High Protein Breakfast Bars

Like so a lot of us nowadays, my husband not often has time within the morning for a proper wholesome breakfast earlier than going off to work. Pouring a bowl of cold breakfast cereal or having a shop-offered breakfast bar is a quick repair for plenty human beings, however the urge for food for morning nourishment is only in brief whetted by means of those relatively processed and sugar-encumbered meals. Without taking plenty time in any respect, I can without problems make him one or weeks' really worth of brief morning breakfast bars which might be a ways extra nutritious than whatever bought at the store.

Made with oats and spelt, almond butter, tahini, and hemp, chia and flax seeds, those baked breakfast bars are packed with nutrients along with approximately 13 half of grams of protein each, and best take approximately 40 minutes from begin to complete to make up to two weeks' really worth of breakfasts. And with semisweet chocolate chips and dried cherries delivered, and sweetened with honey or maple syrup, they are bars that are not just more healthy however tastier than breakfasts out of a box. Once you attempt those, you'll be looking forward to breakfast.

Other excessive protein recipes to attempt from Lisa's Vegetarian Kitchen:

No-Bake Chocolate Peanut Butter Protein Balls

Chocolate Peanut Butter Protein Bars

Quinoa Nut and Fruit Protein Bars

Chocolate-Covered Hemp Seed Protein Bars

Amazing Lentil Energy Bites

Audio Accompaniment: ?Lafur Arnalds - improvisations

Roasted Squash with Rice and Lime Pickle

Though I enjoy the quiet of winter, in Canada there are not many local seasonal vegetables to be had. However, I try to eat with the seasons nonetheless, and winter squash is one of those vegetables that is seasonal in both autumn and winter months. And there are multiple varieties to keep things interesting. Since I hadn't made a squash dish for a while, and was looking for a vegetable dish to complement the other dishes I had on the menu, I decided to make this dish which features not only squash but also rice. The inspiration for this recipe came from Merra Sodha's Fresh India , which includes over 100 unique, straightforward and interesting recipes based on traditional Indian recipes.

The lime pickle on this recipe is what makes this dish particularly precise. I have continually loved Indian pickles on the facet, just on their very own, so this recipe was especially intriguing to me. Salty, sour and very hot, they may be no longer for faint palates. But in case you revel in them, then you will love this squash and rice dish. Because there's only a tremendously small quantity, the lime pickle is not overpowering, and you can constantly add greater or much less as you please. I have yet to make my very own Indian pickles at home, so on those rare occasions when I order food from an Indian restaurant, I generally order some to have handy, and you may purchase accurate first-rate jarred variations at Indian and Asian grocery shops, or even larger supermarkets. But in case you do not want to include the lime pickle, then add some clean lime juice on the cease of the cooking time alternatively, and the dish will nevertheless have masses of taste and warmth. For more warmness further to the lime pickle, I introduced a combination of ground spices and seeds. As with any of my recipes, they are a template to encourage, so modify the elements to suit your fancy.

And whilst winter squashes ? Like the butternut squash I used in this recipe ? Are one of the most daunting of veggies to try to peel, there is without a doubt no want. The skins of many iciness squashes inclusive of acorn and delicata are each soft and fit for human consumption when cooked ? Not peeling the squash method each that your dinner may be so much simpler to prepare and that you may not be losing any of the vegetable's vitamins to the compost or rubbish.

On the menu with:

Paneer Rajma

Lemon Chia Seed Cornmeal Bread

Other squash recipes to enjoy from Lisa's Vegetarian Kitchen:

Indian-Style Roasted Squash Curry

South Indian Squash Poriyal

Creamy Peanut Butter Chickpea & Squash Curry

Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad

Audio accompaniment: Henning Fuchs – The Unknown – Album: A New Beginning

Thai-Inspired Roasted Carrot and Sweet Potato Soup

Soup is of route to be loved irrespective of the time of yr, however at some stage in the bloodless wintry weather months, soup is one of the maximum comforting meal options. This creamy carrot and candy potato soup makes proper use of iciness root veggies to make a soup it is each hearty and warming, that's just what we want whilst the cold winds are howling outside.

Roasting the carrots and sweet potatoes complements their herbal sweetness (and gives you an excuse to turn at the oven if it's mainly cold out of doors). But it's the Thai-inspired hot and aromatic seasonings ? Chilies, lemongrass, crimson curry paste, as well as the coriander seeds which can be roasted with the greens ? That supply this soup its warmness, balance and charm. Coconut milk and the addition of some almond butter make this pureed soup particularly creamy and thick, with the desirable contrast of crunchy toasted tamari almonds have to you choose to consist of those as a garnish, which I relatively endorse. The soup does have a spicy kick, but it is warming with out being overpoweringly so.

