3 Whole Grain Summer Recipes | Sliders + Salad + Cookies
Tags: burgers, cookies, easy family dinner recipes, easy family meals, farro, farro salad, healthy, how to, how to make, recipes, sliders, the best
Posted by Cee Harmon Categories:
Healthy Meal Plans and Recipes
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PRINT RECIPES HERE:
Quinoa Salmon Sliders: https://tinyurl.com/CDSliders
Summer Farro Pesto Salad: https://tinyurl.com/CDFSalad
Oatmeal Raisin Cookie: https://tinyurl.com/CDOatCookie
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12-Inch Non-Stick Pan: http://amzn.to/2DBGL8J
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HELPFUL C&D VIDEOS:
Farro 101: https://www.youtube.com/watch?v=eZoYQGNPwR8
C&D Pesto: https://www.youtube.com/watch?v=i4wnISw34R0
QUINOA SALMON SLIDER RECIPE (https://tinyurl.com/CDSliders)
1 teaspoon olive oil
1/2 red onion, finely diced
1 cup diced mushrooms
2 cloves crushed garlic
1/2 cup COOKED quinoa
1/2 cup diced bell peppers
1 14-ounce can wild salmon
1 egg, beaten
2 tablespoons coconut flour
Salt and pepper to taste
2 tablespoons parsley, chopped
Mini whole grain slider buns
Dill Sauce
7-ounce plain greek yogurt
1 clove crushed garlic
2 tablespoons chopped dill salt and pepper
Preheat oven to 350ºF/176ºC.
Coat a rimmed baking sheet with cooking spray and set aside.
Heat a large non-stick skillet over a medium heat and add 1 teaspoon of olive oil. Add in the onion with a pinch of salt and saute for a couple of minutes or until fragrant.
Add in the mushrooms and garlic and saute for another 5 minutes or until the onions are translucent and the mushrooms are tender and browned. Shut off the heat and set aside.
In a large bowl combine quinoa, cooked veggies, bell peppers, salmon, egg, coconut flour, salt, pepper, and parsley. Gently mix everything together until well combined.
Scoop up about 1/3 cup of the mixture and form into a small patty (like burger slider!)
Bake at 350 for 25 minutes.
Serve on a mini slider bun with some baby spinach and my yogurt dill dip. Enjoy!
Makes 8 sliders
Nutrients per slider (no sauce, no bun)
Calories: 86; Total Fat: 4.1g; Saturated Fat: 1.2g; Cholesterol: 29mg; Sodium 36mg, Carbohydrate: 5.1g; Dietary Fiber: 1.3g; Sugars: 1.1g; Protein: 7.4g
FARRO SUMMER SALAD RECIPE https://tinyurl.com/CDFSalad
1 cup COOKED farro (or any leftover grain you have on hand)
1 cup chopped cucumbers
1 cup chopped tomatoes
1/4 cup diced red onion
2 tablespoons pesto (you can make it fresh or use store-bought)
Salt and pepper to taste
Combine all of the ingredients in a large bowl and gently stir until everything is coated with the pesto. Adjust seasoning, serve and enjoy!
Makes 4-3/4 cups servings.
Nutrients per 3/4 cup: Calories: 88; Total Fat: 3.4g; Saturated Fat: 0.6g; Cholesterol: 0mg; Sodium 77mg, Carbohydrate: 12.6g; Dietary Fiber: 2g; Sugars: 2.1g; Protein: 2.5g
OATMEAL COOKIE RECIPE https://tinyurl.com/CDOatCookie
1.5 cups oatmeal
1 cup white whole wheat flour
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup melted coconut oil
1/3 cup applesauce
1 tablespoon ground chia seeds
3 tablespoons water
1 teaspoon vanilla extract
1/3 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350ºF/176ºC.
Line a rimmed baking sheet with a silpat mat or parchment paper (you can also just spray the pan with some cooking spray. You choose!).
In a large bowl combine oatmeal, white whole wheat flour, light brown sugar, cinnamon, baking soda, and kosher salt. Gently toss everything together.
Combine ground chia seeds with water in a small bowl and let rest for 5 minutes or until thickened.
Add in coconut oil, applesauce, chia mixture, and vanilla extract. Mix everything together until you have a thick, cookie-dough consistency. Add in the walnuts and raisins, stir until they are evenly distributed thought out the batter.
Scoop up a tablespoon of dough and use your had to form a ball, place on the baking sheet and squish down a bit with your fingers so they look like fat discs. These cookies down spread a lot once they cook, so you want to form them into a cookie shape before baking.
Bake for 10 minutes or until lightly browned on top and set through. Repeat until you have used all of your dough. Cool, eat and enjoy!
*Storage: I like to keep these stored in an airtight container on my counter for up to 5 days. You can also store them in the fridge or pop them in the freezer.
Makes 20 cookies.
Nutrients per cookie: Calories: 129; Total Fat: 6.3g; Saturated Fat: 3.9g; Cholesterol: 10mg; Sodium 93mg, Carbohydrate: 16.8g; Dietary Fiber: 1.6g; Sugars: 8.3g; Protein: 2.3g
A big thank you to Bob’s Red Mill for partnering with me to bring you these 3 Clean & Delicious Whole Grain Summer Recipes.
About Cee Harmon
Cee Harmon is the founder of Elevate Christian Network and Elevate Your Potential Magazine. He enjoys helping people improve the quality of their lives - spirit, soul, and body.
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