Fall Harvest Healthy Granola Bars
Preheat oven to 350ºF. Spread oats, almonds and pumpkin seeds on a baking sheet with sides. Toast in the oven until slightly golden, about 12 minutes. Transfer to a mixing bowl.
Recipe Of The Week
Cinnamon Sugar Pumpkin Seeds
Remove from pumpkins and rinse thoroughly. Spread out in a single layer on a baking sheet lined with paper towels. Let sit at room temperature for 24 hours, changing the damp paper towels out for dry ones after about 12 hours and stirring occasionally.
Vegetable Quinoa Salad
In a medium saucepan over medium heat bring the chicken broth to a boil. Add the quinoa, and cook covered on medium-low heat until the broth is absorbed and the quinoa is tender, about 25 minutes. Drain the quinoa in a fine mesh strainer, then return to the pan and fluff with a fork. Cover the quinoa and set aside.
Chickpea Salad
Chop up the vegetables into bite size pieces and mix into a bowl with the chickpeas.
Low-carb cauliflower hash browns
Rinse, trim and grate the cauliflower using a food processor or grater
Asparagus and walnut salad
Preheat the oven to 350º F/ 175º C. Place the walnuts on a baking sheet, and toast in the oven for about 10 minutes, or until they are lightly golden.
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