3 Whole Grain Summer Recipes | Sliders + Salad + Cookies

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Quinoa Salmon Sliders: https://tinyurl.com/CDSliders
Summer Farro Pesto Salad: https://tinyurl.com/CDFSalad
Oatmeal Raisin Cookie: https://tinyurl.com/CDOatCookie

Glass Measuring Cups: http://amzn.to/2r9nbhk
Glass Mixing Bowl: http://amzn.to/2qaofOl
12-Inch Non-Stick Pan: http://amzn.to/2DBGL8J

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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.


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