I will be spending time with the Pemi Youth Center tomorrow for my applied project. We will be making the two recipes I have listed below:
· 12 cups of riced cauliflower
· 1 cup of diced onion
· 1 cup of grated parmesan cheese
· 1 cup of finely ground gluten free bread crumbs
· 4 large eggs
· 4 teaspoons of salt
· 1 teaspoon of pepper
Preheat the oven to 350°F. Grease a nonstick baking sheet liberally with cooking spray.
Measure out 12 packed cups of the cauliflower and add it to a large bowl. Stir in the diced onion, Parmesan cheese, breadcrumbs, egg, salt and pepper, mixing until thoroughly combined. (The mixture should be roughly the consistency of mashed potatoes.) Using your hands, scoop up 1- to 2-tablespoons of the mixture and mold it into a tater tot shape. Place it on the prepared baking sheet and repeat the shaping process with the remainder of the mixture, spacing the tots about 1 inch apart.
Bake the tots for about 20 minutes then flip them and bake an additional 10 to 15 minutes until crisped. Remove and serve with ketchup, hummus or your preferred dipping sauce.
· 4 cups dry oats
· 1 cup almond butter
· 1 cup honey
· 1.5 cups dried blueberries
· A few dashes of salt
· 1 teaspoon cinnamon
· 2 teaspoons vanilla, optional
In a medium bowl, add all of the ingredients and stir to combine well. The mixture should be a bit sticky. Refrigerate for at least 30 minutes.
Use a spoon to scoop about a tablespoon of the cookie ball mixture into your hand. Roll into a ball. Repeat with remaining mixture. This should make about 48 oatmeal energy balls.
Store the balls covered in the fridge for up to a week, or in the freezer for much longer.
We will also be playing a Nutrition Jeopardy game that I have created! As shown below:
I am extremely excited and optimistic about the time we have together. I hope it is both fun and educational for the children. Time to put my knowledge and efforts to work!