ingredients:
1 c oats
1 c quinoa, uncooked
1/2 c coconut flakes
1 c pecans, chopped
1 c cranberries, dried
1/4 tsp salt
1/2 c peanut butter, all-natural
3/4 c honey
1 tbsp canola oil
3 tbsp brown sugar
directions:
preheat oven to 350 degrees. spray a ceramic or glass 9x13 inch baking dish with cooking spray.
spread oats and quinoa onto a cookie sheet and toast in preheated oven for 8 minutes. watch to be sure and not over cook. place mixture in a large bowl and add coconut, nuts and dried cranberries.
in a medium sauce salt, combine salt, peanut better, honey, oil and brown sugar. bring to a boil over medium heat, then immediately remove from heat and pour over the oat mixture. stir together until dry ingredients are evenly coated.
pour into prepared baking dish, pressing mixture down into the pan. bake for 20 minutes.
cool for up to 2 hours, then cut and serve.
*original recipe found on super healthy kids.
**i have eliminated cranberries and used almonds in place of pecans. i've also added chocolate chips.
Monday, March 21, 2016
jicama salad
ingredients:
1 lb jicama
1 medium lime
2 medium oranges
1 medium red bell pepper, cored, seeded and thinly sliced
2 tbsp coarsely chopped cilantro
kosher salt
freshly ground pepper
peel jicama and cut into sticks about 2 inches long and 1/4 inches thick. place in a large bowl.
fineley grate the zest of the lime and add to the bowl of jicama. cut the lime in half and squeeze one lime half over the jicama. set the second half aside.
finely zest one of the oranges (you should have about 1 tbsp) and add to the bowl of jicama.
slice 1/4 inch off the top and bottom of the zested orange and set it flat on the work surface. using a paring knife follow the curve of the orange and slice off any remaining peel and white pith. working over the bowl of jicama, slice between the membranes to release the segments . repeat the segmenting with the second orange. (you do not need the zest of this orange.)
add the bell pepper and cilantro and stir to combine. season with freshly ground black pepper, and more lime juice as needed.
*original recipe from www.chowhound.com
1 lb jicama
1 medium lime
2 medium oranges
1 medium red bell pepper, cored, seeded and thinly sliced
2 tbsp coarsely chopped cilantro
kosher salt
freshly ground pepper
peel jicama and cut into sticks about 2 inches long and 1/4 inches thick. place in a large bowl.
fineley grate the zest of the lime and add to the bowl of jicama. cut the lime in half and squeeze one lime half over the jicama. set the second half aside.
finely zest one of the oranges (you should have about 1 tbsp) and add to the bowl of jicama.
slice 1/4 inch off the top and bottom of the zested orange and set it flat on the work surface. using a paring knife follow the curve of the orange and slice off any remaining peel and white pith. working over the bowl of jicama, slice between the membranes to release the segments . repeat the segmenting with the second orange. (you do not need the zest of this orange.)
add the bell pepper and cilantro and stir to combine. season with freshly ground black pepper, and more lime juice as needed.
*original recipe from www.chowhound.com
cilantro peanut pesto
ingredients:
1 c. roughly chopped cilantro
1/3 c peanut butter
1/4 c lime juice
3 tbsp soy sauce
3 tbsp olive oil
1 tbsp brown sugar
1 1/2 tbsp grated fresh ginger
1 tsp sesame oil
1/4 tsp crushed red pepper
2 cloves garlic
in food processor, add all the ingredients. blend until smooth.
*original recipe found on www.simplywhisked.com
1 c. roughly chopped cilantro
1/3 c peanut butter
1/4 c lime juice
3 tbsp soy sauce
3 tbsp olive oil
1 tbsp brown sugar
1 1/2 tbsp grated fresh ginger
1 tsp sesame oil
1/4 tsp crushed red pepper
2 cloves garlic
in food processor, add all the ingredients. blend until smooth.
*original recipe found on www.simplywhisked.com
Subscribe to:
Posts (Atom)