RECIPES: Food for picky eaters with Luci's Healthy Marketplace

Lucia, owner of Luci's Healthy Marketplace, prepared food for picky eaters.

by Luci Schnitzer
1 avocado, peeled and pitted
1 (15 oz.) can of chickpeas, drained
1/2 cup fresh cilantro, chopped
1/4 cup chopped red onion
3 cloves garlic, peeled and smashed
2 Tbsp. tahini (optional)
1 Tbsp. olive oil or avocado oil
1 lime, juiced
1 tsp. cumin
1/4 tsp. salt
Combine all ingredients in a food processor and blend until smooth. Add in a few extra tablespoons of water to
thin out the consistency if you'd like.
Feel free to add in the chopped red onion at the end (instead of blending it in the food processor) if you'd like a
less strong onion flavor!

by Luci Schnitzer
1 refrigerated pizza dough (gluten-free option)
1/2 cup Shredded Mozzarella Cheese (vegan options)
1/2 cup Ricotta Cheese (vegan options)
31 slices of Pepperoni or ground beef (vegan options)
1 egg white (or egg replacement option)
1 drop each yellow and green food coloring (optional)
2 manzanilla olives
1 cup pizza sauce
Sauté veggies (optional)
1. Heat oven to 350°F.
2. Unroll dough on lightly floured work surface; roll or flatten to 17x10-inch rectangle. Combine cheeses.
3. Cut 1 pepperoni slice to resemble a snake's tongue; set aside. Arrange remaining pepperoni slices over dough
rectangle, leaving 1-inch border around all sides; top with spoonfuls of the cheese mixture. Roll up dough,
pinwheel fashion, starting at one long side; pinch seams together to seal. Place, seam-side down, in "s" shape
on baking sheet sprayed with cooking spray to resemble snake.
4. Score an X at head, middle and end of snake, so the steam can vent
5. Beat egg white and yellow food coloring lightly with fork; brush about half over dough. Add green food
coloring to remaining egg white; brush randomly over dough to resemble a snake's splotched skin. Insert olives
into one end of dough for the snake's eyes. Add pepperoni tongue.
6. Bake 30 to 35 min. or until golden brown. Meanwhile, heat pizza sauce just until warmed.
7. Sever calzone with the sauce.
Tip: Mix 1/2 tsp. Italian seasoning or dried oregano leaves to the cheese mixture before using as directed

by Luci Schnitzer
4-6 Chicken Thighs with the skin and bones removed and cut up.
1 Large Well Beaten Egg.
1 Tablespoon Honey.
1 Tablespoon Yellow Mustard.
2 Cups Cornflakes very Finely Crushed In Food Processor.
1. Pre-heat oven to 400 degrees.
2. Take the skin and bones from 4-6 chicken thighs and then cut each chicken thigh up into three to four long
pieces depending on how big the chicken thighs are.
3. In a bowl with a wire whisk you'll want to mix your honey, mustard and the egg. Be sure that the ingredients
get very well mixed together.
4. Use a food processor to make the corn flakes into a very fine powder. Put the powdered corn flakes into a tray
or bowl of their own.
5. Put the fingers of chicken meat into the honey and mustard mixture and then put the chicken fingers into the
powdered corn flake mixture and coat them well with the cornflakes. Then place the breaded chicken fingers
onto the parchment paper on the baking pan.
6. Bake about 10 - 12 minutes until the chicken fingers are golden brown on the outside and done on the
inside.You'll want to turn the chicken fingers over about half way through the cooking time to make sure they
get brown all over.
7. Serve with a sauce to dip.

Luci's Healthy Marketplace
1590 East Bethany Home Road
Phoenix, Arizona 85014

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