Category: Snack it!

Mediterranean Three Bean Salad

So colorful and yummy!

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  • 1 15-oz can kidney beans, drained and rinsed
  • 1 15-oz can cannellini beans, drained and rinsed
  • 1 15-oz can garbanzo beans (chickpeas), drained and rinsed
  • 1 green bell pepper, cored and chopped
  • 1 red bell pepper, cored and chopped
  • 1/2 English cucumber, diced
  • 1 cup chopped red onions
  • 1 1/2 tbsp capers
  • 1 cup chopped fresh parsley
  • 10–15 fresh mint leaves, torn or gently chopped
  • 10–15 fresh basil leaves, torn or gently chopped

Garlic Dijon Vinaigrette

  • 1–2 garlic cloves, minced
  • 1/2 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • 1 tsp sugar
  • 1/4 cup Early Harvest extra virgin olive oil
  • Salt and black pepper

Click HERE for the instructions

Toddler Breakfast Oat Cups

I think I just designated myself a toddler again!! I can’t wait to try these cups!

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  • 3 cups old fashioned oats, separated
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 large ripe bananas, smashed (roughly 1 cup)
  • 2 eggs
  • 1 cup almond milk (or milk of choice)
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 2 teaspoons vanilla extract

Try these add-ins:

Carrot Cake – with shredded carrots, raisins and nutmeg
Antioxidant Powerhouse – with mini dark chocolate chips, raspberries and chia seeds
PB & J – with peanut butter (sunflower seed or almond butter) and your favorite jam
Almond Blueberry – with whole blueberries, slivered almonds and almond extract

Click HERE for the instructions