3tbsp melted butter
3/4 cup of almond or coconut flour

1/2 cup of coconut butter
1/4 cup of coconut oil
2tsp pumpkin pie spice
8oz. cream cheese at room temp
1 egg
1/2 cup unsweetened pumpkin puree
1/4tsp of Sweet Vanilla Creme Drops (no sugar)
1tbsp fresh lemon juice
1/2tsp of Swerve

1. Preheat over to 350 & start by combining your flour mix and melted butter. Stir until crumbly yet combined.
2. Line a muffin pan with paper or silicone cupcake liners & press about 1tsp of your crust mix into each liner.
3. Let these crusts bake in the over for about 5min or until they’ve turned golden brown.
4. To make the cheesecake filling, beat 8oz of cream cheese with an electric hand mixer until soft & then add your egg, butter, oil, pumpkin puree, pumpkin pie spice, sweet creme vanilla & swerve.
5. Spoon your filling onto the baked crusts and bake for about 15min. The cheesecakes will have risen & be set, yet slightly jiggly on top.
6. Let them cool on a cooling rack or counter for about 15min & then let them chill in the fridge (at least for about 2-3hours) before serving or overnight for best consumption experience!


For the filling:
1LB. ground chicken thighs
2tsp sesame oil
1 cup coarsely chopped oyster or shiitake mushrooms
6 basil leaves
1 bunch of sliced scallions
1 head of butter lettuce
1LB of bean sprouts
2 bags of julienned style carrots or 5 carrots cut to julienne

1-2tbsp of hoisin sauce
1-2tbsp of teriyaki sauce
1tbsp gluten free soy sauce/tamari
2tsp chopped garlic
1 1/2tsp powdered ginger

1. Heat 2tsp sesame oil in a large saucepan on low/med heat. While that is heating, make 2 separate batches of marinade sauce mixes. Set one off to the side.
2. Take one batch of marinade sauce mix & pour over raw ground chicken thighs and mix! 
3. Brown the chicken and marinade together in saucepan and half way through, throw in the mushrooms, basil leaves, carrots, scallions, bean sprouts & water chestnuts.
4. Towards the end, pour 2nd batch of marinade sauce mix over the whole dish and stir in saucepan!
5. Separate and wash butter lettuce and set off to the side
6. Spoon about 2-3tbsp of chicken mix into butter lettuce and enjoy!


For the truffle butter:
1/2 cup of hazelnuts
1/2 cup of macadamia nuts
1/4 cup of almonds
1/2 bar of extra dark chocolate (85% or more cacao)
1/2tbsp of coconut oil
1/2tbsp of cacao powder
1/2tsp of sugar-free vanilla extract or vanilla powder
1tbsp of Swerve
Few drops (to taste) of liquid stevia ** optional
1/2 cup of coconut milk or heavy whipping cream

INSTRUCTIONS for truffle butter:
1. Pre-heat oven to 375. Spread hazelnuts, macadamias and almonds on a baking sheet. Bake for 10min or until lightly browned. Remove from oven then cool for 15min.
2. Meanwhile, melt the dark chocolate and coconut oil in a double boiler, or heat-proof bowl placed over a small pot filled with 1 cup of boiling water, making sure the water doesn’t touch the bottom of the bowl. Stir until melted.
3. Rub the hazelnuts together in your hands to remove the skins. This makes the butter smooth and avoids the bitter taste imparted by the skins. Place all of the nuts into a food processor and pulse until smooth.
4. Add the cacao powder, vanilla, Swerve & stevia or heavy whipping cream or coconut milk (if you’re using it) to the melted chocolate. Pour the mixture into the processor with the nuts and pulse until smooth. 
5. Set this aside, or place in bowl and refrigerate until we need it….

Ingredients for truffles:
1. 1 batch of chocolate-hazelnut butter
2. 1/3 cup coconut oil
3. 1/4 cup of cacao powder
4. 2tbsp of Swerve & few drops of stevia or sugar free sweet drops to taste ** stevia optional
5. 1tbsp macadamia oil for shaping the truffles
Ingredients for coating:
1. 1/2 cup of crushed raw or toasted hazelnuts

INSTRUCTIONS for Chocolate-Hazelnut Truffles:
1. Melt the nut butter and coconut oil in a double boiler or heat-proof bowl placed over a small saucepan filled with 1 cup of water, over medium heat. Once it’s all melted and soft, remove from the heat and set aside.
2. Add the cacao powder and Swerve. Mix until well combined. If you want a sweeter taste, this is where you would add your stevia or sweet drops.
3. Refrigerate the mixture for 30min to 1 hour or until firm enough to form truffles.
4. To shape the truffles, dip a spoon or melon baller in warm water and scoop out 10 balls of the chilled mixture. Lightly coat your hands in macadamia oil. Roll the truffles between your palms to form spheres about twice the size of standard truffles. Coat them immediately after shaping.

INSTRUCTIONS for the coating:
1. Roll the truffles in the crushed hazelnuts. Refrigerate the coated truffles for at least 15min to harden. These can last up to 1 week in the fridge or up to 3 months on the freezer! 


** MEAL PREP QUANITY!! Yields 18 meals at about 5-6oz per serving
5LBS of Ground Turkey
3 squash cut into  1/4″ cubes
3 zucchini cut into  1/4″ cubes
3 green bell peppers cut into  1/4″ cubes
1 white onion chopped
3 whole carrots cut into  1/4″ cubes
1-2 stalks of celery cut into slices
1 can of black beans (drained)
2 cans of tomato sauce
1 can of diced chiles & tomatoes
2  finely chopped jalapenos for more fire  ** optional
4 cups of water

1. Brown turkey to medium rare then set aside.
2. In a large pot, bring tomato sauce & water to a boil & add all fresh veggies: squash, zucchini, bell peppers, onion, carrots & celery and cook until tender. Once all is tender, bring heat to low.
3. Next toss in the medium rare turkey, diced chiles & tomatoes, diced tomatoes & black beans.
4. Evenly stir everything in the pot and let it sit to simmer on low for about 10min. Turn heat off and let it simmer for an additional 10min and serve!

Stay tuned!! More recipes to come!!

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4855 Atherton Avenue, Ste 204
San Jose, CA 95130