1 cup Kodiak Cakes® dark chocolate mix
½ cup old-fashioned oats
1 cup creamy peanut butter
½ cup honey
1 teaspoon vanilla extract
2 Tablespoons chia seeds
⅓ cup mini chocolate chips
Option: add a scoop of protein powder
Line a baking sheet with parchment paper and set aside.
In a medium mixing bowl, combine the Kodiak Cake® mix, oats, peanut butter, honey, and vanilla extract. Add the chia seeds and chocolate chips. Stir until well combined.
Using a tablespoon to measure, scoop one tablespoon of the mixture at a time and round each into a ball. Place the balls on the prepared baking sheet. Place the baking sheet in the refrigerator until firm, at least 2 hours, or overnight.
Store in a covered container for up to 2 weeks in the refrigerator or up to 2 months in the freezer.
Makes 30 servings. 1 serving = 1 ball
Nutrition Information (per serving):
Calories: 95; Total fat: 5.6 g; Saturated fat: 1 g; Sodium: 37 mg; Cholesterol: <1 mg;
Total carbs: 11 g; Fiber: 1.5 g; Sugars: 6 g; Protein: 3.5 g
½ small avocado, pit and skin removed
1 teaspoon white miso paste, reduced sodium
1 teaspoon freshly squeezed lime juice
½ - 1 teaspoon siracha (¼ = little kick; ½ = nice kick; 1 = hot kick)
1 Tablespoon Greek yogurt, plain
1 Tablespoon fresh cilantro, chopped + 1 pinch
Place avocado in a wide small bowl and mash with a fork. Add the miso and continue to mash into the avocado. Add the lime juice, siracha, yogurt, and cilantro. Whisk together with the fork until a smooth paste. Spread it, sprinkle a pinch of cilantro, and enjoy! Makes one serving.
4 cups corn kernels, fresh (about 4-5 ears cooked and cut from the cob), frozen (defrosted and drained), canned (rinsed and drained)
1 red bell pepper, cored, seeded, finely chopped
½ small red onion, finely chopped
½ cup chopped cilantro
½ cup crumbled feta or cotija cheese (optional)
½ jalapeño pepper, finely diced (or more if you like extra heat)
4 slices turkey bacon, cooked, chopped into bite-size pieces
4 Tablespoons Greek yogurt, plain, nonfat
1 lime, zested and juiced
1 teaspoon cumin
½ teaspoon chili powder
Freshly ground black pepper and salt to taste
In a large bowl, toss together corn, bell pepper, onion, cilantro, cheese (optional), jalapeño pepper, and turkey bacon.
In a small bowl, whisk together Greek yogurt, lime zest, lime juice, cumin, and chili powder until smooth. Season with salt and pepper to taste.
Pour dressing over corn mixture and gently stir until well coated. Add additional lime juice, cilantro, salt, or pepper, to taste. Makes 8 (½ cup) servings.
1½ cups quinoa
1 can black beans, rinsed and drained
3 Roma tomatoes, rinsed and chopped into bite-sized pieces
2 Tablespoons of olive oil
2 Tablespoons freshly squeezed lemon juice
1 teaspoon honey
2 garlic cloves, peeled, finely grated
½ cup fresh cilantro or basil, chopped
¼ teaspoon red pepper
½ teaspoon Kosher salt
Options: cut-up grilled chicken, lean meat, tofu, feta cheese, toasted pepitas, or other nuts or seeds
Prepare quinoa according to package directions and leave in the pan on warm heat. Add the prepared beans and tomatoes. Stir to mix and allow for the mixture to get warm, about 4-5 minutes.
In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, cilantro or basil, red pepper, and salt. Taste to adjust any seasonings. Pour over the quinoa and stir well. Option to garnish with additional herbs. Makes 4-6 servings.
1 large cucumber, peeled, halved lengthwise, seeded
2 large tomatoes, halved and seeded
1 bell pepper (any color or a combo of colors!), halved, cored, and seeded
1 medium red onion, peeled, sliced in half
2 cups V8 juice®, low sodium
¼ cup balsamic vinegar
1 Tablespoon fresh lemon juice
1 Tablespoon olive oil
1 Tablespoon crushed garlic
1 jalapeño pepper, halved, seeded
Salt and freshly ground pepper to taste
1 pound of any combination of cooked shrimp, scallops, lump crabmeat
Optional garnishes: fresh cilantro, hot sauce, fresh minced mango
Finely chop half of your cucumber, one of your tomatoes, half of your bell pepper, and half of your onion—place in a medium bowl and set aside.
Chop the other half of your cucumber, your second tomato, the other half of your pepper, and the other half of your onion, into large chunks. Toss them into your blender. Add your V8 juice, vinegar, lemon juice, olive oil, and garlic. Process until puréed.
Add to the chopped vegetable bowl. Stir to blend. Mince half of the jalapeño pepper and add to the bowl. Add the salt, freshly ground pepper, and perhaps some hot sauce, and continue to stir and taste until your desired spice. Stir in the seafood. Ladle into four soup bowls and garnish as desired. Makes 4 servings appetizer servings or 2 entrée 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.