No flour pancakes! Just oats, eggs and chocolately goodness! Extremely healthy and great for a boost of energy and a high protein breakfast to start out the day.

Prep time: 5 mins.
Cook time: 5 mins

Ingredients:

• Old fashioned rolled oats
• 3-4 whole eggs; sub for egg whites if seeking lower calories.
• Chocolate chips, I used Ghirardelli 60% Cacao (for GF and lactose free: Enjoy Life Mega Chunks Gluten Free Non-GMO Semi-Sweet Chocolate LARGE or SMALL chips (Whole Foods, Trader Joes, or Amazon))
• Cinnamon
• Coconut oil (if FODMAP / preference, swap with olive oil or vegetable oil)
• Honey (optional, skip if FODMAP)

Materials:

• Medium pan / stove

Directions:

1. Turn stove to medium with pan, let sit 2 mins.
2. Add 1-2 Tbs coconut oil to cover bottom of pan.
3. Add handful of oats on top of oil on pan. Oil prevents sticking!
4. Crack 3-4 whole eggs onto oats and break the yolks with a fork.
5. Let cook 3-4 minutes until eggs are mostly cooked and solid white.
6. Flip pancake with spatula.
7. Poke chocolate chips into pancake as it cooks other side for 2 mins.
8. Remove from stove and serve on plate. Drizzle honey or syrup if you want and sprinkle cinnamon on top! Enjoy.

You can make this into a healthy snack with lean 97/3 ground turkey or lean 93/7 ground beef or make it hearty with steak and regular ground beef! Very adaptable tacos and delicious for lunch!

Prep time: 10 mins.
Cook time: 15 mins

Ingredients:

• Ground beef, turkey, chicken breast, or steak
• Soft flour tacos (can swap with hard shell for too for preference or FODMAP)
• Lettuce (any kind or mixed greens)
• Tomatoes
• Onions (optional, skip if FODMAP)
• Jalapenos (optional topping)
• Cilantro (optional topping)
• Cheese (mozzarella, parmesan, swiss, provolone, cheddar..) - You can buy shredded four cheese mix or make your own! For lactose free try Cabot's Sharp Cheddar or other types!
• Siracha chili sauce (can sub chili sauce w/out garlic from Asian mart for FODMAP free) optional
• salt, pepper

Materials:

• Large pan / stove
• Chef knife

Directions:

1. Cook ground beef on medium high for 15 minutes. Continuously chop with wooden spoon / spatula so it is in fine pieces. Add salt as desired and when complete with cooking, layer cheese on top of meat and turn stove off. Let sit to melt cheese. If you are using steak or chicken then heat on high to sear outsides 2 mins per side and then cook on medium 10 minutes. If you use chicken or steak shred into small pieces, add salt as desired, and add cheese onto warm meat to let melt (can microwave 20 seconds to melt cheese more).
2. Dice tomatoes and onions while cooking meat into small chunks (1 cm x 1 cm).
3. Lay tacos flat. If you are using soft tacos you can sprinkle 2-3 drops of water and heat in oven or microwave (5 seconds).
4. Add lettuce to taco.
5. Add tomatoes/onions on top of lettuce.
6. Layer meat with cheese on taco.
7. Add cilantro / salt / pepper on top of meat.
8. Squeeze siracha / chili sauce on top of cilatro layer. Serve!

Prep time: 10 mins.
Bake time: 40 mins

Ingredients:

• Supermarket fresh dough 16 oz (3-4 calzones)
• Tomato sauce (I like Classico)
• Your choice of meat (ex. spicy sausage, pepperonis, ground turkey, ground beef..)!
• Veggies (basil, spinach, mushrooms, garlic, onion, peppers..)
• Cheese (mozzarella, parmesan, swiss, provolone, cheddar..)
• Siracha chili sauce (can sub chili sauce w/out garlic from Asian mart for FODMAP free) optional
• salt, pepper, oregano

Materials:

• Baking pan / dish / aluminum foil
• Oven
• Rolling pin (makes your life easier)

Directions:

1. Preheat oven to 350 degrees F.
2. Saute meat until well done.
3. Wash then cook vegetables in olive oil until done.
4. Separate the dough into 3-4 pieces. Roll the dough as flat as you can so it makes ~10 inch by 5 inch rectangle.
5. Line one half of dough with cheese then place vegetables and meat on top. Add salt/pepper/oregano as desired. Add more cheese on top.
6. Close calzone on top of side with ingredients.
7. Press edges with a fork or with hands.
8. Add salt/pepper/oregano as desired on top of calzone.
9. Add olive oil to aluminium foil on pan and place calzone on top of oil. Drizzle olive oil on top of calzone.
10. Bake for about 30 mins, check calzones every 5-10 mins after until done (crispy golden brown). Check bottom edges to make sure it does not burn.
11. Remove from oven and let cool 10 mins. Enjoy!

Prep time: 5 mins.
Cook time: 15 mins.

Ingredients:

• Costco Seafood Medley or any Frozen/Fresh Seafood you enjoy
• Salmon filet (or any other fish)
• Mixed Greens
• Tomato
• Berries (strawberry, blueberry, rasberry..)
• Lime / Lemon (optional)
• honey optional
• salt

Materials:

• Large pan / stove
• Spatula
• Chef knife

Directions:

1. Add contents of frozen seafood into a pan. Cook on high and drain water from freezing as needed. After seafood is halfway cooked and most of water is gone, keep on high and add olive oil and honey to carmelize.
2. For fresh seafood (not frozen) add 2-3 Tbs olive oil, head pan on high 2 mins. Add seafood to pan and honey to carmelize (optional). Sear seafood on each side until light brown crisp.
3. Add mixed greens to serving bowls. Chop tomatoes and add to greens.
4. Spoon seafood on top of bed of greens, add salt to taste. You can drizzle olive oil on top of seafood.
5. Add mixed berries on top of salad and serve.

