Servings: 6-8 Ingredients Salad 1 cup almonds, sliced 1 lb brussels sprouts, trimmed, cut in half, thinly sliced 1 lb curly or tuscan kale (1 large bunch), remove thick center rib, sliced 1 cup coarsely grated Parmigiano Reggiano (optional) Dressing 1/4 cup fresh lemon juice (2 lemons) 1/2 cup extra virgin olive oil 1 tbs Dijon mustard 2 tbs finely chopped shallots, from one large shallot 1 small clove garlic, minced 1/2 tsp salt 1/4 tsp ground black pepper Instructions Combine the brussels sprouts and kale in a large bowl. Make the dressing by combining ingredients in a small bowl. Pour over the vegetables. Add the almonds and cheese, toss. Let the salad sit at room temperature for 30 minutes...
Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Recipe makes about 15 cookies. *If vegan, be sure to use vegan chocolate chips. Serves: 15 Ingredients 2 ripe bananas 1 cup Bob's Red Mill gluten free rolled oats ½ cup Bob's Red Mill ground flaxseed meal ¼ cup unsweetened shredded coconut ¼ cup sliced almonds pinch of salt (optional) ½ cup semi-sweet or bittersweet chocolate chips* Instructions Preheat your oven to 350 degrees. Prepare a parchment paper lined baking sheet and set aside. Using a large mixing bowl, mash the ripe bananas with a fork. Add in the rolled oats, flaxseed meal, shredded coconut, almonds and salt (if using). Mix together with a spoon. Add in the...
1 Cup whole wheat flour 1 Cup old-fashioned oats 1/2 Cup all-purpose flour (or substitute with whole wheat flour) 1/2 Cup unsweetened flaked coconut, toasted 1/2 Cup dark brown sugar (or substitute with 1/3 cup honey) 1/2 Tsp. ground nutmeg 1/4 Tsp. salt 1/2 Cup coconut oil, melted and allowed to cool 1 Package (6 ounce) Driscoll's Raspberries 2 large egg whites Directions PREHEAT oven to 350°F. LINE 9x9 baking dish with parchment paper allow paper to hang over sides PLACE all flour into a medium bowl. ADD oats, coconut, brown sugar, nutmeg, and salt. STIR to combine ingredients. ADD coconut oil and egg whites. STIR again until moist dough forms. RESERVE AND SET ASIDE ¾ cup of dough. PRESS...
