Jill's recipes

Walnuts, pistachios, almonds, pumpkin seeds, sunflower seeds (make time to portion these out into snack bags of 1oz servings so you’re not overindulging)

Sugar free meringues (if you can make these yourself, they’re not difficult, and totally worth having around)

Dried Sweet potato fries

Dried Apricots

Fig Truffles (if you can get them)

Dried figs- on their own, or dipped in melted unsweetened chocolate (the figs give enough sweetness!), or stevia-sweetened chocolate

Healthy Choice Organic Fudge Bars

Street taco with uncured canadian bacon and cheddar

Kefir (sugar-free)(probiotic)

Edamame

Black Grapes

Bananas

Oranges

Apples

Kombucha (unsweetened)(probiotic)

Vegan chocolate pudding

Apple slices or celery sticks with almond or organic peanut butter

Roasted Red Pepper Hummus

Yasso frozen greek yogurt bar (any flavor, they’re all awesome)

Recipes

Oatmeal

1/2 cup rolled oats (not instant)
1 egg (slightly beaten so yolk and white are mixed)
1/2 tbsp real butter
1/2 tbsp chia seeds or flax, chia, hemp mix
Swerve brown sugar
Real maple syrup or honey
Blueberries, cherries, raspberries for mixing in – fresh if you can get them, frozen and thawed if you can’t
Salt to taste

Place oats and 1/2 cup water in a medium size bowl with whisked egg. Mix to combine. Put in microwave for around two minutes. Watch so that egg doesn’t cook so high the oats overflow, but make sure oats are cooked.

When cooked, add chia seed/mix. Add Swerve brown sugar to taste and a shake of salt. Mix in fruit. Top with butter and maple syrup or honey. Enjoy!

Egg Burrito

1/2 cup egg white
1 large egg
1 cup frozen stir fry mixed veg
1 oz cheese, shredded (don’t buy pre-shredded, grate it yourself) – whatever your favorite
1 La Banderita Carb Counter large tortilla
Salt and pepper to taste

In a small frying pan with a lid, sprayed lightly with olive oil and seasoned with salt and pepper, place vegetables with a little water or chicken broth. Cover. While veg is cooking, mix egg whites and egg with fork. Sprinkle cheese on tortilla. The veg should be close to being done – stir lightly with spatula until cooked completely. Place on cheesy tortilla (cheese will melt from heat from veg).

Spray pan again and add egg mixture. Cover. Let cook for about three minutes, or until eggs start to fluff up (no stirring required, but you can if you like to break it up). When eggs are done, slide on top of veg and wrap. Enjoy!

Fried egg sandwich

1 large egg
2 slices Ezekiel bread
real butter
1 slice real cheese of your liking
1 tsp chia seed/mix
Salt and pepper to taste

In a small frying pan with a lid, sprayed lightly with olive oil, season with salt and pepper. Crack egg into pan, and add a small amount of water to prevent sticking. Cover and cook over medium-high heat. While egg is cooking, put bread in toaster. When toast is ready, butter lightly and place cheese on one slice. When egg is ready (you’ll know egg is ready when the yolk top turns a little white, and the whites are opaque), slide egg on cheesed toast and sprinkle the chia seed over the egg. Place the other slice of toast on top.

Try to do this in a timely manner so everything is hot. Enjoy!

Sausage, cheese and spinach omelet

1 large egg
1/2 cup egg whites
1-2 oz shredded cheese
1-2 cups stir fry veg
1 chicken andouille sausage link or chicken breakfast sausage, sliced
Salt and pepper to taste

In a medium frying pan with a lid, sprayed lightly with olive oil and seasoned with salt and pepper, place vegetables with some water to prevent sticking. Cover. While veg is cooking, in a separate small frying pan, sprayed with olive oil, pour egg mixture over med-high heat. Occasionally check eggs, and take off heat when they start to fluff up. Veg should be cooked at this point; turn off heat. Add to on half side of eggs (they should have cooked into a nice circle). Sprinkle cheese on veg. Using spatula, curl up other side of eggs over veg and cheese. Cover. The heat in the pan should melt cheese.

