GOLDEN VALLEY, Minn. -- Looking to eat healthier this summer?
Blogger Holly Whittlef, a.k.a The Healthy Everythingtarian, has some easy, and fresh ways to serve up satisfying fare in just minutes.
Holly dropped by our KARE 11 Kitchen this morning to share a few of her favorite recipes.
For more information or other great dishes, check out thehealthyeverythingtarian.com.
Chickpea Chop Sandwiches with Easy Lemon Aioli
Ingredients (4 sandwiches & 1 cup aioli)
•1 (15-ounce) can chickpeas, roughly chopped
•1/2 cup marinated artichokes, roughly chopped
•1/2 cup roasted red peppers, roughly chopped
•1/3 cup crumbled Feta cheese
•1/2 cup Easy Lemon Aioli (see recipe below)
•4 whole wheat buns
•Arugula, for serving
•Red onion, for serving
Easy Lemon Aioli
•1/2 T minced garlic
•hefty pinch of sea salt
•1 egg yolk
•juice of 1 small lemon or 1/2 large lemon
•1 cup olive oil
In a medium bowl, mix chickpeas, artichokes, red peppers and Feta cheese. Fold in 1/2 cup of aioli until garbanzo mixture is well-coated.
To serve, toast whole wheat buns under the broiler until light golden brown. Top bun with 1/4 of the garbanzo mixture, arugula and red onion, and enjoy!
To make Easy Lemon Aioli, place garlic, salt, egg yolk and lemon juice in a blender or food processor and pulse for 5 - 10 seconds, or until well-mixed. Turn blender or processor to medium-low, and slowly pour in olive oil in a thin stream. Continue blending for an additional 10 seconds. When finished, you should have a smooth aioli that highly resembles mayonnaise.
Ingredients (24 small cookies or 16 large c)
•1/2 cup honey or agave nectar
•1/3 cup tahini (sesame seed paste)
•1 t vanilla extract
•2 cups rolled oats
•3/4 cup dark chocolate chips
•1/3 cup roasted + salted sunflower seeds
•1 t sea salt
Preheat the oven to 350 degrees.
In a large bowl, mix honey, tahini and vanilla until combined. Set aside. In a medium bowl, mix oats, chocolate chips and sunflower seeds. Add the tahini mixture and mix well. The batter will be thick.
Spoon a heaping tablespoon of the batter onto cookie sheet and sprinkle with sea salt. Bake for 10 to 12 minutes, or until slightly browned. Or, instead of baking into cookies, you can also make trail mix balls by rolling batter into 1-inch balls and storing in an airtight container.
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