#cheftiffy

*Sausage & Egg Stuffed Plantain* Peel a very ripe yellow plantain (peel should be nearly all black) Lightly rub with Extra Virgin Olive Oil and bake on 400 degrees until golden, turning occasionally (about 30-40 min) Make a slit down the middle of baked plantain and fill with egg scramble of choice.

~SHAKSHUKA~ Makes 1 Serving In a small pan, heat 1 teaspoon Extra Virgin Olive Oil Add: 1/2 small Onion (sliced) 1/2 Bell Pepper (sliced) 1/4 teaspoon Cumin 1/4 teaspoon Chili Powder Pinch of Salt & Pepper Sauté until veggies are fairly soft Add 1/4 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!

*BROWN RICE PASTA BAKE* Brown Rice Elbows cooked al dente tossed with Cooked Lean Ground Beef (Seasoned with Onion Powder & Red Pepper Flakes) and Organic Marinara Sauce. Topped with Fresh Mozzarella

**ChefTiffy Tip** Great for breakfast or brunch!

~BAKED POTATO WEDGES~ Makes 2 servings Cut 1 Idaho Potato into 8 Wedges Lightly coat with EVOO Season -I used Onion Powder, Garlic Powder, TJs Everyday Seasoning & Dried Parsley Bake on 325 for the first 30 minutes and 400 for the last 20 minutes til golden brown **ChefTiffy Tip** Serve with Bacon & Eggs for breakfast instead of the usual hash browns!

~AWAKEN BAKED SHAKE~ 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! 1/2 cup of Unsweetened Almond Milk, 2oz Vanilla Greek Yogurt & 1/3 cup Trader Joes Chocolate Frozen Coconut Milk Ice Cream blended with 3/4 of a Cookie Department Awaken Baked (Chocolate Espresso) Cookie Top with Yogurt & Cookie Crumbles Fun straw is optional!

~RICOTTA EGG MUFFINS~ 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 1/4 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

~PROTEIN CHEESE PUFFS~ 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 1/2 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