Chili Lime Kale Shakshuka Nachos

This recipe doesn’t have amounts – but I don’t think it can be messed up!

Tortilla chips
Kale – washed and dried well
Grated cheese (I used a cheddar mozzarella blend)
Chili lime seasoning (if you can’t find a seasoning blend, I’ve googled for online copycat versions)
Eggs (max 8)
Black beans
Canned corn 
Avocado, chopped 
Jalapeño, diced
Tomatoes, chopped 
Lime juice 
Fresh basil

Preheat oven to 400°F. 
Spray a sheet pan liberally with non stick cooking spray. 
Spread tortilla chips over pan. Top with kale and grated cheese. 
Sprinkle liberally with chili lime seasoning. 
Bake for about 5 minutes until cheese begins to melt. 
In the meantime, mix together black beans, corn, avocado, jalapeño and tomatoes. Top with lime juice, chili lime seasoning and fresh basil. Set aside. 
Now back to our sheet pan – the cheese has started melting. Remove the sheet pan from the oven. Form wells in various spots over the tortilla chips. Crack eggs and pour each one into a well. 
Bake for an additional 10 minutes, until you start seeing egg white turn white – keep in mind, the egg will keep cooking slightly when removed from oven. 
Top with black bean and corn salsa. 
Drizzle on additional lime juice if desired. 

Savory Pesto French Toast Casserole

5 cups cubed challah, packed 
7 eggs, beaten
3/4 cup milk (I used 3.25%)
2 cups grated mozzarella, divided 
1/4 cup Parmesan 
2 tbsp homemade or storebought pesto sauce

Spray the bottom of a casserole dish (measuring approximately 7×12 or 8×11) with non stick cooking spray. 
Spread cubed challah throughout the pan. 
Mix together eggs, milk, 1.5 cups grated cheese, Parmesan and pesto. Pour oven challah. Mix with tongs to coat well. Allow to sit for about 10 minutes and mix again – try to make sure all pieces of challah are wet with egg mixture. 
Preheat oven to 350°F. 
Once oven is heated, mix challah mixture one more time, trying to incorporate any egg mixture remaining at the bottom of the casserole dish. Top with remaining cheese. 
Bake covered for 20 minutes. Uncover and bake for an additional 10-15 minutes, until nicely browned.

Chocolate Cranberry Granola Bars

Please note – A few wonderful people are testing this recipe to see if it’ll work with mashed bananas instead of pumpkin. I will update you! .

2.5 cups nuts – I used mixed almonds and pecans
2 tbsp chia seeds
2 tsp cinnamon or pumpkin spice 
2 tbsp shredded coconut
1/4 tsp salt
1/2 cup pumpkin purée 
2 tbsp honey 
1 tsp vanilla
2 tbsp nut butter
1/2 cup dried cranberries
1/2 cup chocolate chips

Preheat oven to 350°F. 
Process nuts in food processor – do not over process, they should be coarse. Remove from processor and mix in chia seeds, cinnamon, coconut and salt. 
In a separate bowl, combine pumpkin, honey, vanilla and nut butter. 
Mix wet and dry ingredients well. 
Mix in cranberries and chocolate chips. 
Press down well into a parchment lined or well greased 8×8 or 9×9 pan. 
Bake for about 30 minutes until edges start to brown. 
Remove from oven and allow to cool for about 5 minutes (they will fall apart if sliced too quickly but will harden too much if you wait too long). Slice into bars and allow to fully cool prior to serving. 

Passover Pancake Mix

This pancake mix can be used for pancakes or in recipes calling for pancake mix. It is #glutenfree and my family enjoyed it more than my regular pancakes! .

1 3/4 cup almond flour 
2 tbsp tapioca starch 
1/4 cup coconut flour 
1 tbsp baking powder
1/2 tsp salt
1 tbsp sugar

To make pancakes, mix together the following and cook as you would normally cook pancakes:
1 cup pancake mix
1/2 cup milk (I’ve only tried with regular milk but likely dairy free options would work too)
2 eggs 
1 tsp vanilla 
1 tsp cinnamon
(This yields 8 small-medium sized pancakes)

Passover Banana Pancakes

2 bananas
4 eggs
1 cup almond flour
1 cup @pereggourmet quinoa flakes (if not Passover, you can use rolled oats)
1/2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp each baking powder and soda

Blueberries or chocolate chips (or anything else you’d like) for toppings
Mix everything except toppings together in a blender.
Heat butter or coconut oil in frying pan. Spoon a dollop of mixture into heated oil and top each pancake with whatever topping you’d like. Flip once pancake stops bubbling on top.
For nut allergies, replace almond flour with 1 additional cup of quinoa flakes.
If you can’t get the quinoa flakes, just add an additional cup of almond flour.
I freeze these and just pop them in the microwave in the morning for my kids.

