Jorge Cruise Helps Keep You “Tiny and Full”

Playing Jorge Cruise Helps Keep You “Tiny and Full”

 

 

Chocolate Blueberry Muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 4 teaspoons raw sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon egg replacer
  • 1/2 teaspoon salt
  • 1 1/4 cups unsweetened coconut milk
  • 1/4 cup applesauce
  • 1/2 cup frozen blueberries

Instructions

  1. Preheat oven to 400º F
  2. Spray a 12-cup muffin tin with nonstick cooking spray. 
  3. In a large bowl combine flour, cocoa powder, sugar, baking powder, egg replacer, and salt. 

 

 

Tortilla Bacon Mozzarella Pizza

Ingredients

  • 2 slices bacon, chopped
  • 1 (10 inch) flour tortilla
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon grated parmesan cheese
  • 1/2 tomato, thinly sliced 

Instructions

  1. Preheat oven to 450º F.
  2. In a skillet over medium heat, fry bacon until cooked through. 
  3. Drain on paper towels. 
  4. Place tortilla on baking sheet.
  5. Top with cheeses, tomato slices, and cooked bacon and sprinkle with garlic. 
  6. Bake for 8-10 minutes, or until tortilla is crisp and cheese is melted. 
  7. Sprinkle with basil. 
  8. Slice and serve.

 

 

Roasted Zucchini Lasagna

Ingredients

For the “Noodles”:

  • 2 large zucchini, peeled and sliced lengthwise into ¼-inch noodle-like strips
  • Salt and pepper to taste

For the Meat Sauce: 

  • 1 1/2 lb. turkey breast
  • 2 onions, chopped
  • 3 cloves garlic, chopped2 tablespoons olive oil1 red bell pepper, cored and chopped
  • 1 (16-oz.) package sliced mushrooms1 (10-oz.) package frozen chopped spinach
  • 1 (28-oz.) can tomato sauce
  • 1 (15-oz.) can diced tomatoes
  • 1 teaspoon red pepper flakes (optional)
  • 2 tablespoon Italian seasoning
  • Salt and pepper, to taste

For the Cheese Mixture: 

  • 2 cups ricotta cheese
  • 2 eggs
  • 3 scallions, chopped
  • 3 cups shredded mozzarella cheese 
  • 1/2  cup grated Parmesan cheese

Instructions

  1. Preheat oven to 425º F. Spray a baking sheet with cooking spray.

For the “Noodles”:

  1. Arrange zucchini slices on baking sheet and season with salt and pepper 
  2. Transfer to oven and bake for 5 minutes on each side  
  3. Reduce oven temperature to 375º F

For the Meat Sauce:

  1. In a large skillet over medium heat, brown turkey, onion, and garlic in olive oil for 5 minutes
  2. Add red pepper and mushrooms, and cook for 5 minutes
  3. Add spinach, tomato sauce, diced tomatoes, red pepper flakes, and Italian seasoning, and season with salt and pepper
  4. Simmer for 5 – 10 minutes

For the Cheese Mixture: 

  1. In a bowl, mix together ricotta cheese, eggs, and scallions
  2. Spread one-third of meat sauce in bottom of 9x13-inch baking dish
  3. Layer half zucchini slices on top, spread with half ricotta mixture, and sprinkle with one-third of the mozzarella and Parmesan
  4. Repeat the layers one more time
  5. Add the last layer of sauce, then sprinkle remaining mozzarella and Parmesan on top
  6. Cover with foil and bake for 1 hour
  7. Remove foil and bake for another 5 – 10 minutes, until cheese is browned
  8. Let cool for 10 minutes before serving

 

 

Banana Berry Ice Cream

Ingredients

  • 1 1/2 medium bananas, peeled, sliced, and frozen until solid
  • 1/2 cup chopped frozen strawberries
  • 2 tablespoons cream

Instructions

  1. Place frozen bananas in a blender
  2. Mix until they are the consistency of soft serve ice cream
  3. Add strawberries and cream and blend until smooth
  4. Transfer mixture to a freezer container and freeze until solid
  5. Serve when completely frozen

 

Source: Tiny and Full by Jorge Cruise