Rheumatoid Arthritis Cookbook: 3 Manuscripts in 1 – 120+ Rheumatoid Arthritis - friendly recipes including Pizza, Side dishes, and Casseroles 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:

   

CASSEROLE recipes like:

- Mediterranean Quinoa Casserole

- Mexican Tortilla Casserole

- Creamy Broccoli and Rice Casserole

     

PIZZA recipes like:

- Chicken and Broccoli Alfredo Pizza

- BBQ Chicken Pizza

- Eggplant and Red Pepper Pizza

           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 Pizza, Side dishes, and Casseroles 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+ Breakfast, Dessert and Smoothie

Recipes designed for a healthy and

balanced Rheumatoid Arthritis diet

Breakfast:

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Serves: 1

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Quinoa Breakfast Bowl

Preparation Time: 10 minutes Total Time: 20 minutes

Ingredients:

–  1/2 cup cooked quinoa

–  1/4 cup diced mango

–  1/4 cup diced cucumber

–  2 tablespoons chopped fresh mint

–  2 tablespoons crumbled feta cheese

–  1 tablespoon chopped pistachios

–  1 tablespoon lemon juice

–  1 teaspoon olive oil

Instructions:

Combine cooked quinoa, diced mango, cucumber, and fresh mint in a bowl.

Toss the ingredients together after adding the lemon juice and olive oil.

Sprinkle feta cheese crumbles and chopped pistachios over top.

Take pleasure in your nourishing and revitalizing quinoa breakfast dish!

Nutritional Facts:

•  (Per serving)

•  Calories: 320

•  Protein: 10g

•  Carbohydrates: 44g

•  Fiber: 6g

•  Fat: 11g

•  Vitamin C: 60% DV

•  Calcium: 15% DV

Apple Cinnamon Breakfast Muffins

Serves: 12 muffins Preparation Time: 15 minutes Total Time: 35 minutes

Ingredients:

–  2 cups gluten-free flour blend

–  1/2 cup coconut sugar

–  2 teaspoons baking powder

–  1 teaspoon ground cinnamon

–  1/2 teaspoon ground nutmeg

–  1/4 teaspoon salt

–  1/2 cup unsweetened applesauce

–  1/4 cup olive oil

–  2 eggs

–  1 teaspoon vanilla extract

–  1 cup diced apples (peeled and cored)

Instructions:

1.  Line a muffin pans with paper liners and preheat the oven to 350°F (175°C).

2.  Combine the flour mixture, coconut sugar, baking powder, cinnamon, nutmeg, and salt in a big basin.

3.  Combine the applesauce, olive oil, eggs, and vanilla extract in another bowl.

4.  After combining the dry ingredients, stir in the liquid components.

5.  Combine the apples in dice.

6.  Evenly distribute the batter among the muffin tins.

7.  Bake for approximately 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out clean.

8.  Let the muffins cool completely before consuming.

Nutritional Facts:

•  (Per serving, based on 1 muffin)

•  Calories: 150

•  Protein: 3g

•  Carbohydrates: 22g

•  Fiber: 2g

•  Fat: 6g

•  Vitamin C: 4% DV

•  Calcium: 4% DV

Smoked Salmon and Avocado Toast

Serves: 1

Preparation Time: 5 minutes Total Time: 5 minutes

Ingredients:

–  1 slice gluten-free bread

–  1/2 avocado, sliced

–  2 ounces smoked salmon

–  1 tablespoon capers

–  1 tablespoon chopped fresh dill

–  Lemon wedges for serving

Instructions:

Golden toast the gluten-free bread.

Place slices of avocado on top of the toast.

Place the avocado on top of the smoked salmon.

Top with chopped fresh dill and capers.

To add more flavor, serve with lemon slices.

Nutritional Facts:

•  (Per serving)

•  Calories: 300

•  Protein: 20g

•  Carbohydrates: 20g

•  Fiber: 5g

•  Fat: 18g

•  Omega-3 Fatty Acids: High

•  Vitamin D: 20% DV

Breakfast Stuffed Bell Pepper

Serves: 2

Preparation Time: 15 minutes Total Time: 35 minutes

Ingredients:

–  2 bell peppers (any color), halved and seeds removed

–  4 eggs

–  1/2 cup cooked quinoa

–  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

–  Salt and pepper to taste

Instructions:

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

Salt and pepper the bell pepper halves after rubbing them with olive oil.

Arrange the bell pepper halves on a baking pan and bake for approximately 15 minutes, or until just tender.

Whisk the eggs with salt and pepper in a bowl.

Add the diced tomatoes, zucchini, red onion, and cooked quinoa.

Add the egg mixture to a non-stick skillet that has been heated to medium-low heat.

Cook the eggs until scrambled and fully cooked, stirring periodically.

Spoon the egg and veggie mixture into each side of the bell pepper.

If like, top with cheese grated.

Put the dish back in the oven and bake it for an additional 10 minutes, or until the cheese has melted and the mixture is

thoroughly warm.

Present your mouthwatering filled bell peppers!

Nutritional Facts:

•  (Per serving, including 1 stuffed pepper half)

•  Calories: 250

•  Protein: 15g

•  Carbohydrates: 20g

•  Fiber: 4g

•  Fat: 12g

•  Vitamin C: 160% DV

•  Vitamin A: 200% DV

Blueberry Almond Chia Pudding

Serves: 1

Preparation Time: 10 minutes Total Time: 4 hours (or overnight)

Ingredients:

1/4 cup chia seeds

–  1 cup almond milk (or any dairy-free milk)

–  1/2 cup fresh blueberries

–  2 tablespoons chopped almonds

–  1 tablespoon honey or maple syrup

–  1/2 teaspoon vanilla extract

Instructions:

Combine chia seeds and almond milk in a jar or other container.

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

Arrange sliced almonds and fresh blueberries on top of the chia pudding in the morning.

Add vanilla essence and drizzle with honey or maple syrup for taste.

Savor the chia pudding’s nutrient-rich goodness!

Nutritional Facts:

•  (Per serving)

•  Calories: 320

•  Protein: 8g

•  Carbohydrates: 35g

•  Fiber: 15g

•  Fat: 18g

•  Vitamin C: 25% DV

•  Calcium: 50% DV

Breakfast Stuffed Sweet Potato

Serves: 2

Preparation Time: 10 minutes Total Time: 50 minutes

Ingredients:

–  2 medium sweet potatoes

–  4 eggs

–  1/2 cup black beans, drained and rinsed

–  1/4 cup diced tomatoes

–  1/4 cup diced red onion

–  2 tablespoons chopped fresh cilantro

–  1 tablespoon olive oil

–  1/2 teaspoon ground cumin

–  Salt and pepper to taste

Instructions:

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

To make the sweet potatoes soft, pierce them with a fork and bake for about 40 minutes.

In a skillet over medium heat, warm the olive oil while the sweet potatoes are roasting.

Include the red onion in dice and cook until transparent.

After cooking for 2 minutes, add the diced tomatoes.

6. Add salt and pepper and stir in the black beans and ground cumin.

Cook the eggs over easy or as you choose in a different skillet.

After the sweet potatoes have finished cooking, slice them open and fluff the insides with a fork.

Add a cooked egg on top after stuffing each sweet potato with the black bean mixture.

Add freshly cut cilantro as a garnish.

Delight in your filling and hearty stuffed sweet potatoes!

Nutritional Facts:

•  (Per serving, including 1 stuffed sweet potato)

•  Calories: 350

•  Protein: 15g

•  Carbohydrates: 45g

•  Fiber: 10g

•  Fat: 15g

•  Vitamin A: 380% DV

•  Vitamin C: 30%