Category Archives: Recipe

3 Healthy Recipes for Homemade Energy Bars

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3 Healthy Recipes for Homemade Energy Bars

Energy bars are often at the top of the list when it comes to handy, healthy snacks. But not all bars are created equal. To ensure you’re feeding your body with the nutrients it needs, homemade energy bars are the way to go!

To sustain your energy you need a bar that’s nourishing and packed with natural sources of carbohydrates, protein, and fiber. This includes real foods such as fruit, seeds, and whole grains – not artificial ingredients and refined sweeteners.

The following three recipes are chock full of healthy, energizing, natural ingredients that will keep you going all day long! 

1. Fruit and Seed Bars

Fruit and Seed Bars

Ingredients:

  • ½ cup dried dates, pitted
  • 2 tbsp water
  • ¼ cup dried coconut, unsweetened
  • ½ cup prunes
  • 1 ½ cups old fashioned oats
  • ¼ cup dried cherries, finely chopped
  • ¼ cup coconut butter
  • 1 tbsp maple sugar
  • ½ cup sunflower seeds, hulled
  • ¼ cup hemp seeds
  • 2 tbsp chia seeds
  • ¼ cup coconut butter
  • ½ tsp pure vanilla extract

Instructions:

  1. Process dates, prunes, and water in a food processor until a doughy consistency is reached.
  2. Add oats, sunflower seeds, hemp seeds, chia seeds, dried coconut, and dried cherries. Process on low until evenly mixed.
  3. In a small saucepan, warm coconut butter and maple syrup until a runny paste is formed.
  4. Mix in vanilla and remove from heat.
  5. Immediately pour the paste over the batter and process on low until it is evenly mixed in.
  6. Line a 6 x 8 inch baking dish with parchment paper.
  7. Press batter into the pan until level. Refrigerate for 2 hours.
  8. Cut into 12 bars.
  9. Place in an airtight container and store in the fridge.

2. Quinoa Cashew Bars

Quinoa Cashew Bars

Ingredients:

  • 1 cup quinoa, cooked
  • ½ cup rolled oats
  • 1 tsp pure vanilla extract
  • ½ cup cashew butter
  • ½ cup unsweetened shredded coconut
  • ½ cup dried apricots, finely chopped
  • ¼ cup honey
  • ½ cup sesame seeds
  • ¼ tsp salt

Directions:

  1. Combine quinoa, oats, cashew butter, sesame seeds, coconut, and dried apricots in a bowl and mix well.
  2. Mix in honey.
  3. Transfer into a parchment paper lined 6 x 8 inch baking dish.
  4. Press firmly into the dish to form a dense, even layer.
  5. Bake at 350 degrees F for 15-20 minutes or until lightly golden on top.
  6. Allow to cool, then slice into 12 bars
  7. Place in an airtight container and store in the fridge.

3. Peanut Butter Lentil Bars

Peanut Butter Lentil Bars

Ingredients

  • 1 cup red lentils, cooked
  • ½ cup dates
  • ½ cup peanut butter
  • 2 cups rolled oats
  • ¼ cup almonds, chopped
  • ¼ cup almond flour
  • ¼ tsp salt
  • ¼ cup dark chocolate, chopped

Instructions

  1. Blend lentils, dates, and peanut butter in a food processor until a sticky batter is formed.
  2. Transfer to a large bowl.
  3. Using a wooden spoon, mix in oats, almonds, almond flour, salt, and chocolate.
  4. Transfer into a parchment paper lined 6 x 8 inch baking dish.
  5. Press batter firmly into an even layer. Refrigerate for about 2 hours.
  6. Cut into 12 bars.
  7. Place in an airtight container and store in the fridge.

Now that we’ve got you energized, stock-up on PGX® Daily Ultra Matrix Softgels* to support your healthy eating habits and help balance blood sugar levels already within the normal range.† The discrete softgels are convenient and can be taken with or without food with a glass of water.

