Green Beans with Toasted Bread Crumbs

Green Beans with Toasted Bread Crumbs
Prep Time
25 minutes
Number of Servings
Serves 6
Ingredients
  • 4 Tbsp olive oil, divided
  • 1 cup gluten-free panko-style bread crumbs
  • Salt and freshly ground black pepper to taste
  • [q:1 1/2] lbs fresh green beans, trimmed
  • 2 Tbsp lemon juice
  • [q:1/2 cup] slivered almonds
Directions
  1. Heat 2 tablespoons of the oil over medium heat in a small skillet. Add bread crumbs. Toast, stirring constantly, until golden brown. Remove crumbs from heat and add salt and pepper to taste.
  2. Steam green beans until crisp-tender.
  3. Heat remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add green beans and sauté until they’re heated through, approximately 2 to 3 minutes. Add lemon juice and almonds and sauté for 1 minute.
  4. Transfer green beans to a serving platter. Top with bread crumbs. Serve.
Nutrition Info
257 Calories, 7 g Protein, 0 mg Cholesterol, 24 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 16 g Total fat (2 g sat), 333 mg Sodium, [nut:4] Vitamin K, [nut:3] [nut:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), [nut:1] Vitamin B3 (niacin), Vitamin B6, Vitamin C, Calcium, Folate, Iron, Magnesium, Phosphorus

Cranberry-Almond Energy Bars

Cranberry-Almond Energy Bars
Prep Time
20 minutes, plus 1 hour chill time
Number of Servings
12 bars
Ingredients
  • 2 cups whole almonds
  • [q:1/4] tsp salt
  • [q:1 1/2] cups dried cranberries
  • [q:1 1/2] cups chopped pitted dates
  • 2 Tbsp water
  • [q:1/4] tsp vanilla extract
Directions
  1. Line an 8-inch square metal baking pan with plastic wrap, letting excess hang over sides of pan.
  2. Add almonds and salt to a food processor and lock the lid into place. Turn on processor and process until almonds are finely ground, 20 to 30 seconds. Stop processor and remove lid.
  3. Add cranberries, dates, water, and vanilla to processor and lock lid back into place. Hold down pulse button for 1 second and then release. Repeat until fruit is finely chopped and mixture starts to clump together, about fifteen 1-second pulses. Stop processor, remove lid, and carefully remove processor blade.
  4. Use a rubber spatula to transfer mixture to plastic-lined baking pan, and spread into an even layer. Fold excess plastic over top and use your hands to press mixture firmly to flatten.
  5. Place baking pan in the refrigerator and chill until firm, about 1 hour.
  6. Transfer chilled mixture to a cutting board and discard plastic. Slice mixture in half, and then cut each half crosswise into 6 pieces (you should have 12 bars). Serve. (Bars can be refrigerated in an airtight container for up to 1 week.)
Nutrition Info
1 bar: 278 Calories, 6 g Protein, 0 mg Cholesterol, 43 g Carbohydrates, 34 g Total sugars (0 g Added sugars), 6 g Fiber, 12 g Total fat (1 g sat), 50 mg Sodium, [nut:4] Vitamin E,

No-Bake Cherry Crumble

No-Bake Cherry Crumble
Prep Time
40 minutes
Number of Servings
Serves 8
Ingredients

Topping

  • [q:3/4] cup sliced almonds, divided
  • [q:2/3] cup ([q:3 1/3] oz) all-purpose flour
  • [q:1/4] cup packed ([q:1 3/4] oz) light brown sugar
  • [q:1/4] cup ([q:1 3/4] oz) granulated sugar
  • [q:1/2] tsp vanilla extract
  • [q:1/4] tsp ground cinnamon
  • [q:1/4] tsp table salt
  • 6 Tbsp unsalted butter, melted

