Vietnamese Summer Rolls with Peanut Butter Dipping Sauce

Dipping Sauce:
1/3 c peanut butter
2 T soy sauce
2 T honey
1 lime, juice of
2 cloves garlic, finely chopped
1/2 T ground ginger
2 t sesame oil
2 T water
1/2 t chili powder

Summer Roll:
Vermicelli or rice noodles
Rice paper
Carrots, cut into sticks
Cucumber, cut into sticks
Red bell peppers, cut into sticks
Basil, chopped
Cilantro, chopped
Chives, chopped
Spinach

Other ingredient options:
Radishes
Sprouts
Shrimp
Mint leaves

1. Mix all ingredients for the dipping sauce first to give the flavors time to set.
2. Bring a pot of water to boil, remove from heat, and put noodles in warm water.
3. Let noodles sit in water for 4 minutes, stirring once.
4. Drain noodles and set aside.
5. Prepare a large plate of water and soak one rice paper for about 1 minute, until it becomes soft and pliable.
6. Dry paper by on paper towel.
7. Fill with ingredients, leaving enough room on the sides and edges to wrap.
8. Wrap like a burrito.
9. Repeat with each rice paper, as desired.

Granola Bars

2 1/2 c oats
1/4 c peanuts
1/2 tsp cinnamon
1/4 tsp baking soda
1/2 tsp salt
1/3 c peanut butter
1/4 c applesauce
1/3 c agave syrup or honey
1/2 tsp vanilla extract
1/4 c chocolate chips

1. Toast oats and peanuts for 15 minutes at 400 degrees, let cool
2. Combine oats, peanuts, cinnamon, baking soda, and salt.
3. In a separate bowl, combine peanut butter, applesauce, honey, and vanilla extract.
4. Mix wet ingredients with oat mixture.
5. Pour mixture into a baking dish lined with parchment paper.
6. Sprinkle chocolate chips over mixture and press down.
7. Bake at 350 degrees for 25 minutes.
8. Once cool, lift parchment paper out of baking dish and use pizza cutter to slice into bars

Or break up the granola for a yummy fruit and yogurt parfait!

Roasted Seabass and Potatoes

Roasted Seabass

1/3 lb seabass
1 tablespoon olive oil
1 lemon, juice of
salt
pepper

1. Combine olive oil, lemon juice, salt and pepper in a small bowl.
2. Rinse seabass with water, blot with paper towels and place in a baking dish covered in tin foil.
3. Pour lemon juice mixture over seabass.
4. Bake for 20 minutes at 425 degrees.

Roasted Potatoes

2-3 red potatoes, diced
2 tablespoons olive oil

1 teaspoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

1. Toss potatoes in oil, salt, pepper, and seasoning.
2. Bake for 25 minutes at 425 degrees.

Mini Quiche

4 eggs
1 c reduced fat milk
1/2 c grated cheese or 2-3 oz crumbled goat cheese
1 onion, caramelized
1 c chopped asparagus, blanched (or broccoli, spinach etc)
1 box refrigerated pie crust sheets

1. Combine eggs, milk, salt and pepper. Mix well.
2. Stamp out pie crusts using a biscuit cutter. Place in muffin cups.
3. Line asparagus, onions, and cheese in cups.
4. Top with egg/milk mixture.
5. Bake at 375 degrees for 15 to 20 minutes, turning down to 350 if they begin to brown too quickly. Remove when golden and puffed.
6. Let cool for 5 minutes, then run a butter knife around each quiche. 
7. Remove carefully and serve.

Veggie Stir Fry

1 tablespoon coconut oil
1/2 yellow bell pepper, sliced
1/2 orange bell pepper, sliced
2 small carrots, sliced
6 oz mushrooms, quartered
6 oz sugar snap peas
1/2 white onion, sliced
1 c broccoli, chopped
1/2 c water
1 tablespoon cornstarch
4 tablespoons low sodium soy sauce
1 tablespoon honey
2 clove garlic, chopped
1 1/2 teaspoon ground ginger
2 tablespoons garlic chili sauce
1-2 teaspoon salt
1/2 package of spaghetti or vermicelli noodles
Green onion
Toasted sesame oil

1. Heat coconut oil on medium heat.
2. Add peppers, carrots, mushrooms, peas, onion, and broccoli and cook until all veggies begin to soften.
3. Mix cornstarch into water and stir until dissolved.
4. Add soy sauce, honey, garlic, and ginger to veggies and stir. Cook for 5 minutes.
5. Add 4 tablespoons of the cornstarch/water mixture. Cook for 2 minutes.
6. Add salt to taste.
7. Cook noodles, based on package instructions
8. Serve veggies over noodles and top with a drizzle of toasted sesame oil and chopped green onions

Banana Chia Seed Pudding

1 c almond milk or coconut milk
1/2 c chia seeds
2 banana
1 tbs agave or honey or 4 chopped dates

1. Mix all ingredients in a food processor.
2. Pour into two cups or bowls and let sit in the refrigerator for 1-3 hours before serving.
3. Top with berries or nuts.

Almond Joy Cookies

adapted from My Whole Food Life

1 c oat flour
1/4 c coconut flour
1/4 c almond flour
1/2 c unsweetened shredded coconut flakes
1 teaspoon baking powder
1/2 teaspoon salt
1/2 c almond butter
1/4 c coconut oil
1/4 c honey
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 eggs

1. Combine oat flour, coconut flour, almond flour, coconut flakes, baking powder, and salt.
2. In a separate bowl, combine almond butter, oil, honey, extracts, and eggs.
3. Add wet ingredients to dry ingredients.
4. Form one inch balls with dough, then flatten to form cookie (cookies will not flatten on their own).
5. Bake for 12 minutes at 350 degrees.