Below are a few of the recipes that we love to include in our lunch totes. They each feature Super Foods, are Super easy to make and taste Super wonderful. Use them as shown, or experiment, revise, and add to. Your co-workers will want your recipes - please share!
2 cups whole wheat flour
1 1/4 cups rolled oats
3/4 cup granulated white sugar
1 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1/2 cup dark chocolate chips
1 egg
1 tsp. vanilla
1 cup pumpkin puree
1/2 cup natural peanut butter
1 1/4 cups rolled oats
3/4 cup granulated white sugar
1 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1/2 cup dark chocolate chips
1 egg
1 tsp. vanilla
1 cup pumpkin puree
1/2 cup natural peanut butter
Healthy Breakfast Cookies (Good for lunch and snacks too!)
Preheat oven to 350 degrees. Mix together all of the dry ingredients including the chocolate chip cookies in a large bowl. Mix the egg, vanilla, pumpkin and peanut butter in a small bowl. Pour the wet ingredients into the dry ingredients and mix well.
Prepare 1 large or 2 smaller size cookie sheets by greasing them. Measure out 1/5 cup of dough for each cookie. Roll into a ball and flatten into a cookie shape with the palms of your hands. Place on cookie sheet about 1" apart. Bake 8 - 10 minutes. Cookies will be soft. Remove and cool for 10 minutes. Place in freezer bags after cookies have completely cooled. Makes 22 cookies. Note: These are great "give-away" cookies. Just wrap them individually and use the labels provided below for a fun addition to your superfood gift!
Preheat oven to 350 degrees. Mix together all of the dry ingredients including the chocolate chip cookies in a large bowl. Mix the egg, vanilla, pumpkin and peanut butter in a small bowl. Pour the wet ingredients into the dry ingredients and mix well.
Prepare 1 large or 2 smaller size cookie sheets by greasing them. Measure out 1/5 cup of dough for each cookie. Roll into a ball and flatten into a cookie shape with the palms of your hands. Place on cookie sheet about 1" apart. Bake 8 - 10 minutes. Cookies will be soft. Remove and cool for 10 minutes. Place in freezer bags after cookies have completely cooled. Makes 22 cookies. Note: These are great "give-away" cookies. Just wrap them individually and use the labels provided below for a fun addition to your superfood gift!
For printable version click file below. For printable labels click file below:
| healthy_breakfast_cookies.pdf |
| cookie_labels.pdf |
2 apples, pared, cored & roughly chopped
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. cardamon
small pat of butter
1 squeeze of lemon juice
1/2 cup apple juice
1 Tbls. honey (optional)
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. cardamon
small pat of butter
1 squeeze of lemon juice
1/2 cup apple juice
1 Tbls. honey (optional)
Super Apple Compote
Combine all ingredients in a heavy saucepan. Simmer semi-covered over medium heat approximately 20 minutes, until the apples are tender. Lightly crush the apples with a fork to break them down. Store in refrigerator until ready to use. Warm it before to mixing into your yogurt - add granola for extra yumminess! Or spread it between two whole wheat pancakes you've made ahead for a delicious sandwich.
Combine all ingredients in a heavy saucepan. Simmer semi-covered over medium heat approximately 20 minutes, until the apples are tender. Lightly crush the apples with a fork to break them down. Store in refrigerator until ready to use. Warm it before to mixing into your yogurt - add granola for extra yumminess! Or spread it between two whole wheat pancakes you've made ahead for a delicious sandwich.
For printable version click file below:
| super_apple_compote.pdf |
2 1/2 cups old fashioned oats
1/4 cup flax seed meal
1/3 cup almond butter
1/3 cup honey
2 1/2 Tbls. butter
1/2 tsp. cinnamon
1/2 tsp. vanilla
1/8 tsp. nutmeg
1/4 cup sliced almonds
1/4 cup flax seed meal
1/3 cup almond butter
1/3 cup honey
2 1/2 Tbls. butter
1/2 tsp. cinnamon
1/2 tsp. vanilla
1/8 tsp. nutmeg
1/4 cup sliced almonds
Almond Butter Granola
Preheat oven to 275 degrees.
Combine honey, butter and almond butter in a heavy saucepan over low heat. Stir until melted. Add vanilla and spices. Mix well. Mix the oats and flax seed meal together with the nuts in a small bowl. Add the grain mixture into the almond butter mixture and stir until evenly coated.
Line a baking sheet with foil. Spread the mixture evenly over the sheet and flatten into a solid sheet of "granola". Bake 20 minutes. Remove from the oven and flip the mixture over and press back down into a flat, solid sheet. Bake another 20 minutes or until the granola begins to brown. Remove from the oven. Allow to cool completely and break into pieces. Keep in an airtight container. Makes 4 cups.
Mix it into yogurt at lunch time or use it as an afternoon snack. Try adding dark chocolate chips to make it even better! Before you remove it from the baking sheet, you can cut it into bars instead of breaking it up. Wrap individually.
