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Cherry and Toasted-Pecan Quinoa Cookies

Cherry and Toasted-Pecan Quinoa Cookies
Prep Time
20 minutes
Number of Servings
2 dozen cookies
Ingredients
  • [q:1 1/2] cups white whole-wheat flour
  • 1 tsp kosher salt
  • [q:1/2] tsp baking powder
  • [q:1/2] tsp baking soda
  • [q:1/2] cup coconut oil, room temperature
  • [q:1/4] cup sugar or [q:1 1/2] Tbsp maple syrup
  • [q:1/4] cups (packed) light brown sugar
  • [q:1/4] cup clover or orange blossom honey
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • [q:1/2] tsp almond extract
  • 1 cup cooked quinoa, cooled
  • 1 cup old-fashioned oats
  • 1 cup dried cherries
  • [q:1/2] cup toasted shredded coconut (unsweetened)
  • [q:1/2] cup toasted pecans, chopped
Directions
  1. Preheat oven to 375°.
  2. Line 2 baking sheets with parchment paper. Whisk flour, salt, baking powder, and baking soda in a medium bowl.
  3. Using an electric mixer, beat coconut oil, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes. Add eggs and extracts; beat until pale and fluffy, about 2 minutes. Beat in flour mixture, [q:1/2] cup at a time. Stir in quinoa, oats, cherries, coconut, and pecans.
  4. Spoon dough in portions equal to 2 tablespoons each onto prepared baking sheets, spacing cookies 1 inch apart.
  5. Bake cookies until golden, 12 to 15 minutes. Transfer cookies to a wire rack and let cool.
Nutrition Info
179 Calories, 3 g Protein, 25 g Carbohydrates, 3 g Fiber, 8 g Total fat (5 g sat, 2 g mono, 1 g poly), 120 mg Sodium, [nutrition:1] Iron

Peanut Butter S'Mores English Muffins

Peanut Butter S'Mores English Muffins
Number of Servings
Serves 4
Ingredients
Directions
  1. Preheat the broiler.
  2. Place English muffins on a baking sheet, cut-sides up. Divide peanut butter between them, then sprinkle evenly with chocolate. Top with marshmallows, pressing down on them slightly.
  3. Broil until chocolate is melted and marshmallows are browned.
Nutrition Info
479 Calories, 13 g Protein, 1 mg Cholesterol, 45 g Carbohydrates, 16 g Total sugars (14 g Added sugars), 9 g Fiber, 29 g Total fat (11 g sat), 196 mg Sodium, [nut:3] Iron, Zinc, [nut:2] Magnesium, Phosphorus, [nut:1] Vitamin B3 (niacin)

Homemade Fruit Snacks

Homemade Fruit Snacks
Adorable, easy, healthy, and tastier than store-bought!
Ingredients
  • [q:1/2] cup juice of choice
  • 1 Tbsp gelatin
  • 1 Tbsp honey
Directions
  1. In a small saucepan, add the juice and sprinkle with the gelatin. Let the gelatin bloom for 3 minutes.
  2. Heat over low heat, stirring constantly, until the gelatin melts. (Do not boil.)
  3. Transfer the liquid to silicone candy molds. Refrigerate for 1 hour or overnight and remove from the molds.

Gluten-Free Macadamia Cookie Bars

Gluten-Free Macadamia Cookie Bars
Prep Time
20 minutes
Number of Servings
12 cookie bars
Ingredients
  • [q:1/4] cup butter
  • [q:3/4] cup brown rice flour
  • [q:3/4] cup sugar
  • 2 eggs
  • [q:1/4] tsp baking soda
  • [q:1/4] tsp salt
  • [q:1/2] tsp xanthan gum
  • 1 tsp vanilla
  • [q:1/2] cup chopped macadamia nuts
  • [q:1/2] cup white chocolate chips
Directions
  1. Preheat oven to 350°.
  2. Mix flour and butter until well combined.
  3. Add remaining ingredients, except nuts and chips. Beat batter until well combined and thickened. This will help prevent chips or nuts from sinking. Fold in nuts and chips.
  4. Pour into 9-inch square baking pan.
  5. Bake 15 to 25 minutes, until edges begin to pull away, and bars test clean with a toothpick. Cut into 12 large bars.
Nutrition Info
1 bar: 209 Calories, 3 g Protein, 38 mg Cholesterol, 25 g Carbohydrates, 17 g Total sugars (17 g Added sugars), 1 g Fiber, 11 g Total fat (5 g sat), 95 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), Phosphorus

