Recipes from this week’s meeting

12 May Recipes from this week’s meeting

Special thanks to Aimee Silver, who conducted a workshop on kitchen safety and cooking!

Here are the recipes that the Cubs created with Aimee:

Cocoa Crunch Granola Bars

Makes: 30 bars

• 1 can (19 oz/540 ml) brown lentils, rinsed and drained
• 1/2 C (125 ml) vegetable oil
• 1 egg, beaten
• 1 tsp (5) vanilla extract
• 2 C (500 ml) quick-cooking oats
• 2/3 C (160 ml) shredded coconut
• 1/3 C (80 ml) bran cereal
• 1 scoop ⦁ Sweet Coconut Vegan Protein Blend
• 1/4 C (60 ml) brown sugar
• 1 tsp (5 ml) ⦁ Cinnamon (ground), or Chai Spice
• 1/4 C (60 ml) semi-sweet chocolate chips, optional
• 1-2 Tbsp (15-30 ml) ⦁ Cocoa Crunch Whole Food Sprinkle, to top

Preparation

• Preheat oven to 350° F (180° C).
• Place a lightly oiled ⦁ Perfect Petites mold on a ⦁ Sheet Pan.
• In a food processor, blend together first four ingredients.
• In a bowl, mix together next six ingredients.
• Add dry ingredients to food processor and pulse mixture until all ingredients are just combined.
• Mix in chocolate chips, if desired.
• Sprinkle whole food sprinkle in each cavity and divide mixture evenly on top. Press in lightly. Bake for 15–20 minutes.
• When cool to the touch, flip mold onto ⦁ Sheet Pan and twist to pop out granola bars.

Tip: For a vegan option, substitute egg by combining 1 Tbsp (15 ml) ground flax seeds with 3 Tbsp (45 ml) water. Hack: Replace half the brown sugar with Chocolate Truffle Sweet Dip Mix.

Strawberry Banana Smoothie + Spinach!

• 1 C (60 ml) milk
• 1/2 C (125 ml) fresh or frozen sliced strawberries
• 1/2 banana, chopped
• 1 cup spinach
• 1/2 Tbsp (7.5 ml) Summer Berry Sweet Dip Mix
• 1 scoop Sweet Coconut Vegan Protein Blend, or (1 C/250 ml) plain Greek yogurt

Preparation

• Blend all ingredients in a blender until smooth and frothy.
• Pour into glass and serve.

Tip: Try layering with fresh or frozen fruit. Make a smoothie ice pop! Simply freeze 1/2 recipe in an Ice Pop Mold for 4 hours for a healthy frozen treat!

Thanks Aimee!