Slide omelet off the pan and on to plate. Enjoy!

Fried eggs, bacon and potatoes

2 large eggs
5 oz new or fingerling potatoes (small potatoes), sliced
2 slices uncured bacon
1 small onion, sliced
Salt and pepper to taste
Turmeric

In a Potato Express bag, place potatoes and cook in microwave for about 3-4 minutes. When done, in small frying pan with some sprayed olive oil, chicken broth, salt and pepper, cook onions until soft. When they’re soft, add potatoes and stir until mixed. Sprinkle with turmeric.

In a separate pan, cook bacon. When done to your liking, remove bacon and drain most of fat from pan (not all). Cook eggs in remaining fat until done.

Serve all together on plate and enjoy!

Egg muffin sandwich

1 large egg
1 Ezekiel English muffin (I don’t know if these are any good, I’ve never tried them)
Real butter
1 slice uncured Canadian bacon
1 slice cheese
Salt and pepper to taste

Follow same instructions as for Fried Egg Sandwich, except prepare Canadian bacon according to package instructions and include on sandwich. Enjoy!

Squash, sausage and potato hash

5 oz small potatoes
1 cup fresh spinach, chopped
1 acorn squash
3 chicken sausage links, sliced or diced
Salt and pepper to taste

Prior to needing the squash for a morning breakfast, roast the acorn squash:

Preheat your oven to 350º F.
Slice the squash in half lengthwise, and remove and discard the seeds and stringy bits.
Spray some olive oil on the cut sides, and season with salt.
Lay the squash cut sides down in a shallow baking pan and bake for 35 minutes.

Cut up baked squash into cubes (you can eat the peel, it is soft, or you can cube the squash out of the peel). Dice the potatoes and cook them in the Potato Express bag in the microwave for about 3-4 minutes until soft. In a small frying pan sprayed with olive oil, heat up the diced sausage until hot. Add the fresh spinach and cook until wilted. Add the cooked potatoes and squash, and heat with salt and pepper and additional olive oil until everything is warm.

Enjoy!

Avocado Toast

1 avocado
Ezekiel bread
chia seeds/mix
turmeric

This one is obvious, just toast the toast and spread with avocado. Sprinkle with some chia seeds or seed mix, turmeric and salt. Enjoy!

Smoothies

Here I’m just making lists of ingredients for different flavors of smoothies. One thing to note, make sure you add the protein powder closest to where the blade of the blender is, otherwise it will stick to the sides of the glass (you probably already know this).

Feel free to add any other health foods as you see fit, like spirulina, bee pollen, turmeric, etc.

Berry Blend

1-2 handfuls power greens
1/2 cup mixed berries
1/2 cup dark cherries
1/2 cup whole greek yogurt
1/2 cup Almond Coconut milk (or whichever milk you like)
1 scoop protein powder (this is my favorite but feel free to choose your own – I still have my first tub and it’s lasted two years)
1 tbsp chia seeds/seed mix
stevia or honey to taste

Chocolate Strawberry

1-2 handfuls power greens
1 cup strawberries
1/2 cup whole greek yogurt
1/2 cup Almond Coconut milk
1 tbsp cocoa or cacao powder mixed with 1 tbsp hot water
1 scoop protein powder
1 tbsp chia seeds/seed mix
stevia or honey to taste

Mango Fresh

1-2 handfuls power greens
1 cup frozen mango
1 cup whole greek yogurt
1 cup coconut milk
1 scoop protein powder
2 tsp chopped fresh ginger
1 tbsp chia seeds/seed mix
stevia or honey to taste

Pineapple Green

1-2 handfuls power greens
1 cup frozen pineapple
1 ripe frozen banana
1/2 cup whole greek yogurt
1/2 cup Almond Coconut milk
1 scoop protein powder
1 tbsp chia seeds/seed mix
stevia or honey to taste

