½ cup (125 ml) walnuts (adventurer version of the tomato and bocconcini salad)
1 C. 1 tbsp (15 mL) dried Italian herbs (adventurer's version of the pizza muffin recipe)
1 cup (250 ml) all-purpose flour
1 C. (15 mL) baking powder
1 C. tea (5 ml) baking soda
½ cup ( 125 ml) TVP (adventurers version of strawberry protein smoothie recipe)
1 cup (250 ml) unsweetened oat milk
¼ tsp. 1/2 tsp (1 mL) vanilla extract
Maple syrup to taste
Cheese section
1 cup (250 mL) bocconcini pearls
Charcuterie section
¼ cup (60 mL) pepperoni
Dairy section
3 eggs
2 tbsp. (30 ml) milk (or more to adjust the texture)
½ cup (125 mL) grated mozzarella cheese
1 cup (250 mL) strawberry Greek yogurt
Preheat the oven to 375°F.
Finely chop ¼ cup (60 mL) red or green bell pepper and ¼ cup (60 mL) pepperoni. To book.
In a bowl mix 1 cup (250 ml) flour, 1 tbsp. (15 ml) baking powder and 1 tbsp. (5 ml) baking soda. It is at this stage that adventurers can add 1 tbsp. (15 mL) dried Italian herbs.
In another bowl, combine 3 eggs, ¼ cup (60 mL) olive oil and 2 tbsp. (30ml) milk.
Stir the dry mixture into the wet mixture.
Add ½ cup (125 ml) shredded mozzarella cheese, ¼ cup (60 ml) chopped pepperoni and ¼ cup (60 ml) chopped red or green pepper. Mix well and place this mixture in oiled muffin cups and bake for 25 minutes.
In a large pot, bring water to a boil and cook 1 1⁄2 cups (375 mL) pasta according to manufacturer's directions. Drain well.
In a blender or food processor, place 1½ cups (375 ml) strawberries, 1 medium banana, 1 cup (250 ml) strawberry Greek yogurt, 1 cup (250 ml) unsweetened oat milk, 1 cup (250 ml) silken tofu, ¼ tsp. (1 ml) vanilla extract and maple syrup to taste. It is at this stage that adventurers can replace the tofu with ½ cup (125 ml) of TVP.
Blend until smooth. Adjust the texture as needed. Pour into water bottles with spill-proof spouts.
Drain the bocconcini pearls and set aside.
Cut 2 cups (500 mL) cherry tomatoes in half and place in a large bowl.
Chop 2 stalks of celery and 2 tbsp. (30 ml) fresh basil and add to the bowl with the tomatoes.
Stir in cooked pasta, 1 cup (250 mL) bocconcini pearls, ¼ cup (60 mL) olive oil, 3 tbsp. (45 ml) balsamic vinegar, salt and pepper to taste. Mix well and place in individual airtight containers. It is at this stage that adventurers can add ½ cup (125 ml) of chopped walnuts.
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