Breakfast, Snacks, and Dinner Recipes

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BREAKFAST RECIPES

Breakfast Burritos

Ingredients

1 tsp chipotle paste

1 egg

1 tsp rapeseed oil

50g kale

7 cherry tomatoes, halved

½ small avocado, sliced

1 whole meal tortilla wrap, warmed

Directions

Step 1: Whisk the chipotle paste with the egg and some seasoning in a jug

Step 2: Heat the oil in a large frying pan, add the kale and tomatoes

Step 3: Cook until the kale is wilted and the tomatoes have softened, then push everything to the side of the pan.

Step 4: Pour the beaten egg into the cleared half of the pan and scramble.

Step 5: Layer everything into the center of your wrap, topping with the avocado, then wrap it up.

Serving suggestions: Eat while still hot. The burritos go well with hot sauce or fruit salad. Serves one.

Gluten-Free Pumpkin Pancakes

Ingredients

Canned pureed pumpkin

Granulated sugar

Baking powder

Pumpkin pie spice

Ground cinnamon

Salt

Pure vanilla extract

Vegetable oil

Eggs

Directions

Step 1: In a large bowl, whisk together the pumpkin puree, baking powder, granulated sugar, pumpkin pie spice, cinnamon, salt, pure vanilla extract, egg (or egg replacer), and the vegetable oil until smooth.

Step 2: Add the gluten-free flour, xanthan gum and mix until fully combined.

Step 3: Stir in the milk (½ cup at a time) and mix until smooth. For thinner pancakes, stir in 1 to 2 tablespoons of milk.

Step 4: Scoop the batter into a greased ¼ cup measuring cup and pour the batter onto a greased griddle (275°F) or pan for each pancake.

Step 5: Cook the pancakes until the batter starts to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown

Serving suggestions: Goes well with scrambled eggs.

SNACK RECIPES

Double Chocolate Banana Bread Bars

Ingredients

ripe bananas (make sure you use the ones with brown spots for extra sweetness and moisture!)

eggs

vanilla extract

fine blanched almond flour

coconut flour

unsweetened cocoa powder

baking powder

baking soda

chocolate chips, dairy free if desired

Directions

Step 1: Preheat oven to 350 degrees Spray an 8x8 inch baking pan with nonstick cooking spray and set aside.

Step 2: Add bananas, eggs and vanilla to a blender and blend until smooth.

Step 3: In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, baking powder and salt.

Step 4: Gently fold in wet mixture and stir until well combined. Next stir in chocolate chunks, reserving a few tablespoons.

Step 5: Spread batter evenly into prepared pan and sprinkle remaining chocolate chunks on top. Bake for 18-25 minutes or until toothpick comes out clean. Once done baking, transfer pan to a wire rack to cool for 20 minutes before cutting into bars.

Chocolate milk

Ingredients

12 ounces milk, any type.

1 tablespoon unsweetened cocoa powder

2 teaspoons confectioners' sugar

Directions

Step 1: Pour the milk into a glass and slowly add cocoa powder while blending with an immersion blender, spoon, or a small whisk. An immersion blender or a small whisk work best because they reduce the clumping of the cocoa powder.

Step 2: Add powdered sugar until well blended.

Step 3: Serve immediately or cover and place in the refrigerator until ready to drink. Enjoy.

DINNER RECIPES

Tuscan Butter Roast Chicken

Ingredients

1 (3-lb.) whole chicken

Kosher salt

Freshly ground black pepper

1 lb. baby potatoes, halved

1 large head broccoli, cut into florets

1 large red onion, cut into wedges

2 c. cherry tomatoes

2 tbsp. extra-virgin olive oil

Pinch red pepper flakes

4 tbsp. melted butter

3 cloves garlic, minced

1 tsp. Italian seasoning

Spinach, for serving

1/4 c. thinly sliced basil

Directions

Step 1: Place a large skillet in oven and preheat to 450°. Pat chicken dry with paper towels and season generously with salt and pepper. Let sit at room temp while oven preheats and you prepare remaining ingredients.

Step 2: In a large bowl toss together potatoes, broccoli, red onion, cherry tomatoes, and oil. Season with salt, pepper, and a pinch of red pepper flakes.

Step 3: In a small bowl, combine butter, garlic, and Italian seasoning. Brush all over chicken.

Step 4: Carefully remove skillet from oven and place chicken in center, then scatter vegetables around. Bake until skin is crispy and golden and internal temperature of thigh registers 165°, about 1 hour. Let rest 15 minutes.

Step 5: Serve chicken and vegetables over a bed of spinach. Spoon additional pan drippings over, if desired and top with basil.

Eggplant Lasagna

Ingredients

Eggplant

2 eggplants sliced lengthwise (1/4 inch thick)

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

Sauce

1-pound sweet Italian sausage or ground beef

1/2 large white onion minced

3 cloves garlic crushed

1 28 ounce can crushed tomatoes

1 6 ounce can tomato paste

1 8 oz can tomato sauce

½ cup white wine

½ cup chopped fresh basil

1 teaspoon ground oregano

½ teaspoon salt

¼ teaspoon ground black pepper

¼ cup + 2 tablespoons chopped fresh parsley divided

Cheese

15 ounces ricotta cheese

1 large egg

½ teaspoon salt

⅛ teaspoon ground nutmeg

1 pound deli sliced mozzarella cheese

1 cup freshly grated Parmesan cheese

Directions

Step 1: Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.

Step 2: Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Roast in the preheated oven until tender, about 25 minutes, turning halfway through.

Step 3: Meanwhile, in a large pot over medium heat, add in ground sausage or ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in fresh basil, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 30 minutes (or up to 4 hours).

Step 4: In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.

Step 5: Lightly grease a deep 9x13 pan. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 6 eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of eggplant, topped with another 1 cup of meat sauce to cover the eggplant. Top with remaining mozzarella and Parmesan cheese.

Step 6: Bake in preheated oven for 30 to 35 minutes. Serve hot.

References

Breakfast Burritos https://www.bbcgoodfood.com/recipes/breakfast-burrito

Gluten free pumpkin pancakes https://www.mamaknowsglutenfree.com/gluten-free-pumpkin-pancakes/

Double chocolate banana bread bars https://www.ambitiouskitchen.com/double-chocolate-paleo-banana-bread/

Chocolate milk https://www.thespruceeats.com/chocolate-milk-recipe-2355494

Tuscan butter roast chicken https://www.delish.com/cooking/recipe-ideas/a26241824/tuscan-butter-roast-chicken-recipe/

Eggplant lasagna https://thestayathomechef.com/classic-eggplant-lasagna/