Here's what's cookin'...

A variety of healthy, delicious recipes featuring cuisines from all around the world. They are simple to prepare and include ingredients that will help you to meet all of your requirements for protein and other essential nutrients.


Paleo Plantain Treat

• 1 plantain
• 1 heaping tablespoon nut butter (macadamia, pecan, or almond)
• 1/2 cup coconut milk
• 1 handful frozen blueberries
• cinnamon to taste

Score plantain both length wise and width wise, making a cross in the plantain. Microwave for 2 minutes. Remove peel (caution plantain will be extremely hot). Mash plantain in a serving bowl with a fork. Add macadamia, pecan or almond butter to the plantain mash. Top with frozen blueberries. Drizzle coconut milk on top and finish with a sprinkle of cinnamon.

Gluten Free Paleo Cookies

• 1/2 cup almond meal
• 1/2 cup coconut meal
• 1/4 cup shredded organic coconut
• 1 packet of stevia (aprox. teaspoon)
• 1 teaspoon vanilla extract
• 1/8 teaspoon baking soda
• 1/8 teaspoon celtic sea salt
• 3 tablespoons melted raw & unprocessed coconut oil
• 3 tablespoons hemp milk
• 1/4 cup raw cacao nibs
• 2 eggs

Preheat oven to 375° F.
Whisk eggs and add in dry ingredients. Add wet ingredients to the mixture. Combine until uniform. Press batter into 1.5 inch cookie dough pieces and place on baking dish. Bake for aprox. 10-12 min. Remove and allow to cool for 2-3 min before serving.

Roasted Apples

• 4 large good baking apples, such as Rome Beauty or Golden Delicious
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• ¼ cup chopped pecans
• ¼ cup currants or chopped raisins
• 1 tbsp margarine
• ¾ cup boiling water

Preheat oven to 375° F.
Wash the apples and remove cores, leaving a ¼ inch of core at the bottom of each apple. Use a spoon to dig out the seeds. Make the holes aprox. ¾ -inch to 1-inch wide.
Place the apples in an 8-inch-by-8-inch square baking pan.
In a small bowl, combine: sugar, cinnamon, currants/raisins, and pecans.
Stuff each apple with the sweet and tasty mixture.
Top with a dot of margarine (¼ tbsp).
Add boiling water to the baking pan.
Bake 30-40 minutes until tender, but not mushy.
Remove from the oven and baste the apples several times with the juices from the pan.

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