Rheumatoid Arthritis Cookbook: 5 Manuscripts in 1 – 200+ Recipes designed for a delicious and tasty Rheumatoid Arthritis diet
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About this ebook
Do you want to learn about Rheumatoid Arthritis recipes? Do you want to know how to prepare the most delicious meals that fit your diet? This cookbook is your answer!
In this cookbook, you will find:
Roast recipes like:
Roasted Red Pepper Hummus
Herb-Roasted Carrots
Roasted Brussels Sprouts with Maple Glaze
Side dish recipes like:
Quinoa Salad with Cucumber and Mint
Herbed Cauliflower Rice
Oven-Roasted Sweet Potatoes
And many other recipes!
Here Is A Preview Of What You'll Learn...
How to cook healthy meals
Comprehensive Dietary Advice & Guidance
Recipes with detailed instructions
Each recipe contains the exact amount of calories, protein, carbohydrates and fat
Fast and easy prep that requires no additional steps to prepare your meal
Tips and Tricks
Much,much more!
Don’t miss out on Rheumatoid Arthritis Cookbook!
Then you can begin reading Rheumatoid Arthritis Cookbook: 5 Manuscripts in 1 – 200+ Recipes designed for a delicious and tasty Rheumatoid Arthritis diet on your Kindle device, computer, tablet or smartphone.
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Book preview
Rheumatoid Arthritis Cookbook - Sussane Davis
BOOK 1
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40+ Muffins, Pancakes and Cookie
recipes for a healthy and balanced
Rheumatoid Arthritis diet
Breakfast:
––––––––
Serves: 2
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Breakfast Quinoa Salad
Preparation Time: 15 minutes Total Time: 20 minutes
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup diced cucumber
– 1/2 cup diced bell peppers (assorted colors)
– 1/4 cup diced red onion
– 1/4 cup chopped fresh parsley
– 2 tablespoons crumbled feta cheese
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
Combine cooked quinoa, red onion, parsley, cucumber, bell pepper, and diced celery in a bowl.
Combine lemon juice and olive oil in a small bowl.
Drizzle the quinoa mixture with the dressing and stir to incorporate.
To taste, add salt and pepper to the dish.
Add feta cheese crumbles on top.
Present your colorful quinoa salad for breakfast!
Nutritional Facts:
• (Per serving)
• Calories: 280
• Protein: 7g
• Carbohydrates: 30g
• Fiber: 5g
• Fat: 15g
• Vitamin A: 45% DV
• Vitamin C: 120% DV
Veggie Breakfast Burrito
Serves: 1
Preparation Time: 10 minutes Total Time: 15 minutes
Ingredients:
– 1 whole grain tortilla (gluten-free, if needed)
– 2 eggs, beaten
– 1/4 cup diced bell peppers (assorted colors)
– 1/4 cup diced tomatoes
– 1/4 cup diced onions
– 1/4 cup cooked black beans
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Salsa for serving
Instructions:
Soften diced bell peppers and onions in a non-stick skillet.
Cook for an additional 2 minutes before adding diced tomatoes and cooked black beans.
Season the vegetables with salt, pepper, and ground cumin.
Move the vegetables to the side of the skillet and then add the beaten eggs to the vacant space.
After fully cooking the eggs, scramble them and combine with the sautéed vegetables.
Microwave the tortilla to a warm temperature.
Spread the tortilla with the egg and veggie mixture.
Create a burrito by rolling the tortilla.
Put salsa on the side and serve.
Nutritional Facts:
• (Per serving)
• Calories: 380
• Protein: 21g
• Carbohydrates: 45g
• Fiber: 10g
• Fat: 12g
• Vitamin C: 70% DV
• Iron: 15% DV
Breakfast Quinoa Stuffed Bell Pepper
Serves: 2
Preparation Time: 15 minutes Total Time: 30 minutes
Ingredients:
– 2 bell peppers (any color), halved and seeds removed
– 1 cup cooked quinoa
– 1/2 cup cooked lean ground turkey (or tofu for a vegetarian option)
– 1/4 cup diced tomatoes
– 1/4 cup diced zucchini
– 1/4 cup diced red onion
– 2 tablespoons shredded low-fat cheese (optional)
– 1 teaspoon olive oil
– 1/4 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Set the oven temperature to 375°F (190°C).
2. Salt and pepper the bell pepper halves after rubbing them with olive oil.
3. Arrange the bell pepper halves on a baking pan and bake for approximately 15 minutes, or until just tender.
4. Toss cooked quinoa with diced tomatoes, diced zucchini, diced red onion, lean ground turkey (or tofu) in a bowl.
5. Add salt, pepper, and dry oregano.
6. Spoon the quinoa mixture into each half of the bell pepper.
7. If like, top with cheese grated.
8. Put the dish back in the oven and bake it for a further 10 minutes, or until the cheese has melted and the filling is thoroughly warm.
