Ingredients
2 peaches, halved and remove from the pit
1 cup cooked and cooled quinoa (prepared as per package instructions)
1 cup blueberries
Two containers or about 1 cup vanilla Greek yogurt (or plain or your flavor of choice)
4 teaspoons maple syrup (or honey or agave)
4 teaspoons chopped pecans
Directions
Preheat your grill to medium high heat. Place each peach half on the grill, cut side down, for 4-5 minutes. Flip over and grill for another 4-5 minutes, or until caramelized and juicy. Remove from the grill and chill in the refrigerator. Alternatively, you can roast them cut side up on a baking sheet for 20-25 minutes at 425°F, or until tender.
Remove the peels, if desired, and chop the peaches into about ½ inch pieces.
Place about two tablespoons of quinoa in the bottom of each of the four jars, glasses or bowls. Top each with about two tablespoons of blueberries, about an eighth of the peaches, two tablespoons of yogurt, half a teaspoon of maple syrup, and half a teaspoon of pecans.
Repeat the layers, then top with a reserved peach slice or a couple of blueberries for garnish, if desired.
Ingredients
For the Salad:
4 ounces soba noodles
1 red bell pepper, thinly sliced
1 cup shelled edamame, cooked
2 large carrots, peeled and shredded
4 green onions, thinly sliced
1/2 cup crunchy rice noodles
For the Spicy Peanut Dressing:
2 tablespoons peanut butter
4 teaspoons sambal oelek
4 teaspoons rice vinegar
4 teaspoons soy sauce
1/4 cup extra virgin olive oil
1 tablespoon black sesame seeds
Directions
In large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain.
Meanwhile, make Spicy Peanut Dressing: In a small bowl, whisk together peanut butter, sambal oelek, rice vinegar and soy sauce. While whisking, slowly drizzle in oil until all oil is incorporated. Stir in sesame seeds.
Divide Spicy Peanut Dressing equally among 4 pint-sized mason jars. Divide soba noodles over dressing. Layer remaining ingredients, ending with rice noodles. Top with lids and refrigerate up to 5 days. To serve, pour onto plate or bowl, stir and enjoy.
Ingredients
2 cups dried elbow macaroni (8 ounces)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
dash of nutmeg
1 cup whipping cream
1 cup whole milk
4 ounces Fontina cheese, shredded (about 1 cup)
1 (15 ounce) can pumpkin
1 tablespoon snipped fresh sage or 1/2 teaspoon dried
1/2 cup bread crumbs
1/2 cup grated armesan cheese
1/2 cup chopped walnuts
1 tablespoon olive oil
sage leaves for garnish (optional)
Directions
Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, pepper and nutmeg. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish 0r 6 – 8 one cup ramekins or mason jars. (Note: I filled mine a little over the top and got 6 jars, you could fill them a little less and get 7 or 8. You could even use the 1/2 cup mason jars for a small serving.)
In a small bowl combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta.
Ingredients
1 cup whole wheat flour
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
1 tbsp almond butter
2/3 c. milk
1/2 tsp vanilla extract
1/2 c. apple butter
1 large apple, diced
1/4 c. raisins
Directions
In a medium-sized bowl, combine all the dry ingredients. Add the almond butter, milk, and vanilla extract to the bowl and stir until everything is just combined. Add the apple butter to the batter, and gently stir, just to swirl the apple butter in, but not to stir it in completely- you want ribbons of apple butter!
Dice up the apple into small pieces. Mix the apples and the raisins together and divide evenly into the bottom of two medium-sized mason jars. Divide the batter in half and spoon into the jars on top of the apple and raisin mixture. Place in the microwave and cook on high for 4-5 minutes, or until the dough is firm to the touch. Top with additional almond butter, yogurt, cinnamon, raisins, walnuts, ect. and enjoy!