Ingredients:
- 1 bunch of microgreens or your favorite greens - we love Spira Farms Microgreens
- 1/2 - 1 cup fresh blueberries
- 1/2 cup crumbled feta cheese
- 1 sliced avocado
- 1/2 cup - 1 cup PremOla Granola
- 1/4 cup of Primal Kitchen Honey Mustard Dressing or dressing of your choosing
- optional: we added a few thin slices of green apple
Put everything in a bowl, toss and enjoy!
Serves 4
adapted from “I don’t want to cook” book – Alyssa Brantley
This makes a boatload of oatmeal. Either make for a large party or eat it everyday for a week. We’ve done both. Be sure to watch that slow cooker! Mine runs hot so I only cooked for 6 hours on high. Go to bed very late or wake up early.
Serves 6
Ingredients:
- 6 cups water – can do half water and half of favorite milk (or any combo you like)
- 2 tbl ground cinnamon
- 1 tsp kosher salt
- ¼ cup pure maple syrup
- 1-1/2 cups uncooked steel-cut oats
- 2 medium Honeycrisp apples, cored, seeded, and diced (we use Gunderson)
- 3-4 tbl salted butter
- ¼ cup PremOla Granola (topping right before serving)
- Fresh diced pear (we use Gunderson)
Add water and milk, cinnamon, salt, and maple syrup to a 3-quart or larger slow cooker. Whisk until well combined. Stir in oats and apple. Place butter on top of oat mixture.
Place lid on slow cooker and set to low for 8 hours. Stir well right before serving.
Top with PremOla Granola and fresh pear.
filling adapted from Tastes Better from Scratch
Peach Filling:
- 2 lbs fresh peaches or frozen - cored and sliced about 3/4 inch thick
- 2-3 Tbl sugar
- 2 Tbl Arrowroot
- 2 tsp lemon juice
- 1/2 tsp vanilla extract
- dash of salt
- several sprinkles of cinnamon
For Layers:
1-1/2 cup Salted Pecan PremOla Granola
1 to 2 cups Yogurt (use your favorite brand)
Peel peaches and slice. Add the sliced peaches to a bowl. Add sugar and toss to coat. Let sit for about 30 minutes.
Preheat oven to 375
To the peaches, add the arrowroot, lemon juice, vanilla, salt, and cinnamon.
Pour peaches into a 8”x8" dish.
Bake only the peach mixture for 25-30 minutes
Remove from the oven, let cool. Divide the peaches into parfait glasses and layer peaches / yogurt / Pecan PremOla.
Serve while still slightly warm. YUM!
- 1/4 cup butter, melted
- 1 1/2 tbl honey
- 3 tbl Dijon mustard
- 1/4 cup panko
- 1/4 Salted Pecan PremOla, finely chopped (I used a generous 1/4 cup and chopped it in Vitamix)
- 4 tsp chopped fresh parsley
- 4 (4 oz) salmon fillets
- salt and pepper to taste
- Preheat oven to 400 degrees
- Stir together butter, mustard, and honey in a small bowl - set aside
- Mix together panko, PremOla, and parsley in another bowl
- Brush each salmon fillet lightly with honey mustard mixture
- Generously sprinkle the tops of fillets with panko/PremOla mixture
- Bake salmon in the preheated oven until it flakes easily with a fork - 12 to 15 mins.
- Season with salt and pepper to taste.
Adapted from AllRecipes Baked Dijon Salmon
Treat yourself to a protein-packed bite with a crunchy twist!
Ingredients:
- 1 cup oats
- 1/2 cup peanut butter
- 1 Tbsp protein powder
- 1/4 cup PremOla Granola sea salt pecan blend
- 1/4 cup chocolate chips
- 2 tbsp honey
GO NUTS! Use your favorite nut butter variation!
Mix all of the above. Scoop up your portion and hand-roll them into shape.
Grab on the go or enjoy after a workout!
Makes 10-12 protein balls - depending on how big or small you roll them.
Thoroughly blend:
- 1 Cup butter melted
- 1 Cup brown sugar
- 1 egg yolk
- 1 tsp vanilla
Mix in 2 Cups sifted cake flour and blend. Flour your hands and pat into a cookie sheet with sides (mine is about 10” x 15”). Bake in preheated oven at 350 for 15-20 min. Edges should be slightly brownish.
Meanwhile open your favorite chocolate bars and as soon as you take the base out of the oven, place the bars on top and let sit for a minute or until they soften. Spread with a spoon and then sprinkle a great topping like chopped pecans or PremOla Granola salted pecan blend! Again, pat topping into the chocolate. Let cool in the fridge for about an hour and cut into bite-sized squares.
- 2-3 Zucchini
- Salt
- about 1/4 cup olive or avocado oil (I used a little less)
- 3 Tbs heaping Greek yogurt
- 1 oz feta cheese
- 1 garlic clove minced
- handful of mint
- zest of 1 lemon
- juice of 1/2 lemon
- pinch of salt and pepper
- 1/4 cup or so of Roasted Nut Blend PremOla Granola
- Preheat oven to 450
- Cut the zucchini in half and score them diagonally
- Lay zucchini on a plate and sprinkle salt over them - let sit for 20-30 minutes so you can remove the excess moisture with a paper towel.
- While the zucchini sits, mix the yogurt, feta, garlic, mint, zest of lemon and juice of lemon in a blender - consider doubling this because you'll want to make these again very soon!
- Add oil to a cast iron skillet. Cook zucchini face down for 5-6 minutes over medium-high heat. Place in the oven face down for 5 minutes, remove, flip and put back in the oven for 5 more minutes.
- Spread the yogurt mixture on a plate, top with zucchini, sprinkle crumbled feta, chopped mint, lemon zest and PremOla granola on top.
Enjoy!