by Heather | Nov 26, 2018 | fruit, gluten free, grains, protein, recipe, vegan
Vegan Blueberry Energy Bars
Ingredients:
3/4 C rolled oats
2 scoops vanilla Metagenics Perfect Protein powder, pea & rice
1/4 C shredded coconut
1/3 C roasted almonds roughly chopped
1 Tbsp chia seeds
1/4 teaspoon salt
1/2 C almond butter
1/3C honey or agave syrup
1 1/2 teaspoon vanilla
1/2 C dried blueberries
Directions:
Line a 9×9 square baking pan with wax or parchment paper .
In a large bowl combine the oats, protein powder, coconut, almonds, chia seeds and salt . Mix together .
Heat the nut butter and syrup on stovetop until the mixture is hot and pourable . Add the vanilla and mix again .
Add the syrup mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries. Press the mixture into the prepared pan and then press the mixture into the pan until it is tightly packed. Cover and place in the fridge for 1-2 hours . Cut into 9 bars and return to the freezer until firm.
by Heather | Jul 9, 2018 | cooking, fruit, gluten free, grains, greens, recipe, salad, vegan, vegetarian
Grilled Peach, Blueberry and Arugula Pasta Salad
INGREDIENTS:
FOR THE DRESSING:
1/4 C olive oil
1/4 C lemon juice
4 tsp. dijon mustard
2 garlic cloves, minced
** another option for the dressing would be to eliminate the lemon juice, mustard and garlic. Instead add 2 Tbsp. white vinegar and 2 teaspoons honey to the olive oil.
FOR THE SALAD:
4 ripe peaches, cut in half, pits removed
5 oz fresh arugula
1 pint fresh blueberries
12 oz. organic brown rice pasta
DIRECTIONS:
Cook pasta according to package instructionw. Next, make the dressing. In a small bowl or jar, whisk together dressing ingredients. Preheat the grill to high heat. Place peaches, cut side down, on the hot grill. Grill for about eight minutes, or until the peaches are soft and have grill marks. Remove peaches from the grill, cool to room temperature, and slice.
Place salad ingredients (inclucing cooked pasta) in a large salad bowl. Drizzle with salad dressing. Gently toss and serve immediately.
by Heather | Jun 29, 2017 | gluten free, recipe, vegan
Blueberry Coconut Popsicles
Ingredients:
• 1½ cups coconut milk
• 2 tbsp maple syrup or agave nectar
• 1 tsp vanilla extract
• 1 cup blueberries (fresh or frozen)
Directions:
Mix the coconut milk, maple syrup and vanilla in a blender until smooth.
Add the blueberries and pulse until they’ve’ been “smashed” but not completely blended.
Pour the mixture into popsicle molds and freeze for at least 5 hours or overnight.
(Credit: http://wallflowerkitchen.com/coconut-blueberry-smash-pops/)
by Heather | Apr 4, 2017 | cooking, gluten free, grains, protein, recipe
Oatmeal Blueberry Yogurt Pancakes
Ingredients:
- 1/2 cup gluten free rolled oats
- 1/2 teaspoon baking powder
- 1 container (5.3 oz) vanilla bean yogurt
- 1/2 medium ripe banana
- 1 egg
- 1/2 teaspoon vanilla
- 1/3 cup fresh or frozen blueberries, plus more for serving
Directions:
Place all ingredients except fresh blueberries into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if batter is way too thick.
Set batter aside to thicken up for a few minutes. If batter is too thin, add a tablespoon or two more of oats and blend again.
Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top.
Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 4 pancakes.
(Credit: www.ambitiouskitchen.com/2014/12/oatmeal-blueberry-yogurt-pancakes-gluten-free-high-protein/)