fresh, chopped sage, enough to fill half the jar or dried sage, enough to fill 1/4 of the jar

• Raw, local honey, enough to fill the jar

1. Sanitize your jar and lid.

2. If using fresh sage, chop finely and fill your jar half full. If using dried sage, fill your jar 1/4

of the way full.

3. Pour or drizzle honey into the jar, stirring if needed to incorporate the sage into the honey.

Fill the jar to the top with honey. Allow 1/4 to 1/2-inch headroom.

4. Cover the jar with a lid and allow to sit in a cool, dark, dry place for 2-4 weeks.

5. Strain the sage if you prefer but it’s easier to just leave it in. Sage Honey will keep many

months. Use as needed.

May 2018 Recipe eBook for TPYC members pg. 11

Stuffed figs with goat cheese, nuts, sage and honey

While it may not feel like May in NY, it is and that means fresh fig season is coming!

Figs are high in fiber and a good source of magnesium, calcium, and potassium. Sage is a wonderful

herb that helps to fight spring allergies and prevent hot flashes.

Try this incredibly elegant recipe as an easy hors d'oeuvres for your dinner parties.

• 6 medium-sized figs

• 2 oz soft goat cheese

• 2 tablespoons chopped almonds or hazelnuts

• 1 tablespoon chopped sage

• 1 tablespoon honey

• salt and freshly ground black pepper to taste

1. Preheat the oven to 390 °F.

2. Cut off the stems and make an X cut in the top of each fig half way through.

3. Stuff the figs with soft goat cheese using a teaspoon.

4. Sprinkle some chopped nuts and sage over your stuffed figs and drizzle them with honey. Add salt and freshly ground black pepper to taste.

5. Broil for about 5 minutes or until they look soft and release juice.

6. Serve them warm with a glass of wine and toasted bread. Enjoy!

May 2018 Recipe eBook for TPYC members pg. 12

Thai Butternut Squash Stew with Crunchy Chickpeas

YUM this looks outrageous and if chickpeas are reactive for you, you could easily sub in a

seed like pumpkin seeds to work! If you do the seeds make sure to lower temp to 275.

• 1 tablespoon sesame oil

• 2 cloves garlic minced or grated

• 1-inch fresh ginger grated

• 1 red chili pepper chopped

• 2 green onions chopped

• 3 1/2 cups homemade broth

• 3 cups butternut, chopped in cubes or

carrots diced

• 1 tablespoon rounded creamy peanut

butter or almond butter

• 2 tablespoons coconut aminos

• 1 (14 ounce) can unsweetened coconut

milk

• 1 large bunch broccoli chopped

• 1/2 cup fresh basil chopped

• 1/4 cup fresh mint chopped

• 2 cups zucchini noodles

• arils from 1 pomegranate

CRUNCHY "FRIED" CHICKPEAS

• 2 (15 ounce) cans low sodium chickpeas

drained + rinsed

• 3 tablespoons avocado oil

• 1 teaspoon cinnamon

• 1 teaspoon brown sugar

• salt + pepper to taste

1. Heat a large soup pot over medium heat and add the sesame oil. Once hot, add the garlic, ginger, chili

pepper and green onions. Cook 30 seconds to 1 minute or until soft + fragrant.

2. Slowly stir in the both and then add the butternut. Bring the soup to a boil and simmer 15-20 minutes

or until the butternut is fork tender. Add around half to 3/4 of the soup to a blender or food processor

and blend until completely smooth. Return the soup to the pot.

3. Add the peanut butter, coconut aminos and coconut milk, stirring to combine. Add the broccoli and

zucchini noodles cook until tender, about 8-10 minutes.

CRUNCHY "FRIED" CHICKPEAS

4. Preheat the oven to 425 degrees F.

5. Spread the chickpeas out on a towel and dry them completely. Add the chickpeas to a baking sheet

and toss with the olive oil, cinnamon, brown sugar, salt + pepper. Toss well to evenly coat. Roast for

20 minutes and then stir the chickpeas around and roast another 20 minutes or until the chickpeas are

browned and crunchy. Remove from the oven and serve warm atop the soup. Save any leftovers for

snacking later!

6. Once the broccoli is tender, remove it from the heat and stir in the basil + mint. Ladle the soup into

bowls and add a big handful of rice noodles. Top with crunchy chickpeas (recipe below) and

pomegranate arils. EAT UP!

May 2018 Recipe eBook for TPYC members pg. 13

Warm Thai Vegan Salad

A warm vegan salad for a rainy day. Recipe adapted from Self to be Plan friendly.

