Day 52 Recipes
BREAKFAST: Sweet Potato Pancakes
Dry Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup brown sugar
1 teaspoon pumpkin pie spice or cinnamon
Pinch of salt
Wet Ingredients:
2 small sweet potatoes, cooked (about 1 ½ cups)
2 eggs
1 teaspoon vanilla extract
2 cups butter milk
2 tablespoons butter, melted
Directions:
Mix the dry ingredients together and set aside. In a separate bowl, use a hand mixer to mash the sweet potatoes and add the remaining wet ingredients. Pour the wet ingredients into the dry and gently fold. Try not to overmix, small lumps are OK. Set aside for about 10 minutes.
Heat a nonstick pan and add a little bit of butter. Drop the batter in ¼ cup portions and once you see bubbles forming after about 1-2 minutes, flip and cook for another 1-2 minutes. Keep the heat on medium and adjust to low if batter burns too quickly. Served with warmed maple syrup.
SMOOTHIES:
Into a blender add 1/3 cup of milk, 1/3 cup of yogurt, ½ frozen banana, ½ cup frozen cauliflower, 1 cup pineapple and 1 cup frozen blueberries, blend until smooth.
LUNCH: Grilled Lamb Chops
Season lamb chops to your liking, we like salt, pepper and garlic powder. Cook in a hot and well-seasoned cast iron for about 4 minutes on each side. We served this with French fries and asparagus. My kids also like to dip the lamb chop in ketchup.
DINNER: Taco Pasta
Ingredients:
10 oz small pasta of choice, I used small shells
2 cups diced bell peppers
½ onion, diced
6 garlic cloves, minced
1 lb. ground turkey or any ground meat of choice
Seasoning: 1 teaspoon each garlic powder, onion powder, chili powder, dried oregano, smoked paprika and cumin, 2 teaspoons salt and pepper to taste.
1 cup broth
1 cup tomato sauce
1 cup salsa
1-2 cups shredded cheese or to taste
Directions:
Cook the pasta per box directions for al dente. Add a bit of oil into a pan and brown the ground turkey, breaking it up as you go until no longer pink. Add the chopped onion, bell peppers and garlic and cook for about 4 minutes. Add the seasoning and cook for another minute making sure it coats the meat and veggie mixture. Add the broth, tomato sauce and salsa, give it a stir and let this reduce a bit. After about 3-4 minutes, add the pasta and cheese. Stir until the cheese has melted, adding more broth if necessary.
DESSERT: Peach Galette
Ingredients:
Fillings
1 can sliced peaches, drained (or 3-4 fresh peaches, sliced)
¼ cup sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
Juice of lime or lemon, to taste
1 pie crust
1 egg, whisked
Vanilla Ice Cream, to taste
Directions:
Preheat oven to 375F
Combine the ingredients for the fillings and set aside.
Unroll your pie crust on a parchment-lined baking sheet and add the fillings to the center, fold the outer crust over the filling, creating overlapping folds all around. Brush the crust border with whisked egg and sprinkle lightly with sugar. Bake in the oven for about 30 minutes or until crust is golden. Remove from oven and add ice cream on top of the filling.
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