Makes 6

In a bowl, whisk:
3 Large Eggs
1 Large Egg White
2 TB Milk (Skim, Almond - any will work)
Handful of Chopped Baby Spinach
1 Roasted Red Pepper, chopped
¼ of a Red Onion, finely chopped
Season with Black Pepper (and Salt if desired)

Pour into greased muffin molds

Add 1 teaspoon of Ricotta Cheese to each muffin and sprinkle with Paprika & Black Pepper

Bake on 375 degrees for about 30-35 minutes


Gluten Free & Vegan Friendly - Makes 2 Servings

Dice 1 Large Red Bliss Potato.
Heat 1 TB Extra Virgin Olive Oil in 8inch skillet on medium. Add Potatoes, season with a dash of Garlic Powder, Salt, Paprika and Dried Oregano and let cook for about 5 minutes, covered.
Toss in 1 small Diced Onion and ½ Diced Red Bell Pepper. Let cook, covered, until potatoes are soft, about 10-15 minutes.
Garnish with Dried Parsley.

**ChefTiffy Tip**
Sub with Sweet Potato!

(Makes 4-5 Servings)

Boil 3 Green Plantains in a large saucepan (each cut into at least 4 pieces) with 1 tablespoon of Garlic Paste & a dash of Adobo
Remove when plantains can be poked through with a fork
In a large bowl, mash plantains, leaving a few large chunks
Heat 2 Tablespoons of Coconut Oil in a pan and add mashed plantain along with 1oz. of crushed pork rinds. Let sit for about 1 minute for bottom layer to crisp up then toss.
Remove from pan after another minute.
Let cool slightly before forming “bowls” to fill with a saucy protein, as the mofongo tends to dry up.

for filling

Brown 1lb of Ground Meat
Add ¼ Cup Crushed Tomatoes, 1 Tablespoon Recaito, 1 Tablespoon Crushed Garlic, 1 teaspoon Ground Cumin and a few dashes of Achiote & Paprika.
Chop ½ Red Onion, 1 Roasted Red Pepper & 2 Jalapeños (remove seeds for less heat) and add to pan.
Let simmer, covered, for about 30 minutes (add water if necessary)

**ChefTiffy Tip**
To add greens, chop up some spinach and stir into meat sauce

Makes 1 Serving

In a small pan, heat 1 teaspoon Extra Virgin Olive Oil
½ small Onion (sliced)
½ Bell Pepper (sliced)
¼ teaspoon Cumin
¼ teaspoon Chili Powder
Pinch of Salt & Pepper

Sauté until veggies are fairly soft

Add ¼ cup Tomato Sauce and Dried Parsley, let simmer for 3-5 minutes on low heat

Make room and add egg(s) to pan
Remove from heat when egg is fully cooked

**ChefTiffy Tip**
Add cooked meat to sauce for added protein!

Gluten Free (makes 2)

In a Bowl, whisk 2 Large Egg Whites
Mix in:
1 TB Almond Meal
1 TB Pumpkin Purée
2 teaspoons Coconut Flour
¼ teaspoon Pumpkin Pie Spice
½ teaspoon Light Agave

Pour into 2 Muffin Molds
Add toppings, if desired
Bake on 400 for 20-25 minutes

**ChefTiffy Tip**
Suggested Toppings: Coconut Chips (pictured), Chocolate Chips, Nuts

(makes 20 bite size cookies)
Gluten Free & Low-Cal

Beat (with electric mixer):
2 Large Egg Whites with
1/8 teaspoon Cream of Tartar
¼ teaspoon Vanilla Extract
A dash of Salt

Slowly add 2 teaspoons Coconut Sugar & 1TB Unsweetened Cocoa Powder
Beat until stiff peaks form.
Fold in 3TB Mini Semi-Sweet Chocolate Chips
Drop spoonfuls onto parchment paper.
Sprinkle with additional chips before baking on 300 for about 45 min. Turn off heat and let cool in oven for 30-45 min.

**ChefTiffy Tip**
For fancier cookies, use a piping bag and tip when forming meringues

Warm Weather?

…cool down with this refreshing drink!


(Makes 1 Serving)

Cut 5-6 Cubes of Watermelon

Place onto wooden skewer and freeze

Add Skewer & Mint Leaves to glass

Fill with Club Soda (or Water)

For a Cocktail, add Vodka!

**ChefTiffy Tip**

No need to “fish” for your watermelon pieces once you finish your drink!

in a Creamy Sweet Potato Coconut Sauce
(Vegan, Vegetarian & Gluten Free)

Cut 1 Sweet Potato and boil until pieces are fairly soft, set aside.