• 1 & 1/2 pounds kale

• 1/2 lbs butternut squash cut into

matchsticks

• 1 red onion diced

• 1 tablespoon olive oil

• 1 tablespoon sesame oil

• 2 tablespoons coconut aminos

• 1/3 cup peanut or raw almond butter

• 2 tablespoons lime juice

• 2 tablespoons red or green Thai curry

paste

• 1/4 cup water

• 1 head red or green leaf lettuce, shredded

• 2 cups bean sprouts

• 1 mango, sliced into matchsticks

• 1 red Thai Chile, thinly sliced

• 1/4 cup chopped roasted peanuts, or

almond slivers

1. Preheat oven to 425 degrees Fahrenheit. On a large rimmed sheet pan, toss together first 7

ingredients. Roast for 25 to 30 minutes, until vegetables are softened.

2. In a medium bowl, whisk together the next four ingredients until smooth.

3. Remove sheet pan from oven and top with romaine, bean sprouts, and mango.

4. Drizzle with peanut sauce and sprinkle with Chile, and nuts.

May 2018 Recipe eBook for TPYC members pg. 14

Dinners

Black Pepper Chicken Thighs with Mango, Rum and Cashews

This would be great with any protein frankly, duck, steak, you name it! Mangoes are very low reactive and this

recipe is a great way to test it.

• ½ teaspoon light brown sugar

• 1 ½ teaspoon black pepper

• Pinch cayenne

• ¼ cup olive oil

• ½ cup raw cashews

• 1 ¾ pound boneless, skinless chicken

thighs, cut into 2-inch chunks

• ¼ cup finely chopped scallions or leeks

• 2 tablespoons chopped basil

• 3 garlic cloves, finely chopped

• 2 tablespoons dark rum

• 1 large (15-ounce) mango, cut into 1/4-

inch cubes or use 2 small mangoes)

• 1 tsp rice vinegar

• 2 tbsp fresh mint

1. In a small bowl, stir together the brown sugar, 1/2 teaspoon black pepper and cayenne. Heat

1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice

mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a

bowl.

2. Wipe out skillet with a paper towel. Season chicken all over with salt and remaining 1

teaspoon pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons oil.

Add scallions and basil; cook, stirring, for 1 minute. Add garlic and chicken. Cook, stirring

occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in the rum

and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates,

about 1 minute.

3. Remove pan from heat and immediately add nuts, mango, vinegar and mint. Taste and adjust

seasonings, if necessary.

May 2018 Recipe eBook for TPYC members pg. 15

Broiled Halibut with garlic and coco milk

How do I cook fish at home is a question I get from a LOT of Planners. Of course, the easiest way is

to broil your fish in white wine, olive oil, lemon and herbs, but this recipe, which I altered to be Plan

friendly, looks amazingly delicious!

• Two 6-to-8-ounce halibut

fillets

• Sea salt

• 1/4 teaspoon freshly ground black pepper, or more as needed

• olive oil

• 1 stem fresh dill

• 1 small clove garlic

• 3/4 cup coconut milk

1. Preheat the oven to 350 degrees.

2. Lightly season the fish all over with salt and then the 1/4 teaspoon of pepper. Place the fillets skinned side down in an oiled shallow baking dish or ovenproof skillet that’s just big enough to accommodate the fish and some sauce; bake for 5 to 7 minutes or just until opaque at the center.

3. Meanwhile, chop the dill fronds and mince the garlic, placing them both in a medium bowl. Add the coconut milk, whisking to incorporate.

4. Remove the fillets from the oven and spoon the sauce over them, making sure to coat them completely. Bake for 5 minutes more, depending on the thickness of the fish. (Cook just until it flakes.)

This dish would also be amazing with other spice blends, hello curry lovers, add some parsley and

red chilis.

May 2018 Recipe eBook for TPYC members pg. 16

Carrot Pizza with Fontina and Red onion

A creamy, sweet carrot purée takes the place of tomato sauce in this unexpected pizza. Buy

carrots with the greens still attached: the bitter carrot fronds make a great topping for the

pizza and balance out the natural sweetness of the carrots.

