Sunday, March 20, 2011

Mega Protein Snacks

makes about 2 dozen

I adapted this recipe from another one I found here. They are simple to make and so convenient.  I store mine in the freezer and they are ready to go anytime! Despite how they look, I know what you were thinking... they taste great and are loaded with protein!

1 c. oat flour (whole oats blended in a food processor or blender)
2/3 c. protein powder (we use a hemp blend found at Trader Joe's or Whole Foods)
2/3 c. ground flaxseed (grind them in a coffee grinder or food processor. don't buy pre-ground, it looses        its nutritional benefits.)
1/3 c. cocoa powder
1/2 c. almond butter (or peanut butter, or a combo.  fyi: if you heat it just a little, it makes mixing much easier)
1/2 c. water
1 tsp. vanilla
1/4 c. honey
1/4 c. chocolate chips

Line a cookie sheet with wax or parchment paper.

Toss all ingredients into a large bowl, and mix your heart out.

Wet hands and scoop a large tablespoon heap into your hands.  Roll into a ball and place on cookie sheet. When all the batter is rolled up, place cookie sheet into the freezer and chill for at least 30 minutes.

When the snacks are frozen you can transfer them to a freezer bag for east access.

Saturday, March 19, 2011

Breakfast Scramble with Spinach and Chickpeas

serves 2-4

6 eggs (organic and free range...please)
1 clove garlic, finely chopped
1/2 cup chickpeas (garbanzo beans, you could also use black beans)
1 large handful of spinach
1/2- 1 tsp cumin
1/2 tsp corriander
*salsa verde to top it off (optional)

Heat your pan over medium heat and add in a tablespoon of oil.  Saute the garlic and add in whisked eggs.  Toss is beans and spinach and sprinkle is spices and seasoning.  Stir and cook until done.  Top with your favorite salsa!

Saturday, March 5, 2011

Zucchini Apple Bread

makes 2 loaves

This bread is sweet, slightly spicy, and the perfect texture!  I doubled the batch and made 4 loaves and all were devoured in as many days!  Feel free to get creative and add in whatever you have on hand.

1 1/2 cups grated zucchini
1 1/2 cups grated apples
2 cups sugar (I used sucanat)
3/4 cup oil (canola, coconut, etc)
3 eggs, lightly beaten
1 tsp vanilla
2 cups flour (spelt, whole wheat, all-purpose)
2 tsp cinnamon
1/2 tsp nutmeg (freshly grated is best)
1/4 tsp cloves
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup chocolate chips, carob chips, walnuts, dried cranberries, etc

Preheat the oven to 350 degree.  Grease 2, 8 inch loaf pans.  You can also make these into muffins, just shorten the baking time.

Beat together, sugar, oil, vanilla, eggs, zucchini and apples until well combined.  Sift together dry ingredients and add to zucchini mixture.  Stir just to combine, do not over mix, or you will get a really dense bread.  If you are adding in any chocolate chips or nuts, just fold them in carefully.

Pour into prepared pans and bake for about 50-60 minutes.  Around 50 minutes, keep a close eye on the loaf.  It is done when a toothpick inserted into the middle come out clean.  Let it cool in the pan for 15 minutes, then turn it out and transfer to a wire rack to finish cooling.