Frozen Banana-Pecan Sandwiches
Category Archives: Recipes
Mediterranean Quinoa and Escarole Salad
Step 1
Cook quinoa according to package directions. Spread in an even layer on a baking sheet, and let cool.
Step 2
Spread chickpeas evenly on a baking sheet lined with paper towels. Gently rub chickpeas until dry, removing any skins that peel away. Sprinkle chickpeas with cumin and 1/4 teaspoon of the salt; toss to coat.
Step 3
Heat 1 tablespoon of the oil in a skillet over medium-low. Add chickpeas; cook, stirring occasionally, until toasted and slightly crisp, 10 to 15 minutes. Transfer to a bowl. 4 While chickpeas cook, whisk together lemon juice, mustard, oregano, pepper, and remaining 1/4 teaspoon salt in a small bowl; drizzle in remaining 4 tablespoons oil while whisking. Combine quinoa, escarole, cucumber, feta, and olives in a large bowl. Add dressing; toss to coat. Divide among 4 bowls; top with toasted chickpeas. Serve immediately.
Cashew-Goji Berry Bars
Step 1
Combine dates, prunes, and hot water in bowl of a food processor. Process until a thick paste forms, about 20 seconds. Add cashews and cashew butter to date mixture. Process until well combined and mixture looks smooth, about 1 minute. Add goji berries, vanilla, and salt, and pulse until just combined, leaving some of the goji berries in larger pieces, 4 or 5 times.
Step 2
Turn mixture out onto a parchment-lined work surface; roll into a 16-by-5-inch rectangle, about 1/2-inch thick. Cut into 8 (5-by-2-inch) bars. Refrigerate bars until firm and set, about 1 hour. Store bars in an airtight container between pieces of parchment at room temperature up to 2 days, or in the refrigerator up to 1 week.
Grain-Free Nut and Seed Bars
How to Make It
Step 1
Preheat oven to 350°F. Line an 8-inch square baking pan with parchment, allowing the paper to extend over sides of pan. Coat with cooking spray.
Step 2
Combine sunflower seed kernels, hazelnuts, coconut, apricots, flaxseed, chia seeds, and salt in a large bowl.
Step 3
Combine almond butter, coconut oil, and honey in a small saucepan over medium, and cook, stirring occasionally, until coconut oil has melted and ingredients are well combined, about 2 minutes. Pour almond-butter mixture over dry ingredients in bowl, and stir until evenly coated. Stir in egg whites until well blended. Press mixture evenly into prepared pan.
Step 4
Bake until lightly browned and set, 18 to 20 minutes. Let bars cool completely in pan, about 45 minutes. Remove from pan, and cut into 12 bars. Store bars in an airtight container at room temperature up to 4 days. Or wrap individually in plastic wrap and place in a ziplock plastic freezer bag to freeze up to 1 month.
Chicken, Spinach, and Strawberry Salad
How to Make It
Step 1
Combine olive oil, lemon juice, and 1/4 teaspoon of the salt in a medium bowl. Add strawberries, and toss to combine. Let stand 15 minutes, stirring occasionally.
Step 2
Sprinkle chicken with chile powder and remaining 1/2 teaspoon salt. Heat grapeseed oil a large skillet over medium-high. Add chicken; cook until chicken is cooked through, about 5 minutes per side. Let stand 5 minutes; chop into small pieces.
Step 3
Place lettuce and spinach on a platter. Sprinkle with chicken, strawberry mixture, and cashews.
Warm New Potato Snap Pea and Herb Salad
Step 1
Fill a medium saucepan with 1 inch of water. Place steamer basket on pan; bring water to a boil over high. Place eggs in steamer basket; cover, and cook 14 minutes. Remove eggs from basket, and place in ice water or run cold water over eggs for 5 minutes. Peel eggs, and cut in half lengthwise.