Carrot purée:

• 2 tablespoons olive oil

• 1/2 medium onion, chopped

• 1/2-pound carrots (about 3-4 medium

carrots), peeled and thinly sliced

• 1/2 cup white wine

• 1/2 teaspoon sea salt

• 1/4 cup mascarpone

• 1/8 teaspoon cayenne pepper

Pizza:

• 1/2-pound prepared pizza dough, room

temperature

• All-purpose flour (for surface)

• Olive oil (for brushing)

• 8 ounces Fontina cheese, grated (about 2

cups)

• 1/2 medium red onion, root intact and

thinly sliced lengthwise into wedges

• 1 cup (loosely packed) carrot fronds or

baby arugula Carrot purée:

1. Heat oil in a large skillet over medium-high until shimmering. Add onions and cook, stirring often,

until translucent, about 2 minutes. Add carrots and cook, stirring occasionally, until beginning to

brown, about 5 minutes, then add wine and cook, stirring often, until reduced by half, about 2

minutes.

2. Reduce heat to medium-low, add salt and 1 cup water, and stir to combine. Cover and simmer until

carrots are tender and most of the liquid has evaporated, about 15 minutes.

3. Transfer mixture to a blender. Add mascarpone, cayenne, and 1/4 cup water. Remove stopper from lid

or leave lid slightly ajar, cover with a towel (hot liquids can splatter), and purée until smooth.

Pizza:

4. Place 2 overturned rimmed baking sheets in the upper and lower thirds of oven and preheat to 450°F.

5. Divide dough in half on a lightly floured surface and form into 2 balls. Roll out balls into ovals about

6x10 inches in size (make sure they fit on baking sheets). Remove preheated sheets from oven and

brush bottoms with oil. Carefully place dough on sheets and brush with more oil. Return to oven and

bake until dough is beginning to brown, about 5 minutes.

6. Spread reserved carrot purée evenly on pizzas, then sprinkle with cheese and onion. Return to oven

and bake pizzas, rotating the sheets and swapping their positions on the oven racks halfway through,

until cheese is melted and bubbling, 10–12 minutes. Transfer pizzas to cutting boards, top with carrot

fronds, and slice.

May 2018 Recipe eBook for TPYC members pg. 17

Grilled Whole Fish

Looking to test fish? This recipe is VERY easy and the ginger will aid digestion. This recipe

was adapted to be Plan friendly! Note that while animal protein and rice is a test- rice

tends to pair BEAUTIFULLY with fish and seafood.

• 1-2 pounds wild white fish

filets - flounder or halibut

• 5 tablespoons rice wine,

divided

• 2-inch piece ginger root,

finely sliced

• 1/4 cup avocado oil

• 1 bunch scallions, green parts

only

• 4 tablespoons coconut aminos

• 2 tablespoons agave or honey

• 5 tablespoons water

1. Preheat the oven to 400°F.

2. Place the fish filets in a small baking pan. Sprinkle 2 tablespoons of rice wine over the fish

and then arrange the ginger slices on top. Bake for 12 minutes or until the fish is just cooked

through (do not overcook).

3. Meanwhile, heat up the oil in a small saucepan over medium low. Mix the remaining 3

tablespoons of rice wine with the coconut aminos, agave/honey, and water and heat for 1

minute in the microwave. Stir to dissolve the agave/ honey.

4. Slice the scallions in half lengthwise or julienne, if you can be bothered.

5. When the fish is done, remove the ginger slices and transfer to the hot oil. Arrange the

scallion on top of the fish.

6. Bring the heat up on the oil to medium high and cook until the ginger just starts to brown.

Immediately pour the hot oil onto the fish. (It's okay if the ginger falls out.)

7. Pour the soy sauce mixture over the fish and serve warm with rice.

May 2018 Recipe eBook for TPYC members pg. 18

Saffron Chicken and Plums

It's going to be stone fruit season soon and they are all low reactive. Here's a wonderful recipe that's a one pan

dish, you know I love easy clean up! You can marinate the chicken on the sheet pan to save on cleaning extra

dishes. Feel free to add extra vegetables to make this an easy dinner.

Chicken

• 3 pounds dark meat chicken (a mix of

thighs and legs)

• 1 teaspoon saffron threads

• 1 teaspoon cumin seed

• 1/2 teaspoon cayenne

• 4 cloves garlic, chopped

• zest of 1 organic lemon (reserve lemon

for plum sauce)

• 1 teaspoon sea salt

• 2 tablespoons extra virgin olive oil

Plum Sauce

• 1-pound plums (preferably a variety of

sweet European prune plums), cut into

1-inch slices**

• 2 shallots, chopped

• 1 lemon (reserved from spice rub),

quartered

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon minced or grated ginger root

• 1 tablespoon honey (optional***)

• 1/2 teaspoon ground allspice

• 1/2 teaspoon sea salt

• 6 bay leaves, preferably fresh

1. At least a couple hours ahead of time, but preferably the night before, make spice rub for the chicken.

With a mortar and pestle, grind saffron threads, cumin, and red pepper flakes. Add garlic, lemon zest,

and sea salt, and smash into a rough paste. Mix with olive oil.