*Drink additional water (8 fl. oz.) after ingesting PGX®. If you are taking medications, take one hour prior to or two hours after taking PGX®.

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How to Build a Healthy Breakfast Bowl

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How to Build a Healthy Breakfast Bowl

If there’s one trend that’s firing everyone up this year, it’s the bowl phenomenon. Smoothie bowls, lunch bowls, dragon bowls – it seems that this year the plate is passé. Serving breakfast in a bowl isn’t all that new to us, of course, but we can still stay on trend by learning how to build a healthy breakfast bowl.

The Breakfast BowlThe Breakfast Bowl

Throwing some cereal into a bowl and dowsing it in milk might seem fairly straightforward, but a satisfying, healthy, breakfast bowl requires a little creativity. Like so many things in life, building a good bowl is all about layering. You’ll want to factor in the density of ingredients, their crunchiness, moisture, and size so as to build a bowl that doesn’t disintegrate into a soggy mess. This is especially true if you’re creating a breakfast bowl to take to the office.

Try the following excellent breakfast bowl ingredients (listed from bowl bottom to top) for a healthy and delicious start to your day:

1. Cereal Bowl

  • Heritage grain cereal flakes (kamut, for example)
  • Homemade or store-bought granola (opt for sugar free or low sugar)
  • Seeds, such as hemp, chia, flax, pumpkin, and sunflower
  • Nuts, such as almonds, cashews, and hazelnuts
  • Dried fruit
  • Dark chocolate chips or cocoa powder
  • Non-dairy unsweetened milk, such as soy, rice, hemp, oat, almond, coconut, or cashew

Mix a scoop of PGX Satisfast Whey Protein Drink Mix into your milk for extra protein and fiber to start your day off right!

2. Mango and Coconut Bowl

  • Almond yogurt
  • Bran flakes (unsweetened)
  • Chia seeds
  • Pistachios (raw, unsalted)
  • Fresh mango
  • Orange segments

3. Oatmeal Bowl

  • Oatmeal
  • Tofu puffs, smoked tofu, or split red lentils
  • Mushrooms (sliced portobellos, for example)
  • Toasted pumpkin seeds
  • Bok choi (lightly steamed or sauteed)
  • Nori (seaweed) strips
  • Hot sauce and/or soy sauce

4. Quinoa Bowl

  • Quinoa
  • Refried beans
  • Scallions
  • Fried tomatoes or salsa
  • Avocado slices
  • Toasted pumpkin seeds

Overnight Breakfast BowlsOvernight Breakfast Bowls

You could also opt for a healthy breakfast bowl that is partially made in the evening and then fully constructed in the morning. These are known as “overnight breakfast bowls!”

Wide-mouthed Mason jars are ideal for building a breakfast bowl to take with you, and for creating bowls for the whole family for the whole week. Have fun layering your dry ingredients, then store these in a cupboard until it is time to pop the lid. Pour over your favorite non-dairy milk and enjoy right from the jar, or sprinkle your breakfast fixings over some fresh coconut or almond yogurt once you get to the office!

Overnight Oats

  • Small oats
  • Chia seeds
  • Maple syrup
  • Mashed banana
  • Almond milk
  • Dash of salt
  • Granola clusters
  • Fresh strawberries, blueberries, and raspberries
  • Pumpkin seeds

Chia Pudding Bowl

  • Chia pudding
  • Coconut milk
  • Chia seeds
  • Agave
  • Kiwi slices
  • Banana slices
  • Raspberries
  • Shredded coconut
  • Cashew or peanut pieces

 

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Warm up Your Winter with Overnight Oats

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Overnight Oats

During the winter months, you may start to crave for sunnier days. Incorporating an assortment of fruit into your diet is a great way to bring a little sunshine into your day, and this overnight oats dish is the perfect vehicle for any fruit!

