A Bride Worth Billions (68 page)

Ingredients:

2 zucchinis

2 tablespoons almond flour

5 tablespoons unsalted butter

1 egg white

1 teaspoon paprika

Pinch of salt and pepper

Directions:

Peel zucchinis and grate them using a food processor. Squeeze the juice out of the zucchinis and discard it. Combine zucchini shreds, almond flour, egg white, and paprika. Season it with a pinch of salt and pepper. Heat butter in a griddle pan and pour some zucchini batter into it. Cook pancakes for 3 minutes per side.

Ingredients:

1 cup coconut flakes

½ cup cashew nuts, chopped

½ cup strawberries, quartered

1 tablespoon maple syrup

1 cup whole milk

Directions:

Put coconut flakes, maple syrup, strawberries, and whole milk in a bowl and then mix well. Top the mixture with cashew nuts and then serve immediately.

Ingredients:

1 zucchini, sliced thinly

2 eggs

1 small red onion, sliced

2 tablespoons olive oil

Pinch of salt and pepper

Directions:

Heat olive oil in a pan and sauté onion and zucchini until tender. Season it with salt and pepper. Crack the eggs and pour them directly on top of the sautéed mixture. Cover the pan for 1 minute to cook the eggs.

Ingredients:

1 cup baby spinach, chopped

4 eggs

1 onion, sliced

¼ cup feta cheese, crumbled

2 tablespoons coconut oil

½ teaspoon salt

¼ teaspoon pepper

Directions:

Heat the oil in a skillet and sauté onion until tender. Add spinach to the skillet and stir until wilted. Season the mixture with salt and pepper. In a bowl, whisk the eggs and pour them into the skillet. Stir the mixture, sprinkle the cheese on top, and continue to cook until frittata is set.

Ingredients:

1 small avocado, pitted and sliced thinly

3 eggs

1 tomato, chopped

1 red onion, chopped

2 tablespoons salsa

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon pepper

Directions:

Beat the eggs, salt, and pepper in a bowl. Add tomato and onion to the bowl and mix well. Heat olive oil in a pan and pour the egg mixture into it. When the mixture is almost set, place the avocado and salsa on top. Carefully fold the omelet and cook until each side is slightly browned.

Ingredients:

2 large bananas

1 cup nut butter

2 eggs

2 tablespoons honey

2 teaspoons apple cider

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon cinnamon

Directions:

Peel bananas and put them in a food processor together with the other ingredients except cinnamon. Process the ingredients until smooth. Grease the muffin tin and pour the batter into it. Sprinkle cinnamon on the muffins and bake at 350 °F for 15 minutes.

Ingredients:

2 large bananas

2 eggs, beaten

2 tablespoons flaxseed, ground

1 teaspoon cinnamon

2 tablespoons maple syrup

2 tablespoons coconut oil

Directions:

Peel the bananas and mash them with a fork. Add the beaten eggs and cinnamon to the bananas and mix well. Lightly oil a griddle pan and then pour some batter on it. Cook the pancakes for about 1 minute per side. Serve immediately with maple syrup.

Ingredients:

2 cups buckwheat flour

2 teaspoons baking powder

2 cups dates, pitted

2 cups almond milk

2 cups blueberries

2 teaspoons vanilla

½ cup water

½ teaspoon salt

Directions:

Put blueberries and water in a saucepan and simmer for 5 minutes. Pulse the blueberries in the food processor until smooth and set aside. Put almond milk, vanilla, and dates in the food processor and process until smooth. Whisk together flour, baking powder, and salt and then gradually add the milky mixture. Oil a pan and pour some batter on it. Cook the pancake for 3 minutes per side. Serve with blueberry sauce.

Ingredients:

1 cup quinoa, cooked

½ cup almond milk

1 tablespoon maple syrup

¼ cup pear, diced

¼ cup peach, diced

2 tablespoons pecans, chopped

2 tablespoons almonds, slivered

Pinch of nutmeg

Ingredients:

Combine quinoa and almond milk in a saucepan and simmer for 3 minutes. Add maple syrup and nutmeg and stir well. Serve warm with fruits and nuts.

