~PLANTAIN MEATBALLS~
(Makes about 14-16 Meatballs)

Blend:
1 Green Plantain
1 Large Egg
1/8 Cup Milk
Purée should be fairly thick, small chunks are fine

In a Bowl, Mix (with hands):
1 Lb. Ground Meat
Plantain Purée 
1/2 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
Dash of Salt & Pepper
Dried Parsley

Form into balls. 
Heat Olive Oil in a Large Pan and sear balls until browned on each side.
Transfer to oven pre-heated at 375 degrees.
Bake for about 25 minutes or until meat is cooked through.

**ChefTiffy Tip**
Add Chili Powder for a kicked up version

~PLANTAIN MEATBALLS~
(Makes about 14-16 Meatballs)

Blend:
1 Green Plantain
1 Large Egg
1/8 Cup Milk
Purée should be fairly thick, small chunks are fine

In a Bowl, Mix (with hands):
1 Lb. Ground Meat
Plantain Purée
1/2 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
Dash of Salt & Pepper
Dried Parsley

Form into balls.
Heat Olive Oil in a Large Pan and sear balls until browned on each side.
Transfer to oven pre-heated at 375 degrees.
Bake for about 25 minutes or until meat is cooked through.

**ChefTiffy Tip**
Add Chili Powder for a kicked up version

~PLANTAIN COCONUT COOKIES~
Gluten-Free & Vegan Friendly
(Makes 1 Dozen)

Blend:
1 Very Ripe Yellow Plantain (skin should be mostly black)
1/4 Cup Unsweetened Apple Sauce

Transfer to a bowl and add:
1/2 Cup Oat Bran
1/4 Cup Unsweetened Coconut Flakes
1/4 teaspoon Vanilla Extract
1 TB Coconut Sugar (or your favorite granulated sweetener)
1/4 teaspoon Cinnamon

Spoon discs onto a sheet pan lined with parchment paper

Sprinkle tops with Coconut and a drop of Light Agave

Bake on 400 for about 30 minutes
Cookies will have a slight crisp top with a chewy inside

**ChefTiffy Tip**
Be sure to use a yellow plantain as they are much sweeter than the green ones. The blacker the skin, the sweeter the plantain.

~PLANTAIN COCONUT COOKIES~
Gluten-Free & Vegan Friendly
(Makes 1 Dozen)

Blend:
1 Very Ripe Yellow Plantain (skin should be mostly black)
1/4 Cup Unsweetened Apple Sauce

Transfer to a bowl and add:
1/2 Cup Oat Bran
1/4 Cup Unsweetened Coconut Flakes
1/4 teaspoon Vanilla Extract
1 TB Coconut Sugar (or your favorite granulated sweetener)
1/4 teaspoon Cinnamon

Spoon discs onto a sheet pan lined with parchment paper

Sprinkle tops with Coconut and a drop of Light Agave

Bake on 400 for about 30 minutes
Cookies will have a slight crisp top with a chewy inside

**ChefTiffy Tip**
Be sure to use a yellow plantain as they are much sweeter than the green ones. The blacker the skin, the sweeter the plantain.

~BAKED PLANTAIN CHIPS~

Slice a Green Plantain into thin discs.

Lightly coat plantains with Extra Virgin Olive Oil and Season with Garlic Powder.
(Optional Seasonings: Sea Salt, Black Pepper, Chili Powder)

Place onto sheet pan. 

Bake on 400 degrees for about 15 minutes. Flip chips and cook for another 4-6 minutes.

**ChefTiffy Tip**
For crispy savory chips use green plantains. Yellow plantains are sweeter.

~BAKED PLANTAIN CHIPS~

Slice a Green Plantain into thin discs.

Lightly coat plantains with Extra Virgin Olive Oil and Season with Garlic Powder.
(Optional Seasonings: Sea Salt, Black Pepper, Chili Powder)

Place onto sheet pan.

Bake on 400 degrees for about 15 minutes. Flip chips and cook for another 4-6 minutes.

**ChefTiffy Tip**
For crispy savory chips use green plantains. Yellow plantains are sweeter.

~HAM & EGG CUPS~

Gluten Free & Great for Meal Prep!