Health Benefits of Oats

  • Oats contain a specific fiber called beta-glucan that can help maintain healthy cholesterol levels already within the normal range* [1]
  • They are good sources of manganese, vitamin B, zinc, and protein
  • Certain oats can last for years in your pantry

Overnight Oats RecipeOvernight Oats with Fruit

This overnight oats recipe is a quick and healthy dish guaranteed to become one of your go-to, healthy snacks! This recipe takes only minutes to prepare, is free of leading allergens such as gluten, dairy, soy and peanuts, and pairs well with any fruit!

Ingredients:

  • 1 banana
  • ¾ cup gluten-free oats
  • 2 tbsp chia seeds
  • 1 cup almond or coconut milk
  • A dash of vanilla
  • A sprinkle of cinnamon
  • An assortment of sliced fruit (strawberries and blueberries are a great option!)

Directions:

  1. In a dish with a sealable lid, mash one banana.
  2. Add chia seeds, oats, almond milk, vanilla, and cinnamon to the dish.
  3. Mix together and let the dish sit covered in the refrigerator overnight.
  4. Stir mixture and spoon into bowl with your choice of sliced fruit!

*This statement has not been evaluated by the Food and Drug Administration. The product is not intended to diagnose, treat, cure or prevent any disease.

References:

[1] “Oats.” Oats. The World’s Healthiest Foods, n.d. Web. 31 Jan. 2017.

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4 Healthy and Protein Rich Eggless Breakfasts

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4 Healthy and Protein Rich Eggless Breakfasts

Plant-based protein is becoming increasingly popular as more people recognize the potential health (and environmental) benefits of minimizing animal-derived foods.

If going vegan seems like a stretch, then start out simple with one of these four eggless breakfasts that are packed with protein and taste:

1. Chickpea Nomelette

Wonderfully versatile, chickpea nomelettes (a no-egg omelette) are easy to make and customize. Packed with protein, fiber, vitamins, minerals, and other phytonutrients, this simple dish is made partially on the stove top and partially in the oven.

Below is the basic recipe for a nomelette.  I suggest a totally delicious combination of mushroom, rosemary, and leeks for your first nomelette go-round!

Ingredients

  • 1 cup chickpea flour
  • 3 cups water
  • 1 tsp turmeric
  • 1/2 tsp black salt (kala namak – provide an eggy flavour)
  • 1 stock cube
  • 1 tbsp nutritional yeast
  • Olive oil to taste

Instructions

Preheat the oven to 375 °F

  1. Mix chickpea flour with water, turmeric, black salt, stock cube, and nutritional yeast.
  2. Let mixture stand while you sauté your chosen vegetables in a cast iron skillet with a little olive oil.
  3. Add the chickpea flour mixture to the pan and make sure the vegetables are evenly spread and well covered.
  4. Remove pan from heat and place in the oven, cooking for 25–30 minutes.
  5. Let the nomelette stand for 5 minutes before turning it out and serving with sautéed greens.

You can find chickpea (gram) flour at many grocery stores, often alongside lentils and curry spices. Kala namak is typically found in Asian grocery stores or at specialty markets.

Tofu Scramble2. Tofu Scramble

A classic dish that is, again, easy to make and easy to customize. I like my scrams to be on the drier side, meaning that I use firm tofu instead of softer tofu. I also pile in the nutritional yeast to add vitamins, umami, and extra protein. One of my favorite ways to make tofu scramble is to add a tablespoon of homemade or store-bought vegan pesto just before serving. Sun dried tomato tapenade is also a great option for a quick, flavorful scramble.

Ingredients

  • Mushrooms
  • Onions
  • Zucchini
  • Peppers
  • Tomatoes
  • Kale
  • 1 clove garlic
  • Olive oil to taste
  • 1 tsp soy sauce
  • 1 package of tofu
  • 1/4 cup nutritional yeast

Directions

  1. Sauté mushrooms, onions, and garlic in a little olive oil.
  2. Add tofu (scrunch it in the packet until there are no large chunks left) and fry until golden brown.
  3. Toss in diced zucchini, peppers, and tomatoes and cook until they soften.
  4. Add a handful of chopped kale and a dash of soy sauce and stir fry until the kale wilts.
  5. Remove from heat and add nutritional yeast.
  6. Serve with hash browns or whole grain toast.

