Ingredients

• 🌾 1 cup tapioca flour
  • Walmart
  • Target
  • Amazon
• 🧀 6 ounces Minas frescal cheese, thinly sliced
  • Walmart
  • Target
  • Amazon
• 🍈 1 1/2 cups ripe papaya, peeled and diced
  • Walmart
  • Target
  • Amazon
• 🍯 2 tablespoons honey
  • Walmart
  • Target
  • Amazon
• 🍋 2 tablespoons fresh lime juice
  • Walmart
  • Target
  • Amazon
• 🧂 1/4 teaspoon salt
  • Walmart
  • Target
  • Amazon

Directions

1. Place the diced papaya in a medium bowl, add the lime juice and 1 tablespoon of the honey, and stir gently until evenly coated; set aside while you cook the crepes.
2. Heat a 10-inch nonstick skillet over medium heat for 2 minutes; it should feel hot when you hold your hand several inches above the pan, but it should not smoke.
3. Sift 1/2 cup of the tapioca flour evenly over the dry skillet, spreading it into a thin, round layer with the back of a spoon; sprinkle half of the salt over the surface.
4. Cook the tapioca layer over medium heat for 1 to 2 minutes, until the flour looks slightly translucent and the edges hold together as one flexible crepe.
5. Arrange half of the sliced Minas cheese over one half of the crepe, fold the empty half over the cheese, and cook for 1 minute on each side until the cheese softens and the crepe is lightly set.
6. Transfer the first crepe to a plate and rest it for 1 minute; repeat the process with the remaining tapioca flour, salt, and cheese to make the second crepe.
7. Divide the papaya between two plates, place one warm crepe on each plate, and drizzle the remaining 1 tablespoon of honey over the crepes and fruit before serving.

Ingredients

• 🍗 8 ounces boneless, skinless chicken breast
  • Walmart
  • Target
  • Amazon
• 🧄 4 garlic cloves, minced
  • Walmart
  • Target
  • Amazon
• 🍋 1 lemon, juiced
  • Walmart
  • Target
  • Amazon
• 🍚 1/2 cup long-grain white rice
  • Walmart
  • Target
  • Amazon
• 🫘 1 15-ounce can black beans, drained and rinsed
  • Walmart
  • Target
  • Amazon
• 🌽 2 tablespoons cassava flour
  • Walmart
  • Target
  • Amazon
• 🥬 3 cups collard greens, thinly sliced
  • Walmart
  • Target
  • Amazon
• 🍅 2 Roma tomatoes, diced
  • Walmart
  • Target
  • Amazon
• 🫒 2 tablespoons olive oil
  • Walmart
  • Target
  • Amazon
• 🧂 1 teaspoon salt
  • Walmart
  • Target
  • Amazon

Directions

1. Rinse the rice under cool water, then place it in a small saucepan with 1 cup water and 1/2 teaspoon salt; bring to a boil over high heat, cover, reduce to low, and simmer for 15 minutes until tender, then remove from the heat and rest covered for 5 minutes.
2. Rub the chicken with half of the minced garlic, 1 tablespoon olive oil, half of the lemon juice, and 1/4 teaspoon salt; let it stand at room temperature while the grill heats.
3. Preheat an outdoor grill or grill pan to medium-high heat, about 400°F to 450°F, for 5 minutes; oil the grates lightly if needed.
4. Grill the chicken for 5 to 7 minutes per side, flipping once, until browned and the thickest part reaches 165°F; transfer it to a plate and rest for 5 minutes before slicing.
5. Warm the drained, rinsed black beans in a small saucepan over medium-low heat with 2 tablespoons water, half of the remaining garlic, and 1/8 teaspoon salt for 5 minutes, stirring once or twice, until hot.
6. Heat 1/2 tablespoon olive oil in a large skillet over medium heat; add the collard greens, remaining garlic, and 1/8 teaspoon salt, then cook for 4 to 6 minutes, stirring often, until bright green and tender.
7. Heat the remaining 1/2 tablespoon olive oil in a small skillet over medium heat, add the cassava flour, and toast for 3 to 4 minutes, stirring constantly, until lightly golden and fragrant.
8. Toss the diced tomatoes with the remaining lemon juice and a pinch of the remaining salt in a bowl; let the salad stand for 5 minutes so the juices develop.
9. Divide the rice, beans, farofa, collard greens, and tomato salad between two plates, then slice and add the rested chicken; serve immediately.

Ingredients

• 🐟 14 ounces skinless cod fillets
  • Walmart
  • Target
  • Amazon
• 🍚 1/2 cup long-grain white rice
  • Walmart
  • Target
  • Amazon
• 🥥 1/2 cup canned full-fat coconut milk
  • Walmart
  • Target
  • Amazon
• 🟠 1 1/2 tablespoons dendê oil
  • Walmart
  • Target
  • Amazon
• 🧅 1 medium yellow onion, thinly sliced
  • Walmart
  • Target
  • Amazon
• 🫑 1 medium red bell pepper, thinly sliced
  • Walmart
  • Target
  • Amazon
• 🍅 2 medium ripe tomatoes, chopped
  • Walmart
  • Target
  • Amazon
• 🧄 3 garlic cloves, minced
  • Walmart
  • Target
  • Amazon
• 🍋 1 lime, juiced
  • Walmart
  • Target
  • Amazon
• 🧂 1/2 teaspoon kosher salt, plus more to taste
  • Walmart
  • Target
  • Amazon

Directions

1. Rinse the rice under cool water until the water runs mostly clear, then drain it well.
2. Combine the rice with 1 cup water in a small saucepan and bring it to a boil over high heat. Cover, reduce the heat to low, and simmer for 15 minutes, until the water is absorbed; remove from the heat and let it rest covered for 5 minutes.
3. Pat the cod dry with paper towels, cut it into four large pieces, and season all sides with the kosher salt.
4. Heat the dendê oil in a deep 10-inch skillet over medium heat for 1 minute, then add the onion and bell pepper and cook for 5 minutes, stirring occasionally, until softened.
5. Add the garlic and cook over medium heat for 30 seconds, stirring constantly, until fragrant.
6. Add the chopped tomatoes and coconut milk, stir well, and simmer over medium-low heat for 5 minutes, until the tomatoes soften and the broth is gently bubbling.
7. Nestle the cod into the sauce, spoon some sauce over each piece, cover the skillet, and cook over low heat for 8 to 10 minutes, until the fish is opaque, flakes easily, and reaches 145°F in the center.
8. Remove the skillet from the heat, stir the lime juice into the sauce, and let the moqueca rest uncovered for 2 minutes; taste and add more salt if needed.
9. Fluff the rice with a fork and divide it between two bowls, then spoon the fish and coconut broth over the rice and serve immediately.

