Fruity Almond Oat Bars

Fruity Almond Oat Bars
Prep Time
15 minutes
Number of Servings
20 bars
Ingredients
  • [q:3/4] cup all-purpose flour
  • [q:1/4] tsp baking soda
  • 1 cup quick-cooking rolled oats
  • [q:1/2] cup packed brown sugar
  • [q:1/4] cup sliced almonds
  • 1 stick, plus 2 Tbsp unsalted butter, cut into cubes
  • [q:3/4] cup of your favorite fruit jam or preserves
Directions
  1. Preheat oven to 375º.
  2. Whisk together flour, baking soda, oats, sugar, and almonds until well combined.
  3. With your fingers, work butter into flour mixture until well combined and mixture resembles coarse crumbs. Set aside [q:1/3] cup of this mixture.
  4. Press remaining flour mixture firmly into the bottom of an 11 by 7 inch baking dish. Spread jam evenly over flour mixture. Sprinkle reserved [q:1/3] cup of flour mixture over jam.
  5. Bake for 20 minutes, or until top is slightly brown. Cool and cut into bars.
Nutrition Info
141 Calories, 2 g Protein, 12 mg Cholesterol, 21 g Carbohydrates, 9 g Total sugars (9 g Added sugars), 1 g Fiber, 6 g Total fat (3 g sat), 21 mg Sodium, [nutrition:1] Phosphorus

Arugula Salad with Tomato Vinaigrette

Arugula Salad with Tomato Vinaigrette
Prep Time
15 minutes prep time
Number of Servings
4
Ingredients
  • 1 clove garlic, minced
  • 2 Tbsp sun-dried tomato paste
  • 2 Tbsp balsamic vinegar
  • 1 pinch smoked paprika
  • [q:1/8] tsp salt
  • [q:1/4] cup olive oil
  • 4 cups baby arugula, washed and dried
  • 2 cups cherry tomatoes, halved
  • [q:1/4] cup smoked Gouda cheese, shaved
  • [q:1/4] cup smoked almonds, coarsely chopped
  • Cracked black pepper
Directions
  1. Whisk together garlic, tomato paste, vinegar, smoked paprika and salt.
  2. Whisking constantly, drizzle in the oil in a steady stream.
  3. Toss arugula and tomatoes in a large bowl. Sprinkle cheese and almonds on top.
  4. Drizzle dressing over salad and serve immediately.
Nutrition Info
361 Calories, 13 g Protein, 29 g Carbohydrates, 10 g Fiber, 23 g Total fat (5 g sat, 14 g mono, 3 g poly), 279 mg Sodium

Roasted Red Pepper & Almond Dip

Roasted Red Pepper & Almond Dip
Number of Servings
Serves 8
Ingredients
  • [q:3/4] cups almond butter
  • [q:1/4] cup nutritional yeast
  • 2 garlic cloves
  • 3 tbsp lemon juice
  • 1 cup fresh basil leaves, lightly packed
  • 3 tbsp tahini or cashew butter
  • 2 roasted red bell peppers
Directions

Roast Peppers:

  1. Turn broiler on high.
  2. Place peppers on a baking sheet and roast until the skin turns dark, rotate and continue to roast until the skin turns dark and appears burnt.
  3. Remove from oven and seal in a bowl with plastic wrap or air-tight container (the trapped steam will loosen the skin.)
  4. Let peppers cool for 15 minutes. Gently peel off the skin. Slice lengthwise, careful to removing seeds and pulp.

Assemble Ingredients:

  1. Place all ingredients in a food processor and blend until smooth.
  2. Serve as a sandwich spread and layer with fresh vegetables or serve as a dip with chips or veggies
Nutrition Info
Made with almond and cashew butters: 212 Calories, 10 g Protein, 0 mg Cholesterol, 11 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 5 g Fiber, 16 g Total fat (2 g sat), 7 mg Sodium, [nut:%] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, [nut:4] Vitamin C, Vitamin E, [nut:2] Magnesium, Phosphorus, Zinc, [nut:1] Vitamin K, Iron

Oatmeal with Blueberries & Almonds

Oatmeal with Blueberries & Almonds
Prep Time
5 minutes prep time, 15 minutes for steel-cut oats
Number of Servings
Serves 1
Ingredients
  • 1 oz dry oats (or 1 packet) made with water
  • [q:3/4] cup blueberries (fresh or frozen)
  • 1 Tbsp slivered almonds
  • [q:1/4] tsp cinnamon
  • 2 tsp honey
Directions
  1. Cook oats according to package directions.
  2. Top with berries, almonds, cinnamon, and honey to taste. Enjoy!
Nutrition Info
265 Calories, 6 g Protein, 50 g Carbohydrates, 7 g Fiber, 6 g Total Fat (1 g sat, 3 g mono, 2 g poly), 3 mg Sodium, [nutrition:2] Manganese, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), C, E, K, Biotin, Copper, Iron

Vegan "Tuna" Wraps

Vegan "Tuna" Wraps
Number of Servings
Serves 4
Ingredients
  • [q:1 1/2] cups cooked or 1 15-ounce can chickpeas, drained and rinsed
  • [q:1/2] cup blanched almonds (easy to do yourself, see instructions below)
  • [q:1 1/2] Tbsp fresh lemon juice
  • 1 tsp kelp powder
  • [q:1/2] cup minced celery
  • [q:1/4] red onion, minced
  • [q:1/4] plus 1 Tbsp Organic Vegenaise®
  • [q:1 1/2] tsp Dijon mustard
  • sea salt and fresh ground pepper
  • Optional: fresh or dried parsley, a bit of dried dill, red pepper flakes
Directions

  1. Blanch the Almonds

    1. Boil water.
    2. Add raw almonds, cook for 2 minutes.
    3. Drain, let cool, peel.

  2. Make the Filling

    1. In a food processor, pulse chickpeas and almonds until coarsely chopped (add a drizzle of olive oil or teaspoon of water if needed for processing).
    2. Add lemon juice and kelp powder. Blend until well combined.
    3. Transfer to a large bowl and add celery, onion, soy mayo, mustard, salt, pepper, herbs. Mix well. Tip: If it's too dry, add more mayo!
    4. Cover and refrigerate for at least [q:1/2] hour before serving.

  3. Make the Wraps

    1. Spread wrap thinly with a bit of the mayo and mustard.
    2. Place filling near the bottom of the wrap, add spinach leaves, some ground pepper, and a drizzle of olive oil
    3. Wrap and serve.
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