Apple Cranberry Oatmeal Cookie Bites

Ingredients:
2 Cups Old Fashioned Quick Oats
1 1/2 Cup Whole Wheat Flour (can substitute white)
4 tsp Cinnamon
1/2 tsp Nutmeg
3 tsp Baking Powder
1/2 tsp Salt
4 tbsp Butter - melted / cooled
2 large Eggs - Beaten
2 tsp Vanilla Extract
1/2 Cup Maple Syrup
3 Large Apples - Peeled - Small Dice
1 Cup Dried Cranberries or Cherries - Rehydrated

Directions:
Stir together in a large bowl the oats, flour, cinnamon, nutmeg, baking powder & salt.

In a separate bowl, mix together the butter, eggs, vanilla, & syrup.

Slowly add in the wet ingredients to the dry, mixing thoroughly.  Add in the apples and cranberries and mix until combined.  Cover w/ plastic wrap and place in fridge about 1/2 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Using a small ice cream scoop (about 1 inch size), scoop out the batter onto the baking sheet. Pat down the dough to flatten it slightly.  The dough will not spread so don't worry about them all baking together.

Bake for about 13-14 minutes.

Makes about 72 cookie bites. Keep in airtight container in the fridge.

Enjoy. #Cheftainment

Quinoa & Kale Salad

1 Large Bunch of Kale - Stems removed and leaves shredded

2 Large Carrots - Shredded

1/4 Red Onion - Small Dice

1 Fresno Chili - Seeded & Small Dice

1 Can Garbanzo Beans - Drained & Rinsed

1/2 Cup Dried Cranberries - Reconstituted in warm water & drained

1/4 Cup Sunflower Seeds

1 tbsp Salt (reserve)

1 Cup Quinoa

2 Cups Vegetable Broth

Vinaigrette:
3/4 Cup Orange Juice
2 tbsp Apple Cider Vinegar
2 Garlic Cloves - Fine Dice
1" Ginger - Grated
2 tbsp Dijon Mustard
1 tsp Sesame Oil
1 tbsp Salt
1/2 tbsp Pepper
1 tsp Cayenne Pepper
1 tsp Cumin
2 tbsp EVOO
1 Cup Water

In a large bowl combine kale, carrots, onion, chili, garbanzo beans, cranberries, sunflower seeds.  Stir to combine.

In a pot over high heat add the quinoa and vegetable broth.  Bring to a bowl, cover and reduce to simmer for 10-15 minutes or until the liquid is evaporated.

In a saucepan over med/high heat add the orange juice, vinegar, garlic, ginger, mustard, sesame oil, 1 tbsp salt, pepper, cayenne pepper, cumin, evoo & water.  Bring to a boil, then simmer for about 5-10 minutes or until it reduces slightly and get's thicker. Stir and cool for about 10 minutes to reduce heat.

Add the quinoa to the kale salad mixture and combine.  Pour over the vinaigrette and mix to combine.  Taste for seasoning and add in the 1 tbsp of salt if necessary or adjust other seasonings as necessary.

This is a super food, healthy salad and made to feed a family or just for a week's worth of lunches.

Homemade Granola Bars

1/2 Cup Almonds - Chopped
1/2 Cup Dried Cranberries
1/2 Cup Dark Chocolate Chips
1/2 Cup Flaxseed Meal
1/2 Cup Quinoa - Uncooked
1 Cup Oats
1/4 Cup Peanut Butter - Heated in microwave for 30-45 seconds
2 Egg Whites - Beaten
1/2 tsp Salt
6x9 Baking dish lined w/ foil and sprayed with cooking spray

In a large bowl mix the almonds, cranberries, chocolate chips, flaxseed, quinoa, and oats.  Stir in the peanut butter, egg whites and salt to combine.

Spread on the baking dish and press down to form a firm base.  Bake in a 350 degree oven for 30 minutes.  Cut into about 1" cubes.  Enjoy.