If you haven’t been joining us this week, you have been really missing out. Today marks the final day of my 9 ingredient, 5 recipe challenge I gave myself. I took 9 of my most-used kitchen ingredients and turned them into 5 delicious, healthy, and easy recipes. I prepped one day on the weekend, then in turn during the week I only had to prep for 2-15 minutes! I took the below ingredients and made a twice baked stuffed sweet potato, overnight quinoa, quinoa and Parmesan cheese crusted chicken with kale chips, and a raspberry smoothie!
1 Large Sweet potato
3 Cups Uncooked Quinoa (made two ways!)
1 Bunch of Dinosaur Kale
1 1/4 Cup Greek Yogurt
6 TBSP Parmesan Cheese
2 Chicken Breasts
1 Package Raspberries
1 1/2 Cup Milk
1/2 Cup Peanut Butter (if you have a nut allergy but can eat seeds, substitute for seed butter!)
Other ingredients I used, but didn’t count them in my nine ingredients because I have them in my refrigerator or pantry at all time are:
Spices (salt, pepper, ancho chili pepper, garlic salt, onion powder, and thyme)
Today’s recipe is a raw dessert that I can’t wait to make more often and try different varieties. It gives the perfect sweetness when you want sweet at the end of the day, but doesn’t ruin your day either. It is delicious raw peanut butter cups.
1 Cup Toasted Quinoa
3 TBSP Peanut Butter
3 TBSP Coconut Oil
1 TSP Vanilla
1 TBSP Honey
Heat peanut butter, coconut oil, and honey on medium heat in a saucepan on the stove
Once melted, stir in vanilla and quinoa
Place 6 cupcake liners in tupperware and spray with cooking spray
Evenly pour batter into the liners
Place in freezer for at least an hour to set.
Thank you for joining me this week! Here is a recap of the dishes:
Come back next week when I get you menu-ready for St. Patrick’s Day! Have a recipe you want to see or a suggestion? Email me at firstname.lastname@example.org or leave a comment below!