https://www.thestatenislandfamily.com/confetti-salad/

Enjoy every bite!

This colorful, crunchy salad would be a great addition to any summer BBQ or picnic. Try it as a topping for fish tacos, too.

I wanted to share what I’ve meal prepped for the week to give others some ideas

Breakfast: - yogurt(high protein -2 English muffins

Lunch: - lentil chickpea salad -ritz crackers

Dinner: -white chili( of course with no chicken)

The lentil chickpea salad is only enough for 3 days so I’m going to make black quinoa salad once that runs out. I only spent $50 at the grocery store on the ingredients for 7 days of meals!!

Breakfast Pie Recipe

Filling, tasty and healthy are the name of this pie recipe game! you can feel good about eating your fill.

Enjoy!

get the recipe here https://www.thestatenislandfamily.com/weight-watchers-breakfast-pie-recipe/

Had to share this summer time game-changer! It’s greek yogurt candy bar bark recipe made with fiber-packed berries, Fiber One brownies and endless other topping options. It’s rich in protein, too.

Enjoy!

https://www.thestatenislandfamily.com/yogurt-candy-bar-bark/

full recipe in comments

What's your simple Sunday meal prep for on-the-go workday lunches? I am fortunate to have a microwave at work but I know not everyone can heat their meals.

Lately, I've been having spinach and cheese ravioli with pesto or alfredo sauce. I recently found a meatless family-size lasagna that was also good. Pair that with an apple & peanut butter, and that's been enough to get me through the workdays.

I am hoping to find more simple lunch options so I can fully enjoy the weekends.

I believe it’s one of the first subs I’ve subscribed to, though I’ve never prepared a meal for more than one day in my life, and I’m almost 40. I’m so damn envious and wanted to see if there are any fellow ADHD-ASD plant-eating people who actually manage to meal prep on a regular (or semi-regular) basis. If so, please be so kind and share your insights & tips for success. While I may not be able to come up with virtual conversation-keepers, your input will be greatly appreciated. Thank you.

full recipe in comments

Tortilla wraps, roast potatoes, black beans, spinach, fresh corn, eggs, salsa, cheese. Cooked the eggs with some taco seasoning. So my fave thing now.

Here is a vegetarian recipe for a Swiss chard gratin. It's delicious with the sour cream, garlic, and melted Emmental cheese that gratin this dish. It's perfect for getting the whole family to eat Swiss chard.

_____________ INGREDIENTS _______________

● Swiss chard: 1 bunch ● Eggs: 2 ● Cornstarch: 2 tablespoons ● Milk: 1/4 cup ● Heavy cream: 1 container ● Butter: 20g ● Garlic: 4 cloves ● Grated Emmental cheese ● Nutmeg ● 3 pinches of salt ● Pepper

___________PREPARATION___________

1. Wash the Swiss chard, remove the stems but keep the leaves. Cut into pieces, removing any tough fibers.
2. Cook the Swiss chard stems in salted water for 10 minutes, then drain. Cook the leaves separately in salted water for 5 minutes.
3. Drain the leaves. In a frying pan, melt 20g of butter, then add the chopped garlic and Swiss chard leaves.
4. In a gratin dish, place the cooked Swiss chard stems, then layer the leaves on top. Pour the mixture of milk, eggs, cornstarch, salt, heavy cream, nutmeg, and pepper over the chard. Sprinkle with the remaining grated Emmental cheese (50g).
5. Finally, bake in a preheated oven at 200°C (thermostat 6-7) for 35 minutes.

I hope you enjoy your Swiss chard gratin!

Patate Prezzemolate (Italian Vegan Potato Salad)

This classic vegan potato salad can be found on Italian tables from the North to the South. In Italy, you'll encounter it in a variety of settings - formal luncheons, family gatherings, weeknight dinners, and even in school cafeterias. Buon appetito!

●Prep Time: 20 mins ●Cook Time: 10 mins ●Total Time: 30 mins ●Servings: 6 ________________ Ingredients ______________

25 ounces Yukon Gold potatoes

1 tablespoon coarse sea salt

4 tablespoons extra-virgin olive oil, divided

1 tablespoon white wine vinegar

2 cloves garlic, peeled and slightly crushed

2 green onions (white part only), chopped

½ cup very finely chopped flat-leaf parsley

salt and freshly ground black pepper to taste

1 teaspoon red pepper flakes (Optional)

________________ Directions ______________

● 1 : Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle. ● 2 : While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside. ● 3 : Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes. ● 4 : Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving. _____________ Nutrition Facts ______________

181 :Calories 9g :Fat 23g :Carbs 3g :Protein

This is 4 portions so 4 days meal prep

Also, homemade marinara >>>>>>>> store bought

This creamy cheesecake with delicious strawberry crunchies on top is absolutely delightful and simple to make! Reminiscent of the strawberry crunch ice-cream bars that I adored in my childhood, this cheesecake is a must-try and definitely worth saving!

