~VEGGIE & CHEESE EGG CUPS~
(makes 4)

Whisk 4 Eggs with 1/8 Cup Milk & Black Pepper. 
Add in chopped veggies (I used Spinach, Zucchini, Cherry Tomatoes & Scallions). 
Spoon into lightly sprayed muffin molds. 
Top with a small chunk of Cheddar Cheese. 
Bake on 375 for about 25 minutes 

**ChefTiffy Tip**
Finish with a quick broil for a crispier top

~VEGGIE & CHEESE EGG CUPS~
(makes 4)

Whisk 4 Eggs with 1/8 Cup Milk & Black Pepper.
Add in chopped veggies (I used Spinach, Zucchini, Cherry Tomatoes & Scallions).
Spoon into lightly sprayed muffin molds.
Top with a small chunk of Cheddar Cheese.
Bake on 375 for about 25 minutes

**ChefTiffy Tip**
Finish with a quick broil for a crispier top

~VEGGIE BROWN RICE PASTA~
in a Creamy Sweet Potato Coconut Sauce
(Vegan, Vegetarian & Gluten Free)

Cut 1 Sweet Potato and boil until pieces are fairly soft, set aside.

In a Large Pan, heat 1TB Coconut Oil
Add 1/2 Red Onion, diced and sauté for about 2 min
Add the Sweet Potato to the pan, mash with fork, leaving chunks and 1/2TB Crushed Garlic
Sauté for another 2 minutes

Stir in:
1 1/2 cups of Coconut Milk
1/2 Red Pepper, diced
1/2 teaspoon Ground Ginger
Dash of Salt
Let simmer for 5 minutes, covered 

Add your Veggies - starting with those that take longer to cook to your desired consistency
- 1 Cup Broccoli Florets
- 1 Cup Chopped Red Cabbage
- 2 Scallions, chopped
- Handful of Spinach, chopped
Simmer until your veggies are cooked

Fold in 2 Cups cooked Brown Rice Pasta, add more milk if necessary

**ChefTiffy Tip**
Use a pasta that will easily hold onto the sauce - elbows, spirals, tubes or shells.

~VEGGIE BROWN RICE PASTA~
in a Creamy Sweet Potato Coconut Sauce
(Vegan, Vegetarian & Gluten Free)

Cut 1 Sweet Potato and boil until pieces are fairly soft, set aside.

In a Large Pan, heat 1TB Coconut Oil
Add 1/2 Red Onion, diced and sauté for about 2 min
Add the Sweet Potato to the pan, mash with fork, leaving chunks and 1/2TB Crushed Garlic
Sauté for another 2 minutes

Stir in:
1 1/2 cups of Coconut Milk
1/2 Red Pepper, diced
1/2 teaspoon Ground Ginger
Dash of Salt
Let simmer for 5 minutes, covered

Add your Veggies - starting with those that take longer to cook to your desired consistency
- 1 Cup Broccoli Florets
- 1 Cup Chopped Red Cabbage
- 2 Scallions, chopped
- Handful of Spinach, chopped
Simmer until your veggies are cooked

Fold in 2 Cups cooked Brown Rice Pasta, add more milk if necessary

**ChefTiffy Tip**
Use a pasta that will easily hold onto the sauce - elbows, spirals, tubes or shells.

~CHERRY CHEESECAKE PANCAKES~
(makes 1 Serving)

For the Pancakes, Blend together:
1/4 of a very ripe Banana 
1 Large Egg White
1/3c Dry Oats
1/8c Almond Flour
1/4teaspoon Coconut Oil
1 TB Unsweetened Apple Sauce
1/4teaspoon Baking Powder
Coconut Sugar (or favorite sweetener)
1/4c Almond Milk

Cook on lightly greased griddle pan

For the Sweet Ricotta, Mix (In a Bowl):
1/8c Skim Ricotta Cheese 
1/4teaspoon Vanilla Extract
1/2TB Honey

Cherry Sauce:
Blend 5-6 Sweet Cherries (pitted) with 1/8 Cup Unsweetened Apple Sauce

**ChefTiffy Tip**
Make extra Cherry Sauce to store in the frig to use during the week!

~CHERRY CHEESECAKE PANCAKES~
(makes 1 Serving)

