Grilled Vegetable Flatbread with Quinoa, Flax and Oat Crust

Grilled Vegetable Flatbread

Did you know you can make healthy delicious flours using your favorite nuts, seeds and grains? Today I am going to show you how. It is super simple and creates a crust that is chewy and crunchy with a nutty rustic flavor.  You can make amazing pizza on the grill this summer that is nutritious and beautiful. This grilled vegetable flatbread recipe uses blue cheese, but you can substitute any cheese your family prefers.

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Grilled Vegetable Flatbread with Quinoa, Flax and Oat Crust

Ingredients

  • 1.5 c old fashioned oats
  • 1/2 c dry quinoa
  • 1/2 c flaxseeds
  • 1 egg
  • 1 c water
  • 1 tsp garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp chili flakes (optional)
  • 5-10 fresh rosemary leaves
  • 1 c blue cheese crumbles
  • 1 c cherry or grape tomatoes, halved
  • 1/2 a medium red onion, thinly sliced
  • 1/2 a bell pepper, sliced into thin rings
  • 2 tbsp olive oil

Instructions

  1. Heat grill to 400. Like a 9x13 baking sheet with parchment paper.
  2. Combine oats, flaxseeds, quinoa in a food processor. Blend until fine.
  3. In a large bowl, combine flour mixture, basil, oregano, garlic.
  4. Stir in egg and water. Form into a ball.
  5. Press ball out onto baking sheet using hands.
  6. Set on grill for 5 minutes.
  7. In the meantime, toss veggies in 2 tbsp olive oil.
  8. Using an oven mitt, remove crust from grill. Arrange blue cheese and veggies on top. Return to grill for 20 minutes.
  9. Garnish with chili flakes and Rosemary.
http://freshandfit.org/grilled-vegetable-flatbread-with-quinoa-flax-and-oat-crust/

Harvest Blend Salad

harvest blend recipe
Today I have another 2 for 1 rice/salad recipe for you. I came across this exotic rice blend at Trader Joes the other day and thought it would make a great cool rice salad for the warmer months. The blend includes israeli couscous, red quinoa, baby garbanzo beans, and orzo.  This salad is a hybrid of a tabouli and a balela; I am just going to call it “Harvest Blend Salad.” Fresh ingredients like parsley, mint, basil and fresh squeezed lemon make this a nutrient dense dish with pops of clean flavors. The addition of black beans and chickpeas amp up the protein making this an ideal dish for vegetarians. It is also a great dish to bring to parties and would travel very well without spoiling.

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Harvest Blend Salad

Ingredients

  • 1 c trader joes harvest blend rice
  • 1 cup grape tomatoes, halved
  • 1/2 c red onion, minced
  • 1 can black beans, drained
  • 1 can chickpeas, drained
  • 1 tsp garlic, minced
  • 1 c finely chopped parsley
  • 2 medium mint leaves, finely chopped
  • 2 large basil leaves, finely chopped
  • 4 tbsp fresh lemon juice
  • 1/2 c olive oil
  • Sea salt and black pepper to taste

Instructions

  1. Cook rice according to package. Cool in refrigerator while preparing the rest of ingredients.
  2. Combine tomatoes, onion, and beans in a large bowl.
  3. Add chopped herbs. Mix well. Season with salt and pepper.
  4. Add rice and stir to combine.
  5. In a separate bowl, whisk together olive oil, lemon juice, and garlic.
  6. Drizzle dressing over salad. Stir to coat.
  7. Refrigerate until serving.
http://freshandfit.org/harvest-blend-salad/

Strawberry-Kiwi Mojito and Pina Colada Popsicles

strawberry kiwi and pina colada popsicles

It’s that time of year again; the days are getting longer and the weather is heating up. We’re all reaching for something refreshing to cool us off. What is more reminiscent of summer vacation than Popsicles? These two delicious recipes for strawberry-kiwi mojito and piña colada popsicles have no added sugar and are much healthier than the store bought ones I grew up eating. Get the kids involved and make them together. They are named after tropical cocktails, but there is no liquor – feel free to add some though!

 

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Strawberry-Kiwi Mojito and Piña Colada Popcicles

Ingredients

  • Strawberry-Kiwi Mojito Popsicle
  • Makes 2 pops
  • 1/2 c strawberries
  • 1 kiwi, skin removed
  • 3 mint leaves
  • 1 tbsp lime juice
  • 1/2 c coconut water
  • Pina Colada Popsicle
  • Makes 2 pops
  • 1/2 cup unsweetened cashew or almond milk
  • 1/2 c shredded unsweetened coconut
  • 1/2 c pineapple chunks

Instructions

  1. Add ingredients to blender. Blend until smooth
  2. Pour into Popsicle mold.
  3. Freeze at least 3 hours
http://freshandfit.org/strawberry-kiwi-mojito-and-pina-colada-popsicles/

Sweet Potato and Kale Fritters

sweet potato & kale fritters recipe

Today I have a meatless Monday recipe that can be enjoyed for breakfast, lunch or dinner. Sweet and savory sweet potato and kale fritters are a super healthy alternative to traditional potato pancakes or hash browns. They are easy to whip up and fun for kids to help mix together and a fun way to involve them in healthy cooking.

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Sweet Potato and Kale Fritters

Ingredients

  • 1 large sweet potatoes, peeled
  • 2 c kale, stems removed
  • 2 eggs, lightly beaten
  • 2 scallions, finely chopped
  • 1 tbsp garlic, minced
  • 2 tbsp dill, finely chopped
  • 1/4 c almond meal or bread crumbs
  • Sea salt and black pepper to taste
  • 2 tbsp olive oil

Instructions

  1. Begin by grating sweet potato.
  2. Finely chop kale leaves.
  3. Combine kale, sweet potato, and herbs in a large bowl. Toss with almond meal or bread crumbs. Season with salt and pepper.
  4. Heat a flat top or pan. Add olive oil.
  5. Add in beaten eggs and stir.
  6. Using a 1/2 cup measuring cup, scoop mixture and place onto heated pan pressing down lightly with bottom of scoop.
  7. Cook 3 minutes, carefully flip and cook 4 more minutes. While fritters cook, use a spatula to form them into circles and press down.
  8. Serve while hot.
http://freshandfit.org/sweet-potato-and-kale-fritters/