Almond Recovery Smoothie

July 5th, 2011 § 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

Directions

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.

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.

Blueberry Banana Oatmeal Cookies (allergen dog treats)

May 7th, 2011 § 0 comments § permalink

Makes 2 dozen cookies

Ingredients

2 cups whole wheat flour
23 cup wheat germ
2 tablespoons flax seeds
1 medium banana, mashed
½ cup fresh blueberries, mashed
1 cup milk, skim (almond milk can be substituted)
3 tablespoons honey
1 cup rolled oats

Directions

Preheat oven to 350°F.

In a medium mixing bowl, combine flour, wheat germ and flax seeds and mix well. In another large mixing bowl combine, mashed banana, mashed blueberries, milk and honey and mix until smooth. The mixture will be semi lumpy but try and get it as smooth as possible. Slowly add the flour mixture to the batter stirring until all mixed in. Add the rolled oats and stir until a thick cookie dough is formed. Drop by spoonfuls onto a greased cookie sheet, gently smashing down the dough balls to a flat circular cookie shape. Place in a pre-heated oven for 15 minutes or until golden brown. Allow to sit for about 12-14 hours to harden. Keep in an airtight container in the refrigerator for up to three weeks.

Peanut Butter Bacon Biscuits with Carob Icing (everyday dog treats)

May 7th, 2011 § 0 comments § permalink

Makes about 12-18 3 inch biscuits

Ingredients

2 cups whole wheat flour
¼ cup buckwheat flour
1 tablespoon powdered milk
2 tablespoons flax seeds
¼ cup wheat bran
2 teaspoons baking powder
1 teaspoon salt
½ cup peanut butter (heated up to soften)
¼ cup bacon, crumbled
2 tablespoons bacon grease
1 egg, beaten
¾ cup water
8 ounces carob

Directions

Preheat oven to 350°F. In a large bowl sift together the dry ingredients, flours, flax, wheat bran, baking powder and salt. In another mixing bowl whisk together the wet ingredients; peanut butter, bacon, egg, and water. Slowly incorporate the dry goods into the wet a little at a time, stirring as you go. Form the dough into a ball and knead lightly. Roll out dough on lightly floured surface and cut with a dog biscuit cookie cutter. Place the biscuits on a baking sheet lines with parchment paper and bake for 15 minutes or until golden brown. Cool and let stand to harden overnight. Dip the cooking in melted carob on one side of the biscuit and let the carob harden. Store in an airtight container in the refrigerator for up to three weeks.

Chocolate Cardamom Banana Bites

May 4th, 2011 § 0 comments § permalink

086

Makes 12-15 bites

INGREDIENTS

2 bananas, firm but ripe, cut into 12-15 pieces
9 ounces dark semisweet chocolate
1 teaspoon cardamom
1⁄3 cup shredded coconut
½ cup nut of choice, chopped fine
2 teaspoons flax seeds
1 tablespoon pumpkin seeds
1⁄3 cup dried dates and cherries, chopped fine

DIRECTIONS

Freeze the banana pieces. In a large bowl, mix all the nuts, seeds, coconut and chopped fruit. In a double boiler, melt the chocolate. Spoon the melted chocolate over the banana bites, making sure to coat well and rid any excess chocolate. Roll the bites in the coconut mixture. Freeze and serve!

Ger-Nis Muesli with Honey, Banana Chips, Pepitas & Coconut

April 19th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

2 cups old fashioned oats
½ cup bran flakes
½ cup corn flakes
½ cup flax seeds
1 cup pepitas
½ cup unsweetened coconut
½ teaspoon salt
½ cup honey
1 cup honey banana chips

Directions

Preheat oven to 275°F. In a large mixing bowl, combine oats, bran and corn flakes, flax seeds, pepitas, coconut and salt. Spread evenly on a parchment lined baking sheet. In a small saucepan warm the honey until the consistency is loose and pourable. Drizzle over the muesli mix and bake for 30 minutes, stirring occasionally. After the muesli has cooled, add the banana chips. Store in an airtight container.

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.

Chocolate Nutty Pretzels

February 2nd, 2011 § 0 comments § permalink

Makes 12-15 medium pretzels

INGREDIENTS

1 New York style pretzel dough recipe
Coarse sugar
12 ounces bittersweet dark chocolate
1 teaspoon vanilla
1 cup nuts and/or seeds (hazelnuts, pecans, walnuts, pumpkin seeds, flax seeds or any combination of)
Maldon Salt

DIRECTIONS

Follow the recipe for the pretzels with one exception, before baking sprinkle with coarse sugar instead of pretzel salt. In a double boiler (sauce pan with water simmering with a metal bowl atop) place chocolate and vanilla and melt until chocolate is creamy. Place the nuts in a medium bowl. Get a few baking sheets and line them with parchment paper. Dip half the pretzel in the chocolate, using a spoon to help coat if you need to. After the entire side (just one half) is covered let drain a bit over the chocolate so that all excess chocolate is dripped off. Dip the chocolate side in the nuts and again use another spoon to help coat with the desired level of nuts. Place on the lined baking sheet, fill in the blank spots with more nuts by hand as needed. Sprinkle with maldon salt. Do not refrigerate, the pretzels taste better when softer, so let chocolate set up slowly and keep in a cool not hot place.

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.

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