Saturday, April 30, 2016

Quinoa and Fennel Salad

Yield: 6 servings

1 cup quinoa
4 tbsp olive oil
2 fennel bulbs, trimmed and sliced thinly
1 tbsp sugar or honey
3 tbsp apple cider vinegar
1/2 tsp salt
1/2 cup edamame beans
1 green chile, seeded and finely chopped
1 1/2 tsp ground cumin
1/2 cup mint, chopped
1/2 cup dill, chopped
1/2 cup cilantro, chopped
2 tbsp dried cranberries
2 tbsp pumpkin seeds
2 limes, segmented plus juice

1. Cook quinoa as directed on package. Let cool.
2. Over medium-high heat, pour 2 tbsp of olive oil into a large saute pan.
3. Add fennel and sear for 2 minutes, stirring once, to get some colour.
4. Turn down heat to medium and cook for another 10 minutes until fennel is completely soft.
5. Add sugar/honey, vinegar, and salt and cook for another 2 minutes. Remove from heat.
6. Combine quinoa, fennel, edamame, chile, cumin, herbs, cranberries, pumpkin seeds, limes, and remaining 2 tbsp of olive oil.

Friday, April 29, 2016

Granola Bars

Yield: 9x9 square pan

1 2/3 cups quick rolled outs
1/3 cup oat flour (oats processed until finely ground in a food processor)
1/2 cup sugar
1/2 tsp salt
1/4 tsp cinnamon
2-3 cups dried fruits and nuts*
6 tbsp melted butter
1 tsp vanilla extract
2 tbsp honey
2 tbsp maple syrup
2 tbsp corn syrup
1 tbsp water
1/3 cup almond butter

*My mix: 3/4 cup unsweetened coconut, 1/4 cup flax seeds, 1/3 cup sunflower seeds, 1/3 cup pecans, 1/3 cup walnuts, 1/4 cup dried cranberries, 1/3 cup chocolate chips

*Suggestions: dried cranberries, dried cherries, dried apricots, dried apples, pecans, walnuts, coconut, sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, wheat germ, chocolate chips. If nut pieces are coarse, can pulse in food processor to break up a little if desired.

1. Preheat over to 350F.
2. Line a 9x9 square pan with parchment paper.
3. In a medium-sized bowl, stir together all the dry ingredients.
4. In a small bowl, whisk together the wet ingredients.
5. Add the wet ingredients to the dry, as well as the almond butter, until the mixture is evenly crumbly.
6. Spread into the prepared pan and press in firmly.
7. Bake for 30-40 minutes, until they are brown around the edges.
8. Cool the bars in the pan. Once cool, lift parchment to remove bars and place on a cutting board to cut into squares. If bars seem crumbly, chill pan in the fridge for 30 minutes before cutting.

Saturday, April 23, 2016

Apple Chai Energy Balls

Yield: 20 1-inch balls

1 1/2 cups rolled oats
1/2 cup almond butter
1/3 cup honey
1/2 cup dried apple, chopped
1/4 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground cardamom
1/8 tsp ground ginger

1. Mix all ingredients together in a large bowl. If mixture is too dry, add more honey or almond butter.
2. Using a tablespoon, scoop dough out and roll into balls.
3. Store in an air-tight container in the refrigerator or freezer.

Friday, April 22, 2016

Vanilla Chia Pudding

Yield: 1 cup

1/2 cup yogurt
1/2 cup almond milk
1/4 cup chia seeds
1 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp salt

1. Add all ingredients to a bowl and mix together.
2. Refrigerate for 2 hours.
3. Serve chilled with any toppings you like.

Chocolate Chia Pudding

Yield: 1 cup

1/2 cup coconut milk
1/2 cup almond milk
1/4 cup chia seeds
2 tbsp cocoa powder
1 tbsp maple syrup
1/4 tsp salt

1. Add all ingredients to a bowl and mix together.
2. Refrigerate for an hour.
3. Serve chilled with any toppings you like.