November 24 2017
This salad dressing recipe is tasty and easy to make–and it only requires the use of four ingredients.
We’re all busy during the work week, but we don’t have to sacrifice eating healthy to our hectic schedules. In this twist on the classic PB&J sandwich, runners will get the nutritious fuel they need with the creamy, peanut buttery taste they love.
Heat butter or coconut oil and 1 tablespoon honey in a skillet over medium heat until melted. Add oats, walnuts, sunflower seeds and a pinch of salt to skillet and heat until oats are toasted, about 5 minutes, stirring frequently. Be careful not to burn the oats. Stir in the mint. Spread mixture on a cutting board to cool. The granola will become crispy upon resting. In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, 1 teaspoon honey, chili sauce if using and 2 tablespoons warm water until smooth. If needed, add more water, 1 teaspoon at a time, until a pourable consistency is reached. Place salad greens, carrots and cherry tomatoes in a large compartment of a bento box. Top with cooked meat and raspberries. In separate compartments, place granola and peanut dressing.
423 calories | 22 grams fat | 27 grams protein | 34 grams carbs | 225 milligrams sodium