recipe cost Savory Garlic- Herb Chicken $3.00 to Waffles with Maple- Chili Syrup $4.50

I really wanted to include a recipe for chicken and waffles in MAKES 12 MINI OR this book, but I’m not about to invest so much time on 4 REGULAR- SIZE WAFFLES breakfast. Dredging the chicken, frying the chicken, making the batter, making the waffles. So. Much. Work. Y’all know I FOR THE CHICKEN 1 cup cooked and shredded enjoy simplifying things, so I simplified! Instead of making the unseasoned chicken breast dishes separately, I combined them! The chicken is inside the 2 teaspoons extra- virgin olive oil waffle, making this a chicken waffle! Drizzle it with the Maple- ½ teaspoon fne sea salt Chili Syrup (page 000) for a real treat. I use the Dash Mini ½ teaspoon garlic powder Waffle Maker, which you can buy for less than $10 from ½ teaspoon dried rosemary Amazon or Target.

FOR THE WAFFLES 1 cup gluten- free rolled oats 1. MAKE THE CHICKEN: In a large bowl, combine the chicken, ½ cup coconut four olive oil, salt, garlic powder, and rosemary. Stir to combine. 1 large egg 1 tablespoon extra- virgin 2. MAKE THE WAFFLES: In a high- powered blender, combine olive oil the rolled oats, four, egg, olive oil, vinegar, baking soda, salt, 1 teaspoon apple cider vinegar and water. Blend on high until a smooth batter forms, about ½ teaspoon baking soda 1 minute. Pour the batter over the chicken and stir to combine. 1½ teaspoons fne sea salt 3. Preheat a mini waffe maker according to the 2 cups water manufacturer’s instructions. Once the griddle has preheated, Cooking oil spray spray it with cooking oil spray. Pour 3 tablespoons of the Maple- Chili Syrup ( recipe batter into the waffe maker and cook until golden and crispy, follows) about 5 minutes. Repeat until all of the batter is used up.

4. Serve waffes with Maple- Chili Syrup.

5. To store, freeze in an airtight freezer bag for up to 6 months. Reheat in a toaster or toaster oven.

RESTAURANT FAVORITES 205

InstantLossBudget_1p_SC0521.indd 204-205 5/21/20 1:12 PM recipe cost Beijing Beef with Steamed Broccoli $8.50 to $10.00

Brady and I were huge Panda Express fans before we made SERVES 4 over our diets. One of his favorite things to order was their 1 pound skirt or fank steak, cut Beijing Beef, which was typically marinated for days and into strips deep- fried. This is a lighter, less time- consuming take on a ½ medium yellow onion, sliced family favorite. It’s basically like sweet- and- sour chicken, only ½ red bell pepper, seeded and with beef. A little heat, a lot of flavor! Serve this beef- and- thinly sliced broccoli dish over Veggie Lo Mein (page 000) or cooked ¼ cup coconut aminos brown rice. 2 tablespoons balsamic vinegar 2 tablespoons raw honey 1 tablespoon dried minced 1. In an electric pressure cooker, combine the steak, onion, onion bell pepper, coconut aminos, vinegar, honey, minced onion, 1 teaspoon garlic powder garlic powder, red pepper fakes, sesame oil, and ginger. 1 teaspoon red pepper fakes (optional) 2. Place the lid on the cooker and make sure the vent valve is 1 teaspoon toasted sesame oil in the SEALING position. Using the display panel, select the ½ teaspoon ground ginger MANUAL/PRESSURE COOK function and HIGH PRESSURE. 2 teaspoons arrowroot powder Use the +/− buttons until the display reads 8 minutes. 2 tablespoons water 3. When the cooker beeps, let it naturally release the 1 pound broccoli forets pressure until the display reads LO:10. Switch the vent valve ½ teaspoon fne sea salt from the SEALING to the VENTING position. Use caution ¼ teaspoon ground black while the steam escapes. pepper 4. Using the display panel, select the SAUTÉ function and adjust the heat to MORE (see Note page 000).

5. In a small bowl, stir together the arrowroot powder and water to create a slurry. Add the arrowroot mixture to the cooker and stir to combine. Add the broccoli, salt, and black pepper and cook, stirring occasionally, until the broccoli is crisp- tender and the sauce thickens, about 6 to 8 minutes.

6. Serve over veggie lo mein or cooked brown rice.

RESTAURANT FAVORITES 217

InstantLossBudget_1p_SC0521.indd 216-217 5/21/20 1:13 PM recipe cost Black Bean Tostadas $3.20 to $5.50

Tostadas were one of my favorites growing up and they are SERVES 4 something my children now enjoy. I like them because you 1 cup dried black beans can build your own however you like. D on’t like tomatoes? 2 cups water Leave them off—or add onions if you like. They’re totally 3 tablespoons chopped fresh customizable, so they’re a great dish for the family that has a cilantro stems picky eater or two. 1 tablespoon dried minced onion 1 teaspoon ground cumin 1. Place the beans in a large bowl and add water to cover by a ½ teaspoon fne sea salt couple of inches. Let them soak on the countertop, ¼ teaspoon cayenne pepper uncovered, for at least 8 hours or overnight. Rinse and drain. ¼ cup extra- virgin coconut oil 2. In an electric pressure cooker, combine the beans, water, 8 corn tortillas cilantro stems, minced onion, cumin, salt, and cayenne. 3 cups shredded romaine lettuce 3. Place the lid on the cooker and make sure the vent valve is in 2 Roma tomatoes, diced the SEALING position. Using the display panel, select the 1 cup sugar- free salsa MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons until the display reads 15 minutes.

4. While the beans are cooking, heat a 10- inch pan over medium- high heat. Add the coconut oil and let it warm. Working quickly, use tongs to place one corn tortilla in the oil, fip it immediately, then place it on a paper towel- lined plate. Repeat until all the corn tortillas are warmed, stacking each tortilla on top of the one before.

5. When the cooker beeps, let it naturally release the pressure until the display reads LO:25. Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes.

6. Drain the beans, reserving the cooking liquid. Place the beans in a medium bowl and mash with a potato masher, adding small amounts of the cooking liquid until the desired consistency is reached.

7. Spread beans on the tortillas. Top with romaine, tomatoes, and salsa.

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