Banana and Chocolate Porridge RECIPE FOR TODAY

Banana and Chocolate Porridge 

Ingredients:⠀⠀
1 cup non-diary milk alternative (almond, cashew, soy, ...) (~9 oz)
1 tsp raw cocoa powder
1.5 banana (~6 oz)⠀⠀
0.75 cup rolled oats (uncooked) (~2.75 oz)⠀
12 almonds (~0.5⠀oz)
2 tbsp sesame seeds (0.66 oz)⠀⠀
Optional: 0.5 tsp cinnamon

Directions:⠀⠀
1. Heat up the milk (stove or microwave) and pour it over the rolled oats.
2. Add cocoa powder, almonds, sesame seeds and, if you like, a small pinch of salt. Stir well to combine. Let it soak or eat immediately with the chopped banana and sprinkled cinnamon on top.

Paleo Breakfast Taco RECIPE FOR TODAY

Paleo Breakfast Taco
Ingredients
✅ 2 tbsp coconut oil (~1 oz)
✅ ½ onion (medium sized) (~2 oz)
✅ ⅓ lettuce romaine head(s) (~6 oz)
✅ 3 whole eggs (~5 oz)
✅ ¾ avocado (~5 oz)
✅ ½ tomato (~1¾ oz)
✅ Optional: 1¼ tsp black pepper
✅ Optional: 1¼ tbsp fresh cilantro / fresh coriander leaf (chopped)
✅ Optional: a tiny bit of salt

Instructions
1. Wash and chop tomato. Peel and chop onion. Add seasonings (salt, pepper, cilantro), mix, and set aside.
2. Heat pan over medium-high heat. Add oil.
3. In a small bowl, whisk the eggs, then add to pan.
4. Using a spatula, scramble the mix until cooked thoroughly. Take the eggs out of the pan.
5. Wash and dry lettuce leaves. Peel and slice avocado.
6. Add eggs to lettuce leaves and top with salsa (onion and tomato) and avocado
7. Enjoy!

WATERMELON BANANA SHAKE - RECIPE FOR TODAY

Flaxseed Wrap with Chicken & Veggies RECIPE FOR TODAY

Flaxseed Wrap with Chicken & Veggies 
courtesy of KptnCook

Instructions:
30 g ground flax seeds
a tiny bit of baking powder (~1 g)
2 g onion powder
a tiny bit of paprika (dry)
a tiny bit of salt
1 tbsp coconut oil (~20 g)
1 whole eggs (~50 g)
75 g chicken breast strips (ready to eat)
30 g hummus
75 g bell peppers (any color, chopped)
10 g salad arugula (rocket)

Instructions:
1. Mix the dry ingredients in a small bowl.
2. Melt coconut oil. Add to the dry ingredients.
3. Beat in the egg and water (use 1/3 tbsp water for 1 tbsp flax seeds).
4. Go to step 5 if you don't have a microwave. Otherwise: Pour the batter onto a microwave-safe plate and spread it evenly. Microwave on high for 2 to 3 minutes. Let cool 5 minutes. Remove carefully with a spatula. Continue with step 6.
5. If you don't have a microwave: Heat a pan on medium heat. Pour the batter into the pan and spread evenly. Fry for 3 minutes on each side. Remove carefully with a spatula. 
6. Wash bell peppers and salad and chop both into small pieces.
7. Spread hummus evenly onto the wrap and top with chicken breast, bell peppers and salad. Roll into a wrap or serve as it is and enjoy. (Note: In case you use the alternative ingredient — baking soda for baking powder, only use 1/4 of the amount).

BANANA PANCAKES RECIPE FOR TODAY

PEACH PARFAIT RECIPE FOR TODAY

MERRY CHRISTMAS EVERYONE

APPLE PIE SMoOTHIE by 8Fit RECIPE FOR TODAY

A FRUITY PB QUESADILLA RECIPE FOR TODAY

A FRUITY PB QUESADILLA
from 8Fit

Preheat a pan over medium heat.

Grab 2 whole grain tortilla.

Spread peanut butter on each tortilla.

Cut 2 bananas into medium size pieces.

Optional: Add shredded coconut, sliced almonds, or flax seeds.

Place tortillas open (pb side up) on pan and place bananas (and other toppings you want) on the tortilla.

