Breakfast: Vegan No-Sugar Oat Drops
Lunch: Cheesy Crab Burritos + grapefruit, pomegranate
Dinner: BBQ Steak Flatbread, Pasta with Sausage and Tomatoes, Broiled Orange Roughy, rice, yellow beets, yellow bell peppers, lettuce
Dessert: Crepes with peaches, raspberries, and icing sugar
Broiled Orange Roughy (or Red Snapper or Haddock)
If frozen, thaw 1 1/2 lbs of orange roughy, red snapper, or haddock fillets. Place fillets in a shallow dish. Sprinkle with 1 tsp of garlic powder. Combine 1/4 cup of melted butter, 1/4 cup of lemon juice, and 1/4 cup of soy sauce. Pour over fish and turn. Marinate for 10 minutes.
Drain and discard marinade. Place fillets on a broiler pan. Broil* 3-4 inches from the heat for 10 minutes, turning once. Sprinkle with paprika.
*Can also be cooked on an outdoor grill for easy kitchen clean up
Cheesy Crab Burritos
Preheat oven to 350 degrees. Combine a package of softened cream cheese and 2 cups of shredded cheddar cheese in a mixing bowl. Stir in a flaked package of imitation crabmeat. Spoon down the centre of 8 flour tortillas. Roll up tightly and place on an ungreased baking sheet. Bake for 20 minutes. Serve with salsa.
Serve with a green lettuce (I recommend lettuce, yellow bell peppers, and yellow beets), rice, and beans.
I featured the recipe I use for crepes last week. I made them again this week, but with raspberries, peaches, and icing sugar instead of sliced strawberries.
No-Sugar Vegan Oat Drops
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
In a large bowl, combine 1 1/2 cups of regular rolled oats (or whatever type of oats you have on hand), 1/4 cup of almond meal (or another nutmeal of your choice), 1/2 cup of finely chopped mixed nuts and 1 cup of coconut flakes. Stir in 1/2 tsp of allspice and 1 tsp of cinnamon. Add 1 cup of dried fruit/chocolate chips/berries (I usually do 1/3 cup of each but if you truly want no-sugar, skip the chocolate chips). Stir. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine 1/4 cup of canola oil (or oil of your choice), 3 mashed banana and 1 tsp of vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.
Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Or simply form balls with your hands and flatten slightly. Bake for about 20 minutes.
***Applesauce or 2 eggs could be subbed for mashed bananas, if you prefer***
Pasta with Sausage and Tomatoes
Cook and drain a package of your favorite pasta according to box directions. Cook 1 lb of bulk Italian sausage in a skillet over medium heat. Drain. Add 2 cans of diced tomatoes (don’t drain them) and 1 1/2 tsp of chopped fresh basil or 1/2 tsp of dried basil. Simmer, uncovered, for 10 minutes. Serve immediately over pasta.
BBQ Steak Flatbread
Preheat oven to 350 degrees. Grill and cube a small round steak. Place a prebaked Italian flatbread on a pizza pan. Spread with 2/3 cup of honey garlic BBQ sauce. Sprinkle with a chopped red onion, cubed steak, and 2 cups of shredded mozzarella cheese. Bake for 10 minutes.
Cream cheese (8 oz)
Cheddar cheese (8 oz)
Mozzarella cheese (8 oz)
Non dairy butter alternative
Prebaked Italian flatbread (14 oz)
8 10″ flour tortillas
One other kind of berry
6 yellow beets
3 yellow bell peppers
Fresh or dried basil
Round steak (small)
1 lb Italian bulk sausage
Pkg of imitation crabmeat (8 oz)
1 1/2 lb fresh/frozen orange roughy, red snapper, or haddock
2 cans of diced tomatoes (16 oz ea)
Can of your favorite beans
Pkg of your favorite pasta (12 oz)
[Also needed: honey garlic BBQ sauce, rolled oats, coconut flakes, cinnamon, allspice, salt, almond meal, mixed nuts, dried fruit, chocolate chips, vanilla, cornstarch, sugar, poppy seeds, icing sugar, garlic powder, butter, lemon juice, canola oil]