Fresh Berry and Beet

1-2 handfuls power greens
1 cup frozen strawberries
1 cup frozen blueberries/mixed berries
1 cup orange juice
1 can cooked beets
1 medium banana
1 medium sliced carrot
1 (1/2 inch) piece fresh ginger, peeled and grated
1/2 cup whole greek yogurt
1 scoop protein powder
1 tbsp chia seeds/seed mix
stevia or honey to taste

Apple Nut Butter Cinammon

1-2 handfuls power greens
1 apple, chopped
2 tbsp natural almond or peanut butter
1/2 cup whole greek yogurt
1/2 cup Almond Coconut milk
1 scoop protein powder
1/4 tsp ground cinnamon
1 tsp vanilla extract
1 tbsp chia seeds/seed mix
stevia or honey to taste
ice

Pumpkin Spice

1 cup canned pumpkin
1 frozen banana
1/2 cup whole greek yogurt
1/2 cup cashew milk (chosen for milder flavor)
1 scoop protein powder
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
1 tbsp chia seeds/seed mix
honey or pure maple syrup to taste

Cherry Mocha

1 cup dark cherries
1 frozen banana
2 tbsp unsweetened cocoa powder mixed with 1 tbsp hot water
2 tbsp natural almond butter
1/2 cup whole greek yogurt
1/2 cup 1/2 cup Almond Coconut milk
1 scoop protein powder
1 teaspoon instant espresso coffee powder
1 teaspoon vanilla
2 cups ice cubes
1 tbsp cacao nibs
1 tbsp chia seeds/seed mix
stevia to taste

Chocolate Peppermint

1-2 handfuls power greens
1/2 avocado
2 tbsp unsweetened cocoa powder mixed with 1 tbsp hot water
1/2 cup whole greek yogurt
1/2 cup Almond Coconut milk
1 scoop protein powder
1 1/2 tsp chopped fresh mint or if unavailable, 1/2 tsp peppermint extract
1 tbsp chia seeds/seed mix
stevia or honey to taste

Taco Salad

1/2 cup cooked lean ground beef, seasoned with homemade taco seasoning
1/4 cup shredded cheese
2 tbsp whole greek yogurt or sour cream
1/4 cup black beans
sliced onion
cherry tomatoes
avocado
green leaf lettuce
cliantro (if you like it)
jalapenos (if you like them)
salsa

Cook the ground beef and drain the excess fat, and mix with the homemade taco seasoning.

Add lettuce, tomatoes, avocado and onion to bowl. Add ground beef and black beans. Top with shredded cheese, yogurt or sour cream, cilantro and jalapenos and salsa. Enjoy!

Homemade Taco Seasoning

4 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon crushed red pepper flakes (more or less depending on how spicy you like it)
1 teaspoon dried oregano
1 tablespoon paprika
3 tablespoon ground cumin
1 tablespoon salt
1 tablespoon black pepper

Mix ingredients together in a bowl and store in an airtight container.

Use about 2 tablespoons per pound of ground beef when making tacos.

Chicken, bean and cheese taco

3 oz cooked chicken leg or thigh, cut up
1/2 cup refried beans
shake turmeric
1 La Banderita Carb Counter large tortilla
1 oz shredded cheese
lettuce, salsa, sour cream, to taste

Mix turmeric in with refried beans. Spread refried beans on tortilla. Brush a little water on the edges on the tortilla so they don’t dry out. Place shredded cheese on top and chicken after that. Heat in microwave for 30 secs to a minute, so the cheese melts.

Add desired toppings and enjoy!

Tuna and pasta

2 oz gluten free pasta of your choice
1 can tuna in water, drained
2 tbsp of salad dressing of choice, preferably homemade (I don’t know what you like)
2 cups frozen stir fry mixed veg
chia seeds
turmeric

Cook pasta per box instructions. While cooking, put veg in frying pan with sprayed olive oil, salt, and some chicken broth to prevent burning. When pasta is done, put into bowl with cooked veg and drained tuna. Mix together with dressing, chia seeds, turmeric and serve.

