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Mini Egg Muffins

Mini Egg Muffins
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Mini egg muffins for babies. Perfect for babies 8 months and up!
Mini Egg Muffins
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Mini egg muffins for babies. Perfect for babies 8 months and up!
Ingredients
Servings:
Units:
Instructions
  1. Whisk 6 eggs together with water, whole milk or breast milk and add grated vegetables and cheese
  2. Fill greased mini muffin tin with the mixture and cook in a preheated oven at 375F for 20 minutes.
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General

Sweet Potato Purees

Sweet Potato Purees
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Servings
1-2 cups
Servings
1-2 cups
Sweet Potato Purees
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Servings
1-2 cups
Servings
1-2 cups
Ingredients
Option 1
Option 2
Servings: cups
Units:
Instructions
  1. Peel and cube sweet potato (If making option 2, peel and chop apple).
  2. Add sweet potato and water to a small saucepan (along with apple and cinnamon).
  3. Bring to a boil, cover, and reduce heat. Simmer for 13-15 minutes until sweet potatoes are tender. Allow to cool slightly.
  4. Pour everything into a food processor or blender. Pulse until the desired consistency is reached.
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Dragon bowls

Dragon bowls
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Servings
4
Servings
4
Dragon bowls
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Servings
4
Servings
4
Ingredients
Dragon bowls
Sauce:
Servings:
Units:
Instructions
  1. Cook rice according to package directions.
  2. Heat a pan with your olive oil. Cut tofu into strips and place them in the pan, on medium heat. Let eat side cook for about 4-5 minutes, or until golden brown on each side. Then remove from heat.
  3. Shred your cabbage, grate the carrots and spiralize or grate your beets. Set aside.
  4. To make your sauce, mix all ingredients in a bowl or a salad dressing bottle and stir or shake until combined.
  5. To assemble your bowl, spoon some rice onto the bottom of your bowl. Place your cabbage, beets, carrots, and alfalfa sprouts and tofu in little piles on top. Finish it off with dragon sauce, and enjoy!
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Veggie Poke bowl

Veggie Poke bowl
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Servings
4
Servings
4
Veggie Poke bowl
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Servings
4
Servings
4
Ingredients
Veggie Poke bowl
Sauce:
Servings:
Units:
Instructions
  1. Cook quinoa according to package directions.
  2. Remove your tofu from the package and drain any water. Pat dry with paper towel, and cut into small cubes.
  3. Heat oil in a large skillet on medium-high heat. Reduce to medium heat and add tofu, cooking for 2-3 minutes on each side. When finished, set aside on a plate.
  4. Cook your edamame in boiling water for 2-3 minutes. Drain and set aside.
  5. To prepare your sauce mix all ingredients together in a small bowl. Set aside.
  6. To assemble your bowls, place quinoa on the bottom, and layer the rest of the ingredients on top. Top it off with your sauce and serve.
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General

Gluten-Free Mac n’ Cheese

Gluten-Free Mac n’ Cheese
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Gluten-Free Mac n’ Cheese
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Ingredients
Servings:
Units:
Instructions
  1. Cook pasta as per package, cold water rinse & drain, set aside.
  2. In the saucepan that will go in oven, melt butter, stir in flower to make a roux and stir slowly, constantly. Set aside, add a tiny bit of oil (coconut oil) to pan and add chopped garlic & shallot, cook on medium low until cooked – add salt and pepper to taste. Add the thyme and the sage chopped up.
  3. Stir in cheeses and cook on low heat until cheeses melt and the sauce is thick, add the spinach and mushrooms and add the cooked pasta, mix well!
  4. Press the mix down nicely in pan and use the remaining cheeses and breadcrumbs, sprinkle over top.
  5. Bake at 350◦ for 30 minutes. Remove from oven and sprinkle with toasted coconut. Serve.
  6. Suggestion: Serve in pan.
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