Line each Cupcake mold with a slice of Ham

In a Bowl, mix Eggs (1 Large Egg for each Ham-lined mold) with Veggies & Seasoning

Bake on 375 for 25 minutes

Egg Cups pictured contain Roasted Red Peppers, Cilantro & Black Pepper

**ChefTiffy Tip**
Bake Egg Cups at night for a grab and go breakfast!

~HAM & EGG CUPS~

Gluten Free & Great for Meal Prep!

Line each Cupcake mold with a slice of Ham

In a Bowl, mix Eggs (1 Large Egg for each Ham-lined mold) with Veggies & Seasoning

Bake on 375 for 25 minutes

Egg Cups pictured contain Roasted Red Peppers, Cilantro & Black Pepper

**ChefTiffy Tip**
Bake Egg Cups at night for a grab and go breakfast!

~LEMON OATMEAL COOKIES~

Makes 6 Gluten Free & Vegan Friendly Cookies

In a Bowl, Mash:
3/4 of a Large Ripe Banana
1/4 Cup Unsweetened Apple Sauce

Mix in:
1/4 Cup + 1 TB Oat Bran
1 TB Oat Flour
1/2 teaspoon Coconut Oil
1 teaspoon Coconut Sugar
Juice of 1/2 Small Lemon
Zest of 1/2 Lemon

Spoon 6 Cookies onto Parchment Paper
Top with a Sprinkle of Oat Bran, Coconut Sugar & Lemon Zest

Bake on 375 for 30-35 Minutes

Cookies will have a slight crunch on the top with a chewy center

**ChefTiffy Tip**
Coconut Sugar can be subbed with your favorite Granulated Sweetener

~LEMON OATMEAL COOKIES~

Makes 6 Gluten Free & Vegan Friendly Cookies

In a Bowl, Mash:
3/4 of a Large Ripe Banana
1/4 Cup Unsweetened Apple Sauce

Mix in:
1/4 Cup + 1 TB Oat Bran
1 TB Oat Flour
1/2 teaspoon Coconut Oil
1 teaspoon Coconut Sugar
Juice of 1/2 Small Lemon
Zest of 1/2 Lemon

Spoon 6 Cookies onto Parchment Paper
Top with a Sprinkle of Oat Bran, Coconut Sugar & Lemon Zest

Bake on 375 for 30-35 Minutes

Cookies will have a slight crunch on the top with a chewy center

**ChefTiffy Tip**
Coconut Sugar can be subbed with your favorite Granulated Sweetener

~PLANTAIN WAFFLE~

Makes 1 Large Waffle

In a Bowl, Mix
1 Large Egg
1 Medium Green Plantain, shredded
2 TB Plantain Flour
1 TB Milk
Dash of Salt
1/8 teaspoon Garlic Powder
Dried Parsley

Heat Waffle Maker
Pour Batter into maker and cook on high

**ChefTiffy Tip**
Plantain Flour can be subbed with 2 TB Oat or 1 TB Coconut Flour

~PLANTAIN WAFFLE~

Makes 1 Large Waffle

In a Bowl, Mix
1 Large Egg
1 Medium Green Plantain, shredded
2 TB Plantain Flour
1 TB Milk
Dash of Salt
1/8 teaspoon Garlic Powder
Dried Parsley

Heat Waffle Maker
Pour Batter into maker and cook on high

**ChefTiffy Tip**
Plantain Flour can be subbed with 2 TB Oat or 1 TB Coconut Flour

~BANANA OAT COOKIES~
Gluten Free & Vegan Friendly

- Makes about 6 Cookies -

In a Bowl, Mash 1 Ripe Banana with 1/4 Cup Unsweetened Apple Sauce & 1/4 teaspoon Coconut Oil

Mix in:
1/4 Cup + 1 TB Oat Bran
1 TB Rolled Oats
1/8 teaspoon Baking Powder
1 teaspoon Coconut Sugar
1/4 teaspoon Ground Cinnamon

Spoon onto parchment paper
Sprinkle with Oat Bran, Chia Seeds & Coconut Sugar (for a crunchier top)

Bake on 375 for about 30-35 minutes

**ChefTiffy Tip**
The cookies pictured above were also dashed with Red Sugar Sprinkles for a festive occasion

~BANANA OAT COOKIES~
Gluten Free & Vegan Friendly

- Makes about 6 Cookies -

In a Bowl, Mash 1 Ripe Banana with 1/4 Cup Unsweetened Apple Sauce & 1/4 teaspoon Coconut Oil

