Here's a summery treat for you bean lovers. With only 5 ingredients it comes together in no time. For best results, let it marinate in the fridge for a few hours. Enjoy!
tropical garbanzo bean salad:
Serves about 6
2 cans garbanzo beans, drained and rinsed
2/3 cup unsweetened coconut, shredded
2/3 cup fresh cilantro, chopped
4 tsp lemon juice
salt to taste
Combine all ingredients in a bowl and refrigerate. If you make it, please let me know what you think!
Wednesday, August 24, 2011
Saturday, August 20, 2011
almond flour crumble
I've been looking for a grain free granola type recipe that tastes just as good. I think I've found it! It's low glycemic and high in protein. It's also highly addictive.
Almond flour crumble:
1 1/4 cups almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup grapeseed or coconut oil
1/4 cup agave nectar
1 tsp vanilla
1/4 cup unsweetened shredded coconut
1/2 cup walnuts, chopped
1/2 cup sunflower seeds
Mix the dry ingredients in a small bowl and the wet ingredients in a large bowl. Add the dry ingredients to the wet ingredients and mix together until combined. Pour into an 8x8 baking dish and put in a 350 degree oven for 20 minutes.
Top your yogurt or oatmeal with this almond flour crumble. Enjoy!
Almond flour crumble:
1 1/4 cups almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup grapeseed or coconut oil
1/4 cup agave nectar
1 tsp vanilla
1/4 cup unsweetened shredded coconut
1/2 cup walnuts, chopped
1/2 cup sunflower seeds
Mix the dry ingredients in a small bowl and the wet ingredients in a large bowl. Add the dry ingredients to the wet ingredients and mix together until combined. Pour into an 8x8 baking dish and put in a 350 degree oven for 20 minutes.
Top your yogurt or oatmeal with this almond flour crumble. Enjoy!
Wednesday, August 10, 2011
What to do with all of that zucchini from the garden
Ok, admittedly I don't actually have a garden. But lots of people I know have one. And they keep bringing me zucchini. Lots of it. I'm not really the biggest fan of zucchini but I thought, "hey, maybe I'll cook up something healthy with lots of flavor and will enjoy it." So that's exactly what I did. And not only that but I added legumes to make it a meal and not just a vegetable side dish. My inspiration came from http://www.wheatfreemeatfree.com/ but I tweaked the recipe a bit. Want to make it a complete protein meal, just add your favorite grain like rice or quinoa.
Here it is:
Zucchini and sage dinner
serves 4
3 medium zucchini, sliced and cut in half
5 cloves of garlic
4 Tbsp of chopped fresh sage
2 cans of cannelini beans
1 lemon, zest only
3 Tbsp olive oil
Heat the olive oil over medium heat and add the zucchini until soft, about 5 minutes. Add the garlic and sage, heat for another minute. Last, add the lemon zest and the beans and heat for another 5 minutes. Serve and enjoy!
I also was craving some lemonade so I decided to make my own. Since I only used the zest of the lemon, I squeezed half of the lemon juice into a glass and added ice and water with a few drops of liquid stevia to sweeten it.
Here it is:
Zucchini and sage dinner
serves 4
3 medium zucchini, sliced and cut in half
5 cloves of garlic
4 Tbsp of chopped fresh sage
2 cans of cannelini beans
1 lemon, zest only
3 Tbsp olive oil
Heat the olive oil over medium heat and add the zucchini until soft, about 5 minutes. Add the garlic and sage, heat for another minute. Last, add the lemon zest and the beans and heat for another 5 minutes. Serve and enjoy!
I also was craving some lemonade so I decided to make my own. Since I only used the zest of the lemon, I squeezed half of the lemon juice into a glass and added ice and water with a few drops of liquid stevia to sweeten it.
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