For the Pancakes, Blend together:
1/4 of a very ripe Banana
1 Large Egg White
1/3c Dry Oats
1/8c Almond Flour
1/4teaspoon Coconut Oil
1 TB Unsweetened Apple Sauce
1/4teaspoon Baking Powder
Coconut Sugar (or favorite sweetener)
1/4c Almond Milk

Cook on lightly greased griddle pan

For the Sweet Ricotta, Mix (In a Bowl):
1/8c Skim Ricotta Cheese
1/4teaspoon Vanilla Extract
1/2TB Honey

Cherry Sauce:
Blend 5-6 Sweet Cherries (pitted) with 1/8 Cup Unsweetened Apple Sauce

**ChefTiffy Tip**
Make extra Cherry Sauce to store in the frig to use during the week!

~MOFONGO BOWL~
(Makes 4-5 Servings)

Boil 3 Green Plantains in a large saucepan (each cut into at least 4 pieces) with 1 tablespoon of Garlic Paste & a dash of Adobo
Remove when plantains can be poked through with a fork
In a large bowl, mash plantains, leaving a few large chunks
Heat 2 Tablespoons of Coconut Oil in a pan and add mashed plantain along with 1oz. of crushed pork rinds. Let sit for about 1 minute for bottom layer to crisp up then toss.
Remove from pan after another minute.
Let cool slightly before forming “bowls” to fill with a saucy protein, as the mofongo tends to dry up.

~SPICY MEAT SAUCE~ 
for filling

Brown 1lb of Ground Meat
Add 1/4 Cup Crushed Tomatoes, 1 Tablespoon Recaito, 1 Tablespoon Crushed Garlic, 1 teaspoon Ground Cumin and a few dashes of Achiote & Paprika.
Chop 1/2 Red Onion, 1 Roasted Red Pepper & 2 Jalapeños (remove seeds for less heat) and add to pan.
Let simmer, covered, for about 30 minutes (add water if necessary)

**ChefTiffy Tip**
To add greens, chop up some spinach and stir into meat sauce

~MOFONGO BOWL~
(Makes 4-5 Servings)

Boil 3 Green Plantains in a large saucepan (each cut into at least 4 pieces) with 1 tablespoon of Garlic Paste & a dash of Adobo
Remove when plantains can be poked through with a fork
In a large bowl, mash plantains, leaving a few large chunks
Heat 2 Tablespoons of Coconut Oil in a pan and add mashed plantain along with 1oz. of crushed pork rinds. Let sit for about 1 minute for bottom layer to crisp up then toss.
Remove from pan after another minute.
Let cool slightly before forming “bowls” to fill with a saucy protein, as the mofongo tends to dry up.

~SPICY MEAT SAUCE~
for filling

Brown 1lb of Ground Meat
Add 1/4 Cup Crushed Tomatoes, 1 Tablespoon Recaito, 1 Tablespoon Crushed Garlic, 1 teaspoon Ground Cumin and a few dashes of Achiote & Paprika.
Chop 1/2 Red Onion, 1 Roasted Red Pepper & 2 Jalapeños (remove seeds for less heat) and add to pan.
Let simmer, covered, for about 30 minutes (add water if necessary)

**ChefTiffy Tip**
To add greens, chop up some spinach and stir into meat sauce

~FROZEN MANGO COCONUT YOGURT CUPS~
(Makes 4)

Purée 1 large Mango with 2TB Coconut Milk
Spoon into molds - I used Foil Cupcake Liners
Freeze

Blend 1/4 Cup NonFat Greek Yogurt with 1/2 teaspoon Vanilla Extract, 1 teaspoon Coconut Sugar & 2TB Coconut Milk
Spoon on top of frozen Mango layer
Top with a Sprinkle of Unsweetened Coconut Flakes
Freeze

~FROZEN MANGO COCONUT YOGURT CUPS~
(Makes 4)

Purée 1 large Mango with 2TB Coconut Milk
Spoon into molds - I used Foil Cupcake Liners
Freeze

Blend 1/4 Cup NonFat Greek Yogurt with 1/2 teaspoon Vanilla Extract, 1 teaspoon Coconut Sugar & 2TB Coconut Milk
Spoon on top of frozen Mango layer
Top with a Sprinkle of Unsweetened Coconut Flakes
Freeze

~SUN-DRIED TOMATO & RICOTTA CHICKEN ROLL-UPS~

Cut up 1Lb. Of Chicken Breast and pound into thin pieces
Season with Garlic Powder & Italian Seasoning

Purée Sun-Dried Tomatoes, about 8-10, with 1/2 Red Roasted Pepper. Add Chicken Broth (or water), if necessary, to help purée.

