Healthy Weekend Recipes

Two simple and healthy recipes that you can make this weekend.

Crunchy Homemade Honey Granola

There’s nothing like homemade granola in the morning, whether you’re mixing it into yogurt with fruit, eating it like cereal, or straight out the bowl as an energizing snack. What I love about this recipe is that it’s one that the whole family can enjoy with you.

Ingredient list

• 3 cups of rolled oats (240g)
• 1/2 cups of chopped almonds (50g)
• 1/2 cup of chopped walnuts (60g)
• 1/4 cup of dried banana chips (25g)
• 1/2 cup of dried cranberries or blueberries (60g)
• 1 tsp of cinnamon
• 1/2 cup of melted coconut oil (120ml)
• 1/2 cup of honey (170g)
• 1 tsp of vanilla extract

Directions

1. Preheat your oven to 350°F (180°C).
2. Line a baking tray with parchment paper or a non-stick silicone baking mat.
3. Grab a large bowl and mix together the oats, nuts, banana chips, dried cranberries or blueberries, and the cinnamon.
4. In a separate bowl, mix the melted coconut oil, honey, and vanilla.
5. Pour the honey and coconut mixture over the oat mixture and stir until all the ingredients are thoroughly coated.
6. Evenly spread the combined honey and oat mixture in the baking tray. (You may have to do this in two batches)
7. Bake for 25–30 minutes but set a timer halfway through to stir the oat mixture around so it doesn’t burn. The granola should look golden brown when it’s ready.
8. Let the tray cool and then pour the oats into an airtight container (for up to 2 weeks).

That’s it! Simple healthy snack or breakfast!

Pesto Zoodles with Your Protein of Choice

A great way to work in more vegetables is by turning them into noodles. Another great way to get the entire family eating more vegetables.

Ingredient list for the Zoodles

• 4 zucchinis
• 1 lb. of your favorite protein (450g)
• 2 tbsp olive oil
• 2 cups of cherry tomatoes (300g)
• 4 tbsp of pesto (see ingredients and directions below)

Ingredient list for the Pesto

• 2 cups of fresh basil
• 2 tbsp of pine nuts or walnuts
• 2 large cloves of garlic
• 1/2 cup of extra-virgin olive oil
• 1/2 cup of freshly grated Parmesan cheese

Optional Garnish

• Fresh basil
• Chili flakes
• Grated Parmesan

Directions

Pesto

1. Remove the stems from the basil leaves and then toss them in a food processor with the pine nuts or walnuts and garlic. Process the ingredients until they are very finely minced.
2. While processing the ingredients, slowly dribble in the olive oil until the mixture is smooth.
3. Add the Parmesan cheese and run the machine just long enough to mix the cheese into the pesto.

Zoodles & Protein

1. Use a spiralizer, vegetable peeler, or large grater to make the raw zucchini noodles.
2. Cut the cherry tomatoes in half and set aside.
3. If you’re adding a protein, cut the protein that you’ve chosen into strips or bite-sized pieces. (We used chicken in this recipe)
4. Heat 1 tbsp of olive oil in a large frying pan over medium heat and toss in the protein you chose and cook it thoroughly with your favorite seasoning. For example, chicken with a little bit of garlic, lemon pepper, onion powder, and a pinch of salt. Once it’s done, transfer the protein to a plate and set it to the side.
5. Add the noodles to the same pan that you used for the protein with the remaining 1 tbsp of olive oil, tomatoes, and the 4 tbsp of pest. Stir the ingredients together to coat all of the veggies.
6. Add the protein back into the pan and stir all of the ingredients together for another 1–2 minutes.

Dinner is ready! You can add fresh basil, chili flakes, salt and pepper, and Parmesan on top to dress up the plate with extra colors and flavor.

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