9. Present your mouthwatering filled bell peppers!
Nutritional Facts:
• (Per serving, including 1 stuffed pepper half)
• Calories: 280
• Protein: 20g
• Carbohydrates: 30g
• Fiber: 5g
• Fat: 10g
• Vitamin C: 250% DV
• Iron: 15% DV
Banana Nut Breakfast Cookies
Serves: 8 cookies
Preparation Time: 15 minutes Total Time: 30 minutes
Ingredients:
– 2 ripe bananas, mashed
– 1 cup rolled oats (gluten-free, if needed)
– 1/4 cup chopped nuts (such as walnuts or almonds)
– 1/4 cup dried cranberries or raisins
– 1 tablespoon ground flaxseed
– 1 teaspoon cinnamon
– 1/2 teaspoon vanilla extract
Instructions:
Line a baking sheet with parchment paper and preheat the oven to 350°F (175°C).
Combine the mashed bananas with the ground flaxseed, cinnamon, vanilla essence, chopped almonds, dried cranberries, and rolled oats in a bowl.
Combine thoroughly to create a dough-like texture.
Place spoonfuls of the mixture on the baking sheet and form them into cookies.
Use the back of a spoon to slightly flatten the cookies.
Bake the cookies for 15 to 18 minutes, or until they are golden and firm.
Let the cookies cool before eating them for a healthy breakfast!
Nutritional Facts:
• (Per serving, including 1 cookie)
• Calories: 110
• Protein: 2g
• Carbohydrates: 18g
• Fiber: 3g
• Fat: 4g
• Vitamin B6: 15% DV
• Magnesium: 8% DV
Mediterranean Breakfast Wrap
Serves: 1
Preparation Time: 10 minutes Total Time: 10 minutes
Ingredients:
– 1 whole grain tortilla (gluten-free, if needed)
– 2 eggs, beaten
– 1/4 cup chopped spinach
– 2 tablespoons diced tomatoes
– 2 tablespoons diced cucumbers
– 1 tablespoon crumbled feta cheese
– 1 tablespoon chopped fresh herbs (such as parsley or dill)
– Salt and pepper to taste
Instructions:
Over medium heat, scramble the beaten eggs in a nonstick skillet.
Use salt and pepper to season the eggs.
Use a microwave or a dry skillet to reheat the whole-wheat tortilla.
Spread the tortilla with the scrambled eggs.
Add fresh herbs, feta cheese crumbles, diced tomatoes, sliced cucumbers, and chopped spinach on top.
Wrap the tortilla around your body.
Enjoy your breakfast wrap with a Mediterranean flair!
Nutritional Facts:
• (Per serving)
• Calories: 320
• Protein: 20g
• Carbohydrates: 25g
• Fiber: 6g
• Fat: 15g
• Vitamin A: 70% DV
• Vitamin C: 25% DV
Coconut Mango Smoothie Bowl
Serves: 1
Preparation Time: 10 minutes Total Time: 10 minutes
Ingredients:
– 1 ripe mango, peeled and diced
– 1/2 frozen banana
– 1/2 cup coconut milk (canned, full-fat)
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons chopped macadamia nuts
– Fresh mint leaves for garnish
Instructions:
Blend coconut milk, diced mango, and frozen banana in a blender.
Blend until creamy and smooth.
Place a bowl with the smoothie inside.
Sprinkle macadamia nuts and coconut flakes on top.
Add fresh mint leaves as a garnish.
Enjoy your smoothie bowl with a tropical flair!
Nutritional Facts:
• (Per serving)
• Calories: 400
• Protein: 3g
• Carbohydrates: 40g
• Fiber: 5g
• Fat: 28g
• Vitamin C: 100% DV
• Vitamin A: 60% DV
Rice Pudding with Almonds
Serves: 2
Preparation Time: 10 minutes Total Time: 30 minutes
Ingredients:
– 1/2 cup arborio rice
– 2 cups almond milk (or any dairy-free milk)
– 1/4 cup chopped almonds
– 2 tablespoons honey or maple syrup
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
Instructions:
Combine arborio rice and almond milk in a saucepan.
Over medium heat, simmer for two minutes.
Lower the heat to low and cook, stirring periodically, for about 25 minutes, or until the rice is cooked and the mixture thickens.
Add vanilla extract, ground cinnamon, honey or maple syrup, and sliced almonds.
Continue to cook for a further 5 minutes while stirring.
Distribute into bowls and serve hot.
Nutritional Facts:
• (Per serving)
• Calories: 350
• Protein: 8g
• Carbohydrates: 60g
• Fiber: 2g
• Fat: 10g
• Calcium: 50% DV
Green Smoothie Bowl
Serves: 1
Preparation Time: 10 minutes Total Time: 10 minutes
Ingredients:
– 1 cup baby spinach leaves
– 1/2 frozen banana
– 1/2 cup chopped pineapple (fresh or frozen)
– 1/2 cup almond milk (or any dairy-free milk)
–