Sweat the Vote Meal Challenge – Week 3
Ok, so we’re off 1 week, but nevertheless, we’re here to keep you on track. Below are this week’s recipes from the #CaribDiva, Chef Kim Parris.
Blueberry Banana Flax Muffins
Make yourself a cup of tea and tuck into these blueberry and banana corn flax muffins. Chock full of flavor, low carb, and low calorie, it is the perfect way to start your morning.
Ingredients:
1 cup flax seed meal
¼ cup fine cornmeal
2 tsp baking powder
1 Tbsp ablespoon cinnamon
1 tsp nutmeg
½ tsp salt
½ cup agave sweetener
¼ cup brown sugar
4 large cage free organic eggs, beaten
¼ cup vegetable oil
1 banana, pureed
¼ cup apple juice
1 Tbsp vanilla
1 cup blueberries
Preparation:
Preheat oven to 350 F. Line with muffin liners. Sift and mix the dry ingredients together. In a separate bowl, whisk wet ingredients together. Fold dry ingredients into wet ingredients. Fold in blueberries last. Let batter stand 10 minutes, then put into the muffin pan and bake for about 18 minutes until toothpick comes out clean.
Grilled Swiss, Heirloom & Roasted Pepper Sandwich
Try this quick and easy recipe for lunch on the go. Pair it with some arugula and sliced bosc pears with a drizzle of honey and a squeeze of lemon for a lunch that is satisfying and under 600 calories.
Ingredients:
8 slices low carb country white bread, sliced 1/2-inch thick
12 ounces low fat gruyere or swiss, sliced
3 Tbsp margarine
2 red peppers, roasted
4 sliced heirloom tomato
4 Tbsp Cashew Pesto (see below for recipe)
Preparation:
Heat griddle or large skillet over medium-low heat. Alternatively you can use your Panini press if you have one.
Assemble sandwich: Generously spread pesto on 4 slices of bread. Top with 2 slices of gruyere, 2 slices of roasted red pepper, and one slice of tomato. Place the remaining bread on top and spread with margarine. Place on skillet buttered-side down and butter the remaining side. Cook until cheese is slightly melted and bread is browned. Flip the sandwich and continue to cook until cheese is thoroughly melted and sandwich is golden brown.
Cashew Pesto
4 garlic cloves
¾ cup roasted, unsalted cashews
2 c Parmesan
2 c cotijo*
2 c parsley
3 c basil
5 T olive oil
Place all ingredients in a high speed blender and pulse, adding in olive oil until all ingredients are blended.
*Cotijo is a Spanish firm cheese that crumbles. You can find it in specialty food supermarkets.
