Yield: 4-6 servings
2-3 large bell peppers
1 Tablespoon olive oil
3 cups quinoa, cooked (rice, barley or cauliflower rice also work)
2 cups fresh spinach or kale
½ cup sundried tomatoes, finely diced
1 can chick peas (drained and rinsed)
¼ cup kalamata olives, diced
½ cup feta cheese, crumbled
½ teaspoon dried oregano
1 lemon, juiced
Salt + pepper to taste
- Preheat oven to 350 degrees.
- Cut bell peppers in half and remove the stems and seeds. Place the halves in a 9×13 baking pan and set aside.
- In a large skillet heat olive oil over low heat. Add in the quinoa, spinach, sundried tomatoes, chickpeas and olives.
- Sauté on low for 5 minutes or until spinach is wilted.
- Turn off the heat and add in the feta, oregano, lemon juice, salt and pepper. Stir until fully incorporated.
- Scoop ½ cup (ish) of the filling into each pepper and top with a sprinkle of extra feta cheese.
- Poor 1 cup of water into the bottom of the pan and cover with aluminum foil.
- Bake for 35-45 minutes or until the peppers are soft.
Yield- 18-20 squares
3/4 cup honey
3/4 cup peanut butter (creamy or crunchy) – can also sub almond, cashew or sunflower seed butter
4 cups puffed rice cereal
1/3 cup dark chocolate chips, melted
- In a large pot heat the honey on medium heat, stirring constantly.
- Boil the honey for 2-3 minutes, then add the peanut butter and mix to combine.
- Turn off heat and add the puffed rice. Carefully mix to coat evenly.
- Pour into a 9×13 pan and press into an even layer.
- Drizzle the bars with the melted chocolate and cool for 10-15 minutes before cutting into squares.
This Valentine’s Day, give the one you love something made with love! These bars are so simple and delicious, bae will be wanting them year-round.
For a more elegant look, roll 1 Tablespoon of dough into a ball, dip in melted chocolate and top with sprinkles!
Yield: 12-14 bars
1/2 cup ground flaxseed
1/2 cup water
1/3 cup peanut butter (sub: almond butter, cashew butter, sunflower seed butter)
1/2 cup maple syrup (sub: honey or agave)
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 cups oats
1/2 cup coconut flakes, unsweetened
1/3 cup chocolate chips (I like dark chocolate)
Sprinkles!! (optional, but so cute)
- In a medium bowl, mix ground flaxseed and water. This should resemble an egg-like consistency.
- Mix in peanut butter, maple syrup, vanilla, salt, and cinnamon until fully combined. If this mix is very thick, thin with 1-2 Tablespoons of water.
- Sprinkle in the oats and coconut and carefully mix until a dough forms.
- Press the dough evenly into an 8×8 pan and freeze for 15 minutes.
- While the bars solidify, melt the chocolate chips.
- Once the bars are done, spread the chocolate over the bars and top with sprinkles!
- Freeze for 15 minutes before cutting into squares!
Store bars in the fridge/ freezer.
Yield: 4-6 servings
1 Tablespoon olive oil
1 bag riced cauliflower (or place a head of cauliflower in the food processor and pulse until rice consistency forms)
1/2 cup edamame, fresh or frozen, unshelled
1 cup mixed vegetables (I used frozen carrots, peas, corn and green beans) – whatever is easiest or you have on hand!
1 teaspoon ginger (fresh-minced or dried)
1/2 Tablespoon garlic, minced
1/2 cup soy sauce
1/4 cup honey
1-2 teaspoons siracha/ hot sauce – if you want it spicy!
- In a large saute pan heat olive oil on medium heat. Add in the eggs and scramble, cutting eggs into small pieces as they cook.
- Once eggs are done, add in the veggies and saute for 3-5 minutes or until they begin to brown. Stir occassionally and cook for another 3 minutes on high heat.
- In a small bowl mix sauce ingredients until fully incorporated.
- Pour sauce over veggies and mix until coated. (If you like more sauce, add another 1-2 Tablespoons of soy sauce while cooking).
- Once veggies are cooked through and sauce has reduced, serve! (Should be another 2-3 minutes)
Yield: 4-5 cups of salad (enough for 2-3 servings)
1 can chickpeas, drained and rinsed
2 Tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
4-5 cups fresh kale, stems removed, chopped in small pieces
2 Tablespoons olive oil
1 lemon, juiced and zested
1/4 teaspoon each: salt + pepper
1 avocado, pitted & cubed
- Preheat oven to 400 degrees F. Place drained chickpeas on a baking sheet and coat with olive oil, salt and garlic powder. Toss to evenly coat.
- Bake chickpeas for 30-35 minutes or until they are dark brown and crispy. Leave to cool.
- Place the kale in a medium bowl and add oil, lemon zest, lemon juice, salt and pepper.
- Massage the oil into the kale for 2-3 minutes (it should get vibrant green).
- Let the kale sit for about 5 minutes before adding the avocado cubes and cooled chickpeas. Toss to incorporate and serve!
If you like your salads heavily dressed, add 1-2 more teaspoons of olive before serving!
Yield: 8-10 meatballs (or can be made into about 6 turkey burgers)
1 lb ground turkey
1/2 cup breadcrumbs
1 cup spinach, fresh, chopped into small pieces (if using frozen 1/2 cup, squeeze out moisture)
1/3 cup feta cheese, crumbled
1/4 cup sundried tomatoes, diced
1/4 cup kalamata olives, quartered
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon Symeon’s seasoning (if you’re from CNY, if not you’re missing out)
- In a medium bowl add in all ingredients. Fold together using your hands (the best tool) or a wooden spoon until fully incorporated. Do not over mix!
- Form into balls (about 2 Tablespoons each) or patties and place on a sprayed sheet pan.
- Bake for 15-20 minutes for meatballs (and 20-25 minutes for burgers) at 350 degrees F.
- Meatballs should be brown and crisp on the outside. If you have a meat thermometer they should read 165 degrees F internally.
I’m a chocolate chip banana bread girl through & through, but when I mentioned blueberries and walnuts my mom went crazy… hence the x 2 for this recipe. The base of the banana bread is delicious on its own or feel free to mix in your favorite extras.
Some mix-in ideas: chocolate chips, fresh blueberries + walnuts, frozen cherries + pistachios, almonds, nutella, peanut butter (I could go on forever, I mean was doesn’t go well with banana bread??).
Base Banana Bread Recipe (adapted from Giada De Laurentiis Banana Bread Recipe)
Yield: 1 loaf
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup olive oil
2 teaspoons vanilla extract
2 ripe bananas, mashed
Add-ins : 1 cup each (for blueberry walnut- 1 cup blueberries (fresh or frozen), 1/2 cup walnuts, chopped)
- Preheat oven to 350 degrees F and spray a loaf pan with non-stick spray.
- In a medium bowl, mix together the flour, baking soda, salt, baking powder, cinnamon and nutmeg.
- In a separate bowl combine the sugar, oil, eggs, vanilla and bananas.
- Add the dry ingredients to the wet and mix until just combined (do not over mix).
- Fold in extras until evenly incorporated into the batter.
- Pour batter into prepared loaf pan and bake for 1 hour or until a cake tester comes out clean.
- Cool for 1 hour before slicing!