**ChefTiffy**

Instagram: @chef_tiffy

[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.

[cheftiffy]

~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!

[cheftiffy]

*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]

~PLANTAIN HASH~

Chop 1 Green Plantain

Heat 1 TB oil in a skillet

Add: 1 chopped Bell Pepper 1 chopped onion 1 chopped Jalapeño

After 2 minutes, add Plantain and season ( I used Trader Joes Everyday Seasoning & Garlic Powder)

Sauté on medium heat for 5-10 minutes

Garnish with chopped Green Onion

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

[cheftiffy]

~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!

[cheftiffy]

Amazing blog!

Thank you😊😊

[cheftiffy]

Not necessarily a question. I just wanted to say thank you for posting some amazing recipes. This is exactly what I have been looking for. Can not wait to try some of these out!

Thanks!! Glad to share!!

[cheftiffy]

~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!

[cheftiffy]

I love you!!! I've been searching all over the place for great food recipes and you are just perfect. Thank you so much! (I love your photography too.)

Thank you!!!

[cheftiffy]

its not question but i always thankful your recipe😁

Thanks!! Glad to share them😊

[cheftiffy]

I just tried your home fries. OMG IT WAS AMAZING

AWESOME!!!

[cheftiffy]

Hi! I just made your Veggie Cheese & Egg cups and they were absolutely delicious! I look forward on trying out more of your recipes in the future! ❤️

That's great!!! Thanks for trying them and I'm so glad you enjoyed them!

[cheftiffy]

~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

[cheftiffy]

~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

[cheftiffy]

HOME FRIES 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 1/2 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!

[cheftiffy]

~VANILLA PUMPKIN SWIRL LOAF CAKE~ 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 1/4 teaspoon Vanilla Extract 1/4 teaspoon Pumpkin Pie Spice Sweetener of Choice (I used 1/2 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

[cheftiffy]

~BEAN SOUP~ In a Large Saucepan, heat 1/2 TB of Extra Virgin Olive Oil. Add: 1/2 Cup of Red Lentils 1 Stalk of Celery, finely chopped 1 Roasted Red Pepper, puréed 1/4 Cup Tomato Purée 1/2 teaspoon Ground Cumin 1/2 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 1/2 cup of White Beans and 1/2 cup of Red Kidney Beans and add an additional 1/4 cup of broth (or more if necessary) Simmer for another 20 minutes. Stir in 2 Handfuls of chopped Baby Spinach and remove from heat.