Breakfast
Baked Eggs in Tomato Cups
Ingredients
2 large tomatoes (variety of your choice)
2 large eggs
1/2 cup white cheddar, shredded**You will probably have extra cheese
1/4 cup Parmesan cheese, finely grated
Sea salt and pepper, to taste
1 tablespoon fresh basil, shredded
Instructions
1. Preheat the oven to 425 degrees.
2. Slice off the tops of each tomato, and using a sharp knife, gently cut around the inside perimeter of each tomato and scoop out the seeds.
3. Place the tomatoes in an oven-proof baking dish, with the tops. ***I sort of wedged my tomatoes up against the sides so that they would stay upright and the eggs would stay centered.
4. Depending on the size of your tomatoes, place about 1-2 tablespoons of the white cheddar in the bottom of each, making a little well with your fingers so that the eggs will lay flat.
5. Break an egg into each tomato, trying as best as you can to keep all the whites inside the tomato.
6. Bake the eggs for 10 minutes. **They will just begin to set during this time.
7. After ten minutes, remove the eggs from the oven and sprinkle with the Parmesan cheese.
8. Bake for another 7-10 minutes, until the eggs are set to your desired consistency.
9. Remove the eggs from the oven and let sit for about 2 minutes.
10. Sprinkle with salt and pepper and garnish with the fresh basil.
2 large tomatoes (variety of your choice)
2 large eggs
1/2 cup white cheddar, shredded**You will probably have extra cheese
1/4 cup Parmesan cheese, finely grated
Sea salt and pepper, to taste
1 tablespoon fresh basil, shredded
Instructions
1. Preheat the oven to 425 degrees.
2. Slice off the tops of each tomato, and using a sharp knife, gently cut around the inside perimeter of each tomato and scoop out the seeds.
3. Place the tomatoes in an oven-proof baking dish, with the tops. ***I sort of wedged my tomatoes up against the sides so that they would stay upright and the eggs would stay centered.
4. Depending on the size of your tomatoes, place about 1-2 tablespoons of the white cheddar in the bottom of each, making a little well with your fingers so that the eggs will lay flat.
5. Break an egg into each tomato, trying as best as you can to keep all the whites inside the tomato.
6. Bake the eggs for 10 minutes. **They will just begin to set during this time.
7. After ten minutes, remove the eggs from the oven and sprinkle with the Parmesan cheese.
8. Bake for another 7-10 minutes, until the eggs are set to your desired consistency.
9. Remove the eggs from the oven and let sit for about 2 minutes.
10. Sprinkle with salt and pepper and garnish with the fresh basil.
Overnight Oats in a Jar
Ingredients:
optional toppings:
Directions:
Place all the ingredient in a jar, shake, cover and refrigerate overnight. Add your favorite crunchy toppings such as nuts, granola, etc and enjoy the next day!
- 1/4 cup quick oats
- 1/2 cup unsweetened almond milk (or skim, soy)
- 1/4 medium banana, sliced (freeze the rest for smoothies!)
- 1/2 tbsp chia seeds
- 1/2 cup blueberries
- 4-5 drops NuNaturals liquid vanilla stevia (or your favorite sweetener)
- pinch cinnamon
optional toppings:
- 1 tbsp chopped pecans (or any nut)
Directions:
Place all the ingredient in a jar, shake, cover and refrigerate overnight. Add your favorite crunchy toppings such as nuts, granola, etc and enjoy the next day!
Avocado Breakfast Pizza with a Fried Egg
Ingredients
- 1/2 cup avocado, mashed
- 1/2 lime, juice
- salt and pepper to taste
- 1 pita, lightly toasted
- 1 egg, fried
- 1 strip bacon, cut into 1 inch sliced, fried and draind (optional)
- 1 tablespoon queso fresco, crumbled (optional)
- Mix the avocado, lime juice, salt and pepper, spread it on the toasted pita and top with fried egg and other toppings.
Lunch
Chicken Salad Wrap
Ingredients
Preparation
- 1/2 cup chopped cooked chicken breast
- 3 tablespoons chopped Fuji apple
- 2 tablespoons chopped black or red grapes
- 2 tablespoons Jif Extra Crunchy Peanut Butter
- 1 tablespoon lite mayonnaise
- 2 teaspoons honey
- Iceberg lettuce
Preparation
- Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey.
- Spoon into open lettuce leaf, roll and serve.
Turkey Wrap with Cucumber Cream Cheese
Ingredients
Directions
- 1/4 cup chopped cucumber
- 4 tablespoons softened cream cheese
- 3 large flour tortilla
- 1/4 pound sliced smoked turkey breast
Directions
- Stir cucumber into cream cheese, spread on tortillas, layer with turkey slices and roll up.
Grilled Chicken Avocado and Mango Salad
Ingredients:
For the vinaigrette:
Directions:
Whisk vinaigrette ingredients and set aside.
Toss avocado, mango, chicken and red onion together. Fill a large salad platter with baby greens or divide on 4 small dishes; top with chicken/avocado mixture and drizzlehalf the dressing on top. Serve with remaining dressing if desired
- 12 oz grilled chicken breast, sliced (from 1 lb raw)
- 1 cup diced avocado
- 1 cup diced mango (from 1 1/2 mangos)
- 2 tbsp diced red onion
- 6 cups baby red butter lettuce
For the vinaigrette:
- 2 tbsp olive oil
- 2 tbsp white balsamic vinegar
- salt and fresh cracked pepper to taste
Directions:
Whisk vinaigrette ingredients and set aside.
Toss avocado, mango, chicken and red onion together. Fill a large salad platter with baby greens or divide on 4 small dishes; top with chicken/avocado mixture and drizzlehalf the dressing on top. Serve with remaining dressing if desired
Dinner
Spaghetti Squash and Tomato Bake
Ingredients:
· About 3 cups cooked spaghetti squash (1 medium squash)
· 2 large garden tomatoes sliced
· Kosher Salt
· Garlic Powder, Onion Powder, Dried
· Basil, Dried Parsley for sprinkling
· 5 oz of fancy shredded Mexican cheese blend (separated)
· Fresh Basil for Garnish (optional)
Directions:
1. Preheat the oven to 350 degrees.
2. Spray a 11 x 9 casserole dish with non-stick spray.
3. Spread about 1 cup of spaghetti squash on the bottom.
4. Top with a layer of sliced tomatoes. Sprinkle with kosher salt and spices.
5. Top with 1.5 oz of cheese.
6. Add another layer of squash, then tomatoes, spices and cheese. Top with a final layer of squash.
7. Top with the last 2 oz of cheese and sprinkle with the spices one last time.
8. Bake for 30 minutes uncovered.
9. Top with some fresh cut basil and cut into 6 serving sizes about 3×3 inches each.
· About 3 cups cooked spaghetti squash (1 medium squash)
· 2 large garden tomatoes sliced
· Kosher Salt
· Garlic Powder, Onion Powder, Dried
· Basil, Dried Parsley for sprinkling
· 5 oz of fancy shredded Mexican cheese blend (separated)
· Fresh Basil for Garnish (optional)
Directions:
1. Preheat the oven to 350 degrees.
2. Spray a 11 x 9 casserole dish with non-stick spray.
3. Spread about 1 cup of spaghetti squash on the bottom.
4. Top with a layer of sliced tomatoes. Sprinkle with kosher salt and spices.
5. Top with 1.5 oz of cheese.
6. Add another layer of squash, then tomatoes, spices and cheese. Top with a final layer of squash.
7. Top with the last 2 oz of cheese and sprinkle with the spices one last time.
8. Bake for 30 minutes uncovered.
9. Top with some fresh cut basil and cut into 6 serving sizes about 3×3 inches each.
White Fish with 7 Spices
Ingredients:
• ¼ cup / 60 ml extra virgin olive oil
• 3 cloves garlic, minced or pressed
• 1 tsp / 5 ml paprika
• 1 tsp / 5 ml ginger
• 1 tsp / 5 ml fresh ground black pepper
• 1 tsp / 5 ml dried mustard
• 1 tsp / 5 ml oregano
• 1 tsp / 5 ml chili powder
• 1 pinch cayenne pepper
• 4 tilapia filets, thawed (or other white fish)
Preparation:
• ¼ cup / 60 ml extra virgin olive oil
• 3 cloves garlic, minced or pressed
• 1 tsp / 5 ml paprika
• 1 tsp / 5 ml ginger
• 1 tsp / 5 ml fresh ground black pepper
• 1 tsp / 5 ml dried mustard
• 1 tsp / 5 ml oregano
• 1 tsp / 5 ml chili powder
• 1 pinch cayenne pepper
• 4 tilapia filets, thawed (or other white fish)
Preparation:
- Preheat oven to 400ºF/ 205ºC. Line your baking sheet with parchment paper.
