Cassie’s Cookbook Food by God, made by kids Dr. T.J. Osborne

Cassie’s Cookbook
Food by God, made by kids
Dr. T.J. Osborne
Dr. Patti Gonzalez
1305-C North Bascom Ave.
San Jose, CA 95112
408-985-1111
info@maximizedlivingevents.com
www.maximizedlivingsanjose.com
Preface
Dear Maximized Living Community,
It is with great joy that I get to share with you a special book put together by a special girl and her special family.
Cassie Cole loves to cook and wants to share this gift with our Maximized Living community.
Note on the recipes:
As you enjoy this Food by God made by Kids book, let me make some suggestions. When it calls for flour, try and
make the best choice you can. In our home we like to grind our own flour and have it fresh. Flour can go bad so try
to get organic and the fresher the better. When it calls for meats like chicken, we try to use free-range chickens.
These are chickens that have been allowed to run around naturally and eat a natural diet. When it calls for beef try to
get grass fed beef or game meat. When it calls for cheese and milk products we use raw cheese and raw milk. I don’t
suggest you use Soy products for they have a negative effect on our hormones. Unsweetened almond milk is a great
non-dairy choice or canned full fat coconut milk. When we have a craving for chocolate, we use chocolate that is
60% coco or higher. When sugar is called for, raw sugar is the best choice. When salt is called for use pink looking
sea salt (Himalayan Sea Salt). The main idea is to use ingredients and eat food as God made it. The more man has
touched or processed the food the less it is really food. Food made by God is perfect for our God made bodies.
Note on reading ingredients:
There are some ingredients that never belong in our body. The following ingredients you need to start moving away
from and learn how to eat and cook without them.
Keep an eye out for: HIGH FRUCTOSE CORN SYURP, WHITE SUGAR, RED DIE 40, MSG, PARTIALLY
HYDROGENATED OILS, SPLENDA, NUTRISWEET, ASPARTAME, CANOLA OIL AND ANYTHING YOU
CANNOT PRONOUNCE.
Simple weight loss plan:
There are 5 food groups that I tell people to cut out if they want to lose weight and improve their health and energy.
For the next 60 days cut out ALL BREADS, PASTAS, GRAINS LIKE RICE, ALL KINDS OF SODA POP, SUGAR
DESERTS AND DRINKS. And for an added bonus eat your last meal 2 hours before bed, 3 hours if you want to
drop the weight off faster.
I hope you enjoy this special book made by a special girl. We pray it blesses you and gets you or keeps you on the
road to better health and living.
Maximum Blessings!
Dr. T.J. Osborne
Breakfast
1. Fruity Fluffy Flapjacks
2 cups fresh ground or organic flour
1 ½ tsp baking powder (Aluminum Free)
½ tsp each baking soda and sea salt (pink color)
1 ¾ cups organic whole milk or raw milk
2 tbsp Raw butter- melted
1 egg
1 tsp honey
½ tsp vanilla (just the oil no added sugars)
½ cup mashed, ripe banana
4. Grapefruit Half
Cut the grapefruit in half and cut the sections apart. Eat!
Mmmm
5. Faces Toast
Squish some raspberries in a bowl
Squish some blueberries in a bowl
Use a small spoon to “paint” the juice onto a slice of
bread in the shape of a face. Toast the bread after it has
been painted. FUN!
Combine both flours, baking powder, baking soda and
salt in a large bowl. Set aside.
6. Cereal (make sure it is whole grain) Peanut Butter
Bumpers™ w/ Almond Milk or Raw Milk
In a medium bowl, whisk together milk, butter, egg,
honey and vanilla. Add wet ingredients to dry
ingredients and stir just till dry ingredients are
moistened. Fold in mashed banana.
7. Oatmeal with cinnamon
Make the oatmeal (Steal Cut Oats) according to the
package directions. Add in a tiny bit of cinnamon to
make it taste extra yummy. (You can also add: Almonds,
Pecans, Cinnamon, Raisins, light splash of organic maple
syrup.
