Foods That Give You Energy: Top 10 Energy Boosting Foods Recipes

Foods That Give You Energy: Top 10 Energy Boosting Foods Recipes

1Warm Fruity Quinoa

Ingredients:

  • 1 cup of quinoa
  • 1 1⁄2 cups or 375 ml of water
  • ¼ teaspoon ground cinnamon
  • 1 1⁄2 cups or 375ml blackcurrant juice and unsweetened apple
  • 1 banana, sliced
  • 2 tablespoons dried apricots, diced

Directions:

  • Mix your quinoa, water, and juice in a saucepan and bring it to medium heat.
  • Gradually bring it to boil, with frequent stirring, and then reduce to low heat.
  • The next step is to simmer with occasional stirring for at least 10–15 minutes, or until all the liquid is absorbed and the quinoa looks translucent. This means that you should be able to see the germ ring around each grain.
  • Add the cinnamon to the pan and mix them thoroughly.
  • To make it more fruity, serve with banana and apricots on top.

2Acai Bowl

Ingredients:

  • 1 scoop of acai powder
  • 2 tablespoons of pomegranate seeds
  • 250 ml rice milk
  • 1 scoop soaked oatmeal
  • Fresh mixed berries
  • Dried mulberries
  • Dried Inca berries

Directions:

  • Combine and mix all the ingredients given in a large bowl.
  • Serve and enjoy!

3Seed Snack Balls

Ingredients:

  • 100 grams or 1 cup of almond meal
  • 90 grams or 1 cup of desiccated coconut
  • 2 tablespoons sunflower seeds, roughly chopped
  • 1 tablespoon pepitas, roughly chopped
  • 1 tablespoon barley malt syrup
  • 3 teaspoons of tahini
  • 1 tablespoon barley malt or pure maple syrup
  • 1 tablespoon boiling water
  • 1⁄2 teaspoon vanilla extract
  • 1⁄4 cup or 40 grams of sesame seeds

Directions:

  • Combine and mix together the sunflower seeds, coconut, almond meal, pepitas, barley malt or maple syrup, tahini, vanilla, and water.
  • Put the mixture in the refrigerator for an hour to set.
  • After one hour, remove from the fridge, get a teaspoon of the mixture and roll them into balls.
  • Next step is to coat the balls with sesame seeds and place it back in the fridge to harden. This recipe will provide about 30 seed snack balls.

4Sweet and Salty Rosemary Pecans

Ingredients:

  • 1 teaspoon of freshly minced rosemary
  • 1/8 cup of sesame seeds
  • 1 large egg white
  • 1/2 cup of Demerara sugar
  • 2 cups of pecan halves
  • 1 teaspoon sea salt

Directions:

  • Start by preheating the oven to 300°F.
  • Line the baking sheet with parchment paper.
  • Mix rosemary, sesame seeds, sugar, and salt in a small bowl.
  • Meanwhile, in a separate large bowl, whisk the egg white until frothy.
  • Add the pecans to egg whites and whisk until covered.
  • Carefully sprinkle rosemary mixture on top, stirring until completely coated.
  • Put the pecans on the lined baking sheet and bake at 300°F for 20 minutes.

5Grilled Pesto Salmon Kebabs

Ingredients:

For Pesto

  • 1 cup fresh basil, packed
  • 1/2 clove garlic
  • ¼ cup of grated Parmesan cheese
  • 2 tablespoons of olive oil
  • Salt and pepper, to taste

For Skewers

  • 1 pound of salmon fillet, skinless
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Directions:

  • After washing the basil, place it in your blender together with garlic. Pulse on high until the basil and garlic are blended thoroughly.
  • Add cheese and olive oil to the blender and process on high again until it forms a smooth paste. Put some salt and pepper to taste.
  • Slice 1-inch pieces of salmon and thread it onto the skewers.
  • Drizzle olive oil over the salmon and add salt and pepper to taste.
  • Grill the salmon skewers over medium-high heat. Make sure to grill each side of the salmon for 1 minute, until cooked.
  • Remove from the grill and spread pesto on salmon.
  • Serve and enjoy!