Filling

  • [q:1/3] cup ([q:2 1/3] oz) granulated sugar, divided
  • 1 Tbsp cornstarch
  • 2 lbs fresh sweet cherries, pitted and halved
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • [q:1/2] tsp table salt
  • [q:1/4] tsp almond extract
  • [q:2/3] cup dried cherries
Directions
  1. For the topping: Finely chop [q:1/4] cup of the almonds. Combine chopped almonds, flour, brown sugar, granulated sugar, vanilla, cinnamon, and salt in a bowl. Stir in melted butter until mixture resembles wet sand and no dry flour remains.
  2. Toast remaining [q:1/2] cup almonds in a 10-inch nonstick skillet over medium-low heat until just beginning to brown, about 4 minutes. Add flour mixture and cook, stirring constantly, until lightly browned, 6 to 8 minutes; transfer to a plate to cool. Wipe skillet clean with paper towels.
  3. For the filling: Combine 2 tablespoons of the sugar and the cornstarch in a small bowl; set aside. Combine fresh cherries, lemon juice, vanilla, salt, almond extract, and remaining sugar in now-empty skillet. Cover and cook over medium heat until cherries release their juice, about 7 minutes, stirring halfway through cooking. Uncover, stir in dried cherries, and simmer until cherries are very tender, about 3 minutes.
  4. Stir in cornstarch mixture and simmer, stirring constantly, until thickened, 1 to 3 minutes. Off heat, distribute topping evenly over filling. Return skillet to medium-low heat and cook until filling is bubbling around edges, about 3 minutes. Let cool off heat for at least 30 minutes before serving.
Nutrition Info
389 Calories, 5 g Protein, 23 mg Cholesterol, 60 g Carbohydrates, 43 g Total sugars (19 g Added sugars), 5 g Fiber, 16 g Total fat (6 g sat), 223 mg Sodium, [nutrition:2] Vitamin B2 (riboflavin), Vitamin E, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin C, Folate, Magnesium, Phosphorus

Apple Nachos with Spiced Nut Butter

Apple Nachos with Spiced Nut Butter
Experience classic holiday seasonings in a new way.
Prep Time
30 minutes
Number of Servings
Serves 6
Ingredients
Directions
  1. In a large bowl, toss apples with lemon juice and 1 teaspoon of the cinnamon, then lay apples flat on a plate or serving tray.
  2. In the top of a double boiler or heat-proof bowl placed over a pot of barely simmering water, warm nut butter with 1 teaspoon of the coconut oil until melted. Mix in ginger, nutmeg and cloves and [q:1/2] teaspoon cinnamon.
  3. Using a spoon, drizzle spiced nut butter over apples.
  4. Wash top pan of double boiler or heat-proof bowl and place again over simmering water. Add dark chocolate chips and 1 teaspoon coconut oil, stirring until melted.
  5. Drizzle chocolate over apples.
  6. Top apple nachos with coconut flakes and slivered almonds, and serve.
Nutrition Info
323 Calories, 6 g Protein, 0 mg Cholesterol, 35 g Carbohydrates, 21 g Total sugars (4 g Added sugars), 9 g Fiber, 19 g Total fat (7 g sat), 7 mg Sodium, [nutrition:3] Vitamin E, [nutrition:2] Magnesium, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Potassium, Iron, Zinc

Crispy Brown Rice, Nut & Fruit Bars

Crispy Brown Rice, Nut & Fruit Bars
Prep Time
30 minutes, plus 12 minutes cook time
Number of Servings
30 servings
Ingredients
Directions
  1. Place the syrups and peanut butter into a small saucepan and whisk thoroughly to mix. Bring to a boil while stirring constantly.
  2. Reduce the heat to medium-low, stir or whisk frequently, and simmer for 10 to 12 minutes or until the syrup thickens and drips slowly from the spoon.
  3. Place the crispy cereal, dried fruit, seeds, and nuts in a mixing bowl. Pour the hot syrup over the mixture and mix thoroughly to coat all ingredients.
  4. Lightly moisten a glass baking dish with cold water. With moistened hands, place the mixture in the baking dish and press it down evenly and firmly.
  5. Place the dish in the freezer for 20 to 30 minutes, allowing the syrup to harden. Remove and slice into bars or squares.
  6. Store in a covered container on the counter or refrigerate.
Nutrition Info
114 calories, 3 g fat (22% calories from fat), 2 g protein, 20 g carbohydrate, 1 g fiber, 0 mg cholesterol, 90 mg sodium