Ingredients

• 🌽 1/4 cup tapioca flour
  • Walmart
  • Target
  • Amazon
• 🥛 1/4 cup whole milk
  • Walmart
  • Target
  • Amazon
• 🫒 1 teaspoon olive oil
  • Walmart
  • Target
  • Amazon
• 🥚 1 large egg
  • Walmart
  • Target
  • Amazon
• 🧀 1/2 ounce finely grated Parmesan cheese
  • Walmart
  • Target
  • Amazon
• 🧂 1/8 teaspoon salt
  • Walmart
  • Target
  • Amazon
• 🍈 3/4 ounce guava paste
  • Walmart
  • Target
  • Amazon

Directions

1. Preheat the oven to 400°F, and line a small baking sheet with parchment paper.
2. Combine the milk, olive oil, and salt in a small saucepan over medium heat, stirring occasionally until the milk is steaming and tiny bubbles form around the edge, about 3 minutes; do not boil it.
3. Put the tapioca flour in a medium mixing bowl, pour the hot milk mixture over it, and stir firmly with a wooden spoon until a sticky dough forms; let it cool for 5 minutes so it is warm but not hot.
4. Crack the egg into the bowl, add the Parmesan, and stir until the dough is smooth and sticky with no visible streaks of egg, about 1 minute.
5. Divide the dough into 4 equal portions, wet your hands, and roll each portion into a ball; place the balls 2 inches apart on the prepared baking sheet.
6. Bake on the middle oven rack until the breads are puffed and lightly golden on top, 15 to 18 minutes.
7. Cut the guava paste into 4 small wedges while the breads bake.
8. Cool the breads on the baking sheet for 3 minutes, then serve 2 warm cheese breads with 2 guava wedges per serving.

Ingredients

• 🍌 2 medium bananas, 1 mashed and 1 thinly sliced
  • Walmart
  • Target
  • Amazon
• 🌾 1 1/4 cups old-fashioned rolled oats
  • Walmart
  • Target
  • Amazon
• 🥚 2 large eggs
  • Walmart
  • Target
  • Amazon
• 🥛 2/3 cup 2% milk
  • Walmart
  • Target
  • Amazon
• 🥜 3 tablespoons creamy peanut butter
  • Walmart
  • Target
  • Amazon
• 🫒 1/2 teaspoon canola oil
  • Walmart
  • Target
  • Amazon
• 🌿 1 teaspoon ground cinnamon
  • Walmart
  • Target
  • Amazon
• 🧂 1/8 teaspoon salt
  • Walmart
  • Target
  • Amazon

Directions

1. Mash 1 banana thoroughly in a medium mixing bowl until nearly smooth, leaving a few small pieces for texture.
2. Whisk the eggs and milk into the mashed banana until evenly combined.
3. Stir in the oats, 1/2 teaspoon of the cinnamon, and the salt until no dry oats remain, then let the batter rest for 5 minutes to soften.
4. Heat a 10-inch nonstick skillet over medium-low heat for 2 minutes, until a drop of water sizzles gently on the surface.
5. Rub the skillet with half of the canola oil, then pour in four 1/4-cup portions of batter, leaving space between them.
6. Cook the pancakes for 2 to 3 minutes, until bubbles form across the tops and the edges look set and lightly golden.
7. Flip each pancake carefully and cook for 1 to 2 minutes more, until the second side is golden and the centers feel firm; repeat with the remaining batter and oil.
8. Divide the pancakes between two plates, top with the sliced banana and peanut butter, and sprinkle with the remaining cinnamon before serving.

Ingredients

• 🥩 10 ounces lean beef sirloin, cut into 1-inch cubes
  • Walmart
  • Target
  • Amazon
• 🫒 1 tablespoon olive oil
  • Walmart
  • Target
  • Amazon
• 🧅 1 medium yellow onion, diced
  • Walmart
  • Target
  • Amazon
• 🍅 1 cup diced tomatoes
  • Walmart
  • Target
  • Amazon
• 🫒 1/4 cup sliced green olives
  • Walmart
  • Target
  • Amazon
• 🍚 3/4 cup cooked white rice
  • Walmart
  • Target
  • Amazon
• 🫘 3/4 cup cooked black beans, drained
  • Walmart
  • Target
  • Amazon
• 🌾 1/2 cup cassava flour for farofa
  • Walmart
  • Target
  • Amazon
• 🥬 2 cups chopped kale, tough stems removed
  • Walmart
  • Target
  • Amazon
• 🧂 1/2 teaspoon salt
  • Walmart
  • Target
  • Amazon

Directions

1. Dice the onion, tomatoes, and kale, slice the olives, and cut the beef into 1-inch cubes; keep the cooked rice and drained beans ready beside the stove.
2. Heat 2 teaspoons of the olive oil in a 10-inch skillet over medium-high heat until shimmering, about 1 minute, then add the onion and cook for 3 to 4 minutes, stirring often, until softened and lightly golden.
3. Add the beef and 1/4 teaspoon of the salt, then cook over medium-high heat for 5 to 6 minutes, stirring every minute, until the cubes are browned outside and no longer pink in the center.
4. Stir in the tomatoes and olives, reduce the heat to medium-low, and simmer for 6 to 8 minutes, stirring twice, until the tomatoes break down into a chunky sauce and the beef is tender; remove from the heat and rest for 2 minutes.
5. Warm the cooked rice in a covered saucepan over low heat for 3 to 4 minutes, stirring once, until hot throughout and fluffy.
6. Warm the drained black beans in a small saucepan over medium-low heat for 4 to 5 minutes, stirring occasionally, until steaming but not dry.
7. Heat 1 teaspoon of the remaining olive oil in a dry skillet over medium heat, add the cassava flour, and toast for 3 to 4 minutes, stirring constantly, until pale golden and lightly crisp; transfer the farofa to a bowl.
8. Heat the final 1 teaspoon of olive oil in the skillet over medium heat, add the kale and remaining salt, and sauté for 3 to 4 minutes, stirring often, until bright green, tender, and slightly wilted; divide the beef picadinho, rice, beans, farofa, and kale between two plates.

Ingredients

• 🍗 12 ounces boneless, skinless chicken breast, cut into 1-inch pieces
  • Walmart
  • Target
  • Amazon
• 🫒 1 tablespoon plus 2 teaspoons olive oil
  • Walmart
  • Target
  • Amazon
• 🫛 8 ounces fresh okra, sliced into 1/2-inch rounds
  • Walmart
  • Target
  • Amazon
• 🧅 1/2 medium yellow onion, diced
  • Walmart
  • Target
  • Amazon
• 🧄 3 garlic cloves, minced
  • Walmart
  • Target
  • Amazon
• 🍅 2 medium ripe tomatoes, diced
  • Walmart
  • Target
  • Amazon
• 🍲 3 cups low-sodium chicken broth
  • Walmart
  • Target
  • Amazon
• 🌽 2/3 cup yellow cornmeal
  • Walmart
  • Target
  • Amazon
• 🧂 1 teaspoon kosher salt
  • Walmart
  • Target
  • Amazon
• 🌶️ 1/2 teaspoon ground black pepper
  • Walmart
  • Target
  • Amazon

