Step-by-Step Guide to Recipes

(Prep Time: 15 min Cook Time: 55 min) = 1hr 10 min Ingredients: 1 ½ cups of all-purpose flour ( I use King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds, Packaging May Vary ) SNAP EBT, select one-time purchase 2 ½  teaspoons baking powder ½  teaspoon salt 1  teaspoon baking soda 2 teaspoons vanilla extract (high-quality vanilla extract goes along way if you want to splurge I use Amazon.com: Beyond Good, Madagascar Vanilla Extract, 4 Fl Oz) SNAP EBT eligible 2 ripe banana’s 2 eggs ½ of granulated sugar (or ½ cup of dates or 12 packets of coffee sugars) (Note: if you use dates you have to blend them with the eggs and vanilla first before adding to the recipe) ⅓ cup of vegetable oil (or ½ cup of butter “1 stick” & ½ cup of sour cream) The extras that enhance the flavor: ¼ teaspoon cinnamon ⅛ teaspoon nutmeg ⅛ teaspoon cloves ¾ cup of toasted pecans or walnuts for batter & ¼ for decorating Instructions: PREP 1. Preheat Oven to 350 degrees F 2. Spray a 9 x 5-inch loaf pan (price options range from $1.25- $30.00+ options) 3. 2 large mixing bowls 4. Measuring spoons 5. Toothpick 6. To toast pecans or walnuts, bake at 350 degrees on a baking sheet for 6 min (toss them every 2 min to ensure they don’t burn) 7. Make sure you have your oven mittens ready BATTER 1. In a bowl, mix the following dry ingredients: flour, baking powder, salt, baking soda, and cinnamon, nutmeg, cloves. 2. In a separate bowl, mash the bananas in with the butter and sour cream (or vegetable oil), and then mix in sugar (or dates), vanilla, and eggs. 3. Combine the dry ingredients with the banana mixture 4. Mix in ¾ of the toasted pecans or walnuts 5. Lastly, save the ¼ cup of toasted pecans or walnuts for the next step BAKE 1. Spread the batter into the loaf pan evenly 2. Sprinkle the ¼ cup of toasted pecans or walnuts to decorate the top 3. Then bake at 350 degrees for 55-65 min REMOVE BREAD FROM OVEN 1. Make sure to wear oven mitts before removing bread from the oven 2. Toothpick test (stick a toothpick in the center of the bread, if it comes out without gooey batter, it’s cooked all the way) 3. Place bread on a wire rack or stovetop to cool for 20 min REMOVE BREAD FROM PAN 1. With a knife, gently shimmy the space between the pan and the bread 2. Then with mittens, turn the pan on its side and use the knife to slide the bread from the pan gently 3. Then let cool for an additional 15 minutes (if you can wait that long)

(Prep Time: 5 min Cook Time: 20 min) = 22 min Ingredients: 12 oz of broccoli florets Extra virgin olive oil ½ teaspoon Himalayan Pink Salt 3 Meyer Lemons ½ tablespoon Red Pepper Flakes (optional for spice) ½ teaspoon Black pepper Instructions: PREP 1. Preheat oven to 400 degrees F 2. Line a baking sheet with parchment paper or a silicone baking mat 3. Cut 2 lemons in half 4. For extra lemon flavor, use a microplane, cheese grater, or a knife to zest the skin of 1 lemon, then juice the inside. 5. Make sure you have oven mittens ready BAKE BROCCOLI 1. Place Broccoli florets on the pan, then toss the 2 lemon halves, olive oil, and salt evenly on the broccoli 2. Place Broccoli in the oven and bake for 23 minutes REMOVE BROCCOLI FROM OVEN 1. Take out with oven mittens ready 2. For extra lemon flavor and spice, sprinkle lemon juice, lemon zest, and pepper

(Prep Time: 10 min Cook Time: 45 min) = 55 min EGGPLANT Ingredients: 2 medium or large eggplants 2 tablespoons of extra virgin olive oil ½ teaspoon of salt ½ teaspoon of pepper SAUCE Ingredients: ½ teaspoon of salt ½ teaspoon of pepper 4 garlic cloves ½ onion 1/2 cup vegetable broth 24 oz of tomato puree (you can also blend canned tomatoes to make your own) ½ teaspoon of oregano ½ teaspoon of thyme ½ teaspoon of red pepper flakes (optional) 10 oz of spaghetti pasta DECORATING Ingredients: ¼ cup of Parmesan cheese (freshly grated is the best) ½ of fresh basil leaves chopped Instructions: PREP 1. Preheat oven to 450 degrees F 2. Line a baking sheet with parchment paper or a silicone baking mat 3. Cut the Eggplant into cubes 4. Mince the garlic (crush it before cutting) 5. Finely chop onion (https://www.youtube.com/watch?v=tQARBFzbjzI) 6. Make sure you have oven mittens ready 7. 1 Large pot (4-6 quarts) for boiling pasta, 1 medium/large saucepan, 1 large skillet or frying pan BAKE EGGPLANT 1. Toss eggplant cubes with oil, salt, and pepper and bake for 20 min 2. Flip eggplant cubes and then bake for an additional 5 min COOK PASTA 1. Bring a large pot of water to a boil. Add a dash of salt 2. Follow package instructions (usually 7-10 minutes for al dente) stir occasionally to ensure pasta doesn’t burn on the bottom 3. Once cooked, drain the pasta water out and save it COOK SAUCE 1. In the skillet or frying pan, heat oil on medium heat 2. Add garlic and cook for 20 sec until lightly golden (DO NOT BURN), then add onion and cook for 2 minutes until the onion in translucent 3. In the Saucepan, add ½ cup of vegetable broth on medium-high until it simmers 4. Add in the garlic and onion mixture 5. Next, add the tomato paste (pour the excess pasta water into the can or container to get all the tomato paste) 6. Next, add the dried oregano, thyme, red pepper flakes, salt, and pepper, stir and simmer for 5 min 7. Next, add the cooked and drained pasta and toss until fully coated. Then gently mix in the eggplant 8. Finally, serve and garnish with fresh basil and parmesan

To be continued

To be continued