Strawberry-Almond Overnight Refrigerator Oats

Strawberry-Almond Overnight Refrigerator Oats
Prep Time
20 minutes
Number of Servings
1
Ingredients
  • [q:1/2] cup of your favorite milk
  • [q:1/2] cup rolled oats (not instant)
  • [q:1/2] cup sliced fresh strawberries
  • 1 Tbsp strawberry jam
  • [q:1/2] tsp vanilla extract
  • 1 Tbsp sliced almonds
Directions
  1. Mix all ingredients together in a glass mason jar or a glass dish.
  2. Cover jar or dish with a lid, place in the fridge, and let sit overnight.
  3. The next morning before serving, stir and enjoy.
Nutrition Info
Made with low-fat milk: 338 Calories, 12 g Protein, 55 g Carbohydrates, 21 g Total sugars (10 g Added sugars), 7 g Fiber, 9 g Total fat (2 g sat), 62 mg Sodium, [nutrition:5] Vitamin C, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Magnesium,[nutrition:2] Vitamin B1 (thiamine), B12, Calcium, [nutrition:1] Vitamin B6, D, E, Folate, Iron, Potassium

White Chocolate Strawberry Almond Granola Bark

White Chocolate Strawberry Almond Granola Bark
Deep and sweet flavor with a satisfying crunch.
Number of Servings
Serves 8
Ingredients
  • 2 cups Ezekiel 4:9 Sprouted Whole Grain Cereal
  • 1 cup freeze-dried strawberries
  • 2 cups dairy-free white chocolate
  • [q:1/2] cup unsweetened coconut flakes
  • [q:1/2] cup sliced almonds
  • 1 tsp vanilla extract
  • [q:1/3] tsp almond extract
  • [q:1/2] cup honey or maple syrup
  • [q:1/3] tsp coconut oil
Directions
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Add the cereal to a large bowl. Mix in the coconut flakes, sliced almonds, vanilla extract, almond extract, honey, and coconut oil until combined.
  3. Spread out onto a baking sheet lined with parchment paper. Bake for 25 minutes. Let cool completely and set aside.
  4. Melt the white chocolate using a double boiler or the microwave.
  5. Using a new baking sheet lined with parchment paper, pour over the melted white chocolate and spread out evenly.
  6. Immediately sprinkle over granola and the strawberries before it begins to set.
  7. Let set in the freezer for minimum of 10 minutes.
  8. Break into pieces to serve, and enjoy!
Nutrition Info
Made with honey: 603 Calories, 11 g Protein, 9 mg Cholesterol, 94 g Carbohydrates, 48 g Total sugars (43 g Added sugars), 10 g Fiber, 23 g Total fat (13 g sat), 252 mg Sodium, [nut:5] Vitamin B1 (thiamine), [nut:4] Iron, [nut:2] Vitamin B3 (niacin), [nut:1] Vitamin B2 (riboflavin), Vitamin B12, Vitamin C, Vitamin E, Calcium, Phosphorus, Potassium

