Fruit Crumble
(Makes 4)
Fruit
Mix cornstarch into juice. Add it and sugar to fruit and stir.
2 cups cut fruit (I used blueberries and strawberries)
1 Tablespoon juice (I used apple juice)
1 Tablespoon cornstarch (non GMO)
2 Tablespoon sugar
Heat on stovetop until sauce begins to thicken.
Crumble Topping
Mix crumb topping, cutting in grated butter until crumbly.
3 Tablespoon rolled oats
2 Tablespoon flour (I used whole wheat)
2 Tablespoon brown sugar
2 Tablespoon butter, grated
Prepare muffin tin with liners. Portion 1/4 cup fruit into each liner, followed by 2 Tablespoon crumble. Bake at 350F for 20 minutes.
Farmers Market Veggie Cup
(Makes 9)
Mix all ingredients together.
1 cup corn (about 2 ears), cut off the cob.
1 cup squash, sliced thin and quartered
1 cup cherry tomatoes, halved
1Tablespoon olive oil
1/4 teaspoon onion powder
1/8 teaspoon salt
Bake at 350 F for 20 minutes.
Prepare muffin tin with liners. Portion 1/4 cup into each liner. Bake at 350F with 20 minutes.
Salmon Rice Bake
(Makes 6)
Cook dry rice in 3/4 cup water. (I pressure cooked mine for 15 minutes, cooled for 15 minutes and drained)
3 Tablespoon brown rice
1 Tablespoon red wild rice
Drain and cool rice.
1 Tablespoon chia seeds
1/2 teaspoon grated fresh ginger
2 1/2 teaspoon tamari sauce, 50% less sodium
1/8 teaspoon onion powder
1/3 teaspoon rice vinegar
1 teaspoon sesame oil
1/3 cup shredded carrots
Mix cooked rice with seeds, ginger, sauce, vinegar, oil, spices and carrots. Portion 1/4 cup into each liner.
Add drained salmon.
1-5 ounce pack wild salmon, skinless, boneless, drained
Portion 1/4 cup into each liner. Bake at 350F for 20 minutes.
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