~FlatOut PIZZA~with Turkey, Feta, Roasted Red Peppers & Basil
Heat Flatout FoldIt in oven (on 400 degrees) til crisp
Top with Cut Up Peeled Tomatoes and sprinkle with Garlic Powder
Add Spinach Leaves, Crumbled Feta Cheese, Shredded Deli Turkey Slice, Chopped Roasted Red Peppers
Heat in Oven for about 6-8 minutes
Top with Fresh Basil
**ChefTiffy Tip**If you do not have a pizza pan, use a wire rack when heating your “pizza” so the FlatOut Bread stays crisp

~FlatOut PIZZA~
with Turkey, Feta, Roasted Red Peppers & Basil

Heat Flatout FoldIt in oven (on 400 degrees) til crisp

Top with Cut Up Peeled Tomatoes and sprinkle with Garlic Powder

Add Spinach Leaves, Crumbled Feta Cheese, Shredded Deli Turkey Slice, Chopped Roasted Red Peppers

Heat in Oven for about 6-8 minutes

Top with Fresh Basil

**ChefTiffy Tip**
If you do not have a pizza pan, use a wire rack when heating your “pizza” so the FlatOut Bread stays crisp

GLUTEN FREE~LASAGNA~(makes about 8 Servings)
Cook sheets of Brown Rice Lasagna Pasta as directed on package (al dente)
In an 8 x 12 baking dish, spoon about 1/8 Cup Tomato Sauce on bottom.
Layer:Lasagna sheets (1 single layer - try not to overlap)Sauce (I spread 1-1/2 TB across each sheet)Baby Spinach Leaves (about 1 handful)Fresh Mozzarella Cheese (thin slices)Fresh Chopped Basil Leaves (about 3-4)
Continue to layer until you’ve used all lasagna sheetsTop with Sauce & Cheese (make sure to get the edges!)
Bake on 400 for about 35-40 minutes, or until cheese is melted all the way through.
Serve with Fresh Basil
**ChefTiffy Tip**Optional Layers: Ricotta Cheese & Meat. I split my dish with 2 types of meat (1 side was filled with Italian-Season Shredded Chicken, while the other had Pork Sausage Slices)
*Made with Tinkyada Brown Rice Lasagna Sheets - Very easy to work with and perfect texture!

GLUTEN FREE
~LASAGNA~
(makes about 8 Servings)

Cook sheets of Brown Rice Lasagna Pasta as directed on package (al dente)

In an 8 x 12 baking dish, spoon about 1/8 Cup Tomato Sauce on bottom.

Layer:
Lasagna sheets (1 single layer - try not to overlap)
Sauce (I spread 1-1/2 TB across each sheet)
Baby Spinach Leaves (about 1 handful)
Fresh Mozzarella Cheese (thin slices)
Fresh Chopped Basil Leaves (about 3-4)

Continue to layer until you’ve used all lasagna sheets
Top with Sauce & Cheese (make sure to get the edges!)

Bake on 400 for about 35-40 minutes, or until cheese is melted all the way through.

Serve with Fresh Basil

**ChefTiffy Tip**
Optional Layers: Ricotta Cheese & Meat. I split my dish with 2 types of meat (1 side was filled with Italian-Season Shredded Chicken, while the other had Pork Sausage Slices)

*Made with Tinkyada Brown Rice Lasagna Sheets - Very easy to work with and perfect texture!

~ROASTED RED PEPPER, SPINACH & MOZZARELLA TOPPED CHICKEN~

Season Chicken Breast with Onion Powder and Oregano.
Sauté in a drop of EVOO. 
When cooked through, top with Puréed (chunky) Roasted Red Peppers and Baby Spinach Leaves. 
Add a slice of Fresh Mozzarella Cheese to each and a sprinkle of Dried Parsley & Oregano. 
Cover til cheese melts then serve right away.

**ChefTiffy Tip**
You can sub the Dried Oregano with Fresh Basil leaves for a different flavor!

~ROASTED RED PEPPER, SPINACH & MOZZARELLA TOPPED CHICKEN~

Season Chicken Breast with Onion Powder and Oregano.
Sauté in a drop of EVOO.
When cooked through, top with Puréed (chunky) Roasted Red Peppers and Baby Spinach Leaves.
Add a slice of Fresh Mozzarella Cheese to each and a sprinkle of Dried Parsley & Oregano.
Cover til cheese melts then serve right away.

**ChefTiffy Tip**
You can sub the Dried Oregano with Fresh Basil leaves for a different flavor!

~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!