summer_pardi's Recipes Collection on LTK

Recipes

By summer_pardi

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Overnight chia/oat pudding

1 cup milk
1 cup Greek yogurt
2tsp vanilla bean pasta
1/2 cup rolled oats
1/3 cup chia seeds
1/4 cup shredded coconut
1-2tbsp Chobani sweet cream creamer
1/3 cup applesauce (optional)

Sautéed apple topping: (also optional but delish)
In a skillet, sauté 1 green apple (peeled and diced into small cubes) with 2tbsp maple syrup, 1 tbsp brown sugar and 2 tsp cinnamon until the apples are soft and coated.

Combine all the ingredients in a jar, seal it and let it sit overnight to absorb all the moisture. In the morning top it off with cinnamon, maple syrup, honey, berries, whatever else you may fancy!

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Preheat Traeger/grill or oven to 220 degrees

Pat dry and season your tenderloin generously with salt & pepper

Cook for about 90 minutes or until internal temp reaches 120-125

Remove and cover with foil, let rest for 5-10 min while your Traeger/oven temp raises to 500 degrees.

Put your tenderloin back on the heat for 2 minutes each side.

Remove and let rest for 5-10 minutes before slicing.

Serve and enjoy!

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Switched my coffee for fresh juice the past 2 weeks and I’m hooked… minus washing the juicer every am, but still worth it 😛😅

1-2 large carrot
1 cup fresh pineapple chunks
1-inch piece of fresh ginger, peeled
1-inch piece of fresh turmeric, peeled
Makes about 6-8 2oz shots

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Juicing favorites

1-2 large carrot
1 cup fresh pineapple chunks
1-inch piece of fresh ginger, peeled
1-inch piece of fresh turmeric, peeled
Makes about 6-8 2oz shots

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Protein bagels

Ingredients:
• 2 cups cottage cheese
• 2 & 1/4 cups flour
• 3 tsp baking powder
• 1tbsp milk
• 1 egg (for egg wash)
• Shredded cheese or any additional toppings you’d like

Preheat oven to 375°F & Line a baking sheet with parchment paper. In a bowl (or kitchen aid mixer) combine cottage cheese, flour, and baking powder. Mix until a sticky dough forms. Lightly flour your hands and surface, knead the dough for a few minutes and then divide into 6 equal portions. Roll each piece into a ball and then create a hole in the center. Whisk the egg and brush it over the tops for a golden crust then sprinkle with cheese or whatever topping you might like- (Sesame seed, everything bagel seasoning etc). Bake for 25 minutes, or until golden brown. Let them cool slightly before cutting. Enjoy!

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Homemade Deli Meat

1lb of chicken breast
1tsp honey
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper

Cut your raw chicken breast into chunks and then add to blender with honey and spices, blend until a paste like texture has formed. Oil your meat press on the inside and transfer your meat mixture to it then put the lid on. Add to a pot of simmering water for about an hour and a half or until the thermometer reads 165 degrees (make sure the water is at the same height/level of the meat inside the press). Remove from heat and refrigerate for a few hours to cool and set. Remove the lid and slide the meat out, slice and enjoy!

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Spicy Tuscan chicken

Chicken:
2 chicken breasts (pounded even to about 1” thick)
Salt and pepper
1 tsp smoked paprika
1 tsp Italian seasoning
Sauce:
2 tbsp butter
2 garlic cloves, minced
1 small yellow onion, finely chopped
1 tbsp harissa paste (more or less depending how spicy you like)
2 tbsp tomato paste
1 cup heavy cream
1/2 cup chicken bone broth
1/2 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
2 cups fresh spinach
*optional: add any kind of pasta to serve with this dish (cook pasta according to package)

Season the chicken breasts with salt, pepper, Italian herbs and paprika.
Heat olive oil in a large skillet over medium/low heat. When the pan is hot, sear the chicken, undisturbed, for 4-5 minutes per side until golden brown. Remove and set aside. In the same skillet, melt butter and add the garlic and onion, cook for about 2-3 minutes then add in the harissa and tomato paste, cook for another minute or so.
Pour in the chicken broth and heavy cream. Let it simmer for 2-3 minutes. Stir in the sun-dried tomatoes and Parmesan cheese, the sauce will thicken slightly. Add in the spinach until wilted.
Add the chicken back in and cover in the sauce, simmer on low heat for 5-7 minutes until the chicken is fully cooked (internal temp of 165) add in the cooked pasta, coat in sauce, plate and top with more grated Parmesan. Enjoy!

Protein + Pilaf

2tbsp butter
3/4 cup basmati (can use long grain white rice as well)
1/2 cup orzo
1/2 cup vermicilli (broken into 1” pieces)
2 cups @roliroti bone broth - 26g protein 👏🏽
1 tbsp chicken bouillon
Salt and pepper

Melt your butter on medium/low heat and brown your vermicelli and orzo for a few minutes, add in your basmati rice, bone broth, chicken bouillon and salt:pepper. Bring to a boil then reduce heat to simmer and cover with lid. Cook for 15 min then turn off the heat for 5 more minutes before removing the lid (Don’t peek either, you’ll let the steam out 😛) Enjoy!

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