Almond Caramel Corn

Almond Caramel Corn
Prep Time
10 minutes, plus 12 minutes cook time
Number of Servings
Serves 8
Ingredients
Directions
  1. Pop corn according to the package directions. Remove the cover, place the popped corn in a large mixing bowl and add the almonds.
  2. Place the barley malt and maple syrup in a saucepan and bring almost to a boil. Reduce the heat to medium-low and simmer, stirring frequently for 5 to 7 minutes. Remove from the burner. Add the vanilla and baking soda to the hot syrup and stir constantly until the syrup foams up. Immediately pour the hot syrup over the popped corn and almonds. Mix thoroughly until all corn is coated with syrup.
  3. Heat the oven to 350° F. Spread the mixture on a large cookie or baking sheet and place in the oven for 3 to 5 minutes or until the syrup starts to harden, making sure that it does not burn. Remove from the oven, and using a spatula immediately remove the caramel corn from the sheet. If the caramel corn is left on the baking sheet, it will harden and stick to the sheet. Place in a serving bowl.
Nutrition Info
304 calories, 23 g fat (51% calories from fat), 7 g protein, 43 g carbohydrate, 5 g fiber, 0 mg cholesterol, 162 mg sodium

Garlicky Pumpkin Seed Snack Mix

Garlicky Pumpkin Seed Snack Mix
Prep Time
50 minutes
Number of Servings
Serves 6
Ingredients
  • Canola oil spray
  • 1 cup pumpkin seeds*
  • 1 tsp garlic powder
  • [q:1/2] tsp ground cumin
  • 2 tsp Worcestershire sauce
  • 1 tsp water
  • 1 cup chopped walnuts
Directions
  1. Preheat oven to 375°. Lightly coat baking sheet with canola oil spray. Either pre-toast whole seeds from pumpkin, or spread hulled seeds on pan in one layer and toast in oven for 10 minutes.
  2. Meanwhile, in medium bowl, combine garlic powder and ground cumin. Thoroughly whisk in Worcestershire sauce and water. Remove toasted seeds from oven. When cool, add to bowl with sauce along with walnuts. Toss to coat evenly.
  3. Spread seeds and nuts on baking sheet in one layer. Bake about 10 minutes, until crisp. Remove from oven, let cool, and gently loosen from pan with end of metal spatula. Store in a tightly covered container.
Nutrition Info
155 Calories, 7 g Protein, 4 g Carbohydrates, 2 g Fiber, 14 g Total fat (2 g sat), 21 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Magnesium, [nutrition:1] Iron, Zinc

Spicy Berry Granola Bites

Spicy Berry Granola Bites
Prep Time
2 hours 10 minutes, plus 30 minutes cook time
Number of Servings
65 pieces
Ingredients
Directions
  1. Heat a large, heavy skillet and dry roast the oats several minutes until they release a nutty fragrance and begin to brown slightly. Remove and place in a large mixing bowl.
  2. Pulse the pistachios in the processor for several seconds and pour into the bowl. Place all dried fruit in the bowl and mix thoroughly.
  3. Place the syrup, honey and oil in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring constantly for 7 minutes. As the syrup cooks, it will begin to thicken. To test for doneness, fill a measuring cup with cold water. After 5 minutes of simmering, periodically drop a small drop of syrup into the water. When done, it will form a small soft ball in the bottom of the measuring cup. When this happens, remove and add the salt and vanilla to the syrup. Stir and pour over the oat mixture. Mix to thoroughly coat.
  4. Preheat to oven to 300°. Lightly oil an 11" by 7" baking sheet and spread the oat mixture evenly over. Moisten hands very lightly and press the oat mixture down firmly. Bake for about 30 minutes or until light golden brown. Remove from the oven, press down on the granola with a moisten spatula and let cool for about 2 hours to harden. Slice into 1-inch squares.
Nutrition Info
52 calories, 2 g fat (29% calories from fat), 1 g protein, 8 g carbohydrate, 1 g fiber, 0 mg cholesterol, 9 mg sodium