Spread a thin layer of Purée on Chicken and top with Ricotta Cheese and a sprinkle of Dried Parsley.
Roll Chicken, using a toothpick to hold shut, and place onto lightly sprayed pan.

Bake on 375 for about 35 minutes, or until chicken is cooked through, finishing with a quick broil to brown the tops.
Serve with your favorite pasta!

**ChefTiffy Tip**
Incorporate some greens! Add sautéed spinach before rolling up the chicken!

~SUN-DRIED TOMATO & RICOTTA CHICKEN ROLL-UPS~

Cut up 1Lb. Of Chicken Breast and pound into thin pieces
Season with Garlic Powder & Italian Seasoning

Purée Sun-Dried Tomatoes, about 8-10, with 1/2 Red Roasted Pepper. Add Chicken Broth (or water), if necessary, to help purée.

Spread a thin layer of Purée on Chicken and top with Ricotta Cheese and a sprinkle of Dried Parsley.
Roll Chicken, using a toothpick to hold shut, and place onto lightly sprayed pan.

Bake on 375 for about 35 minutes, or until chicken is cooked through, finishing with a quick broil to brown the tops.
Serve with your favorite pasta!

**ChefTiffy Tip**
Incorporate some greens! Add sautéed spinach before rolling up the chicken!

~PASTELON~
(Plantain Lasagna)

In a large skillet, brown 1 lb. of lean ground meat (I used Beef)
Season with 1/2 teaspoon of: Garlic Powder, Paprika, Annatto, Oregano & a dash of Adobo
When meat is cooked through, add a few TB of Puréed Tomatoes and Water, along with 1 Bay Leaf and 1TB Sofrito
Simmer on low for about 5-8 minutes
Fold in 1 finely chopped Onion and 1 diced Jalapeño and simmer for another 8-12 minutes
Stir in 1-2 handfuls of Chopped Spinach and Fresh Cilantro

Slice 2-3 very ripe sweet plantains (skin should be almost all black). 
In a separate pan, cook Plantains in Coconut Oil on low heat until browned on both sides, set aside

In a bowl, Whisk 2 Large Eggs with 1 TB of Milk.

Spray an oven-safe skillet (or baking dish) with Coconut Oil
Lay half of the plantains on the skillet and top with half of the egg mix
Spoon in the meat mix and top with remaining plantains, finishing with the egg mix
(Layering with cheese is optional, but not necessary)

Bake on 350 for about 45 minutes

**ChefTiffy Tip**
It’s easier to slice plantains when the skin is on, especially if your plantains are very ripe!

~PASTELON~
(Plantain Lasagna)

In a large skillet, brown 1 lb. of lean ground meat (I used Beef)
Season with 1/2 teaspoon of: Garlic Powder, Paprika, Annatto, Oregano & a dash of Adobo
When meat is cooked through, add a few TB of Puréed Tomatoes and Water, along with 1 Bay Leaf and 1TB Sofrito
Simmer on low for about 5-8 minutes
Fold in 1 finely chopped Onion and 1 diced Jalapeño and simmer for another 8-12 minutes
Stir in 1-2 handfuls of Chopped Spinach and Fresh Cilantro

Slice 2-3 very ripe sweet plantains (skin should be almost all black).
In a separate pan, cook Plantains in Coconut Oil on low heat until browned on both sides, set aside

In a bowl, Whisk 2 Large Eggs with 1 TB of Milk.

