INGREDIENTS:

• 1 3/4 cups black beans, rinsed + drained
• 1/2 cup finely diced yellow onion
• 1/3 cup roasted corn
• 4-6 tablespoons partially ground [gluten free] oats
• 3 tablespoons sunflower seeds
• 2 tablespoons Barney Butter
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne [optional]
• 1-2 tablespoon oil for cooking

DIRECTIONS:

1. In a small pan over medium-high heat add 1 tsp of oil and once hot add your corn [fresh or frozen].
2. Cook for 5-7 minutes until golden brown, stirring every minute or so.  Set aside to cool.
3. In a large bowl combine the black beans and almond butter and mash with a fork until about 2/3 of the beans are mashed.
4. Add in the onion, corn, seeds, garlic, and all of the spices.  Gently mix until combined.
5. Add in the partially ground oats and mix gently to combine.  Avoid mashing and over-mixing.
6. At this point the mixture should form a sticky dough that can be formed between your palms into patties.  Compact into a ball and then carefully flatten in between your palms, cupping/pressing the edges until a firm patty is formed.
7. Place a large pan or flat griddle over medium heat with 1-2 Tbsp oil.
8. Form the mixture into 6 medium patties, about 3/4 – 1” thick.  Tightly packed.
9. Place them in the pan [avoiding overcrowding] and cook for 5-7 minutes per side until golden brown.  Make sure your heat is not above medium and possibly even a touch below.  You may need to cook them in two batches.  If they’re placed too tightly together it makes them hard to flip.
10. Flip carefully and cook on the other side for another 5-7 minutes until golden brown.
11. Serve with your favorite salsa, cheese, avocado, and/or the topping found on Edible Perspective.

Wonderful recipe & photography sourced from Edible Perspective.

DIRECTIONS:

1. Preheat your oven to 375º. Line a large sheet pan with foil and add a drying rack on top.
2. In a large bowl, toss the sweet potatoes with olive oil. Sprinkle in the rosemary, cinnamon and salt and toss to coat.
3. Spread the potato slices evenly on the prepared rack and roast in the oven for 25-30 minutes, until cooked through.
4. Meanwhile, form 1 1/2 ounce burger patties with your ground beef. Season with salt and pepper and cook or grill to medium rare.
5. To assemble, smear a little almond butter on an apple slice, top with a beef patty, then sandwich those between two sweet potato rounds.
   

Look for this and more creative paleo recipes on Three Diets. One Dinner.

INGREDIENTS:

• 8 slices challah bread (about 1-inch thick)
• 1/2 cup Barney Butter
• 1 cup thinly sliced strawberries + more for garnish
• 1 teaspoon cinnamon
• 1/3 cup strawberry jam
• 1 cup low fat milk
• 7 large eggs beaten
• 1 teaspoon vanilla extract
• 2-3 tablespoons butter
• 1/4 good maple pancake syrup + more for drizzling

DIRECTIONS:

INGREDIENTS:

• 1/2 Cup Whole Grain Oats
• 1/3 Cup Water
• 1 Tbsp Flax Seed (Ground)
• 1 Medium Banana
• 1 Large tbsp Barney Butter
• 1 Tsp Hazelnuts

DIRECTIONS:

1. Microwave flax, water and oatmeal for 60 seconds in microwave or until thick.
2. Slice banana and add to oatmeal
3. Top with peanut butter and hazelnuts

Photography and adapted recipe from Undressed Skeleton

INGREDIENTS:

• 1/2 a medium avocado
• 1/2 cup sliced strawberries
• 1 tbsp toasted flaked almonds
• 1 kiwi sliced
• 1.5 cups organic spinach
• 2 tbsp Barney Butter
• 3-4 tbsp almond milk

DIRECTIONS:

1. Whisk together almond butter and almond milk until you have a thick creamy smooth dressing.
2. Arrange spinach, strawberries, kiwi, almonds and avocado on a plate or in a bowl. Drizzle over dressing and dig in!

Source: Check out Peachy Palate for this and other delicious recipes for healthy living!

For the full recipe, visit this awesome blog with lots more recipes & great advice: Kiss My Broccoli. Blog author Heather says it’s all about “living life, staying fit, and getting sassy with my vegetables!” Thanks, Heather!

