Sicilian Ricotta Cheesecake


  •  2 lbs ricotta cheese
  • 2/3 cup xylitol
  • 2 tsp orange vest
  • 1/3 cup coconut flour
  • 2 tsp vanilla extract
  • 8 eggs
  • 1/8 tsp sea salt
  • ¼ tsp ground cinnamon


  1.  Preheat oven to 300 degrees F (150 degrees C.). Set rack in the middle of the oven. Butter and flour a 9.5 inch spring form pan, and tap out excess flour.
  2. Place the ricotta in a large mixing bowl, and stir it as smooth as possible with a rubber spatula. Stir the xylitol and flour together thoroughly into the ricotta. Stir in the eggs one at a time. Blend in vanilla, cinnamon, orange vest and sea salt. Pour batter into the prepared pan.
  3. Bake in the centre of the oven for about 1 ¼ to 1 ½ hours, until a golden colour. Make sure the centre is fairly firm, and the point of a sharp knife inserted in the centre comes out clean. Cool on a wire rack. It will sink slightly as it cools. Cover and chill till serving time.

Serve as is or drizzle warm chocolate sauce on each slice.

Chocolate sauce recipe- warm 1 can of coconut milk with 2 Tbsp cocoa powder. Sweeten with stevia to taste.

Chocolate Date Truffles

Makes 30


  • 2 cups of pecans, toasted (or walnuts)
  • 1 cup of dried dates, pitted
  • 2 Tbsp coconut oil
  • 1/3 cup cocoa powder
  • ½ cup large shaved coconut flakes, lightly toasted


  1. Add first 4 ingredients to a food processor, mix until smooth. If mixture appears to dry to roll into 1 inch balls, add a little coconut oil. Put in small paper cupcake containers.
  2. Arrange large flake coconut to top of balls. You may have to fuss a little as you push the coconut into the balls.
  3. Refrigerate in tightly sealed container.


Chocolate Cream Coconut Tart


  • 2 cups shredded unsweetened coconut
  • ¼ cup almond flour
  • ¼ cup xylitol
  • ¼ cup coconut oil, melted
  • ¾ cup fresh blueberries
  • 1 can(15oz.) coconut milk
  • 100 grams unsweetened chocolate chopped
  • 1 tsp cocoa
  • ½ tsp vanilla
  • Stevia to taste


  1. In a bowl, combine first 4 ingredients. Press mixture into greased 9” pie pan.
  2. Bake crust at 300 degrees F for 15 to 20 minutes then take out of oven and let the crust cool. Sprinkle blueberries over crust.
  3. In pot over medium heat, bring coconut milk to a simmer; remove from heat. Stir in chocolate and vanilla extract until smooth. Pour chocolate mixture into crust. Chill for at least one hour.

Note: other berries or dried berries may be used as an alternative in the recipe.

Chocolate-Banana Pumpkin Loaf

Serves 10


  • 2 cups almond flour
  • ¾ cup xylitol
  • ½ cup of ground flax
  • ¼ cup garbanzo-bean flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ cup cocoa
  • ¼ tsp sea salt
  • 1/3 cup coconut oil melted
  • 3 medium bananas
  • 3 large eggs, separated
  • ½ cup of chopped pumpkin seeds


  1. Combine first 8 ingredients. Stir in next 3 ingredients  (but not the egg whites)
  2. Beat egg whites using mixer for 2 minutes or until soft peaks form. Gently fold into batter and add pumpkin seeds.
  3. Pour batter into lined 8 X 8 pan lightly coated with butter.
  4. Bake at 350 degrees F for 45 minutes or until done. Let cool in pan.

Chocolate Pudding  

Serves 8


  • 4  large avocados
  • 2 large bananas
  • 2 tsp cinnamon
  • 2 tsp vanilla
  • 10 tsp cocoa powder
  • 2 dropper of stevia (approx 20 drops, but to taste)


Mash the bananas and avocados, then blend all ingredients together. Divide into 8 servings and refrigerate.