Let the tortilla cook until it becomes slightly golden (2-3 min).

Fold tortilla in half and remove from pan.

Sprinkle cinnamon on top.

Optional: Use strawberries as a topping.

Homemade Pitas RECIPE FOR TODAY

Homemade Pitas
By 8Fit

Ingredients:
1 tsp olive oil (extra virgin)
3 sun-dried tomatoes (~20 g)
75 g hummus
10 g salad arugula (rocket)
10 g ground flax seeds
a tiny bit of salt
80 ml water
50 g rolled oats (uncooked)

Directions:
1. Add oats, water, salt and flax seeds to a mixer and blend on high.
2. Heat oil in a pan on medium heat. Add a tablespoon of the oats mixture and fry for around 2 minutes per side. Repeat until no mixture left.
3. Top oats pitas with rocket salad, hummus and sun-dried tomato.

Belizean Tamales RECIPE FOR TODAY

Belizean Tamales

by Melva Post

Prep Time: 2 hours mins

Cook Time: 2 hours

Yields: 25-30 Tamales

Ingredients

• Plantain leaves, Banana leaves or aluminum foil. For state-side folk: Plantain leaves can often can be found in ethnic grocery stores, look for: Pacific Islander, Thai, or Mexican stores.
• Cull: (1 lb) Masteca Corn Flour, (4-6 tbsp) Red Recado, (6 cloves) garlic, (6) Oregano Leaves, (6) allspice seeds, (6) Apazote leaves, (1 tablespoon) whole Pepper Corn, (1 tablespoon) chile molido, or cayenne if you want it spicy, (3 tbsp) chicken broth powder - Consome de Pollo, (1) Chopped Onion
• Corn Dough / Masa: For state-side folk: Masa can often be purchased from a Mexican shop. If this is not available, you can make your own from (4 lbs) Maseca brand corn flour, (1/2 gallon) water, (2-3 tsp)salt, and (2 cups) corn oil or lard
• 1 - quartered cooked Chicken (cooked pork or beef can also be used)
• 2 cups - Green peas
• 4 - Habanero peppers minced or slices
• 2 cups - green sweet peppers chopped into slices
• 3 cups - Tomato slices
• 3 cups - onion slices
• 2 cups - minced cilantro leaves

Preparation

1. Cook chicken or other meats like you are making Stewed Chicken with Recado. Cut up chicken into at least 10 pieces. Set chicken aside. Keep broth - it becomes the base for the Cull.
2. Make Masa: In a large bowl combine flour, oil (or lard), and salt. Slowly add water and mix to make a thick mound of corn dough. Corn dough needs to be soft and spreadable, but not sticky. Four pounds of Maseca makes about 25 to 30 corn dough shells. Masa can be covered with plastic wrap and set aside.
3. Make Cull: Take the broth from cooking the chicken, strain out any pieces. Add 1lb Maseca Corn Flour, and stir to prevent lumps from forming. Bring to a boil, let boil 3 minutes and then turn off heat.
4. Prepare Plantain leaves: Boil water, submerge leaves. Removed from boiling water and wipe dry with a cloth. Cut into 12×12 inch sheets.
5. Prepare the Masa: Pull fist-sizes pieces of dough off, and roll into fist-sized balls. Flatten each corn dough ball with the Maricona (a tortilla press) or by hand. Place flattened Masa ball on Plantain leaf. Keep in mind, you are going to fold the leave with the grain of the leaf.
6. Start assembling the tamales! On a large table layout all the vegetable ingredients in bowls along with the Cull, Chicken pieces, and flattened masa on plantain leaves. Place a scoop (1/2 cup) of Cull in the center of the flattened masa. Then add pieces of chicken, a spoonful of green peas, onion slices, green pepper slices, tomatoe slices, cilantro, and a small scoop of habanero.
7. Fold the tamale: Fold the tamales along the grain of the plantain leaf in half. After folded in half fold 3 sides of the plantain leave to contain all the ingredients. This can be tied with strips of plantain leaf, or it can be wrapped in a sheet of aluminum fold to keep it from unfolding.
8. Steam tamales: Stack packages in an extra large steamer pot. Add water and steam for one hour.