2. Rub mixture all over chicken, making sure to coat both sides. Cover and set in the fridge 2 hours or

longer.

3. Preheat oven to 425 degrees F.

4. In a medium-sized bowl, toss plums with shallots, lemon, olive oil, ginger, honey, allspice, and sea

salt.

5. Arrange chicken on an 18 x 13-inch sheet pan. Spoon plums and any juices around chicken pieces.

Tuck bay leaves throughout. Slide into oven and roast 40 - 45 minutes, or until plums have cooked

down, and chicken skin is crisped.

6. Arrange chicken on a platter. Pluck lemons and bay leaves from the plum sauce and tuck around the

chicken pieces. Carefully scrape plum sauce from the hot sheet pan into a bowl. Serve chicken and

sauce.

May 2018 Recipe eBook for TPYC members pg. 19

Desserts

Almond-Lemon Macaroons (Almendrados)

You can use almond meal instead of almond flour for this recipe (almond meal has a coarser texture than

almond flour). As coconut flakes are 50% reactive it's nice to have a less reactive macaroon! You could easily

sub out the lemons and add cocoa powder or other seasonings like rosewater (Mmmmm)

• 2 cups whole blanched almonds, plus about 30 almonds for decoration

• 1 cup granulated sugar

• 1 large egg

• Finely grated zest of 1 lemon

1. Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add

3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a

medium bowl, cover and refrigerate for at least 12 hours.

2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner.

Place remaining 1/4 cup sugar in a small bowl.

3. Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into

sugar. Gently press an almond point first into top of each cookie, so that half the almond can

be seen. Arrange cookies one inch apart on baking sheet.

4. Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies

must be soft when removed from oven to avoid excess hardening when they cool.) Cool

completely, and store in an airtight container.

May 2018 Recipe eBook for TPYC members pg. 20

Baked Orange Hard Wheat & Olive Oil Donuts

Laura Timbrook shared this recipe with me, I am so excited to try it!

For the donuts I modified the recipe (modifications below).

• 1 cup all-purpose flour

• 1 cup almond flour

• 1/2 cup brown sugar

• 1 teaspoons baking soda

• 1/4 teaspoon ground nutmeg

• Zest of 1 medium orange

• 2 T chia seeds w/ 3T water

• 1 cup milk

• 4 tablespoons Extra Virgin Olive Oil.

• 1 T fresh rosemary, chopped.

1. Combine all in mixer and full donut tray 3/4.

2. Bake 10 mins @350.

May 2018 Recipe eBook for TPYC members pg. 21

Chocolate Hazelnut Fudge (paleo, vegan)

Mother's Day! Of course, nothing says I love you mom like fudge! Here's a super clean

recipe.

• 2 cups finely chopped semi-sweet chocolate or chocolate chips

• 1/3 cup full-fat canned coconut milk

• 1/4 cup raw almond butter

• 4 teaspoons maple syrup

• 1/4 teaspoon vanilla extract

• 3/4 cups + 1/4 cup toasted hazelnuts, chopped, optional

1. In a large saucepan, mix everything, except for the hazelnuts, together. Melt over low heat

while frequently stirring. Meanwhile, prepare a 9"x5" loaf pan with a piece of parchment

paper.

2. Once the mixture is melted, add 3/4 cup chopped hazelnuts, if using.

3. Pour the fudge into the prepared pan.

4. Let sit for about 20 minutes and then sprinkle the remaining 1/4 cup chopped hazelnuts over

the top of the fudge.

5. Refrigerate for 2 hours or until set.

6. You can cut this when cold but it's easier when at room temperature.

7. Store at room temperature for 1 day and then refrigerate. It'd likely stay well for much longer

than 1 day at room temperature but I figure I'd better stay on the safe side and say 1 day due

to the hazelnut butter.

May 2018 Recipe eBook for TPYC members pg. 22

Earl Grey Infused Blender Chocolate Mousse

So, you pretty much NEED to eat this dessert for optimal health, lol

Orange zest is an incredible cancer fighter. Research has found the antioxidant activity of

dark chocolate and cocoa powder was equivalent to or higher than that found in some

other so-called “super fruit” powders or juices, including acai berry, blueberry, cranberry,

and pomegranate! Earl grey contains bergamot which has a calming effect as immune

boosting as well. Black tea is antioxidant rich.

