recipes

First Stop: Breakfast
Croatian Breakfast casserole
Crepes
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Sushi
Fajitas
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Gyro
All American Meatloaf

BREAKFAST

MEAL

INGREDIENTS

DIRECTIONS

Croatian Breakfast Casserole

6 cups cubed bread (about 4 Italian style bread rolls)

1 cup milk

4 ounces bacon (4 strips), sliced

4 green onions (scallions), chopped

8 ounces cubed ham

1 teaspoon ground thyme

Salt and pepper to taste

1 tablespoon butter

4 eggs, beaten

Fresh thyme for garnish (optional)

STEP 1
Preheat oven to 375 degrees Fahrenheit. Grease a small casserole dish.

STEP 2
In a large bowl, add the bread and milk. Set aside to soak.

STEP 3
Meanwhile, in a non-stick skillet, fry the bacon until crisp. Stir in the white parts of the scallions, ham, thyme, salt, and pepper and cook until heated through, about 3-5 minutes.

STEP 4
Remove from the heat and add the butter.
Pour the beaten eggs over the bread and add the green parts of the scallions. Gently mix in the ham and bacon mixture and put into prepared casserole dish.

STEP 5
Bake for 30-40 minutes or until eggs are set and the casserole is golden brown in color.

STEP 6
Garnish with fresh thyme, sliced scallions or chopped parsley. Serve with sour cream.

Crêpes

125 g plain flour

2 l
arge eggs

1 tbsp. caster sugar

1/4 tsp. salt

360 ml milk

1 tbsp. butter

Fresh fruit, for serving

Icing sugar, for serving

STEP 1
In a large mixing bowl, create a well with flour then add eggs, slowly whisking them into flour. Add sugar and salt and stir until combined. Gradually add the milk, whisking to combine. Let batter stand at room temperature until bubbly on top, 15 to 20 minutes.

STEP 2
In a small skillet over medium heat, melt butter. About 60 ml at a time, drop batter evenly onto pan, swirling it to evenly coat.

STEP 3
Cook 2 minutes, then flip and cook 1 minute more; repeat with remaining batter. Serve crêpes warm with fresh fruit and icing sugar.

LUNCH

MEAL

INGREDIENTS

DIRECTIONS

California Sushi Rolls

3 cups sushi rice

3 1/2 cups water

1/2 cup rice vinegar

2 Tbsp. sugar

2 tsp. Kosher salt

Roasted seaweed sheets

California avocado (sliced and squirted with lemon juice to prevent browning)

Imitation crab stick

Persian cucumbers peeled and sliced into sticks

Bamboo sushi rolling mat covered in plastic wrap

STEP 1
Cook 3 cups of sushi rice with 3.5 cups of water in a thick bottom pot or rice cooker. Let rice cool down to room temperature (never in the refrigerator).

STEP 2

Heat rice vinegar with sugar and salt in a stove pot or by using the microwave. Heat until sugar and salt are fully dissolved.

STEP 3

Transfer cooled rice to wooden or plastic container. Do not cover. Pour seasoning a little bit at a time over rice and mix with wooden spoon in a cutting motion. Add mixture until rice is glossy and will stick together and tastes to your preference.

STEP 4

Place a layer of rice onto sushi rolling mat, about 1/4" high. Press down, using wet fingers, to get the rice to stick together and be level. Place a seaweed sheet, rough side down, on top of rice.

STEP 4

Place cucumber sticks in a row, about 1/3 of the way up the mat. Lay crab sticks on top of the cucumbers and then add the California Avocado behind the cucumber & crab.

STEP 5

Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with plastic wrap and place in refrigerator for about 30 minutes.

STEP 6

Repeat until all of the rice has been used. Cut each roll into slices and serve with pickled ginger, wasabi and soy sauce.

Chicken Fajitas

CHICKEN FAJITAS

3 boneless skinless chicken breasts

1 onion, thinly slices

3 bell peppers, thinly sliced

2 tbsp olive oil

1/2 lime

FAJITA SEASONING

1/2 tbsp chili powder

1/2 tbsp ground cumin

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp oregano

1/2 tsp salt

1/4 tsp pepper

FOR SERVING

Tortillas

Sour cream

Pico de gallo

Avocado

STEP 1

Add the fajitas seasoning ingredients to a small mixing bowl and stir together.

STEP 2

Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers press it into the chicken.

STEP 3

Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side. Then remove them from the pan and let the chicken rest for a few minutes before slicing into strips.

STEP 4

While your chicken is cooking, cut the bell peppers and onion into thin slices.

