HIGH PROTEIN QUINOA ALMOND BERRY SALAD
Submitted by Jen H. - adapted from Oh She Glows
3/4 cup dry quinoa
1 pint strawberries, sliced (2.5-3 cups)
16 oz. fresh blueberries (1.5-2 cups)
1 cup cherries, pitted and sliced
2 tbsp pure maple syrup (or other liquid sweetener)
1 tsp balsamic vinegar
1 tbsp fresh lime juice (or lemon might work!)
Pinch of kosher salt
1/2 cup almonds, chopped
1. Cook quinoa according to package directions.
2. Meanwhile, chop the fruit and place in a large bowl.
3. Mix the dressing ingredients (maple syrup, balsamic, lime juice, salt) in a small jar and adjust to taste if necessary. Note: You may have to double the dressing recipe if your salad is quite large.
4. Fluff cooked quinoa with a fork and add to large bowl with fruit. Combine. Pour on dressing and mix well. Serve immediately or chill in the fridge until serving time.
Submitted by Jessica H.
3 tablespoons unsalted butter, melted and cooled slightly
2 cups old-fashioned rolled oats
1/2 cup walnuts or almonds, toasted and chopped
1/3 cup fine-grain natural cane sugar
1 teaspoon aluminum-free baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt
2 cups milk (I used vanilla soy milk, since it's a little thicker than skim and has more flavor)
1 large egg
2 teaspoons pure vanilla extract
3 ripe bananas, cut into 1/2-inch slices
1 1/2 cups huckleberries, blueberries, or mixed berries (I used a bag of frozen mixed berries- just nuke them for a minute to soften them up)
Maple syrup, for drizzling
1. Preheat oven to 375 degrees. Spray an 8-inch square baking dish with non-stick cooking spray.
2. Combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt in a bowl. In another bowl, whisk the milk, egg, half the butter, and the vanilla.
3. Arrange bananas in a single layer on the bottom of the coated baking dish. Sprinkle with two-thirds of the berries, then cover with the oat mixture. Slowly drizzle milk mixture over the oats. Gently tap dish on a work surface to distribute liquid. Scatter remaining berries and nuts across the top.
4. Bake for 35 to 40 minutes, until the top is nicely golden and the oat mixture has set. Let cool slightly. Drizzle with maple syrup.
Submitted by Victoria G. - adapted from Allrecipes
1 bag of cranberries, fresh or frozen (12 oz)
1 bunch cilantro, chopped
1 bunch green onions, cut into 3 inch lengths
1 jalapeno pepper, seeded and minced
2 limes, juiced
¾ cup white sugar
1 pinch salt
1. Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in a food processor.
2. Chop to medium consistency. Serve at room temperature.
BRIE EN CROUTE
by Lauren T. - adapted from Paula Deen (this isn't exactly Lauren's recipe, it's a secret recipe, but it's close enough)
1 sheet frozen puff pastry, pre-packaged
1 tablespoon unsalted butter
1/2 cup walnuts
1/8 teaspoon ground cinnamon
1 (8-ounce) wheel Brie
1/4 cup brown sugar
1 egg, beaten
Crackers, for serving
1. Preheat oven to 375 degrees F.
2. Defrost puff pastry for approximately 15 to 20 minutes and unfold.
3. In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well.
4. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture.
5. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the pastry, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine.
6. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
7. Serve with crackers.
To give a special look, cut extra pastry into heart or flower shapes and bake until golden.