Directions

1. Pat the chicken dry with paper towels, place it in a bowl, and season it with 1/2 teaspoon of the salt and all of the black pepper.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering, add the chicken in a single layer, and brown it for 3 to 4 minutes per side; transfer it to a plate when the outside is golden but the center is not yet fully cooked.
3. Add the okra to the same skillet and cook over medium heat for 4 to 5 minutes, stirring occasionally, until it is lightly browned and less slippery; transfer it to the plate with the chicken.
4. Add the onion and garlic to the skillet with the remaining 2 teaspoons olive oil and cook over medium heat for 2 to 3 minutes, stirring often, until the onion softens and the garlic is fragrant.
5. Stir in the tomatoes and cook for 4 minutes over medium heat, stirring occasionally, until they begin to break down into a chunky sauce.
6. Return the chicken and okra to the skillet, pour in 1 cup of the chicken broth, cover, and simmer over medium-low heat for 10 to 12 minutes, stirring once, until the chicken reaches 165°F in the thickest piece and the sauce has slightly thickened.
7. While the stew simmers, bring the remaining 2 cups chicken broth and the remaining 1/2 teaspoon salt to a gentle boil in a medium saucepan over medium heat.
8. Slowly whisk the cornmeal into the boiling broth, reduce the heat to low, and cook for 8 to 10 minutes, whisking every minute, until the polenta is smooth, thick, and spoonable.
9. Divide the creamy polenta between 2 bowls, spoon the chicken and okra stew over it, and let each bowl rest for 2 minutes before serving.

Ingredients

• 🥛 3 tablespoons sweetened condensed milk
  • Walmart
  • Target
  • Amazon
• 🍫 2 tablespoons unsweetened cocoa powder
  • Walmart
  • Target
  • Amazon
• 🥥 2 tablespoons unsweetened shredded coconut
  • Walmart
  • Target
  • Amazon
• 🧈 1 teaspoon unsalted butter
  • Walmart
  • Target
  • Amazon
• 🍫 0.4 ounces dark chocolate, finely chopped
  • Walmart
  • Target
  • Amazon

Directions

1. Line a small plate or baking sheet with parchment paper.
2. Add the sweetened condensed milk, cocoa powder, shredded coconut, and butter to a small nonstick saucepan, and stir over low heat until smooth, about 1 minute.
3. Cook the mixture over low heat, stirring constantly with a silicone spatula, for 6 to 8 minutes, until it pulls away from the sides of the pan and forms a thick, glossy mass.
4. Transfer the mixture to a lightly buttered plate and let it cool at room temperature for 15 minutes, then refrigerate it for 15 minutes until firm enough to handle.
5. Divide the chilled mixture into 4 equal portions and roll each portion between your palms into a smooth bite-sized ball.
6. Place the chopped dark chocolate in a microwave-safe bowl and heat it at 50% power in 15-second intervals, stirring after each interval, until melted and smooth, about 45 to 60 seconds total.
7. Dip each brigadeiro ball into the melted chocolate with a fork, letting excess chocolate drip back into the bowl, then return the coated bites to the parchment.
8. Let the bites rest at room temperature for 10 minutes, or refrigerate for 5 minutes, until the chocolate coating is set; serve 2 bites per person.

Ingredients

• 🌽 1 1/3 cups flaked cornmeal for couscous
  • Walmart
  • Target
  • Amazon
• 💧 1 cup water
  • Walmart
  • Target
  • Amazon
• 🧂 1/2 teaspoon salt
  • Walmart
  • Target
  • Amazon
• 🥚 3 large eggs
  • Walmart
  • Target
  • Amazon
• 🧀 4 ounces queijo coalho, crumbled
  • Walmart
  • Target
  • Amazon
• 🧈 2 teaspoons unsalted butter
  • Walmart
  • Target
  • Amazon

Directions

1. Stir the flaked cornmeal, water, and salt together in a medium bowl until every flake is moistened; let it rest for 5 minutes so the cornmeal hydrates.
2. Fill the bottom of a couscous steamer or small pot with water to just below the steamer basket, cover it, and bring the water to a steady simmer over medium-high heat, about 5 minutes.
3. Loosely spoon the hydrated cornmeal into the steamer basket without packing it down, set the basket over the simmering water, cover, and steam over medium heat for 10 to 12 minutes, until the couscous is tender and smells toasty.
4. Crumble the queijo coalho into small pieces while the couscous steams, removing any hard rind if present.
5. Melt the butter in a 10-inch nonstick skillet over medium-low heat for about 1 minute, until foamy but not browned.
6. Beat the eggs in a bowl until the yolks and whites are fully combined, then pour them into the skillet and stir slowly with a silicone spatula for 2 to 3 minutes, until softly set with small moist curds; remove from the heat immediately.
7. Fluff the steamed couscous with a fork and let it stand uncovered for 2 minutes so excess steam can escape.
8. Divide the couscous between 2 bowls, top each with the scrambled eggs and crumbled queijo coalho, and serve hot.

Ingredients

• 🦐 10 ounces raw peeled and deveined shrimp
  • Walmart
  • Target
  • Amazon
• 🥔 6 1/2 ounces peeled cassava, woody core removed and cut into 1-inch chunks
  • Walmart
  • Target
  • Amazon
• 🍚 1/3 cup long-grain white rice
  • Walmart
  • Target
  • Amazon
• 🥥 1/2 cup canned full-fat coconut milk
  • Walmart
  • Target
  • Amazon
• 🫒 1 tablespoon dendê oil
  • Walmart
  • Target
  • Amazon
• 🍅 1 cup diced tomatoes
  • Walmart
  • Target
  • Amazon
• 🧅 1/2 cup finely diced yellow onion
  • Walmart
  • Target
  • Amazon
• 🧄 2 garlic cloves, minced
  • Walmart
  • Target
  • Amazon
• 🌿 1/4 cup chopped fresh cilantro
  • Walmart
  • Target
  • Amazon
• 🧂 1 teaspoon kosher salt
  • Walmart
  • Target
  • Amazon

Directions

1. Rinse the rice under cool water until the water runs mostly clear, then place it in a small saucepan with 2/3 cup water and 1/4 teaspoon salt. Bring to a boil over medium-high heat.
2. Cover the saucepan, reduce the heat to low, and simmer the rice for 15 minutes, until the water is absorbed. Turn off the heat, let it rest covered for 5 minutes, then fluff with a fork.
3. Place the cassava in a medium saucepan, cover it with water, and add 1/4 teaspoon salt. Bring to a boil over high heat, then simmer for 15 to 20 minutes, until the pieces are completely fork-tender; drain well.
4. Heat the dendê oil in a large skillet over medium heat for about 30 seconds, then add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
5. Add the garlic and tomatoes to the skillet and cook over medium heat for 4 to 5 minutes, stirring occasionally, until the tomatoes have softened and the mixture looks thick and saucy.
6. Add the drained cassava and coconut milk to the skillet. Mash the cassava into the sauce with a potato masher until mostly smooth, leaving a few small soft pieces, and simmer over medium-low heat for 3 minutes; stir in 1/4 teaspoon salt.
7. Season the shrimp with the remaining 1/4 teaspoon salt, add them to the skillet, and gently fold them into the cassava sauce. Cook over medium-low heat for 3 to 4 minutes, turning once, until the shrimp are opaque, pink, and curled into a loose C shape.
8. Turn off the heat, fold in the cilantro, and let the bobó rest for 2 minutes. Divide the stew between two bowls and serve each with half of the cooked rice.

