- 1/2 c. quinoa
- 1/2 c. chia seeds
- 1/4 c. flax seeds
- 1/4 c. shredded coconut
- 1 c. rolled oats / old fashioned oatmeal*
- 1/2 c. almonds, chopped
- 1/2 c. dried blueberries
- 2/3 c. peanut butter (I buy http://www.crazyrichards.com/ cause it only has 1 ingredient… peanut butter)
- 2/3 c. maple syrup
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. cardamom
- 1 tsp. vanilla extract
1) Preheat oven to 350 F / 177 C. Line the interior of a 9 x 9 x 2-inch (23 x 23 x 5 cm) baking pan with plastic wrap.
2) On a separate sheet tray, combine the quinoa, chia, flax, coconut, oatmeal and almonds and bake for 5-10 minutes until lightly browned.
3) Meanwhile, in a large pot, mix the peanut butter and maple syrup together and bring to a boil. Remove from heat and stir in the salt, cinnamon, cardamom, and vanilla extract.
4) Add the toasted ingredients and dried blueberries, and stir until evenly coated.
5) Pour the mixture into the prepared baking pan and pack it down to ensure it fills into each corner and creates an even, flat surface on top. Allow to cool and refrigerate for at least 1 hour to set.
6) Once set, gently remove the hardened mixture from the pan by lifting by the plastic wrap, and cut into twelve 1.5 x 4.5-inch (3.8 x 11.4 cm) bars.
- 1 14.5-ounce can white beans, drained but not rinsed
- 2 Tbsp chopped red onion
- A squeeze of lemon juice
- 2 teaspoons wine vinegar (red or white)
- 1 Tbsp extra virgin olive oil
- 1/2 teaspoon dry herbs de provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender
- Salt and freshly ground pepper to taste
1 After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.
2 Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better.
Lasts a couple of days in the refrigerator.
Read more: http://www.simplyrecipes.com/recipes/quick_and_easy_white_bean_salad/#ixzz4IS1g9Poq
These look and sound amazing! The recipe calls for zucchini but could really be done with any squash; butternut, spaghetti, yellow, etc. Specially with Fall (YAY) right around the corner just adding a couple different spices and you’d have a great Autumn meal.
- 1 pound ground turkey
- 4 medium zucchinis
- 1 tablespoon extra virgin olive oil
- 13.5 ounce can petite diced tomatoes, drained
- ½ cup sweet onion, chopped
- 2 garlic cloves, minced
- Pinch fine sea salt
- Pinch of chili powder (optional)
- ½ cup feta cheese (or cheese of
- In a large skillet, heat extra virgin olive oil over medium-high heat.
- Add onion, garlic and petite tomatoes, stirring frequently until soft and dry.
- Crumble ground turkey, adding it to the pan. Continue to crumble while cooking. Mixture will be dry, but if it starts to stick, add a little more extra virgin olive oil.
- While cooking, split zucchini in half lengthwise. Spoon out center with a spoon or melon baller, you can reserve for salads, dressing or a smoothie or discard.
- Spoon turkey mixture into zucchini boats.
- Heat grill to medium-high heat and oil grates. Carefully set zucchini onto grates use a fish spatula (or other long spatula. Grill for 4-5 minutes, or until zucchini is tender.
- Sprinkle with cheese and close lid with heat off for 1-2 minutes to allow cheese to melt.
- Remove and serve!
Super simple and super quick- these would be great over a salad or even bunless as weekly food prep.
Ingredients (Makes 4 burger):
- 1 lb ground turkey
- 1 egg, slightly beaten
- 5 oz frozen spinach (about half of a bag), defrosted
- 3/4 cup feta cheese
- 1 tsp salt + pinch of pepper
Mix together all ingredients with your hands and form four medium sized patties. Cook patties in a greased skillet for about 6 minutes per side, or until meat is completely cooked. Serve on toasted buns with extra feta, hot sauce, sliced onion, lettuce and ketchup and mustard.