Pro Tips

Habanero peppers can range in heat. We would recommend cutting your peppers into slices. Slices will still deliver flavor to the tamale, but if the pepper slice contains nuclear levels of heat, it can be removed while the tamale is being eaten.

Belizean Shrimp Creole RECIPE FOR TODAY

Belizean Shrimp Creole

Ingredients:
1 1/2 lbs fresh shrimps
2 Tbsp. Olive Oil
1/4 cup minced onions
2 cloves minced garlic
1/4 cup minced green pepper
1 cup diced tomatoes
1 1/2 cup white wine
1 Tbsp. basil
2 Tbsps. minced parsley
1/4 cup heavy cream
1/4 teaspoon salt
1/4 tsp. pepper

Method:
Peel and de-vein shrimps. Heat oil in heavy skillet. Add onions, garlic, and pepper. Cook over moderate heat stirring constantly for 5 minutes. Add tomato and wine and bring to boil. Reduce heat and simmer. Cover partially. After 1 hour add the basil and the parsley and cook for 15 minutes more; add cream and salt. Add the shrimps and cook for 30 mins. over slow heat. Serve over a serving of white rice.

Polenta Bites RECIPE FOR TODAY

Polenta Bites

Ingredients:
a tiny bit of salt
10 g feta cheese
1 whole eggs (~50 g)
30 g polenta/corn grits (dry)
120 ml water
1 ½ tsp oil and vinegar dressing (~5 g)
20 g spinach leaves (raw)
5 g sesame seeds
a tiny bit of black pepper

Directions:
1. Preheat oven to 400 °F (200 °C). Prep a baking sheet with parchment paper.
2. Boil water in a pot and add a dash of salt. Add polenta and cook for about 10 minutes until it is thick. Stirring frequently.
3. Put polenta in a bowl and set aside.
4. Separate the egg yolk from the egg white; place egg white in small bowl.
5. Stir the egg yolk(s) and feta cheese into the polenta. Add salt and pepper to taste.
6. Shape polenta mixture into bite-sized balls. Dip each ball into egg white and then into sesame seeds. Place on baking sheet and bake for about 10 minutes.
7. In the meantime, wash the spinach and add onto a plate. Drizzle with the oil and vinegar dressing and serve with polenta bites.

Sweet Potato Muffins RECIPE FOR TODAY

Sweet Potato Muffins

Ingredients

1 small organic sweet potato, roasted (1 cup, packed)
3 organic free-range eggs, lightly beaten
¾ cup of organic canned coconut milk
2 tablespoons of organic olive oil
½ cup of pure organic maple syrup
1 cup of organic brown rice flour
¼ cup of organic coconut flour
1 tablespoon baking powder
½ teaspoon pink Himalayan salt
1 tablespoon of ground cinnamon
1 teaspoon of ground ginger
⅛ teaspoon of ground cloves
⅛ teaspoon of ground nutmeg

Directions

Pre-heat your oven to 400 ℉ and lightly oil a 12-hole muffin tray.
When the oven reaches the right temperature, poke holes in your sweet potato and place it on the middle rack of the oven to cook for about 60 minutes, or until it is very soft. Once it’s cooked, remove it from the oven and let it cool.
Once the sweet potato is cool enough to handle, scrape the flesh from the skin and place the pulp in a mixing bowl. You can discard the skin, or eat it as a quick snack. The skin is actually packed with a lot of the same vitamins as the rest of the sweet potato.

Add the olive oil, almond milk, and maple syrup to the sweet potato and mix until it creates a smooth mixture. In a separate bowl, mix your dry ingredients together until well combined. Pour the dry ingredients into the rest of the sweet potato and combine until everything is uniform.
Pour the batter into the muffin pan, filling the spaces until ¾ of the way full. Place them on the middle rack and cook for 30-35 minutes, or until a knife in inserted into the middle of a muffin comes out clean

Salted Caramel Custard RECIPE FOR TODAY

Salted Caramel Custard
Prep 10 m
Cook 1 h
Ready In 2 h 10 m

Ingredients

9 large egg yolks
2/3 cup white sugar
2 cups heavy cream
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 cup whole milk
Flaky sea salt (such as Maldon®), to garnish

Directions
Preheat oven to 300 degrees F (150 degrees C). Place 6 (6.5 ounce) ramekins in a baking dish.
Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat
Stir in kosher salt, vanilla, and cold milk; mix well.
Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel/milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel/milk mixture to the yolks, whisking until thoroughly blended.
Divide custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
Bake in preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
Serve topped with a pinch of light, flaky sea salt.