Ingredients

• 🥩 11 ounces pork tenderloin
  • Walmart
  • Target
  • Amazon
• 🍊 1/4 cup orange juice
  • Walmart
  • Target
  • Amazon
• 🧄 4 garlic cloves, minced
  • Walmart
  • Target
  • Amazon
• 🧅 1/2 cup yellow onion, diced
  • Walmart
  • Target
  • Amazon
• 🫘 3/4 cup canned black beans, drained and rinsed
  • Walmart
  • Target
  • Amazon
• 🍚 1/3 cup long-grain white rice
  • Walmart
  • Target
  • Amazon
• 🎃 1 1/2 cups peeled butternut squash, cut into 1-inch cubes
  • Walmart
  • Target
  • Amazon
• 🫒 1 1/2 tablespoons olive oil
  • Walmart
  • Target
  • Amazon
• 🧂 1/2 teaspoon kosher salt
  • Walmart
  • Target
  • Amazon

Directions

1. Heat the oven to 425°F and line a rimmed baking sheet with foil or parchment.
2. Toss the squash with 2 teaspoons olive oil and 1/8 teaspoon salt on the baking sheet, then roast for 25 to 30 minutes, stirring once halfway through, until browned at the edges and fork-tender.
3. Rinse the rice under cool water, place it in a small saucepan with 2/3 cup water, and bring it to a boil over high heat; cover, reduce the heat to low, and simmer for 15 minutes, then let it stand covered for 5 minutes.
4. Pat the pork dry with paper towels and season all over with 1/4 teaspoon salt.
5. Heat 1 1/2 teaspoons olive oil in a 10-inch oven-safe skillet over medium-high heat until shimmering, then sear the pork for about 2 minutes per side until browned.
6. Transfer the skillet to the oven and roast the pork for 10 to 14 minutes, turning once, until the center reaches 145°F; move it to a cutting board and rest for 5 minutes.
7. Make the sauce in the same skillet over medium heat by adding the remaining 1 teaspoon olive oil, onion, and garlic; cook for 2 minutes, add the orange juice, scrape up the browned bits, and simmer for 3 to 4 minutes until slightly thickened.
8. Warm the black beans in a small saucepan with 2 tablespoons water over medium-low heat for 3 to 4 minutes, stirring once, then season with the remaining 1/8 teaspoon salt.
9. Slice the rested pork, spoon the orange-garlic sauce over it, and serve with the rice, black beans, and roasted squash.

Ingredients

• 🫐 6 ounces unsweetened frozen açaí puree
  • Walmart
  • Target
  • Amazon
• 🍌 1 1/2 medium bananas
  • Walmart
  • Target
  • Amazon
• 🥣 1/4 cup low-sugar granola
  • Walmart
  • Target
  • Amazon

Directions

1. Set the frozen açaí puree on the counter for 8 to 10 minutes, until it is slightly softened but still very cold and firm.
2. Peel 1 medium banana, cut it into 1-inch chunks, and reserve the remaining half banana for topping.
3. Add the softened açaí puree and banana chunks to a food processor or high-powered blender.
4. Blend on high for 30 to 60 seconds, pausing once to scrape down the sides, until thick, smooth, and spoonable; do not add liquid unless absolutely necessary.
5. Spoon the blended açaí mixture evenly into 2 serving bowls.
6. Peel the reserved half banana and slice it into thin rounds.
7. Arrange the banana slices over the bowls.
8. Sprinkle 2 tablespoons of granola over each bowl and serve immediately while the açaí is cold and thick.

Ingredients

• 🍞 6 ounces French bread, split lengthwise
  • Walmart
  • Target
  • Amazon
• 🧈 4 teaspoons unsalted butter
  • Walmart
  • Target
  • Amazon
• 🥚 4 large eggs
  • Walmart
  • Target
  • Amazon
• 🥛 1 1/2 cups 2% milk
  • Walmart
  • Target
  • Amazon
• ☕ 2 cups strong brewed coffee
  • Walmart
  • Target
  • Amazon
• 🥭 1 cup fresh mango, peeled and sliced
  • Walmart
  • Target
  • Amazon
• ¼ teaspoon salt
  • Walmart
  • Target
  • Amazon
• ⅛ teaspoon black pepper
  • Walmart
  • Target
  • Amazon

Directions

1. Brew 2 cups of strong coffee using your preferred method, then keep it hot while you prepare the food.
2. Peel and slice the mango into thin strips, then divide it between two plates.
3. Heat a large nonstick skillet over medium heat for 1 minute, then add 2 teaspoons of the butter and swirl until melted.
4. Place the bread cut-side down in the skillet and toast for 2 to 3 minutes, until the cut sides are golden and crisp; flip and toast the crust sides for 1 minute, then transfer to the plates.
5. Warm the milk in a small saucepan over medium-low heat for 3 to 4 minutes, stirring once or twice, until steaming but not boiling.
6. Whisk the eggs, salt, and black pepper in a bowl until the yolks and whites are fully combined.
7. Melt the remaining 2 teaspoons of butter in the skillet over medium-low heat, pour in the eggs, and stir slowly with a silicone spatula for 2 to 3 minutes until soft, moist curds form; remove from the heat while the eggs still look slightly glossy and let them rest for 1 minute.
8. Divide the scrambled eggs between the plates, pour 6 fluid ounces of hot coffee and 6 fluid ounces of warm milk into each mug, and serve the pão na chapa with the café com leite and mango.

Ingredients

• 🥩 4 1/2 ounces lean pork tenderloin, cut into 1-inch pieces
  • Walmart
  • Target
  • Amazon
• 🥩 4 1/2 ounces lean sirloin, cut into 1-inch pieces
  • Walmart
  • Target
  • Amazon
• 🫘 1 1/4 cups canned black beans, drained and rinsed
  • Walmart
  • Target
  • Amazon
• 🍚 1/2 cup cooked white rice
  • Walmart
  • Target
  • Amazon
• 🥬 3 cups thinly sliced collard greens
  • Walmart
  • Target
  • Amazon
• 🧅 1/2 medium yellow onion, diced
  • Walmart
  • Target
  • Amazon
• 🧄 2 garlic cloves, minced
  • Walmart
  • Target
  • Amazon
• 🫒 1 1/2 tablespoons olive oil
  • Walmart
  • Target
  • Amazon
• 🌽 2 tablespoons toasted manioc flour
  • Walmart
  • Target
  • Amazon
• 🍊 1 medium orange, cut into wedges
  • Walmart
  • Target
  • Amazon

Directions

1. Drain and rinse the black beans, dice the onion, mince the garlic, slice the collards into thin ribbons, and cut both meats into 1-inch pieces.
2. Heat 1 tablespoon of the olive oil in a 10-inch skillet over medium heat until it shimmers, about 1 minute; add the onion and cook for 3 minutes, stirring twice, until softened.
3. Add the garlic and black beans to the skillet and cook over medium-low heat for 10 to 12 minutes, stirring every 2 minutes, until the beans are hot and the mixture is thick and spoonable.
4. Heat the remaining 1/2 tablespoon olive oil in a second skillet over medium-high heat; add the pork and beef in one layer and cook for 6 to 8 minutes, turning every 2 minutes, until browned and the pork reaches 145°F in the center.
5. Transfer the cooked meat to a plate and let it rest for 3 minutes so the juices settle.
6. Add the collards to the meat skillet and cook over medium heat for 4 to 5 minutes, stirring frequently, until bright green, wilted, and tender but not mushy.
7. Warm the cooked rice in a covered microwave-safe bowl for 60 to 90 seconds, or in a small covered skillet over low heat for 3 to 4 minutes, until steaming.
8. Toast the manioc flour in a dry small skillet over medium-low heat for 2 to 3 minutes, stirring constantly, until lightly golden and fragrant.
9. Divide the feijoada, rice, collards, and farofa between two plates, then serve each plate with half of the orange wedges.