Mix in:
1/4 Cup + 1 TB Oat Bran
1 TB Rolled Oats
1/8 teaspoon Baking Powder
1 teaspoon Coconut Sugar
1/4 teaspoon Ground Cinnamon

Spoon onto parchment paper
Sprinkle with Oat Bran, Chia Seeds & Coconut Sugar (for a crunchier top)

Bake on 375 for about 30-35 minutes

**ChefTiffy Tip**
The cookies pictured above were also dashed with Red Sugar Sprinkles for a festive occasion

~GOAT CHEESE & CINNAMON ALMOND MUFFINS~
Makes 3 Gluten Free Muffins

In a Bowl, Mix:
1/2 Cup Almond Meal
1 1/4 teaspoon Coconut Flour
1/8 teaspoon Baking Powder
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Coconut Sugar
Pinch of Salt

In a Separate Bowl, Mix:
1 Large Egg
1/4 Cup Unsweetened Apple Sauce
1/2 teaspoon Vanilla Extract
1 teaspoon Light Agave

Combine the wet & dry ingredients

Spoon Batter into Baking Cups, filling half way

Whisk together 2 teaspoons of Goat Cheese with 1 Egg White, 1/2 teaspoon Coconut Flour and 1/2 teaspoon Agave

Add cheese mix to the molds

Top with remaining batter and Almond Slices

Bake on 350 for about 30 minutes

**ChefTiffy Tip**
Stick a toothpick into muffin to check if they are done baking. If the toothpick comes out clean, your muffins are ready to cool & enjoy!

~GOAT CHEESE & CINNAMON ALMOND MUFFINS~
Makes 3 Gluten Free Muffins

In a Bowl, Mix:
1/2 Cup Almond Meal
1 1/4 teaspoon Coconut Flour
1/8 teaspoon Baking Powder
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Coconut Sugar
Pinch of Salt

In a Separate Bowl, Mix:
1 Large Egg
1/4 Cup Unsweetened Apple Sauce
1/2 teaspoon Vanilla Extract
1 teaspoon Light Agave

Combine the wet & dry ingredients

Spoon Batter into Baking Cups, filling half way

Whisk together 2 teaspoons of Goat Cheese with 1 Egg White, 1/2 teaspoon Coconut Flour and 1/2 teaspoon Agave

Add cheese mix to the molds

Top with remaining batter and Almond Slices

Bake on 350 for about 30 minutes

**ChefTiffy Tip**
Stick a toothpick into muffin to check if they are done baking. If the toothpick comes out clean, your muffins are ready to cool & enjoy!

~GREEN GRAPE SMOOTHIE~
(makes 1 Serving)

Blend:
1 Cup Unsweetened Almond Milk
2-3 Ice Cubes
1 1/2 Handfuls of Baby Spinach
1 Ripe Banana
1 TB Ground FlaxSeed
10-12 Black Grapes
2 TB Plain Non-Fat Greek Yogurt

**ChefTiffy Tip**
For a Vegan version, do not add yogurt!

~GREEN GRAPE SMOOTHIE~
(makes 1 Serving)

Blend:
1 Cup Unsweetened Almond Milk
2-3 Ice Cubes
1 1/2 Handfuls of Baby Spinach
1 Ripe Banana
1 TB Ground FlaxSeed
10-12 Black Grapes
2 TB Plain Non-Fat Greek Yogurt

**ChefTiffy Tip**
For a Vegan version, do not add yogurt!

~PIÑA OATLADA BITES~

Vegan & Gluten Free

Cut Fresh Pineapple into chunks
Coat with Dry Oats and Unsweetened Coconut

Place onto sheet pan, very lightly coated with Coconut Oil
Sprinkle tops with Coconut Sugar

Bake on 425 for 10 minutes, finishing with a quick 30 second broil

**ChefTiffy Tip**
Coconut Sugar can be subbed with a drizzle of Light Agave.

~PIÑA OATLADA BITES~

Vegan & Gluten Free

Cut Fresh Pineapple into chunks
Coat with Dry Oats and Unsweetened Coconut

Place onto sheet pan, very lightly coated with Coconut Oil
Sprinkle tops with Coconut Sugar

Bake on 425 for 10 minutes, finishing with a quick 30 second broil

**ChefTiffy Tip**
Coconut Sugar can be subbed with a drizzle of Light Agave.