FOR THE MOST EFFICIENT PREP:
Cook your quinoa first for the Mediterranean quinoa salad, then start making the oat bars. Once the quinoa is done and oat bars are in the oven, allow quinoa to cool while you prep the rest of the quinoa salad, then once done, move onto the summer salad and dressing!
BLUEBERRY COLLAGEN BAKED OAT BARS:
2 C oats
2 Tb hemp seeds
1/2 C walnuts
2 ripe bananas, mashed
2 eggs
1/4 C maple syrup
1 tsp vanilla
1 tsp cinnamon
Optional shakes nutmeg or allspice
1 tsp baking powder
1/2 tsp salt
2 Tb butter or ghee
1 C milk (I use cashew)
4-6 scoops unflavored collagen (optional but adds protein)
1/2 - 1 C blueberries (preference)
optional vanilla coconut yogurt for topping
Preheat oven to 375. Whisk together all ingredients, except for the blueberries, until well combined. Lightly whisk/stir in the blueberries and bake for 40-45 min. Allow to cool before cutting!
MEDITERRANEAN QUINOA LENTIL SALAD:
2/3 C dry quinoa
2/3 C water
2/3 C bone broth (may sub for all water)
1 can lentils (may sub chickpeas)
1 can quartered artichoke hearts
Optional peperoncini (highly rec!!)
1/4 red onion, finely chopped
1 bell pepper, diced
1/4 C pumpkin seeds
Handful of fresh parsley, finely chopped
A few sprigs fresh dill, chopped
Juice of 1 lemon
2 Tb olive oil
2 Tb champagne vinegar, red wine vinegar, or ACV
Salt, pepper, oregano to taste
Cook quinoa by combining with the water and broth and bringing to a boil. Once boiling, reduce heat to simmer and cook for about 20 minutes. Meanwhile, combine all the other ingredients and add quinoa once it is cooked and slightly cooled.
SUMMER STEAK SALAD:
sub for any protein you’d like when serving, we are just prepping the base of it
1 can chickpeas
2 ears of corn, grilled or roasted w/ butter or ghee until golden
Bunch of parsley and/or cilantro, finely chopped
A few sprigs of dill and/or mint, chopped
3 green onion, chopping and using only the greens for this
1/4 red onion, finely chopped
Pint of cherry tomatoes, halved
Summer Dijon vinaigrette (recipe below)
Handful of leafy greens to add when serving (I used arugula but it would have been better with a lighter green like romaine)
Protein of choice
Combine all ingredients, other than the leafy greens and the protein, and add dressing. Store, and when ready to eat add handful of greens and protein of choice.
SUMMER DIJON VINAIGRETTE:
consider doubling if you want to use it on more than just the Summer Salad
Juice of 2 limes
2 Tb olive oil
2 Tb balsamic vinegar
1 Tb Dijon mustard
1 Tb honey
Salt, pepper
Combine ingredients into a jar, shake to combine. Add to Summer Salad (above) or any salad you’d like!
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