Step 2
Preheat oven to 400°F. Combine potatoes and 1 tablespoon of the oil on a rimmed baking sheet; toss to coat. Sprinkle with 1/4 teaspoon each of the salt and pepper. Roast, stirring once, until well browned and tender, about 20 minutes.
Step 3
Whisk together vinegar, shallot, mustard, cornichons, and remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add hot potatoes, kale, and snap peas; toss to coat and allow kale to soften. Place potato mixture on a platter. Top with radishes, parsley, and egg halves.
You’d Never Guess This Cookie Is Actually Good for Your Gut
With everyone snacking on Girl Scout cookies lately, Health was determined to find a better-for-you alternative to those indulgent treats. Thanks to Kelly Brogan, MD, a New York City–based holistic psychiatrist, we met the protein-packed cookie of our dreams.
Brogan’s Pumpkin Protein Cookies have collagen and gelatin, which offer gut-healing benefits, she states. These pumpkin cookies are also gluten- and dairy-free, so they’re an option for people with food sensitivities or allergies.
Among the other ingredients, coconut flour is high in fiber and has some protein and healthy fats, and ginger is also known to aid in digestion. Another important benefit? They’re delicious, with just the right sweetness and a satisfying, chewy texture. Brogan says they’re the perfect dessert to please anyone in your family (picky eaters included).
To make these on your own, take this ingredient list to the market and get baking.
Ingredients
1 banana
⅓ cup pumpkin puree (boxed or homemade)
½ cup coconut oil, melted
⅓ cup coconut butter, softened + 2 tablespoons for drizzle
½ cup coconut flour
½ cup collagen peptides
3 tablespoons gelatin
3 tablespoons maple syrup
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon vanilla bean powder or 1 teaspoon vanilla extract
½ cup raw cacao nibs or pecans (optional)
1 pinch of sea salt
Directions
- Preheat oven to 350°F.
- Combine all ingredients in the order listed above until well combined.
- Line cookie sheet with parchment paper.
- Form dough into 12 mounds about 2 inches in diameter, and place onto a lined sheet. Bake for 20-24 minutes.
- Cool for at least 10 minutes, then drizzle the remaining 2 tablespoons of coconut butter on top.
Farro-Baby Greens Salad With Cucumber and Goat Cheese
How to Make It
Step 1
Place 1/2 cup of the cucumber in a blender. Add oil, yogurt, lemon juice, mustard, garlic, pepper, and 1/4 teaspoon of the salt; process until smooth, about 30 seconds. Cover, and refrigerate until ready to use.
Step 2
Bring a small saucepan of water to a boil over mediumhigh. Add farro; reduce heat to medium, and cook until tender, about 10 minutes. Drain, and let cool.
Step 3
Using a peeler, cut asparagus lengthwise into thin strips to equal 1 cup (about 2 ounces). Arrange greens, asparagus, and remaining 1 cup cucumber on a platter. Drizzle with dressing. Sprinkle with farro, goat cheese, walnuts, and remaining 1/4 teaspoon salt.
Kale and Smoked Mozzarella Pizza
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Roasted Carrot Salad With Harissa Hummus
How to Make It
Step 1
Preheat oven to 400°F. Trim tops off carrots, leaving 1 inch of the stem. Peel carrots. Dry chickpeas well with paper towels. Place carrots and 3/4 cup of the chickpeas on a baking sheet. Drizzle with avocado oil, tossing to coat. Sprinkle with paprika and 1/4 teaspoon of the salt. Roast, stirring once, until carrots are browned and tender, 25 to 30 minutes.
Step 2
Place remaining 3/4 cup chickpeas in a mini food processor; add yogurt, harissa, 3 tablespoons of the olive oil, and remaining 1/2 teaspoon salt. Process until smooth, about 30 seconds. Spread yogurt mixture in a thick layer on each of 4 plates.
Step 3
Combine arugula, lemon juice, and remaining 1 table – spoon olive oil in a medium bowl; toss to coat. Top plates with arugula, roasted carrot mixture, sunflower seeds, and pepper.