Apple Pie Granola

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Apple Pie Granola

Author: SCG + EATS

American as apple pie! Right? Well, this delicious dessert is actually European. The very first recipe for apple pie came from England hundreds of years ago. Miss Brightie’s Apple Pie Granolas combines oats, pepitas, and honey-crisp apples to make a truly delicious after-school (or anytime!) snack.

Ingredients

• 2 Tbsp maple syrup
• 2 Tbsp sun butter
• 1 tsp vanilla extract
• 1/2 tsp salt
• pinch of salt
• 1 cup rolled oats
• 1/4 cup pepitas
• 1 honey crisp apple

Instructions

1. Preheat oven to 350'
2. Mix together the maple syrup, sun butter, vanilla extract, cinnamon, and sugar in a bowl.
3. Stir in oats, pepitas, and chopped apple until well combined.
4. Spread granola on a parchment-lined baking sheet and press down so it gets crispy.
5. Bake 20-25 minutes, stirring half way through. Allow to cool and enjoy!

Beet Smoothie

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Beet Smoothie

Author: SCG + EATS

Beets are like the superheroes of the vegetable world, packed with a whole bunch of benefits! They are rich in nutrients, support digestive health, and boost your brain power. So, what are you waiting for? Blend up some beets and sip your way to a healthier, happier you! 🥤✨

Ingredients

• 1-2 beets fresh or canned
• 1 cup frozen strawberry
• 1 frozen banana
• 1 cup orange juice
• 1/4 cup vanilla yogurt
• 2 Tbsp chia seeds

Instructions

1. Add ingredients to a blender and blend until smooth.
2. Taste it and adjust to your liking. If you like it thinner, add more orange juice. If you want less beet flavor, add more fruit or yogurt.

Chimi Chickpea Salad

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Chimi Chickpea Salad

Author: SCG + EATS

It’s National Salad Day! Our education team loves teaching our students how delicious and fun salad can be. Here is a classic salad recipe that Brightie and Erica use in our nutrition programming. We love it when our students take these recipes home to share with their families! 🥗 #nationalsaladmonth

Ingredients

Salad Ingredients

• 1 can chickpeas
• 1 english cucumber
• 1/4 red onion
• cherry tomatoes
• feta

Chimichurri

• 1 bunch of parsley
• 1/2 cup olive oil
• 2 Tbsp red wine vinegar
• 2 garlic cloves
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Make the Chimichurri by combining all the ingredients in a food processor and blend. Or you can finely chop the ingredients and combine.
2. Drain and rinse the chickpeas. Chop the cucumber, tomatoes, and slice the red onion thin.
3. Combine all the salad ingredients, season with salt and toss with the chimichurri.

Allergens: Coconut, tree nuts

No-Bake Carrot Cake Protein Bars

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No-Bake Carrot Cake Protein Bars

Yield: 8 Bars

Author: EATS Park City

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

This easy-to-make recipe is a healthy treat for any time of day. It's inspired by the EATS' mascot, the carrot!

Ingredients

No-Bake Carrot Cake Protein Bars

• 1 cup coconut flour
• ½ cup protein powder
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• Pinch of salt
• ½ cup mashed carrots
• ¼ cup cashew butter (or nut butter)
• 2-6 tbsp coconut milk
• ½ cup maple syrup
• 2 tbsp melted coconut oil
• ¼ cup chopped walnuts
• 1/3 cup shredded carrots

Instructions

1. Combine the dry ingredients in a large bowl. Whisk together.
2. Add the liquid ingredients, using 2-3 tbsp of coconut milk to start. Mix with a spoon, pressing down on the cashew butter to spread. Continue mixing the ingredients with your hands.
3. The dough will begin to clump together. If the mixture is too dry, gradually add more coconut milk.
4. Fold in the coconut flakes, walnuts, and shredded carrots.
5. Firmly press the dough into a parchment-lined 8x8 baking pan. Flatten and spread the dough into an even layer.
6. Chill in the refrigerator for 4-6 hours, or simply freeze for 1hr. Slice into squares or rectangles.

Nutrition Facts

Calories

208

Fat

12 g

Carbs

20 g

Fiber

6 g

Protein

7 g

Allergens: Coconut, tree nuts

Oven Roasted Turnips with Thyme and Parmesan

An easy, tasty side dish as a much healthier alternative to roasted potatoes!

Source: https://sweetpeaskitchen.com/oven-roasted-turnips-with-thyme-and-parmesan/

 INGREDIENTS

• 8 oz.         Turnips (peeled and cut into smaller slices)

• ½ tbsp.    Olive oil

• 1 tbsp.      Butter (melted)

• ¼ tsp.       Nutmeg

• 3–4 Sprigs  fresh Thyme

• Parmesan cheese to taste

• Salt to taste

DIRECTIONS

1.   Preheat your oven to 475 degrees.

2.   Place your peeled and cut turnips into a bowl and add in the olive oil.

3.   Add the melted butter to your bowl.

4.   Sprinkle in salt to taste.

5.   Add the nutmeg to the mixture in the bowl.

6.   Mix all of the ingredients well and place the turnips into a greased baking dish.

7.   Sprinkle on Parmesan cheese to taste, and top the turnips with 3-4 fresh sprigs of thyme.

8.   Bake uncovered for 15-20 minutes until the turnips are browned on top and fork-tender.

Easy Radish Pickles

These easy pickled radishes are quick to make and will enhance any food you serve it with. Perfectly sweet, tangy, and delicious! It’s also a great home-made gift.

Source: https://simply-delicious-food.com/easy-pickled-radishes

INGREDIENTS

• 1 bunch     radishes ~ 1/2 pound, cut into 1/8 inch slices

• 1/2 cup     white or apple cider

• 1/2 cup     sugar

• 1/4 cup     water

• 1 tsp         salt

• 1 tsp         mustard seeds

• 1/2 tsp      ground black pepper

• 1              bay leaf

• 1/2 tsp      dried crushed red pepper optional

DIRECTIONS

Prepare the radishes: Wash radishes well and remove leaves and stems. Slice the radishes thinly and place in a sterilized jar.

Make the pickling liquid: Heat vinegar, spices, sugar, and salt in a saucepan until boiling then pour over the radishes.

Seal and store: Seal the jar and allow to cool. Allow the radishes to pickle for at least 2-3 days but up to 4 months in the fridge.