3. Veg Benedict

If you’re missing Eggs Benny, we’ve got you covered. This tofu, cashew ricotta, Portobello Benedict with vegan hollandaise sauce should satisfy your craving, and it is packed with protein and other nutrients to boot!

To Make the Ricotta:

  1. Soak a cup of cashews overnight, then drain.
  2. Add to a food processor with the juice of half a lemon, 1 clove of garlic, 2/3 tsp salt, 1/4 cup olive oil, 1 cup fresh basil, and 1/2 cup kale.
  3. Blitz until everything is well combined.
  4. Save half of the ricotta and use the rest to make the cashew hollandaise sauce.

To Make the Cashew Hollandaise Sauce:

  1. Using half the homemade ricotta, add 1/4 tsp turmeric, 1 tbsp nutritional yeast, 2 tsps mustard, 1/4 cup coconut milk, and 1/4 cup water.
  2. Gently heat, and stir often to avoid burning.

To Make the Veg Benedict:

  1. Sauté sliced Portobello mushrooms.
  2. Pan-sear a 1/2-inch thick round of tofu (you can use a cookie cutter to get a round).
  3. Toast an English muffin and spread ricotta on both halves.
  4. Layer them with tofu and Portobellos.
  5. Drizzle cashew hollandaise sauce over the top and enjoy!

Savoury Oatmeal and Lentils4. Savory Oatmeal and Lentils

If your morning walk, bike ride, or transit ride to work takes about 30 minutes, this next eggless breakfast idea is for you!

Savory oatmeal (using quick cooking oats) or split red lentils is made using a thermos, boiling water, and a little patience. Save time in the morning by preparing your breakfast mix in advance.

Ingredients

  • 1/2 cup of oats or lentils
  • Dehydrated vegetables (or fruit) cut into small pieces
  • A dash of salt and pepper
  • 1/2  tsp cumin
  • 1 tsp turmeric

Directions

  1. Pour your dry mixture into a thermos.
  2. Add a cup of boiling water and stir quickly before sealing the thermos.
  3. By the time you arrive at work, your oats or lentils will be nicely cooked and ready to eat!
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Three Protein-Rich Desserts That Are Big on Taste

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3 Protein Rich Desserts That Are Big on Taste

When you’re committed to a nutritious diet and sticking to healthy portion sizes, protein is a must for all meals and snacks – including dessert! Luckily, protein-rich desserts aren’t as difficult to create as you might think. In fact, we have three mouth-watering protein-rich desserts your whole family will love!

Sources of Protein for Dessert

Healthy sources of protein that are easy to incorporate into your desserts include:

  • Nuts, including whole, ground, and butters
  • Lentils and beans
  • *PGX Satisfast Vegan Protein
  • Tofu
  • Protein powder, including whey, soy, pea, and brown rice
  • Quinoa
  • Egg whites

Protein makes food more satisfying, which makes it less tempting to overindulge. Keep your meals healthy and filling all the way through to dessert with the following three protein-filled recipes:

Chocolate Meringue Cookies1. Chocolate Meringue Cookies

Who doesn’t love a sweet, crisp meringue! Break the rules of traditional meringues by ditching the white sugar and keeping the protein. These meringues have a very subtle sweetness and are best prepared on days with low humidity to achieve a crisp texture.

Ingredients:

  • 2 egg whites (room temperature)
  • ¼ tsp cream of tartar
  • 1 tbsp pure maple syrup (double this for extra sweetness)
  • ½ tsp pure vanilla extract
  • 3 x squares dark chocolate (60% cocoa)

Instructions:

  1. Set oven to 250 °F.
  2. In a clean glass bowl, combine egg whites and cream of tartar.
  3. Using an electric mixer, beat on high until stiff peaks form, then set aside.
  4. In a small pot, warm maple syrup, vanilla, and chocolate on low heat until melted. Stir to combine.
  5. Carefully fold chocolate into egg whites until well incorporated.
  6. Spoon or pipe small portions onto a parchment paper lined baking sheet.
  7. Bake on middle rack until meringues are dry and crisp (about 1 hour).
  8. Enjoy right away!