Ingredients

• 🐟 12 ounces tilapia fillets
  • Walmart
  • Target
  • Amazon
• 9 ounces peeled cassava root, cut into 1-inch chunks
  • Walmart
  • Target
  • Amazon
• 🫛 8 ounces fresh green beans, trimmed
  • Walmart
  • Target
  • Amazon
• 🍅 8 ounces ripe tomatoes, finely diced
  • Walmart
  • Target
  • Amazon
• 🧅 2 ounces red onion, finely diced
  • Walmart
  • Target
  • Amazon
• 🫒 1 1/4 tablespoons olive oil
  • Walmart
  • Target
  • Amazon
• 🧈 1 tablespoon unsalted butter
  • Walmart
  • Target
  • Amazon
• 1 tablespoon white wine vinegar
  • Walmart
  • Target
  • Amazon
• 🧄 2 garlic cloves, minced
  • Walmart
  • Target
  • Amazon
• 🧂 1 teaspoon salt
  • Walmart
  • Target
  • Amazon

Directions

1. Heat the oven to 400°F and line a rimmed baking sheet with parchment.
2. Place the cassava in a medium saucepan, cover it with 1 inch of water, add 1/2 teaspoon salt, and bring it to a boil over high heat.
3. Reduce the heat to medium, simmer the cassava uncovered for 15 to 20 minutes until a fork slides through easily, then drain it thoroughly and mash it with the butter until mostly smooth.
4. Bring a separate saucepan of water to a boil over high heat, add the green beans, and cook for 5 to 7 minutes until bright green and tender-crisp; drain them well.
5. Stir the tomatoes, red onion, garlic, vinegar, 1 tablespoon olive oil, and 1/4 teaspoon salt together in a bowl, then let the vinaigrette stand while the fish cooks.
6. Pat the tilapia dry, place it on the prepared baking sheet, brush it with the remaining 1/4 tablespoon olive oil, and sprinkle it with the remaining 1/4 teaspoon salt.
7. Bake the tilapia for 12 to 15 minutes, until it is opaque throughout and flakes easily at the thickest part, then rest it for 2 minutes before serving with the cassava mash, green beans, and vinaigrette.

Ingredients

• 🍠 7.4 ounces fresh cassava root, peeled
  • Walmart
  • Target
  • Amazon
• 🫒 1 teaspoon olive oil
  • Walmart
  • Target
  • Amazon
• 🧄 2 garlic cloves, finely minced
  • Walmart
  • Target
  • Amazon
• 🍋‍🟩 1 lime, juiced and zested
  • Walmart
  • Target
  • Amazon
• 🌶️ 1 teaspoon paprika
  • Walmart
  • Target
  • Amazon
• 🧂 1/2 teaspoon salt
  • Walmart
  • Target
  • Amazon

Directions

1. Heat the oven to 425°F and place a large rimmed baking sheet inside while it preheats, for about 10 minutes.
2. Cut the peeled cassava lengthwise into 1/2-inch-thick wedges, trimming away any woody center pieces.
3. Bring a medium pot of water to a boil over high heat, add the cassava wedges and half of the salt, and boil until the edges are tender but the wedges still hold their shape, 8 to 10 minutes.
4. Drain the cassava thoroughly in a colander, spread the wedges on a clean kitchen towel, and pat them very dry so they roast instead of steam.
5. Transfer the dry cassava to a bowl, add the olive oil, minced garlic, paprika, remaining salt, and lime zest, and toss until every wedge is evenly coated.
6. Carefully remove the hot baking sheet, arrange the wedges in one layer with space between them, and roast at 425°F until the bottoms are golden and crisp, 15 minutes.
7. Turn each wedge with tongs and roast for 10 to 12 minutes more, until both sides are browned and the centers are tender.
8. Rest the fries for 2 minutes, then drizzle them with the lime juice and serve warm.

Ingredients

• 🥖 4 pão francês rolls
  • Walmart
  • Target
  • Amazon
• 🥑 1 1/2 medium avocados
  • Walmart
  • Target
  • Amazon
• 🍅 1 cup diced tomatoes
  • Walmart
  • Target
  • Amazon
• 🥚 2 large eggs
  • Walmart
  • Target
  • Amazon
• 🫒 1 teaspoon olive oil
  • Walmart
  • Target
  • Amazon
• 🍋 1 tablespoon fresh lime juice
  • Walmart
  • Target
  • Amazon
• 🧂 1/4 teaspoon flaky salt
  • Walmart
  • Target
  • Amazon

Directions

1. Preheat the oven to 400°F and place a rack in the center.
2. Slice each pão francês lengthwise without separating the halves completely, then place the rolls cut-side up on a baking sheet.
3. Toast the rolls for 5 to 7 minutes, until the cut sides are crisp and lightly golden.
4. Scoop the avocado flesh into a bowl, add the lime juice and half of the flaky salt, and mash with a fork until mostly smooth with a few small pieces remaining.
5. Dice the tomatoes, let them drain in a small strainer for 2 minutes, and set them aside so the toast does not become watery.
6. Heat the olive oil in a 10-inch nonstick skillet over medium-low heat for about 30 seconds, until it lightly coats the pan.
7. Crack the eggs into the skillet and cook without flipping for 3 to 4 minutes, until the whites are fully set and the yolks are still soft; cover the skillet for the last minute if the tops remain translucent.
8. Spread the mashed avocado evenly over the toasted rolls, spoon the drained tomatoes over the avocado, and place one fried egg on each serving.
9. Sprinkle the remaining flaky salt over the eggs and serve immediately while the bread is crisp and the yolks are warm.

