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JAM DOT COOKIES

February 22, 2019

JAM DOT COOKIES

Ingredients

1 cup Almond flour
½ cup Oats
¼ cup coconut flour
5 tbsp coconut oil, melted
¼ cup Coconut sugar
2 tbsp Maple syrup
1 tsp Baking powder
1 tsp Vanilla extract
Raspberry jam

Directions

Preheat oven to 350 and prepare baking sheet with parchment paper

Put all ingredients in a large bowl, mix well.
If dough seems dry, add a little more oil as needed for dough to stick together

Form dough into thick patties and using your thumb gently press an indent in the center

Bake 15 minutes, remove from oven and add 1 tsp of jam in the middle. Bake for another 4 minutes

Let cool completely to allow cookie to crisp up. I think these cookies are best left out to maintain crispness

LOADED LENTIL KALE SOUP

February 4, 2019

LOADED LENTIL KALE SOUP

Ingredients

1 tbsp extra-virgin olive oil
½ white onion, finely chopped
3 carrots, finely chopped
3 ribs celery, finely chopped
3 cloves garlic, minced
6 sprigs fresh thyme
1 cup French green lentils, rinsed
cup flat leaf parsley, finely chopped
½ tsp salt, plus more as needed
½ tsp ground black pepper, plus more as needed
3 cups vegetable broth
1 (15-ounce) can cannellini beans, rinsed and drained
1 bunch of curly kale, washed, tough stems removed and leaves shredded
Splash of balsamic vinegar, plus more as needed
Optional: grated Parmesan and freshly cracked pepper

Directions

Preparation

1. In a large pot over medium heat, heat the oil. Add onion, carrots, celery and garlic and cook, stirring occasionally until the vegetables are soft, about 10 minutes

2. Stir in thyme, parsley, salt and pepper. Then add the lentils and vegetable broth; bring to a boil. Stirring several times

3. Once boiled, reduce heat to low and cover pot and simmer until lentils are cooked, 25-30 minutes

4. Add the beans, kale and vinegar. Simmer until the kale is tender, about 8 minutes

5. Remove the thyme and season with salt, pepper and vinegar to taste

OPTIONAL: add grated Parmesan cheese, few twists of freshly cracked pepper and toasted crusty bread on the side to dunk into soup

NOTES

Refrigerate in airtight container for 3 days or freeze for up to 2 months

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