Choco-Cherry Supercarb Bars
For a grab-and-go breakfast that tastes like dessert and keeps you full until lunch, throw one of these bad boys in your bag.
- 2 c. old-fashioned oats
- 1/2 c. quinoa
- 1/2 c. chia seeds
- 1/2 c. sliced almonds
- 1/2 c. dried cherries
- 1/2 c. chopped dark chocolate
- 3/4 c. creamy almond butter
- 1/3 c. honey
- 2 tbsp. coconut oil
- 1/2 c. pureed prunes (from about 1 c. prunes)
- Line a large baking sheet with parchment paper.
- In a large bowl, combine oats, quinoa, chia seeds,almonds, cherries, and chocolate.
- In a small saucepan on low, heat almond butter, honey, coconut oil and 1/2 teaspoon salt until melted and smooth, stirring occasionally. Stir in prune puree.
- Pour almond butter mixture over oat mixture and stir to combine.
- With hands, form into bars using about 1/3 cup mixture for each; place on prepared sheet and refrigerate until set, about 1 hour. Store in refrigerator, in airtight container, up to 3 weeks.
We promise these are nothing like those sad, frozen veggie patties.
- 4 medium portobello mushroom caps (about 1 lb.), gills removed, chopped
- 1/2 c. walnuts
- 1 clove garlic
- 2 tbsp. canola oil
- 1/4 c. Chopped red onion
- 3 green onions, chopped
- 2 tsp. rice wine vinegar
- 1 c. cooked quinoa
- 1/2 c. cornstarch
- Whole-grain burger buns
- Sliced tomatoes
- 1/2 c. mayonnaise
- 1 tsp. finely chopped fresh rosemary
- 1 tsp. lemon juice
- Kosher salt
- Make the Burgers: Preheat oven to 375 degrees F. In 3-quart, shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off.
- In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Cover bowl with plastic wrap and refrigerate 2 hours.
- Preheat oven to 375 degrees F. Line baking sheet with foil. Form mixture into 5 patties (about 1/2″ thick and 3″ wide). In a 12″ nonstick skillet, heat remaining 1 tablespoon oil on medium. In 2 batches, cook patties 5 minutes or until well-browned, turning over once. Transfer seared patties to prepared baking sheet. Bake 10 minutes or until hot in centers.
- Make the Rosemary Mayo: Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refrigerated.
- Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.
Supergreen Mushroom & Orzo Soup
Doesn’t this look way more delicious than a green juice? Choose a veggie broth and omit the pesto to keep it vegan friendly.
- 2 tbsp. extra-virgin olive oil
- 1/4 tsp. Kosher salt
- 1 1/4 c. celery
- 1/2 c. shallots
- 1/4 c. garlic
- 8 c. vegetable or chicken broth
- 3 c. broccoli
- 3 c. sliced spinach
- 1 c. sliced mushrooms
- 1 c. orzo
- basil pesto
- In an 8-quart saucepot, heat olive oil on medium. Add salt, celery, shallots, and garlic. Cook 8 minutes or until golden, stirring.
- Add broth and broccoli. Heat to simmering on high. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
- Add spinach, mushrooms and orzo. Simmer 8 to 10 minutes or until starches and veggies are softened.
- Remove from heat. Stir in basil pesto to taste.