RHEUMATOID ARTHRITIS COOKBOOK: 3 Manuscripts in 1 – 120+ Rheumatoid Arthritis - friendly recipes including Side Dishes, Breakfast, and desserts for a delicious and tasty diet

By Sussane Davis

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:

   

SIDE DISH recipes like:

- Quinoa Salad with Cucumber and Mint

- Cilantro Lime Rice

- Lemon Herb Quinoa

     

BREAKFAST recipes like:

- Veggie Breakfast Burrito

- Rice Pudding with Almonds

- Mediterranean Breakfast Wrap

           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: 3 Manuscripts in 1 – 120+ Rheumatoid Arthritis - friendly recipes including Side Dishes, Breakfast, and desserts for a delicious and tasty diet on your Kindle device, computer, tablet or smartphone.

• Language: English
• Publisher: Publishdrive
• Release date: Aug 29, 2023

Book preview

BOOK 1

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40+ Muffins, Pancakes and Cookie

recipes for a healthy and balanced

Rheumatoid Arthritis diet

Breakfast:

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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,