Preheat oven to 275 degrees.
Combine honey, butter and almond butter in a heavy saucepan over low heat. Stir until melted. Add vanilla and spices. Mix well. Mix the oats and flax seed meal together with the nuts in a small bowl. Add the grain mixture into the almond butter mixture and stir until evenly coated.
Line a baking sheet with foil. Spread the mixture evenly over the sheet and flatten into a solid sheet of "granola". Bake 20 minutes. Remove from the oven and flip the mixture over and press back down into a flat, solid sheet. Bake another 20 minutes or until the granola begins to brown. Remove from the oven. Allow to cool completely and break into pieces. Keep in an airtight container. Makes 4 cups.
Mix it into yogurt at lunch time or use it as an afternoon snack. Try adding dark chocolate chips to make it even better! Before you remove it from the baking sheet, you can cut it into bars instead of breaking it up. Wrap individually.
For printable version, click file below:
| almond_butter_granola.pdf |
1/2 cup flax seed meal
1/2 cup oat bran
3/4 cup whole wheat flour
2 Tbls. vegetable oil
1/4 cup vegetable oil spread
1/4 cup brown sugar
14 cup white sugar
1 egg
1/2 tsp. vanilla
1/2 tsp. baking powder
1/4 c. dark chocolate chips
2 Tbls. milk
1/2 cup oat bran
3/4 cup whole wheat flour
2 Tbls. vegetable oil
1/4 cup vegetable oil spread
1/4 cup brown sugar
14 cup white sugar
1 egg
1/2 tsp. vanilla
1/2 tsp. baking powder
1/4 c. dark chocolate chips
2 Tbls. milk
Chocolate Chip Flax Cookies
Preheat oven to 350 degrees. Combine vegetable oil, vegetable oil spread, sugar, egg, milk and vanilla in medium size bowl. In separate bowl, mix together the flax seed meal, oat bran, flour and baking powder. Add the dry ingredients to the egg mixture. Mix until blended. Add the chocolate chips into the dough. Measure out 1/5 cup of cookie dough for each cookie. Place on lightly oiled cookie sheet. Bake 12-15 minutes. Makes 16 cookies.
Preheat oven to 350 degrees. Combine vegetable oil, vegetable oil spread, sugar, egg, milk and vanilla in medium size bowl. In separate bowl, mix together the flax seed meal, oat bran, flour and baking powder. Add the dry ingredients to the egg mixture. Mix until blended. Add the chocolate chips into the dough. Measure out 1/5 cup of cookie dough for each cookie. Place on lightly oiled cookie sheet. Bake 12-15 minutes. Makes 16 cookies.
For printable version, click file below:
| chocolate_chip_flax_cookies.pdf |
3 1/2 cups old fashioned oats
1/2 cup diced dried cherries
1 cup roasted pumpkin seeds*
1/4 cup slivered almonds
1/2 cup honey
1/2 cup brown sugar
1/2 tsp. cinnamon
2 eggs, beaten
1/2 cup almond butter
1 tsp. vanilla
1/2 cup diced dried cherries
1 cup roasted pumpkin seeds*
1/4 cup slivered almonds
1/2 cup honey
1/2 cup brown sugar
1/2 tsp. cinnamon
2 eggs, beaten
1/2 cup almond butter
1 tsp. vanilla
Pumpkin Seed Granola Bars
Preheat oven to 350 degrees. Prepare a 15" x 10" jelly roll pan by brushing with a non-stick spray. Mix dry ingredients together. Mix the honey, beaten eggs and vanilla together in a small bowl. Combine this with the dry mixture and mix well. Press the granola mixture into the jelly roll pan firmly. Bake at 350 degrees for approximately 20 minutes or until lightly browned around the edges. Do not over bake. Cool and cut into desired size bars. *To roast Pumpkin Seeds: Toss the pumpkin seeds with 1/2 Tbls. of olive oil and 1/2 tsp. of salt. Spread the seeds on a foil covered baking sheet and roast for approx. 1 hour in a 225 degree oven
Store extra seeds in the refrigerator.
Preheat oven to 350 degrees. Prepare a 15" x 10" jelly roll pan by brushing with a non-stick spray. Mix dry ingredients together. Mix the honey, beaten eggs and vanilla together in a small bowl. Combine this with the dry mixture and mix well. Press the granola mixture into the jelly roll pan firmly. Bake at 350 degrees for approximately 20 minutes or until lightly browned around the edges. Do not over bake. Cool and cut into desired size bars. *To roast Pumpkin Seeds: Toss the pumpkin seeds with 1/2 Tbls. of olive oil and 1/2 tsp. of salt. Spread the seeds on a foil covered baking sheet and roast for approx. 1 hour in a 225 degree oven
Store extra seeds in the refrigerator.
For printable version, click file below:
| pumpkin_seed_granola_bars.pdf |