Ingredients

• 🥩 6 ounces cooked carne seca, shredded
  • Walmart
  • Target
  • Amazon
• 1 1/8 cups cooked cassava, peeled and cut into chunks
  • Walmart
  • Target
  • Amazon
• 🥛 1/2 cup whole milk
  • Walmart
  • Target
  • Amazon
• 🧈 1 tablespoon unsalted butter
  • Walmart
  • Target
  • Amazon
• 🧅 1/2 cup finely diced yellow onion
  • Walmart
  • Target
  • Amazon
• 🧄 2 garlic cloves, minced
  • Walmart
  • Target
  • Amazon
• 🧀 2 1/2 ounces shredded mozzarella cheese
  • Walmart
  • Target
  • Amazon
• 🫒 1 tablespoon olive oil
  • Walmart
  • Target
  • Amazon
• 🥬 3 cups chopped romaine lettuce
  • Walmart
  • Target
  • Amazon
• 🍋 1 tablespoon fresh lime juice
  • Walmart
  • Target
  • Amazon

Directions

1. Preheat the oven to 425°F and lightly grease a 1-quart baking dish with a small amount of the olive oil.
2. Heat 2 teaspoons of the olive oil in a 10-inch skillet over medium heat for 1 minute, then cook the onion for 4 minutes until softened; add the garlic and stir for 30 seconds until fragrant.
3. Add the shredded carne seca and cook over medium heat for 3 to 4 minutes, stirring often, until hot and lightly browned at the edges.
4. Warm the cassava, milk, and butter in a small saucepan over medium-low heat for 4 to 5 minutes, stirring frequently, then mash until smooth and creamy; remove any tough cassava fibers.
5. Spread the carne seca mixture across the baking dish, cover it evenly with the cassava puree, and sprinkle the mozzarella over the top.
6. Bake at 425°F for 12 to 15 minutes, until the cheese is fully melted and the edges are bubbling; broil for 1 to 2 minutes if you want a lightly browned top, watching closely.
7. Toss the romaine with the lime juice and the remaining olive oil in a bowl immediately after removing the casserole from the oven.
8. Rest the casserole for 5 minutes, then divide it between 2 plates and serve each portion with half of the crisp salad.

Ingredients

• 🍗 8 ounces boneless, skinless chicken breast
  • Walmart
  • Target
  • Amazon
• 🍚 1/2 cup uncooked long-grain white rice
  • Walmart
  • Target
  • Amazon
• 🥔 1 ounce shoestring potatoes
  • Walmart
  • Target
  • Amazon
• 🥒 1 medium cucumber
  • Walmart
  • Target
  • Amazon
• 🧅 1/2 medium yellow onion
  • Walmart
  • Target
  • Amazon
• 🍅 8 fluid ounces tomato sauce
  • Walmart
  • Target
  • Amazon
• 🌭 1 tablespoon yellow mustard
  • Walmart
  • Target
  • Amazon
• 🥛 1/2 cup light sour cream
  • Walmart
  • Target
  • Amazon
• 🫒 1 tablespoon olive oil
  • Walmart
  • Target
  • Amazon
• 🧂 1/2 teaspoon salt
  • Walmart
  • Target
  • Amazon

Directions

1. Rinse the rice under cool water until the water runs mostly clear, then place it in a small saucepan with 1 cup water and 1/4 teaspoon salt.
2. Bring the rice to a boil over high heat, cover it, reduce the heat to low, and cook for 15 minutes; turn off the heat and let it stand covered for 5 minutes.
3. Thinly slice the cucumber and onion, place them in a bowl, and toss them with 1 teaspoon olive oil and 1/8 teaspoon salt.
4. Cut the chicken into 1-inch pieces and season it evenly with the remaining 1/8 teaspoon salt.
5. Heat the remaining 2 teaspoons olive oil in a large skillet over medium-high heat until shimmering, add the chicken in one layer, and cook for 5 to 7 minutes, stirring every 2 minutes, until lightly browned and the thickest piece reaches 165°F.
6. Reduce the skillet heat to medium, add the tomato sauce and mustard, and simmer for 3 minutes, stirring occasionally, until the sauce is hot and slightly thickened.
7. Turn off the heat, stir in the sour cream until smooth and fully combined, and let the stroganoff rest in the skillet for 2 minutes so the sauce stays creamy.
8. Fluff the rice with a fork and divide it between two plates, then spoon the chicken stroganoff beside it.
9. Top each plate with half of the cucumber salad and half of the shoestring potatoes, serving the potatoes last so they remain crisp.

Ingredients

• 🌾 1/2 cup all-purpose flour
  • Walmart
  • Target
  • Amazon
• 🧈 1 tablespoon cold unsalted butter
  • Walmart
  • Target
  • Amazon
• 💧 2 tablespoons ice water
  • Walmart
  • Target
  • Amazon
• 🧂 1/4 teaspoon salt
  • Walmart
  • Target
  • Amazon
• 🌴 1/2 cup drained, finely chopped hearts of palm
  • Walmart
  • Target
  • Amazon
• 🧅 2 tablespoons finely diced yellow onion
  • Walmart
  • Target
  • Amazon
• 🧄 1 garlic clove, minced
  • Walmart
  • Target
  • Amazon
• 🫒 1/2 teaspoon olive oil
  • Walmart
  • Target
  • Amazon
• 🌿 2 tablespoons finely chopped fresh parsley
  • Walmart
  • Target
  • Amazon
• 🥚 1 tablespoon beaten egg
  • Walmart
  • Target
  • Amazon

Directions

1. Heat the oven to 400°F and line a small baking sheet with parchment paper.
2. Mix the flour and salt in a bowl, cut in the cold butter with your fingertips until the mixture looks crumbly, add the ice water, and knead gently just until a dough forms; cover and refrigerate for 15 minutes.
3. Heat the olive oil in a small skillet over medium heat, add the onion and garlic, and cook for 3 to 4 minutes until softened and fragrant.
4. Stir in the chopped hearts of palm and parsley, cook for 2 minutes, then remove the skillet from the heat and cool the filling until barely warm.
5. Divide the chilled dough into 4 equal pieces, roll each piece into a thin 4-inch round on a lightly floured surface, and keep the rounds covered while working.
6. Place half of the filling in the center of two dough rounds, cover each with another round, press the edges firmly to seal, and crimp them with a fork.
7. Brush the tops with the beaten egg, place the empadas on the prepared baking sheet, and bake at 400°F for 18 to 22 minutes until puffed and golden brown.
8. Let the empadas rest on the baking sheet for 5 minutes before serving so the filling can settle and the pastry can firm up.

Ingredients

• 🥣 1 1/2 cups old-fashioned rolled oats
  • Walmart
  • Target
  • Amazon
• 🥥 1 cup light coconut milk
  • Walmart
  • Target
  • Amazon
• 💧 1 cup water
  • Walmart
  • Target
  • Amazon
• 🍌 2 medium bananas
  • Walmart
  • Target
  • Amazon
• 🥥 1/2 cup unsweetened shredded coconut
  • Walmart
  • Target
  • Amazon
• 🥜 1 1/2 tablespoons creamy almond butter
  • Walmart
  • Target
  • Amazon
• 🌿 1/2 teaspoon ground cinnamon
  • Walmart
  • Target
  • Amazon

Directions

1. Place a dry 10-inch saucepan over medium heat, add the shredded coconut, and toast it for 3 to 5 minutes, stirring every 30 seconds, until lightly golden and fragrant; immediately transfer it to a small bowl so it does not burn.
2. Peel the bananas, mash 1 banana in a small bowl with a fork, and slice the remaining banana into thin rounds.
3. Add the coconut milk, water, rolled oats, cinnamon, and mashed banana to the same saucepan, then stir until evenly combined.
4. Bring the mixture to a gentle simmer over medium heat, stirring frequently so the oats do not stick, about 4 to 5 minutes.
5. Reduce the heat to low and cook for 6 to 8 minutes, stirring every minute, until the oats are tender and the porridge is thick and creamy.
6. Turn off the heat, stir in the almond butter until completely smooth, and let the oatmeal rest for 2 minutes to thicken.
7. Divide the oatmeal between 2 bowls, top with the sliced banana and toasted coconut, and serve warm.

