Today I had the awesome opportunity to share two of my favorite recipes and my top tips to help you shop, live and eat well with Chicago Flower and Garden Show attendees. I was the featured ‘chef’ at 11:30am on the Garden Gourmet stage. All I can say is despite being super nervous before hand, I had a blast sharing my knowledge and food with this audience. Since I had a bunch of inquiries for the recipes – I wanted to re-share them here so you all could easily reference as well as a couple of my tips. Enjoy!
These are actually my coworker’s recipe – that I’ve adopted and modified many times. They may a great snack pre- or post-workout and are easily stored in an airtight container in the fridge for up to a week. I love making a big batch and sharing with friends after long runs. My other energy bite recipe is a bit more indulgent – but also delicious. Check it out here: https://runningrdn.wordpress.com/2014/07/09/peanut-butter-energy-bites/.
- 3/4 cups oats
- 1/4 cup pecans, chopped
- 1/2 Tbsp ground flax seed
- 1/3 cup almond butter
- 1 1/2 Tbsp agave nectar or honey
- 1/8 tsp cinnamon
- 1/3 cup grated carrot
- 1/3 cup dried tart cherries
- 1/4 cup ground pecans
- Blend together in a food processor: oats, pecans, cherries, grated carrots, and flax seed.
- Pulse in the almond butter, agave or honey, and cinnamon until combined.
- Spray hands with cooking spray and roll mixture into balls – about 1 Tbsp/bite.
- Role bites in ground pecans then place in air tight container. Cover and refrigerate for at least an hour before serving. Bites keep in the refrigerator for about 1 week. Makes about 20-30 bites.
Nutrition Info per Bite: 50 calories, 3g total fat, 0.3g saturated fat, 3 mg sodium, 4g carbohydrate, 1g fiber, 1g protein
I love this salad. It contains all my favorite winter fruits and veggies and really adds a punch of citrus flavor to the plate. Serve along side salmon, chicken or other protein and you’ve got a complete meal. Or have alone as a main course (as I often do for lunch). As a side, this serves about 4-6 or on its own – about 3-4.
- 3 cups kale, cleaned well and chopped into bite size pieces
- 1 blood orange, peeled and cut into wedges (a regular orange can be used if blood oranges are unavailable)
- 1 grapefruit, peeled and cut into wedges
- 1 avocado, sliced
- 1/2 cup chopped hazelnuts, toasted
- 1 cup cooked farro
- Citrus Vinaigrette (see recipe)
- To cook farro, place ½ cup uncooked farro in about 2 cups of water (to add more flavor, you could use vegetable or chicken broth).
- Bring to a boil then lower heat and simmer for 20 minutes. Drain any excess water.
- Assemble dressing (see separate recipe). In a large bowl, pour half of the dressing onto the kale and toss/massage well to coat the kale.
- Toss the sliced oranges and grapefruit with the kale along with 2/3rd of the toasted hazelnuts, avocado and cooked farro. Make sure everything is combined.
- Garnish with the remaining hazelnuts and drizzle over additional dressing, if desired.
Basic Citrus Vinaigrette
(makes just enough for salad)
- 1 small shallot, finely chopped
- 2 Tbsp olive oil
- 2 Tbsp white balsamic vinegar
- 2 Tbsp lemon juice (from about ½ a lemon)
- 2 Tbsp orange juice
- ½ teaspoon lemon zest
- Kosher salt and freshly ground black pepper
Combine first 6 ingredients in a small jar or medium bowl; season to taste with salt and pepper. If using a jar, shake to blend. If medium bowl, whisk until combined.
Do Ahead: Vinaigrette can be made/stored for 1 week. Cover and chill. Shake before using.
Nutrition Info (1/5 of recipe with dressing): 304 calories, 6.6g protein, 18.9g fat, 31.8g carbohydrate, 7.7g fiber, 9mg sodium