Category Archives: Recipes

Energy Nibbles, take 1

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Experiment #1

INGREDIENTS:
1/2 cup honey (start with 1/4 cup next time)
1/2 cup steel cut oats
1/2 cup sesame seeds (raw or roasted)
1/2 cup macadamia nuts, chopped (Trader Joe’s)
1/4 cup flax seeds
1/2 cups shredded coconut (unsweetened)
1 cup chopped fruit (apricots and cherries)
1/8 cup brewer’s yeast (flakes or powder)
1 cup rolled oats (roughly powdered)

Mix dry ingredients in large mixing bowl. Add warmed honey (30 seconds in the microwave). Roughly powder the rolled oats in a spice grinder or food processor. Could probably substitute flax flour or some other flour for it; it’s meant to dry out the honey a bit.

Line 8″ x 8″ pan with wax paper and press mixture into it. Cover with wax paper and press as flat and hard as you reasonably can. Refrigerate 3 hours or so and cut into cubes or bars. If still sticky, dust with oat flour or powdered coconut.

Original recipe called for peanut butter in addition to the honey. Worth a try.

Garlic Fried Rice

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More Photos on Flickr

Cook:
2 cups jasmine/basmati rice (from TJs) in 2.5 cups water
– bring to a boil, then simmer for 20 mins
– or cook in a little rice cooker like we have now, that turns itself off when done (still about 20 mins)

Cook:
1 cup quinoa in 2 cups water
– This is very similar to cooking rice on the stove, but faster
– should take about 15 minutes

Brown/Sauté:
6 squares frozen garlic (from TJs)
4 Tbl butter
– start with just the garlic and butter, saute until browned

Add rice
Add some safflower oil
Add some soy sauce
– Stir and brown until done (about 20 mins)

Remove from heat

Add 1 cup cooked quinoa (fold in, careful not to mush the rice)

Add some Bragg’s and enjoy!

Mike’s Bean Salad

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More Photos on Flickr

Ingredients

2 cans Black Beans
5 – 7 roma tomatoes
0.5 cups red quinoa (cooked)
1 small package of frozen corn (steamed)
1 bunch of cilantro (chopped)
0.5 small white onion (red would work too)
1 can sliced water chestnuts (diced)
1 lime, juice and zest
3 – 5 TBL balsamic vinegar (to taste)

Directions

1. Mix ingredients in large bowl
2. rinsing the beans well first will keep the salad from looking grey.
3. Suggestion: Serve with/over crushed tortilla chips (chip crack)
4. Suggestion: Serve chilled

Seedy Cracker recipe

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Almond Flour Crackers
GLUTEN FREE, LOW CARB, SUGAR-FREE CRACKERS
*** I changed this recipe and it’s MUCH Better than the video. Use below recipe:

INGREDIENTS
2 1/2 cups Blanched Almond Flour
4 T. Coconut Flour
1/2 tsp. Baking Powder
3 T. Melted Butter
1 T. Canola Oil
2 Eggs Beaten Separately — 1 for Recipe, 1 to brush top of dough
Kosher or Sea Salt
Pepper (I prefer black pepper in a grinder)
Garlic Powder
Dried Minced Onions
Sesame Seeds
Poppy Seeds
Caraway Seeds

* two silicone baking mats (or waxed / parchment paper) and cookie sheet

1. Preheat oven to 350 degrees, a convection oven works best.

2. In a medium-sized bowl, combine almond flour, coconut flour, baking powder and ¼ tsp. salt.

3. In a small bowl, beat 1 egg and add melted butter and canola oil. Pour the egg mixture into the dry ingredients and mix until all ingredients are combined.

4. Roll out dough between two silicone baking mats, or waxed / parchment paper, to a rectangle the size of your baking sheet.

5. Remove top silicone baking mat (or waxed / parchment paper) and move dough and bottom silicone baking mat onto baking sheet. If you are using parchment paper, you can move that on the baking sheet but do not bake with waxed paper.

6. Beat second egg and brush on top of dough.

7. Sprinkle dough with remaining ingredients: Sea salt or kosher salt, fresh cracked pepper, garlic powder, dried minced onions, sesame seeds, poppy seeds and caraway seeds to taste,
***Slightly push each ingredient down into the dough so it sticks before moving on to the next topping.

8. Cut dough into bite-sized squares about 2 in. x 2 in. If using a silicone mat, use the back of a knife to cut the dough into squares.

9. Bake crackers 15 – 20 minutes, or until lightly browned. 15 minutes in convection oven is perfect.

10. Let crackers cool on the baking sheet for 30 minutes. Once completely cool, transfer to Ziploc bag or Tupperware container to keep fresh.