**BREAKFAST RECIPE**

**Rice and All-Purpose Flour Pancakes**

**Ingredients:**

1. Rice Flour - 1 cup
2. All-Purpose Flour - 1 cup
3. Sugar - 2 tablespoons
4. Baking Powder - 1 teaspoon
5. Salt - 1/2 teaspoon
6. Milk - 1 and 1/2 cups
7. Egg - 1
8. Vegetable Oil - 2 tablespoons
9. Butter for cooking

**Instructions:**

1. In a large bowl, whisk together the rice flour, all-purpose flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and oil.
3. Mix the liquid ingredients into the dry ingredients until a smooth batter forms.
4. Heat a non-stick frying pan over medium heat and lightly grease it with butter.
5. Pour 1/4 cup of batter onto the pan for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden.
7. Serve the pancakes warm with your preferred toppings such as syrup, fruit or yogurt.

**Nutritional Information:**

*Servings per Recipe: 4*

*Calories per Serving: Approximately 315 calories*

**LUNCH RECIPE**

*Since no primary ingredient was specified for lunch, I will recommend a Mixed Vegetable Salad.*

**Mixed Vegetable Salad**

**Ingredients:**

1. Mixed lettuce - 2 cups
2. Cherry tomatoes - 1 cup
3. Cucumber - 1, chopped
4. Carrots - 2, shredded
5. Olive oil - 2 tablespoons
6. Lemon juice - 1 tablespoon
7. Salt and pepper to taste

**Instructions:**

1. Toss together the lettuce, cherry tomatoes, cucumber, and shredded carrot in a large bowl.
2. Whisk together the olive oil and lemon juice in a small bowl.
3. Pour the olive oil and lemon juice mixture over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.

**Nutritional Information:**

*Servings per Recipe: 2*

*Calories per Serving: Approximately 120 calories*

**DINNER RECIPE**

**Pumpkin Dinner Rolls**

**Ingredients:**

1. Active dry yeast - 1 packet 
2. Warm water - 1/2 cup
3. Sugar - 1/2 cup
4. Pumpkin puree - 1 cup
5. Egg - 1
6. Salt - 1 and 1/2 teaspoons
7. Ground nutmeg - 1/2 teaspoon
8. All-purpose flour - 5 to 6 cups
9. Butter - 1/2 cup, melted

**Instructions:**

1. In a large bowl, dissolve the yeast in warm water.
2. Mix in sugar, pumpkin, egg, salt, nutmeg, 3 cups of flour, and butter.
3. Gradually add remaining flour to form a soft dough.
4. Knead until smooth, then place in a greased bowl, cover and let rise until doubled, about 1 hour.
5. Punch down dough and shape into small balls.
6. Place on greased baking sheets and let rise until doubled, about 30 minutes.
7. Bake at 350°F (175°C) for 20 minutes until golden brown.
8. Serve warm.

**Nutritional Information:**

*Servings per Recipe: 15 rolls*

*Calories per Serving: Approximately 240 calories*