Cranberry Almond Bites

Cranberry Almond Bites

This recipe is one of the most requested in my collection of healthy + sweet indulgences. The best part? It's a no-bake wonder AND it’s freezer-friendly…ensuring an “always on hand” wholesome treat for you and your family. Whether you're looking for an oh-so-satisfying snack or a delightful dessert that won’t make you feel guilty, these bites will actually feed your mind, body, and beauty.

INGREDIENTS:

• 1 cup of dried cranberries

• 1 cup of raw almonds

• 1 cup of quick oats (regular oats work too)

• 1/2 cup of shredded coconut

• 1/4 cup of cacao nibs

• 1/2 cup of maple syrup

• 1 teaspoon of vanilla

• Pinch of salt

INSTRUCTIONS:

In a food processor, blend all ingredients until mixture becomes moist and crumbly. You may need to scrape down the sides of the bowl for an even blend.

Place the mixture in the refrigerator for about 15-20 minutes. This brief chill makes it easier to roll the mixture into bite-sized balls. Using a teaspoon or a small cookie scoop, roll the mixture into even balls.

STORAGE OPTIONS:

• Refrigerated: Store the bites in an airtight container in the refrigerator for up to 2 weeks.

• Frozen: To save longer, line the bites on a cookie sheet and place them in the freezer. Once they're frozen through, transfer them to an airtight container and freeze for up to 2-3 months.

Quinoa Veggie Saute

4 servings

(Note: double up the recipe for more servings during the week but add greens on when your ready to serve)

Ingredients

• 1 cup quinoa, cooked according to package directions (try cooking with vegetable broth/stock instead of water for added flavor.)

• 1 red onion, or leek chopped

• 2 tablespoons olive oil/ coconut oil or you can omit and use vegetable broth

• 1 red or yellow pepper chopped, or a combo of both

• 1 small carrot, chopped

• 1 cup of Cremni and / or Portobello mushrooms

• 2 cup broccoli florets

• ½ cooked sweet potato ( optional)

• 2 garlic cloves, minced

• 2-3 tablespoons fresh basil (or 1-2 tablespoon dried basil)

• 4 cups of arugula

• Sea salt & ground pepper to taste

• Juice of 1/2 lemon (optional, for a zesty kick)

To Prepare

•  In a large sauté pan, heat olive oil ( or broth) over medium heat.

• Add onions and sauté 2 minutes. (Make sure not to “burn” onions.)

• Add in garlic and sauté 2 more minutes.

• Add veggies and sauté another 3-5 minutes or until desired tenderness.

• Add basil (reserving one tablespoon for garnish) for another minute or so.

• In large bowl combine veggie mixture to cooked quinoa, toss gently

• Salt and pepper to taste.

• Add in a few splashes of vegetable broth or water if you want more moisture.

• Squeeze on lemon juice for a zesty, refreshing burst.

• Sprinkle on remaining chopped basil, some cherry tomatoes, micro greens etc

• Add on top of arugula or your favorite greens

Asian Watercress Salad

Serves 4

INGREDIENTS

• 1 bunch washed watercress

• 1 cup grated carrots

• 1 cup baked tofu

• 1-1/2 tablespoons toasted sesame oil

• ⅔ tablespoons plum vinegar or other vinegar

METHOD

1. Tear watercress into desired size pieces

2. Mix with carrots in a salad bowl

3. Drizzle sesame oil and vinegar over salad and toss

4. Dice tofu into bite-size strips

5. Serve in individual salad bowls, sprinkle tofu on top of each and serve