1 red bell pepper, seeded and thinly sliced

1 cup shredded purple cabbage

1 cup broccoli florets

2 garlic cloves, sliced

4 tsp minced fresh ginger

4 green onions, sliced

½ cup almond slivers

EVOO

Crushed red pepper flakes (optional)

3 tbsp Smooth Barney Butter

3 tbsp water

3 tbsp unseasoned rice vinegar

2 tbsp low sodium soy sauce

1. Cook noodles to Al-Dente, according to package directions, drain, rinse, and set aside.

2. In a large pan, heat a splash of EVOO over medium-high heat. Add the cabbage, bell pepper,and broccoli, and saute for 5 minutes. Add the garlic and ginger and continue to saute an additional 1-5 minutes, until soft but not browned.

3. Remove vegetables from heat, add noodles, and toss with green onions, slivered almonds, and crushed red pepper flakes, to desired level of zip.

4. Make the sauce: whisk together Barney Butter and water until smooth. Then, whisk in the rice vinegar and soy sauce. Pour over the stir fry and toss to coat. Serve immediately.

6 thick slices of white Sourdough bread (or your bread of choice)

1/2 cup Barney Butter

3 fresh ripe, firm bananas

1/4 cup melted butter for brushing

1 tablespoon liquid honey

Egg Mixture

2 large eggs

3/4 cup half and half cream

1/2 teaspoon pure vanilla

Pinch of salt

Directions

To Assemble

1. Slice the bananas in half lengthways.

2. Spread Barney Butter on one side of each slice of bread and build 3 sandwiches with 2 slices of banana between the slices of buttered bread.

3. In a medium bowl whisk the eggs together. Add the half and half, vanilla with a pinch of salt to the eggs and mix well.

4. Dip each sandwich in the egg mixture making sure it soaks up threw the bread. Gently squeeze out any excess and place them on a clean baking tray.

5. Add honey to the melted butter and stir well.

6. Preheat grill pan or non-stick skillet to medium heat.

7. Oil pan to help prevent sticking.

8. Place the dipped sandwiches directly on the pan.

9. Cook for 3-4 minutes per side until they are golden and crispy.

10. Remove the sandwiches from grill and brush with the honey butter.

11. Cut in half and serve with cold milk.

Ingredients

2 large carrots, peeled

1 red bell pepper, thinly sliced

1/4 cup minced fresh cilantro

1/2 cup raisins

1/4 cup Smooth Barney Butter

1 tablespoon fresh lime juice

1 1/2 tablespoons reduced-sodium tamari

1 teaspoon agave nectar

Pinch of red pepper flakes

Method

Using a box grater, shred carrots and place in a large bowl. Add bell pepper, cilantro and raisins. In a medium bowl, whisk together Barney Butter, lime juice, tamari, agave and pepper flakes. Add dressing to carrot mixture and mix thoroughly. Allow to marinate for 30 minutes and serve chilled or at room temperature.

Nutrition

Per serving (about 4oz/104g-wt.): 190 calories (90 from fat), 10g total fat, 1g saturated fat, 4g protein, 26g total carbohydrate (3g dietary fiber, 16g sugar), 0mg cholesterol, 200mg sodium

Ingredients:

1.5 pounds strawberries (about 3-4 cups)

1/4 cup Almond milk (just enough to bring it together in the blender!)

2 tbsp Barney Butter

1/2 tsp almond extract

2 tbsp agave (or other liquid sweetener), or to taste

Chopped strawberries and almonds, for garnish

 Directions:

1. Remove green stems off strawberries and rinse well.

2. In a blender, add 1/4 cup almond milk. Next, add in trimmed strawberries, almond extract, and 2 tbsp Barney Butter. Starting on lowest speed, blend until it comes together. Turn up the speed gradually and blend until as smooth as your blender will make it.

3. Taste test and add your desired sweetener. I used 2 tbsp of agave. The amount of sweetener you need will depend on how sweet your strawberries are. Blend again to combine. [If your blender does not puree the seeds, you can pour the soup through a fine strainer.]

4. With blender cover on, place blender in the fridge and chill until very cold, a few hours or overnight. Alternatively, you could chill in a container in the freezer to speed things up. Serves 2 or 3 cups. Keeps in the fridge for 1 day.