September 27th – Recipes From Tips For Healthy Eating
Chickpea Protein Bars
Ingredients:
- 2 cups cooked chickpeas, soaked and cooked, or from a can
- 2 scoops vanilla protein, (we use Progressive Harmonized Protein)
- 3/4 cup dates, (soak if they are too dry)
- 1/4 cup hemp seeds
- 1/4 cup chia seeds
- 1/2 cup oat flour
- 1 cup of any combination of dried fruit, nuts, seeds or chocolate chips, (at least 70 % cocoa. (We used 1/2 cup Krisda chocolate chips and 1/2 pumpkin seeds.)
Instructions:
In a food processor, blend together the first six ingredients. Take the dough out of the food processor, then, stir in the cup of fruit, nut, seed, chocolate chip into the mixture.
Pat the dough into an 8×8 pan, cover and place in the refrigerator.
Note: If you prefer the bars to be more solid in texture, keep them in the freezer.
Black Bean Protein Bars
Ingredients:
- 2 cups cooked black beans, soaked and cooked, or from a can
- 2 scoops vanilla protein, (we use Progressive Harmonized Protein)
- 3/4 cup dates, (soak if they are too dry)
- 1/4 cup hemp seeds
- 1/4 cup chia seeds
- 1/2 cup baking cocoa
- 1 cup of any combination of dried fruit, nuts, seeds or chocolate chips, (at least 70 % cocoa. (We cut the bars into little squares and pushed a partial walnut into the top of each bar.)
Instructions:
In a food processor, blend together the first six ingredients. Take the dough out of the food processor, then, stir in the cup of fruit, nut, seed, chocolate chip into the mixture or add the walnut pieces later.
Pat the dough into an 8×8 pan, cover and place in the refrigerator.
Note: If you prefer the bars to be more solid in texture, keep them in the freezer.
Sweet Potatoes Anytime
Scrub some sweet potatoes, pierce with a fork and bake in the oven at 300 F until they start to bubble a little. Remove from the oven, cool, peel and chop the potatoes into 1/2 inch pieces.
To serve, scoop sweet potatoes in a bowl, top with plain kefir or plain yogurt. Then sprinkle with cinnamon and pumpkin seeds.
“Left Over” Veggie Frittatas
This is a great way to use up left over veggies before they turn on you. For this recipe we used a mixture of chopped tomatoes, peppers, spinach and mushrooms, (about 3 cups). You can change up these veggies to whatever you have on hand.
Instructions:
- Wash, peel and grate one medium sweet potato.
- In a large pan sauté a small diced onion and 1-2 cloves of garlic in a little olive oil. Add the sweet potatoes and veggie combination. Continue cooking until the veggies are soft. Salt and pepper to taste. You can also add other spices to taste. I like to add 1 teaspoon Italian seasoning.
- Grease 2 pie plates, divide the veggies and scoop into the bottom of each plate. Pour approximately 8 whisked eggs into each of the plates.
Note: You have the option to sprinkle shredded cheddar or crumbled feta over the veggies before you add the eggs.
Bake at 350 F. for approximately 25-30 minutes until the top is firm to the touch.
Enjoy for breakfast, lunch and supper. This goes well with a side salad.