Cooking with Paige Tapp

Homemade Granola

Easy to customize how you like it, you’ll never go back to store-bought again!

Ingredients:

• 3 Cups Oats
• 1 Heaping spoonful of each: Coconut Oil, Peanut Butter, and Honey
• Raw nuts, seeds, and coconut flakes
• 1 tsp Salt

Directions:

1. Preheat oven to 375° F.
2. Melt the coconut oil, honey, and peanut butter until smooth. Combine remaining ingredients.
3. Bake for 10 minutes. Store in the fridge.

Avocado and Quinoa Superfood Salad

A recreation of Tapp’s favorite salad from Mendocino Farms in California, and a little taste of home when she’s playing overseas.

This recipe serves two.

Grocery List:

• Chicken
• Butter lettuce
• Kale
• Purple onion
• Cherry tomatoes
• Roasted corn
• Avocado
• Lime
• Cilantro

Dressing:

• 6 tbsp Red wine vinegar
• 6 tbsp Olive oil
• 1/4 cup Maple syrup (or agave nectar/honey)
• 1 tsp Chipotle hot sauce
• 1/2 tsp Dried oregano
• 1/2 tsp Salt
• 1/2 tsp Pepper

Directions:

1. Chop greens and veggies, placing chopped onions in lime juice.
2. Prepare the dressing and massage some into the kale to soften it.
3. Cook quinoa as directed, then spread it evenly on a baking sheet and place it under the broiler on high for 7-10 minutes, or until crispy.
4. Season chicken with salt, pepper and olive oil. Cook on medium heat for 4-5 minutes on each side, or until cooked through.
5. Mash the avocado. Add salt, pepper and lime juice.
6. Assemble all ingredients in a bowl and drizzle with dressing.