Chocolate-Cherry-Almond Baked Oats

Chocolate-Cherry-Almond Baked Oats
Prep Time
50 minutes
Number of Servings
Serves 6
Ingredients
  • 3 cups rolled oats (not instant)
  • [q:1/2] cup slivered almonds
  • [q:1/3] cup cocoa powder
  • 1 tsp baking powder
  • [q:1/2] tsp salt
  • 2 cups non-dairy milk
  • 3 large eggs
  • [q:1/3] cup honey, plus additional for drizzling
  • 3 Tbsp melted coconut oil, plus additional for greasing
  • 1 Tbsp vanilla extract
  • 2 cups frozen cherries
  • [q:1/2] cup dark chocolate chips
Directions
  1. Preheat oven to 350°.
  2. In a large mixing bowl, combine oats, almonds, cocoa powder, baking powder, and salt.
  3. In a medium mixing bowl, whisk together milk, eggs, honey, melted coconut oil, and vanilla extract. Add milk mixture to oat mixture and combine well.
  4. Stir in cherries and chocolate chips. Transfer mixture to an 8 by 10-inch baking dish greased with coconut oil.
  5. Bake for 40 minutes. Remove from oven and allow to cool for 5 minutes. Serve drizzled with additional honey.
Nutrition Info
534 Calories, 15 g Protein, 66 g Carbohydrates, 9 g Fiber, 26 g Total fat (13 g sat), 326 mg Sodium, [nutrition:5] Phosphorus, [nutrition:4] Magnesium, [nutrition:3] Vitamin B2 (riboflavin), Iron, [nutrition:2] Vitamin B1 (thiamine), B12, Calcium, Zinc, [nutrition:1] Vitamin B6, D, E, Potassium

Almond Ricotta

Almond Ricotta
Fermented | Immunity Boosting | Digestive Aid
Prep Time
Soaking time: 2+ hours
Number of Servings
Yields: 2 cups
Ingredients
  • 2 cups almonds, soaked in water for 2+ hours
  • [q:1 1/2] cups purified water
  • 1 tsp Celtic sea salt
  • 1 to 2 probiotic capsules*
Directions
  1. Drain and peel the soaked almonds.**
  2. In a high-speed blender, combine the purified water and salt, then add the almonds. Blend until smooth and creamy.
  3. Pour the mixture though a cheesecloth or nut milk bag and allow to drain for 4 hours or overnight.
  4. Transfer the drained mixture to a clean glass bowl or container. Break open the probiotic capsule(s) and using a wooden or plastic spoon gently stir it in.
  5. Cover with a clean towel and leave to ferment for 8 to 12 hours at room temperature. Use this timing as a basic range. The culturing process can go slower or quicker than expected, depending on the environment. Taste the cheese throughout the fermenting process to find the optimal flavor that you prefer. Be sure to use a clean spoon each time so you don’t contaminate the cheese.
  6. Once fermentation is complete, you can add other ingredients, such as lemon juice, garlic, freshly ground black pepper, herbs, sun-dried tomatoes or even dried fruit.
  7. Store in the fridge in an airtight container for up to 2 weeks. The longer the cheese ages in the fridge, the tangier it will taste.

Rice Salad with Oranges, Olives, and Almonds

Rice Salad with Oranges, Olives, and Almonds
Prep Time
1 hour, 10 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1 1/2] cups basmati rice*
  • Salt and pepper
  • 2 oranges, plus [q:1/4] tsp grated orange zest plus 1 Tbsp juice
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp sherry vinegar
  • 1 small garlic clove, minced
  • [q:1/3] cup large pitted brine-cured green olives, chopped
  • [q:1/3] cup slivered almonds, toasted
  • 2 Tbsp minced fresh oregano
Directions
  1. Bring 4 quarts water to boil in a Dutch oven.
  2. Meanwhile, toast rice in a 12-inch skillet over medium heat until faintly fragrant and some grains turn opaque, 5 to 8 minutes.** Add rice to boiling water and cook, stirring occasionally, until rice is tender but not soft, about 15 minutes.*** Drain rice, spread onto a rimmed baking sheet, and let cool completely, about 15 minutes.****
  3. Cut away peel and pith from oranges. Holding fruit over a bowl, use a paring knife to slice between membranes to release segments. Whisk oil, vinegar, garlic, orange zest and juice, 1 teaspoon salt, and [q:1/2] teaspoon pepper together in a large bowl.
  4. Add rice, orange segments, olives, almonds, and oregano. Gently toss to combine, and let sit for 20 minutes. Serve.
Nutrition Info
438 Calories, 9 g Protein, 69 g Carbohydrates, 6 g Fiber, 15 g Total fat (2 g sat), 396 mg Sodium, [nutrition:5] Folate, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin C, E, [nutrition:2] Vitamin B3 (niacin), K, Iron, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B6, Calcium, Magnesium, Zinc
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