This recipe doesn’t have amounts – but I don’t think it can be messed up!
Ingredients: 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
Directions: 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. Enjoy!!
Ingredients: 1 eggplant, sliced into 1/4 inch rounds 5 tbsp extra virgin olive oil, divided 1 tsp salt, divided Zest 1/2 lemon 1 tbsp zaatar (I used @peregnaturalwhich is klp) 1 clove garlic, minced 1/2 shallot, minced 1/2 tsp salt Freshly ground pepper
Directions: Mix together 2 tbsp oil, 1/2 tsp salt and freshly ground pepper. Use it to coat eggplant. Place eggplant in a single layer on a large, greased baking sheet. Broil on top rack for 2-3 minutes per side. I turn the light on in my oven and watch carefully – every oven is different. It should not burn but should get lightly browned. (Do not use parchment, it could easily burn) Mix together remaining ingredients. Pour mixture over eggplant and refrigerate for a few hours or up to 4 days.
Ingredients: 1-1 lb box of rainbow carrots, washed and peeled 1 medium sized sweet potato, cut into wedges 1 medium sized Idaho or russet potato cut into wedges 1 clove garlic, minced 1 tbsp paprika 1 tbsp honey 1/2 tsp sea salt 1/2 tsp cinnamon 1 tbsp freshly grated ginger 2 tbsp extra virgin olive oil
Directions: Preheat oven to 375°F. Spread vegetables over parchment lines baking sheet. Mix together remaining ingredients and coat vegetables, making sure that it’s evenly distributed. Baked for about 45-50 minutes, mixing around halfway through, until tender with a fork.
Ingredients: 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
Directions: 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.
Filling: 4 cups mixed blueberries and sliced plums 1/4 cup brown sugar Juice of 1/2 lime 1 tsp cinnamon 2 tbsp cornstarch . Topping: 1 cup oats (can use gluten free) 1 cup almond flour 1/2 cup brown sugar 1 tsp cinnamon 1/4 cup melted coconut oil mixed with 1 tsp vanilla . Preheat oven to 350°. Mix together all ingredients for filling and place in 9” pie pan. Mix together all topping ingredients and use it to top fruit filling. Bake for about 45 minutes, uncovered, until fruit mixture bubbles through and topping is nicely golden.
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?
Ingredients: 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
Directions: 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. Enjoy!
This is a fun and easy appetizer or meal – there are so many variations of toppings, which is helpful since we’re all stuck at home with different food available. .
Ingredients: Naan bread or tortilla or pita or pizza crust or any other flatbread Humus (storebought or homemade – see below for homemade) – it doesn’t have to be chickpea humus, you can make a different kind depending on what you have in your house (black bean, edamame…) Any toppings: we used purple cabbage, shaved asparagus, shaved baby carrots, sliced tomatoes, olives and chickpeas. Any garnish: we used zaatar and drizzled tahini Other topping options: cucumbers, grated carrots/cabbage, roasted eggplant, roasted cauliflower or broccoli, beets, peppers, hard boiled eggs, kale, beans, jalapeños, pesto, sesame seeds, everything but the bagel, sumac, smoky paprika etc etc etc .
Homemade humus: 1 cup dry chickpeas Baking soda 1/2 cup tahini Juice of 1/2 lemon 1 garlic clove 1 tsp sea salt 1 tsp cumin Freshly ground pepper
Directions: Warm flat bread in the oven. Remove from oven. Spread with humus and then top with whatever toppings and garnishes you’d like. Enjoy! . To make humus: Place beans in a bowl and add water (it should go a few inches above chickpeas) and some baking soda. Either soak overnight or do a quick soak in the microwave by microwaving by about 20 minutes at 50% power. Drain chickpeas and add them to a pot with water going a few inches above chickpeas again. Bring to a boil and then allow to simmer until they’ve really softened. **DO NOT POUR OUT THE LIQUID** In a good processor, add 1 cup chickpeas, tahini, lemon juice, 1 garlic clove, salt, cumin, pepper and 1/4 cup of liquid. Process until smooth. You may have to add additional liquid. Top however you would like! You can freeze the remaining chickpeas with some of the liquid. Enjoy!
Ingredients: 1 box @realduncanhines brownie mix (this likely works with other mixes but I haven’t tried them and I know this yields the right texture) – bake according to package directions (if you’re given the option of cake like or more fudgy brownies, choose fudgy) Lotus Marshmallow fluff Chocolate chips
Directions: Cook brownies according to package directions. Don’t allow to cool too long – just make sure it has cooled enough that you can handle with your hands. Scoop out a chunk of brownie and use your hands to form a circle. Fill with topping of choice. Close up to form either hamentaschen or ball. Repeat with remaining brownie mixture – avoid edges of brownie because they’re more difficult to work with (just eat them because they’re yum). Refrigerate to set. Melt chocolate chips in double boiler. Dip brownie balls into chocolate and place on lined baking sheet. Sprinkle with crushed cookies. Refrigerate to set. (I did not dip the hamentaschen but you obviously could)
Directions: Preheat oven to 400°F Mix together oil, 1 tbsp honey, Dijon, paprika, zaatar, 1 tsp salt and pepper. Spread 1/2 mixture onto carrots. Roast for about 25 minutes on greased baking sheet. Add fennel and purple cabbage to the pan and coat with remaining honey Dijon mixture. Try to ensure that vegetables in pan aren’t overlapping and roast for an additional 20-25 minutes, until fork pierces carrots easily with fork. Remove from oven and immediately drizzle with remaining honey and salt.
Ingredients: 1 package (250 gram) cream cheese 1/3-1/2 cup crumbled halva 1/4 cup sugar 1 tsp vanilla 2 rolls of chocolate chip cookie dough (the packages I used were each 468g)
Directions: Mix together cream cheese, halva, sugar and vanilla. Roll out dough as thinly as possible on floured surface (the chocolate chips will limit how thinly you can roll them). Using a 2.5-3 inch cookie cutter, cut out circles, fill with 1 tsp each of cheese mixture. Form hamentaschen. Chill for 1 hour Bake at 325°F for about 15 minutes