• 6 ounces semisweet chocolate

chips (about 2/3 cup)

• 1/2 cup boiling water

• 1 Earl Grey tea bag

• 2 teaspoons freshly grated organic

orange zest

• 4 teaspoons granulated sugar

• 2 teaspoons vanilla extract

• 2 large egg whites

• 1/2 tsp extra orange zest

• optional chocolate shavings

1. Bring water to a boil. Add tea bag, orange zest, and sugar. Cover and steep for five minutes.

Place chocolate chips and vanilla extract in blender.

2. Strain steeped tea into blender (you want just the liquid in the blender, not the zest). Let sit

about 30-60 seconds to allow the chocolate to begin to melt. Cover the blender and blend on

high for 15 to 30 seconds.

3. Add egg whites to the blender, cover, and blend on high for about 60 seconds. Divide mousse

between 4 small serving containers.

4. (Get creative! Think 1/2-pint mason jars, tea cups, cute bowls, etc.) Cover and refrigerate

until set. This usually takes about 3 to 4 hours, but can be done up to 2 days in advance.

5. Top mousse with a dollop of lightly sweetened whip cream with orange zest and optional

chocolate shavings.

May 2018 Recipe eBook for TPYC members pg. 23

Lemon-Ginger Tart

This is so healthy it could almost be a meal Just boost some protein with chia! Healthy decadent is how we like

to roll. I would make this with the almond pie crust from The Plan Cookbook to be gluten free and have more

protein!

• 1 cup fresh lemon juice

• 1 cup granulated sugar

• 4 large egg yolks

• 1 large egg

• ¼ cup grams all-purpose flour

• 1 tablespoon freshly grated ginger

• ½ teaspoon ground turmeric

• ¼ teaspoon sea salt

• ½ organic lemon, thinly sliced, seeds removed

1. Whisk together flour, sugar and salt in a medium bowl. Drizzle in melted butter and, using a

spatula, mix until it’s well combined (it’ll have a sort of Play-Doh texture). Press this into the

bottom and up the sides of a 9-inch tart pan (or you can use a 9-inch springform pan, going

about an inch up the sides), using a measuring cup to flatten and make sure it’s all even.

2. Bake the tart shell until it’s a pale golden brown on the edges and baked through on the

bottom (it will lose that greasy shine), 15 to 20 minutes.

3. Make the filling and assemble: In a medium bowl, whisk together lemon juice, sugar, egg

yolks, egg, flour, ginger, turmeric and salt, making sure no lumps remain. Pass the mixture

through a fine mesh strainer to make sure no bits of flour or egg are left behind. Add lemon

slices, if using, and stir to coat.

4. Transfer filling to the crust (depending on the depth of your pan, you may have a few

tablespoons left over). Bake until the edges are set and the center no longer jiggles, 15 to 20

minutes. Let cool completely before slicing.

May 2018 Recipe eBook for TPYC members pg. 24

Cocktails/Drinks

Grilled Watermelon with Tequila

WOW. This sounds amazing! I adapted this recipe from food 52 to make it Plan friendly

• 4 pieces watermelon

• 2 shots tequila

• 1/2 tsp sea salt

• Zest and juice of 1 lemon

• 1-2 teaspoons cayenne pepper

• Zest of 1 lime

1. Mix the tequila, lemon juice, and lemon zest in bowl.

2. Drizzle equal amounts of mixture over each watermelon slice.

3. Top with cayenne pepper and salt, patting gently into the slices.

4. In a grill pan over high heat, grill the watermelon slices, pepper side down, just until the

powder's oils are released and grill marks are made, about 1 to 3 minutes.

5. Remove the slices and assemble grilled side up. Top with lime zest and serve immediately.

May 2018 Recipe eBook for TPYC members pg. 25

Watermelon Cran Slushy

Mocktail for the kids- add liquor of choice for the adults. Here's another winner for this

holiday weekend!

• 3 cups coarsely chopped seedless watermelon

• 1 cup honey

• 4 ounces fresh lemon juice

• Finely grated zest of 1 organic lemon

• 2 ounces unsweetened cranberry juice\

• 4 cups ice

• Garnish: 6 watermelon wedges, f or limes

1. Add all ingredients except garnish and blend. Serve immediately