No Gallbladder Diet: 7 Manuscripts in 1 – 300+ No Gallbladder - friendly recipes for a balanced and healthy diet

By Sussane Davis

Do you want to learn about No Gallbladder Diet? Do you want to know how to prepare the most delicious meals that fit your diet?        

In this cookbook, you will find:

     

Breakfast  recipes like:

   

- Scrambled Tofu with Veggies

   

- Quinoa Breakfast Bowl

   

- Spinach and Mushroom Frittata

       

Lunch recipes like:

   

- Turkey and Veggie Wrap

   

- Vegetable Stir-Fry with Tofu

   

- Chickpea and Avocado Salad

Dinner recipes like:

   

- Grilled Chicken with Roasted Vegetables

   

- Baked Salmon with Quinoa

   

- Zucchini Noodles with Pesto

            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 No Gallbladder Diet! 

Then you can begin reading No Gallbladder Diet: 7 Manuscripts in 1 – 300+ No Gallbladder - friendly recipes for a balanced and healthy diet

• Language: English
• Publisher: Publishdrive
• Release date: Aug 28, 2023

Book preview

BOOK 1

40+ Muffins, Pancakes and Cookie

recipes designed for a healthy and

balanced No Gallbladder diet

Breakfast

Overnight Oats with Berries

Serves: 2

Prep Time: 10 minutes

Total Time: Overnight (6-8 hours)

Ingredients:

1 cup rolled oats

1 cup unsweetened almond milk

1/2 cup mixed berries (strawberries, blueberries, raspberries)

1 tbsp chia seeds

1 tbsp honey or maple syrup

1/4 tsp vanilla extract

Instructions:

Mix the oats, almond milk, chia seeds, honey, maple syrup, and vanilla extract in a bowl.

Stir thoroughly, cover, and chill for the night.

Add mixed berries on top in the morning before serving.

Nutritional Facts (approx. values):

Calories: 250 (per serving)

Protein: 7g

Carbohydrates: 40g

Fat: 6g

Fiber: 8g

Breakfast Quinoa with Almonds and Raisins

Serves: 2

Prep Time: 10 minutes

Total Time: 20 minutes

Ingredients:

1 cup cooked quinoa

1/4 cup almonds, chopped

1/4 cup raisins

1 tsp cinnamon

1 tbsp honey or maple syrup

1/2 cup unsweetened almond milk

Instructions:

Mix cooked quinoa, finely chopped almonds, raisins, and cinnamon in a bowl.

Top with almond milk and drizzle with honey or maple syrup.

Before serving, thoroughly stir.

Nutritional Facts (approx. values):

Calories: 300 (per serving)

Protein: 8g

Carbohydrates: 45g

Fat: 10g

Fiber: 6g

Veggie Omelette

Serves: 2

Prep Time: 10 minutes

Total Time: 15 minutes

Ingredients:

4 large eggs

1/4 cup diced bell peppers

1/4 cup diced onions

1/4 cup diced tomatoes

1/4 cup shredded cheese (optional)

Salt and pepper to taste

1 tbsp olive oil

Instructions:

Beat the eggs in a basin and season with salt and pepper.

In a skillet over medium heat, warm the olive oil.

Soften tomatoes, bell peppers, and onions in a skillet.

Place the whisked eggs on top of the vegetables and heat until set.

If using cheese, grate some onto one of the omelette's halves.

Fold the omelette in half, then cook for an additional minute to melt the cheese.

Present the steaming vegetarian omelette.

Nutritional Facts (approx. values):

Calories: 250 (per serving)

Protein: 15g

Carbohydrates: 8g

Fat: 18g

Fiber: 2g

Apple Cinnamon Pancakes

Serves: 2

Prep Time: 15 minutes

Total Time: 25 minutes

Ingredients:

1 cup whole wheat flour

1 tbsp baking powder

1/2 tsp cinnamon

Pinch of salt

1 cup unsweetened almond milk

1 egg

1 apple, grated

1 tbsp coconut oil, melted

1 tbsp honey or maple syrup

Instructions:

Combine the flour, baking powder, salt, and cinnamon in a bowl.

