4 cups old-fashioned oats
½ cup pecans or walnuts (or your favorite nuts)
1/3 cup unsweetened cocoa powder
1 teaspoon fine sea salt
⅓ cup canola oil
½ cup maple syrup
2 teaspoons vanilla extract
½ cup semisweet or dark chocolate chips (mini or chopped)
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
In a large bowl, add oats, nuts, cocoa powder, and salt. Mix until well-combined.
In a separate small bowl, whisk together canola oil, maple syrup, and vanilla extract. Add mixture to the large bowl and stir until evenly combined.
Spread the mixture evenly onto the prepared baking sheet. Bake for 35-40 minutes, stirring every 10 minutes. Stir one more time, turn oven off, and let the granola sit in the oven for another 5 minutes, or until all is lightly toasted and golden in color. Remove from the oven and slide the granola on the parchment paper onto the counter. Mix in the chocolate chips immediately, so they melt into the granola. Allow to cool completely. Add any desired additional toppings. Enjoy on top of your yogurt, cereal, oatmeal, or just a tasty snack! Store in an airtight container for up to two weeks.
2 Tablespoons fresh lemon juice
1 ½ Tablespoon apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon hot honey
2 Tablespoons fresh basil or 1 teaspoon dried basil
½ teaspoon Kosher salt
3 Tablespoons white truffle oil
3 garlic cloves, crushed
½ teaspoon freshly ground pepper
Protein options: 2 pounds of fresh fish, chicken tenderloins, tofu, or shrimp
Optional garnish: freshly ground pepper and basil
Whisk together lemon juice through garlic in a small bowl. Remove 1 tablespoon and set aside.
Place your protein of choice in a large sealable baggie. Add the rest of the marinade, seal, and shake well. Marinate for at least 1 hour in the refrigerator or overnight, turning frequently.
Preheat the grill to medium-high heat, depending on your protein. Cook for 5-7 minutes per side, flip, and continue cooking until cooked through and the desired doneness. Place on serving platter. Pour saved marinade on top, sprinkle with freshly ground pepper and basil. Makes 6-8 servings.
INGREDIENTS — dressing
½ cup fresh strawberries, washed and cored
¼ cup balsamic vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
¼ cup nonfat Greek yogurt, plain
1 Tablespoon olive oil
1 Tablespoon water
¼ teaspoon salt
freshly ground pepper to taste
INGREDIENTS — salad
4-5 cups romaine, washed, dried and chopped into bite-size pieces (any favorite greens!)
½ cup fresh strawberries, washed and sliced thin
¼ cup roasted walnuts, chopped
¼ cup feta cheese (optional)
freshly ground pepper
Optional protein toppings for a main dish: grilled or blackened chicken, tofu, shrimp
Place all of the dressing ingredients in a blender. Blend for about 30 seconds, or until smooth. If too thick, add another tablespoon of water at a time until desired consistency. Taste and add more ground pepper as desired. Set aside.
Place salad greens in medium salad bowl. Toss with 3-4 tablespoons of prepared dressing. Top with strawberries, walnuts, feta cheese, and protein. Drizzle with and additional 1–2 teaspoons dressing and freshly ground pepper to taste. Makes 4 servings.
THE REBELLIOUS RD
As a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect.