Breakfast: PB & J Crepes and Sliced Fruit
Ingredients
Crepes
- 1 cup whole wheat flour
- 1 cup of flour
- 1/2 tsp of salt
- 4 to 5 large eggs
- 1 cup of 1%
- 1 tbsp and 1.5 tsp's of melted butter
- 1 cup water
Filling
- 1 cup of Fresh Organic Jam
- 1 cup of Creamy Peanut Butter
Topping
- 4 oz of Blueberries
- 8 oz of Strawberries
Instructions
- Combine whole-wheat flour, all-purpose flour, sugar (if using), salt, eggs, milk and butter (or oil) in a food processor or blender; process until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
- Slowly whisk water into the crepe batter. Lightly oil a small nonstick skillet with a crumpled paper towel; heat the skillet over medium-high heat. Ladle batter into the skillet with a small ladle or measuring cup; immediately tilt and rotate the pan to spread the batter evenly over the bottom.
- Cook the crepe until the underside is lightly browned, about 30 seconds. Using a small metal spatula or a fork, lift the edge of the crepe, quickly grasp it with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds longer. Slide the crepe onto a plate.
- Use 1 tbsp of peanut butter to spread evenly on the crepe, add 1 tbsp of Jam to the top of the peanut butter. Roll the crepe and slice into round pieces. Cover with freshly sliced fruit.
Lunch: Chinese Chicken Salad
Ingredients
- Chicken Salad
- 2 Chicken Breasts
- Romaine Lettuce
- Green Cabbage
- English Cucumber
- Green Onions
- Red Onion
- Red Bell Pepper
- Yellow Bell Pepper
- Black and Gold Sesame Seeds
- Crispy Wontons
- Toasted Sesame Oil
- Salt and Pepper
Sesame Soy Ginger Dressing
- Black and Gold Sesame Seeds
- Soy Sauce
- Toasted Sesame Oil
- Avocado Oil
- Minced Ginger
- Water
Instructions
- Dressing: In mixing bowl whisk 2 tbsps Toasted Sesame oil, 4 tbsp of Avocado Oil, 1 tbsp minced Ginger, 1.5 tsp of each sesame seed, 1 tbsp Soy Sauce, 1/4 to 1/2 cup of Water.
- Chicken: Slice the chicken, rub chicken in about a tbsp of the toasted sesame oil, salt and pepper the chicken then in a large sauté pan lay flat the chicken slices, remove from heat once you've flipped them and set aside.
- Salad: Chop 2 heads of Romaine lettuce and place in a large bowl, chop a quarter of the head of cabbage and add it to the bowl with the romaine. Cut all the veggies into a medium dice. Add them to the bowl. 1 tbsp of sesame seeds.
Dinner: Turkey Meatballs with Homemade Marinara on Zoodles
Ingredients
- 2 lbs 93/7 lean ground turkey
- 1 cup Chopped Organic Spinach
- 1 cup Roasted and Riced Cauliflower
- 1 large Egg
- 1 tbsp of Kosher Salt
- 2 tsp Fresh Cracked Black Pepper
- 1/2 tsp Cumin
- 1 tbsp Minced Garlic
- 1 tbsp Extra Virgin Olive Oil to coat the pan.
- Pecorino Cheese
- Olive oil
- Italian Parsley
- Basic Tomato Sauce (or make our own with Roma Tomatoes, Fresh Oregano, Yellow Onion, Garlic, Black Pepper, Green Onions, salt, Vegetable Stock)
- Spaghetti Zoodles (zucchini noodles)
Instructions
- Preheat the oven to 375 degrees.
- Meatballs: In a large mixing bowl combine the ground turkey, roasted cauliflower, Spinach, egg, garlic, and spices.
- Mix ingredients together well. Roll and Ball the mixture into 16 2-oz. meatballs.
- In a cast iron pan or sauté pan, heat a tbsp of Olive Oil and place the meatballs in the pan browning them. Place the pan into the oven and cook for 15 minutes.
- Sauce: in a separate pan, heat the sauce and add the meatballs to finish cooking. Then add the noodles.
- Shave Pecorino cheese on top of the plated pasta and add chopped parsley.
Recipes courtesy of Chef Ben and his daughter Kaia - Daddy Daughter Cooking
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