In a food processor, combine quinoa and rice to a mushy consistency. Add seeds, basil, salt and pepper and process to a dough-like consistency. Add 3/4 cup water (if needed), 1 tbsp at a time, to reach that consistency. (The addition of water will depend on the wetness of the grains used and can vary.)
Divide mixture into 2 balls. Between 2 sheets of parchment paper, roll out 1 ball to ¼ inch thick. Slide onto a baking sheet and remove top parchment layer. Repeat with remaining dough, transferring to a second baking sheet.
Bake for about 20 minutes. Remove from oven, very carefully flip, then bake for an additional 15 minutes, or until crackers are crispy and slightly brown. Let cool before carefully breaking into 24 bite-size pieces. Store in a resealable bag or container.
Almond and coconut flours give these gluten-free pancakes a boost of fiber and protein to keep you well-fueled through the morning. There’s no added sugar, so be sure to use ripe bananas – the riper they are, the sweeter your pancakes will be. Top with sliced bananas and/or berries and a drizzle of pure maple syrup or raw honey, if you like.
Nut cheeses are a tasty, easy-to-make and protein-rich alternative to cream cheese! Spread it on your morning bagel, toast or crepe, on your midday sandwich and afternoon crackers or pair it with your favorite fruit or veggie for an anytime treat. Try this Lemon & Shallot Macadamia Nut Spread with fresh strawberries or cucumber sticks.
Store pancakes in even numbers (two, four or six work best) in resealable freezer bags for a speedy breakfast. Come Monday morning, simply pop them into the toaster right out of the freezer. Bonus: These pancakes are gluten-free!
Keeping lunches light yet fiber-rich and filling is the best way to avoid afternoon energy slumps. Try our Radish, Fennel & Carrot Cakes, a veg-centric take on fish cakes. Pair them with a leafy green salad or serve them with sautéed or steamed greens for easy meals.
This creamy carrot cashew sauce with roasted broccoli is a healthy substitute that will fill those cheesy potato cravings. Serve it like you would any traditional cheese sauce over a baked potato or as a sauce for potato gratin or whole-grain pasta, or try serving it fondue-style accompanied by your favorite veggies, crackers, pickles or whole-grain crusty bread for dipping.