For each pancake, spoon about ½ cup batter onto skillet.
Spread batter out to make 4-inch circles. Cook until
undersides are lightly browned. Flip and cook other side 8. Strawberry Scones
until lightly browned, 2 to 3 more minutes. They might
1 ½ cups organic or fresh ground flour
stick so splash on a little tiny bit of oil to prevent sticking
1 cup Steel Cut Oats
in the pan.
¼ cup packed organic brown sugar
2 tsp baking powder
For a nice topping:
¼ tsp sea salt (pink in color)
2 cups diced strawberries
½ cup cold butter
1/3 cup orange juice mixed with 1 tbsp organic
½ cup diced strawberries (dried is best)
cornstarch
½ cup organic whole fat milk (or raw milk)
¼ cup raw sugar or xylitol (or less if you choose)
1 tbsp raw sugar or xylitol
Combine all those ingredients in a medium saucepan.
1/8 tsp cinnamon
Cook and stir over medium heat until liquid has
thickened and strawberries have softened. Cool slightly
Preheat oven to 400 F. Mix flour, oats, brown sugar,
and serve over warm pancake.
baking powder and salt. Cut in butter until mixture
resembles coarse crumbs. Stir in fruit. Add milk, mix
2. Good Morning Sunshine juice:
just enough until dry ingredients are moistened. Turn
Mix juice from one orange, one grapefruit and some
dough out onto lightly floured surface; knead gently.
fresh pineapple. OR put all in a blender or juicer.
Roll out to 9 inch circle that is ½ inch thick and bake on
a baking stone. Cut into 12 wedges, separate slightly.
Combine sugar and cinnamon and sprinkle on top of
3. Meaty Scramblers
wedges. Bake for 15-17 minutes or until golden brown.
4 large eggs
Serve warm.
2 tbsp Raw butter
4 tbsp water
½ cup shredded swiss cheese (Tillamook or raw cheese)
½ cup diced turkey breast Nitrate Free meat is best
½ cup packed fresh spinach
Combine all the ingredients into a bowl and mix
thoroughly. Spritz your pan with some olive oil cooking
spray to prevent sticking. Cook over medium heat until
eggs are cooked through. or use coconut oil in pan.
Lunch
1. Bunny Salad
8 large pieces of lettuce (romaine looks the best)
4 large slices of carrots (cut diagonally to look like ears)
2 ripe fresh pears
12 whole cloves
¼ cup organic cottage cheese
12 whole strawberries
Rinse the lettuce and press it dry between some paper
towels. Then put it on a plate. This will be the grass the
bunny sits on. Cut the carrot pieces in half the long way
and lay them in pairs to use as bunny ears. Peel the pear
then cut the pear in half the long way. Remove the seeds
and place on a plate with the cut side down on top of the
lettuce. In the small end of the pear, push in 2 cloves
about ¾ inch from the end for the eyes, for the nose
push 1 clove at the very end of the pear. Cut a slit about
½ inch behind the eyes. Push two carrot half in for ears.
Place 1 tbsp of cottage cheese next to the round end of
the pear. That is for the tail. Put a few strawberries
around the bunny to make it look like the bunny hopped
into a strawberry patch.
2. Pesto
2 ounces of parmesan cheese cut into chunks
2 cups washed, dried and firmly packed basil leaves
½ cup extra virgin olive oil
¼ cup pine nuts
6 cloves of garlic, peeled
Put the parmesan cheese into a food processor and
process until it looks like rice. Add basil and process
again until basil is finely chopped. Scrape down the
edges of the food processor. With the processor running,
pour in the olive oil through the tube on top. Mix until
everything is combined. Scrape down the sides again.
Add the pine nuts and process only as long as it takes to
count to 3 slowly. Add garlic and process again until the
mixture is creamy. Use this instead of mayonnaise or
over pasta or meat.
