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Healthy Cannabis-Infused Recipes for Breakfast, Lunch, and Dinner

04/26/2018 Culture & Entertainment

Cooking with cannabis at home can seem really intimidating, mostly because people think cooking with cannabis requires making your own cannabutter. While it is true that many homemade cannabis recipes call for cannabutter, there is a much easier way to dose your foods at home.

Cooking with Cannabis

Cannabis tincture is one of the easiest ways to cook with cannabis, hands down. Because tincture is already activated, it is very versatile. You can use it while cooking foods on heat or simply drizzle a couple drops of tincture on top of any prepared food, beverage, or smoothie to take your meal to the next level.

We have a great selection of tinctures in all sorts of flavors and varieties at Buddy Boy Brands. Stop into one of our many locations to stock up on tincture before getting creative in the kitchen!

  • Breakfast: Cannabis-Infused Oatmeal Pancakes

These oatmeal pancakes are one of the easiest, tastiest, and most filling breakfast recipes out there! You can always add a small handful of leafy greens, banana slices, or blueberries for an added serving of vegetables and/or vegetables.

Serving Size: 3-4 medium sized pancakes.


  • 1 tbsp clarified butter (ghee)
  • 1 ripe banana
  • ½ cup of rolled oats
  • 1 large egg
  • 1 tbsp nut butter
  • 1 tbsp honey
  • 4-8 drops cannabis tincture


In a blender, combine the ripe banana, rolled oats, egg, and tincture until blended (you can add leafy greens here if you’d like to make this recipe even healthier).

In a large skillet, heat the clarified butter over medium-high heat. Pour the batter into the skillet like you would when making traditional pancakes. Wait for bubbles to appear in the batter before flipping. If you’d like, you can add banana slices or blueberries before flipping the pancakes for a nice additional touch.

Flip the pancakes to finish cooking. Plate the pancakes and drizzle with the honey and nut butter.

  • Lunch: Cannabis-Infused Greek Salad

Keep your lunch light with this cannabis infused Greek salad. There are two great about this recipe: how versatile it is and how easy it is to store the infused dressing for other uses.

If you are a vegetarian, skip the chicken and if you are a vegan, skip the chicken and the feta cheese. You can double or triple the recipe for the salad dressing and keep it stored in the fridge for up to 2 weeks. Use the dressing on salads, as a marinade, to liven up a sandwich, or as a dip for a delicious crusty baguette.

Serving Size: 4 large salads

Ingredients (Salad):

  • 1 tbsp extra-virgin olive oil
  • 2 boneless chicken breasts, seasoned with salt and pepper
  • 1 tsp fresh oregano, finely chopped
  • 1 head romaine lettuce, chopped
  • 1 red onion, thinly sliced
  • 1 can (6 oz) pitted black olives
  • 1 green pepper, chopped
  • 1 cucumber, sliced
  • 1 tomato, diced
  • 1 cup feta cheese, crumbled
  • Salt and pepper

Ingredients (Dressing):

  • 2 tbsp red wine vinegar
  • Juice of ½ lemon
  • 1 tsp. dried oregano
  • ¼ cup extra virgin olive oil
  • 8-10 drops cannabis tincture


For the salad, start by cooking the chicken. Heat the olive oil in a large skillet over medium-high heat. Let the pan get pretty hot to get a nice sear on the chicken breasts. Cook each side of the chicken for 6-7 minutes, or until there is a brown crust. Remove the chicken from heat and let rest for 5 minutes before slicing.

For the dressing, combine the ingredients together in a small mixing bowl and whisk until combined.

In a large mixing bowl, toss in the chopped romaine lettuce, red onion, olives, green pepper, cucumber, and tomato. Pour on the dressing and toss the salad generously until the dressing is evenly distributed. Top the salad with chicken, oregano, and feta cheese. Enjoy!

  • Dinner: Cannabis-Infused Turkey Bolognese

This is a healthy and infused take on an Italian classic. Cook this up after a good workout, a long day at the office, or a dinner party with (adult) friends for a nice, relaxing evening.

Serving Size: 6-8


  • 1 box whole wheat spaghetti
  • 2 tbsp olive oil
  • 1 lb ground turkey (or ground meat vegetarian substitute)
  • 1 can (28 oz) diced tomatoes
  • 1 can (7.2 oz) tomato sauce
  • 3 carrots, finely chopped
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves of garlic, minced
  • ¼ cup parsley, chopped
  • Grated parmesan cheese
  • Salt and pepper
  • 8-12 drops cannabis tincture


    In a large saucepan, heat the olive oil over medium-high heat and then add the onion, celery, and carrots. Let these cook until softened and then add the garlic and ground turkey. Once the turkey is browned, add the diced tomatoes and tomato sauce. Cover the saucepan, reduce the heat, and let the sauce simmer for 30 minutes.

    While all the delicious flavors simmer, bring a pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to the manufacturer’s instructions. Once cooked, drain the pasta but leave about ⅓ cup of the pasta water in the pot.

    Toss the drained pasta in cannabis tincture and then add it back into the pot with the remaining pasta water. Add the Bolognese sauce on top of the pasta and then mix thoroughly. Top each serving with a healthy amount of fresh parsley and parmesan cheese!


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