Crustless Mini Quiches

Ingredients

6 egg whites or 1 cup pre-separated egg whites
1 cup yellow pepper or other vegetable of your choice, chopped or shredded
½ cup  tomato (any kind), chopped
½ cup  chopped soy turkey slices or your choice of meat or meat substitute cooked and chopped

salt and pepper optional

Directions

Mix, pour into lightly greased muffin tin, and bake at 375 for 20 minutes or until toothpick comes out . 
Cool, then put into baggies and refrigerate or freeze.

Number of servings:8 mini quiches

Total Prep time: 10 minutes

Quinoa Energy Bars

Ingredients

1 cup cooked quinoa

1/3 cup chopped walnuts

1 cup old fashioned oats

1/3 cup dried cranberries

1/4 cup shredded unsweetened coconut

1/3 cup maple syrup or agave nectar

1 teaspoon vanilla extract

2 Tablespoons almond butter

1/2 cup cacao nibs or bittersweet chocolate chips

1/2 teaspoon sea salt

Directions

1. In a large bowl combine all ingredients. Mix well.
2. Line 8x8 baking dish or pan with plastic wrap with it overhanging the edges.
3. Press mixture into dish.
4. Chill until firm at least 20 minutes.  
5. Take out of refrigerator and flip onto a cutting board.  
6. Peel off plastic wrap. 
7. Cut into 16 portions.
8. Individually wrap or layer in an airtight container with plastic wrap or wax paper.

I found this recipe in a publication called Bottom Line Health. June 2013 Issue.

http://magazine-order.com/bottom-line-health.html?adt=420580&kw=bottom+line+health

Changes I made

Substituted walnuts for raw sunflower seeds(problems with digesting sunflower seeds)

Substituted dried cranberries for dried cherries(cheaper)

Substituted old-fashioned oats for quick oats(I like the texture of old-fashioned oats better)

Quinoa with Pesto and Kale

Ingredients
1/2 cup sun-dried tomatoes
2 cups chopped fresh basil
1/2 cup pine nuts
1/3 cup grapeseed oil
1 teaspoon wheatgrass powder
3/4 teaspoon sea salt
4 cups cooked quinoa
2 cups kale, sliced into thin ribbons about 2 inches long

Directions
1.  Soak sun-dried tomatoes in hot water for 30 minutes or until soft.  Drain. Slice thinly.
2.  Use a food processor to blend basil, pine nuts, oil, wheatgrass powder, and
sea salt into pesto sauce.
3.  In a large bowl , toss pesto with quinoa, sun-dried tomatoes, and kale.   Serve cold or gently heat.
Serves 4 to 6

I based my recipe off of one in the magazine Mother Earth Living called Quinoa with Secret Pesto and Sun-Dried Tomatoes but I made quite a few changes. I don't know what issue I took it out of.

Here is a link to order the magazine.  It is not available online.
https://www.motherearthliving.com/subscribe/subscribe.aspx?promocode=EMLGODAB&gclid=CNj-lY6g_rgCFfFDMgodWzEASQ

The changes I made:
Used pine nuts instead of hemp seeds
Omitted 1/3 cup essential fatty acid (EFA) oil
Omittted 1 teaspoon nutritional yeast
Omitted 1 Tablespoon minced garlic
Used kale instead of baby spinach

Cacao Almond Butter Fudge

Ingredients

2 cups almond butter (use raw and unsalted if you can)

¼ cup cacao powder

½ cup pure maple syrup (no high fructose corn syrup)

1 TBSP vanilla extract

Optional

sea salt

1 cup chopped walnuts or your choice (optional)

Directions

1. Combine ingredients in a large bowl and mix well. If it's hard to mix, microwave for 1 minute.

2.  Line pan with parchment paper or plastic wrap and flatten. Use a 7x9 or 8x8 pan.

3.  Optional - sprinkle with sea salt

4.  Place pan in freezer for an hour.

5.  Remove from freezer and flip out of pan.

6.  Cut into squares.

7. Place squares in air tight container.  Place parchment paper between layers to prevent sticking.

8.  Store in freezer.

Notes:  

Chances are your almond butter was in the refrigerator.  Allow it to become room temperature.  That will help make the mixing easier.

Everything is raw except the maple syrup.  That has to be cooked.  Super yummy.  

Careful, you might eat too many!