Turkey and cheese sandwich or wrap

2 sliced Ezekiel bread or 1 large La Banderita tortilla (or other preferred)
1 oz slice cheese (your choice)
2-3 oz roast turkey breast
1 tbsp homemade mayo
condiments of choice
lettuce, tomato, pickles, onion

Slap everything together on the bread and go to town! For extra health and crunch, sprinkle some chia seeds on the mayo before closing the sandwich.

Broccoli, cheese and sausage potato

1 large baking potato
1 handful of broccoli florets
1 oz cheese, shredded
2 chicken breakfast sausage links, diced
olive oil

Bake potato for 4-5 mins in the Potato Express bag in the microwave. While potato is cooking, in a small frying pan with sprayed olive oil and salt, and a little water or chicken broth, cook broccoli florets, until they are soft, 2-3 mins. When they are done, add the diced sausage just to warm.

When potato is done, split the potato and add shredded cheese. When the cheese is melted, add broccoli and sausage to top.

Enjoy!

Egg salad wrap or sandwich

2 slices Ezekiel bread or large tortilla
2 large hard boiled eggs
1 tsp chia seed mix
celery, water chestnuts, celery seeds, onion, to taste
1 tbsp homemade mayo
salt and pepper to taste
shake of turmeric
lettuce, tomato, etc. if desired

Chop egg, celery, onion and water chestnuts small. Mix together with mayo, turmeric, salt and pepper. Place on top of tortilla or bread with lettuce and and enjoy.

Sloppy joes

1 Ezekiel English muffin
4 oz ground turkey
1/2 cup canned tomato sauce
1 tsp Swerve brown sugar
1/2 tsp chili powder
1⁄4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
shake of turmeric

Fry onion until soft, about 2 minutes. Add turkey, cook until cooked through, stirring to crumble. Add tomato sauce, and all the seasonings. Bring to a boil. Reduce heat to low, and simmer until thickened, about three minutes.

When meat is ready, spoon onto muffin. Enjoy!

Tomato and avocado salad

1 large heirloom tomato
olive oil
sherry vinegar
1/4 cup uncooked quinoa
1 tsp minced garlic
a big handful of arugula
1/4 cup canned chickpeas, drained
1/4 large avocado, diced
juice of 1/4 a small lemon
handful of fresh basil
pine nuts, or pumpkin seeds, or any other seed or nut you have on hand
salt & pepper

Chop the tomato into approx 1-inch pieces. Place in a bowl with a few tablespoons of sherry vinegar, a splash of olive oil, ½ a smashed garlic clove (remove it later), and a few pinches of salt & pepper. Let the tomato marinate at room temp (stirring occasionally), while you prep everything else. Taste and adjust seasonings as it sits.

Cook the quinoa per package instructions. While you’re waiting for it, take a large bowl and rub the inside of it with the cut side of the other half of your garlic clove.

Take your quinoa and place it (warm) into the bowl. Add a good glug of olive oil, then the arugula,chickpeas, lemon juice, salt & pepper, and toss. Taste and adjust seasonings.

Dice your avocado and season it with a squeeze of lemon and a bit of salt.

Place the quinoa salad onto a serving plate (or just keep it in the same bowl).

Take the tomatoes and drain out most of the liquid at the bottom of their bowl (this will keep your salad from becoming too watery). Find that smashed garlic clove and remove it. Place the tomatoes onto the salad with the diced avocado, basil and pine nuts. Taste and adjust seasonings one last time.

Fish lettuce wraps

romaine or Boston lettuce leaves
4 oz meaty fish, like cod, halibut, whitefish, snapper, grouper, haddock
diced sweet onion (red or vidalia)
cherry tomatoes
organic, non-gmo corn
avocado
juice from limes

Heat the corn in the microwave, or via whatever method you prefer. While cooking, in a medium bowl mix avocado, cherry tomatoes, diced onion, and season with lime juice, salt and pepper, and any other seasoning that appeals to you, including turmeric and chia seeds.

Cut the fish in small strips. Cook in a small covered frying pan with some sprayed olive oil and water. When meat is opaque and flaky, it’s done. Season with salt and pepper.

When fish is done, add 2-3 pieces to each lettuce leaf and top with the avocado mixture. Sprinkle with extra lime juice and salt if desired. Enjoy!

