Breakfast
Banana Split Pancakes
- 1/2 cup oats
- 1/2 teaspoon baking powder
- 1/2teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cardamon
- 1/4 teaspoon all-spice
- 2 eggs
- 1/4 cup applesauce
- 1 banana
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- Toppings: maple syrup, strawberry jam/jelly, slicedbananas, fresh strawberries, Greek yogurt
- Place oats and spices in a blender or food processor; blend until oats are ground up.
- Add eggs, applesauce, banana, and vanilla. Process until incorporated.
- Meanwhile, heat a griddle or skillet. Pour batter onto the griddle and top with chocolate chips. Cook for 3-4 minutes on one side, until edges appear cooked.
- Flip over and cook for 3-4 more minutes.
- To serve, top with your favorite syrup, jam/jelly, yogurt, or fresh fruit!
Butterscotch Cauldron Cakes Pancakes
- 1 cup whole wheat flour
- 2 tsp butterscotch pudding
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 1 egg
- 1/3 cup sugar
- ½ tsp lemon zest
- 4 T butter, melted
- 1¼ cups milk with 1 tsp lemon juice
- 1 tsp toffee bits
- In a small bowl, mix together milk and lemon juice. Allowed to sit for 30 to 60 seconds, until thickened.
- Whisk together all dry ingredients in a medium bowl.
- In a small bowl, mix together eggs, sugar, and lemon zest. Drizzle in melted butter and whisk vigorously. Whisk in lemon milk.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Add toffee bits, stirring until just combined.
- Pour batter into a greased, heated griddle or skillet. Cook on each side for 2 to 3 minutes, then flip and cook another 2 to 3 minutes until golden brown.
- Serve with butter, maple syrup, and additional toffee bits if desired!
Adapted from recipe from The Unofficial Harry Potter Cookbook
Whole Wheat Pancakes
- 1 cup whole wheat flour
- ½ cup quick oats
- ¼ tsp salt
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 large egg
- 1 cup unsweetened almond milk
- 2 T coconut sugar
- ¼ cup Greek yogurt
- 1 tsp vanilla extract
- ½ cup add-ins (chocolate chips or fruit), optional
- Additional toppings: syrup, fruit, or jam
- Mix together the flour, oats, salt, baking powder, and cinnamon in a large bowl. Set aside.
- In a separate bowl, whisk egg and milk together. Whisk in the brown sugar and yogurt until completely smooth – no lumps! Whisk in vanilla until combined.
- Make a hole in the dry ingredients and pour in the wet ingredients. Stir gently until just combined.
- Add any mix-ins you prefer, but again – do not overmix the batter.
- Grease a griddle or skillet and heat over medium heat. Once hot, drop about 1/4 cup of batter on the pan. Cook until the edges look dry and bubbles begin to form on the center of the batter (about 1 minute). Flip and cook on the other side until cooked through, about 2 more minutes.
- Serve immediately with additional toppings, like fruit, jam, or syrup!
Blueberry Kefir Pancakes
- 1 cup whole wheat flour
- 1 T coconut sugar
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1 1/4 cups lactose-free Kefir
- 1 large egg
- 1/2 cup blueberries, frozen
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Add the kefir & eggs; whisk everything together until combined. Lumps are fine – do not overbeat.
- Heat a large non-stick skillet on medium-low with coconut oil.
- Add blueberries right before pouring the batter in the pan. Ladle ⅓ cup of batter into the skillet. Allow to cook 4-5 minutes.
- Flip pancakes once bubbles rise to the surface and the bottoms are golden brown.
- Cook until both sides are lightly browned.
- Serve warm as is, with syrup or jam, or with fresh fruit!
Adapted from recipe by Green Valley Organics Lactose Free
Vegan Pancakes with Fresh Strawberries
- 1 T ground flax seed
- 2½ T water
- 1 cup flour (all-purpose or whole wheat)
- 1 tsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup + 1 T non-dairy milk
- 1 tsp apple cider vinegar
- 1 T coconut oil, melted
- Make flax egg by whisking together flax and water in a small bowl. Set aside while prepping other ingredients.
- Combine all dry ingredients in a medium bowl.
- Mix together milk and vinegar to make buttermilk. Add in melted coconut oil and flax egg.
- Make a well in the dry ingredients and pour in wet ingredients. Slowly mix for about 30 seconds – don’t over mix!
