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MATCHA ENERGY BITES

February 4, 2019

MATCHA ENERGY BITES

Ingredients

2 cups oats
2 cups shredded unsweetened coconut
½ cup peanut butter
½ cup honey
¼ cup chia seeds
1 tbsp flaxseed, ground
1 tsp Matcha powder
¼ tsp salt
½ tsp vanilla
½ cup dark chocolate chips

Directions

PREPARATION

In a food processor, pulse oats and coconut to course grounds

Add peanut butter, honey , chia seeds, flaxseed, matcha, salt, vanilla, and chocolate chips into food processor with oat mixture. Pulse until chocolate chips are tiny & dispersed and mixture is well mixed

Roll mixture into small balls and place on cookie sheet. Once balls are rolled, place cookie sheet in freezer and freeze until solid. Store in zip lock baggie or airtight container in freezer or refrigerator

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OMLETTE WAFFLE

February 4, 2019

OMLETTE WAFFLE

Ingredients

6 eggs
1 tbsp half and half
¼ cup shredded cheese (provolone or cheddar)
1 ½ cups frozen hash brown
1 tbsp chives, chopped, extra for topping
½ tbsp olive oil
¼ cup medium onion, diced
¼ cup bell pepper, diced
½ tsp garlic powder
salt and pepper, to taste
cooking spray
OPTIONAL: sour cream, avocado, chives

Directions

PREPARATION

In a small skillet add ½ tbsp olive oil. Add diced onion, bell pepper, and garlic powder. cook 5-8 minutes. Season with salt and pepper. Set aside

Whisk 6 eggs. To eggs add half and half, chives, cheese and onion/pepper mix

Slightly thaw frozen hash browns 1-2 minute in microwave, stirring halfway. Add hash browns to egg mixture, mix well, add salt and pepper as needed

Heat up waffle iron on low. Once heated coat with cooking spray

Using 1/3 cup measuring cup, pour egg mixture into each waffle square. Cook 3-4 minutes or longer if you want a crispier waffle

Serve hot. Top with avocado, sour cream and chives

VARIATIONS:
1. Goat cheese, sun dried tomatoes and basil
2. Cheddar, cooked broccoli , and diced Field Roast sausage
3. Add in cooked spinach, mushrooms, asparagus or any veggies you have on hand!
4. Toppings: salsa, avocado, pesto, sour cream….possibilities are endless!

DAIRY-FREE
Recipe works great without milk and using a dairy-free alternative. Same goes for the cheese, feel free to swap in vegan cheese instead

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CRUNCHY CINNAMON GRANOLA

February 3, 2019

CRUNCHY CINNAMON GRANOLA

Ingredients

Mix the following ingredients in a large bowl:
2 cups oats
½ cup raw buckwheat groats
½ cup walnuts, chopped
½ cup unsweetened coconut shreds
¼ cup pumpkin seeds
¼ cup dried cranberries
1 tbsp cinnamon
¼ tsp nutmeg
Put the following ingredients in the blender:
¼ cup dried dates
¼ cup maple syrup
1 tbsp coconut oil
2 tbsp peanut butter
2 tsp vanilla extract
2 tbsp warm water

Directions

PREPARATIONS

1. Mix the blender ingredients in the blender until mostly smooth (some of the dried dates may not fully blend and that’s okay)

2. Pour the liquid mixture over the oat mixture, mix well

3. On a parchment paper lined baking sheet, spread out granola in an even layer

4. Bake in a 300 degree oven for 25-30 minutes or until edges start to get golden

5. Allow granola to completely cool before breaking it into clusters

NOTES

STORAGE: Store the granola in an airtight container for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. If freezing, allow granola to sit out at room temperature for 5 to 10 minutes before serving.

GLUTEN-FREE: Make sure to use certified gluten-free oats, buckwheat groats are gluten-free.

NUT-FREE: use seeds like sunflower or pepitas instead of nuts. Also, swap in sunflower butter instead of peanut butter.

SERVING SUGGESTIONS:
1. On Top of a smoothie for a little crunch
2. Over yogurt
3. As cereal with milk or dairy-free milk
4. Grab it by the handfuls to enjoy as a snack or preworkout fuel

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