For Recipe Night, do not make individual servings. Please bring the pudding in a bowl and bring a server and people can scope their own.


Decadent Chocolate Cake

This can be made as muffins, serves 12 large or 24 small.


  • 1 (15oz) ounce can of unseasoned black beans
  • 5 large organic eggs
  • 1 Tbsp pure vanilla extract
  • ½ tsp sea salt
  • 6 Tbsp unsalted organic butter (OR extra virgin coconut oil)
  • 3/4 cup xylitol plus ½ tsp liquid pure stevia extract
  • 6 Tbsp unsweetened cocoa powder
  • 1 tsp aluminum-free baking powder
  • 1/2 tsp baking soda


1.Preheat oven to 350 degrees. Grease a 9” cake pan with coconut oil or a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute.

2. Cut a round  piece of parchment paper and line the bottom of the pan (put a couple drops of oil so that is doesn’t curl, then grease the top of the parchment lightly.

3.  Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. Make sure there are no chunks.

4.  Mix together cocoa powder, baking soda, and baking powder in a small bowl. In a larger bowl, beat butter with xylitol until light and fluffy. Add the remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and beat the batter on high for one minute or until smooth. Scrape batter into pan and smooth the top.

5.  Bake for 350 degrees for 40-45 minutes. Cake is done when the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover with an overturned bowl.

Optional- use chocolate frosting recipe for cakes/cupcakes.


Chocolate Caramels

Serves 30-40


  • 20 soft Medjool Dates (fresh & pitted)
  • 3 tsp vanilla extract
  • 1 tsp fine sea salt
  • 2 Tbsp coconut oil
  • 4 Tbsp natural pure almond butter
  • 20 drops of liquid stevia
  • 2 Tbsp carob powder


1. Place all ingredients into food processor and blend until smooth (stopping to scrape down sides). Blend until mixture is smooth and dough-like.

2. Line a bowl with saran wrap and scrape caramel dough into it.

3. Place in freezer or fridge for 2-3 hours

4. Line your flat surface (counter top) with parchment paper.

5. On your flat surface, roll out the dough with the saran wrapped on it until the desired thickness is reached.

6. Remove saran wrap.

7. With a sharp knife, cut into 1 inch squares

8. For storage, use parchment paper between layers when stacking caramels

9. Keep refrigerated

Maximized Living Recipe Kimberly Roberto

Super Chocolate Healthy Bites

Makes 40


  • 1 ½ cups of pitted dates
  • ¼ cup of organic cocoa nibs
  • ¼ cup shelled hemp hearts
  • 1/3 cup ground flax
  • ¼ cup chia seeds
  • ¼ cup flax seeds
  • ½ cup unsweetened coconut
  • 2 Tbsp virgin coconut oil
  • 4 tsp carob powder


  1. Place all ingredients in the food processor and blend until smooth
  2. If the dates are dry add a couple Tbsp of warm water
  3. Remove from food processor and roll into 1 ½ inch balls.
  4. Place in sealed-tight container and store in fridge.

Dark Chocolate Peanut Butter Cups

Serves  24 small muffin size


  • ½ cup coconut oil
  • ¼ cup coconut milk
  • ¼ cup cocoa powder
  • 1 tsp. vanilla
  • stevia to taste
  • Peanut butter or almond butter


  1. Line small muffin tins with paper liners. Into each liner, add a small scoop of peanut butter (or almond butter), until about ½ full.
  2. Heat the coconut oil, slowly on low. As soon as the oil becomes liquid, remove from heat and add the cocoa, vanilla and coconut milk. Stir while it thickens. Add the stevia to taste.
  3. Pour the chocolate mixture over top of the peanut butter in each liner.
  4. Wrap and place in freezer.