Sausage broccoli bake

1 chicken andouille sausage link
1/2 red or white onion
2 handfuls broccoli florets
1/2 yellow bell pepper
4 oz small potatoes (fingerlings or new)

Preheat oven to 400 deg.

Slice sausage link and onion. Coarsely chop pepper. Thickly dice potatoes.

Put all ingredients in bowl and with a few shakes of olive oil salt and pepper, mix. If you want to add other spices that sound good, or chia seeds for crunch and turmeric for extra color and health benefits, go for it. Place all items on a foil-covered baking sheet.

Bake for 30-35 mins. When potatoes are cooked, serve and enjoy.

Kale and sweet potato hash with chicken

couple handfuls of kale
1 large sweet potato, coarsely diced
1 cooked chicken thigh or leg
1 onion, diced
pumpkin seeds and flax seeds to top

Cook diced sweet potato in the microwave in Potato Express bag for about 5 minutes. Set aside.

In a small covered frying pan sprayed with olive oil and seasoned with salt, cook onion until soft. Add kale, and cook until wilted, adding a little water to prevent burning.

When kale and onion is cooked, add sweet potato and cooked chicken with a little more sprayed olive oil, salt and pepper to warm.

Serve topped with flax and/or pumpkin seeds. Enjoy!

Steelhead trout with brown rice, peas and carrot mix

1 6 oz filet steelhead trout
2 tbsp crushed pecans (optional)
2 tbsp panko breadcrumbs (optional)
1/4 cup uncooked brown rice
1/2 cup frozen peas and carrot mix
1 small onion, diced
ground turmeric
butter

Preheat oven to 425 deg. Line baking sheet with aluminum foil and spray with olive oil.

Whiz pecans in a small blender or chopper. Mix with panko, salt and pepper.

Melt a little butter and place fish on baking sheet. Brush fish with butter and press panko mixture onto fish. Bake until fish flakes with fork, about 20 mins.

While fish is baking, cook up brown rice per instructions.

In a small frying pan with sprayed olive oil and salt, cook onion until soft. Add frozen peas and carrot mix with a little water, salt and pepper, and cook until soft, about 5 minutes.

When rice is done, mix in peas and carrots, onion and turmeric, with a little butter.

Serve with cooked fish. Enjoy!

Oven baked chicken leg quarter with asparagus and new potatoes

1 chicken leg quarter
asparagus, trimmed of woodsy ends
5 oz small potatoes
salt and pepper
butter

Bake the leg quarter as you normally do (I know you eat these pretty regularly, so I figured you don’t need my recipe here).

Cook potatoes for 3 mins in Potato Express bag.

In small covered frying pan with a little water, salt, pepper and sprayed olive oil, cook asparagus until bright green and a little soft, but still snaps, about 5 mins.

When chicken is done, serve all together on plate with a little butter on the potatoes and asparagus. Enjoy!

Steak with rutabaga mash and green beans

1 steak of your normal choice
1 rutabaga
handful green beans
butter

Cook your steak as you normally would.

Dice rutabaga like you would a potato. Put the diced rutabaga in a pot and cover with water by about an inch. Salt liberally. Bring to a boil, and let boil for roughly ten minutes. Test rutabaga for softness before taking off heat. When ready, drain water from rutabaga and place in bowl.

Mash rutabaga with salt and butter (like you would potatoes). Add garlic salt if you like.

In a small covered frying pan with a little water, sprayed olive oil and salt, place the green beans. Cook until beans are somewhat soft, but still snap, about 5 mins.

When all items are ready, serve and enjoy!

Sloppy Joe spaghetti squash bowls

This recipe is basically the same as the Sloppy Joe sandwiches, except better!

half a spaghetti squash
4 oz ground turkey
1/2 cup canned tomato sauce
1 tsp Swerve brown sugar
1/2 tsp chili powder
1⁄4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 cup shredded colby cheese
green scallions for topping
shake of turmeric

Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat foil with sprayed olive oil. Coat cut side of squash with sprayed oil and salt, and arrange squash cut side down on prepared pan. Roast until strands of squash separate when scraped with a fork, about 35 minutes. Remove from oven and cool slightly. Scrape all squash into strands, leaving strands inside squash shells.

