Fruit, Herb & Nut Parfaits

May 23rd, 2011 § 0 comments § permalink

Serves 4

Ingredients

1 tablespoon fresh lemon thyme leaves
1 tablespoon fresh basil leaves, chopped fine
1 tablespoon fresh mint leaves, chopped fine
¼ cup honey
1 teaspoon vanilla extract
Greek yogurt, plain or vanilla flavor
½ cup blackberries
½ cup strawberries, cut in half and hulled
¼ cup sliced almonds
2 tablespoons pumpkin seeds
1 tablespoon flax seeds

Directions

In a small saucepan combine the fresh herbs, honey and vanilla extract and simmer for about 5 minutes or until the honey is infused with the herbs flavor. Place the yogurt in a bowl or a glass and place some berries on top. Next sprinkle some almonds and pumpkin seeds and top with a few flax seeds. Drizzle the infused honey over the entire parfait while the honey is still warm, not hot.

Strawberry Quinoa Cookies

May 23rd, 2011 § 0 comments § permalink

Makes 2 dozen cookies

Ingredients

1 cup black quinoa
¼ cup rolled oats
1 cup all purpose flour
½ teaspoon baking powder
1/3 teaspoon baking soda
1 teaspoon salt
1 tablespoon flax seeds
¼ cup almonds, chopped fine
1/3 cup almond oil
½ cup sugar
¼ cup brown sugar
2 teaspoons vanilla extract
¼ cup almond milk
1 egg, beaten
1 cup fresh strawberries, chopped fine

Directions

Preheat oven to 375° F. In a blender blend the quinoa and the oats until a gritty powder is formed. In a mixing bowl combine, ground quinoa, oats, flour, baking powder, soda, salt, flax seeds and almonds, mix well and set aside. In another mixing bowl whisk together the almond oil, sugars, vanilla, almond milk and egg until well mixed. Slowly add the dry mix to the wet mixing well as you combine mixtures. A thick oatmeal cookie type batter should form. Drop by spoonfuls onto a greased cookie sheet and bake for 10 – 12 minutes or until golden brown. Let rest to harden and solidify for about 3-4 minutes before eating.

Strawberry Almond Granola

April 19th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

3 tablespoons unsalted butter or olive oil
½ cup maple syrup
2 ½ cups old fashioned oats
â…“ cup whole wheat flour
½ cup light brown sugar
½ cup sliced raw almonds
¼ cup flax seed meal
½ tablespoon cinnamon
½ teaspoon salt
1 cup sweet vanilla dried strawberries

Directions

Preheat oven to 325ËšF.

In a small saucepan, over medium heat, add butter and maple syrup. Heat until warm and butter has melted.

In a large mixing bowl, combine oats, whole wheat flour, brown sugar, almonds, flax seed meal, cinnamon, and salt. Add butter and maple syrup mixture and combine thoroughly. Mixture should be a wet consistency. Place on a rimmed baking sheet and place in oven for a total of 40 minutes, making sure to check every 10 minutes, stirring, so granola is toasted evenly. Once granola is golden brown, remove from oven and mix in dried strawberries. Store in an airtight container for up to 2 weeks.

Blueberry Lemon Flax Muffins with Lemon-Flax Streusel Topping

March 31st, 2011 § 0 comments § permalink

Makes 12 muffins

Ingredients

Non-stick cooking spray
2 cups whole wheat pastry flour
2 tablespoons cornstarch
2 tablespoons baking powder
½ teaspoon salt
½ cup almond milk
â…“ cup almond oil
½ cup coconut milk
1 tablespoon lemon zest
1 tablespoon lemon juice
â…“ cup unrefined cane sugar
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
½ cup flax seeds

For the lemon-flax streusel topping

2 tablespoons whole wheat pastry flour
2 tablespoons brown sugar
½ tablespoon flax seeds
½ tablespoon lemon zest
1 tablespoon margarine

Directions

Preheat oven to 400ËšF. Prepare a 12 cup muffin tin by spraying with non-stick cooking spray.

In a medium mixing bowl sift together the flour, cornstarch, baking powder, and salt, and set aside. In another medium bowl, whisk together the almond milk, almond oil, coconut milk, lemon zest, lemon juice, sugar and vanilla extract until frothy. Slowly add the dry mixture to the wet, and stir until combined. Gently fold in the blueberries and the flax seeds until just distributed, careful to not over mix.

To make lemon- flax streusel topping combine all ingredients in a small bowl using a fork or better yet your fingers, and set aside.

Pour the batter into the prepared muffin tins. Divide the topping mixture over the 12 muffins and pat in slightly with fingertips. Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean. Serve.

Honey Crème Fig Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars

INGREDIENTS

2 cups rolled oats
½ cup chopped dried figs
¼ cup chopped almonds
¼ cup flax seeds
¾ cup whey or soy protein powder
½ cup heavy cream
½ cup whole wheat flour
¼ cup almond oil
¼ cup wheat bran
¼ cup brown rice syrup
1 teaspoon baking soda
½ cup honey
1 teaspoon salt
2 teaspoons vanilla extract

PREPARATION

Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat, add liquids and warm through, 1 to 2 minutes. Add to dry ingredients and stir well. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight.
For on-the-go travel, wrap in wax paper.

Blueberry Nut Crispy Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars

INGREDIENTS

1½ cup rolled oats
½ cup brown sugar
½ cup chopped almonds
½ teaspoon nutmeg
1 cup crispy brown rice cereal
½ teaspoon cinnamon
¼ cup flax seeds
1 cup brown rice syrup
1 cup dried blueberries
½ cup almond butter
½ cup whey or soy protein powder
1 teaspoon vanilla extract
½ cup toasted wheat germ

PREPARATION

Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat, add liquids and warm through, 1 to 2 minutes. Add to dry ingredients and stir well. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight.
For on-the-go travel, wrap in wax paper.

Almond Recovery Smoothie

October 8th, 2010 § 0 comments § permalink

Makes 4 cups

INGREDIENTS

½ cup raw pre-soaked almonds
2 tablespoons whey or soy protein powder
½ cup mixed blackberries, blueberries, raspberries
1 tablespoon flax seeds or oats (optional)
1 banana, chopped
1 tablespoon honey
1 cup 1% milk, soymilk or almond milk
1 teaspoon vanilla extract
1 cup low fat plain or vanilla yogurt
1 teaspoon sea salt
2 tablespoons wheat germ
1 cup ice

PREPARATION

Combine all items in a blender except ice, blend well for 1 to 2 minutes. Add ice and blend on high until ice is crushed, then turn blender to “liquefy” speed and allow to mix for about 45 seconds more or until smooth and creamy. Serve immediately.

Almond Recovery Smoothie

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