Maple Syrup Granola

Ingredients 4 cups whole old fashioned oats 1 – 1 ½ cup raw nuts (almonds, pecans, walnuts) ½ cup unsweetened coconut ½ tsp. cinnamon 1/3 cup olive oil or coconut oil ½ cup maple syrup or honey 1 tsp. vanilla extract Optional: dried fruit or seeds (pumpkin, sunflower, etc.) Equipment: mixing bowl, baking sheet, parchment paper. Directions Preheat oven to 300 degrees Fahrenheit. Combine oats, nuts, unsweetened coconut and cinnamon in large mixing bowl, mix thoroughly. Add oil, maple syrup/honey and vanilla extract. Stir until all oats coated, the oats should begin to look shiny. Line baking sheet with parchment paper, evenly spread granola mixture onto sheet and place in the oven. Bake for ap


Ingredients ¼ cup lemon juice ¼ cup tahini 2 tbsp. olive oil 1 clove garlic, minced ½ tsp. paprika ½ tsp. salt 1 15oz. can chickpeas 2-3 tbsp. water Directions In the bowl of a food processor or blender, combine lemon juice and tahini. Process for 1 minute. Scrape bottom and sides of the bowl and process for 30 more seconds. Again scrape the sides of the bowl and add in olive oil, garlic, paprika, & salt. Process for 30 seconds, scrape the sides & bottom, process for 30 more seconds. Open drain & rinse the chickpeas thoroughly with water. Add half the chickpeas to the food processor and process for 1 minute. Again, scrape the sides & bottom of the bowl and add the remaining chickpeas. Proces

Taco Bowl

Ingredients 1 cup dry brown rice 1-2 chicken breasts Taco seasoning 1 tbsp. olive oil 1 15oz. can black beans, drained & rinsed Optional: tomato, frozen/fresh corn, lettuce, jalapeno, salsa, guacamole, onion, cheese, ANY TACO TOPPING Directions To prepare brown rice - combine 1 cup dry rice with 2 cups of water in pot. Bring to a boil, once boiling - cover & reduce to simmer. Simmer until all water is absorbed. To prepare chicken - slice chicken breast into one inch pieces. Season with taco seasoning of choice. Heat oil in pan, add chicken & sauté until chicken fully cooked through. Remove from heat. To prepare taco bowl - evenly divide brown rice, chicken & black beans into four tupperware

Quinoa Salad

A delicious spin on a classic green salad - quinoa salad! Filling, nutritious & delicious. Whether you make a big bowl to go with dinner or divide it into portions for meal prep, you can't go wrong! Ingredients Salad 2 cups cooked quinoa (1 cup dry) 1 cucumber – chopped into bite size pieces 1 pint cherry tomatoes – chopped in half 1 cup spinach – chopped ½ red onion – chopped 1 avocado Optional – nuts or seeds of your choosing Dressing ¼ cup olive or avocado oil 2 tbsp. lemon juice 1 tbsp. balsamic vinegar 1 tsp. honey 1 garlic clove - minced or finely chopped 2-3 shakes (approx 1 tsp.) oregano Directions To prepare quinoa – Add one cup of dry quinoa to pot. Add two cups of water. Bring pot

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