STEP 5

Once the chicken is removed, saute the bell peppers and onion in the same skillet over medium heat for 4-5 minutes, stirring frequently.

STEP 6

Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together.

STEP 7

Serve immediately with tortillas and extra toppings such as sour cream, pico de gallo and guacamole.

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DINNER

INGREDIENTS

MEAL & DIRECTIONS

FOR THE CHICKEN

1.5 lb Chicken tenders

Extra virgin olive oil for the pan

FOR THE CHICKEN GYRO MARINADE

1 cup Greek yogurt (you can use reduced fat or fat free Greek yogurt if you like)

Juice of 1 large lemon

2 tbsp Greek extra virgin olive oil (try Private Reserve Greek EVOO)

2 tbsp red wine vinegar

3 garlic cloves, minced

Kosher salt, generous pinch to taste

Black pepper, generous pinch to taste

1 tbsp oregano

1 tsp sweet paprika

1 tsp ground cumin

1 tsp ground coriander

pinch cayenne pepper, optional

OTHER GYRO FIXINGS

Pita bread

Tztaziki Sauce

1 large Tomato, sliced

1 cucumber, sliced

1 green pepper, cored and sliced

1 small red onion, sliced into half moons

pitted kalamata olives

Chicken Gyro

STEP 1
Marinate chicken and prepare gyro fixings. In a larger mixing bowel, combine the marinade ingredients, mix well. Add the chicken tenders and mix to make sure chicken is well coated with the marinade. Cover and refrigerate for 30 minutes (or refrigerate overnight.) Meanwhile, make Tztaziki sauce (OPTIONAL) and prepare the pita and other gyro fixings.

STEP 2
Cook chicken. Heat 1 tbsp extra virgin olive oil in a non-stick skillet over medium-high until shimmering but not smoking. Add chicken tenders to the pan (make sure to shake off any excess marinade before adding chicken to the pan). Cook one side undisturbed for 5 minutes until browned. Using a pair of tongs, turn chicken over and cook on the other side for another 5 minutes or until chicken is done.

STEP 3
Assemble the chicken gyros. Warm up some pita. Spread Tztaziki sauce on top, then add chicken (about 2 to 3 tenders) and top with tomato, cucumber, green pepper, red onion and olives as you like. Wrap the pita up and enjoy!

CAVE MAN KETCHUP

One 6-ounce can tomato paste

1/3 cup water

2 tablespoons cider vinegar

2 teaspoons honey

1/4 teaspoon dry mustard

1/4 teaspoon ground cinnamon

Pinch of cloves

Pinch of allspice

MEATLOAF

1/2 cup Cave Man Ketchup

1/2 tablespoon cider vinegar
1 tablespoon honey (optional)

1/2 head cauliflower

2 teaspoons coconut oil

1 medium onion, diced

2 cloves garlic, minced

2 large eggs

1/2 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon ground black pepper

2 teaspoons Dijon mustard

2 teaspoons coconut aminos

1/4 teaspoon hot pepper sauce

1/2 cup coconut milk

1 cup fresh parsley leaves, minced (about 1/3 cup)

2 pounds ground beef

All- American Meatloaf

CAVE MAN KETCHUP
STEP 1
Place all ingredients in a saucepan and whisk to combine. Place on high heat and bring to a boil. Reduce heat to low and simmer gently, uncovered, for 5 minutes.

STEP 2
Cool the ketchup to room temperature before using. Transfer to a container with a lid and store in the refrigerator.

MEATLOAF
STEP 3
Preheat the oven to 350 degrees. In a small bowl, mix the Cave Man Ketchup with the vinegar and honey (if desired); set aside.

STEP 4
Break the cauliflower into florets, removing the stems, and then place in a food processor and pulse until the cauliflower is the texture of fine breadcrumbs, about ten to fifteen 1-second pulses. Place in a large mixing bowl.

STEP 5
Heat coconut oil in a medium skillet over medium-high heat. Add the onion and garlic and saute until soft, about 5 minutes. Set aside to cool.

STEP 6
To the cauliflower, add the eggs, thyme, salt, pepper, mustard, coconut aminos, hot pepper sauce, coconut milk, and parsley. Mix with a wooden spoon until combined, and then add the cooked onions and garlic and ground beef; mix well.

STEP 7
Pat into a meatloaf pan with a perforated bottom or pat into a loaf shape with your hangs and pace on a roasting rack set on a baking sheet to catch drippings. Brush the loaf with half of the ketchup glaze; bake for 45 minutes.

STEP 8
Brush with the remaining half of the glaze and continue to back another 20 minutes. Remove from the oven and allow to rest for 15 minutes before serving

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