2. Peanut Butter Chocolate Protein Balls

These protein balls are quick to prepare for a satisfying anytime treat. For an alternate flavor, use almond butter instead of peanut butter.

Ingredients

  • 8 large dates, pitted
  • 1 tbsp unsweetened soy milk
  • ½ cup natural peanut butter
  • ½ tsp pure vanilla extract
  • 1 tbsp chocolate protein powder of your choice
  • 2 tbsp cocoa powder, dried coconut, or dark chocolate crumbs

Instructions

  1. In a food processor, process dates and soy milk into a grainy paste.
  2. Add peanut butter, vanilla, and protein powder, then process until well mixed.
  3. Using your hands, roll batter into one-inch balls.
  4. Roll balls in cocoa powder, dried coconut, or dark chocolate until evenly coated.
  5. Refrigerate for 20 minutes until firm, then enjoy!

3. Vanilla Soy Pudding

Silken tofu creates an appealing texture while contributing protein and soy isoflavones to your dessert.

Ingredients:

  • 1 pack (about 12 oz) organic silken tofu, firm
  • 3 tbsp agave syrup or honey
  • 2 tsp pure vanilla extract

Instructions

  1. Drain tofu, pressing slightly to remove excess liquid.
  2. In a food processor, process tofu until smooth.
  3. In a small pot, warm agave and vanilla on low until runny.
  4. Add vanilla and honey to the tofu, then pulse until well combined.
  5. Transfer to serving dishes and chill until set (about one hour). Enjoy!

*Drink additional water (8 fl. oz) after ingesting PGX. If you are taking medications, take one hour prior to or two hours after taking PGX.

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3 Healthy Pizza Crusts You Can Feel Good About

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3 Healthy Pizza Crusts You Can Feel Good About

A favorite food amongst many of us is a delicious slice of pizza. However, most people think of pizza as a comfort food and can’t shake that guilty feeling after enjoying a slice or two. But what if you could enjoy pizza without feeling like you were doing your body an injustice?

One of the most effective ways to lighten up your pizza is to forego the traditional wheat crust in favor of healthier alternatives. Here are three healthy pizza crusts you can enjoy, without the side of guilt:

1. Almond Flour Crust

Gluten is proteins that make up wheat and give foods an elastic texture and helps hold the particles together. Foods that contain flour are the biggest culprits for people who get sick from gluten.

To make pizza a little more gut friendly, try a crust that foregoes the traditional whole wheat flour, and uses almond flour instead! Almond flour contains the same nutrients as whole almonds, which we know are great for nutrition. Low in carbs and high in protein, fats, and fibers, almond flour pizza crust will keep you feeling fuller for longer. For a great almond flour pizza crust recipe, try the one over at Ditch the Wheat.

2. Cauliflower Crust

This white, mild-tasting veggie is high in vitamin C and other nutrients as well as antioxidants. When used as a pizza crust, cauliflower becomes crunchy and bread like, the perfect replacement for your average crust.

Cauliflower Pizza Crust Recipe

Ingredients:

  • Head of cauliflower
  • 2 eggs
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
  • 3/4 cup shredded cheese (optional)

Directions:

  1. Preheat oven to 450 degrees.
  2. Wash cauliflower thoroughly and cut into pieces.
  3. Pulse in food processor.
  4. Place cauliflower in microwave for 4 minutes, or steam until tender (around 15 minutes).
  5. Once the cauliflower is tender, squeeze it with a strainer or nut bag. Add in eggs, garlic, salt and pepper to taste (adding cheese into crust is also optional).
  6. Line a baking sheet with parchment paper and create your desired crust shape. Bake in preheated oven for about 15 minutes, then put on your desired toppings and bake an additional 10 minutes.

