Parmesan Gnocchi

Parmesan Gnocchi

Ingredients:

• 1 lb package of Pasta di Casa Mia Gnocchi
• Grated Parmesan Cheese
• Parsley
• Oregano
• Black Pepper
• Chopped Onions
• Garlic Powder
• 1 Egg
• Handful of Chopped Grape Tomatoes
• Avocado Oil
• Pinch of Salt
  
  

Directions:

1. Pour gnocchi into salted boiling water and cook for 2-3 minutes.
2. In a separate saucepan, combine parmesan, parsley, oregano, black pepper, onions, garlic, egg, tomatoes, and avocado oil over medium-high heat.
3. Strain gnocchi and mix with the resulting sauce.
   
   Enjoy!

Tips:

• Overcooking leads to mushy, slightly sour/bitter gnocchi.
• 1 lb of gnocchi has 40g total carbohydrates, and the main ingredients consists of potato puree, wheat flour, potato starch, and rice flour.

Oatmeal

Oatmeal

Ingredients:

• 2.5 tbsps Rolled Oats
• Almond Milk
• Water
• Goji berries
• Cashews
• Almonds (sliced and whole)
• Pistachios
• Chia Seeds
• Cinnamon

Directions:

1. Place oats and water in a bowl and microwave for 1:20 minutes.
2. Add milk and toppings.

Tips:

• Soften goji berries in hot water before putting it in your oatmeal.

Add Greek yogurt with bananas and cinnamon for extra protein, potassium, and fiber!

Stir-Fry Thai Rice Noodles

 

Stir-Fry Thai Rice Noodles

Ingredients:

• Thai Rice Noodles
• Green Bell Peppers
• Red Bell Peppers
• Ground Pork
• Broccoli
• Lettuce
• Large Red Argentinian Shrimp
• Thai Sweet Chili Sauce
• Onions
• Garlic Powder

Directions:

1. Cook rice noodles in a pot to al dente.
2. Using a skillet, cook the shrimp and pork thoroughly.
3. With a wok, mix all ingredients, except for the noodles, using high heat while stirring quickly.
4. Add in the noodles for the last 1-2 minutes.
5. Remove from heat.
6. Season with Thai sweet chili sauce.

Tips:

• Overcooking leads to mushy noodles.
• Some people prefer to submerge the uncooked noodles in a bowl in warm water for 30 minutes instead of cooking it in a pot.

Sweet Potato Soup

 

Sweet Potato Soup

Ingredients:

• Sliced Sweet Potatoes (Peeled)
• Black Rice (Uncooked)
• Dried Onion Flakes
• Pinch of Salt
• Parsley Flakes
• Garlic Powder
• Water
• Chopped Scallions
• Diced Onions

Directions:

1. Fill pot with black rice and enough water to cover the rice.
2. Turn on heat to medium heat.
3. About 20 minutes later, add in the rest of the ingredients.
4. After the rice is done and potatoes are softened, simmer on low-medium heat for another ~30-45 minutes.
5. Once done, enjoy soup with cheese and crackers!

Tips:

• Black rice takes longer to cook. Turn on heat to a higher level if the rice is taking too long to be cooked.

Coconut Pumpkin Bread

Coconut Pumpkin Bread

Ingredients:

• 1 & 2/3 Cup Pumpkin Puree Sauce
• 1 Egg
• 1/3 Cup Vegetable Oil
• 3 tbsp & 1-3/4 tsp water
• 1 Cup Brown Sugar
• 1 Cup & 3 tbsp Gluten Free All-Purpose Baking Flour
• 3/4 tsp Baking Soda
• 1/2 tsp Salt
• 1/4 tsp Cinnamon
• Shredded Coconut Flakes. 

Directions:

1. Preheat oven to 350F.
2. Mix the pumpkin sauce, egg, oil, and water together.
3. Mix the sugar, flour, baking soda, salt, and cinnamon together.
4. Combine both and then pour into a loaf pan.
5. Bake for ~50 minutes.
6. Top with coconut flakes.

Tips:

• Use a toothpick to check if the bread is done. If it comes out clean, then it's ready to be taken out of the oven.

Baked Cheese Penne Pasta

 

Baked Cheese Penne Pasta

Ingredients:

• Organic Gluten-Free Penne Pasta
• 1 Egg
• Grated Parmesan Cheese
• Parsley Flakes
• Almond Milk

Directions:

1. Cook penne pasta.
2. Preheat oven to 350F.
3. Combine egg, parmesan, and almond milk on a skillet over medium heat. Stir continuously.
4. Once the sauce is done, mix it thoroughly with the pasta.
5. Put the pasta in two ceramic ramekins (and the rest in a loaf pan) and bake for ~10 minutes.
6. Once done, garnish with parsley flakes.

Tips:

• Mix the sauce and pasta together! If you only put it on top, the middle and bottom pasta layers won't have any sauce or flavor. And it will result in very plain tasting pasta.
• Don't overbake! (>30 min)
• Overbaking will make the outer pasta layers hard and almost inedible. 
• The pasta I am using is made of organic amaranth, corn, brown rice, and quinoa.

Avocado Pasta & Baked Egg in Avocado

Avocado Pasta & Baked Egg in Avocado

Ingredients:

• 1 Ripe Avocado
• 1 Egg
• Cooked Pasta
• Chopped Parsley
• Dried Onion Flakes

Directions:

1. Slice the avocado in half.
2. Using the first half of the avocado, crack an egg on top and put it in the oven at 425F for 15 minutes, or until the egg is fully cooked.
3. Season the baked egg.
4. With the second half of the avocado, scoop and mash it over with cooked pasta.
5. Sprinkle with parsley and onion flakes.

