Category: Food Prep

Tofu Ground Beef Substitute

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1 package extra-firm tofu (about 14 ounce or 350 grams)
2 Tbsp soy sauce
2 Tbsp nutritional yeast
1 Tbsp olive oil
1 tsp chili powder
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika

  1. Open tofu, drain water and pat dry.
  2. Mix all the other ingredients together in a bowl to create a paste.
  3. Crumble the tofu into small pieces and mix it with the paste until the tofu is coated.
  4. Bake on a greased baking pan at 400 for 25-30 minutes, stirring every 10 minutes or so.

Chicken wings, with spice rub

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1 Tbsp chili powder (or ancho chili powder, or a mix of the two)
1 Tbsp paprika (or smoked paprika, or a mix of the two)

2 tsp brown sugar

1 ½ tsp onion powder
1 ½ tsp salt

1 tsp cumin

½ tsp garlic powder
½ tsp cayenne pepper
½ tsp mustard powder

¼ tsp freshly ground pepper
¼ tsp oregano
¼ tsp thyme

2 lbs fresh or thawed chicken wings

  1. Combine all dry ingredients in a mixing bowl.
  2. Toss the chicken wings to coat them in the spice mix.
  3. Place wings on a baking sheet and bake at 400 degrees for 45 minutes.

Tip: The organic split tip wings at Costco are good. The pkg is about 4 lbs so it will do a double batch.

Nut and Seed Bars (dairy-free, gluten-free, sugar-free)

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1 cup coconut (unsweetened)
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup chopped almonds
1/2 cup chopped pecans
1/4 cup sesame seeds
1/4 cup chia seeds
1/4 tsp salt

1 teaspoon vanilla
1/2 cup honey, warmed for easier mixing

  1. Mix the nuts, seeds and salt together.
  2. Stir in the vanilla and honey.
  3. Place a piece of parchment in an 8″ x 8″ pan. (Cut slits in the corners to get it to go up the sides nicely.)
  4. Pour the nut and seed mixture into the pan and press it down firmly with a spoon.
  5. Bake at 325 for 40-55 minutes. (Start checking them at 45 minutes, but you want to cook them until they’re slightly golden.)
  6. Optional: Melt dark chocolate and spread on top.

Every time I make this, I change the recipe a bit and it always turns out. Try any nuts or seeds (or similar ingredients) you like.

Energy Bars (dairy-free, gluten-free, sugar-free)

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½ cup peanut butter (or almond butter)
2 Tbsp coconut oil
1 tsp pure vanilla extract
¼ cup cocoa
5 large, pitted dates
¼ cup raisins (or dried cranberries)

¾ cup raw pecan halves
¾ cup raw cashews
¾ cup raw almonds
¼ cup shredded, unsweetened coconut

Honey (to taste if desired)

  1. Put the first six ingredients into the food processor and blend until smooth.
  2. Add the nuts and coconut and pulse until it reaches a desired consistency.
  3. Taste the mixture and add honey if you want it sweeter. (You can also add more peanut butter if it’s not binding well enough.)
  4. Press into an 8” x 8” pan. Chill and then cut into squares.

Suggestion: Feel free to experiment with different ingredients in this recipe, such as oat bran, chia seeds, sesame seeds, wheat germ, flax seeds, psyllium husk, chocolate chips… I make it differently each time!

Honey Mustard BBQ Chicken

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These can be used in so many meals: served with side dishes, in wraps, subs or sandwiches or to top a big salad.

Honey Mustard BBQ Chicken

3 lbs of boneless, skinless chicken thighs or breasts (or both)
1/2 cup Dijon Mustard
1/2 cup honey
1/2 cup avacado oil (or another oil of your choice)
2 tsp sea salt
1 tsp freshly ground pepper

  1. Mix the marinade ingredients together.
  2. Toss the marinade with the chicken and marinate, refrigerated, for several hours (or up to two days), or freeze for up to four months.
  3. BBQ on medium heat for 8-10 minutes per side.

Carmelized Onions (Instant Pot)

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Caramelized-Onions12 cups onions, sliced (not too finely)
4 Tbsp butter
2 tsp salt
1 tsp baking soda
1 tsp pepper

  1. Mix together all the ingredients.
  2. Sauté for five minutes in the instant Pot.
  3. Cook on high pressure for 20 minutes. Then do a quick release.
  4. Sauté (while draining excess liquid occasionally) for about ten more minutes until the onions have a nice caramelized appearance.
  5. Freeze in small portions to use in future recipes.

Note: I got four cups of caramelized onions and one cup of liquid.

Waffles

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Waffles


1 cup flour
1 tsp baking powder
¼ tsp salt (optional)
1 egg
1 cup milk (or sour milk or buttermilk)

  1. Combine the dry ingredients in a bowl.
  2. Beat together the eggs and milk. Add to the dry ingredients. Mix until almost smooth, leaving a few small lumps.
  3. Pre-heat the waffle iron. Spray with cooking spray.
  4. Pour enough batter to barely fill the waffle maker. (You need to allow room for the batter to rise, or it will overflow.) Close it and allow the waffles to cook.
  5. When the waffle is golden brown on both sides, remove from the waffle maker.
  6. Serve hot, with butter and maple syrup.

High Protein Tip: Add an extra egg, and stir in a handful of cheese and bacon bits. Delicious with maple syrup!

Food Prep Tip: Quadruple this recipe (makes 18 waffles) and then freeze the leftovers. To use frozen waffles, just toast them.

Pumpkin Spice Waffles: 
Add the following spices during step 1.
2 tsp allspice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp cardamom (optional; expensive)

Add the following during step 2
1 Tbsp molasses (optional)
1/2 cup of pureed pumpkin