This salad you can change up so easily and enjoy a yummy summer salad, easy to have for lunch the next day as well!
- 1 onion, chopped
- 1 tbs butter
- 1 1/2 cups cooked quinoa, bulgur, wild rice, etc
- Large bowl-full fresh spinach
- 1/4 c (opt) Parmesan or feta cheese
- 1/4 c honey
- 1/4 c water
- 1/2 c grapes, halved, or diced apples or fruit of choice
- Salt to taste
Sauté onion in butter until softened and translucent. Cook grain according to package instructions. Mix honey and water together – dress salad after plated if you plan to save some for leftovers. Toss everything together after grains and onions are cooled. Plate and enjoy!
Super refreshing and nourishing!
1/2 cup cooked and cut beets
1/2 cup chopped fresh pineapple
Bit of fresh mint
Drizzle of olive oil
Pinch of salt & cinnamon
- 1 cup whole oats (ground to flour)
- 1 cup plain Greek yogurt
- 4 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1/4 cup coconut flour
In a blender or food processor, grind your oats into flour. Your end amount should be a bit over a cup, this is good!
Combine eggs, vanilla, and yogurt, then add and mix in dry ingredients.
Cook up like regular pancakes! Great flavor and super easy. I’m not a big fan of alternative “gluten free” flours, super starchy and still mega carbs. I do like the concept of oat flour over wheat flour though, and a small amount of coconut flour adds a great flavor. Enjoy!
Link to original recipe.