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Extreme Makeover Implementation Night Recipes

Thank you to everyone who came out to our Extreme Makeover Implementation and Recipe night! It was a great success with a lot of great information, and lots of amazing food! As promised, this is a compilation of the recipes that were brought in. For those who weren’t able to come, be sure to try these out! They are all delicious!


Chayote Salad—brought by Rebecca


  • 2-3 medium Chayote, peeled, pitted and diced or sliced
  • 2 red peppers, diced
  • ¼ sweet or red onion, very finely sliced
  • 2 Tbsp. chopped cilantro
  • Juice of 1 lime
  • 1/3 cup extra virgin olive oil
  • 2 cloves of garlic
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • Optional- a bit of hot pepper or hot sauce

Preparation: Mix all ingredients and enjoy!

Note: Chayote is small, green, and pear-shaped and can be found with squashes in the grocery store. (Google it for a better mental image-that’s what I did!)


Gourmet Curry Popcorn—brought by Alex


  • ¼ cup organic pop corn kernels
  • 1 Tbsp. coconut oil
  • 2 Tbsp. butter
  • Pinch of sea salt
  • 1/8 tsp. curry powder


Pop popcorn kernels in coconut oil (using whatever method or popping device you have). Once all the kernels are popped, mix in butter. Toss popcorn in curry and add sea salt.


Key Lime Squares—brought by Judith

Recipe from Extreme Makeover Workbook, p. 47

Crust Ingredients:

  • 1 ½ cups almond flour
  • 1 cup unsweetened shredded coconut
  • 1 tsp. sea salt
  • 2 Tbsp. extra virgin olive oil
  • ½ Tbsp. xylitol
  • 1 Tbsp. pure vanilla extract

Topping Ingredients:

  • ¼ cup extra virgin olive oil
  • ½ cup xylitol
  • 3 large eggs
  • The zest of a lime
  • ½ cup freshly squeezed lime juice


  1. Combine all the crust ingredients and press into an 8” x 8” baking dish.
  2. Bake at 350F for 15 minutes.
  3. While the crust is baking, assemble the key lime topping mixture.
  4. Combine all the key lime topping mixture ingredients together in a blender.
  5. When crust has baked for 15 minutes, pour topping mixture over the curst and return the crust and topping mixture to the oven to bake for another 15 minutes.
  6. After 15 minutes of baking, remove from the oven and let cool in the baking dish for 30 minutes.
  7. Chill in refrigerator until chilled through- about another 30 to 45 minutes.
  8. Cut into squares and serve

TIP: Judith kept hers in the freezer to keep them from going too soft, and believe me they were delicious!


Almond Flour Zucchini Loaf—Brought by Dr. Shawna and Dr. Craig

Recipe from Stephanie Wiebe:

Also found on p.37 of Extreme Makeover Workbook


  • 1 ¼ cup almond flour
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 1 tsp. nutmeg
  • 3 eggs
  • ¼ cup xylitol
  • 1 cup shredded zucchini


  1. Preheat oven to 350F.
  2. Combine all dry ingredients in a large bowl.
  3. Place all wet ingredients into a blender or mixer and blend until frothy and fully combined.
  4. Pour wet ingredients into bowl with dry ingredients and mix together.
  5. Pour into greased muffin cups, loaf pans or 8’ x 8’ baking pan. Bake approximately 30-35 minutes (time depends of choice of pan).


Avocado Halves Stuffed with Herbed Crab Salad—Brought by Dr. Shawna and Dr. Craig

Recipe from Extreme Makeover Workbook, p. 32


  • 8 oz. of crab meat (try to watch your source- bottom feeders can be very toxic with high mercury levels)
  • 2 avocados halved and pits removed
  • 1/3 Veganaise
  • 2 Tbsp. chopped fresh herbs (ex. Basil, tarragon, chives)
  • 2 cloves of garlic
  • 1/3 cup celery, chopped
  • 1 tsp. red wine vinegar
  • Pinch of pepper
  • Pinch of sea salt


  1. In a medium bowl whish together Veganaise, chopped herbs, red wine vinegar and a pinch of pepper.
  2. Add garlic and a pinch of salt to the mixture.
  3. Stir crab meat and celery into mixture to complete the filling.
  4. Stuff the 4 halves with crab mixture and enjoy!


Red Pepper Soup– Brought by Sue Skillins


  • 2 cups white wine (alcohol will evaporate)
  • 1 onion, finely chopped
  • 5 roasted red peppers
  • 2 cups celery, chopped
  • 2 Tbsp. dried thyme
  • 1 Tbsp. garlic, minced (Sue adds more)
  • 2 plum tomatoes, chopped
  • 2 cup chicken broth
  • ¼ tsp. sea salt
  • ¼ tsp. ground cumin
  • ¼ tsp. pepper


  1. Heat white wine in a soup pot over medium heat.  Add onion, red peppers and celery.  Cook and stir for 3 minutes.  Stir in garlic.  Cook for 2 more minutes. (I add a little more garlic – as in I double it! At the end so the essential oils and the immune boosting properties of it are still active)
  2. Add tomatoes, tomato paste, and broth; cover and bring to a boil.  Reduce heat and simmer for 25 minutes.
  3. Puree soup in a food processor or blender.  Return to the pan, add seasonings and heat through.
  4. If you like (though I didn’t for our Extreme get together) add protein powder just before serving.


Meat Loaf—brought by Karen

Recipe from Maximized Living Nutrition Plans, p. 129


  • 1pound grass fed beef
  • 1 small yellow onion, chopped
  • 1clove garlic, minced
  • ½ cup flat leaf parsley, finely chopped
  • 1 large egg, lightly beaten
  • 1 cup sprouted grain bread, lightly toasted and processed into breadcrumbs
  • 1 cup organic tomato paste, or fruit sweetened ketchup (no sugar), divided
  • 1 tsp. sea salt
  • ½ tsp. pepper


  1. Preheat oven to 375F. In a medium bowl, combine chopped onion, garlic, parsley, egg, and ½ cup ketchup. Add breadcrumbs and beef. Season with salt and pepper. Mix until well combined.
  2. Place mixture in a 6 cup capacity loaf pan (8”x 4”) or simply shape into loaf in a glass baking dish. Pat gently to make a rounded top. Do not pack. Bake meatloaf 50 minutes.
  3. Remove from oven; brush with remaining 1/3 cup tomato paste or ketchup. Return to oven; bake until an instant-read thermometer inserted into the centre of the loaf reads 160F, approximately 10-20 minutes. Cool meatloaf for 10 minutes in pan before slicing.


Kale Chips—brought by Heather

Recipe from Kitchen Treaty:


  • 1 bunch kale
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt or kosher salt, more or less to taste


  1. Preheat oven to 300 degrees Fahrenheit.
  2. Wash kale leaves and dry very well.
  3. Using a paring knife or kitchen scissors, trim out the ribs and discard. Cut the remaining kale into approximately two-inch pieces.
  4. Place kale in a large bowl and toss gently but thoroughly, making sure that every last bit of kale leave is coated with olive oil.
  5. Line a large baking sheet with parchment paper or a silicone baking mat. Lay kale in a single layer on the baking sheet and sprinkle with salt. (If you have more kale than baking sheet, you may need to cook them in batches).
  6. Bake for 8 – 12 minutes, just until crisp. Start checking at 8 minutes – don’t overcook or they’ll burn! I find that Lacinato kale cooks faster than curly kale.
  7. Remove from oven and let cool for a minute or two, then serve.

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