1 large turnip, peeled and diced
1/4 onion, diced
3 slices turkey bacon (no nitrates of course :)
1 tblsp olive oil
1/2 tsp each of paprika, garlic powder, salt, & pepper
1 green onion, sliced, for garnish
Parsley, for garnish
Preheat the oven to 375 degrees. Line an 8-inch square pan with parchment.
Place half of the oats in a food processor, and process until finely ground. Transfer to a large mixing bowl and stir in the remaining oats, xylitol, cinnamon, and sea salt.
Place 3 of the cored apples in the food processor, and process until smooth. Finely chop the remaining 2 apples. Add the apple puree and chopped apples to the mixing bowl, along with the rice milk and vanilla. Stir well.
Spread the mixture in the lined pan and bake 55 minutes, or until the center springs back when lightly touched. Let cool and cut into 10 bars. Enjoy immediately, or freeze in ziplock bags (2 bars per bag) for quick single-serving breakfasts.
1 ripe banana, mashed
2 tablespoons chia seeds
heaping 1/3 cup rolled oats
1/4 teaspoon cinnamon
2/3 cup almond milk
1/3 cup water
1 tablespoon ground flax
For garnish: soaked almonds, pepita seeds, hemp hearts, cinnamon, toasted coconut, nut butter, spices (cinnamon, ginger, allspice)
The night before: Grab a medium bowl and mash the banana until smooth. Now stir in the chia, oats, cinnamon, milk, and water until combined. Cover and refrigerate overnight.
In the morning: Scoop the oat mixture into a medium pot. Increase heat to medium-high and bring to a simmer. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. At the end of cooking, stir in flax (optional).
Pour oats into bowl. Garnish with your desired toppings. Get cozy!
Preheat the oven to 350º. Combine all ingredients in a mixing bowl & use your clean hands to mix and toss to coat. The coconut oil might be liquid or solid. (it has a melting point of about 75ºF.) Run the glass jar under warm water to melt if solid. Spread the mixture in a thin layer on a baking sheet & bake for 10-12 minutes, until very lightly toasted. Mix – bake until lightly brown. Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.
Note: It is very easy to over cook this granola.
3 cups almond meal
3 eggs, beaten
½ cup honey
2 mashed ripe bananas
1 tsp baking soda
sprinkle ground flax seed
¼ cup coconut oil
Mix together & pour in a pan. Bake at 350 degrees for 30-45 minutes, until cake springs back to the touch.
In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove.
Kiki brings her unique take on health and wellness to the North Shore.