I declared April my get healthy month, but I’ve done little to change my diet and (currently non-existent) exercise habits. Shame on me. Once upon a time not long ago I was in great shape, so I know what I’m missing… I’m just having a hard time getting going.
My sister is pretty solid on the healthy eating front. She sent me these recipes and claims that even her kids love them. I plan to give them a try and thought I’d share in case anyone else wants to play along!
- 3 cups oat flour (rolled oats ground into a flour)
- 2 scoops vanilla protein powder (OR just sub an extra 1/2 cup oat flour)
- 2 T sugar (optional)
- 1/2 t sea salt
- 1/2 cup + 2 T nut butter of choice (i.e. peanut butter, almond butter..)
- 3/4 cup honey (OR brown rice syrup if vegan)
- 1/4-1/2 cup unsweetened almond milk
- White chocolate chunks (OR chocolate chip of preference)
- Dried raspberries and cranberries
- Line a large baking tray with baking paper and set aside.
- In a large bowl mix together oat flour, protein powder, sugar, and sea salt.
- In microwave or on stove, heat the nut butter and honey until melted and stir together.
- Add the liquid mixture to the dry mixture and stir until fully combined. The mixture should be crumbly. Slowly add almond milk until a very thick dough is formed. Stir in the chocolate pieces, dried raspberries and cranberries until fully incorporated.
- Using your hands, form small balls with the dough and press into a cookie shape on the baking tray. You can use a fork to smash in decorative lines. Refrigerate for at least 30 minutes before eating.
- Juice and pulp of one lemon
- 1 1/2 T apple cider vinegar
- 2 T extra virgin olive oil
- 1 T minced garlic
- 3/4 t sea salt
- 1 large bunch kale
- Whisk all of the ingredients except the kale together in a really big bowl. Set this “marinade” aside.
- Wash and spin kale dry. Cut the leaves from the stalks and tear into chip sized pieces.
- Add the kale pieces to the marinade. Coat the kale in the marinade, kneading it into the leaves.
- Lay the kale out in a single layer on food dehydrator sheets. Set dehydrator to 145 degrees for 3-4 hours (OR just use your oven set on 140-150 degrees). Kale chips are done when they are crisp and snap in half when bent.