Greens and Quinoa Waldorf Salad With Creamy Orange Vinaigrette

Ingredients

For the Salad:

mixed greens
2-3 chopped celery stalks (chop really small)
1 pint halved cherry tomatoes
1-2 chopped apple(s)
2-3 tbs chopped fresh basil
Crumbled feta cheese, to taste
Cooked quinoa (1 cup quinoa cooked in 2 cups water)
½ cup chopped, toasted walnuts
Homemade Creamy Orange Basil Vinaigrette

For the Dressing:

3 tbs apple cider vinegar
1-2 tbs olive oil
2 tbs plain Greek yogurt
3 tbs fresh squeezed orange juice
2 tsp honey
Salt and pepper to taste

Put all ingredients in a jar with a tight fitting lid and shake well until combined.

A note on dressing: the olive oil, orange juice, and honey will all make it “sweeter” and the vinegar (or lemon juice in other recipes) will make it more tart. Always taste the dressing and adjust until you like it.

Directions

1. Put celery, tomatoes, apple, and basil in a bowl the size you would normally fill for your family
2. Top with enough mixed greens to almost fill the bowl
3. Add cooked and cooled quinoa (you can run it under cold water for a bit to cool it if it wasn’t prepared ahead of time)
4. Add dressing and feta to taste and toss to coat evenly

This will serve 4-6 as a main course. Could add grilled chicken if desired.

Whole Wheat Banana Bread

This recipe is only slightly adapted from this website. It is awesome--the best "healthy" banana bread I have tried--and I have tried a lot. It's a great after school snack that everyone will enjoy!

Yield: 1 (9x5-in) loaf or 4 mini loafs

Ingredients:

For the wet ingredients:

• 1 1/3 cups (320 g) mashed very ripe banana (about 4 medium or 3 large. On occasion, I have only had 2 bananas and I have used enough apple sauce to make up the rest.)
• 2 tablespoons (15 g) ground flaxseed
• 1/3 cup (80 mL) milk (I like almond milk)
• 1/3 cup (80 mL) coconut oil, melted
• 2 tablespoons (30 mL) pure maple syrup
• 2 teaspoons (10 mL) pure vanilla extract

For the dry ingredients:

• 1/4 cup (60 g) coconut sugar
• 1/2 cup (50 g) rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 cups (210 g) white whole wheat flour
• Chopped walnuts, and/or mini chocolate chips, for topping (optional)

Directions:

1. Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside.
2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
3. Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
4. Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
5. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
6. Bake the loaf, uncovered, for 45 to 55 minutes, until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled.

Almond Chocolate Protein Bars

 These are a true protein bar, with about 19 grams of protein per bar.

Ingredients:

·      2 cups vanilla protein powder

·      ½ cup oat flour (I just put whole rolled oats into the blender until it resembles flour)

·      1.5 cups almond meal (I use the blender for whole almonds and blend until a coarse meal forms)

·      1 cup chopped almonds (once again, with the blender—just pulse a few times or use sliced or slivered almonds)

·      ½ cup pumpkin seeds, coarsely chopped

·      1 cup crisp brown rice

·      2 tbs almond butter

·      2 tbs honey

·      ¾ cup almond milk (or other milk)

·      ½ tsp vanilla extract

·      ¼ tsp almond extract

·      100 grams dark or semi-sweet chocolate

Directions:

1.     Place chocolate in a bowl over a small sauce pot of water and melt over medium heat

2.     Combine dry ingredients in large bowl and mix well.

3.     Combine wet ingredient in blender

4.     Add wet ingredients to dry ingredients and mix until incorporated. Mixture will have the consistency of cookie dough.

5.     Put mixture into a 9x13 inch baking dish lined with parchment paper. Put more parchment paper over the top and press with hands or rolling pin or a glass until it is pressed in and packed tight. Remove paper and spread chocolate evenly over the top. Freeze for several hours. Cut into 20 equal portions. Store in freezer for up to 3 months or refrigerator for up to 10 days.