Brown Rice Cakes with Nut Butter
Ingredients
- 1 rice cake
- 1 tbsp of Almond butter
Cooking Instructions
Spread almond butter on rice cake and enjoy!
Greek Yogurt with Berries and Walnuts
Ingredients
- 6 oz nonfat plain Greek yogurt
- 1 tbsp honey, local preferred
- 1/2 cup fresh berries
- 1 tbsp chopped walnuts
Cooking Instructions
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Place yogurt in a dish, top with berries, nuts and honey.
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Granola would taste great too.
Almond butter and grapes on sprouted bread
Ingredients
- 1 slice 100% whole grain bread
- 2 T nut butter (no salt or sugar added)
- 1/2 cup fresh fruit of choice
Cooking Instructions
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Toast bread until crisp.
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Spread nut butter on toasted bread.
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Top with fresh fruit of choice.
Hummus and Baby Carrots
Ingredients
- chickpeas (1.5 cups)
- lemon (1)
- tahini (1 teaspoon)
- clove garlic (1)
- ground black pepper (1/4 teaspoon)
- roasted red pepper (1/2)
- ground cumin (1/4 teaspoon)
Cooking Instructions
If you do not have any prepared hummus on hand, place cooked chickpeas (if canned, drain and rinse), in a food processor or blender with 2 tablespoons fresh lemon juice, tahini, garlic (1/8 teaspoon garlic powder can be used instead of 1 clove fresh), and black pepper (for roasted red pepper version, add 1/2 cup or half of a water-soaked red pepper and cumin). Process until very smooth (about 1-2 minutes). If more liquid is needed, add more lemon juice or water. Garlic, cumin, and black pepper can be adjusted for personal taste preferences.
No-Bake Peanut Butter Energy Balls
Ingredients
- 1 cup rolled oats
- ½ cup miniature semisweet chocolate chips
- ½ cup ground flax seed
- ½ cup crunchy peanut butter
- ⅓ cup honey
- 1 teaspoon vanilla extract
Cooking Instructions
- Stir oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl.
- Roll dough into 24 balls with your hands. Arrange balls on a baking sheet and freeze until set, about 1 hour.
Hard Boiled Eggs with Raw Vegetables
Ingredients
- 6 to 12 large eggs, straight from the fridge
Cooking Instructions
Add the eggs to a saucepan and cover with water: Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water. The more eggs that are crowding the pan the more water you should have over the eggs. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches.
1. Bring to a rolling boil: Leave the pan uncovered. Turn the heat to high and bring the water to a rolling boil.
2. Turn off the heat, cover, and let sit: Depending on how cooked you like your hard boiled eggs, the eggs should be done perfectly after sitting for 10-12 minutes.
3. Strain and run under cold water. Let them sit for a few minutes, or until cooled.
4. Peel or store for later. Peeled eggs should be eaten within a day or two.
Serve with a raw vegetables.