3. Creamy Tomato Soup (cold or hot)
3 Ripe Tomatoes, seeded and Chopped (about 1/2 cup)
1/4 Cup Water
1/2 teaspoon Crushed Garlic (1 clove)
1/4 teaspoon Onion Powder
1/4 teaspoon Sea Salt
1/2 Ripe Avacado, Chopped
1 Tablespoon Extra Virgin Olive Oil
2 Teaspoons Minced Fresh Dill Weed or Basil
Place the tomatoes, water, garlic, onion powder, and sea
salt in a blender and process until smooth. Add Avocado
and Olive Oil and blend again until smooth. Add the dill
weed and blend briefly just to mix. Serve immediately or
chill in refrigerator if serving cold. Or put into saucepan
and warm up to a simmer and serve.
4. Turkey Sandwich
Use leftover roasted turkey. Layer with lettuce and
mustard on organic bread. Easy to pack up and take to
school.
5. Chicken Nuggets
3 tbsp butter (Raw Butter if possible), melted
2 tsp Worcestershire sauce (no MSG brands (organic))
2 whole large boneless, skinless free range chicken
breasts cut into 1 inch cubes
Almond Meal (for coating the chicken)
1/3 cup grated Raw parmesan cheese
In a bowl stir together butter and Worcestershire sauce.
Add chicken cubes and toss to coat. In a plastic bag mix
almond meal and parmesan cheese. Add chicken cubes
to the bag a few at a time. Shake to coat. Put chicken in
a single layer on a cookie sheet. Bake at 450 for about
7-9 minutes. These are way better than McDonalds!
6. Macaroni and Cheese
One pound of veggie pasta (usually tri-colored)
3 oz of mozzarella cheese grated or cubed
3 oz of cheddar cheese grated or cubed (Tillamook or
Raw Cheese)
½ cup of organic whole milk or Raw Milk
2 tbsp butter
Cook macaroni according to package directions. Drain
water. Add butter milk and both cheeses. Stir till cheese
is all melted. Salt and pepper to taste.
7. Other lunch things I like: raw broccoli and cauliflower and
carrots with a tiny bit of Hummus (good Organic kind).
Apple slices or even whole granny smith apples. These things
pack into a lunch box really easily and they help me get through
the day at school.
Dinner
1. Broiled Halibut
Use about 2 pounds of halibut steaks. Put it on the
broiler pan and sprinkle just a bit of sea salt (pink in
color) on it. Broil till juices run clean and take out of the
oven. Drizzle a bit of melted Raw butter and a hint of
honey over the steak (if you want a sweet touch). Easy
and really good.
2. Chipotle Salmon
Thawed salmon fillet with the skin still on one side of
the fillet. Put the fish on a piece of foil with the skin
next to the foil. Sprinkle on chipotle seasonings and
lemon pepper seasoning to taste. Cover the top of the
fillet with seasonings. Put it on the grill with the foil still
under it. Cover the grill and cook till it easily flakes
apart.
3. Roast Turkey
Get a big Free-Range Organic Turkey and thaw it out.
Take out the neck and the bag of giblets. Rinse the
turkey and pat it dry. Sea Salt (pink in color) and pepper
the inside of the turkey. Rub olive oil all over the
outside of the turkey. Put a whole apple and a whole
onion inside the turkey. Cook the turkey inside a
roasting bag (you don’t have to baste it that way).
Follow the size chart on the box with the turkey bag for
how long to cook your turkey. When it is done, you will
see the apple has popped out of its skin and the onion
looks much softer. This adds a little bit of flavor to the
turkey and helps it stay moist without being a hard
flavor. Peel off the skin, carve and serve. You can even
eat the apple and onion if you want.
4. Meatballs
Use one pound of grass fed hamburger. Add in about ¾
a cup of Ezekiel 4:9 ® (sprouted grain) bread crumbs,
one egg, and about 1 teaspoon of Greek seasoning. Add
a splash of either ketchup or A1 sauce, but not much.
Mix it all together and form into meatballs. Place in a
single layer on a cookie sheet. Bake at 350 for about
10-13 minutes or until browned all over. Cut one open to
make sure it is cooked through. I love these with
steamed broccoli!