Footnotes
Cook's Note:
If kosher salt isn't available, use 1/4 teaspoon fine sea salt in place of the 1/2 teaspoon kosher salt.

Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy

Frozen Vanilla Custard RECIPE FOR TODAY

Frozen Vanilla Custard

Prep 15 m
Cook 5 m
Ready In 3 h 40 m

Ingredients
5 large egg yolks
2/3 cup white sugar
1 pinch salt
1 cup whole milk
2 cups heavy cream
2 1/2 teaspoons pure vanilla extract

Directions
Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy.

Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.

Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).

Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight.

Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.

Footnotes
Chef's Notes:
You can substitute 1 split and scraped whole vanilla bean for 2 1/2 teaspoons vanilla extract.
To cool the custard mixture, I float the mixing bowl in a larger bowl with some ice water.
If you want to make ice cream cones with the leftover egg whites, here's a great recipe from Chef John.

Vanilla Bean Pastry Cream RECIPE FOR TODAY

Vanilla Bean Pastry Cream
Recipe by: Chef John

Prep 10 m
Cook 20 m
Ready In 2 h 30 m

Ingredients
1 large whole egg
2 large egg yolks
1/2 cup white sugar
1/4 cup cornstarch
1 teaspoon kosher salt
2 cups whole milk
1 vanilla bean
4 tablespoons cold butter, cubed

Directions
Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.

Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.

Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.

Footnotes
Chef's Note:
Tip: Save the scraped pods, and stick them in your sugar container for lovely, vanilla-scented sugar!

Eggnog Mousse RECIPE FOR TODAY

Eggnog Mousse

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes

INGREDIENTS
Gingerbread Streusel:
125 g gingerbread cookies crushed
2 Tbsp unsalted butter melted

Eggnog Mousse:
2 cups heavy whipping cream
1 cup milk
1 cup eggnog
6 large egg yolks
1/2 cup + 2 Tbsp granulated sugar 150g
1 Tbsp + 1 tsp cornstarch 14g
6 g gelatin
2 tsp vanilla bean paste or 1 vanilla bean, scraped out
1/4 tsp nutmeg ground
pinch cloves ground
pinch ground cinnamon

INSTRUCTIONS
Gingerbread Streusel:
Pulse cookies in a food processor until coarse. Place in bowl and stir in melted butter. Spread over parchment lined sheet pan and bake at 350F for 5mins.
Cool completely and spoon into bottom of jars/bowls.

Eggnog Mousse:
Place cream into a bowl with a whisk (or whisk attachment) and place in fridge.*
Sprinkle gelatin over 2T cold water and set aside.
Combine milk and eggnog into a bowl or large measuring cup. Place 3/4 of the milk/eggnog mixture into a pot with the spices & vanilla bean paste. Cook over medium heat, stirring often, until mixture boils.
While the mixture is heating, whisk remaining milk/eggnog with egg yolks, sugar, and corn starch in a medium bowl to form a thick paste.
Temper the boiling milk into the eggs by whisking eggs quickly while pouring milk slowly into the bowl.
Return the mixture to the pot and whisk constantly over med-high heat until it boils.
Take off the heat, stir in gelatin.
Strain into a bowl and cool completely (you can use an ice bath to speed the process).
Whip cream until thick.
Once egg mixture has cooled, pour over whipped cream and fold in gently.
Pipe into mason jars or pour/scoop into bowls. Place in the fridge to set for 1-2 hours.

NOTES
*The colder your cream and utensils are, the better it whips up!

