Here are a few delicious and nutritious recipes from our doctors that we want to share so that you can make them at home.
The first one is Dr. Heidi’s SUPER COOKIES!
- 1/4 cup brown sugar
- 3/4 cup safflower oil
- 1 1/4 cup mashed ripe bananas (about 3-4 medium bananas)
- 1/2 teaspoon salt
- 2 1/2 cup rolled oats
- 2 cups oat flour
- 1/2 cup walnuts
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup chopped dried apricots
- 1/2 -3/4 cup semisweet chocolate chips
Beat brown sugar, oil, bananas, and salt together. Gradually add oats, oat flour and rest of ingredients. Drop by teaspoons on baking sheet and bake 350 degrees for 25 minutes. Cool on baking sheet for 10 minutes. Remove and enjoy!
No gluten- No eggs- No dairy
Oats- Great fiber for healthy bowels, lowers cholesterol, high in manganese, selenium, magnesium, and zinc
Safflower oil- High in omega 9 essential fatty acid
Pumpkin seeds- High in zinc and omega 9’s, and tryptophan for serotonin support.
Dried apricots- High in fiber, potassium, beta carotene, and vitamin C
Walnuts- High in vitamin E, phenols, magnesium, calcium, omega 3’s that come together to provide antioxidant and anti inflammatory benefits.
Chocolate chips- Rich in antioxidants , minerals, PEA which makes you feel happy, theobromine which has been shown to harden tooth enamel and tastes great.
SOBA NOODLES IN CHILLED CUCUMBER CUPS
- 2 Large cucumbers
- 4 oz soba noodles (about ½ a pack)
- 2 Tbs of rice vinegar
- 1 ½ Tbs soy sauce
- 1 Tbs sesame oil
- 3 green onions
- 1 Tbs fresh ginger
1. Wash and peel the cucumbers then cut them into 1 inch long rounds. Scoop out the middles with a lemon baller, this will create the cup. You can use any spoon or knife to hollow out the inside. Leave a little at the bottom so the noodles dont fall out.
2. Boil the soba noodles for 6-8 minutes, or according to the directions and then drain them. Rinse them under cool water and set aside in a bowl.
3. In a small bowl, whisk the rice vinegar, soy sauce, and sesame oil together. Now you can pour half of the sauce over the noodles. Add the green onions into the noodles while leaving a few for the garnish. Toss the noodles gently with your hands so they get coated in the sauce.
4. Twirl the noodles and pack into a cucumber cup. Pour 1/4 teaspoon of the rest of the sauce over the noodles in each cup and put a few green onions on top.
5. Serve immediately or cover and put in the fridge for a few hours. If you plan on chilling them, wait to add the sauce and green onions till you serve them. The noodles soak up the sauce very easily.
SUN DRIED TOMATO AND GOAT CHEESE DIP
- 2 goat cheese packages
- 1/2 cup sun dried tomatoes, with some sun dried tomato oil from can (not rinsed)
- handful basil, chopped fine
Pulse in cuisinart until smooth, being careful not to overheat/overmix. Serve with crackers, celery, or on crostini for tasty treat
QUINOAH AND TABBOULEH SALAD
Cook quinoa according to directions (2 cups quinoa to 3 cups water), and allow to cool
finely chop two containers of cherry tomatoes, two cucumbers and pepper or onion if desired.
Add olive oil and vinegar in 2:1 ratio. I prefer extra virgin olive oil and either rice vinegar or champagne vinegar but you can use any type, or even lemon juice. 2 teaspoons salt, 1 teaspoon pepper and mix well. Before serving chop on bunch of parsely and one bunch of mint and toss into quinoa salad. Serve chilled.