Helpful new additions to the level one diet.

These recipes are here to help you get through the process of level one. This is a new offering from me. I do this with some trepidation as these can be abused and cause you not to progress through your program. Use these sparingly when you think you just can go on without something like these. Be careful here.
These recipes can take a bit of time to master and there is a skill set here that some of you may not have. If you are used to making homemade items this will be easy. If not it is trial and error.
Hope you enjoy.
3 INGREDIENT PLANTAIN PANCAKES
Prep Time: 5 mins
Cook Time: 6 mins
Total Time: 11 mins

This easy Plantain Pancakes Recipe is the perfect high-protein breakfast. On the table in minutes and just as good when reheated from the freezer!

Servings3 servings
Calories176 kcal
3 Ingredient Plantain Pancakes from www.EverydayMaven.com
INGREDIENTS
Special Equipment:
  • food processor OR blender
  • griddle 
For The Pancakes: Use all organic ingredients. Can be found on Amazon. Also  Non Stick Copper, Titanium griddle also available on Amazon
  • 4 large eggs
  • 1/2 teaspoon ground cinnamon
  • pinch finely ground sea salt
  • 8 ounces ripe plantains or plantain flour
  • organic virgin coconut oil (or butter) for cooking
  • for sweetener use Sweet Leaf Stevia only
INSTRUCTIONS
  1. Crack eggs into the bowl of a food processor OR blender.
  2. Process until eggs are foamy, about 45 seconds to 1 minute.
  3. Add cinnamon, salt and peeled plantains. Process until smooth.
  4. Heat griddle to 325F . Once hot, add cooking fat and then pancakes. I like to use a 1 T measure and make each pancakes 2 T. I have found these to be the perfect size if you want them fluffy and easy to flip.
  5. Cook 2 to 3 minutes and flip. Cook another 2 to 3 minutes. Serve topped with butter and stevia and Enjoy!
FREEZER TIPS:
  1. To freeze for later: cool cooked pancakes on a baking sheet or plate in a single layer. Once completely cool, store in a freezer bag or other freezer safe container for up to one month. To Reheat: toast or heat in a non-stick frying pan until warmed through. You can also place a large amount on a baking sheet and reheat in a preheated 325F oven for 10 to 15 minutes.

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Quick Delicious Bread

One of my patients from England told me about this bread. I saw the video and have liked what you can do with some simple Flax seed to make some bread for my program.

The lady who makes the bread uses Lard to make the bread. But if you omit the Lard she uses and substitute Coconut oil ,not to exceed one level tsp. It should be ok. This is the only time I advocate using oil to cook with. Don’t go crazy with the bread. Use it as a way of getting through the My Level One Diet.


Coconut Quinoa Cookies


Coconut Quinoa Cookies

This recipe like all of these herein are an artful process. Things may not turn out well the first couple of tries. But with time you can make these into a treat.

Yield: 18 large cookies.

Ingredients

  • 1 cup (255 grams) creamy almond butter  MAKE YOUR OWN NUT BUTTER NOT THE STORE BOUGHT. Soak almonds over night and use a blender or champion juicer to make nut butter.
  • Use Sweet Leaf Stevia to sweeten these when cooling. You can also add some of their liquid stevia.
  • 1 cup Plantain flour
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups (200 grams) quinoa flakes
  • 1/2 cup (40 grams) shredded coconut ( use unsweetened )
  • 1/4 cup (40 grams) chia seeds (optional)
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • Optional add-ins and toppings: additional shredded coconut for sprinkling on top

Instructions

  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, mix the almond butter,flour/flakes, eggs and vanilla. Stir until thoroughly combined.
  3. In a small bowl mix the, quinoa flakes, coconut, chia seeds, baking powder and salt. Stir to incorporate. Mix Add the dry mixture to the wet mixture and mix completely.
  4. For each cookie, scoop 2 rounded tablespoons of the mixture onto the prepared baking sheet. I like to use a large ice cream scoop for evenly shaped rounds. Flatten slightly as the cookies will not spread much while baking. Sprinkle with  shredded coconut, if desired.
  5. Bake the cookies on the center rack for 13-15 minutes or until just cooked through the center. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  6. Enjoy warm or at room temperature. The cookies may be stored in an airtight container at room temperature for several days or refrigerated for up to a week. The cookies freeze well, too.