Dressing: Choose your own! I eat mine with olive oil and rice vinegar!
Optional Ideas! Change it up! Change the vegetable or berries. Try pineapple, mango, or grapes!

The purpose of this recipe is to avoid any gluten allergies or FODMAP issues. This can easily be adapted to a normal granola by buying regular Quaker oats and chocolate chips from the store and replacing it in the recipe. As it is, this one tastes great and can be eaten by everyone!

Prep time: 10 mins.
Cook time: 15-20 mins.

Ingredients:

• 1/2 bag Old-Fashioned Rolled Oats
• 1-2 bags Enjoy Life Mega Chunks Gluten Free Non-GMO Semi-Sweet Chocolate LARGE or SMALL chips (Whole Foods, Trader Joes, or Amazon)
• 4-5 Whole Eggs
• 1/2 cup Maple Syrup (can use honey if you do not need FODMAP free)
• 2-3 Tbs Peanut butter
• ~ 1/2 cup Vegetable oil
• 4 Tbs Vanilla Extract (optional, you can skip this)
• 2 cups peanuts (optional, you can skip this)
• Kraft Marshmallows (Kraft are GF. optional, you can skip this)
• 1/2 tsp salt

Materials:

• Baking Pan (I usually use standard 9x9x2in or 11x7x2in-- think brownie pan?)
• Aluminum foil
• Mixing Bowl + Spoon
• Oven

Directions:

1. Place oven on 425 degrees F.
2. Mix all of your dry ingredients into a large mixing bowl (oats, chocolate, peanuts, marshmallows).
3. Add the eggs, peanut butter, maple syrup, and vanilla extract (optional) into a separate bowl and mix. Then pour contents of wet bowl into dry mix.
4. Mix together all ingredients into large bowl. Add enough vegetable oil so that the mixture is "doughy" .. you don't want a liquidy mixture. Think play-doh texture or clay.
5. Add 1-2Tbs vegetable oil to bottom of pan with aluminum foil.
6. Put granola mixture on top of pan.
7. Put pan with granola into oven for ~10 minutes.
8. If mix is bubbling, let sit out for 5 minutes, turn off oven, then put back into oven for another 5-10 minutes until top is crispy brown.
9. Allow to cool on countertop or fridge, cut into slices or scoop into a tupperware for later. Can store in fridge.

Optional Ideas! Change it up! Add in other ingredients you enjoy like dried berries or white chocolate chunks.

Prep time: 10 mins.
Cook time: 2 hours

Ingredients:

• Whole chicken
• Udon noodles
• Jalapenos and/or red peppers
• Cilantro and/or Basil
• Siracha chili sauce (can sub chili sauce w/out garlic from Asian mart for FODMAP free)
• Soy sauce
• salt
• pepper

Materials:

• Crock Pot or Large Pot / Stove
• Chef knife

Directions:

1. Place whole chicken in either crock pot on med/high or large pot on medium. Allow chicken to boil (~10-15 mins depending on how cold chicken is) and then simmer for 2 hours.
2. Remove chicken from pot and place into large bowl. Let sit to cool or add ice to bowl if you are in a hurry.
3. While chicken is cooling, prepare the broth and vegetables. In the broth, add a few Tbs of soy sauce until the color is a light brown. If you like spicy food, add some siracha into the soup mix. Take some of the soup out to cool and taste to see if it needs more soy sauce/siracha or salt if you like.
4. Add udon to hot chicken broth and let sit while you prepare the vegetables.
5. Slice jalapenos (and other peppers if you have them) into thin slices.
6. Wash cilantro/basil and tear with hands into small pieces (~1-2 inches long)
7. Tear chicken into small pieces once cool and store in container. You can fridge the rest separately from the soup.
8. To prepare bowl, add broth and udon first. Place jalapenos (and other peppers) on one side. Add cilantro to another corner. Place chicken on top. Add salt/pepper on top of chicken.

Optional Ideas! Change it up! Add in other veggies like beansprouts or different types of peppers. You can add sesame oil or fish oil. Also try some sesame seeds on top to garnish!

Prep time: 5 mins.
Cook time: 10 mins.

Ingredients:

• Mixed greens
• 1/2 Tomato
• 2 carrots
• 1/2 cucumber
• handful cilantro
• olive oil
• chicken breast
• salt
• pepper

Materials:

• Cheese shredder or Cuisinart
• Chef knife
• Large pan / Stove

Directions:

1. Place pan on medium/high with 2 Tbs. olive oil. Slice chicken into 1 inch x 2 inch slices and place into pan. Allow to cook for 10-12 minutes. Let chicken sear into oil/pan 3-5 mins on each side in order to get a crispy surface. Sprinkle some salt as cooking on pan.
2. While chicken is on pan, start prepping plate(s). Add a bed of mixed greens onto bottom.
3. Slice tomato and add to side.
4. Use cheese grater / Cuisinart to make carrot and cucumber shreds and place on side.
5. When chicken has completed cooking, place on top of salad.
6. Drizzle olive oil and add salt/pepper as desired. Enjoy!

Optional Ideas! Change it up! Add in other veggies like beansprouts or broccoli. Also you can throw in some fruit like mangoes or pineapple. If you like it hot, then add some jalapeno slices and some siracha to top it off!