3 Whole Grain Summer Recipes | Sliders + Salad + Cookies

Visit Bob's Red Mill: https://tinyurl.com/yc84j4mz SAVE 20% by using code: CLEAN20 (EXP 8/31/18) SUBSCRIBE: http://tinyurl.com/jaxbcd6 PRINT RECIPES HERE: Quinoa Salmon Sliders: https://tinyurl.com/CDSliders Summer Farro Pesto Salad: https://tinyurl.com/CDFSalad Oatmeal Raisin Cookie: https://tinyurl.com/CDOatCookie FAVORITE KITCHEN TOOLS: Glass Measuring Cups: http://amzn.to/2r9nbhk Glass Mixing Bowl: http://amzn.to/2qaofOl 12-Inch Non-Stick Pan: http://amzn.to/2DBGL8J FOLLOW CLEAN & DELICIOUS ON SOCIAL: Facebook: http://tinyurl.com/hjb6yk3 SnapChat: CleanDelicious Twitter: https://twitter.com/DaniSpies Instagram: http://tinyurl.com/gv6b5qe Pinterest: https://www.pinterest.com/danispies/ HELPFUL C&D VIDEOS: Farro 101: https://www.youtube.com/watch?v=eZoYQGNPwR8 C&D Pesto: https://www.youtube.com/watch?v=i4wnISw34R0 QUINOA SALMON SLIDER RECIPE (https://tinyurl.com/CDSliders) 1 teaspoon olive oil 1/2 red onion, finely diced 1 cup diced mushrooms 2 cloves crushed garlic 1/2 cup COOKED quinoa 1/2 cup diced bell peppers 1 14-ounce can wild salmon 1 egg, beaten 2 tablespoons coconut flour Salt and pepper to taste 2 tablespoons parsley, chopped Mini whole grain slider buns Dill Sauce 7-ounce plain greek yogurt 1 clove crushed garlic 2 tablespoons chopped dill salt and pepper Preheat oven to 350ºF/176ºC. Coat a rimmed baking sheet with cooking spray and set aside. Heat a large non-stick skillet over a medium heat and add 1 teaspoon of olive oil. Add in the onion with a pinch of salt and saute for a couple of minutes or until fragrant. Add in the mushrooms and garlic and saute for another 5 minutes or until the onions are translucent and the mushrooms are tender and browned. Shut off the heat and set aside. In a large bowl combine quinoa, cooked veggies, bell peppers, salmon, egg, coconut flour, salt, pepper, and parsley. Gently mix everything together until well combined. Scoop up about 1/3 cup of the mixture and form into a small patty (like burger slider!) Bake at 350 for 25 minutes. Serve on a mini slider bun with some baby spinach and my yogurt dill dip. Enjoy! Makes 8 sliders Nutrients per slider (no sauce, no bun) Calories: 86; Total Fat: 4.1g; Saturated Fat: 1.2g; Cholesterol: 29mg; Sodium 36mg, Carbohydrate: 5.1g; Dietary Fiber: 1.3g; Sugars: 1.1g; Protein: 7.4g FARRO SUMMER SALAD RECIPE https://tinyurl.com/CDFSalad 1 cup COOKED farro (or any leftover grain you have on hand) 1 cup chopped cucumbers 1 cup chopped tomatoes 1/4 cup diced red onion 2 tablespoons pesto (you can make it fresh or use store-bought) Salt and pepper to taste Combine all of the ingredients in a large bowl and gently stir until everything is coated with the pesto. Adjust seasoning, serve and enjoy! Makes 4-3/4 cups servings. Nutrients per 3/4 cup: Calories: 88; Total Fat: 3.4g; Saturated Fat: 0.6g; Cholesterol: 0mg; Sodium 77mg, Carbohydrate: 12.6g; Dietary Fiber: 2g; Sugars: 2.1g; Protein: 2.5g OATMEAL COOKIE RECIPE https://tinyurl.com/CDOatCookie 1.5 cups oatmeal 1 cup white whole wheat flour 1/2 cup light brown sugar 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/3 cup melted coconut oil 1/3 cup applesauce 1 tablespoon ground chia seeds 3 tablespoons water 1 teaspoon vanilla extract 1/3 cup chopped walnuts 1/2 cup raisins Preheat oven to 350ºF/176ºC. Line a rimmed baking sheet with a silpat mat or parchment paper (you can also just spray the pan with some cooking spray. You choose!). In a large bowl combine oatmeal, white whole wheat flour, light brown sugar, cinnamon, baking soda, and kosher salt. Gently toss everything together. Combine ground chia seeds with water in a small bowl and let rest for 5 minutes or until thickened. Add in coconut oil, applesauce, chia mixture, and vanilla extract. Mix everything together until you have a thick, cookie-dough consistency. Add in the walnuts and raisins, stir until they are evenly distributed thought out the batter. Scoop up a tablespoon of dough and use your had to form a ball, place on the baking sheet and squish down a bit with your fingers so they look like fat discs. These cookies down spread a lot once they cook, so you want to form them into a cookie shape before baking. Bake for 10 minutes or until lightly browned on top and set through. Repeat until you have used all of your dough. Cool, eat and enjoy! *Storage: I like to keep these stored in an airtight container on my counter for up to 5 days. You can also store them in the fridge or pop them in the freezer. Makes 20 cookies. Nutrients per cookie: Calories: 129; Total Fat: 6.3g; Saturated Fat: 3.9g; Cholesterol: 10mg; Sodium 93mg, Carbohydrate: 16.8g; Dietary Fiber: 1.6g; Sugars: 8.3g; Protein: 2.3g A big thank you to Bob's Red Mill for partnering with me to bring you these 3 Clean & Delicious Whole Grain Summer Recipes.