6Kale Barley Salad with Feta and Honey-Lemon Vinaigrette

Ingredients:

Salad

  • ½ cup pearl barley, uncooked – just over 1 cup cooked
  • 4 cups loosely packed kale, it should be cleaned and washed, no stems, and cut into small ribbons
  • 2 to 3 tablespoons of sunflower seeds
  • ⅓ cup feta, crumbled
  • 1 cup chickpeas
  • 2 tablespoons of red onion, finely diced
  • 1 avocado, cubed. Leave this out until just before serving

Vinaigrette

  • 2 tablespoons of olive oil
  • 2 teaspoon of honey
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon of lemon zest
  • 2 tbsp white wine vinegar

Directions:

  • Cook pearl barley according to the package directions and set aside to cool.
  • For your vinaigrette, mix all the ingredients together.
  • Mix and toss vinaigrette with the kale. Make sure that all of the kale should get some vinaigrette to remove some of the bitterness.
  • Once barley has cooled down, toss them along with the kale and the remaining ingredients.
  • Only put the cubed avocado just before serving.

7Ginger Brown Rice with Carrots

Ingredients:

  • 1 ½ cup of cooked brown rice with about ¾ cup uncooked
  • 1 tablespoon of coconut oil
  • 1 ½ cups carrots, shredded
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame seeds, toasted
  • Unsweetened coconut flakes, toasted
  • 2 hardboiled eggs, to be added when serving
  • Scallion greens, to be added when serving

Directions:

  • Heat oil in a medium skillet over medium-low heat. Put in garlic and ginger, and cook for about 2 minutes. Mix in the shredded carrots and cook for 1 to 2 minutes more.
  • Add and mix together soy sauce, honey, vinegar, and sesame seeds.
  • Pour the carrot mixture and cook until heated through.
  • Add and stir in the rice and cook for 3 to 4 minutes.
  • Serve with hardboiled eggs, scallion greens, and toasted coconut.

8Kale Sunrise Green Smoothie

Ingredients:

  • 1 1/2 cups coconut water or filtered water
  • 8 kale leaves, medium size
  • 1 large ripe pear
  • 1 medium ripe banana
  • 1 cup pineapple chunks
  • 1 orange, peeled and all seeds removed
  • 1 cup ice

Directions:

  • When using a high-speed blender: Place ingredients in a blender and start on low, turning to high until it is blended thoroughly.
  • When using a regular blender: Puree the coconut water and kale first, and then add the remaining ingredients and blend until smooth.
  • This recipe can provide about 5 1/2 cups of kale smoothie or 2 to 3 large servings.

9White Wine Mussels

Ingredients:

  • 1 kg of fresh mussels
  • 2 shallots
  • 2 garlic cloves
  • 3 tablespoons of olive oil
  • 2 cups of white wine
  • 3 tablespoons of fresh cilantro, chopped
  • Juice of one lime
  • salt and freshly ground pepper
  • small chili pepper

Directions:

  • The first step is to clean and debeard the mussels.
  • Separate and discard all the mussels that are open and the ones with cracked shells.
  • Heat olive oil in a large saucepan, sauté diced shallots, chopped chili, and minced garlic.
  • Add the mussels, pour the wine, and season with salt and pepper.
  • Increase the heat and cook uncovered until you notice the mussels opening up. Remember to shake the saucepan several times while cooking.
  • Top with cilantro and drizzle some lime juice.
  • Serve this delicious dish with fresh baguette.

10Homemade Beet Hummus

Ingredients:

  • 1/2 cup beets, chopped
  • 3 tablespoons lemon juice
  • 1 clove garlic
  • 1 1/2 cups cooked chickpeas
  • 3 tablespoons tahini
  • 1/4- 1/2 cup water
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon sea salt

Directions:

  • Start by steaming the chopped beets in a vegetable steamer. You can also boil the beet until tender for about 15 minutes.
  • While waiting for the beets to cook, put the garlic clove in a blender and process it until it’s finely chopped.
  • Add the cooked chickpeas and all of the ingredients, including the cooked beets, and some of the water and process.
  • If it becomes too thick, just try to add more water. Keep blending the hummus until it has a nice and smooth texture.

Foods That Give You Energy: Top 10 Energy Boosting Foods Recipes