Barley Bowl with Lemon Tahini Sauce.
I recently came across a recipe for a barley bowl on instagram, and I used this recipe as an inspiration for this bowl. When I first made the original recipe and felt it was lacking in flavor. So I added a few different ingredients along with the tahini sauce , and it turned out delicious!
1 Cup cooked Barley
1 Tablespoon roasted pine nuts
1 large Kale leaf – coarsely chopped
1/2 Cup plain greek yogurt
1 Tablespoon finely chopped chives
1 Tablespoon tahini
1 Teaspoon lemon juice
1 Teaspoon lemon zest
Cook your barley as directed on packaging. Roast pine nuts on stove top over low heat, only for a few minutes ( until golden brown). Mix together, barley, kale, roasted pine nuts, and avocado. Separately, mix your ingredients together for the sauce, and add to the top of the bowl.
2 cups brown rice flour
1/2 garbanzo bean flour
1/2 coconut flour
1 tsp salt
1/2 tsp baking powder
1 Tbsp sugar
1 Tbsp yeast
1 1/4 cup warm water, divided
1 Tbsp olive oil
1 cup hummus (any flavor your prefer)
1/4 a red onion sliced
1/2 a bundle of cilantro
1 avocado sliced
A handle full of cherry tomatoes sliced
Preheat oven to 350 degrees.
In a small bowl, combine yeast and 3/4 cup of the warm water . Let this set for 5 minutes to activate the yeast. Sprinkle in the 1 Tbsp of the sugar a few minutes in.
In a large bowl, combine your flour blend, salt, and baking powder. Mix well.
Add the yeast into your dry mixture. Combine in olive oil and the additional 1/2 cup warm water . Mix completely , creating your dough. You can use your hands or a wooden spoon to fold the dough.
Lightly coat a baking sheet or pizza stone with non-stick spray or line with parchment paper.Use your hands to flatten and spread the dough out. You want the dough to be fairly thin.
Bake the crust for about 30-35 mins. Until it becomes golden brown. Your crust might look cracked a little…this is normal.
Allow crust to cool for a few minutes, then spread hummus and top with your fresh veggies.
2- 32 ounce containers/bags of Brussels sprouts (frozen or fresh)
3 shallots thinly sliced
5 strips of turkey bacon-chopped
1/2 tsp crushed red pepper
2 Tbs of Olive Oil
Salt & Pepper to taste
Cut Brussels sprouts in half, or quartered if very large. Brown the turkey bacon in a pan over medium to high heat until cooked( or microwave for about 3 mins for a quicker option).Remove turkey bacon from pan, add the olive oil and shallots to the pan and sauté 1 to 2 minutes. Add the Brussels spouts, cook until they soften and brown. Season with salt, pepper, and crushed red pepper. Remove from pan and top with cooked turkey bacon.
This is not so much a recipe but more so an idea for a fun and easy meal. My intentions with making this hummus bowl was to create a meal out of something I would normally snack on. This is a great alternative to snacking on hummus with crackers, or a good replacement for your standard salad. All the ingredients are fresh & raw.
1 bunch of Kale
4 small carrots
3 small bell peppers
1/2 yellow squash
handful of snap peas
1/4 cup quinoa
2 Tb hummus ( I used eating right brand: spinach & artichoke)
Place all ingredients in a bowl and either dip in hummus or mix together and eat as a salad.
These pumpkin doughnuts or “fauxnuts” are not your typical doughnuts, but are definitely delicious. These are a healthy alternative to an otherwise fattening treat.
1 small can Pumpkin Puree
1 cup Brown Rice Flour
1/4 cup Coconut flour
1/4 cup applesauce
1/4 cup stevia baking sugar
2 Egg Whites
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1 teaspoon Baking Powder
Optional: chocolate chips or carob chips
Preheat the oven to 375. Mix all ingredients in a large bowl until smooth. Grease doughnut pan , and fill each doughnut 3/4 the way full with batter. place in the oven and bake for 25-30 mins.
for this recipe simply follow my Faux dough recipe.
- Use the brown rice flour option
- Oat flour instead or rolled oats
- Add 2 scoops of vanilla protein powder.
Roll into bite sized balls, and store in the refrigerator
This was a random mix of ingredients I threw together that turned into something delicious. I made this bowl for breakfast using my Chia Seed Pudding recipe .This is a great breakfast bowl, packed with nutrients and protein.
1/4 cup rolled oats
1/2 a small apple- diced
a handful of pepita seeds.