Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
- 1 cup quick-cooking rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup wheat and barley nugget cereal (e.g. Grape-NutsTM)
- 1/2 teaspoon ground cinnamon
- 1 beaten egg
- 1/4 cup applesauce
- 1/4 cup honey
- 3 tablespoons brown sugar
- 2 tablespoons vegetable oil
- 1/4 cup unsalted sunflower seeds
- 1/4 cup chopped walnuts
- 1 (7 ounce) bag chopped dried mixed fruit
- Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
- In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan.
- Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.
Article Source: http://allrecipes.com/Recipe/Jo-Anns-Power-Bars/Detail.aspx
Vegan, gluten-free, grain-free, nut-free, oil-free, refined sugar-free, soy-free Author: Angela Liddon
This green smoothie is packed with digestion-enhancing and immune-boosting foods like pineapple, parsley, ginger, avocado, and more. It makes a great afternoon snack.
Yield: 2 1/4 cups
- 1 heaping cup frozen pineapple chunks (or fresh, if desired)
- 1/2 frozen banana
- 1/2 cup water
- 1/2 cup coconut water
- 1/4 cup packed fresh parsley
- 2 tablespoons avocado
- 1 teaspoon packed freshly grated ginger
- 1/4 teaspoon probiotic powder, optional
- lemon slice, for garnish
- Add all ingredients into a blender and blend on the highest speed until super smooth.
1) Feel free to add a handful of baby spinach.
2) Fresh mint would also give this smoothie a nice digestion boost!
Recipe Source: http://ohsheglows.com/2015/02/12/happy-digestion-smoothie/
Vegan, gluten-free, nut-free, refined sugar-free Author: Angela Liddon
A veggie-packed, light-on-the-noodles noodle bowl that’s paired with a quick and easy homemade Teriyaki sauce. The sauce isn’t traditional by any means – I’ve swapped the soy sauce for coconut aminos (a great low-sodium option) and the Mirin (sweet rice wine) for seasoned rice vinegar. It turned out great regardless. Go ahead and customize this noodle bowl with whatever you have hanging around. I made lots of Teriyaki sauce so you’ll have some to bring the leftovers back to life the next day. Also, feel free to change up the protein source. I used frozen shelled edamame because it’s so quick, but fried tofu would also be tasty. Teriyaki sauce is inspired by allrecipes.com.
Yield: 2-3 servings
Prep Time: 15 Minutes
FOR THE TERIYAKI SAUCE:
- 4 1/2 tablespoons seasoned rice vinegar
- 1/4 cup + 2 tablespoons coconut aminos (see note)
- 1 tablespoon sesame oil
- 3 to 4 1/2 teaspoons coconut sugar (or granulated sugar of choice), to taste
- 2 small cloves garlic, minced
- 1 1/2 teaspoons minced fresh ginger
- 1/4 teaspoon red pepper flakes
- fresh ground black pepper, to taste
FOR THE NOODLE BOWL:
- 3 ounces/85g gluten-free brown rice soba noodles (or soba noodles of choice)
- 1 tablespoon coconut or olive oil
- 2 1/2 cups broccoli florets, chopped small
- 3 celery stalks, chopped
- 3/4 cup shelled frozen edamame
- 2-3 medium carrots, julienned
- 2-3 green onions, thinly sliced
- 1-2 teaspoons sesame seeds, for garnish
- Prepare the sauce: In a medium bowl, whisk together the sauce ingredients until combined. Set aside.
- Bring a medium pot of water to a boil.
- For the noodle bowl: Meanwhile, preheat a large skillet or wok over medium-high heat. Add the oil and coat the pan. Add the broccoli florets, celery, and 2 tablespoons of Teriyaki sauce and saute for about 7-9 minutes, reducing heat if necessary.
- When the water boils, add the noodles and reduce heat to medium-high. Cook the noodles as instructed on the package directions (about 4-5 minutes for most soba rice noodles). Drain.
- Add the frozen edamame and julienned carrots to the skillet and saute another 5 minutes, or until the edamame is heated throughout.
- Stir the drained noodles into the stir-fry mixture along with 2/3 of the Teriyaki sauce. Cook for a couple minutes and then serve immediately with a garnish of sliced green onion and sesame seeds.
- Store leftovers in a container in the fridge for 1- 2 days. To re-heat leftovers, add them into a skillet with a bit of oil. Pour on the leftover dressing and toss to coat. Heat over medium until heated throughout and serve immediately.
I used coconut aminos (which is very low in sodium), but feel free to use low-sodium tamari instead. I recommend adding it to taste since it has a higher sodium content than coconut aminos so you might not need as much. To get more servings out of this dish, feel free to add more soba noodles.
Soy-free option: Omit the edamame and replace with adzuki beans, chickpeas or another bean of choice. Use coconut aminos instead of tamari.
Gluten-free option: Use gluten-free soba noodles such as brown rice or buckwheat. Be sure to check the label of your tamari and other ingredients as well.
Recipe Source: http://ohsheglows.com/2014/06/03/speedy-veggie-lsquon-brown-rice-noodle-bowl-with-homemade-teriyaki-sauce/