Ingredientes
Peanut Butter Banana Protein Muffins Breakfast
- 4 pre-made muffins
- 1 apple, sliced
Barley & Veggie Grain Bowl Lunch
- 4 cups cooked barley
- 4 hard-boiled eggs, sliced
- 2 cups leftover sheet pan veggies
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1/2 clove garlic, grated
- 2 honey packets
- Salt
- Pepper
Barley Tomato and Cauliflower Casserole Dinner
- 3 butter pats
- 1 onion, diced
- 1/4 cup flour
- 2 cups milk
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Salt
- Pepper
- 6 cups cooked barley
- 1 head steamed cauliflower, cut into small florets
- 1 (28-ounce) can diced tomatoes, drained
- 2 cups shredded cheddar, divided
Passo a passo
Peanut Butter Banana Protein Muffins Breakfast
- Serve pre-made muffins alongside sliced apples or other fruit.
Barley & Veggie Grain Bowl Lunch
- Divide barley into 4 bowls and top with sliced eggs and leftover vegetables.
Dressing
- Whisk all dressing ingredients together and serve over the grain bowls.
Barley Tomato and Cauliflower Casserole Dinner
- Preheat oven to 400 degrees.
- To make the bechamel sauce, heat a pot over medium heat; add the butter and melt.
- Add the onion and saute for 5 to 7 minutes.
- Add the flour and cook for 1 minute.
- Whisk in the milk, onion and garlic powders.
- Season with salt and simmer until thickened, about 5 to 7 minutes.
- In a large bowl, mix barley, bechamel sauce, cauliflower, tomatoes and 1 cup of cheddar.
- Pour into a 12-inch cast-iron pan.
- Top with remaining cheese and bake for 25 minutes.