Author: Michael Hetrick

No-Bake Power Bites

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Power Bites (No-Bake)

Image Source/Recipe Source:www.cookingclassy.com

Ingredients
  • 1 cup rolled oats dry
  • ½ cup ground flax seed
  • 1/3 cup honey agave, or maple syrup
  • ½ cup natural peanut butter or any nut butter
  • ½ cup unsweetened coconut flakes
  • ¼ cup chocolate chips or use other favorite add-ins
  • Dash of salt
Instructions
  1. Mix peanut butter, honey and vanilla in a small bowl.
  2. In a separate bowl, mix all the dry ingredients.
  3. Combine all ingredients and let chill in the refrigerator for about 30 minutes.
  4. Once chilled, roll into balls (approximately 12-16).
  5. Store in refrigerator or freezer.

Strawberry Banana Smoothie with Spinach

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Strawberry Banana Smoothie

Image Source:www.recipefairy.com

Servings: 2 people
Ingredients
  • 1 banana frozen or fresh, quartered
  • 1 cup strawberries frozen or frozen
  • 1 cup fresh spinach
  • 2 tbsps peanut butter
  • ½-1 cup milk water, or Greek yogurt
Instructions
  1. Add ½ cup milk, water, or yogurt to blender followed by the peanut butter
  2. Add spinach, banana, and strawberries
  3. Blend, adding more liquid if desired

Spinach and Strawberry Salad

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Spinach and Strawberry Salad

Image Source:www.tastemade.com

Ingredients
Strawberry Salad
  • 6 cups spinach and/or kale washed
  • 1 pint strawberries washed and sliced
  • ¼ cup chopped walnuts or nut of choice
  • ½ medium red onion sliced
  • 1 medium avocado cubed
Honey Balsamic Dressing
  • ½ cup Extra Virgin Olive Oil
  • 1 Tbsp. local honey
  • ¼ cup balsamic vinegar
  • ¼ tsp dry mustard
  • ¼ tsp garlic powder or one large clove minced
  • ¼ tsp salt
Instructions
  1. Combine all ingredients and whisk until mixed

Southwestern Black-Eyed Pea and Corn Salad

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Southwestern Black-Eyed Pea and Corn Salad
Prep Time
20 mins
Total Time
20 mins
 

Image Source:www.yummly.com

Servings: 10 people
Ingredients
  • 1 medium bell pepper
  • 1 small red onion
  • 2 15.5 oz can black-eyed peas
  • 1 15.5 oz low-sodium can of corn
  • 3 tbsp canola oil
  • 2 tbsp vinegar
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 cup fresh cilantro leaves optional
Instructions

  1. Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion (If using, rinse and chop cilantro leaves).

  2. In a colander, drain and rinse black-eyed peas and corn

  3. In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.

Pineapple Carrot Muffins

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Pineapple Carrot Muffins

Image Source/ Recipe Source: www.cookingmatters.com

Ingredients
  • 1 medium carrot
  • 1 cup crushed pineapple with juice
  • 5 tbsp. canola oil
  • ¼ cup cold water
  • 1 Tbsp. white distilled vinegar
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • pinch of nutmeg or pumpkin pie spice
  • non-stick cooking spray
Instructions
  1. Preheat oven to 350 degrees.
  2. Rinse and peel carrot. Shred with a grater. Measure out ¾ cup shredded carrot.
  3. In a medium bowl, add pineapple with juice, oil, water, vinegar, and shredded carrot. Mix with a fork to combine.
  4. In a large bowl, mix flour, brown sugar, baking soda, cinnamon, salt, and nutmeg.
  5. Add wet ingredients to dry ingredients. Mix until just combined. If using walnuts or raisins, gently stir in now.
  6. Coat muffin pan with non-stick cooking spray. Fill each cup about ¾ full with batter.
  7. Bake on middle rack until muffin tops are golden brown and a toothpick inserted comes out clean, about 20-25 minutes.