Granola Trail Mix Bars
INGREDIENTS
2 cups nuts (almonds, cashews, pecans, walnuts, etc)
1/2 cup dried coconut
1/4 cup dried cranberries
1/4 cup pepitas
1 tablespoon chia seeds
1/4 teaspoon sea salt
1/4 cup maple syrup
1 teaspoon vanilla extract
INSTRUCTIONS
Preheat your oven to 325 degrees fahrenheit and line an 8x8-inch baking pan with parchment paper.
Add all of the nuts, seeds, dried fruit and salt to a mixing bowl and give it a stir.
In a separate small bowl, stir together the vanilla extract and maple syrup. Pour this on top of the nuts and stir everything together, until it's well coated.
Pour the mixture into the baking pan and use the back of a large spoon or spatula to flatten it into one layer.
Bake for 30-35 minutes, then cool for one hour in the pan.
Once the granola bars are fully cooled, slice them into bars. I slice then entire portion in half, then divide each half into six bars, for 12 total granola bars.
Chocolate Chia Seed Pudding
INGREDIENTS
2 cup dairy-free milk
1/2 cup chia seeds
1/4 cup cacao powder or cocoa powder
1/4 cup maple syrup
2 tsp vanilla extract
GARNISH
coconut whipped cream
chocolate shavings
chopped nuts
strawberries (or other fruit)
INSTRUCTIONS
Add all of the ingredients to a high-powered blender.
Blend on high for a minute, or until the pudding is creamy.
Transfer the pudding to a bowl, cover and chill at least 4 hours.
Serve the chocolate chia mousse with a dollop of coconut whipped cream, chocolate shavings, and chopped nuts.
Best Green Smoothie
INGREDIENTS
1 1/2 cup nut milk or dairy milk
2 cups spinach
1 frozen banana
1 apple
1/4 avocado
protein option: 1/2 cup Greek yogurt, 1 scoop VEGA simple protein powder, OR 1 Tbsp hemp hearts
INSTRUCTIONS
Add all of the ingredients to a blender and blend for 30 seconds on high, or until creamy.
Homemade Hummus
INGREDIENTS
30 oz canned chickpeas (garbanzo beans) drained with liquid reserved (I use two 15oz cans)
1/3 cup chickpea liquid or more, as needed
1/2 cup tahini
1/4 cup olive oil
2 lemons juiced
2 garlic cloves
1 tsp cumin
1/2 tsp salt
INSTRUCTIONS
Add all the ingredients to your Vitamix or high-powered blender and secure the lid. Remove the lid cap and insert the tamper.
Turn the blender on high for 30 seconds (or more for a creamier texture) and use the tamper to push the hummus into the blades. Add more chickpea liquid (aquafaba), if desired, for a softer hummus.
Poached Chicken and Winter Vegetable Soup
INGREDIENTS
2 tbsp olive oil
4 cloves garlic finely chopped
1 leek halved lengthwise and sliced
4 carrots peeled and sliced
3 parsnips peeled and sliced
3 stalks celery sliced
1/2 onion diced
32 oz low sodium chicken broth
1 cup water
2 sprigs fresh thyme
2 sprigs fresh tarragon
1 bay leaf
2 chicken breasts boneless skinless
salt and pepper to taste
flat leaf parsley for garnish
INSTRUCTIONS
Heat the oil in a large pot on medium heat. Add the garlic and leeks and sauté for one minute. Add the sliced carrots, parsnips, celery and onion to the pot and cook for 3-4 minutes, stirring frequently.
Pour the broth and water into the pot and add the herbs and chicken. Season with salt and pepper.
Bring the liquid to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes or until the chicken is fully cooked.
With tongs, remove the chicken to a cutting board and gently shred with two forks. Place the shredded chicken back into the pot and simmer for an additional minute or two.
Remove the sprigs of thyme, tarragon and the bay leaf and discard.
Serve immediately with several leaves of parsley and any additional salt and pepper.