Caramel Sauce RECIPE FOR TODAY

Caramel Sauce

Yield: about 1 1/4 cups
Prep Time: 2 minutes
Cook Time: 5 to 12 minutes, or until caramel-colored
Total Time: about 15 minutes

Ingredients:
1 cup granulated sugar
1/4 cup water
1 teaspoon light-colored corn syrup (can be omitted but helps reduce crystallization)
1/2 cup whipping or heavy cream
1 tablespoon vanilla extract, optional (or substitute with bourbon, rum, Grand Marnier, or a favorite liqueur)
1/2 to 1 teaspoon salt, optional and to taste (for a true 'salted caramel' sauce, I use 1 teaspoon)

Directions:
1.Tie up your hair, put your phone down, get small children out of the kitchen. Have all the ingredients in place including hot mitts and a glass jar or heat-safe container nearby. You're working with boiling sugar and your full attention on the recipe is necessary.
2.In a medium to large saucepan (use a pan much larger than you think you'll need because the sauce will bubble very vigorously at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.
3.Allow the mixture to boil for 5 to 12 minutes, or as necessary, for it to turn caramel-colored, at which point it will likely be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don't let it burn. Super stinky and you'll have to start over. Throughout the boiling time, you can swirl the pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce.
4.As soon as the sauce has turned caramel-colored, reduce the heat to low.
5.Very carefully and slowly, add the cream. Stand back because mixture will bubble up considerably.
6.Optionally, and very carefully, add the vanilla and salt, to taste. Stand back because mixture will bubble up again.
7.Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up.
8.Transfer sauce to glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into glass jar). Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools. Sauce will keep airtight at room temp for at least 1 month, although will likely last much longer; use common sense if giving as gifts with storage considerations.

Creamy Spinach and Sweet Potato Noodles with Cashew Sauce RECIPE FOR TODAY

Creamy Spinach and Sweet Potato Noodles with Cashew Sauce
by pinchofyum.com
– easy to make, adaptable, gluten free, vegan. Divine and delicious!

Ingredients
1 cup cashew nuts
3/4 cup water (more for soaking)
1/2 teaspoon salt
1 clove garlic
1 tablespoon oil
4 sweet potatoes (large, spiralized)
2 cups baby spinach
1 handful fresh basil leaves (chives, or other herbs)
salt
pepper
olive oil (for drizzling)

INSTRUCTIONS

Cover the cashews with water in a bowl and soak for 2 hours or so.
Drain and rinse thoroughly. Place in a food processor or blender (I got better texture with the blender) and add the 3/4 cup water, salt, and garlic. Puree until very smooth.
Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach – it should wilt pretty quickly.
Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, drizzle with olive oil, and top with the remaining fresh herbs.

Classic Christmas Eggnog RECIPE FOR TODAY

Classic Christmas Eggnog
Total Time: 20 minutes / Yield: 1-2 servings
INGREDIENTS

4 yolks
4 whites
1/2 cup full cream milk
1/2 cup heavy cream
1/3 – 1/2 cup sugar
1/2 cup bourbon or whiskey or rum
1 vanilla bean
Nutmeg

PROCEDURE
Mix the milk and cream together.

Ribbon yolks and sugar.

Heat milk-cream with vanilla bean.

Pour milk-cream into yolks and whisk inside a double boiler.

Add the alcohol.

Cook until thick, cool.

Enjoy!!

PULL APART CHRISTMAS TREE RECIPE FOR TODAY

PULL APART CHRISTMAS TREE
TOTAL TIME: 0:40
PREP: 0:20
COOK: 0:20
LEVEL: EASY
YIELD: 8 SERVINGS
INGREDIENTS

1 lb. refrigerated pizza dough
Egg wash (1 egg whisked with 1 tbsp water)
7 mozzarella sticks
1/4 c. melted butter
1/2 c. finely grated Parmesan
1 tbsp. Thinly sliced basil
1 tbsp. chopped parsley
1 tbsp. chopped rosemary
Marinara, warmed (for serving)
DIRECTIONS

Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.
Cut mozzarella sticks into 1” pieces. On a floured surface, divide pizza dough into two pieces. Stretch and roll each piece of dough into a long rectangle, then cut dough into 2” squares (you’ll need 33 total). Wrap a dough square around each pieces of mozzarella, forming a tightly sealed ball. Place balls seam-side down on the baking sheet in the shape of a Christmas tree (they should be touching). Brush egg wash on dough balls and bake until golden 15-20 minutes.
Meanwhile, whisk together melted butter, Parmesan and herbs. Brush on baked pizza dough balls. Serve warm with marinara for dipping.

