~CocOATnut Pancakes~
(Makes 4 Gluten Free Pancakes)

In a Bowl, whisk:
1 Egg White
¼ Cup Unsweetened Vanilla Almond Milk
Mix in:
¼ Cup Oat Bran
1 TB Coconut Flour
1 TB Ground Flaxseed
1 ½ TB Unsweetened Coconut Flakes
Granulated Sweetener of Choice - I used 1 teaspoon of Coconut Sugar

Batter should be thick
Spoon onto lightly greased griddle, thinning out batter.
Cook on both sides til browned.

**ChefTiffy Tip**
These are not your normal fluffy pancakes! Top with fruit to sweeten your stack.

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!

layered with Chia GreekYogurt & topped with Kiwi & Blueberries

In a Bowl, mix:
1 Egg White
¼ Cup Coconut Milk
Drop of Coconut Oil
1/8 teaspoon Vanilla Extract

Whisk in:
¼ Cup Gluten Free Pancake Mix
¼ Cup Oat Bran

Cook on Griddle til both sides are lightly browned

In a small bowl, mix:
4oz. NonFat Plain Greek Yogurt
1 teaspoon Agave Syrup
2 TB Coconut Milk
1 teaspoon Chia Seeds

Layer Greek Yogurt Mix in between pancakes & top with fruit

**ChefTiffy Tip**
The thicker your pancake batter, the fluffier your pancake. Adjust milk accordingly


Cut up 1Lb. Of Chicken Breast and pound into thin pieces
Season with Garlic Powder & Italian Seasoning

Purée Sun-Dried Tomatoes, about 8-10, with ½ Red Roasted Pepper. Add Chicken Broth (or water), if necessary, to help purée.

Spread a thin layer of Purée on Chicken and top with Ricotta Cheese and a sprinkle of Dried Parsley.
Roll Chicken, using a toothpick to hold shut, and place onto lightly sprayed pan.

Bake on 375 for about 35 minutes, or until chicken is cooked through, finishing with a quick broil to brown the tops.
Serve with your favorite pasta!

**ChefTiffy Tip**
Incorporate some greens! Add sautéed spinach before rolling up the chicken!

(makes 1 Serving)

For the Pancakes, Blend together:
¼ of a very ripe Banana
1 Large Egg White
1/3c Dry Oats
1/8c Almond Flour
1/4teaspoon Coconut Oil
1 TB Unsweetened Apple Sauce
1/4teaspoon Baking Powder
Coconut Sugar (or favorite sweetener)
1/4c Almond Milk

Cook on lightly greased griddle pan

For the Sweet Ricotta, Mix (In a Bowl):
1/8c Skim Ricotta Cheese
1/4teaspoon Vanilla Extract
1/2TB Honey

Cherry Sauce:
Blend 5-6 Sweet Cherries (pitted) with 1/8 Cup Unsweetened Apple Sauce

**ChefTiffy Tip**
Make extra Cherry Sauce to store in the frig to use during the week!

(Vegan & Gluten Free)

Cut a very ripe plantain into 8 pieces (yellow plantain should be heavily spotted with black)

Heat 3 TB of Coconut Oil in an 8 inch pan

Add plantains to oil and cook on low-medium heat. Turn over when brown.

**ChefTiffy Tip**
For flavor variety, add Cinnamon and/or Coconut Flakes for a sweeter version. Chili Powder and/or Cumin for savory.

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

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

(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


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.


The Cookie Department’s Awaken Baked Cookie is by far my favorite, so it was definitely a struggle to not devour the cookie after ripping the bag open to make this delicious treat!

½ cup of Unsweetened Almond Milk, 2oz Vanilla Greek Yogurt & 1/3 cup Trader Joes Chocolate Frozen Coconut Milk Ice Cream blended with ¾ of a Cookie Department Awaken Baked (Chocolate Espresso) Cookie

Top with Yogurt & Cookie Crumbles

Fun straw is optional!