- Pour batter onto heated and greased skillet. Cook for 2-3 minutes, until edges look done, and flip. Cook another 4-5 minutes.
- Serve with fresh strawberries
Lunch
Strawberry Chicken Salad
- 6 oz. shredded chicken
- 2 T diced onion
- 2 T diced carrot
- 2 T diced celery
- 2 T avocado mayonnaise
- 2 T Strawberry Poppyseed dressing (see below)
- Pinch garlic powder
- Pinch salt and black pepper
- 2 T chopped walnuts
- In a bowl, mix all ingredients together. Serve with crackers, salad greens, or alone!
Chicken & Avocado Spinach Salad with Strawberry Poppyseed Dressing
- 1 cup salad greens
- 3/4 cup chicken, chopped
- 5 strawberries, chopped
- ½ avocado, thinly sliced
- 1 teaspoon sliced almonds
- 1 teaspoon cheese of choice (I like feta)
- 1/4 cup tomatoes, diced
- 1/4 cup cucumbers, diced
Salad Dressing
- 2 T strawberry yogurt
- 2 T Greek yogurt
- 2 T milk
- 1 T honey
- 1 teaspoon coconut sugar
- 1 T apple cider vinegar
- 1 teaspoon poppy seeds
- Mix together salad dressing ingredients and set aside. Note: it will make more than needed for this recipe.
- Slice chicken and vegetables for the salad and toss with salad greens.
- Top with dressing and serve immediately!
Dinner
Eggplant Lasagna
- 1 large eggplant
- 10 oz. spinach, thawed
- 1 cup ricotta or cottage cheese
- 1 cup mozzarella cheese, divided
- ¼ cup Parmesan cheese
- 1 egg
- 1 minced garlic clove (½ tsp)
- Salt and pepper to taste
- 2 cups tomato or marinara sauce
- Preheat oven to 400 degrees. Grease two baking sheets and a casserole dish.
- Cut the ends off the eggplant and slice into thin slices. Place on baking sheets and bake 10 minutes.
- Strain the spinach of any additional liquid and place in a bowl. Add ricotta/cottage cheese, 1/2 cup mozzarella, Parmesan, egg, and garlic. Mix well and season to taste.
- Pour 1 cup of tomato sauce in the bottom of the greased casserole dish. Cover completely with eggplant slices.
- Spread the cheesy spinach mixture on top of the eggplant slices, then top with remaining eggplant.
- Top with the remaining tomato sauce and sprinkle with mozzarella.
- Bake for 25-30 minutes and serve immediately with crusty bread and a fresh salad!
Kale & Turkey Sauté
- 1 bunch kale (about 3 cups) chopped into bite size pieces
- ½ pound turkey sausage, casings removed
- 2 cloves of garlic, finely minced
- 1 pinch red pepper flakes
- ¼ cup Parmesan cheese
- 1 wedge of lemon
- 2 teaspoons olive oil
- In a large skillet over medium high heat, sauté the turkey sausage and season with salt, pepper, red pepper flakes, and garlic. Once browned and cooked through, allow to cool on a plate.
- Add the 2 teaspoons of olive oil into your skillet along with kale, stirring to combine. Sauté until kale has wilted some and season with salt and pepper.
- Add sausage back into the kale, and top with Parmesan cheese. Squeeze a wedge of lemon juice over top, stir to combine, and serve!
Chicken Burrito Bowls
- 1 pound boneless, skinless chicken breasts about 2 large breasts
- 3 cups chicken broth
- 15 oz. diced tomatoes, drained
- 2 T olive oil
- 3 tsp onion powder
- 2 tsp garlic powder
- 3 tsp chili powder
- 2 tsp cumin
- 1 tsp kosher salt and freshly ground pepper to taste
- 14 oz. black beans, drained and rinsed
- 2½ cups of instant whole grain brown rice
- Toppings: fresh diced tomatoes, sour cream, green onions, avocado, guacamole, shredded colby jack cheese
- Place chicken breasts in slow cooker.
- Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, and all seasonings.
- Cook on low for about 4 hours.
- Remove chicken breasts from slow cooker.
- Turn slow cooker to high, adding in rice and black beans. Cook for 30-45 minutes on high, or until rice is tender.
- Add chicken back in, and cook for an additional 20 minutes on high.
- Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole, top with cheese.
PRINTABLE VERSION OF RECIPES CAN BE FOUND HERE:
Week 10 Meal Plan
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