Desserts, "Breads" and Appetizers (Stage 2)

FLAX BREAD- Must be homemade!

 May be used in conjunction with other recipes listed


  • • 2 cups flax seed meal
  • • 1 Tablespoon baking powder
  • • 1 teaspoon salt
  • • 1-2 Tablespoons Stevia or Truvia
  • • 5 beaten eggs
  • • 1/2 cup water
  • • 1/3 cup oil

*Season with desired herbs and spices (rosemary, garlic, cinnamon, etc)

Directions: Preheat oven to 350 F. Line cookie sheet with parchment paper, set aside. Mix dry ingredients. Add wet to dry and combine. minutes. Pour batter onto cookie sheet and spread evenly. Bake 20 minutes. Cut into 12 slices.  Limit 4 slices per week (no more than 2 slices per day). 



  • 12 large eggs, hard boiled and peeled
  • 1 cup mayonnaise
  • 1½ tsp rice vinegar
  • ¾ tsp ground mustard
  • ½ tsp stevia
  • 2 jalapenos, seeded and chopped
  • 6 pieces bacon, cooked, crisp, and crumbled
  • paprika

Directions:  Slice the hard boiled eggs in half, lengthwise.  Remove the yolks and put them in a mixing bowl.  Mash the egg yolks with a fork then add the mayonnaise, rice vinegar, ground mustard, and Stevia to the mashed egg yolks and stir until well combined.  Mix in the jalapenos and bacon.  Put the mixture in a ziploc bag and cut a small hole in the corner of the bag.  Fill each egg hole with the mixture.  Sprinkle with paprika.  Chill until ready to serve.



  • 3 cups cold water
  • 3 squirts of Mio Drops (flavor of choice)
  • 4 envelopes unflavored gelatin
  • 1/3 cup stevia
  • 1 cup cold sparkling water (LaCroix)
  • 1 cup fresh strawberries, divided
  • 1 cup fresh blueberries

Directions:  Bring 2 C water to a boil in a small saucepan over high heat.  Add Mio drops to enhance flavor.  Meanwhile, pour water into a large heatproof bowl. Sprinkle gelatin over the water; let stand for 3 minutes. Add 1 additional C water and stir to completely dissolve the gelatin, 2 to 3 minutes. Add stevia and stir for 1 minute to dissolve. Whisk in sparkling water.  Refrigerate until the mixture is the consistency of thin pudding and is just starting to set around the edges, 1 to 1 3/4 hours. The time will vary depending on the size of your bowl and how cold your refrigerator is. After 1 hour, start checking every 5 to 10 minutes because it thickens quickly after that.  Gently but thoroughly whisk the mixture until it’s uniform. Stir in berries. Pour into a 9-by-13-inch pan. Cover the pan with plastic wrap, without touching the jello.  Refrigerate until very firm, about 3 hours. To test if it’s ready, touch it with your finger. If your finger does not stick, it’s done.  Run a small, sharp knife around the edge of the pan. Cut into 16 squares then gently pry the squares out with a butter knife.

To Make Ahead: Refrigerate for up to 3 days; unmold just before serving.


Supplies: wood skewers


  • 24 strawberries, rinsed and cut in half
  • 1 tbsp coconut oil
  • 1 tbsp balsamic vinegar

Directions: Soak the skewers in a pan of warm water 1 hour at room temp.  Coat the grill with cooking spray.  Preheat on medium.  Using 2 skewers per kebab, thread the 12 strawberry halves on each skewer.  Heat coconut oil in microwave until liquid then drizzle onto the strawberries.  Add the kebabs to the grill and grill for 2-3 minutes each side.  Drizzle with balsamic vinegar and grill for 1 minute more.  Serve with pork chops and a side salad.



  • 1 C water
  • 1/4 C stevia
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 2 small peaches, pitted and halved
  • 1/4 C basil, chopped

Directions: Combine water, stevia, lemon zest and lemon juice into a sauce pan and bring to a simmer, stirring often until stevia is dissolved.   Add peach halfs and allow to simmer until tender.  Remove peaches and set aside.  Return liquid to a boil for about 10-12 minutes to reduce.  Stir in basil, remove from heat and allow to cool for 40 minutes (this makes the “syrup”).  Drizzle the “syrup” over peaches and chill for 4 hours.

Makes 4 fruit servings.  Consider pairing with a side of cottage cheese to add protein!




This recipe has 2 parts. Making the loaf of bread and making the french toast.


  • • 2 cups flax seed meal
  • • 1 Tablespoon baking powder
  • • 1 teaspoon salt
  • • 1-2 Tablespoons Truvia, Stevia or Pruevia
  • • 1-2 Tbsp cinnamon
  • • 5 beaten eggs
  • • 1/2 cup water
  • • 1/3 cup oil


Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper.  Mix dry ingredients well — a whisk works well.  Add wet to dry, and combine well. Make sure there aren’t obvious strings of egg white hanging out in the batter. Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it’s easy to spread.)  Pour batter onto pan. Because it’s going to tend to mound in the middle, you’ll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).  Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.  Cool and cut into whatever size slices you want. You don’t need a sharp knife; I usually just cut it with a spatula.  This makes a entire loaf of bread. Once you are finished making the bread take 1 slice and dip it in a bowl with an egg (beaten with a fork) and 1 T of cinnamon mixed in with the egg. Then transfer to a coated pan and cook on both sides over medium heat. Top with a sprinkle of Truvia and blueberries as desired.




  • 1 Sobe Life Water (made with Purevia)
  • Lacroix sparking water (flavor of your choice)
  • 2 strawberries

Directions: Pour contents of sobe beverage into icecube trays and allow to freeze. Once frozen, pour half the icecubes into a blender and add 1/4 C of lacroix and 2 strawberries to the blender. Blend until smooth and enjoy!


Stage 2

Recipe Instructions:


  • 4 eggs, lightly beaten
  • 2 tbsp heavy whipping cream
  • Dash salt and pepper
  • 1 small tart apple, peeled and finely chopped
  • 1/2 teaspoon lemon juice
  • 1/3 cup finely chopped onion
  • 1/3 cup finely chopped celery
  • 1 tablespoon olive oil
  • 1/3 cup shredded 2% mozzarella cheese


In a small bowl, whisk the eggs, cream, salt and pepper; set aside. In another bowl, toss apple with lemon juice; set aside. In a 7-in. ovenproof skillet, sauté onion and celery in oil until tender. Reduce heat. Add egg mixture to skillet; sprinkle with apple and cheese. Cover and cook for 4-6 minutes or until eggs are nearly set. Uncover; broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting. Yield: 2 servings.