Combine the grated apple, melted coconut oil, honey, or maple syrup, almond milk, egg, and in a separate bowl.

Stir the wet and dry ingredients together just until incorporated.

Put a nonstick skillet on the stovetop at medium heat.

For each pancake, pour 1/4 cup of batter into the skillet.

Cook until surface bubbles appear, then flip and continue to cook until golden.

Present the steaming apple cinnamon pancakes.

Nutritional Facts (approx. values):

Calories: 300 (per serving)

Protein: 8g

Carbohydrates: 50g

Fat: 8g

Fiber: 6g

Rice Cake with Cottage Cheese and Berries

Serves: 2

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

2 rice cakes

1/2 cup low-fat cottage cheese

1/2 cup mixed berries (strawberries, blueberries, raspberries)

1 tbsp honey or maple syrup

Fresh mint leaves for garnish

Instructions:

Evenly cover the rice cakes with cottage cheese.

Add various berries on top.

Add honey or maple syrup as a drizzle.

Add fresh mint leaves as a garnish.

Combine cottage cheese and berries with the rice cakes.

Nutritional Facts (approx. values):

Calories: 150 (per serving)

Protein: 10g

Carbohydrates: 20g

Fat: 2g

Fiber: 2g

Breakfast Tacos

Serves: 2

Prep Time: 10 minutes

Total Time: 20 minutes

Ingredients:

4 small corn tortillas

4 large eggs

1/4 cup black beans, drained and rinsed

1/4 cup diced tomatoes

1/4 cup diced avocado

Fresh cilantro leaves for garnish

Salt and pepper to taste

Olive oil for cooking

Instructions:

In a skillet over medium heat, warm the olive oil.

Cook the eggs in a skillet by scrambling them.

In a dry skillet, reheat the corn tortillas.

Assemble the tacos by layering each tortilla with scrambled eggs, black beans, diced tomatoes, and diced avocado.

Add salt and pepper to taste.

Add fresh cilantro leaves as a garnish.

Present the heated breakfast tacos.

Nutritional Facts (approx. values):

Calories: 300 (per serving)

Protein: 15g

Carbohydrates: 25g

Fat: 15g

Fiber: 6g

Breakfast Stuffed Sweet Potato

Serves: 2

Prep Time: 10 minutes

Total Time: 50 minutes

Ingredients:

2 small sweet potatoes

4 eggs

1/4 cup black beans, drained and rinsed

1/4 cup diced bell peppers

1/4 cup diced onions

1/4 cup salsa

Fresh cilantro leaves for garnish

Olive oil

Salt and pepper to taste

Instructions:

Set the oven's temperature to 400°F (200°C).

After washing, puncture the sweet potatoes with a fork.

Place on a baking pan, rub with olive oil, and bake for about 40 minutes, or until soft.

Warm up the olive oil in a skillet over medium heat.

Sauté onions and bell peppers until they are tender.

In a skillet, crack an egg, and cook it to the desired doneness.

Cut up the roasted sweet potatoes and use a fork to fluff up the interior.

Add salsa, black beans, sautéed veggies, and a fried egg to the top of each sweet potato.

Add salt and pepper to taste.

Add fresh cilantro leaves as a garnish.

Warm up the sweet potatoes with the morning stuffing.

Nutritional Facts (approx. values):

Calories: 300 (per serving)

Protein: 14g

Carbohydrates: 40g

Fat: 10g

Fiber: 8g

Breakfast Quesadilla

Serves: 2

Prep Time: 10 minutes

Total Time: 20 minutes

Ingredients:

2 whole wheat tortillas

2 large eggs

1/4 cup black beans, drained and rinsed

1/4 cup diced tomatoes

1/4 cup shredded cheese (cheddar or mozzarella)

Fresh cilantro leaves for garnish

Salt and pepper to taste

Olive oil for cooking

Instructions:

In a skillet over medium heat, warm the olive oil.

Cook the eggs in a skillet by scrambling them.