3. Mini Zucchini Crusts

Using zucchini as a base for pizza is a fantastic idea! Granted, you’ll have bagel bite-sized pizzas, but it’s no less tasty, and they’re perfect for appetizers and entertaining.

Zucchini Pizza Crust Recipe

  1. Cut zucchini into disk shapes, about ½-inch thick.
  2. In a skillet, add 1–2 tablespoons of oil and cook zucchini on each side for about 2 minutes.
  3. Place mini zucchinis on a parchment lined cookie sheet.
  4. Layer on tomato sauce, cheese, and any other toppings of your choosing.
  5. Bake zucchini pizzas at 400 degrees until cheese has melted (this will not take long).
  6. Enjoy!
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Snap Pea Shrimp Pasta

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Recipe: Snap pea shrimp pasta

Weeknights can be busy, and getting a healthy dinner on the table can sometimes feel like an impossible task. That’s where pasta comes in. It’s quick, easy, and can be prepared in countless ways.  Best of all, there’s a type of pasta out there to suit just about everyone’s dietary needs and preferences!

This super easy and highly delicious Snap Pea Shrimp Pasta can be on the table in less than 20 minutes, and pairs perfectly with any pasta; rice, gluten-free, whole wheat, kamut, spelt, whatever you have on hand will work!

Snap Pea Shrimp Pasta

Snap Pea Shrimp Pasta

Ingredients

  • 12 oz cups pasta
  • 1/2 cup uncooked baby shrimp
  • 1 cup fresh snap peas
  • 1/2 cup grape tomatoes
  • 1 large soft-boiled egg
  • 1 1/2 oz of cream cheese, room temperature
  • 1 tbsp olive oil
  • Handful of fresh basil
  • Juice of 1 lime
  • Salt and pepper to taste

Directions

  1. In a large pot, boil pasta as per package directions.
  2. In a medium bowl, combine cream cheese, shrimp, tomatoes, and lime juice. Set aside.
  3. In a pan, lightly fry snap peas in olive oil.
  4. Combine all ingredients, sprinkle with fresh basil and salt and pepper.
  5. Add soft-boiled egg on top, and enjoy!
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Spaghetti Squash with Bacon and Spinach

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Recipe: Spaghetti Squash with Bacon and Spinach

Spaghetti squash is a tasty, gluten-free alternative to traditional pasta dishes. Quick and simple to make, it is highly versatile, and can be styled savory or sweet – there are no rules when it comes to this fall favorite!

Spaghetti Squash with Bacon and Spinach

This recipe combines the nutty flavor of spaghetti squash, with the smoky and slightly salty taste of bacon. It’s extremely easy to make, and can be on the table in less than 40 minutes!

Ingredients:

  • 1 large spaghetti squash
  • 1 cup of fresh spinach
  • 6 strips of bacon
  • 1/4 cup of goat cheese
  • Olive oil
  • Salt and pepper

Directions:

  1. Pre-heat oven to 400 °F.
  2. Cover a baking sheet in tinfoil.
  3. Slice the squash in half. Using your hands, slather both sides, front and back, in olive oil. Sprinkle the flesh with salt and pepper, and lay face down on the baking sheet.
  4. Lay a wire cooling rack on top of a baking sheet covered in tinfoil.
  5. Spread out bacon strips on the cooling rack.
  6. Place squash and bacon in the oven.
  7. The bacon should take 20 minutes to cook, the squash 20–25.
  8. Allow squash to cool for 5–10 minutes.
  9. Using a fork, scrape the stringy flesh out of the squash, and place in a dish.
  10. Add sliced bacon, fresh spinach, and goat cheese to the squash, and toss.
  11. Enjoy!
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Turkey Pear Breakfast Patties

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Turkey pear breakfast patties

Looking to add a fresh and easy spin to your breakfast? These turkey pear breakfast patties are just the thing! Light, full of flavor, and ready in 10 minutes, these patties are the perfect way to add a little something special to your morning meal.

