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mymealprepsunday.com

Bridge Parle

subheading: GARLIC GREEN BEANS:

1 lb green beans (or as much as you have/want!)

3 cloves of finely chopped garlic

1 teaspoon olive oil

Salt

Heat olive oil in a large skillet over high heat. Add garlic and cook until fragrant. Add green beans and cook for 3 to 4 minutes until cooked but still crisp. Add salt to taste.

subheading: SPICY SWEET POTATO:

3 Sweet Potatoes, cubed

½ tsp salt

½ tsp pepper

½ tsp paprika

½ tsp crushed chilli peppers

¼ tsp dry thyme

1 tsp onion powder

1 tsp garlic powder

1 tbsp olive oil

Clean, peel, and cut sweet potatoes. Add spices + olive oil and mix until well coated. Bake at 425 F for 20 minutes or until fully cooked.

subheading: BROCCOLI:

2 Broccoli Crowns

2 Cloves of Garlic

1 tsp olive oil

1 tsp onion powder

Crushed chilli peppers to taste

1.5 tsp reduced sodium soy sauce

Cook garlic in olive oil over high heat. Add broccoli, onion powder, soy sauce, and crushed chilli peppers (if desired). Cook for 3 to 5 minutes until cooked but still crisp.

subheading: QUINOA SALAD:

1.5 cups cooked quinoa

½ Bell Pepper

¼ English Cucumber

Crumbled Feta (as much as you like)

4 Red Radishes

Squeeze of lemon

Handful of Snap Peas

Pepper to taste

½ tsp garlic powder

Cook 1.5 cups of quinoa in 3 cups of boiling water. Bring to a boil and then cover and reduce to low heat for 15 minutes. Allow quinoa to cool. Mix in all other ingredients. Feta is quite salty so no need to add additional salt.

subheading: CHOCOLATE CHIP GRANOLA BARS:

½ cup organic honey (get the real stuff, not the sugar syrup)

¼ cup organic agave nectar

1 teaspoon vanilla extract

2 cups of quick cooking oats

1 + ½ cups of puffed quinoa or whole wheat rice krispies

½ cup of sliced almonds

¼ cup of flax meal

chocolate chips to top (as many or as few as you like)

Place the honey and agave in a small sauce pan and heat on low for 2-3 minutes stirring constantly. The mixture should be warm and thinner than when it was at room temperature. Add vanilla extract to honey and agave mixture. Mix oats, puffed quinoa or cereal, almonds, and flax in a bowl. Add wet ingredients to dry and mix. If required, add more honey or agave directly to the dry ingredients. The mixture should be sticky but not wet. Place mixture in a 9×13 pan lined with parchment paper and ensure that the mix is flat. I usually press down hard with a small baking tray. Top with chocolate chips. You could also top with raisins, craisins, or anything else you can think of! Place in the refrigerator for at least 2 hours. Cut in bars and serve! Place the honey and agave in a small sauce pan and heat on low for 2 to 3 minutes stirring constantly. The mixture should be warm and thinner than when it was at room temperature. Add vanilla extract to honey and agave mixture. Mix oats, puffed quinoa or cereal, almonds, and flax in a bowl. Add wet ingredients to dry and mix. If required, add more honey or agave directly to the dry ingredients. The mixture should be sticky but not wet. Place mixture in a 9×13 pan lined with parchment paper and ensure that the mix is flat. I usually press down hard with a small baking tray. Top with chocolate chips. You could also top with raisins, craisins, or anything else you can think of! Place in the refrigerator for at least 2 hours. Cut in bars and serve!

EDIT: A lot of people have been asking about mixing nut butters into these granola bars. Natural peanut or almond butter work great!

Directions at mymealprepsunday.com

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