Arrange scrambled eggs, black beans, diced tomatoes, and shredded cheese on top of one tortilla on the skillet.

Add salt and pepper to taste.

Place the second tortilla on top and flatten slightly with a spatula.

Cook the tortillas for a few minutes on each side, or until they are golden and the cheese has melted.

Cut each quesadilla wedge-shaped.

Add fresh cilantro leaves as a garnish.

Present the warm breakfast quesadilla.

Nutritional Facts (approx. values):

Calories: 350 (per serving)

Protein: 15g

Carbohydrates: 30g

Fat: 18g

Fiber: 6g

Breakfast Polenta with Berries

Serves: 2

Prep Time: 5 minutes

Total Time: 15 minutes

Ingredients:

1 cup cooked polenta (cornmeal)

1/2 cup mixed berries (strawberries, blueberries, raspberries)

1 tbsp honey or maple syrup

Chopped nuts (almonds, walnuts) for topping

Instructions:

In a skillet or microwave, reheat the cooked polenta.

Ladle polenta into dishes for dishing.

Add a layer of mixed berries and drizzle honey or maple syrup on top.

Add some chopped nuts on top.

Present the warm breakfast polenta and berries.

Nutritional Facts (approx. values):

Calories: 200 (per serving)

Protein: 3g

Carbohydrates: 40g

Fat: 2g

Fiber: 4g

Pancakes

Blueberry Almond Pancakes

Serves: 2

Prep Time: 10 minutes

Total Time: 20 minutes

Ingredients:

1 cup almond flour

2 eggs

1/2 cup unsweetened almond milk

1/2 cup blueberries

1 tsp baking powder

1/2 tsp vanilla extract

Pinch of salt

Olive oil for cooking

Instructions:

In a bowl, stir together the almond flour, eggs, almond milk, baking powder, salt, and vanilla essence.

Gently incorporate the blueberries.

Bring olive oil to a simmer in a skillet.

To make pancakes, drop little amounts of batter into the skillet.

Cook till browned on each side for a few minutes.

Warm the blueberry almond pancakes before serving.

Nutritional Facts (approx. values):

Calories: 300 (per serving)

Protein: 14g

Carbohydrates: 12g

Fat: 24g

Sweet Potato Pancakes

Serves: 2

Prep Time: 15 minutes

Total Time: 30 minutes

Ingredients:

1 cup cooked and mashed sweet potato

2 eggs

1/4 cup almond flour

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp baking powder

1/2 tsp vanilla extract

Olive oil for cooking

Instructions:

In a bowl, combine eggs, almond flour, cinnamon, nutmeg, baking powder, and vanilla essence. Add the mashed sweet potatoes and stir to incorporate.

In a skillet over medium heat, warm the olive oil.

To make pancakes, drop little amounts of batter into the skillet.

Cook until golden on each side for a few minutes.

Present the heated sweet potato pancakes.

Nutritional Facts (approx. values):

Calories: 250 (per serving)

Protein: 10g

Carbohydrates: 15g

Fat: 15g

Fiber: 4g

Coconut Flour Pancakes

Serves: 2

Prep Time: 10 minutes

Total Time: 20 minutes

Ingredients:

1/4 cup coconut flour

4 eggs

1/2 cup unsweetened almond milk

1 tsp baking powder

1/2 tsp vanilla extract

Pinch of salt

Olive oil for cooking

Instructions:

In a bowl, stir together the coconut flour, eggs, almond milk, baking powder, salt, and vanilla essence.

In a skillet over medium heat, warm the olive oil.

To make pancakes, drop little amounts of batter into the skillet.

Cook until golden on each side for a few minutes.

Warm the coconut flour pancakes before serving.

Nutritional Facts (approx. values):

Calories: 250 (per serving)

Protein: 15g

Carbohydrates: 10g

Fat: 15g

Fiber: 7g

Banana Chia Pancakes

Serves: 2

Prep Time: 10 minutes

Total Time: 20 minutes

Ingredients:

2 ripe bananas,