Fresh Salsa

Fresh Salsa
Number of Servings
Serves 4
Ingredients
  • 8 oz cherry tomatoes
  • 1 red bell pepper
  • [q:1/3] red onion
  • 1 Tbsp cilantro leaves
  • 1 Tbsp coconut aminos*
  • Juice of 1 small lime
Directions
  1. Finely dice tomatoes, bell pepper, and onion. Chop cilantro.
  2. Add all salsa ingredients to a bowl and stir well.
  3. Serve immediately or store in an airtight container in the fridge.
Nutrition Info
 33 Calories, 1 g Protein, 8 g Carbohydrates, 2 g Fiber, 73 mg Sodium, [nutrition:5] Vitamin C, [nutrition:1] Vitamin B6

Sweet Potato & Cashew Dip

Sweet Potato & Cashew Dip
Prep Time
80 min prep time
Number of Servings
8
Ingredients
  • 1 large orange-flesh sweet potato
  • 5 Tbsp extra-virgin olive oil, divided
  • 1 cup diced yellow onion
  • 2 cloves minced garlic
  • 1 tsp sea salt, plus more to taste
  • [q:1/4] cup fresh lemon juice
  • 1 tsp apple cider vinegar
  • 1 cup raw unsalted cashews, soaked*
  • 1 tsp coconut sugar
  • 1 tsp mild yellow curry powder, plus more to taste
  • [q:1 1/2] tsp ground coriander
  • 1 tsp ground cumin
  • [q:3/4] tsp sweet paprika
  • [q:1/8] tsp ground turmeric (optional)
Directions
  1. Preheat oven to 400°.
  2. Either wrap sweet potato in foil or lightly brush it with a teaspoon of olive oil. Bake for about 1 hour, until soft. Allow to cool, remove skin, and mash flesh. Set aside 1 cup of mashed flesh.
  3. In a skillet, heat 1 tablespoon of the oil over medium heat and sauté onion and garlic with a pinch of salt for about 5 minutes, until soft and translucent. Allow to cool slightly.
  4. Pour remaining olive oil into a high-speed blender along with lemon juice and vinegar. Add onion mixture, mashed sweet potato, and remaining ingredients, including optional turmeric, and rest of salt. Blast on high for about 1 minute, until smooth and creamy. You may need to periodically stop machine and scrape down sides of container. Dip will keep in the fridge for about 5 days.
Nutrition Info
202 Calories, 4 g Protein, 12 g Carbohydrates, 2 g Fiber, 16 g Total fat (3 g sat), 169 mg Sodium, [nutrition:1]Vitamin A, B6, E, K, Iron, Magnesium, Phosphorus, Zinc

Sweet Potato and Mustard Turkey Burgers

Sweet Potato and Mustard Turkey Burgers
Prep Time
40 min prep time
Number of Servings
Makes 4 to 6 burgers
Ingredients
  • [q:1/2] cup grated yellow onion
  • 1 cup grated peeled sweet potato
  • 1 lb ground turkey
  • [q:1/2] cup finely chopped fresh parsley
  • [q:1/3] cup spinach, finely chopped
  • [q:1/2] cup gluten-free whole-grain mustard
  • [q:1/2] tsp sea salt
  • Pinch of black pepper
Directions
  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.
  3. Mix all ingredients together in a large bowl until everything is well combined.
  4. Measure [q:1/4] to [q:1/2] cup of burger meat and shape into a patty. Place on baking sheet and repeat.
  5. Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.
  6. These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.
Nutrition Info
Per Burger: 151 Calories, 16 g Protein, 7 g Carbohydrates, 2 g Fiber, 7 g Total fat (2 g sat), 322 mg Sodium, [nutrition:5] Vitamin K, [nutrition:3] Vitamin B3 (niacin), B6, B12, [nutrition:2] Vitamin A, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), C, Zinc
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