More Thai soups from Lisa's Kitchen to enjoy:

Thai Red Curry Vegetable Soup

Creamy Thai Coconut Mushroom Soup

Thai Coconut Mushroom Soup with Kidney Beans

Thai-Style Creamy Coconut Lentil Mushroom Soup

Audio accompaniment: Max Richter - Mercy (H. Hahn - C. Smythe)

Tahini Oatmeal Cookies {Vegan}

For the past few years, my approach to baking has modified. I avoid delicate sugars, a number of the baked items I make are now free of eggs and dairy, and every so often they're free of wheat flour as well. Cookies are one such instance, and due to the fact an excellent shop-sold cookie is tough to locate ? They're nearly continually too candy for my more savory tastes, and include components I don't often realize a way to pronounce or perceive ? I constantly make my very own cookies when I have a yearning.

And craving a good oatmeal cookie, I came up with this recipe that comes together in infrequently every time in any respect. Somewhat changed and tailored from my recipe for tahini oatmeal chocolate chunk cookies, they are eggless, flourless, and no extra oil or butter is wanted both due to the addition of tahini. I'm made those two times within the beyond few weeks, with a few adjustments the second one time around. These cookies have a nice chewy texture, with a slightly nutty flavor from the addition of almond flour and tahini, and are rather like a chewy granola bar. I desired the oats to shine, however for variation, fold some darkish chocolate chunks, raisins or chopped nuts into the batter.

Other vegan pleasant cookies to revel in from Lisa's Kitchen:

Quick and Easy Tahini Ginger Cookies

Quick and Easy Peanut Butter Cookies

Peanut Butter Cookie Dough Bites

Cashew Chocolate Chunk Cookies

Audio accompaniment: Alessandro Cortini - Scappa

Curried Indian Vegetable Soup

This Indian-style vegetable soup has for many years been one among my very favored soups to serve to friends ? In fact, I in no way like to move very lengthy with out making it once more. It makes a big pot and goes nicely with a variety of Indian dishes. Plenty of veggies characteristic here with tantalizing Indian spicing and a bit coconut milk or yogurt to give the broth a nice touch of creaminess. If you're serving this because the first route, take care, due to the fact I guess your guests may be lining up for seconds and that just may damage the primary path. This soup also makes for a fine lunch or mild dinner, possibly served with a few crusty bread or some rice and a legume important, or some Indian flatbreads, such these savory rice and urad dal pancakes. Make positive now not to overcook the peas, as they actually pop in your mouth if added at the stop of the cooking time.

This is this kind of traditional recipe, which I originally published lower back in 2008, that I am reposting it again with some revisions.

More conventional Indian soups from Lisa's Kitchen:

Classic Mulligatawny Soup

Urad Dal Tomato Soup

Fennel-Flavored Urad Dal Soup (Sada Urad Dal)

Indian Sour Mung Bean Soup

Curried Carrot and Lentil Soup with Cashews

Bulgar Wheat and Mixed Mushroom Pilaf with Cilantro Chutney

Bulgur wheat is one of these elements that may not be in every body's pantry but likely should, specially for folks who want some thing reachable for making quick, easy and delicious food. Cracked and parboiled hulled kernels of wheat, bulgur is a common a part of Mediterranean and Middle Eastern cuisines and cooks in little or no time. Best of all, it has a wealthy nutty taste and aroma that makes it suitable sufficient to eat on its own with just a little salt.

But like several grains, bulgur wheat may be dressed up with different substances to make a stunning aspect dish or major. You can use bulgur wheat in many recipes where rice or couscous are in the main called for ? Like this Indian-fashion pilaf with clean mushrooms, ginger, onion and spices, with a vibrant lemon, chili and cilantro chutney stirred in, and all crowned off with toasted slivered almonds. For simply 35 to forty minutes from start to complete, this is dish so as to be remembered by way of your visitors.

Other pilafs from Lisa's Kitchen to strive:

Wild Mushroom and Paneer Pilaf with Urad Dal

Rice and Cauliflower Pilaf

Greek-Style Rice and Split Pea Pilaf with Artichokes

Turkish Sour Cherry Pilaf

Audio accompaniment: Orlande de Lassus - Psalmi poenitentialis

Eggplant and Green Pea Curry (Baingan Matar Masala)

Eggplant is a regrettably omitted vegetable, I suppose especially because many folks who first stumble upon eggplant locate it bland or soft. But if a piece of care and interest is taken, then eggplant can shine in its own proper, and genuinely enhance a dish. It's most effective been over the last several years that I've learned to appreciate eggplant, however now that I do, I love exploring new thoughts for providing this flexible vegetable in my food. This colorful eggplant and green pea curry is straightforward to prepare and has a great flavor profile with turmeric, cumin, coriander, chilies, tomatoes and tamarind paste offering a highly spiced and tangy warm temperature. Plump and just gently cooked green peas upload a bit pop to every chunk and lend the curry a nice sparkling sweetness. Serve this with flatbreads for a mild lunch or with rice and lentils as a primary dish.

Other Indian eggplant dishes from Lisa's Vegetarian Kitchen:

Stuffed Eggplant Poriyal

Baked Eggplant Stuffed with Curried Vegetables

Roasted Eggplant Tomato Curry (Baingan Bharta)

Baked Gingered Chickpea Stew with Eggplant and Spinach