Shepherd's Pie

POTATO TOPPING

• 2 pounds russet potatoes, peeled and quartered
• ▢½ cup milk
• ▢¼ cup butter
• ▢kosher salt and freshly ground black pepper, to taste

Meat Filling

• ▢2 tablespoons avocado oil or olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and diced
• ▢2 celery stalk, diced
• ▢1½ pounds ground lamb or ground beef
• ▢1 teaspoon salt
• ▢¼ teaspoon pepper
• ▢1 cup chicken or beef broth
• ▢1½ tablespoons tomato paste
• ▢1 tablespoon Worcestershire sauce
• 2 teaspoons fresh rosemary, finely chopped
• ▢1 teaspoon fresh thyme, finely chopped
• ▢1 cup frozen peas

• Place the potatoes in a pot on the stove and cover with cold water. Turn the heat to high and bring to a boil. Cook for 13 to 15 minutes, or until the potatoes are soft when pierced with a fork.
• Drain the potatoes in a colander, then return to the pot. Add the milk, butter, salt and pepper and mash until creamy.
• Preheat your oven to 400°F (200°C). In a large oven-safe saute pan, heat the oil on medium heat. Add the onion and garlic and saute for a minute. Then add the diced carrots, diced celery, and lamb. Cook for 8 to 10 minutes or until the meat is browned. Use your spatula to break up the meat while cooking.
• Drain the fat from the pan and add the broth, tomato paste, Worcestershire sauce, rosemary, thyme, salt and pepper. Simmer for about 5 minutes, until the sauce is slightly thickened.
• Add the frozen peas and stir together. Turn off the stove and use the back of your spatula to flatten the meat mixture into a single layer.
• Dollop the mashed potatoes on top of the meat and use a spoon or spatula to spread it flat to the edges. If desired, create texture in the potato topping with a spoon or fork.
• Bake the shepherd's pie until slightly golden, about 25 to 30 minutes. You can broil the top for 1 to 2 minutes as well.

(Source: Downshiftology)

Breakfast Egg Muffins (Frittata Muffins)

 

• 8 large eggs
• 1/3 cup whole milk or half-and-half 
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3/4 cup finely chopped bell pepper 
• 1/2 cup finely chopped tomatoes
• 1/2 cup finely chopped fresh spinach 
• 3/4 cup  crumbled feta cheese
• 
  
• Preheat oven to 375°F. Spray a muffin tin generously with nonstick spray. I don’t recommend using muffin liners, but if you’d like to, spray them generously with nonstick spray.
• In a medium bowl, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined. Try not to over-mix, or too much air will be incorporated. You will have about 2 cups.
• Spoon the chopped bell pepper, spinach, and/or other add-ins into each greased muffin cup—about 2 Tablespoons in each. Spoon 1 Tablespoon of cheese on top of each. 
• Pour the egg mixture into each muffin cup, filling about 3/4 full (just over the top of the add-ins and cheese).
• Bake for 18–20 minutes or until puffy and golden brown around the edges. The muffins rise up tall while baking, and don’t be alarmed if they are rising unevenly—that’s ok.
• Remove from the oven and cool in the pan for 5 minutes. The muffins deflate as they cool.

(Source: https://sallysbakingaddiction.com/egg-muffins-recipe/#tasty-recipes-121541)

Samoa Cookie Protein Balls

 For the protein balls:

• 1/4 cup shredded coconut, plus 3 tablespoons, divided
• 1/2 cup creamy almond butter
• 3 tablespoons pure maple syrup
• 2 large soft medjool dates, pitted*
• 1 teaspoon vanilla
• 1/2 cup old fashioned rolled oats
• 1 scoop vanilla or unflavored protein powder
• 1/4 teaspoon salt 
• 1 tablespoon chia seeds
• 1 tablespoon mini chocolate chips

For the melted chocolate:

