Recipes

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Breakfast Cookies

Ingredients:

2 cups oats
1 1/4 cups applesauce
1/2 cup peanut butter
1/4 cup mix-ins of choice (raisins, dried cranberries, chocolate chips, etc)

Instructions:

Preheat oven to 350 degrees.
Mix all ingredients together.
Spoon cookies onto baking sheet.
Bake for 12 minutes.
This whole grain recipe can be customized with any mix-ins or seasonings you desire, using entirely shelf-stable pantry ingredients.

Youtube Tutorial

Beans and Rice

Ingredients:

2 cups Rice uncooked, preferably brown
30 ounce can Dark Red Kidney Beans rinsed
3 cloves Garlic minced
2 teaspoons Cajun Seasoning
3 stalks Celery chopped
2 Onions chopped
2 Green Bell Peppers chopped
4 cups Water
Salt, pepper, & sprinkle with hot sauce to taste

Instructions:

Rice Cooker Method:
Place all ingredients in the rice cooker. Cook for one cycle. (Cook time can vary depending on rice cooker.)
When done cooking, fluff with a fork and season to taste.
Slow Cooker Method:
Place all ingredients except rice in slow cooker. Cook for 4 hours on high.
Stir. Add rice and cook for 2-1/2 hours more.
When done cooking, fluff with a fork and season to taste.

Basic Green Smoothie

Ingredients:

1 cup Greens such as spinach or kale
1/2 Banana
1 cup Apple chopped or
1 cup Strawberries fresh or frozen or
1 cup Berries fresh or frozen
1 cup Milk or milk substitute

Instructions:

Place all ingredients in a blender in the order listed.
Blend until smooth and creamy. Add a little water if desired for a thinner smoothie.
Chef's TipsIf using greens in a drink sounds weird to you, try spinach. You will barely taste it once mixed with fruits.
Use frozen fruit for a thicker, colder smoothie.

Youtube Tutorial

Banana Sushi

Ingredients:

1 whole wheat tortilla, 8-inch
2 tablespoons peanut butter
1 banana, peeled
Cinnamon, to taste
1 tablespoon raisins, optional
1 tablespoon nuts, chopped, optional

Instructions:

Serves 2 - adjust quantity as needed
Spread peanut butter across tortilla.
Sprinkle raisins or nuts, if using, on the peanut butter.
Shake cinnamon on top of peanut butter.
Place peeled banana in middle of tortilla.
Roll the tortilla tightly.
Slice into 8 pieces and serve.

Youtube Tutorial

Okra

Okra is a great source of: Fiber - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy, too.Vitamins A, B, C, & K, which are vital for immune health and healing.Folate, or folic acid, helps our tissues grow and our cells work. Especially important for pregnant women.

Instructions:

Choose okra that is bright green and firm.
Avoid okra that is moldy, limp, or dried out.
Keep okra in a plastic bag in fridge for 2-3 days.
Before cooking, wash with cold water.
Toss okra with a small amount of olive oil and salt before roasting, grilling, baking, broiling, or air frying.
Use in gumbo, curries, sautes. soups, or as a side dish.

Mango

Mangoes are great sources of: Vitamin A keeps our eyes working, our immune system strong, and our cells growing.Vitamin C keeps our immune system strong and helps our bodies heal quickly.Vitamin E protects cells in our body from damage and keeps our immune system healthy.Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.

Instructions:

How to Prepare: Clean mangoes by rinsing under cool running water and scrubbing with a brush or rubbing with your hands.
Dry with paper towels or air dry.
While holding the mango with the stem at the top, slice down just to the side of the stem.
Then make another slice, parallel to the first, on the other side of the stem.
Your goal is to create two halves, leaving the pit in the center slice.
Next, add vertical and horizontal cuts to each half to create a grid, without slicing all the way through the skin.
Finally, use a knife, spoon, or glass to scoop out the cubes of mango.
OR: You can also remove the skin by using the tip of a sharp knife to make 4-6 shallow cuts in the skin from the top almost to the stem end of the mango.
Peel back the skin as you would a banana and eat around the pit.

Lentils

Lentils are great sources of: Fiber Folate, or folic acidIron Protein

Instructions:

Store dried lentils in an airtight container in a cool, dry, dark place.
Dried lentils can last for up to 1 year.
Store cooked lentils in an airtight container in the refrigerator for up to 1 week.
Lentils are quick and easy to cook and don't require soaking.
Wash lentils and pick out any debris.
Drain and put them into a pot.
Use a ratio of 1 cup of lentils to 2 cups of water.
Add seasonings if desired, but don't add salt yet.
Bring to a rapid simmer over med-high heat and then reduce to a low simmer.
Cook uncovered for 20-30 minutes.
Lentils are done as soon as they're tender.
Strain and add salt, if desired.
Serve them warm over brown rice or cold over a green salad.

Hot Peppers

Hot peppers are great sources of: Vitamin A keeps our eyes working, our immune system strong, and our cells growing.Vitamin C keeps our immune system strong and helps our bodies heal quickly.

Instructions:

Look for firm, shiny, bright colored peppers with no browning or soft spots.
Store peppers in plastic bag in refridgerator for 3-4 days.
Cut off the stem and halve the pepper; remove seeds and membrane to decrease the heat.
Sauté or roast.
You can also microwave peppers in covered dish with a little water for 4-6 min or until tender.
Jalapeño, Habanero, Serrano, Anaheim, Chilies