Talia McKinney: Episode 37
Talia McKinney shares an easy and healthy breakfast!
1 teaspoon chia seeds, optional but Talia recommends for energy
1/2 banana, mashed, optional
1/3 to 1/2 cup yogurt, optional
Prep
Cook
n/a
Ready in
Directions
- Add the desired amounts of milk, oats, yogurt, chia seeds and banana to a jar or container and give them a good stir. Refrigerate overnight or for at least 5 hours.
- In the morning, add additional liquid if you’d like. Once you have the desired consistency, top with fruit, nuts, raisins, seeds, protein powder, granola, coconut or anything you choose that’s yummy.
Comments
-
Oatmeal Nut Scones
Dotti Lupariello: Episode 42
Dotti shares these AMAZING Oatmeal Nut Scones!!
1 tsp baking soda
1 cup chopped walnuts
1 3/4 cup soymilk
1/3 cup currants
1/2 cup Sucanat (granulated cane juice)
1 cup ghee (Dotti buys at a Healthfood store)
1 Tbsp baking powder
1/3 cup raisins
1/2 tsp salt
1 tsp pure vanilla extract
Prep
Cook
15 mReady in
30 minutesDirections
- Preheat oven to 375 degrees F
- In large bowl, combine first 9 ingredients and mix together well.
- Add soymilk, vanilla and ghee and mix together until well combined.
- Shape the batter into triangles or flatten on an ungreased cookie sheet.
- Bake for 15 minutes.
- Serve warm with butter and jam.
Comments
-
One-Pan Salmon and Veggie Bake
1 ¼ lbs. Wild-caught salmon, cut into 4 portions
½ small red onion, thinly sliced
Sea salt and black pepper
1 lb. sweet potato (about 1 medium)
2 Tbsp. Tessemae’s Organic Lemon Garlic Dressing & Marinade*, divided
½ lemon, thinly sliced
12 oz. green beans, trimmed
1 Tbsp. fresh dill (or ½ tsp. dried dill)
*May substitute: 2 Tbsp. avocado or olive oil + Juice of ½ lemon + 1 clove garlic, finely minced for the bottled dressing
Prep
Cook
Ready in
45 minutesDirections
- Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- Wash sweet potatoes and pat dry. Using a knife or mandolin slicer, thinly slice the sweet potato (with peel intact) into rounds about 1/8th inch thick.
- Place sweet potatoes on baking sheet. Add green beans and red onions. Drizzle 1 ½ Tbsp. Tessemae’s Organic Lemon Garlic Dressing & Marinade over vegetables. Toss to coat.
- Spread vegetables in a thin layer, making a space for each of the salmon filets. Nestle salmon filets into the vegetables then drizzle them with the remaining ½ Tbsp. dressing.
- Arrange lemon slices over the top of each filet. Sprinkle salmon and vegetables with dill, sea salt and pepper.
- Place pan in preheated oven and bake for 20 minutes. After 20 minutes, check salmon for doneness. If it flakes easily with a fork and is no longer opaque then it’s done. Remove it to plate and loosely cover with a second plate or a lid. Return vegetables to over and continue cooking an additional 5-10 minutes or until sweet potatoes are tender.
- Remove pan from oven. Serve salmon and vegetables with additional lime wedges and sea salt and pepper, if desired.
Comments
-
Garlic Soy Edamame
Michael Kline: Episode 31
Michael Kline gives us a healthy and easy take on Edamame!
1 Cup Frozen Edamame
2 Teaspoons Soy sauce
2 Tablespoons Butter
2 Teaspoons Garlic
Prep
Cook
20 mReady in
30 mDirections
- Melt butter over medium heat.
- Add frozen edamame to pan, stirring occasionally for approximately 6-8 minutes.
- Add soy sauce to edamame, stir.
- Chop garlic, add to pan and stir.
- Continue stirring ingredients together until edamame and garlic are fully cooked (2-3 minutes).
Comments
