Darabian Family Protein Bars Recipes

Steps:

• Line a 13-by-9-inch pan with parchment paper and set aside. In a large bowl combine the millet, flax seeds, oats, coconut, hemp, chia and maca if using.
• Roughly chop the dates and add to a food processor with the almond butter, cacao, coconut oil, brown rice syrup, 4 teaspoons water, the vanilla extract and salt, and blend until combined. Add to the dry mix and mix until completely combined. Press evenly into the prepared tray and freeze until completely cold and firm, 2 hours.
• Remove and slice into 24 1-by-2-inch bars. Store in an airtight container in the freezer for up to 3 months.

Steps:

• Line a 9-by-13-inch glass pan with parchment, letting it hang over the sides. Set aside.
• Combine the peanut butter, honey and chocolate milk in a medium heatproof glass bowl and place over a pot of simmering water. Allow the mixture to become warm and smooth, stirring to completely incorporate. Remove from the heat and set aside.
• Meanwhile, mix the oats, flax seeds, protein powder, dried cherries and half of the chocolate chips in a large bowl.
• Pour the peanut butter mixture into the oat mixture and stir until well combined. Transfer the mix to the prepared pan and press the mixture into an even layer. Sprinkle over the remaining chocolate chips, lightly pressing them into the base, and freeze for 15 minutes to allow the mixture to set.
• Remove from the pan and cut into 24 bars, then transfer to an airtight container and freeze.
• When ready to eat, remove from the freezer and allow to thaw slightly, 2 to 3 minutes, before enjoying.

Steps:

• Preheat the oven to 375 degrees F. Toss the carrots with 1 tablespoon of the oil on a large baking sheet; season with salt and pepper. Roast, stirring at least once or twice, until soft, about 35 minutes.
• Meanwhile, toss half the broccoli and cauliflower with the remaining tablespoon of oil and season with salt and pepper. When the carrots are about 10 minutes into cooking, add the broccoli and cauliflower and roast until tender, about 25 minutes.
• Remove the cooked carrots from the baking sheet and place in food processor along with the white beans, garlic, lemon juice, cumin and paprika. Blend until smooth.
• Place the roasted and raw broccoli and cauliflower on a platter and serve with the carrot hummus.

Steps:

• Make the sauce: Pour 1/4 cup boiling water over the brown sugar in a bowl and stir to dissolve. Add the lime juice, fish sauce, rice vinegar and Sriracha and stir to combine. Add the cooked turkey to the sauce and let it absorb the flavors while prepping the rest of the dish.
• Bring a pot of salted water to a boil. Add the linguine and cook 1 minute less than the label directs. Drain and set aside.
• Heat the vegetable oil in a wok or large sauté pan over high heat until very hot, almost smoking. Add the onion and stir-fry 1 minute. Add the garlic and stir, then add the eggs and cook for 30 seconds, stirring. Add the linguine and turkey (with the sauce) and cook, stirring, for a few minutes. Remove from the heat and toss in the grated carrot, peanuts, cilantro, bean sprouts and scallions. Serve with lime wedges.

Steps:

• Place the rice, coconut milk, stock, oil and 2 cups water in the rice cooker. Cook according to the machine instructions. Stir in the zest and cilantro.