Breakfast - Super Seed Breakfast Cookies
Makes 16 cookies
1/2 cup agave or maple syrup
1/3 peanut butter or almond butter
1/2 teaspoon almond or vanilla extract
1 flax egg; 1 tablespoon flaxseed mixed with 3 tablespoons water
1/4 cup hemp seeds
3 tablespoons chia seeds
1 1/4 cup rolled oats
1/4 cup almond flour
1/2 cup raw sunflower seeds
1/4 cup pumpkin seeds
1/4 cup chopped walnuts
1/4 cup dried cranberries, blueberries, or cherries
1/3 cup dark chocolate chips
1 teaspoon cinnamon
- Preheat your oven to 350 degrees and line a baking sheet with a silt pat or parchment paper.
- In a small bowl combine your agave or maple with peanut or almond butter, extract and flax egg, mix well and set aside.
- In a large bowl combine the remaining ingredients, mix well and pour in the wet ingredients, mix until well combined.
- Form 16 cookies with a ice cream scoop or large spoon, and line on baking sheet. Slightly press down on the cookie before baking, they will not spread!
- Bake for 12- 14 minutes, rotating the pan halfway through the cooking process.
Lunch - Triple Bean Salad with Citrus Dressing
1 (15-ounce) can black, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1/2 red onion, finely chopped, soaked in water
2 celery stalks, finely chopped
1 cucumber, diced small
1 pint, about 2 cups grape tomatoes, halved
1 cup loosely packed, fresh, finely chopped flat-leaf parsley
1 tablespoon fresh mint, chopped
For Citrus Dressing
½ tablespoon honey
2 tablespoon lemon juice
2 tablespoon lime juice
1 tablespoon orange juice
1 tablespoons champagne orange vinegar
3 tablespoons extra virgin olive oil
1 teaspoon fresh minced shallot
Salt and pepper to taste
Salad Greens to serve on
*for a stronger citrus flavor, add in some zest!
- In a large bowl, toss salad ingredients together.
- In a jar, or food processor combine the citrus ingredients together and mix well.
- Toss dressing with bean salad and serve over salad greens.
Dinner - Coconut Lime Scented Quinoa
Makes 4-5 cups
2 teaspoons grapeseed oil
½ cup onion diced, about ½ onion
2 cloves of garlic, minced
2 teaspoons curry powder
2 ¼ cup quinoa, rinsed thoroughly
1 (13.66-oz.) can of coconut milk, shaken
1 ½ cups water or vegetable stock
2 lime leaf, bruised (optional)
1 small lime, zested and juiced
½ cup chopped cilantro
- Heat oil over medium high heat and saute curry powder in oil until fragrant.
- Add onions and garlic into curry and saute for 15 seconds. Add in quinoa and mix well.
- Pour in coconut milk, and water or vegetable stock, as well as lime leaves, and zest.
- Bring the quinoa mixture to a boil, cover with a lid and simmer for 15 minutes. Leave the lid on, remove from heat and allow to sit for at least 5 minutes.
- Fluff with a fork and stir in lime juice and cilantro. Serve.
Sweet Potato Salmon Cakes
1 (6 ounce) can wild salmon, drained
1 cup mashed sweet potato, about 1 large sweet potato boiled and mashed
1 large egg
3 green onions minced
2 clove garlic minced
1 ½ teaspoon turmeric
1 teaspoon cumin
⅓ cup oat flour, more as needed
Freshly ground salt and pepper
Corn meal to coat (optional)
Oil for pan
- Place salmon in a mixing bowl and flake gently with a fork.
- Add sweet potato, egg, green onions, garlic, turmeric, cumin, oat flour, salt, and pepper.
- Mix gently until combined, being careful not to overmix.
- Heat oil in a pan over medium-high heat. Add just enough oil to coat, if you are afraid to use too much, use an oil mister or coat a paper towel with oil and coat pan.
- Coat salmon cakes in cornmeal if desired before cooking, to create a crisp crust, or cook as is in the heated pan. Cook for about 3- 5 minutes per side, or until lightly browned and heated through.
*You can also bake cakes in a 375 degree oven for 20 minutes flipping half way through the cooking process