Preheat broiler to high. Spoon turkey mixture into squash half. Top evenly with cheese. Broil until cheese melts, about 2 minutes. Sprinkle evenly with scallions.

Stuffed red bell peppers

1 red bell peppers
1 chicken thigh cooked and shredded
1/4 cup mozzarella cheese divided and shredded, save a bit for top
1/4 cup cooked quinoa
1 oz pesto

Turn on broiler to high. Place bell pepper under broiler and broil from 5 minutes on each side until skin blisters and begins to turn black.

Remove pepper from oven, set aside. Preheat oven to 350 degrees.

In a medium size mixing bowl combine the shredded chicken with shredded cheese, the pesto and the quinoa and toss to coat.

Once pepper is cool enough to handle, slice in half and remove membranes and seeds.

Add chicken mixture to pepper and top with cheese.

Bake for 10 minutes. Serve immediately.

Sausage Alfredo

I have NOT tried this recipe yet, so I don’t know if it’s any good. I just know you said you had sausage alfredo the other day and I wanted to create a healthy version of it without losing the best parts of it. If I make it before you try it, I’ll let you know how it is. 😉

THIS RECIPE IS FOR TWO

2 chicken sausage links, casings removed
4oz gluten free pasta of choice
2 cups raw spinach
2 tbsp butter
1 clove garlic, pressed, or 1 tsp minced garlic
3/4 cup coconut cream
1/2 cup fresh, real parmesan cheese, grated
salt, black pepper, and crushed red pepper to taste

Cook sausage until crumbly. Set aside.

Cook pasta according to package directions, drain.

Chop spinach very fine and set aside.

While pasta cooks, add butter and garlic to a large skillet over medium high heat. Cook for about 2-3 minutes, until butter is melted and garlic begins to brown.

Slowly add in coconut cream, salt, and pepper. Simmer until sauce thickens on medium heat, about 8-10 minutes. Stir frequently.

Add in Parmesan cheese, spinach and red pepper flakes (optional). Stir in cooked sausage and add to pot with drained pasta. Stir together, serve, and enjoy!

something else

Sugar free meringues

4 large egg whites, room temperature (for this recipe, you can buy a carton of egg whites instead)
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 cup Swerve granulated sweetener
1 teaspoon vanilla extract

Preheat the oven to 110C/220F. Line a large baking sheet with parchment paper.

Add the egg whites (with absolutely no yolks) to a very clean bowl (clean out with lemon juice – bowl must have no fat or cleaner in it, or the whites won’t fluff) and beat together until frothy. Add the cream of tartar and beat until soft peaks form. Add the sweetener in, one tablespoon at a time, until stiff peaks form.

Dollop tablespoon portions of meringue onto on the prepared baking sheet. Bake for 45 minutes.

Turn the oven off and slightly open the oven door. Let the meringue cookies cool in there for an hour. After an hour, remove from the oven and let sit at room temperature until cooled.

If you want to make different flavors, try these:

Lemon– Add 1/4 teaspoon lemon extract and 2 tablespoons lemon rind to the meringue.
Peppermint– Fold through 1-2 drops peppermint extract.
Strawberry– Add 1/2 teaspoon strawberry extract.
Chocolate- Add 1/2 teaspoon chocolate extract or 2 tablespoons sifted cocoa powder.

Dried Sweet potato fries

Dried sweet potato fries are awesome snacks because they are chewy, mildly sweet, and full of brain nutrients! And they are inexpensive, and last for quite a long time.

Take one (or more!) large sweet potato and cut up into fairly wide “strips”. At least an inch thick, because when they dry, they get very much smaller. So, you don’t want teeny tiny fries.

Cook the strips in your Potato Express bag for about five minutes. You want to cook them before you dry them out so they end up chewy instead of incredibly crunchy and not as fun to eat.