In a Large Pan, heat 1TB Coconut Oil
Add ½ Red Onion, diced and sauté for about 2 min
Add the Sweet Potato to the pan, mash with fork, leaving chunks and 1/2TB Crushed Garlic
Sauté for another 2 minutes

Stir in:
1 ½ cups of Coconut Milk
½ Red Pepper, diced
½ teaspoon Ground Ginger
Dash of Salt
Let simmer for 5 minutes, covered

Add your Veggies - starting with those that take longer to cook to your desired consistency
- 1 Cup Broccoli Florets
- 1 Cup Chopped Red Cabbage
- 2 Scallions, chopped
- Handful of Spinach, chopped
Simmer until your veggies are cooked

Fold in 2 Cups cooked Brown Rice Pasta, add more milk if necessary

**ChefTiffy Tip**
Use a pasta that will easily hold onto the sauce - elbows, spirals, tubes or shells.

(makes about 8 Servings)

Cook sheets of Brown Rice Lasagna Pasta as directed on package (al dente)

In an 8 x 12 baking dish, spoon about 1/8 Cup Tomato Sauce on bottom.

Lasagna sheets (1 single layer - try not to overlap)
Sauce (I spread 1-½ TB across each sheet)
Baby Spinach Leaves (about 1 handful)
Fresh Mozzarella Cheese (thin slices)
Fresh Chopped Basil Leaves (about 3-4)

Continue to layer until you’ve used all lasagna sheets
Top with Sauce & Cheese (make sure to get the edges!)

Bake on 400 for about 35-40 minutes, or until cheese is melted all the way through.

Serve with Fresh Basil

**ChefTiffy Tip**
Optional Layers: Ricotta Cheese & Meat. I split my dish with 2 types of meat (1 side was filled with Italian-Season Shredded Chicken, while the other had Pork Sausage Slices)

*Made with Tinkyada Brown Rice Lasagna Sheets - Very easy to work with and perfect texture!


In a Large Saucepan, heat ½ TB of Extra Virgin Olive Oil.
½ Cup of Red Lentils
1 Stalk of Celery, finely chopped
1 Roasted Red Pepper, puréed
¼ Cup Tomato Purée
½ teaspoon Ground Cumin
½ teaspoon Onion Powder
Pinch of Salt & Black Pepper
15oz Vegetable Broth
1 Bay Leaf
Let simmer for about 30 minutes, covered, on low heat.
Stir in ½ cup of White Beans and ½ cup of Red Kidney Beans and add an additional ¼ cup of broth (or more if necessary)
Simmer for another 20 minutes.
Stir in 2 Handfuls of chopped Baby Spinach and remove from heat.

(Makes 4)

Purée 1 large Mango with 2TB Coconut Milk
Spoon into molds - I used Foil Cupcake Liners

Blend ¼ Cup NonFat Greek Yogurt with ½ teaspoon Vanilla Extract, 1 teaspoon Coconut Sugar & 2TB Coconut Milk
Spoon on top of frozen Mango layer
Top with a Sprinkle of Unsweetened Coconut Flakes

~Vegan & Gluten Free~

Core, remove seeds and chop apple pieces.
Mix with:
2TB Buckwheat Cereal
1TB PB2 Powder
2TB Almond Milk
Dash of Cinnamon
Sweetener (I used ½ teaspoon Coconut Sugar)

Fill Apple and Bake on 400 for about 25 minutes.

**ChefTiffy Tip**
Great for chilly fall mornings.

Makes 1 Serving

In a bowl, whisk 3 Large Egg Whites with:
2 teaspoons Coconut Flour
1 TB Almond Meal
1 (heaping) TB Vanilla Protein Powder (I used Lean Body by Labrada Nutrition)
1/8 teaspoon Baking Powder
¼ teaspoon Vanilla Extract
¼ teaspoon Pumpkin Pie Spice
Sweetener of Choice (I used ½ TB Coconut Sugar)

Pour into mini loaf pan sprayed with Coconut Oil
Swirl 1 TB of Pumpkin Purée on top and sprinkle with Cinnamon & Coconut Sugar
Bake on 400 degrees for 30 minutes.

**ChefTiffy Tip**
Remove from pan and let cool before slicing


Cut off the top of the Garlic, rub with a drop of Extra Virgin Olive Oil and wrap in Foil.

Bake on 375 for about 1 hour.

The Garlic will sweeten and caramelize around the edges.

The cloves easily slide out and taste great with just about ANYTHING!

**ChefTiffy Tips**

– Eat Cloves whole. Yes! Whole!

– Spread on Toasted Bread

– Add to Tomato Sauce and serve over pasta

– Mix into Mashed Potatoes

– Spread onto Cooked Meats

Makes 2 Muffins

Crumble 1 Snack Size Cookie (I used a Cookie Department SnapBack Ginger Cookie). Spoon crumbles into foil muffin molds and press down.

In a bowl, mix well:
1 Large Egg White
2 TB Cream Cheese (softened)
2 TB Greek Yogurt
½ Scoop Vanilla Whey Protein Powder
1 teaspoon Coconut Sugar (or your favorite sweetener)

Pour into molds.
Bake on 350 degrees for 25 minutes.
Turn temperature down to 325 and bake for another 25 minutes.

**ChefTiffy Tip**
Use a flavored Greek yogurt - pumpkin pairs well with the Ginger cookie crust