Welcome to the Recipe of the Week Page!
We will do our best to update this site with weekly recipes that are healthy, simple and delicous. If they're not gluten free or dairy free, will will offer alternatives so that you can make them allergen free. Please feel free to let us know if you have any questions.
Printed versioins of these recipes can be found in our office on the bulletin board.
Greatest Energy Bites
What You'll Need:
4 cups rolled oats (we used gluten-free!)
1.5 cups raw sunflower seeds
2 teaspoons cinnamon
1 cup banana chips, crumbled
1/2 cup dried blueberries
1 cup chocolate chips
1 cup sunflower seed butter (can also use peanut or almond butter!)
1/2 cup agave nectar (or honey or even stevia - experiment with amounts to taste)
What to Do:
1. Combine oats, sunflower seeds, banana chips, blueberries, cinnamon, and chocolate chips in a bowl. Add sunflower seed butter and agave and stir until well combined.
2. Refrigerate mixture until relatively firm (about 20 minutes). (If you're extra impatient like we are, feel free to throw the mixture in the freezer for half that time!)
3. Using a teaspoon to measure, roll mixture into balls. Feeling fancy? Try rolling the finished bites in cocoa powder, cinnamon, or toasted coconut. Or just start eating them as-is. Store in the fridge (or freezer) in an airtight container!
Makes about 25 bites
This recipe borrowed from Greatist.com and can be seen here:
What you'll need:
1 cup coconut milk
⅓ cup coconut oil
⅓ cup honey
1 tablespoon vanilla extract
⅛ teaspoon stevia
½ cup blanched almond flour
1 tablespoon coconut flour
1 ½ cups unsweetened shredded coconut
¼ teaspoon celtic sea salt
What to Do:
1. Mix eggs, coconut milk, oil, honey, vanilla and stevia in a food processor
2. Pulse in almond flour, coconut flour, shredded coconut and salt
3. Transfer ingredients into an 8x8 inch Pyrex baking dish
4. Bake at 350° for 30 minutes
5. Cool for ½ hour, then place in refrigerator and serve when chilled
Makes 16 bars
This recipe borrowed from Elana's Pantry and can be seen here:
There are few things many people enjoy more than a heaping serving of
spaghetti with meatballs and some yummy tomato sauce to top it off!
However, along with this wonderful meal comes a heaping amount of
calories! So, here is a healthy alternative. Spaghetti Squash……
Spaghetti Squash can be used in a lot of different recipes, or it can
simply be enjoyed cooked with a little butter, and salt and pepper. My
favorite way to eat spaghetti squash is to use it as a substitute for
pasta, which is why it is a featured recipe.
FYI; A 4 oz serving of pasta is about 400 calories! A 4 oz serving of spaghetti squash is only 37 calories!
1 small spaghetti squash, halved and seeded
Sauce Ingredients (or use your favorite jar of red sauce)
- 1/4 cup olive oil
- 6 cloves garlic, chopped
- 3 (28 ounce) cans crushed tomatoes
- 1 pinch salt and pepper to taste
- 1 tablespoon dried parsley
- 8 leaves fresh basil leaves
- 1 cup water
- 2 tablespoons olive oil
- 1 (20 ounce) package grass fed ground hamburger or buffalo
- 1 egg, beaten
- 1/3 cup Italian seasoned bread crumbs (or substitute gluten-free herbed bread crumbs)
- Preheat oven to 350 degrees F (175 degrees C).
- Place each squash half cut side down on a cookie sheet and bake
uncovered for about 45 to 60 minutes or until a fork goes easily into
the shell. Allow to cool and scoop out the strands of squash into a
strainer with a fork and set aside.
- Grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
- In a medium bowl, mix together the ground meat, egg, and bread
crumbs using your hands. Using an ice cream scoop if possible, form the
meat into golf ball sized meatballs. Place about 1 inch apart in the hot
baking dish. Press down to flatten the bottom just slightly.
- Bake for 15 minutes in the preheated oven, then turn them over,
and continue baking for about 5 more minutes, or until somewhat crispy
on the outside. Serve with pasta and sauce or however you'd like.
- In a skillet, heat oil over medium heat; brown garlic lightly.
Stir in tomatoes, salt, pepper, parsley and basil. Pour in water and let
it come to a boil. Reduce heat to low and cook 2 hours stirring
occasionally so it doesn't stick to bottom of pan.
Top the squash with the sauce and meatballs and serve.