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Home » Archives for Rachael Hartley » Page 30

Multigrain Buttermilk Pancake Muffin

March 30, 2014 by Rachael@AnAvocadoADay Leave a Comment

Multigrain Buttermilk Pancake Muffin Prep time: Cook time: Total time: Serves: 14-16 A buttermilk pancake in portable, muffin form! Ingredients 1 1/2 cups whole wheat pastry flour or whole wheat flour 1 1/2 cups buckwheat flour (or more whole wheat flour) 1 tablespoon baking powder 1 teaspoon cinnamon 2 teaspoons salt 1/4 cup pure maple… 

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Filed Under: Breakfast, Kid-Friendly, Snacks Tagged With: buckwheat, Buttermilk, maple syrup, muffin, whole grain, whole wheat

Grilled Vegetable Chili

March 30, 2014 by Rachael@AnAvocadoADay Leave a Comment

Grilled Vegetable Chili Prep time: Cook time: Total time: Serves: 4-6 A smoky vegan chili with grilled mushrooms, squash and red onions. Ingredients 2 zucchini or squash, sliced into 1/2-inch thick rounds 8 ounces cremini mushrooms 1 red onion, peeled and sliced into 1/2-inch rounds 1/4 cup extra-virgin olive oil 3 cloves of garlic, finely… 

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Filed Under: Gluten-Free, Kid-Friendly, Main Dishes, Soups & Stews, Vegan Tagged With: black beans, chili, jalapeno, mushroom, spicy, squash

Eggplant, Chickpea & Wheatberry Salad

March 26, 2014 by Rachael@AnAvocadoADay Leave a Comment

Eggplant, Chickpea & Wheatberry Salad Prep time: Cook time: Total time: Serves: 5-6 A grain based salad of wheatberries, roasted eggplant, and chickpeas with Middle Eastern flavors. Ingredients 1 cup dried garbanzo beans 1 cup wheatberries (you could also use farro, barley, or spelt berries) 1 large eggplant, diced into 1 inch cubes 4 tablespoons… 

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Filed Under: Main Dishes, Salads Tagged With: chickpea, eggplant, feta, middle eastern, sumac, tomato, wheatberry, za'atar

Heirloom Caprese Salad with Pesto

March 26, 2014 by Rachael@AnAvocadoADay Leave a Comment

Heirloom Caprese Salad with Pesto Prep time: Cook time: Total time: Serves: Highlight heirloom tomatoes with mozzarella, arugula, pesto and Kalamata olives Ingredients 1 1/2 lb mixed heirloom tomatoes of choice 1/3 cup kalamata olives, pitted and chopped 1/4 cup basil leaves, slivered 8 ounces fresh mozzarella cheese 2 tablespoons pesto 4-8 cups arugula 1/2… 

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Filed Under: 30 Minutes or Less, Gluten-Free, Main Dishes, Salads Tagged With: arugula, basil, italian, mozzarella, olive, pesto, tomato

Chia Seed Breakfast Pudding

March 26, 2014 by Rachael@AnAvocadoADay Leave a Comment

Chia Seed Breakfast Pudding Prep time: Cook time: Total time: Serves: With no added sugar, this chia pudding is made sweet and creamy with mashed banana Ingredients 1/4 cup chia seeds 1 cup unsweetened almond or coconut milk 1 banana, chopped 1/2 teaspoon vanilla extract 2 pinches cinnamon Instructions View the full recipe at An… 

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Filed Under: 30 Minutes or Less, Breakfast, Gluten-Free, Raw, Snacks, Vegan Tagged With: almond milk, banana, chia, cinnamon, coconut milk, overnight, vanilla

Bulgur Gazpacho

March 26, 2014 by Rachael@AnAvocadoADay Leave a Comment

Bulgur Gazpacho Prep time: Cook time: Total time: Serves: Bulgur adds extra texture and chew to a flavorful gazpacho Ingredients 1 cup water 1 cup tomato puree 3/4 cup medium bulgur 2 tablespoons balsamic vinegar 1 clove garlic, finely minced 1/4 teaspoon cumin 1/2 teaspoon salt 1 1/2 teaspoons hot sauce 1/2 cup chopped scallions… 

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Filed Under: Main Dishes, Soups & Stews, Vegan Tagged With: balsamic, bulgur, cucumber, mediterranean, scallion, tomato

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