Strawberry Apple Oat Breakfast Muffins

3/4 cup whole wheat flour
1 cup rolled oats 
1.5 tsp baking powder 
1/2 tsp baking soda 
1 tsp cinnamon 
Pinch of salt
2 tbsp unsweetened coconut 
1 tbsp chia seeds 
1 cup peeled and grated apple (it was 2 small apples for me)
1 cup sliced strawberries 
1/4 cup avocado oil
1/3 cup maple syrup 
2 eggs, beaten
1/2 cup plain Greek yogurt 
1/2 cup applesauce 
1 tsp vanilla 
1-2 tbsp maple flakes .
Preheat oven to 350°F.

In a large mixing bowl, mix flour, oats, baking powder and soda, cinnamon, salt, chia and coconut. In a separate bowl, mix together apple, strawberries, oil, maple syrup, eggs, yogurt, applesauce and vanilla. Mix wet ingredients with dry. .
Line muffin tin with muffin liners and measure 1/4 cup of mixture for each muffin. I had leftover batter and used it for 10 mini muffins (1 tbsp per muffin). .
Bake for about 21 minutes, check with a toothpick (For mini muffins, bake for 12 minutes).

Healthy Chocolate Cranberry Coconut Bites

I was given a variation of this recipe by @nodiet.dietitian – her recipe called for powdered peanut butter. Given that most of us are trying to avoid leaving our homes now, I figured I would adapt the recipe to be made with regular nut butter. I used chocolate, cranberries and coconut, but you can use whatever you’d like to mix in! What add-ins would you mix in if you were making these?

2 ripe bananas, mashed 
1 cup nut butter 
1 egg
1 tsp vanilla 
1 tsp cinnamon 
1/4 tsp sea salt 
3 cups rolled oats 
1/3 cup dark chocolate chips
1/3 cup dried cranberries 
2 tbsp unsweetened desiccated coconut 
2 tbsp chia seeds

Preheat oven to 350°F. 
Mix together, bananas, nut butter, egg, cinnamon, vanilla and salt. Next mix in oats and remaining ingredients. 
Drop large spoonfuls of mixture onto a parchment-lined baking sheet. Bake for 9-11 minutes. 

Chili Lime Kale Shakshuka

I make this for lunch whenever I’m home at lunch time. If you have washed kale that’s ready to go, it’s an incredibly quick and easy meal. 
While on vacation with my family, they all tried it and whenever I went to make it, they all asked if I can make for them too. 
Oh and it’s 4 ingredients… .
Kale, torn up into bite size pieces, veins removed 
Grated cheese (mozzarella or cheddar) – I’ve also used goat cheese and feta 
Chili lime seasoning .
Grease a saucepan that has a lid with butter or non stick cooking spray and heat over medium heat. 
Add kale to the pan so it’s spread evenly throughout the pan in a thin layer. 
Form wells for eggs (I use 2-8 eggs depending on # of people I’m feeding and size of pan) and pour a cracked egg into each well. 
Sprinkle generously with grated cheese and chili lime seasoning. 
Cover with lid. 
Shakshuka is ready when cheese is melted. 
I usually eat as is. Here, it is pictured over a slice of toast.

Pull Apart Banana-Almond butter French Toast

1 banana
2 tbsp almond butter 
1 tsp vanilla 
1/4 cup milk 
2 eggs 
1 tsp cinnamon
5-6 cup cubed challah
Butter for frying

Mash banana and mix well with almond butter. Add vanilla, milk, eggs and cinnamon to mixture. 
Place cubed challah in a large bowl and pour banana mixture over challah. Toss well to combine. 
Heat butter over medium-high heat. 
Place challah mixture in clusters in pan. Allow French toast to fully cook on 1 side prior to flipping to be sure that the clusters don’t fall apart. Cook until nicely browned on both sides. 
Enjoy with maple syrup!

Banana Zucchini Mini Muffins (refined-sugar free, nut free and dairy free)

2 medium zucchinis, grated and liquid squeezed out 
3 bananas, mashed 
1/2 cup Silan (date syrup) – I buy one that has no added sugar
1/4 cup grapeseed oil 
1.5 tsp vanilla 
2 eggs 
1.5 tsp cinnamon 
1/2 tsp baking powder
1/2 tsp baking soda 
1/2 tsp salt
1 cup whole wheat flour
1 cup oats
2 tbsp coconut flakes (unsweetened)
2/3 cup raisins (you can alternatively use blueberries, chocolate chips or craisins)

Preheat oven to 350°F. 
Mix together zucchini, bananas and silan. Next add in oil, vanilla and eggs until well incorporated. Mix in dry ingredients. Then fold in raisins. 
Scoop into lined mini muffins tin (I used the parchment liners). I use a 1 tbsp measuring spoon. 
Bake for 14-15 minutes. .
Yields 44-48 mini muffins.