Ingredients

• 🥩 10 ounces trimmed beef top sirloin
  • Walmart
  • Target
  • Amazon
• 🧂 1 teaspoon kosher salt
  • Walmart
  • Target
  • Amazon
• 🥔 8 ounces peeled cassava, cut into 1-inch chunks
  • Walmart
  • Target
  • Amazon
• 🧈 1 tablespoon unsalted butter
  • Walmart
  • Target
  • Amazon
• 🧅 1 medium yellow onion, thinly sliced
  • Walmart
  • Target
  • Amazon
• 🫘 2/3 cup canned black beans, drained and rinsed
  • Walmart
  • Target
  • Amazon
• 🍅 1 medium tomato, diced
  • Walmart
  • Target
  • Amazon
• 🫑 1/2 medium green bell pepper, finely diced
  • Walmart
  • Target
  • Amazon
• 🍋 2 tablespoons fresh lime juice
  • Walmart
  • Target
  • Amazon
• 🫒 1 tablespoon olive oil
  • Walmart
  • Target
  • Amazon

Directions

1. Sprinkle the kosher salt evenly over both sides of the beef, place it on a plate, and let it stand uncovered at room temperature for 20 minutes while you prepare the other ingredients.
2. Place the cassava in a medium saucepan, cover it with water by 1 inch, and bring it to a boil over high heat; reduce the heat to medium and cook for 18 to 22 minutes, until a fork slides easily into the thickest pieces.
3. Stir the diced tomato, bell pepper, lime juice, and olive oil together in a small bowl, then set the vinaigrette salad aside at room temperature.
4. Drain the cassava thoroughly, return it to the warm saucepan, stir in 2 teaspoons of the butter, and cover the pan to keep the cassava warm.
5. Warm the drained black beans in a small saucepan over medium-low heat for 5 to 7 minutes, stirring once or twice, until steaming hot; keep them covered off the heat.
6. Pat the beef dry with paper towels, heat a heavy 10-inch skillet over medium-high heat for 2 minutes, and sear the beef for 3 to 4 minutes per side until deeply browned and the center reaches 145°F; transfer it to a plate and rest for 5 minutes.
7. Add the sliced onion and the remaining 1 teaspoon butter to the same skillet, reduce the heat to medium, and cook for 6 to 8 minutes, stirring every minute, until the onion is soft and golden brown.
8. Slice the rested beef thinly across the grain, then divide the cassava, beans, beef, and caramelized onion between two plates and spoon the fresh vinaigrette salad alongside.

Ingredients

• 🦃 9 ounces 93% lean ground turkey
  • Walmart
  • Target
  • Amazon
• 🍞 3 tablespoons plain breadcrumbs
  • Walmart
  • Target
  • Amazon
• 🥚 1 large egg
  • Walmart
  • Target
  • Amazon
• 🧂 1 teaspoon Brazilian seasoning blend
  • Walmart
  • Target
  • Amazon
• 🍅 1 14.5-ounce can crushed tomatoes
  • Walmart
  • Target
  • Amazon
• 🧅 1 small yellow onion, finely diced
  • Walmart
  • Target
  • Amazon
• 🫒 2 teaspoons olive oil
  • Walmart
  • Target
  • Amazon
• 🍚 1/4 cup dry white rice
  • Walmart
  • Target
  • Amazon
• 🫘 1 cup canned black beans, drained and rinsed
  • Walmart
  • Target
  • Amazon
• 🥬 5 ounces fresh spinach
  • Walmart
  • Target
  • Amazon

Directions

1. Combine the rice with 1/2 cup water in a small saucepan; bring it to a boil over high heat, reduce to low, cover, and simmer for 15 to 18 minutes until tender, then remove it from the heat and let it stand covered.
2. Mix the ground turkey, breadcrumbs, egg, and 1/2 teaspoon of the Brazilian seasoning blend in a medium bowl until just combined; do not overmix.
3. Shape the mixture into 8 equal meatballs with lightly damp hands, placing them on a plate as you work.
4. Heat 1 teaspoon of the olive oil in a 10-inch skillet over medium heat until shimmering, then brown the meatballs for 6 to 8 minutes, turning every 1 to 2 minutes so several sides are golden; transfer them to a clean plate, where they will finish cooking in the sauce.
5. Add the remaining 1 teaspoon olive oil and the diced onion to the skillet; cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
6. Stir in the crushed tomatoes and remaining 1/2 teaspoon Brazilian seasoning blend, scraping up any browned bits from the skillet; bring the sauce to a gentle simmer over medium heat.
7. Return the meatballs to the sauce, cover, and simmer over low heat for 12 to 15 minutes, turning them once halfway through, until they reach 165°F in the center and the sauce has thickened slightly.
8. Stir the drained black beans and spinach into the skillet, cover, and cook over low heat for 2 to 3 minutes until the beans are hot and the spinach is wilted; fluff the rice with a fork.
9. Divide the rice, beans, spinach, meatballs, and tomato sauce between two bowls, then let the meatballs rest in the sauce for 2 minutes before serving.

Ingredients

• 🍈 2 ounces guava paste
  • Walmart
  • Target
  • Amazon
• 🧀 2 ounces Minas cheese
  • Walmart
  • Target
  • Amazon

Directions

1. Remove the guava paste and Minas cheese from the refrigerator and let them stand at room temperature for 10 minutes so the cheese softens slightly.
2. Cut the guava paste into 2 equal portions, then slice each portion into thin rectangles.
3. Cut the Minas cheese into 2 equal portions, then slice each portion into pieces similar in size to the guava.
4. Arrange the guava and cheese in alternating slices on 2 small plates, using half of each ingredient per plate.
5. Serve immediately while the cheese is cool and creamy and the guava is soft and pleasantly chewy.