HOLIDAY LASAGNA RECIPE FOR TODAY

HOLIDAY LASAGNA

PREP TIME
30 mins
COOK TIME
1 hour
TOTAL TIME
1 hour 30 mins

Author: Judith Hannemann
Serves: 9

INGREDIENTS
12 oven-ready lasagna noodles*
1 tub (15 oz) ricotta cheese
1 tbs parsley
¼ tsp oregano
¼ cup grated parmesan or romano cheese
16 oz sliced mozzarella cheese or 4 cups shredded
8 oz Italian sausage
8 oz lean ground beef
1 jar (26 oz) pasta sauce
1 cup water

INSTRUCTIONS
Preheat oven to 375 degrees F. You will need a deep 11 x 7-inch or 13 x 9-inch pan.
In a large skillet, brown ground beef, breaking up large clumps. Drain and set aside.
Place Italian sausage in a saucepan with ½ cup water. Bring to a boil, cover, reduce heat and simmer 10 minutes. Drain and cool slightly. Slice in ⅛-1/4-inch slices. Set aside.
Mix ricotta, parsley, oregano and parmesan cheese in a small bowl.
Mix pasta sauce, water and ground beef in a large bowl.
Place 1½ cups of sauce mixture on the bottom of the pan. Lay 3 lasagna noodles across the bottom.
Spread ⅓ of the ricotta mixture over noodles. Spread ⅓ of the mozzarella slices or shredded mozzarella over the ricotta mixture. Distribute ⅓ of the sausage slices over the top of the cheeses. Drizzle with ⅓ of the sauce mixture. Repeat 2 more times. Top with the last 3 lasagna noodles, spreading remaining sauce over the noodles. Sprinkle with additional shredded mozzarella if desired.
Cover with greased aluminum foil and place the baking dish on a baking tray and bake at 375 degrees for 55-60 minutes.
Remove foil and test noodle doneness with a knife. If noodles are soft, replace the foil cover and let stand for 10 minutes. If noodles are still "al dente" then return to oven for an additional 10 minutes.
Makes 9 servings.
*The same method should work with regular lasagna noodles. I used oven-ready in this but I've made this without cooking the noodles even with the "regular" lasagna. Of course you can cook the regular noodles first, but eliminate the 1 cup of water that is mixed with the sauce and it will only require about 30 minutes in a 350 (yes, different temp) oven.

GREEN POWER SHAKE RECIPE FOR TODAY

Turkey-Stuffed Portobello Mushrooms RECIPE FOR TODAY

Turkey-Stuffed Portobello Mushrooms
by 8Fit

A simple and delicious low-carb recipe!

Ingredients:
4 portobello mushrooms (alternative: bell peppers)
2 tbsp coconut oil
6 sun-dried tomatoes
2 cups of raw spinach leaves
8 oz of ground turkey
Optional: 2 tsp of black pepper
Optional: a tiny bit of salt

Directions:
1. Pre-heat oven to 350°F (175°C)
2. Remove stems from mushrooms and scrape out gills with a spoon. Brush the bottom of the mushrooms with coconut oil. Place mushrooms, cap side down, on a baking sheet.
3. Roast mushrooms for 10 minutes until softened but still holding their shape.
4. While mushrooms are cooking, heat a pan over medium-high heat. Cook the turkey thoroughly by breaking it into smaller pieces as you stir (about 5-7 minutes). Add spinach, salt, and pepper, and mix in with turkey.
5. Chop sun-dried tomatoes and add to ground turkey.
6. Portion sausage mixture to mushrooms.
7. Bake another 10-12 minutes or until mushrooms are tender.

MANGO COCONUT CHIA YOGURT RECIPE FOR TODAY

Caprese Omelette RECIPE FOR TODAY

Caprese Omelette

from 8Fit

Ingredients:
1 tomatoes (~100 g)
5 g fresh basil (chopped)
1 tbsp coconut oil (~20 g)
1 tsp black pepper
a tiny bit of salt
30 g mozzarella cheese
2 whole eggs (~100 g)
1 whole grain bread slice(s), 100% whole grain (~40 g)

Directions:
1. Heat a pan to medium-high and add oil.
2. In the meantime, wash and chop tomato and basil. Grate mozzarella cheese. Set ingredients aside.
3. Break egg(s) in a bowl, add salt and pepper, and beat with a fork until blended.
4. Pour the egg(s) in the pan and fry for 2 minutes per side.
5. Add cheese, tomato, and basil, and fold in half.
6. Heat until cheese melts, serve with bread, and enjoy!