Ingredients:

1 cup cornmeal

1 cup coconut milk

½ cup coconut flakes

½ cup maple syrup

½ cup water

1 teaspoon vanilla

Pinch of salt

Directions:

Combine water and coconut milk in a saucepan and bring to a boil. Add the coconut flakes and cornmeal and simmer for 3 minutes. Add vanilla, maple syrup, and salt and continue to cook for another 3 minutes.

Ingredients:

1 cup amaranth

1 cup coconut milk

1 cup water

2 tablespoons walnuts, chopped

2 tablespoons coconut flakes

1 teaspoon cinnamon

Pinch of salt

Directions:

Boil amaranth, water, and salt in a deep pan. Add the cinnamon and coconut milk to the mixture and simmer for 20 minutes or until cooked. Serve with walnuts and coconut flakes.

Ingredients:

1 cup buckwheat grouts

1 cup water

1 tablespoon honey

2 cups almond milk

2 teaspoons cinnamon

2 bananas, peeled and sliced

Directions:

Boil the water in a pan and then add buckwheat into it. Cook for 2 minutes and then add honey, bananas, and cinnamon to it. When water is absorbed, add the almond milk to the mixture and stir. Continue to cook for another 20 minutes.

Ingredients:

2 cups broccoli florets

1 clove garlic, minced

½ cup almonds

½ cup Parmesan cheese, grated

2 eggs, beaten

2 tablespoons coconut oil

Pinch of salt and pepper

Directions:

Put all ingredients, except coconut oil, in a food processor and process until texture is a bit fine. Form the mixture into balls and arrange them on a baking sheet. Brush some coconut oil on each ball and bake at 350 °F for about 15 minutes.

Ingredients:

4 chicken breasts

1 clove garlic, minced

1 tablespoon fresh rosemary, chopped

1 shallot, chopped

½ cup olive oil

1 teaspoon lemon zest

2 tablespoons lemon juice

Directions:

Combine garlic, lemon juice, lemon zest, olive oil, and shallots. Pour the mixture over the chicken breasts and marinate overnight. Place the chicken breasts in a roasting pan and roast at 350 °F for about 30 minutes. Serve warm with steamed vegetables.

Ingredients:

3 large zucchinis

2 cloves garlic, minced

2 tablespoons butter

¼ cup heavy cream

3 tablespoons Parmesan cheese, grated

1 tablespoon cream cheese

Pinch of salt and pepper

Directions:

Peel zucchinis and shred them lengthwise using a peeler. Melt butter in a pan and sauté the zucchinis for 3 minutes. Season with salt and pepper. In a large bowl, combine zucchini, heavy cream, and cream cheese. Top with Parmesan cheese and serve immediately.

Ingredients:

½ cup tuna, cooked and shredded

½ cup grape tomatoes, halved

2 scallions, sliced thinly

¼ cup Kalamata olives

1 green bell pepper, sliced and diced

3 tablespoons fresh basil, chopped

2 cups arugula

1 cucumber, sliced thinly

2 hard-boiled eggs, quartered

3 tablespoons olive oil

1 teaspoon Dijon mustard

1 tablespoon red white vinegar

Pinch of salt and pepper

Directions:

Combine tuna, arugula, tomatoes, scallions, Kalamata olives, bell pepper, basil, and cucumber. In a bowl, whisk Dijon mustard, olive oil, white vinegar, salt, and pepper. Pour the mixture over the salad and toss well. Top with sliced eggs before serving.

Ingredients:

1 cup quinoa

2 cups boiling water

½ teaspoon turmeric

1 tablespoon lemon juice

1 tablespoon olive oil

½ teaspoon ground coriander

½ cup parsley, chopped

¼ cup almonds, chopped

½ cup feta cheese, crumbled

Directions:

Heat olive oil in a pan and sauté turmeric and coriander for 1 minute. Add quinoa to the pan and stir for 1 minute. Add water to the pan and simmer for about 10 minutes or until quinoa is cooked. Add lemon juice, parsley, feta cheese, and almonds to the mixture and stir.

Ingredients:

250 grams rice noodles

2 cloves garlic, minced

½ cup sun-dried tomatoes

½ cup basil, chopped

3 tablespoons olive oil

¼ cup Parmesan cheese, grated

Directions:

Follow the package instruction in cooking the rice noodles. Heat olive oil in a pan and sauté garlic and tomatoes. Add the noodles, basil, and Parmesan cheese and then toss to combine.