The 20 Day Plan Workbook- Thyroid, Vegetarian/Pescatarian ...
The Metabolism
Plan
Cookbook
December 2016
Lyn-Genet Recitas
Contents
BREAKFASTS
GLUTEN FREE CHOCOLATE BREAKFAST CUPCAKES CARDAMOM GLAZED PEAR GINGER SPICE SCONES BUCKWHEAT PANCAKES GLUTEN FREE LEMON BLUEBERRY CHIA MUFFINS
APPETIZERS
AREPAS- CORN FREE AVOCADO FRIES WITH SWEET AND SPICY DIPPING SAUCE BASIL MINT DRESSING CARROT PICKLES CHILI INFUSED LEMON BALM HONEY CRAB CAKES DELICATA KALE SALAD EGG-FREE ZUCCHINI "TOTS" GLUTEN-FREE CRACKERS GREEK ZUCCHINI FRITTERS GUACAMOLE ONION RINGS KALE DIP LEMON GOAT CHEESE DIPPING SAUCE LENTIL P?T? MANGO CUCUMBER SALSA POLENTA POTATO AND LEEK GRATIN QUICK & HEALTHY SOY FREE CHINESE STIR FRY SAUCE VEGAN AVOCADO MAYO ROASTED BROCCOLI WITH TAHINI SAUCE ZUCCHINI CHIPS
DINNERS
APPLE GINGER BURGERS BUCKWHEAT VEGAN BURGERS CHANA MASALA CHICKEN WITH NECTARINES CHICKEN PARMESAN CHICKEN WITH SPICY NECTARINE SALSA CROCKPOT CREAMY CASHEW CHICKEN
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4 5 7 8
9
9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29
30
30 31 32 33 34 35 36
CINNAMON BLACK PEPPER CHICKEN
37
CUMIN LAMB STIR-FRY
38
CURRIED LAMB CHOPS
39
GLUTEN FREE BUFFALO CHICKEN NUGGETS
40
GREEK LAMB BURGERS WITH GOAT CHEESE SCHMEAR
41
LAMB LOLLIPOPS WITH POMEGRANATE AND BASIL
42
LEEK AND MUSHROOM FRITTATA
43
SQUASH AND EGG BAKE
44
SWEET & SOUR CHICKEN STIR FRY
45
TACO NIGHT
46
THE PLAN PESTO CRUSTED CHICKEN
47
VEGETARIAN "TUNA" SALAD
48
DESSERTS
49
BLUEBERRY MINT POPSICLES
49
CARAMEL CREAM CHIA CHOCOLATE DRIZZLED 'CHEESECAKE' FLAN
50
CARROT CAKE COOKIE DOUGH BITES
51
CRANBERRY GRAPEFRUIT SORBET
52
GLUTEN FREE PEACH COBBLER
53
GOAT CHEESE ICING
54
GRILLED FRUIT WITH CHOCOLATE GINGER SAUCE
55
GRAIN-FREE CHOCOLATE CHIP SQUASH BLONDIES
56
PALEO PUMPKIN BREAD
57
VEGAN AVOCADO CHOCOLATE MOUSSE
58
VEGAN FUDGESICLES
59
COCKTAILS & DRINKS
60
GINGER MARGARITA
60
WATERMELON LIME GRANITA
61
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Breakfasts
Gluten Free Chocolate Breakfast Cupcakes
Using almond flour is a wonderful way to get your protein in, and help to balance your blood sugar! Chia is used as a binding agent and is rich in protein, calcium, magnesium and fiber! These super moist treats are so good you might not want to let people know how healthy they are...
? 2 1/2 cups almond flour ? 1/2 cup cocoa powder ? 1/2 tsp baking soda ? 3 Eggs ? 1/4 cup chia seeds ? 4 Tbsp avocado oil or butter ? 1/2 cup agave or honey ? 1 tsp Vanilla ? 1 1/4 cups grated Zucchini
1. Preheat oven to 350 degrees. 2. Combine all ingredients in a food processor and thoroughly combine all ingredients, roughly
2 minutes. 3. Butter cupcake tins and pour in batter. 4. Bake for 20-25 minutes. 5. Check cupcakes with toothpick. When finished, the toothpick should come out clean.
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Cardamom Glazed Pear Ginger Spice Scones
For the scones: ? 3 cups almond flour ? 1 teaspoon baking soda ? 1 teaspoon cinnamon ? 1/2 teaspoon nutmeg ? 1/4teaspoon sea salt ? 1/4 tsp ground cardamom ? 1 cup finely chopped pears ? 3 Tbsp Honey ? 1 tablespoon dried or grated ginger ? 1 tablespoon apple cider vinegar ? 1 egg (sub in flax eggs for egg free option) For the glaze: ? 3 Tbsp goat cheese ? 1/4 Tsp my farm honey ? Cardamom to taste ? 1/4 tsp vanilla ? Drops of hot water to consistency.
Scones:
1. Combine the dry ingredients - almond flour, salt, baking soda, and spices. 2. Add the pears and mix until coated. 3. In another bowl, combine honey, ginger, vinegar and the egg/flax eggs. 4. Mix the wet into almond flour mixture. Mix gently until combined and knead gently until it
is a ball of dough. 5. Make 2 - 1" thick discs. Cut each circle into 6 wedges. Put on parchment lined baking sheet. 6. Bake in a 350-degree oven for 15 -20 min or till lightly browned.
Glaze:
7. Mix goat cheese and honey into a thick paste. 8. Add the vanilla and warm/hot water. Stir in cardamom. 9. Spatula into a small sandwich bag (it should still be thick-ish but drizzle-able). Snip end of
bag and pipe on cooled scones.
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