• 1/2 cup chocolate chips 
• 1/2 teaspoon coconut oil

Instructions

• Preheat oven to 350 degrees F. Place the coconut on a baking sheet that has been lined with parchment paper. Spread out in an even layer. Bake for 5 minutes, stirring once, or until coconut is lightly toasted. Remove from the oven and let cool.
• In a food processor, combine the almond butter, maple syrup, dates, vanilla extract, oats, protein powder, and salt. Process until well combined.
• Transfer mixture to a small bowl. Stir in ¼ cup of the toasted coconut, chia seeds, and mini chocolate chips. Form the mixture into balls, about 1 tablespoon per ball.
• Add the chocolate chips and coconut oil to a small microwave safe bowl. Place in the microwave and heat in 30 second intervals until smooth.
• Line a baking sheet or tray with parchment paper.
• Dip the bottoms of energy balls into the chocolate and place on the prepared baking sheet. Drizzle the tops with chocolate and immediately sprinkle with remaining toasted coconut and flaky sea salt.
• Place the balls in the refrigerator for about 1 hour, or until the chocolate hardens.

(Source: https://www.twopeasandtheirpod.com/samoa-cookie-protein-balls/#wprm-recipe-container-97683)

Red Lentil Dahl

•  1-2 tbsp coconut oil
• 2 onions chopped 
• 4 garlic cloves minced 
• 2 tsp ginger minced (or more to taste) 
• 1 tsp turmeric 
• 1 tsp coriander 
• 1 tsp cumin 
• 1 tsp red paprika powder 
• 1 tsp garam masala or other curry powder to taste 
• 1 ⅔ cups dry red lentils 
• 3 ¼ cups vegetable broth 
• 1 cup coconut milk 
• 1 cup strained tomatoes or chopped tomatoes
• salt and pepper to taste 
• 2 tsp coconut sugar
• 2-3 tbsp lime or lemon juice

Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. 

Add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavors. 

Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. 

Pour in the vegetable broth, stir to combine, and bring to a simmer. 

Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid. Add the coconut milk and strained tomatoes and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). 

Season with salt, pepper, coconut sugar, and lime juice to taste.

(Source: https://biancazapatka.com/en/red-lentil-dahl/#recipe)

Chocolate Quinoa Cake

 

Cake:

• 2 cups cooked and cooled quinoa 
• ⅓ cup milk
• 4 large eggs
• 1 teaspoon pure vanilla extract
• ¾ cup salted butter, melted and cooled
• 1 ½ cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Frosting:

• 2 ¼ cups heavy whipping cream
• 1 ¼ cups semisweet or bittersweet chocolate chips

Instructions 

• For the cake, preheat the oven to 350 degrees F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.
• Combine the milk, eggs and vanilla in a blender or food processor. Process just until combined. Add the cooked quinoa and the butter. Blend well until smooth.
• In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the contents from the blender and mix with a wooden spoon or whisk until combined.
• Divide the batter evenly between the two pans and bake on a rack in the middle position for 28-30 minutes or until a knife or toothpick inserted in the center comes out clean. Remove the cake from the oven and cool for 10 minutes. Invert the cakes onto cooling racks (remove the parchment paper stuck to the bottom of the cakes).
• For the frosting, place the chocolate chips in a medium bowl. Heat the whipping cream in a saucepan until it gently simmers. Pour the hot cream over the chocolate chips and let the mixture sit for five minutes. Whisk to combine until it is glossy and smooth. Cover the bowl with plastic wrap and refrigerate until completely chilled and cold (2-3 hours). You can speed up this process by placing the bottom of the bowl in an ice water bath and stirring until cool. When fully chilled, use an electric mixer (stand mixer or handheld) to whip the mixture to soft peaks.
• Place one cake layer upside down on a serving platter or plate. Top with a generous portion (about half) of the whipped frosting, spreading to within 1/2-inch of the edge of the cake (it will press to the edge when the top cake layer is put on).
• Gently put the other cake layer upside down on top of the frosted layer. Spread the remaining frosting over the top of the cake. You could definitely frost the sides, too, but I like the more rustic look for this cake – frosting just the middle and top.
• Chill the frosted cake in the refrigerator for at least 2 hours before serving to let the frosting set up a bit.
• (Source: https://www.melskitchencafe.com/decadent-chocolate-cake/)