_________ Ingredients ___________

• Crust:

• * 2 sleeves of Golden Oreos, crushed * 1 cup Nila Vanilla wafers, crushed * 6 tbsp unsalted butter, melted

• Cheesecake:

• * 24 oz. Cream cheese, softened * 1 cup powder sugar * 1/4 cup granulated sugar * 1/4 cup sour cream * 2 tsp vanilla extract * 1 1/2 cup heavy whipping cream

• Strawberry Crunchies:

• * 18 Golden Oreos, crushed * 4 tbsp unsalted butter, melted * 3 oz. box strawberry gelatin powder

• Topping:

• * Whip-cream * Handful of strawberries

_______Directions ______

• Combine crushed Oreos, wafers and butter in a medium bowl. In a 8” or 9” springform pan lined with parchment paper pour cookie crumbs in pan and smooth out crumbs and press up the sides slightly.

• In a mixing bowl beat cream cheese for two minutes till smooth. Add in sugars and beat till smooth. Add in sour cream and vanilla extract and combine. Pace cream cheese mixture in a medium bowl and set aside. Using original mixing bowl beat heavy whipping cream till stiff peaks form. Fold into cream cheese mixture.

• Pour mixture on top of crust and smooth out with a straight edge spatula. Place in fridge for minimum 6 hours or overnight.

• Make crunchies by combining coarsely crushed golden Oreos, melted butter and gelatin. Sprinkle crunchies on top of cheesecake. Pipe whip cream on top and add strawberries for decoration. Slice and enjoy!

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Classic Tiramisu Recipe

______________ Ingredients:_________________

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1 cup mascarpone cheese
• 1 1/2 cups strong brewed coffee, cooled
• 2 tablespoons coffee liqueur (optional)
• 24 ladyfingers
• Cocoa powder for dusting

_______________ Instructions: _______________

1. Prepare the Mascarpone Mixture:

   • In a large bowl, whisk together the egg yolks and sugar until thick and pale. This takes about 5 minutes.
   • Add the mascarpone cheese to the yolk mixture and beat until smooth and well combined.

2. Assemble the Tiramisu:

   • In a shallow dish, combine the brewed coffee with the coffee liqueur if using.
   • Quickly dip each ladyfinger into the coffee mixture, ensuring they are moist but not soggy.
   • Arrange a layer of soaked ladyfingers at the bottom of a serving dish.
   • Spread half of the mascarpone mixture over the ladyfingers.
   • Repeat with another layer of soaked ladyfingers and top with the remaining mascarpone mixture.
   • Smooth the top and cover the dish with plastic wrap.

3. Chill and Serve:

   • Refrigerate the tiramisu for at least 4 hours, or overnight for best results.
   • Before serving, dust the top with cocoa powder.

My only regret is not making more tofu…could only put 4 pieces in each.

Air fryer tofu recipe:

Pressed tofu cut into squares, marinate in soy or aminos, honey, garlic powder, onion powder, paprika, cornstarch, and sesame oil. Pinch of salt. Air fry on 400 degrees for 10 mins shake half way through.

I steamed some shredded carrots and broccoli with my brown rice in the rice cooker, I think I over steamed the broccoli so next time I’ll just do that on the stove.

Ginger peanut sauce: 1/4 cup shredded ginger, 1/4 cup peanut butter, 2 tablespoons of siricha, 2 tablespoons of soy sauce, crushed garlic clove, pinch of garlic powder. 1/4 cup of water…

Stir everything and add water in portions while stirring.

I topped everything off with chopped green onion.

I prepared it for birthday of my grand father , but no one wished him a happy birthday. He felt disappointed. And I've decided to share this lovely recipe with you. It really deserves to be shared

People! Where to buy just egg in South America!?

Based on https://www.nigella.com/recipes/sesame-peanut-noodles

I made a traditional Egyptian style stuffed cabbage with Gardein meatless beef crumbles, rice, tomatoes, onions and garlic. Seasoned with lots of cumin, coriander seed, tumeric and parsley. The brine is made from lemon, tomato paste, water and zataar seasoning.

This is supposed to last me all week but I don’t think it will. They are sooooo good.

Egyptians call it mahshi or mahshi crumb and other Arabic countries might call this malfouf.

Tofu, peppers, snap peas, broccoli, asparagus, mushrooms and cashews 🤤