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

1. 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.
2. 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.
3. 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.
4. 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

1. 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.
2. 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.
3. 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

1. Preheat the oven to 375 degrees.
2. Meatballs: In a large mixing bowl combine the ground turkey, roasted cauliflower, Spinach, egg, garlic, and spices.
3. Mix ingredients together well. Roll and Ball the mixture into 16 2-oz. meatballs.
4. 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.
5. Sauce: in a separate pan, heat the sauce and add the meatballs to finish cooking. Then add the noodles.
6. 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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