5. Vegetable Soup
3 large carrots, peeled and sliced into coins
2 large potatoes, peeled and cubed
2 stalks of celery, chopped
1 tomato, cut into chunks
1 qt organic vegetable broth
1 qt organic free range chicken broth
½ cup of water
2 teaspoons of organic flour or fresh ground flour
Put all veggies in a stock pot. Add in both broths. Mix
the flour in the ½ cup of water till it looks like milk. You
might need slightly more or less flour to get the milky
look you want. Add the flour water to the soup. Add
more water as needed. Simmer on stove top till all
veggies are soft. This is especially good when you get to
help pick the veggies yourself!
6. Fajita Salad
½ cup organic sour cream (Full Fat)
2 ½ tbsp lime juice
1 tsp raw sugar or xylitol
¼ tsp each chili powder and ground cumin
4 boneless, skinless free range chicken breast halves, cut
into thin strips
1 cup each sliced green and red bell peppers
1 small red onion, thinly sliced into rings
½ cup salsa (fresher the better)
2 tbsp chopped fresh cilantro
8 cups shredded romaine lettuce
½ cup shredded cheddar cheese (2 oz) (Tillamook or
Raw Cheese)
In a small bowl, combine sour cream 1 ½ tbsp lime juice,
sugar or xylitol, chili powder and cumin. Refrigerate
dressing till ready to use.
In a large skillet or wok, stir chicken over medium heat
until no longer pink. Continue to cook chicken until it is
lightly browned. Add peppers and onions. Cook for 3
minutes. Add salsa and cook for 2 more minutes.
Stir in remaining 1 tbsp of lime juice and cilantro. Mix
well. Remove from heat.
Divide lettuce between 4 plates. Top with warm chicken
mixture. Spoon over a small amount of dressing.
Sprinkle with cheese and serve.
If you don’t like onions, you can use 3 colors of bell
peppers instead of just 2 colors. It is still very tasty that
way.
7. Lasagna
Use 6 Ezekiel lasagna noodles or zucchini slices. Boil
according to package directions
In a large bowl combine one pound of grated mozzarella
cheese and 16 oz of small curd organic cottage cheese.
Brown one pound of ground organic turkey meat. Mix
with a jar of organic spaghetti sauce.
In a 9x13 pan put a spoonful of the meat sauce on the
bottom and spread it around. Layer noodles (3 across),
cheese mixture and meat mixture. Repeat layers one
more time. Bake at 350 for about 30 minutes. Let it set
for 5 minutes before serving.
I love to have fresh cut
green beans with the lasagna too.
Snacks
5. Fruity Cheese Bobs (kabobs)
1. Tropical Popsicles
Cut up a banana
1 orange, sectioned
Cut up an apple
1 banana chopped
Cut up some cantaloupe
1 cup fresh pineapple juice
Cut up chunks of your favorite cheese. (Tillamook or raw
Blend everything in a blender and pour into ice cube trays or
cheese)
small paper cups. Put a layer of plastic wrap on top of the
Put them on a skewer in a fun pattern. (that is a sharp
juice mixture till slightly frozen. Poke in a spoon or
pointy stick. Ask your mom for help)
popsicle stick and continue freezing. When frozen, eat and
When it is on the skewer, roll it in orange juice so it
enjoy.
doesn’t get all yucky brown.
For extra coolness roll it in some coconut.
2. Egg Boats
These are fun to take to school for parties and things in
Take a hard boiled egg and peel it. Cut it in half and
your classroom. The kids will love them!
carefully take out the yokes. Mix yolk with a squirt of
mustard, some sea salt and a dash of pepper (if you like
pepper). Put the mixed up yolk back in the egg. Get a slice 6. Carrot Dunkers
Pick some carrots out of your garden. If you don’t have a
of raw cheese and cut some small triangles. Put a toothpick
garden get some Organic ones at the store that still have
through the cheese and stick the other end in the egg. Now
the green stuff on top. Then you can tell it is fresher.
you have a sail on your egg boat. YUMMY
Scrub off all the dirt and make sure they are clean. Cut the
carrots into small circles like coins. Stick a toothpick in
3. God’s Granola
the middle of a carrot coin and dip it in some peanut butter
1 cup oatmeal raw (Bob’s Redmill Gluten Free Whole
(Organic Valencia Peanuts).
