Brazillian Beansoup with avocado and feta cheese

Ingredients
6 dl  svarta bönor, kokta
1 st  rödlök(ar)
2 msk  olivolja
2 st  morötter
1 st  röd chili
5 dl  finkrossade tomater
1 st  apelsin(er), pressad
1 tsk  spiskummin

Topping
2 st  tomat(er)
1 st  avokado
60 gram  fetaost
1 dl  örter, hackade

Tillagning
1. Tärna moroten och finhacka chilin. Hacka lök och vitlök. Fräs löken i oljan några minuter. Tillsätt morötter, bönor, chili, finkrossade tomater, pressad apelsin, och kryddor. 

2. Koka 10 minuter tills morötterna är mjuka. 

3. Topping: Tärna tomater och avokado. Toppa soppan med avokado, tomat, smulad fetaost och färska örtkryddor.

Recept: Mia Troberg Elonq
Foto: Linnea Swärd

Näringsinnehåll:
Energi (kcal)
335,8 
Protein (g)
13,7 
Fett (g)
15,8 
Kolhydrater (g)
29,3 


Laurie's Chewy Granola Bars

Chewy Granola Bars
3 c. rolled oats- (Trader Joe’s are gluten free)
1 c. flour- (Trader Joe’s gluten free all purpose) (make sure to get subgum powder)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 c. melted butter
1/2 c. brown sugar
1/2 c. honey
1/4 c. oil 
Combine ingredients until mixed, then add:
1 c. chopped nuts
1/2 c. raisins
1 c. chocolate chips
Side note: I’ve never actually used this combination, I always substitute and mix and match ingredients. This recipe is very forgiving so let your creativity take charge!
Press into a 9×13 greased pan.
Bake at 325* for 20 minutes. Let cool completely before cutting. If you don’t they’ll fall apart–you’ve been warned.

Some of our favorite add-ins are
Cinnamon Raisin—walnuts, raisins, and cinnamon chips
Cranberry Walnut–walnuts, craisins, and white chocolate chips
Peanut Butter Chocolate Chip-leave out the nuts and raisins, and add 1/2 c. peanut butter and mini chocolate chips

Sunflower seeds, pumpkin seeds, currants

Chicken, Prosciutto and Zucchini

http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-zucchini-prosciutto

Ingredients
4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 pound (about 8 slices) prosciutto
3 small zucchini, thinly sliced into half-moons
1 clove garlic, thinly sliced
1 lemon

Directions

  1. Heat oven to 400° F. Season the chicken with ¼ teaspoon each of the salt and pepper.
  2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
  3. Transfer the chicken to the oven and roast for 8 minutes.
  4. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
  5. Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
  6. Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.