Easy No-Cook Vanilla Cinnamon Granola

Granola is a great way to kick start your energy for the day! This one has all the good stuff. If you have a nut allergy, just replace walnuts with sunflower seeds or pumpkin seeds.

Ingredients:

• 1 cup walnuts, raw, chopped
• 12 dates, Medjool, pitted and chopped
• 1 cup oats, rolled (gluten-free if necessary)
• 1/4 cup coconut flakes, unsweetened
• 1 Tbs chia seeds
• 1 Tbs hemp seeds
• 1 tsp vanilla extract
• 1/2 tsp cinnamon, ground
• salt, to taste

Directions:

Prep

1. Pit and chop dates

Make

1. Add walnuts to food processor and pulse until roughly chopped
2. Add dates and pulse until combined with walnuts
3. Add balance of ingredients and pulse until combined
4. Add a few pinches of salt if desired
5. Pour onto baking sheet and separate with fingers
6. Let air dry for about four hours
7. Place in an airtight container and store in refrigerator for up to two weeks

Notes:

Pecans work well in place of walnuts here.

Serving size indicated is perfect for breakfast or snack but you can also use less as a topping!

Chickpea Butternut Squash Soup: Wholesome Goodness In A Bowl

Are you in the mood for a hearty soup filled with nutritional goodness? This is the one for you! Our vegan-friendly chickpea, butternut squash, and corn soup is a warm embrace on a chilly evening. Packed with the goodness of chickpeas, the sweetness of butternut squash, and the freshness of corn, this soup is a hearty meal that satisfies your soul and taste buds alike. Dive into this easy-to-follow recipe that promises to be your new go-to comfort food for all seasons.

Ingredients:

• 1 medium onion, chopped
• 1 tsp rosemary, fresh, chopped
• 2 cloves garlic, minced or pressed
• 2 cups butternut squash, peeled and cubed
• 2 Tbs olive oil
• 1 tsp turmeric, ground
• 3 cups chickpeas, canned, drained and rinsed
• 4 cups vegetable broth
• 2 cups corn, frozen, defrosted
• salt, to taste
• black pepper, to taste

Directions:

Prep

1. Chop onion, and rosemary, and mince the garlic
2. Peel and cube butternut squash (can use pre-cut or frozen)

Make

1. Sauté onion in olive oil to a large soup pot over medium heat until soft and fragrant
2. Add turmeric, garlic and rosemary and stir to coat the onions – about 1 minute
3. Add the rest of the ingredients, except the corn, and cover with vegetable broth
4. Reduce heat and simmer with the lid on for 20 minutes, stirring occasionally
5. Transfer half of the soup to a blender and purée until smooth
6. Add purée soup back to pot, along with corn
7. Stir and season with salt and pepper to taste
8. Garnish with a drizzle of olive oil and a sprinkle of red pepper flakes if desired

Healthy Cauliflower Fried Rice: Your New Go-To Weeknight Dinner

Cauliflower Fried Rice Recipe and Cooking Video

This Healthy Cauliflower Fried Rice is not only bursting with flavor but also aligns with your health-conscious lifestyle. Made with fresh, riced cauliflower and a medley of vibrant vegetables, each bite offers a low-carb twist to traditional fried rice. Perfect for a quick weeknight dinner or a nutritious meal prep option, this recipe is designed to delight and nourish!

Ingredients:

• 1 head cauliflower
• 1 Tbs olive oil
• 1 tsp sesame oil
• 1/4 cup onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1/3 cup vegetable broth, low sodium
• 1 tsp ginger, minced
• 4 Tbs soy sauce
• 1  1/2 cups edamame, shelled, defrosted
• 2 scallions, chopped

Directions:

Prep

1. Cut the floret pieces from the cauliflower stems and rinse
2. Place the cauliflower florets in a food processor and pulse 3-5 times until cauliflower is chopped into rice sized pieces
3. Chop onion, pepper, garlic and scallions
4. Grate ginger

Make

1. In a large skillet heat the olive oil and sesame oil
2. Add the onion and red pepper to the skillet and sauté until the onion is tender and translucent – about 3 minutes
3. Stir in the garlic, broth, ginger and soy sauce
4. Transfer the cauliflower to the pan and stir
5. Cover with lid and cook over medium-high heat for 3-4 minutes
6. Remove the lid, stir in the edamame and sauté for 3-5 minutes or until liquid has cooked off and cauliflower is tender
7. To serve, top with sliced green onion and additional soy sauce (if desired)

Notes:

You can also use frozen cauliflower rice that has been defrosted and drained.