Rolled Oats)
1/3 cup wheat germ
7. Pop-eye's Snack
¼ cup coconut
Pick or buy some fresh spinach. Make sure you wash it
¼ cup sunflower seeds
first. Mix together 1 tablespoon of softened organic cream
¼ cup organic whole milk or raw milk
cheese and 3 shelled and broken peanuts (Organic
1 teaspoon cinnamon
Valencia Peanuts). Spread the mix on the spinach leaf and
Mix all of that together in a bowl. When you have it mixed
roll it up. Hold it together with a toothpick to eat later or
together add
with your fingers and eat it now.
2 tablespoons of honey
2 tablespoons of coconut oil
1 teaspoon of vanilla
Mix all that together again. Spread it out on a cookie sheet 8. Applesauce
Chop up 4 apples. Leave the peels on them for extra
and put it in the oven. Bake it at 375 for about 8-10
goodness. Boil in about ½ inch of water. Add 3
minutes. Be sure to watch it so it doesn’t burn. Take it out
tablespoons of honey and let everything boil again. Stir it
and cool it on some paper towels. Then you can eat it.
a lot. When the apples have cooked down and are really
Mmmm
soft you can decide if you want to eat it kind of chunky or
if you want to put it in the blender to make it smooth. Add
4. Fruit Salad
a sprinkle of cinnamon on top and TADA… applesauce!
Take your favorite fruits that you have at your house. Cut
If you don’t like cinnamon you can try lots of other spices
them up and put them in a bowl. That makes a really easy
like ginger, allspice or nutmeg.
and tasty snack or breakfast. I like to use:
Handfuls of grapes
9. Patriotic Berries
A banana in slices
Find a clear cup or you can use a bowl. Slice some
Some chopped up granny smith apples
strawberries into the cup. Add some blueberries and fresh
One or two Clementine oranges (they are pretty easy to peel
coconut. It looks pretty and tastes great. Happy 4th of
by yourself)
July!
Snacks continued
10. Jack-O-Lantern Muffins
We make these muffins at Halloween time. You get to do TWO fun things
with your family. First you get to carve a pumpkin and then you get to
make muffins!
Save the eyes and nose and mouth from when you carve your pumpkin.
After you have the pumpkin carved, wash the pieces you have saved. Put
them on a cookie sheet and bake them for about 30 minutes at 350 degrees
or until the pieces are soft. Take them out and peel the skin off the
pumpkin. Put the good part in a bowl so it can cool. Then mash it all up.
Leave that in one bowl and get another bowl to start making muffins.
Mix ¾ cup of organic flour or fresh ground flour (we mix organic whole
wheat with organic white flour)
¼ cup raw honey
¼ teaspoon salt
1 teaspoon baking powder (aluminum free)
¼ teaspoon cinnamon
¼ teaspoon nutmeg
Add one egg
2 Tablespoons milk (or coconut milk)
¼ cup of pumpkin (that is the eyes and nose and mouth you mashed earlier)
1/8 cup Raw butter
Stir all of that together until it is well mixed.
Spoon it into muffin pans (use those paper liners to make it easier later)
Bake at 400 for 20 minutes.
These are great snacks or even in your school lunch! They taste super!!!
If you really like this you can double the recipe and make a whole loaf of
pumpkin bread. Put it in a loaf pan and bake it for 50 minutes. You can
even add in ¼ cup of your favorite nuts if you want to.
About the cook
She is a age 9 little girl that
loves to make food that is by
God. This book is a collection of
her favorite recipes that she
wants to share with you. Enjoy!
Dr. T.J. Osborne
Dr. Patti Gonzalez
1305-C North Bascom Ave.
San Jose, CA 95112
408-985-1111
info@maximizedlivingevents.com
www.maximizedlivingsanjose.com