Ingredients

• 🌽 1/2 cup yellow cornmeal
  • Walmart
  • Target
  • Amazon
• 🌾 1/4 cup all-purpose flour
  • Walmart
  • Target
  • Amazon
• 🍬 3 tablespoons granulated sugar
  • Walmart
  • Target
  • Amazon
• 🧁 1 teaspoon baking powder
  • Walmart
  • Target
  • Amazon
• 🥚 3 large eggs
  • Walmart
  • Target
  • Amazon
• 🫒 1 tablespoon neutral cooking oil
  • Walmart
  • Target
  • Amazon
• 🥛 1 1/2 cups whole milk
  • Walmart
  • Target
  • Amazon
• ☕ 2 cups strong brewed coffee
  • Walmart
  • Target
  • Amazon
• 🫐 1 1/2 cups fresh mixed berries
  • Walmart
  • Target
  • Amazon

Directions

1. Preheat the oven to 350°F and place a rack in the center position.
2. Whisk the cornmeal, flour, sugar, and baking powder together in a medium bowl until evenly combined.
3. Whisk 1 large egg, 1/2 cup of the milk, and the cooking oil together in a second bowl until smooth.
4. Pour the wet mixture into the dry mixture and stir just until no dry streaks remain, then transfer the batter to a nonstick 8-inch square baking pan.
5. Bake the cake at 350°F for 22 to 28 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean; cool it in the pan for 15 minutes.
6. Place the 2 remaining eggs in a small saucepan, cover them with at least 1 inch of cool water, and bring the water to a gentle boil over medium-high heat; cook for 8 minutes, drain, cool under cold running water, and peel.
7. Warm the remaining 1 cup of milk in a saucepan over medium-low heat for 3 to 4 minutes until steaming but not boiling, then divide it between 2 mugs and add 1 cup of hot coffee to each mug.
8. Rinse the berries under cool water, drain them well, and divide them between 2 plates.
9. Cut the cake into 2 slices and serve one slice on each plate with 1 peeled egg and berries, alongside the café com leite.

Ingredients

• 🍗 8 ounces boneless, skinless chicken breast
  • Walmart
  • Target
  • Amazon
• 🍚 1/2 cup long-grain white rice
  • Walmart
  • Target
  • Amazon
• 🫒 1 1/2 tablespoons olive oil
  • Walmart
  • Target
  • Amazon
• 🧅 1 medium yellow onion, finely chopped
  • Walmart
  • Target
  • Amazon
• 🫑 1 medium red bell pepper, diced
  • Walmart
  • Target
  • Amazon
• 🥕 1 medium carrot, peeled and diced
  • Walmart
  • Target
  • Amazon
• 🟢 3/4 cup frozen green peas
  • Walmart
  • Target
  • Amazon
• 🌼 1/4 teaspoon saffron threads
  • Walmart
  • Target
  • Amazon
• 🍅 1 cup fresh tomato salsa with cilantro
  • Walmart
  • Target
  • Amazon
• 🧂 1/2 teaspoon kosher salt
  • Walmart
  • Target
  • Amazon

Directions

1. Cut the chicken into 1-inch pieces, chop the onion, dice the bell pepper and carrot, and measure the rice, peas, saffron, and salsa.
2. Heat the olive oil in a 10-inch deep skillet or Dutch oven over medium heat until it shimmers, about 1 minute.
3. Season the chicken with the kosher salt, add it to the hot oil, and cook for 3 minutes; turn the pieces and cook for 2 more minutes, until lightly browned but not fully cooked, then transfer them to a plate.
4. Add the onion, bell pepper, and carrot to the same pan and cook over medium heat for 5 minutes, stirring every minute, until the onion is translucent and the carrot begins to soften.
5. Stir in the rice and saffron and cook for 1 minute, coating the grains with the vegetables and oil until the rice looks glossy.
6. Add 1 1/4 cups water and the peas, return the chicken and any plate juices to the pan, and bring the liquid to a gentle boil over medium-high heat.
7. Reduce the heat to low, cover tightly, and simmer for 18 minutes without stirring, until the rice is tender, the liquid is absorbed, and the chicken reaches 165°F in the thickest pieces.
8. Turn off the heat and let the covered galinhada rest for 5 minutes, then fluff the rice gently with a fork.
9. Divide the galinhada between two bowls and spoon the fresh salsa over each serving before eating.

Ingredients

• 🍚 1/4 cup dry long-grain white rice
  • Walmart
  • Target
  • Amazon
• 🫘 1 cup canned black beans, drained
  • Walmart
  • Target
  • Amazon
• 🫘 1 cup canned chickpeas, drained
  • Walmart
  • Target
  • Amazon
• 🥥 1/2 cup full-fat canned coconut milk
  • Walmart
  • Target
  • Amazon
• 🍅 1 14.5-ounce can diced tomatoes
  • Walmart
  • Target
  • Amazon
• 🫑 1 medium red bell pepper, thinly sliced
  • Walmart
  • Target
  • Amazon
• 🧅 1/2 medium yellow onion, thinly sliced
  • Walmart
  • Target
  • Amazon
• 🧄 2 garlic cloves, minced
  • Walmart
  • Target
  • Amazon
• 🌴 1 tablespoon plus 1 teaspoon dendê oil
  • Walmart
  • Target
  • Amazon
• 🌿 1/4 cup chopped fresh cilantro
  • Walmart
  • Target
  • Amazon

Directions

1. Rinse the rice under cool running water until the water is mostly clear, then place it in a small saucepan with 1/2 cup water.
2. Bring the rice and water to a boil over high heat, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let it rest, covered, for 5 minutes.
3. Drain and rinse the black beans and chickpeas in a colander, shaking off excess water.
4. Heat the dendê oil in a 10-inch deep skillet or Dutch oven over medium heat until it shimmers, about 1 minute.
5. Add the onion and bell pepper and cook over medium heat for 5 to 6 minutes, stirring every minute, until the onion is translucent and the pepper is tender-crisp.
6. Stir in the garlic and cook over medium heat for 30 seconds, until fragrant but not browned.
7. Add the diced tomatoes and coconut milk, stir well, and bring the mixture to a gentle simmer over medium heat; cook for 5 minutes, stirring twice, until slightly thickened.
8. Stir in the black beans and chickpeas, reduce the heat to medium-low, and simmer for 6 to 8 minutes until the beans are hot and the stew is creamy; stir in the cilantro during the final minute.
9. Fluff the rested rice with a fork, divide it between 2 bowls, spoon the moqueca alongside or over the rice, and let the bowls stand for 2 minutes before serving.

Ingredients

• 🍐 1 3/4 cups frozen cashew fruit pulp
  • Walmart
  • Target
  • Amazon
• 🍌 1 medium ripe banana
  • Walmart
  • Target
  • Amazon
• 🥛 1 1/4 cups whole milk
  • Walmart
  • Target
  • Amazon
• 🌿 1/2 teaspoon ground cinnamon
  • Walmart
  • Target
  • Amazon
• 🧊 1 cup ice cubes
  • Walmart
  • Target
  • Amazon

Directions

1. Peel the banana and cut it into 1-inch pieces on a clean cutting board.
2. Add the frozen cashew fruit pulp and banana pieces to a blender jar.
3. Pour in the whole milk and add the ground cinnamon.
4. Add the ice cubes, secure the blender lid, and pulse 3 to 4 times to break up the ice.
5. Blend on low speed for 15 seconds, then increase to high speed and blend for 45 to 60 seconds, until the smoothie looks creamy and no large ice pieces remain.
6. Stop the blender and scrape down the sides with a spatula if any fruit is sticking; blend again for 10 to 15 seconds until smooth.
7. Pour the smoothie immediately into two chilled glasses and serve cold.