Made this on Saturday but only had time now to properly write down the recipe!
10 proper servings of 5x 900kcal and 5x 1200kcal meals. Plus 3 servings of appetizers and some patch of high calorie (370kcal) cookies. Everything is gluten-free!
by chefboiblobby
2 Comments
Burrito Bowl
5 servings, 900kcal per serving. Easily freezable, just make sure to take it out of the freezer a day before you microwave it. Gluten-free.
Ingredients for 5 bowls:
– 1000g chicken breast or thighs
– Spices like paprika, onion powder, garlic powder, salt, pepper, chili flakes, herbs
– Half of a lime
– 1000g of cooked rice
– 1 can (~400g) of red beans
– 1 can (~400g) of pinto beans
– Some fresh cilantro
– 400g potatoes (I use microwaveable potatoes)
– 2 bell peppers
– 200g onions
– 2-3 cloves of garlic
– 200g shredded mozzarella cheese
– 200ml broth
Instructions:
1. Cook rice and microwave the potatoes.
2. Cut chicken, bell peppers, onions and garlic into pieces. For the potatoes I cut them into three stripes and then one cut through the middle. Also drain the beans from the glass and wash them.
3. In a big pan, add a good amount of oil (e.g. 40g or more if you want high calories). Add the chicken and season it.
4. Add onions, garlic and bell peppers until properly cooked.
5. Add potato slices, beans and broth into the pan. Heat up until everything’s warm. Season more, add juice of half of the lime and cilantro.
6. Put cooked rice into 5 separate bowls (I put around 200g of rice into one bowl), and add the pan’s cooked ingredients equally distributed to each bowl.
7. Put the mozzarella over each serving.
Side note: If you want more calories, buy another bag of mozzarella and some salsa or sour cream dips (I personally don’t like the taste, the melted mozzarella when reheated takes away any dryness).
Pasta Pig Dish
5 servings, 1200kcal per serving. Also easily freezable, just make sure to take it out of the freezer a day before you microwave it. Gluten-free.
Ingredients for 5 portions:
– 2kg pork loin
– 800ml broth
– 300g carrots
– 1x leek
– 1x lemon
– 600g GF Rigatoni
– 350g heavy cream
– 100g Parmesan
– 200g onions
– 2-3 gloves of garlic
Instructions:
1. Cook the pasta.
2. Cut all of the ingredients EXCEPT for the pork loin.
3. Preheat the oven to 190 degrees Celsius.
4. Add a nice coating to the two pork loin pieces. E.g. sweet paprika, garlic powder, onion powder, herbs, salt and pepper. Coat all the sides. Then add the pork into a hot pan with olive oil. Roast for 5 minutes on each side before taking it out.
5. Put the pork loin pieces in a casserole dish, add more olive oil and put a good amount of honey on the top side of each pork piece.
6. Roast for 25 minutes before taking it out and adding all the cut vegetables (onions, garlic, carrots, leek) and the vegetable broth to the casserole dish. Put it back into the oven and roast for 25-30 more minutes. Temperature of the pork loin inside should be around 60 degrees Celsius.
7. Take the meat out, cut it into pieces and distribute it equally with the pasta (pasta around 200g per serving) in 5 bowls.
8. Put the broth with the now soft vegetables into a mixer, add heavy cream, lemon juice and some more spices and mix it all up.
9. Spread out the sauce over each bowl. Then add the Parmesan on top.
Rice Tomato Appetizer
3 servings, I haven’t counted the calories but I’m guessing it’s around 300kcal per serving. I have so far only put them in a fridge. As I said this is just an appetizer in case I need to eat something small quickly across the week. Gluten-free.
Ingredients:
– 1 can of diced tomatoes
– 2 red onions
– 2 garlic cloves
– 500g of cooked rice
– Jalapeños (depends on how much you like them)
– 600ml broth
– Tomato paste
– Freshly chopped cilantro
– Half of a lime (since I cook all of these meals together I used the other half of the lime I had left from the burrito bowl recipe)
– Spices and herbs
Instructions:
1. Cook the rice.
2. In a pan, add olive oil and fry cut onions and garlic.
3. Add cooked rice and fry it a bit.
4. Add cut jalapeños, tomato paste, can of diced tomatoes, broth, spices and lime juice. Let it cook.
5. Finish it up with some cilantro and herbs. Let it sit until the rice has absorbed most of the liquid.
Gluten-free chocolate oat cookies
Around 15 cookies depending on how big you make them. One cookie has 370kcal and 25g of sugar (they’re for gaining weight). Website says they last for 7 days but I had them for 12 and everything was fine.
Ingredients:
– 188g of GF flour
– 1 tablespoon cinnamon powder
– 1 bag of baking powder
– 3/4 teaspoons salt
– 225g unsalted butter
– 300g brown sugar or 200g brown sugar and 100g white sugar (I always use around 280g brown sugar and everything works out great)
– 2 large eggs
– 2 teaspoons vanilla extract
– 255g GF oats
– Around 180g chocolate chips, depends how much you want. I use Dark chocolate chips from BAM. They’re gluten-free and have no traces of nuts. I buy them from Amazon.
Instructions:
1. Whisk flour, cinnamon, baking powder and salt together. Set bowl aside.
2. In another bowl whisk, with hand mixer or normal mixer, slightly melted butter together until smooth (around 1 minute). Add sugar and beat on medium high speed for about 2 minutes. Add eggs and vanilla extract and mix all together again.
3. Add dry ingredients to wet ingredient and mix on low until nicely combined. You should get this weirdly sticky and thick texture. With a spoon, mix in the oats and chocolate chips.
4. Cover and chill dough for around 45 minutes in the fridge.
5. Preheat the oven to 175 degrees Celsius.
6. With two spoons, scoop out the dough and place it on a baking sheet. I usually need two baking sheets so distribute the dough evenly till you have 15 cookie scoops (around 2-3 tablespoons dough per cookie). Make sure there’s enough space between each scoop or else they’ll end up like mine lmao.
7. Bake for 14 minutes. The sides should be brown. Don’t be confused if the cookies seem very soft.
8. Remove from oven and allow cookies to cool At least 10-15 minutes. They should harden and be ready to get put into containers. Wait until fully cooled down to close the containers. Keep it on your kitchen countertop or something (room temperature). For more chocolate flavor, if you want to snack on a cookie, I always put them in the microwave for around 15 seconds so the chocolate inside will melt a bit. Nonetheless they taste good straight out of the container as well.
