6 cups (1500 ml) cut fruit (use ugly or frozen fruit: apples, mangoes, berries, etc.)
2 cups (500 ml) cherry tomatoes
2 celery stalks
¼ cup (60 ml) green or red pepper
2 tbsp (30 ml) fresh basil
1½ cups (375 ml) strawberries
1 medium sized banana
2 large carrots
2 green zucchinis
6 coffee mushrooms
1½ cups (375 ml) silken tofu
Dry products section
1½ cups (375 ml) pasta
½ cup (125 ml) olive oil
3 tbsp (45 ml) balsamic vinegar
½ cup (125 ml) walnuts (adventurous version of tomato and bocconcini salad)
1 tbsp (15 ml) dried Italian herbs (adventurer version of pizza muffin recipe)
3 cups (750 ml) all-purpose flour
1 ½ cups (375 ml) rolled oats
2 tbsp (30 ml) baking powder
1 tsp (5 ml) baking soda
½ cup (125 ml) PVT (adventurer version of the strawberry protein smoothie recipe)
1 cup (250 ml) unsweetened oat milk
1¼ tsp (6 ml) vanilla extract
Maple syrup to taste
2 tbsp (30 ml) chia seeds (adventurer version of the surprising snack)
¾ cup (175 ml) brown sugar
¼ cup (60 ml) canola oil
½ cup (125 ml) chocolate chips
½ cup (125 ml) almond powder (adventurer version of fruit and vegetable compote)
½ tsp (3 ml) nutmeg
½ cup (125 ml) mini pretzels (adventurer's version of adventurer's mix)
1 cup (250 ml) cereal of your choice
½ cup (125 ml) whole almonds
½ cup (125 ml) golden raisins
½ cup (125 ml) dark chocolate chunks
¼ cup (60 ml) pumpkin seeds
¼ cup (60 ml) raw sunflower seeds, hulled
Cheese section
1 cup (250 ml) bocconcini pearls
Delicatessen section
¼ cup (60 ml) pepperoni
Dairy products section
5 eggs
2 tbsp (30 ml) milk (or more to adjust texture)
½ cup (125 ml) shredded mozzarella cheese
1 cup (250 ml) strawberry Greek yogurt
3h
1h30
4 portions
Se congèle
Preheat oven to 375°F.
Dice 6 cups (1500 ml) of thawed or frozen fruit. Place in a large saucepan.
Grate 1 large carrot and 1 large zucchini and add them to the fruit.
Add 2 tbsp (30 mL) maple syrup and ½ tsp (3 mL) nutmeg and simmer over medium-low heat, uncovered, until fruits and vegetables are cooked through and liquid becomes syrupy. Stir regularly.
Finely chop ¼ cup (60 ml) red or green bell pepper and ¼ cup (60 ml) pepperoni. Set aside.
In a bowl, mix together 1 cup (250 ml) flour, 1 tbsp (15 ml) baking powder and 1 tsp (5 ml) baking soda. At this stage, the adventurous can add 1 tbsp (15 ml) dried Italian herbs.
In another bowl, mix 3 eggs, ¼ cup (60 ml) olive oil and 2 tbsp (30 ml) milk.
Add the dry mixture to 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 bell pepper. Mix well and place this mixture in oiled muffin tins and bake for 25 minutes.
In a large pot, bring water to a boil and cook 1½ cups (375 mL) pasta according to manufacturer's directions. Drain well.
Cut 1 large carrot and 1 large zucchini into large pieces and place in the food processor. Add 6 mushrooms and chop very finely.
Add 2 eggs, ¾ cup (175 mL) brown sugar, ¼ cup (60 mL) canola oil, ½ cup (125 mL) silken tofu and 2 tsp (10 mL) vanilla extract. Mix until smooth.
In a large bowl, combine 2 cups (500 mL) flour, 1 1⁄2 cups (375 mL) rolled oats, 1 tbsp (15 mL) baking powder and ½ cup (125 mL) chocolate chips. At this point, the adventurous can add 2 tbsp (30 mL) chia seeds.
Add the wet mixture to the dry ingredients. Mix well.
Form 20 to 24 balls of dough and place them on nonstick or parchment-lined baking sheets.
Flatten each ball slightly with a fork.
Bake for 20 to 25 minutes or until cookies are golden brown.
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) of 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, and salt and pepper to taste. Mix well and place in individual airtight containers. This is where the adventurous can add ½ cup (125 mL) chopped walnuts.
In a blender or food processor, combine 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. This is where the adventurous can substitute ½ cup (125 mL) TVP for the tofu.
Blend until smooth. Adjust texture as needed. Pour into water bottles with spill-proof spouts.
Add the cooked fruits and vegetables from the compote to the food processor and blend until smooth. This is where the adventurous can add ½ cup (125 ml) of almond powder.
Let cool completely and place in reusable no-mess bags.
In a large bowl, combine 1 cup (250 mL) cereal of your choice, ½ cup (125 mL) whole almonds, ½ cup (125 mL) golden raisins, ½ cup (125 mL) dark chocolate chunks, ¼ cup (60 mL) pumpkin seeds and ¼ cup (60 mL) raw, hulled sunflower seeds.
Divide the adventurer's mix into individual reusable bags. This is where adventurers can add ½ cup (125 ml) of mini pretzels
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
1 grater
Mixing bowls
1 food processor
1 wooden spoon
2 large cauldrons
2 large baking sheets
1 muffin pan (12)
Empty containers (storage or freezing)
Reusable No Mess Pouches
Spill-proof bottles
Choosing a selection results in a full page refresh.
huiough