Turkey Pear Breakfast Patties

These patties go well with a fresh fruit bowl, or as an accompaniment to your favorite egg dish.

Turkey Pear Breakfast Patties

Ingredients:

  • 1 lb ground turkey breast
  • 1/2 cup diced pear, peeled
  • 1 green onion, finely chopped
  • 1 hot pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp freshly grated ginger
  • 3 tsp extra virgin olive oil

Instructions:

  1. In a medium bowl, combine turkey, pear, green onion, pepper, cilantro, and a dash of olive oil. Mix well
  2. Shape mixture into small patties (should make 6 small patties)
  3. Heat 2 tsp of olive oil in a nonstick skillet over medium heat. Add patties and cook for 4 minutes per side
  4. Remove patties from heat when they are golden brown and slightly crispy, and no longer pink in the middle
  5. Enjoy!

Follow us on Instagram @pgxdailylife to make sure you don’t miss out on any of our weekly recipes!

 

 

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Easy to Make Summer Protein: Chickpea Frittata

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image-blog-PGX-Easy to Make Summer Protein_ Chickpea Frittata-20160816

Summer protein comes in a whole host of healthy forms, without all the saturated fat found in meat and with more fiber, vitamins, minerals, and polyphenols than some skewered chicken. What’s more, by skipping the grilled meat, you’ll also be minimizing your intake of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), chemicals that form when certain foods are cooked at very high temperatures.

Chickpea Frittata

Chickpea flour is high in protein, tastes delicious, and is gluten free, making it a hit for summer potlucks! This frittata can be eaten straight from the skillet and is also ideal for a fancy picnic if prepared ahead – just let it cool and cut it into slices to serve with a quinoa or wild rice salad.

Ingredients:

  • 1 cup of chickpea flour
  • 2 cups of water
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • Tomatoes
  • Garlic scapes
  • Chard
  • Mushrooms

Directions:

  1. To make the frittata, sauté tomatoes, garlic scapes, chard, and mushrooms in a cast iron skillet.
  2. Mix chickpea flour  with water, and add in dried rosemary, salt, and olive oil (use a whisk to ensure there are no lumps of flour).
  3. Pour the chickpea mixture over the vegetables and cook for two minutes over the heat before transferring the skillet to the oven.
  4. Bake for 15 minutes at 375 degrees.
  5. Let stand for two minutes, then ease the frittata out of the skillet in slices.

Summer Protein: Chickpea Frittata

Easy Vegetarian Summer Protein Ideas

Some other excellent options for summer protein include:

tofuVegetable Skewers With Cubed Tofu

Shallots, zucchini, peppers, mushrooms – the options for vegetable skewers are endless! Simply pick your veggie combo, slide on skewers, add in some firm, cubed tofu, drizzle with your choice of barbecue sauce, and roast away!

Festive, flavorful and full of color, vegetable skewers are a surefire hit at any summer potluck or BBQ!

English Podded Peas

Delicious raw in a salad, or lightly steamed, English podded peas are also fun for the kids to pick and pop!

Cashew and Beetroot Dip

This dip is as simple as throwing some cashews (soaked overnight and drained) and cooked beets into a food processor, blitzing, and then serving with fresh bread, crackers, or pita.

Falafel Plate

Nothing says summer more than a plate heaped high with fresh falafel, hummus and carrot, celery, and cucumber sticks for dipping!

threebeanSesame Three Bean Salad

Whip up a tasty three bean salad for an easy summer side dish that compliments almost all meals!

Simply combine a handful of kidney beans, pinto beans, and haricot beans into a large bowl. Add in fresh chopped parsley, diced cucumber, peppers, and tomatoes, and drizzle with sesame oil and lemon juice.

Summer Smoothies

Summer is resplendent with wild and organically farmed raspberries, blueberries, strawberries, and blackberries. Pick your favorite berry combination, add peanut butter, almond milk, and a scoop of PGX vanilla vegan protein, for a 100% plant-based protein drink that tastes delicious!

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