Better Than A Pizzeria
French Bread Pizza
Sautéed String Beans
w/ Garlic & Oil
Fresh Fruit
This is a white-flour pizza (not whole grain). The sauce is a Red Pack vitamin enhanced tomato sauce. The sodium at 140mg is much lower than we previously used. Here are the ingredients: Tomato Concentrate (Water, Tomato Paste), Sugar, Soybean Oil, Potassium Chloride, Onion Powder, Salt, Citric Acid, Spice, Garlic Powder, Vitamin C (Ascorbic Acid), Black Pepper, Vitamin E (DL-Alpha Tocopheryl Acetate), Natural Flavor, Vitamin A (Retinol Palmitate). The cheese is a USDA commodity part skim mozzarella. Ingredients are cultured pasteurized milk, salt, enzymes. The sodium is 240mg/oz - I think we use 2 ounces.
The string beans and fruit are fresh. The Boar's head sandwich bar and salad bar are available.
Peanut Butter Chocolate Chip Quinoa Cookies
by
Keywords: bake breakfast dessert cookies snack gluten-free vegan vegetarian whole grain quinoa cookie
Ingredients (16-18 cookies)
- 2 cups cooked quinoa
- 1/2 cup natural peanut butter (chunky or smooth)
- 3 Tablespoon pure maple syrup
- 1/4 teaspoon sea salt
- 3/4 cup gluten-free rolled oats
- 1/2 cup unsweetened, shredded coconut
- 1/2 cup vegan, gluten-free chocolate chips
NOTE
- I used Bob’s Red Mill Gluten-Free Rolled Oats and Enjoy Life Mini Chocolate Chips.
Instructions
Preheat oven to 350 degrees.
Combine quinoa, peanut butter, maple syrup, salt, and oats in a large mixing bowl. Using an electric mixer on low/medium speed, combine ingredients well.
Stir in coconut and chocolate chips.
Scoop and mold dough into round, tablespoon-sized cookies.
Place cookies on parchment-paper-lined baking sheets and bake for approximately 20 minutes, until bottoms are nicely browned.
Allow to cool completely before storing.
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