Ingredients: • 2 chicken breasts • Olive oil • Salt & pepper • 1 cup curry mayo (mix together: 1 cup mayo 1/2 tbsp curry powder 1 tsp garlic powder 1 tsp paprika) • 2 celery stalks, chopped • 3 scallions, chopped (green parts only) • Golden raisins — add to your liking; I did a little less than 1/8 cup • Slivered toasted almonds — also to your liking; I used slightly under 1/8 cup Instructions: 1. Preheat oven to 400°F. 2. Place chicken breasts on an oiled baking pan, drizzle with olive oil, and

PEPPER & GARLIC GREEN LENTIL TOFU For Green Lentil Tofu 1 3/4 cup soaked green lentils 1 1/2 cups boiling water (to blend) 1 1/2 cups water (for pot) 2 seasoning cubes (I used Edwards & Sons brand) 1 tsp each (once set): Salt & pepper Garlic powder Ginger powder Onion powder 3 tbs arrowroot starch 2 jalapenos 5-6 cloves of garlic 1/3 cup chopped scallion INSTRUCTIONS Add soaked lentils, seasoning cubes and boiling water to a blender. Blend until smooth. Transfer mix to wide pan and cook down on

cinnamon rolls bites dough: 3/4 cup (180g) warm milk 1 pack (7g) instant yeast 1/4 cup (50g) sugar 1 egg 1 egg yolk (I ended up using only 1 egg but either works!) 1/4 cup (57g) melted unsalted butter 3 cups (360g) bread flour 3/4 tsp (4g) salt *add warm milk into a large bowl and sprinkle on the yeast. give it a little mix and then add in the sugar, eggs, and melted butter. note: if you’re using active dry yeast, you’ll need to activate it in warm milk and sugar first before adding the other in

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