Spray an oven-safe skillet (or baking dish) with Coconut Oil
Lay half of the plantains on the skillet and top with half of the egg mix
Spoon in the meat mix and top with remaining plantains, finishing with the egg mix
(Layering with cheese is optional, but not necessary)

Bake on 350 for about 45 minutes

**ChefTiffy Tip**
It’s easier to slice plantains when the skin is on, especially if your plantains are very ripe!

~CHOCOLATE CHOCOLATE CHIP MERINGUE COOKIES~
(makes 20 bite size cookies)
Gluten Free & Low-Cal

Beat (with electric mixer):
 2 Large Egg Whites with 
1/8 teaspoon Cream of Tartar
1/4 teaspoon Vanilla Extract 
A dash of Salt

Slowly add 2 teaspoons Coconut Sugar & 1TB Unsweetened Cocoa Powder 
Beat until stiff peaks form. 
Fold in 3TB Mini Semi-Sweet Chocolate Chips 
Drop spoonfuls onto parchment paper. 
Sprinkle with additional chips before baking on 300 for about 45 min. Turn off heat and let cool in oven for 30-45 min.

**ChefTiffy Tip**
For fancier cookies, use a piping bag and tip when forming meringues

~CHOCOLATE CHOCOLATE CHIP MERINGUE COOKIES~
(makes 20 bite size cookies)
Gluten Free & Low-Cal

Beat (with electric mixer):
2 Large Egg Whites with
1/8 teaspoon Cream of Tartar
1/4 teaspoon Vanilla Extract
A dash of Salt

Slowly add 2 teaspoons Coconut Sugar & 1TB Unsweetened Cocoa Powder
Beat until stiff peaks form.
Fold in 3TB Mini Semi-Sweet Chocolate Chips
Drop spoonfuls onto parchment paper.
Sprinkle with additional chips before baking on 300 for about 45 min. Turn off heat and let cool in oven for 30-45 min.

**ChefTiffy Tip**
For fancier cookies, use a piping bag and tip when forming meringues

Warm Weather?
…cool down with this refreshing drink!
~WATERMELON MINT REFRESHER~
(Makes 1 Serving)
Cut 5-6 Cubes of Watermelon
Place onto wooden skewer and freeze
Add Skewer & Mint Leaves to glass
Fill with Club Soda (or Water)
For a Cocktail, add Vodka!
**ChefTiffy Tip**
No need to “fish” for your watermelon pieces once you finish your drink!

Warm Weather?

…cool down with this refreshing drink!

~WATERMELON MINT REFRESHER~

(Makes 1 Serving)

Cut 5-6 Cubes of Watermelon

Place onto wooden skewer and freeze

Add Skewer & Mint Leaves to glass

Fill with Club Soda (or Water)

For a Cocktail, add Vodka!

**ChefTiffy Tip**

No need to “fish” for your watermelon pieces once you finish your drink!

~LENTIL CORN CAKE WAFFLES~
Gluten Free
(makes 2 large waffles)

In a Bowl, Mix:
1 Large Egg White
1/8 Cup Unsweetened Almond Milk
1/8 Cup Water
1/3 Cup Gluten Free Pancake Mix
1/4 Cup Cornmeal
1/4 Cup Cooked, Mashed Red Lentils
1 Teaspoon Unsweetened Apple Sauce
1 teaspoon Light Agave
1/2 teaspoon Coconut Oil

Whisk until thick, adding more water if necessary

Add 1/2 cup of batter into heated waffle maker, cooking on med-high for a crispy outside.
Once fully cooked,remove waffle and cook remaining batter.

Waffle is topped with Sweet Ricotta & Maple Syrup and served with a Banana.

**ChefTiffy Tip**
For a crispier waffle, leave in the maker for another 30-45 seconds after fully cooked.

~LENTIL CORN CAKE WAFFLES~
Gluten Free
(makes 2 large waffles)

In a Bowl, Mix:
1 Large Egg White
1/8 Cup Unsweetened Almond Milk
1/8 Cup Water
1/3 Cup Gluten Free Pancake Mix
1/4 Cup Cornmeal
1/4 Cup Cooked, Mashed Red Lentils
1 Teaspoon Unsweetened Apple Sauce
1 teaspoon Light Agave
1/2 teaspoon Coconut Oil

Whisk until thick, adding more water if necessary

Add 1/2 cup of batter into heated waffle maker, cooking on med-high for a crispy outside.
Once fully cooked,remove waffle and cook remaining batter.

Waffle is topped with Sweet Ricotta & Maple Syrup and served with a Banana.

**ChefTiffy Tip**
For a crispier waffle, leave in the maker for another 30-45 seconds after fully cooked.