Kale, Beet and Avocado Bowl topped with Pistachio Nuts

A recent study revealed that a helping of avocado, a healthy fat, may tame hunger (FASEB Journal). This recipe includes avocado plus it's packed with lots of protein to help you feel satisfied ;o)

Serves 4 small or 2 large bowls

Ingredients:

• 1/2 cup dry brown rice
• 4 small beets (or about 1 cup), scrubbed, trimmed and cut in half
• 1 cup frozen edamame, prepared based on package instructions
• 6 cups baby kale, torn into small pieces
• 1 15-ounce can low sodium black beans, rinsed and drained
• 1 avocado, cubed
• 1/2 cup pistachio nuts, shelled
• Salt and pepper to taste
• Any Vinaigrette Salad Dressing (or see Light Vinaigrette Dressing recipe below)

Directions: 

1. Prepare brown rice, per package instructions.
2. Fill saucepan with enough water to cover beets and bring to a boil over high heat. Add beets; after water regains a full boil, reduce heat to medium. Cook about 20 minutes, or until tender. Drain and set aside until cooled; cut into small cubes.
3. Cook frozen edamame, per package instructions.
4. Place kale in large bowl and toss with balsamic dressing. Add rice, beets, edamame, and black beans and stir with wooden spoon until fully incorporated. 
5. Prepare Bowls: Place kale mixture evenly among bowls. Top with avocado and sprinkle with pistachio nuts.  Season with salt and pepper, if desired.

Light Vinaigrette Dressing 

Ingredients:

• 1/4 cup olive oil
• 1 clove of garlic, minced
• 1 tablespoon rice vinegar
• 2 teaspoons lemon juice
• 1 teaspoons raw honey
• 1/2 teaspoon dijon mustard
• Salt and pepper to taste 

Directions:

Combine all dressing ingredients in a jar; cover and shake for a few minutes. 

Granola Chunklets with Apricot, Almond and Coconut Flakes

Try this tasty and wholesome granola mixture. Homemade granola is easy to make and much less expensive than high-quality store brands. It's great for adding to cereal or yogurt ~ or just eating as a snack. For the past many months, my breakfast-of-choice has been a bowl of oatmeal topped with toasted coconut flakes, toasted almonds, chia seeds and a touch of honey (or a little more ;o) ... those same ingredients are included in this granola recipe. Although I created this recipe to make granola "chunklets", generally enough granola sticks together so I can manage to get several mini bars out of the mixture too.

Ingredients:

• 1 cup almonds, coarsely chopped
• 1 cup large unsweetened coconut flakes
• 2 1/2 cups old fashioned rolled oats
• 1/2 cup all purpose flour
• 1 cup dried apricots coarsely chopped
• 1 cup coconut oil
• 1/2 cup raw honey
• 1/4 cup chia seeds
• 1 teaspoon vanilla
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees. Line a 10" by 15" baking pan with parchment paper (1/4" up sides).
2. Place almonds on one side of prepared baking sheet and coconut flakes on the other side; bake in preheated oven for 5 minutes or until nicely browned.
3. In a large bowl, mix together all ingredients (including toasted almonds and coconut flakes) until fully incorporated. 
4. Transfer mixture to prepared baking sheet (same pan used in step 2) and pack down tightly.
5. Bake for 25 minutes. Let cook and then break into bite-sized chunks.

Store the granola in an airtight container.