Tips:

• You can use a toothpick to check if the egg is done.

Mocha Pancakes

Mocha Pancakes

Ingredients:

• 1 Banana
• 2 Eggs
• Chia Seeds
• Saigon Cinnamon
• Rolled Oats
• Whey Protein Powder
• Mocha Cappuccino Powder Mix

Directions:

1. Put all ingredients above in a blender and blend until thick.
2. Pour batter in an oiled skillet to form pancakes.
3. Flip over when bottom is lightly browned.

Tips:

• Add toppings of your choice onto your stack of mocha-flavored pancakes!

Green Pancakes & Smoothie

Green Pancakes & Smoothie

Ingredients:

• 1 Large Banana
• 2 Large Eggs
• Rolled Oats
• Ripped Pieces from Choy Sum Leaves
• Whey Protein Powder
• Chia Seeds
• Almond Milk

Directions:

1. Place all the ingredients listed above in a blender and mix well.
2. Drop batter to form a rounded shape on an oiled skillet.
3. Flip pancake over when bottom is lightly browned.
4. Repeat 2.) and 3.) until the batter is all gone.
5. For the smoothie, put all the ingredients above, except the eggs/oats/most of the banana, in a blender and whip until smooth.

Tips:

• Add more oats and milk to make more pancakes.
• The pancake mixture should be thick. If not, add more oats.

French Toast & Baked Potato Wedges

French Toast & Baked Potato Wedges

Ingredients:

• Yellow Potatoes (Unpeeled)
• Olive Oil
• Salt
• Garlic Powder
• Black Pepper
• Parsley
• 3 Slices of Bread
• 1 Egg
• 1/3 Cup Milk
  

Directions:

1. Preheat oven at 350F. 
2. Prepare potatoes by slicing them into wedges.
3. Place on lined baking tray and add oil, salt, garlic powder, black pepper, and parsley.
4. Bake for 45 minutes.
5. Combine and mix milk and eggs in a bowl.
6. Dip each slice of bread in the bowl.
7. Put bread on a buttered pan on medium-high heat and fry both sides until golden brown.

Tips:

• You should completely soak the bread in the mixture for ~30 seconds.
• You can add more ingredients to the milk/egg mixture, such as vanilla extract, honey, cinnamon, etc.
• If you are using purple potatoes, you should keep them in the oven longer (and raise the oven temperature) since they are much denser than yellow potatoes.

Kimchi Flavored Ramen

Kimchi Flavored Ramen

Ingredients:

• 1 Package of Ramen
• 1 Hard-boiled Egg 
• Sweet Corn
• Seaweed
• Chinese Broccoli
• Sliced Baby Carrots
• Packet of Kimchi flavors

Directions:

1. Cook the Ramen noodles according to the directions on the package.
2. Prepare the hard-boiled egg (fill saucepan with cold water and salt, cover, turn on to high heat until water boils, turn off heat, wait 15-20 minutes, remove from heat, run egg underneath cold water while peeling off skin)
3. Combine noodles, egg, seaweed, sweet corn, chinese broccoli, carrots, and the kimchi packet in a bowl together.

Tips:

• Kimchi is spicy!
• Older eggs (vs fresher eggs) are easier to peel.
• Always put eggs in the saucepan first before turning on the stove (boiling it first and then dropping the eggs in can cause the shells to break and will not result in hard-boiled eggs!).

Fruit Oat Jars

Fruit Oat Jars

Ingredients:

• Rolled Oats
• Almond Milk
• Purple Grapes
• Bananas
• Baby Carrots
• Asian Pears
• Apples
• Grape Tomatoes
• Nuts
• Clementine
• Toppings: Cinnamon, Chia Seeds, Honey
  
  

Directions:

1. Grab a quart-size mason jar and fill the bottom with rolled oats and almond milk.
2. Fill the rest of the container with the ingredients listed above.

Tips:

• Oats and milk should be placed at the bottom of the jar. Otherwise, it won't look as clean!
• These jars are quite large (quart-size) for one meal. It's better to use pint-size mason jars if you just want to grab-and-go.
• You can make as much as you'd like beforehand, but the oats and milk combo gets soggy pretty fast.

Dark Chocolate Sorbet

Dark Chocolate Sorbet

Ingredients: (Makes ~5 cups)

• 3 cups water
• 1 & 2/3 cups brown sugar
• 1 & 2/3 cups cocoa powder
• 1 tsp vanilla extract
• Pinch of salt
  
                                    Directions:

1. Mix water, sugar, and salt in a saucepan on medium heat until sugar and salt are fully dissolved.
2. Add cocoa powder and vanilla extract.
3. Once done, remove from heat and pour in a bowl and store in the refrigerator overnight.
4. In the morning, take out your ice cream maker’s freezer bowl from the freezer and pour in your mixture.
5. Churn for 15 minutes, or until solid.
6. Place in a cup and decorate with sprinkles and chocolate!

Enjoy!

                                             Tips:

• I left my sorbet mixture in the refrigerator overnight, but you can leave it in at the minimum of 2 hours if you are pressed for time.
• Make sure to leave the freezer bowl in the freezer overnight!
• Because no gums or preservatives are used, the sorbet melts very fast. For a firmer consistency, store in the freezer after it is done.
• This came out very sweet. For less sweetness, reduce the amount of sugar.
• If you don’t like the taste of molasses in brown sugar, which can be tasted quite heavily here, switch to white sugar instead.