Sun Butter Oatmeal Cookie Granola

Sun Butter Oatmeal Cookie Granola

Ingredients

2 cups Oats (rolled)
1/2 cup Oat Flour
1/2 cup Sunflower Seeds
1/2 cup Organic Raisins
1 tsp Cinnamon
1/2 cup Sunflower Seed Butter
1/4 cup Maple Syrup
2 tbsp Coconut Oil (melted)

Instructions

Preheat oven to 325ºF (163ºC) and line a baking sheet with parchment paper. In a mixing bowl, stir together all ingredients until well combined. Transfer to the baking sheet and use your hands to press down into a formed even layer. Bake for 15 minutes. Remove from the oven and use a spatula to flip over sections of the granola, gently breaking up the granola into chunks. Return to oven and bake for 10 more minutes at 300F.
Turn off the oven completely and leave the granola for another 20 minutes, or until crisp.

Notes

Storage, Refrigerate in an airtight container for up to one week or less. Freeze if longer.
Serve it With, Oatmeal, yogurt, milk, our Slow Cooker Applesauce, or Slow Cooker Baked Apples recipe.
Optional Add-Ins, Chocolate chips, nuts, coconut flakes or pumpkin seeds.

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Tuna Noodle Casserole

Tuna Noodle Casserole

Ingredients

3 cups Brown Rice Fusilli (dry)
3 cups Mushrooms (sliced)
2 cups Frozen Peas
1 2/3 cups Organic Coconut Milk (canned, full fat)
2 cups Unsweetened Almond Milk
2 tbsp Nutritional Yeast
1 tbsp Dijon Mustard
2 tsp Sea Salt
1/4 cup Tapioca Flour
2 cans Tuna (drained)
2 cups Sweet Potato Chips (crushed)

Instructions

Preheat oven to 350ºF (177ºC). Prepare pasta according to the directions on the package, making sure to slightly undercook. Strain and run cold water over the pasta. In a large saucepan over medium-high heat, add mushrooms, peas, coconut milk, almond milk, nutritional yeast, mustard and salt. Once boiling, reduce heat to a simmer. Whisk in tapioca flour. Continue simmering until the sauce thickens, about 10 minutes. Add tuna and cooked pasta to the sauce and mix well. Transfer to a baking dish
and sprinkle crushed chips overtop. Bake on the lowest rack for 20 minutes. Let cool before serving. Enjoy!

Notes

Leftovers, Refrigerate in an air-tight container for up to 3 days. The sauce can also be stored separately in the freezer for future use. Add a splash of almond milk, water or broth when reheating.
No Tuna, Use edamame, chicken or chickpeas instead.
No Tapioca Flour, Use arrowroot powder or cornstarch instead.

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Brown Rice Noodles & Veggies

Brown Rice Noodles & Veggies

Ingredients

4 ozs Brown Rice Fettuccine
2 tbsp Tamari
1 1/2 tsp Maple Syrup
1 tbsp Lime Juice
1 Garlic (clove, minced)
1/4 cup Water
1/2 Red Bell Pepper (sliced)
1/3 cup Frozen Edamame (thawed)
2 tbsp Raw Peanuts (chopped)
1/4 cup Cilantro (chopped, optional)

Instructions

Cook the pasta according to the directions on the package. Once the pasta is
cooked and strained, run cold water over the pasta to prevent from overcooking. Add back to the pot. While the pasta cooks, in a small pot over medium-low heat add the tamari, maple syrup, lime juice, garlic and water. Bring to a low boil. Add the pepper and edamame and cook for 3 to 5 minutes, until cooked through. Pour the sauce and edamame mixture over the pasta and toss to combine. Serve with chopped peanuts and cilantro on top. Enjoy!

Notes

Leftovers, Refrigerate in an airtight container for up to five days.
Nut-Free, Omit the peanuts.
More Flavor, Add chilli flakes.
Additional Toppings, Add additional vegetables such as broccoli, snap peas or mushrooms

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Brown Rice Chips with Salsa

Brown Rice Chips with Salsa

Ingredients

4 Brown Rice Tortillas
2 cups Organic Salsa

Instructions

Preheat oven to 415ºF (213ºC). Defrost brown rice tortillas and slice into 1/8’s using a pizza cutter. Place on a baking sheet and bake for 6 minutes.
Remove chips from the oven. Serve with salsa. Enjoy!

Notes

Flavoured Chips, Flavour your chips by brushing them with a bit of olive oil and spices before baking. Sea salt, cumin and chilli powder all work great!
Extra Mexican Flavour, Squeeze a lime wedge over the chips after baking.
Low FODMAP, Ensure the salsa is onion-free.

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Red Lentil Dahl

Red Lentil Dahl

Ingredients

1 cup Red Onion (finely chopped)
1/4 cup Water
3 Garlic (clove, minced)
1 tbsp Ginger (fresh, minced or grated)
1 1/2 tbsp Curry Powder
1 1/2 tsp Cumin
1/2 tsp Sea Salt
1/4 tsp Red Pepper Flakes
1 1/2 cups Dry Red Lentils (rinsed)
2 1/2 cups Organic Vegetable Broth
1 cup Organic Coconut Milk (from the can)
1/2 cup Cilantro
1 1/2 tbsp Lime Juice

Instructions

Heat a large pot over medium heat. Add the onion, water, garlic and ginger to the pot and cook until the onion softens and the water evaporates about 5 to 7 minutes. Stir in the curry powder, cumin, salt and red pepper flakes and cook for another minute until very fragrant. Stir in the lentils. Add the vegetable broth and coconut milk to the pot and stir to combine. Bring
the lentils to a gentle boil then reduce heat to medium-low. Let it simmer for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the cilantro and lime juice. Season with additional salt if needed. Enjoy!

Notes

Leftovers, Refrigerate in an airtight container for up to five days.
Serving Size, One serving is approximately 1 cup of dahl.
More Flavour, Add chilli powder, cayenne or a drizzle of honey.
Addionital Toppings, Serve with extra cilantro or lime wedges.
Serve it With, Serve with rice, quinoa, naan, pita and/or sautéed greens.
Consistency, If the lentils are too thick, add additional vegetable broth until desired
consistency is reached.

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
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