- In a medium-sized bowl combine olive oil, garlic and seasonings.
- Dip each filet into the seasoning and place it on the baking sheet.
- Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven.
- Bake for 10 minutes.
Polenta with Brussel Sprouts and Mushrooms
Ingredients:
For the topping:
1 pound Brussels sprouts, trimmed and halved
4 slices bacon, chopped
olive oil
1 shallot, sliced
2 cloves garlic, sliced
6 oz baby portobello mushrooms, sliced
parsley for garnish
grated Parmesan or Romano for garnish
For the polenta:
1 cup yellow corn meal
2 cups chicken stock
1 cup whole milk
1/2 cup grated Parmesan, or Romano cheese
2 Tbsp butter
salt and pepper
(leave out the bacon and replace chicken stock with vegetable stock for a vegetarian dish)
Directions:
Spread out the bacon pieces on a baking sheet and roast for about 5 minutes until it's crisp and the fat has rendered. Remove the bacon and set aside, but leave the fat. Put the Brussels sprouts on the pan and toss with a little olive oil and the bacon fat. Roast for 10 minutes, stirring once or twice.
Add the mushrooms, garlic and shallots, salt and pepper to the pan and roast for another 10 minutes, stirring once or twice, until the sprouts are just tender.
Meanwhile make the polenta: put the corn meal in a pot set on medium high heat. Whisk in the stock and milk while heating to a boil, stirring often. Then reduce the heat and simmer for about 5 to 10 minutes until the polenta is thick. Finish with two tablespoons of butter, and the cheese, stirring until melted and check the seasoning. If the polenta gets too thick you can always add more stock or milk. You're aiming for the consistency of oatmeal.
Ladle the polenta into bowls and top with the Brussels sprouts and mushrooms. Garnish with parsley and grated cheese.
For the topping:
1 pound Brussels sprouts, trimmed and halved
4 slices bacon, chopped
olive oil
1 shallot, sliced
2 cloves garlic, sliced
6 oz baby portobello mushrooms, sliced
parsley for garnish
grated Parmesan or Romano for garnish
For the polenta:
1 cup yellow corn meal
2 cups chicken stock
1 cup whole milk
1/2 cup grated Parmesan, or Romano cheese
2 Tbsp butter
salt and pepper
(leave out the bacon and replace chicken stock with vegetable stock for a vegetarian dish)
Directions:
Spread out the bacon pieces on a baking sheet and roast for about 5 minutes until it's crisp and the fat has rendered. Remove the bacon and set aside, but leave the fat. Put the Brussels sprouts on the pan and toss with a little olive oil and the bacon fat. Roast for 10 minutes, stirring once or twice.
Add the mushrooms, garlic and shallots, salt and pepper to the pan and roast for another 10 minutes, stirring once or twice, until the sprouts are just tender.
Meanwhile make the polenta: put the corn meal in a pot set on medium high heat. Whisk in the stock and milk while heating to a boil, stirring often. Then reduce the heat and simmer for about 5 to 10 minutes until the polenta is thick. Finish with two tablespoons of butter, and the cheese, stirring until melted and check the seasoning. If the polenta gets too thick you can always add more stock or milk. You're aiming for the consistency of oatmeal.
Ladle the polenta into bowls and top with the Brussels sprouts and mushrooms. Garnish with parsley and grated cheese.
Snacks
Baked Apple Chips
Ingredients:
- 2 apples
- Cinnamon
- Remove apple core.
- Thinly slice the entire apple.
- Line a cookie sheet with parchment paper and place apple slices on it.
- Sprinkle with cinnamon.
- Bake at 275 degrees for two hours. At the end of hour one flip them over so they bake evenly.
Green Tropical Smoothy
Ingredients:
3/4 cup light coconut milk
6 oz fat free Greek yogurt
3/4 cup fresh pineapple, cubed
1 ripe medium banana
1 cup spinach
2 tbsp sweetened shredded coconut
1 1/4 cups ice
Directions:
Put everything into the blender and blend until smooth. Makes about 3 1/2 cups.
3/4 cup light coconut milk
6 oz fat free Greek yogurt
3/4 cup fresh pineapple, cubed
1 ripe medium banana
1 cup spinach
2 tbsp sweetened shredded coconut
1 1/4 cups ice
Directions:
Put everything into the blender and blend until smooth. Makes about 3 1/2 cups.