Breakfast, lunch and dinner- A recipe for each!

Breakfast: Chocolate Banana Muffins

Ingredients

• 2 medium super ripe bananas (each banana was 185 grams with the peel and 143 grams without)

• ⅓ cup (106 grams) honey

• 2 teaspoon vanilla extract

• 2 eggs

• ¼ cup (56 grams) refined coconut oil, melted1

• 200 grams (~2 cups but please weigh!) blanched almond flour

• 3 tablespoons (27 grams) coconut flour

• ⅓ cup (42 grams) Dutch process cocoa powder

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 1 cup (180 grams) semi-sweet chocolate chips (use Enjoy Life chocolate chips for dairy-free)

• additional mini chocolate chips for sprinkling, if desired

Directions

• Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.

• In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.

• Add the honey and vanilla and stir.

• Add in the eggs and oil and stir until well combined.

• In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.

• Stir just until combined and then stir in the chocolate chips.

Lunch: Taco Chilli

Ingredients

• 1 large red onion

• 1 medium red bell pepper

• 1 medium yellow bell pepper

• 1 1/2 lb. lean, ground turkey meat

• 1 tbps. olive oil

• 1 tbsp. garlic powder

• 1 tbsp. onion powder

• 1 tbsp. chili powder

• 1 tbps. cumin

• 1 (15 oz.) can tomato sauce, no sugar added

• 1 lb. frozen corn, organic sweet corn is best

• 4 cups chicken broth

• 1 (15 oz.) can black beans, no sugar added

• 1/2 lb. organic corn chips, no sugar added (optional), crushed in to crumbs

• 2 vegetable bouillon cubes (we use the Rapunzel brand)

• Salt to taste

• To make it spice, add 1 jar of your favorite salsa (optional)

Directions

In a large soup pot, warm your olive oil and then sauté the onions and bell pepper.

Stir in the turkey meat and brown. Add everything except the black beans and corn chips crumbs (if using) and cook until the meat is done.

If you wish the chili to have a less chunky texture, simply use an immersion blender to blend it up a bit (as we did in the photo above).

Dinner: Low Cal Chicken Pot Pie

Ingredients

• 1 1/2 pounds natural cooked boneless, skinless chicken breast

• 2 quarts low-sodium chicken stock

• 1/4 cup canola oil

• 1/2 cup flour

• 3 cups of frozen diced vegetables

• 1/2 cup diced onions

• 1/4 cup diced celery

• 1 tablespoon black pepper

• 1 tablespoon salt-free Italian seasoning

• 2 tbsp salt-free chicken bouillon powder

• 1/2 cup fresh frozen sweet peas, thawed

• 1/2 cup light cream

• 1 frozen pie crust, baked and broken into pieces

• 1 cup low-fat cheddar cheese

• Sage for garnish

Steps

• Add chicken, frozen vegetables, celery, onions and stock in large stockpot.

• Add black pepper, Italian seasoning and bouillon to the pot.

• Stir and cook on medium-high heat for 15 minutes. In the mean time, mix oil and flour until well blended.

• Pour and stir the roux mixture into chicken broth until the mixture is slightly thickened. Reduce heat to low and simmer for 15 minutes.

• Turn off heat, then add peas and slowly stir in the cream, stirring until well blended.

• Serve in mugs and top with equal amounts of cheese and pie crust, and some fresh sage as garnish.

Then stir in your black beans and chips and serve.