Lupus Diet: 3 Manuscripts in 1 – 120+ Lupus - friendly recipes including Side Dishes, Breakfast, and desserts for a delicious and tasty diet

By Sussane Davis

Do you want to learn about Lupus recipes? 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:

- Apple Cinnamon Quinoa Bowl

- Spinach and Tomato Breakfast Wrap

- Mango Coconut Chia Pudding

Side Dish recipes like:

- Quinoa Salad with Roasted Vegetables

- Balsamic Roasted Brussels Sprouts

- Garlic Mashed Cauliflower

             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 Lupus Diet!

Then you can begin reading Lupus Diet: 3 Manuscripts in 1 – 120+ Lupus - 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

40+ Muffins, Pancakes and Cookie

recipes for a healthy and balanced Lupus diet

Breakfast:

Apple Cinnamon Quinoa Bowl

Serves: 2

Preparation Time: 5 minutes

Total Time: 20 minutes

Ingredients:

−  1 cup cooked quinoa

−  1 apple, diced

−  1/2 teaspoon cinnamon

−  1/4 cup chopped walnuts

−  2 tablespoons Greek yogurt

−  1 teaspoon honey

Instructions:

Combine the cooked quinoa, apple dice, and cinnamon in a bowl.

The mixture should be divided into two bowls.

Add Greek yogurt, chopped walnuts, and a honey drizzle on top.

Serve hot.

Nutritional Facts:

Calories: 300

Protein: 8g

Carbohydrates: 45g

Fat: 10g

Fiber: 6g

Spinach and Tomato Breakfast Wrap

Serves: 1

Preparation Time: 10 minutes

Total Time: 15 minutes

Ingredients:

−  1 whole wheat tortilla

−  1/2 cup fresh spinach

−  1/2 cup diced tomatoes

−  2 eggs, scrambled

−  Salt and pepper to taste

−  2 tablespoons feta cheese, crumbled

Instructions:

Arrange the whole-wheat tortilla on a serving dish.

Arrange scrambled eggs, diced tomatoes, and fresh spinach on the tortilla.

Add salt and pepper to taste.

Scatter feta cheese crumbles on top.

Fold the tortilla's sides in before rolling it up tightly.

Serve right away.

Nutritional Facts:

Calories: 350

Protein: 20g

Carbohydrates: 30g

Fat: 16g

Fiber: 6g

Mango Coconut Chia Pudding

Serves: 2

Preparation Time: 10 minutes

Total Time: 4 hours (including chilling time)

Ingredients:

−  1/4 cup chia seeds

−  1 cup coconut milk

−  1 mango, diced

−  1 tablespoon shredded coconut

−  1 tablespoon honey

Instructions:

Combine coconut milk and chia seeds in a bowl.

Stir thoroughly, then chill for at least 4 hours or overnight, stirring every so often.

Place diced mango on top of the chia pudding before serving.

Scatter coconut flakes on top and sprinkle honey over them.

Nutritional Facts:

Calories: 280

Protein: 6g

Carbohydrates: 30g

Fat: 17g

Fiber: 12g

Breakfast Stuffed Bell Peppers

Serves: 2

Preparation Time: 15 minutes

Total Time: 35 minutes

Ingredients:

−  2 large bell peppers, halved and seeds removed

−  4 eggs

−  1/2 cup cooked quinoa

−  1/4 cup diced red onion

−  1/4 cup diced tomatoes

−  1/4 cup shredded cheddar cheese

−  Salt and pepper to taste

−  Fresh parsley for garnish

Instructions:

Set the oven temperature to 375°F (190°C).

The bell pepper halves should be placed in a baking dish.

Combine cooked quinoa, chopped tomatoes, diced red onion, and shredded cheddar cheese in a bowl.

Insert the quinoa mixture into each half of the bell pepper.

Poke a tiny hole in the center of each bell pepper, then crack an egg into each hole.

Add salt and pepper to taste.

Bake the eggs for 20 to 25 minutes, or until they are done.

Before serving, garnish with fresh parsley.

Nutritional Facts:

Calories: 250

Protein: 15g

Carbohydrates: 20g

Fat: 12g

Fiber: 4g

Blueberry Banana Pancakes

Serves: 2

Preparation Time: 10 minutes

Total Time: 20 minutes

Ingredients:

−  1 cup whole wheat flour

−  1 tablespoon baking powder

−  1/4 teaspoon salt

−  1 cup almond milk

−  1 ripe banana, mashed

−  1/2 cup blueberries

−  1 tablespoon coconut oil

−  Maple syrup for serving

Instructions:

Combine whole wheat flour, baking soda, and salt in a bowl.

Combine almond milk and mashed banana in a separate bowl.

Combine the dry ingredients with the liquid components just until mixed.

Carefully incorporate the blueberries.

Add coconut oil to a skillet that is preheated over medium heat.

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

Once bubbles appear on the surface, flip the food over and continue cooking the other side until golden.

Add maple syrup to the food.

Nutritional Facts (for 2 pancakes):

Calories: 300

Protein: 8g

Carbohydrates: 55g

Fat: 7g

Fiber: 8g

Almond Butter and Banana Toast

Serves: 1

Preparation Time: 5 minutes

Total Time: 5 minutes

Ingredients:

−  1 slice whole grain bread, toasted

−  2 tablespoons almond butter

−  1 banana, sliced

−  1 teaspoon chia seeds

−  Drizzle of honey (optional)

Instructions:

Cover the toasty whole grain bread with almond butter.

Place slices of banana over the almond butter.

Scatter chia seeds on top of the banana.

If desired, drizzle with honey.

Nutritional Facts:

Calories: 350

Protein: 7g

Carbohydrates: 45g

Fat: 17g

Fiber: 9g

Smoked Salmon Breakfast Wrap

Serves: 1

Preparation Time: 10 minutes

Total Time: 10 minutes

Ingredients:

−  1 whole wheat tortilla

−  2 ounces smoked salmon

−  2 tablespoons cream cheese

−  1/4 cup baby spinach leaves

−  1/4 avocado, sliced

−  1 teaspoon capers

Instructions:

On a spotless surface, spread out the whole wheat tortilla.

Cover the tortilla with cream cheese in a uniform layer.

Place slices of avocado, baby spinach, smoked salmon, and capers on top.

Tuck the tortilla's sides in as you carefully roll it up.

Slice in half and present.

Nutritional Facts:

Calories: 350

Protein: 18g

Carbohydrates: 25g

Fat: 20g

Fiber: 6g

Berry and Nut Oat Bars

Serves: 8

Preparation Time: 15 minutes

Total Time: 1 hour 15 minutes

Ingredients:

−  2 cups rolled oats

−  1/2 cup mixed nuts (almonds, walnuts, etc.), chopped

−  1/2 cup mixed dried berries (cranberries, raisins, etc.)

−  1/4 cup almond butter

−  1/4 cup honey

−  1/2 teaspoon vanilla extract

−  Pinch of salt

Instructions:

Place a baking dish 8x8 inches in a 350°F (175°C) oven and line with parchment paper.

Combine rolled oats, finely chopped almonds, and dried berries in a bowl.

Stir together almond butter, honey, vanilla essence, and salt in a saucepan over low heat.

After fully combining, pour the almond butter mixture over the dry ingredients.

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