Heat your oven to 200 deg. This is a long process, so make sure you don’t want to use your oven for the day. Place the cooked strips of sweet potato on a cooling rack on top of a baking sheet. Insert into the oven and dehydrate for about 8 hours, checking periodically to see how they’re doing. They will have shrunk significantly, and that’s okay. You’ll know they’re done when they are dry, but not crispy. They don’t want to snap when you bend them.

Let them cool completely before storing in a ziploc bag. Enjoy whenever you want something a little sweet and chewy!

Street taco with uncured canadian bacon and cheddar

2 Misson small tortillas (street taco size), any flavor
2 slices uncured canadian bacon
1 slice real cheddar cheese cut in half

Place one slice Canadian bacon and half slice cheddar on each tortilla. Microwave to melt cheese if desired. Enjoy!

Almost vegan chocolate pudding

2/3 cups dairy-free milk
1 tbsp cornstarch or arrowroot flour
1/4 cup allulose or Swerve granulated sweetener
1 1/2 tbsp unsweetened cocoa powder
pinch of salt
1/4 tsp vanilla extract
1 tbsp peanut or almond butter
1/2 oz stevia-sweetened chocolate

In a medium-sized saucepan, combine all ingredients except vanilla extract, peanut butter, and chocolate. Whisk until the cornstarch dissolves completely, only then turn on the heat. This step is important to avoid any lumps.

Bring the mixture to a boil over medium heat, whisking frequently.

Once the pudding starts boiling turn the heat to low and whisk continuously for about 30-60 seconds. You will notice that the pudding thickens.

Remove from heat, add vanilla extract, peanut butter, and chocolate. Whisk until the peanut butter and chocolate melted and no lumps remain.

Pour the pudding into jars, cover with a plastic wrap to avoid a film, and refrigerate for a couple of hours until set. Enjoy!

Roasted Red Pepper Hummus

15 oz can chickpeas, drained
2 tbsp lemon juice
3 tbsp sesame tahini
4 cloves garlic or 4 tsp minced garlic
1/3 cup roasted red peppers, drained
3 tbsp extra virgin olive oil
salt, turmeric, black pepper

Add chickpeas and lemon juice to a food processor. Blend together, then add olive oil, tahini, spices and garlic. Blend again until smooth.

Add peppers to the food processor and blend until smooth. Add additional olive oil or water tbsp by tbsp to thin, if needed.

Serve with chopped veggies, lemon, paprika and sea salt. Enjoy!

Secondary Recipes

Roast turkey breast

Simple Truth turkey breast or Honeysuckle White Fresh Young Bone-in Breast or similar

This isn’t really a recipe. Just wanted to notate that for turkey sandwiches or wraps or anything else, don’t buy deli. Buy an actual turkey breast and roast it, and slice it yourself. It’s waaaaaayy better.

If you don’t think you’ll eat the whole breast before it goes bad, cut it up (before slicing for eating) in chunks and freeze in individual freezer bags. Thaw a chunk when wanting to eat.

And in this case, don’t buy Butterball, because they add a bunch of shit to it that no one needs. Get a breast that has no other additives.

Homemade mayo

2 large eggs, at room temperature
2 teaspoons fresh squeezed lemon juice (or vinegar)
1 cup of neutral-flavored oil (like light olive oil, avocado oil, grapeseed oil, walnut or sweet almond oil)
A pinch of good quality fine grain sea salt

Separate the egg whites from the yolks, and save the egg whites for later (we’ll use them in the meringues). Place the egg yolks in a bowl.

Pour the fresh lemon juice into the bowl with the egg yolks and whisk them well with a wire whisk or an immersion blender.

Slowly, a few drops at a time, pour the oil into the bowl while whisking constantly. Once the mayonnaise has started to thicken, pour the oil in a slow and steady stream. If the oil starts to build up at all, stop pouring and whisk the mayonnaise briskly until the oil has incorporated.

If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you like. Add about a teaspoon of water at a time.

Once all the oil has been mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture.

Season it carefully with fine grain sea salt. Add a small splash of water if you would like a thinner mayonnaise.