Grandma’s chicken patties
Ingredients:
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1 kg ground chicken breast or ground chicken thighs
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4 eggs
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½ cup olive oil
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1 large onion, grated
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5 garlic cloves, crushed
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Coarse salt (to taste)
Instructions:
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Preheat the oven to 180°C.
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Mix all the ingredients together. The mixture will remain very soft.
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Wet your hands with water, take a portion of the mixture, shape into a patty, and place it on a baking tray lined with parchment paper.
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Bake for 15 minutes.
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Remove the tray from the oven, flip the patties, and bake for an additional 10 minutes.
Note: These patties pair wonderfully with a side of rice with peas and carrots.
Enjoy!
Basmati Rice with Peas and Carrots
Ingredients:
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1½ cups basmati rice
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1 cup frozen sweet green peas
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3 medium carrots
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1 white onion
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½ teaspoon ground cumin
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A pinch of white pepper
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½ teaspoon salt
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3 tablespoons olive oil
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3 cups boiling water
Instructions:
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Cook the frozen peas in boiling water for 20 minutes.
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While the peas are cooking, finely chop the onion and lightly fry it over high heat with olive oil (in the pot you’ll use for the rice)
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Peel and grate the carrots.
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Add the grated carrots to the onion and fry it lightly.
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Rinse the rice thoroughly.
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Add salt and cumin to the pot and mix well.
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Add the rinsed rice to the pot and sauté for about 5 minutes.
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Add the boiling water, stir well, and bring to a boil (about 3 minutes).
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Lower the heat to low and cover the pot with a lid.
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Cook for 15 minutes, then stir the rice gently.
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Cover again and cook for another 15 minutes, until the rice is fully cooked.
Enjoy!
Gluten-Free Chocolate Coconut Balls
Ingredients:
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½ cup natural peanut butter
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¼ cup maple syrup
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¼ cup cocoa powder
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A pinch of salt
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1 cup shredded coconut
Coating:
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Shredded coconut
Instructions:
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Mix all the ingredients well, except the shredded coconut.
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Once the mixture is smooth and uniform, add the shredded coconut and combine thoroughly.
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With clean hands, form the mixture into balls.
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Roll the balls in shredded coconut for coating.
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Serve.
Note: It’s recommended to chill in the freezer for about 30 minutes before serving.
Enjoy!
Oatmeal cookies
Ingredients:
1 egg
⅓ cup maple syrup
2 tablespoons almond butter
A pinch of salt
1½ cups quick oats (instant oats)
½ teaspoon baking soda
Instructions:
1. Preheat the oven to 180°C.
2. In a bowl, mix the egg, maple syrup, almond butter, and salt until you get a sticky dough-like consistency.
3. Add the quick oats and baking soda, and form the mixture into a dough ball.
4. Place the dough ball between two sheets of parchment paper and roll it out into a uniform rectangle about 4 mm (not cm) thick.
5. Cut the rectangle into small squares — these will be your cookie bites.
6. Bake for 25 minutes, until golden brown.
Enjoy!
Flaxseed, Almond & Seed Bread
Ingredients:
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200 g almond flour
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100 g ground flaxseed
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100 g pumpkin seeds
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100 g pine nuts
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1 teaspoon baking soda (preferably aluminum-free)
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4 eggs
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180 ml water
Instructions:
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Preheat the oven to 180°C.
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In a bowl, mix all the dry ingredients.
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In a separate bowl, mix the wet ingredients.
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Combine the wet and dry mixtures until well incorporated.
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Pour the batter into a loaf pan lined with parchment paper.
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Bake at 180°C for about 40 minutes.
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Allow to cool before slicing.
Enjoy!
Arugula, Avocado, Cherry Tomato & Chicken Salad
Ingredients:
- 2 cups fresh arugula leaves, washed and dried
- 1 ripe avocado, sliced
- 1 medium chicken breast (about 200g)
- 1 tablespoon olive oil (for cooking the chicken)
- 10–12 cherry tomatoes, halved
- Salt and freshly ground black pepper, to taste
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice (or balsamic vinegar)
- Salt and freshly ground black pepper, to taste
Instructions:
- Season the chicken breast with salt and pepper. Sauté or grill in a pan with 1 tablespoon olive oil until fully cooked and golden. Let cool slightly, then slice into thin strips.
- In a large bowl, combine the arugula, avocado slices, cherry tomatoes, and sliced chicken.
- In a small bowl, whisk together the olive oil, lemon juice (or vinegar), salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.