Chef Janet's healthy recipes for summer break
Chef Janet Loughran, of Red Wagon Meals, is helping us get through the busy snacking season. Chef Janet Loughran, of Red Wagon Meals in Pittsburgh, has shared her healthy summer food recipes. These include 2/3 cup almonds, crushed in a plastic bag, sugar, melted butter, and yogurt/honey mixture. These can be added to a muffin pan or cupcake liners in a silicone muffin tin, and freeze for up to 6 hours. The protein balls can last up to 3 months in popsicle molds. The recipes can also be used to create fresh fruit for the day.
发表 : 10 个月前 经过 在 Lifestyle General
PITTSBURGH (KDKA) -- Chef Janet Loughran, of Red Wagon Meals, is helping us get through the busy snacking season. Here are a few of her recipes that will keep your hungry family satisfied during the summer months.
• 2/3 cup almonds, crushed (any nut will do)
1. Place cupcake liners in muffin tin or use a silicone muffin pan (no need for the liners if you use silicone).
2. Crush the almonds in a plastic bag by banging it with something heavy. Add to a bowl with the sugar and melted butter (or coconut oil) and mix.
3. Place 2 Tbsp of the almond mixture in the bottom of the muffin pan, using a spoon to flatten. Spoon 2 Tbsp yogurt/honey mixture on top of almonds.
4. Top with berries of choice and freeze for at least 6 hours. Set out at room temp for a couple of minutes before serving. These last in the freezer for up to 3 months.
1. Place all ingredients into a blender. Blend for 30 seconds.
2. Pour into popsicle molds and freeze for at least 6 hours.
3. To remove from the molds, run under warm water for 15-20 seconds and it should slip right out.
• 1/2 cup grated carrot (use small side of cheese grater or a microplane)
1. Combine all ingredients. Refrigerate for at least an hour.
2. Use a small scoop or a tablespoon to portion out the protein balls.
3. Refrigerate for up to a week or freeze for up to 3 months.
话题: Food & Drink, Recipes