Kale and Roasted Squash Quinoa Salad Recipe 1 medium butternut squash (about 1 1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon fine sea salt freshly ground black pepper 2 cups cooked, cooled quinoa 2 cups fresh baby kale, coarsely chopped 1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji) 1/3 cup
coarsely chopped toasted almonds or pecans
Not exact matches
Ingredients: 100 grams (1 cup) whole oats 25 grams (1/4 cup)
toasted pumpkin seeds 25 grams (1/4 cup)
toasted almonds,
coarsely chopped 25 grams (1/4 cup) shredded coconut 50 grams dark chocolate, finely
chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp.
I
toast then
coarsely chop my filberts (hazelnuts)- and you could use so many different yummy crunchies here - pine nuts, pecans,
toasted slivered
almonds, even croutons of day old crusty bread... for those watching their saturated fat, use evaporated skim milk instead of the cream - just as yummy!
Allow
toasted almonds to cool and then
chop coarsely.
3 tablespoons sherry vinegar 1 teaspoon coarse Dijon mustard 1 small shallot, minced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper to taste One large bunch kale, stemmed and thinly sliced 1 medium kohlrabi, peeled and julienned (I sliced thinly with a mandolin, then cut into matchsticks) 1/4 cup whole raw
almonds, lightly
toasted and
coarsely chopped 1/4 cup raisins or other dried fruit
If you wish, sprinkle with
toasted almonds (or another favorite nut,
toasted and
coarsely -
chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
Chocolate Hazelnut Granola Recipe 3 cups old - fashioned rolled oats 3 tablespoons unsweetened natural cocoa powder 3 tablespoons virgin coconut oil 3 tablespoons creamy
almond butter 1/3 cup pure maple syrup 1/4 teaspoon fine sea salt 1/2 teaspoon pure vanilla 1 cup
coarsely chopped hazelnuts (
toasted and skinned)
It's 1/4 c. of silvered
almonds,
toasted; 1 1/2 c. cilantro leaves; 1 jalapeno pepper pepper, seeded &
coarsely chopped, 3 cloves garlic, crushed & peeled, 1/2 t. sea salt; 2 T. olive oil; 1 T. fresh lime juice, 1/4 t. fresh ground pepper.
Apricot, Kale, and Quinoa Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups finely
chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion,
coarsely chopped 1/3 cup roughly
chopped or whole
almonds,
toasted Salt and Pepper to taste
2 1/2 cups unsifted all - purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon salt 2 cups (12 ounces) GUITTARD REAL SEMISWEET CHOCOLATE CHIPS 1/4 cup butter 2 tablespoons milk 1/2 cup light molasses 1 large egg 3/4 cup
toasted almonds,
coarsely chopped 1/2 cup crystallized ginger,
chopped
Apricot, Kale, and Quinoa Salad Ingredients 1 cup quinoa 1.5 cups water 2 small or 1 large clove of garlic, minced 1 tablespoon course - grain Dijon mustard 1 tablespoon apricot preserves 2 tablespoons olive oil 2 tablespoons balsamic vinegar 4 cups finely
chopped, washed kale 4 - 6 pitted and sliced fresh apricots 1/4 red onion,
coarsely chopped 1/3 cup roughly
chopped or whole
almonds,
toasted Salt and Pepper to taste