Cuban Stuffed Chicken RECIPE FOR TODAY

Cuban Stuffed Chicken

TOTAL TIME: 0:40
PREP: 0:15
LEVEL: EASY
SERVES: 3
INGREDIENTS

3 boneless, skinless chicken breasts
2/3 c. yellow mustard
2 tbsp. honey
1 tsp. garlic powder
kosher salt
Freshly ground black pepper
6 slices ham
6 Slices swiss cheese
2/3 c. dill pickle chips, halved

DIRECTIONS

Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely.
In a medium bowl, whisk together mustard, honey, and garlic powder. Season with salt and pepper and rub all over chicken breasts.
Place breasts on a medium cooking tray and stuff each with ham, cheese, and pickle chips.
Bake until chicken is cooked through and no longer pink, 25 minutes. Serve.

Chef John’s Creamy Corn Custard RECIPE FOR TODAY

Chef John’s Creamy Corn Custard

Prep 15 m
Cook 35 m
Ready In 1 h

Ingredients

1 tablespoon butter, or as needed, divided
2 cups corn
1 1/2 cups heavy whipping cream
1 1/4 teaspoons salt
1 pinch cayenne pepper
1/2 cup cold milk
3 egg yolks
2 eggs

Directions
Preheat oven to 325 degrees F (165 degrees C). Butter six 6-ounce glass or ceramic ramekins. Set ramekins into a 2-inch deep baking dish.
Place corn into a large saucepan and stir in cream, salt, and cayenne pepper. Bring to a simmer and remove from heat; stir in milk.
Transfer corn mixture to a blender and pulse several times to get the mixture moving. Blend on high speed until smooth and creamy.
Whisk egg yolks with eggs until smooth in a mixing bowl. Slowly whisk about 1/4 cup hot corn mixture into eggs until the corn mixture is incorporated. Repeat several times more until all the corn mixture is combined with eggs.
Divide corn mixture equally into the 6 ramekins. Pour hot tap water into the baking dish to come about halfway up the sides of the ramekins.
Bake in the preheated oven until custards are just set, 30 to 35 minutes. Let custards cool for about 10 minutes before serving in ramekins or unmolding onto serving plates. To unmold, insert a knife between the custard and the ramekin, go around the edge with knife to loosen, and turn over onto a plate to unmold.

Footnotes
Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Kale Caesar Salad Pizza RECIPE FOR TODAY

Kale Caesar Salad Pizza

Author: Kristina LaRue

Serves: 8 slices

Ingredients

• 16 ounces pre-made whole wheat pizza dough
• 1 tablespoon olive oil + additional for coating pan
• 2 teaspoons minced garlic
• ½ cup marzano tomatoes, thinly sliced
• 8 ounces fresh mozzarella pearls (or sliced)
• 3 cups sliced kale
• 3 cups sliced romaine lettuce
• 3 cloves garlic
• ¼ cup Hellmann’s® Organic Mayonnaise
• 1 tablespoon Worcestershire sauce
• 1 lemon, juiced
• salt and pepper to taste
• 2 ounces parmesan cheese, shaved

Instructions

1. Preheat oven to 400 degrees F; grease pizza pan or baking sheet with olive oil.
2. Flour a clean surface to roll out pizza dough. Using a rolling pin, roll dough to form a large pizza pie, adding small amounts of flour as needed to rolling pin and dough to prevent sticking.
3. Place pizza pie on prepared baking sheet or pizza pan; spread olive oil and minced garlic evenly on top of dough. Arrange tomatoes and mozzarella on pizza.
4. Bake in oven for 18-20 minutes until cheese is bubbly and crust is golden brown.
5. Meanwhile, prepare kale Caesar salad by placing lettuce and kale in a large bowl.
6. In a food processor, add garlic, mayo, Worcestershire, lemon juice, and salt and pepper and process until creamy. Toss dressing with lettuce and kale until greens are dressed.
7. When pizza has finished baking, top greens on pizza and sprinkle with shredded parmesan cheese. Slice pizza into 8 pieces, and serve immediately.