No Bake Almond Butter Bars

No Bake Almond Butter Bars

Ingredients:

  • 7 large pitted medjool dates, soaked
  • 5 tbsp hot water
  • ½ cup raw almond butter
  • 3 tbsp Grade B maple syrup
  • 1 tsp vanilla extract
  • 2 cups old-fashioned oats (gluten-free if necessary)
  • ¼ cup chia seeds
  • 2 tbsp ground flaxseed
  • ¼ cup raisins
  • ½ tsp cinnamon

Instructions:

  1. Place pitted dates in a bowl and cover with boiling water. Allow to soak for at least 10 minutes.
  2. Put soaked dates and 5 tbsp of water in a blender and blend until you get a thick mixture.
  3. Combine dates, almond butter, maple syrup, vanilla, and cinnamon in a small saucepan and cook on medium heat until well mixed and heated through.
  4. In a large bowl, combine oats, chia seeds, flaxseed, and raisins.
  5. Add in wet mixture to large bowl and combine.
  6. Line a baking dish (7×11 glass dish is best) with parchment paper.
  7. Spoon mixture into baking dish and press firmly so it spreads evenly throughout the pan. Place another piece of parchment paper on top and press down firmly.
  8. Remove top piece of paper and freeze bars for at least 2 hours.
  9. Cut into 12 bars and store in freezer.
Recipe by Kerry Tepedino. Image from joyfulhealthyeats.com.
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Butternut Squash Turkey Chili

Butternut Squash Turkey Chili

Ingredients:

  • 1½ lb ground turkey
  • 3 cups butternut squash, cubed
  • 2 tbsp chili powder
  • ½ tbsp paprika
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 yellow onion, sliced
  • 1 tbsp coconut oil
  • 2 cups water (may need to add more later)
  • 2 cups vegetable broth
  • 1 can of black beans, drained and rinsed
  • 1 tbsp brown sugar

Instructions:

  1. In a large part, heat oil on medium high heat to melt it. Add in onion, turkey, chili powder, and paprika. Add water as needed so that turkey remains moist.
  2. Once turkey is browned and crumbled and onions are soft, remove them from the pan.
  3. In the same pot, add butternut squash, garlic, and cayenne pepper.
  4. Once butternut squash is browned slightly, add in water and vegetable broth. Bring to low boil and simmer for 10 minutes or until butternut squash is soft.
  5. Add the browned turkey back into pot, as well as the black beans and brown sugar. Stir until well combined.
  6. Optional step: Before adding the turkey back in, you can puree the cooked butternut squash in a blender with the broth and water.
  7. Serve. Enjoy!
Recipe by Kerry Tepedino. Image from chewoutloud.com.
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Quick ‘n’ Simple Yogurt Parfait

Quick ‘n’ Simple Yogurt Parfait

Ingredients:

  • 1 cup plain Greek yogurt or coconut yogurt if vegan
  • ¼ cup pure pumpkin puree
  • ½ cup fresh or frozen berries
  • 1 tbsp pecans
  • 1 tbsp chia seeds
  • 1 tbsp Grade B maple syrup
  • ¼ tsp cinnamon

Instructions:

  1. In a bowl, combine yogurt, pumpkin, and cinnamon until well mixed.
  2. Top with berries, pecans, and chia seeds.
  3. Drizzle parfait with maple syrup.
  4. Serve. Enjoy!
Recipe by Kerry Tepedino. Image from littlebroken.com.
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Edamame Mixed Salad

Edamame Mixed Salad

Ingredients:

For the salad

  • 16 oz edamame
  • 5 cups baby kale
  • 3 carrots, chopped
  • 2 zucchini, chopped
  • 1 green onion
  • 3⁄4 cup cashews
  • 1⁄4 cup craisins
  • Paprika

For the dressing

  • 1⁄4 cup extra virgin olive oil
  • 2 cloves garlic
  • 3 tbsp coconut aminos
  • 2 tbsp water
  • 2 tbsp apple cider vinegar
  • 2 tbsp raw honey
  • 2 tbsp lemon juice

Instructions:

  1. In a mixing bowl, stir all dressing ingredients together.
  2. Cook edamame in boiling water for 3-5 minutes.
  3. Toss all salad ingredients together, and top with dressing.
  4. Serve. Enjoy!
Recipe by Kerry Tepedino. Image from tastespace.wordpress.com.
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Brown Rice Pasta with Acorn Squash

Brown Rice Pasta with Acorn Squash

Ingredients:

  • 1 acorn squash, halved and seeded
  • 3 quarts water
  • 1⁄2 cup brown rice
  • 2 tsp coconut oil
  • 1 shallot
  • 2 tbsp chopped pecans
  • 2 tbsp dried cranberries
  • Ground pepper
  • 1⁄4 cup white wine
  • 1 cup spinach

Instructions:

  1. Pre-heat oven to 325 degrees.
  2. Line flesh sides of acorn squash with coconut oil, and place halves face down in a baking pan.
  3. Roast squash for 30 minutes. Remove and let cool in pan.
  4. Cut squash into 3⁄4 inch cubes.
  5. Cook brown rice according to directions.
  6. Toast shallot and pecans in a small dish for 10 minutes.
  7. Once the rice is done, add the shallot, white wine, pepper, spinach, cranberries, and pecans; toss well.
  8. Increase heat to medium high, add 1⁄2 cup of water, and cook for 3 minutes.
  9. Add in squash and cook for one minute. Serve.
Recipe by Kerry Tepedino. Image from wholeandheavenlyoven.com.
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