Veggie Risotto

1 onion, finely chopped
1 garlic clove, finely chopped
1 Tbsp olive oil
1 c. arborio rice
1 zucchini, small, diced
100g broccoli, chopped into small pieces
250g frozen edamame
4 c. vegetable or chicken stock
2 tsp. lemon juice
Salt and pepper
90g Parmesan, grate, plus more for the top

 

Heat a skillet over medium heat and saute onion and garlic in the oil for 5 minutes or until slightly translucent.

Add rice and stir for about 3 minutes to coat with oil. Add the vegetables and stock. Mix well. 

Cook on medium high heat for 20-25 minutes, stirring occasionally until the rice is al dente and the liquid is reduced almost completely.

Stir through lemon juice, salt, and pepper, and parmesan. Divide between bowls. Scatter a bit more parmesan to serve. 

 

 

Adapted from Centr.com

Almond Butter Protein Bars

1 c. rolled oats
2/3 c. almond butter
30g  protein powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. salt
1 large egg
½ c. honey
1 tsp. vanilla
½ c. coconut flakes
½ c. dark choc chips 

 

Preheat oven to 375 F.  Line an 8x8 inch baking dish with parchment paper.

Combine all ingredients in a food processor, except for coconut flakes and choc chips. Process.

Once combined, stir through flakes and chips. Press mixture into baking sheet and bake for 15 minutes or until solidified on top.

Let cool for 5 minutes. Remove from dish and let cool, then slice into bars to serve. Store in the fridge or they get really gooey.

Recipe courtesy of Centr.com