Combine your two needs to start the day, breakfast and caffeine, in this easy recipe. Get yourself in a zen moment and focus on the the most important part of your morning: coffee. Treat yourself to a Chocolate Oatmeal Latte - which you can sip or spoon.Ingredients1/4 cup quick cooking oats1 tablespoon almond butter0.
Step 1Combine parsley, spinach, lemon juice, pine nuts, cheese, garlic, salt, and pepper in bowl of a food processor; process until smooth, about 1 minute. With processor running, add oil; process until smooth, about 1 minute.Step 2Stir together chicken, edamame, chickpeas, and cucumber in a large bowl.
If you are a friend of fungi, you will be happy to hear that mushrooms have been praised for their immune-boosting qualities for centuries. This soup combines the healing powers of mushrooms with fiber-rich barley and Vitamin C-rich kale to help defend against germs and bad bacteria.Ingredients2 teaspoons extra virgin olive oil1 large sweet onion, sliced into half moons4 cloves garlic, minced3 cups chopped mixed mushrooms1 tablespoon low sodium soy sauce4 cups unsalted beef broth1/4 cup quick cooking barley1 cup chopped fresh red kale1 teaspoon fresh chopped thymeNutritional InformationCalories 121Fat 2.
Step 1Preheat oven to 225°F with 1 oven rack in top third of oven and 1 oven rack in bottom third of oven. Line 2 baking sheets with parchment paper.Step 2Remove core from top 1 inch and bottom 1 inch of each apple. Cut apples crosswise into 1/8-inch-thick slices. Arrange slices in a single layer on prepared baking sheets.
Stir together tempeh; lower-sodium soy sauce; sesame oil; and curry powder in a bowl. Cook in a skillet over medium until browned, about 5 minutes. Remove tempeh; set aside. Add sliced red bell pepper, matchstick-cut carrots, sesame oil, minced garlic, and minced peeled fresh ginger to skillet. Cook until crisp-tender, about 3 minutes.
Step 1Process half of the cauliflower in a food processor until very finely chopped. Transfer to a medium saucepan. Repeat with the remaining cauliflower. Add stock and cornmeal to pan; bring to a boil over high. Cover and reduce heat to medium-low; simmer, whisking often, until cauliflower is cooked and mixture is thickened, about 10 minutes.