Note: For a special “core diet “ treat, add a layer of brown rice popped cereal in between the nut butter and chocolate

Maximized Living Recipes Lin Hardick

Chocolate Oat Tart

Serves 6


  • 1 cup of pecans (or walnuts)
  • 1 cup oat flour
  • ¼ cup unsweetened cocoa powder
  • ¼ cup xylitol
  • 1 large free-range egg
  • ¼ cup melted coconut oil
  • 1 cup 2% Greek yogurt
  • 1 cup raspberries, blueberries or strawberries
  • 2 Tbsp xylitol
  • 2 tsp vanilla extract
  • 1 tsp orange zest


  1. To make crust, place pecans in food processor and grind into little bits. Add oat flour, cocoa powder, xylitol, egg and coconut oil in processor until mixture clumps together.
  2. Place in fridge for 30 minutes.
  3. Preheat oven to 350 degrees F
  4. Press dough into 9 in lightly greased pie pan
  5. To make filling, mix yogurt, berries, xylitol, vanilla and orange vest in a large bowl
  6. Spread mix into the crust
  7. Bake for 20 minutes or until yogurt sets
  8. Let cool, serve refrigerated

Chocolate Fudge Cookies

Makes 12-14



  • 2 Tbsp coco powder
  • dash of cinnamon
  • 1 can chicken peas rinsed and drained
  • 5 dates
  • 2 droppers of liquid stevia (20 drops)
  • 3 eggs
  • ½ cup peanut butter (or almond butter)
  • 1 Tbsp vanilla extract
  • 2 Tbsp ground flax
  • 1 tsp baking powder
  • ½ cup dried blueberries or cranberries
  • ½ cup of chopped nuts
  • 1/3 cup toasted coconut unsweetened


  1. Place all ingredients(except coconut, chopped nuts and dried berries) into the food processor and blend until smooth (stopping to scrape down the sides).
  2. Toast the coconut in a small container- we used toaster oven on low heat until golden brown. .
  3. Fold coconut, nut and berries into batter
  4. Preheat oven to 350F
  5. Cover baking sheet with parchment paper. Add scoops of cookie batter on to parchment, spacing them out so they do not touch
  6. Bake for 26 minutes- check on them often
  7. Place on a wire rack and let cool. These can be kept in a container or can be frozen.

Mayan Chocolate Dip


  • ¾ cup raw unsalted cashews
  • 9 Tbsp cocoa and 3 Tbsp coconut oil (refered to as chocolate in directions)
  • 2 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • 1/8 tsp cayenne
  • Stevia to taste


  1. Place cashews in bowl, cover with water and soak for at least 2 hours. Drain cashews, place in blender with ½ cup of water and blend until smooth.
  2. Melt chocolate in double boiler or heatproof bowl set over pan of limitedly simmering water, stir often.
  3. Stir cashew cream into chocolate along with vanilla and spices
  4. Add stevia to taste

Serve with a platter of fruit such as strawberries, sliced apples or mangos.

If chocolate hardens, simply warm over low heat.

This can be used as a healthy substitute for Nutella ( Nutella is very unhealthy, read the ingredients on panel).

Note: if you want the chocolate to taste “less dark”, use 5 Tbsp cocoa.

These toppings can be added to any dessert!

Chocolate Frosting


  • ½ cup butter, room temperature
  • ¼  cup xylitol, pulverized into icing sugar using a coffee grinder or sweeten       with stevia
  • 5 Tbsp unsweetened cocoa powder
  • 2 Tbsp coconut milk
  • 1 tsp vanilla extract
  • pinch of sea salt
  • stevia to taste

Cream butter until fluffy

Add xylitol “icing sugar” and blend

Slowly add remaining ingredients and blend

Coconut Whipped Cream

  • 1 can coconut cream
  • ¼ cup xylitol (or stevia to taste)

Put the cream in a bowl with xylitol (stevia). Beat until creamy.

Note: add 2 Tbsp cocoa powder if you want chocolate whipped cream.


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Mike M.

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