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Make it with Dorset Contest + 3 Recipes

Author: Taylor Stinson

Ingredients

Sweet Potato Salad

  • 2 cups Arugula
  • 1/4 cup Sliced red onion
  • 1/4 beet green sprouts
  • 1/2 cup Dorset super high fibre muesli
  • 1 chicken breast
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Roasted sweet potato

  • 1 sweet potato
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/8 tsp pepper

Honey Dijon Dressing

  • 1 tbsp olive oil
  • 1/3 cup dijon mustard
  • 3 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp pepper

Coconut Tahini Energy Bites

  • 2 cups Dorset honey granola
  • 1/4 cup honey
  • 1/3 cup unsweetened shredded coconut
  • 1/2 cup tahini

Chocolate Chip Crunch Cookies

  • 1 cup butter softened
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cups spelt flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup dark chocolate chips
  • 1/2 cup Dorset super high fibre muesli

Instructions

Sweet Potato Salad

  • Preheat oven to 450 F.
  • Peel and dice sweet potato, toss in olive oil, salt and pepper. Bake on a parchment lined baking sheet for 30 minutes. Remove and let cool (this step can be completed up to 5 days ahead of time for all you meal preppers out there!)
  • Meanwhile, toss chicken in olive oil, salt and pepper and cook in oven safe dish for 33-35 minutes. Remove from oven, let cool and slice. (Again, this step can be done up to 5 days in advance)
  • Divide all ingredients in half and place in large pasta bowls. Toss with honey dijon dressing. Enjoy fresh!

Coconut Tahini Energy Bites

  • Mix all ingredients together, tossing well. Roll into bite sized balls using your hands, then refrigerate for an hour before eating. These make a great on-the-go snack with no bake time needed!

Chocolate Chip Crunch Cookies

  • Preheat oven to 325 F.
  • Mix butter and sugars together. Add egg and vanilla, beating for another 30 seconds.
  • Before adding to mixing bowl, mix flour, baking soda and salt together. Sift flour mixture into baking bowl a bit at a time, then beat on low for 1-2 minutes.
  • Stir in chocolate chips and muesli by hand, then form dough into spoonfuls and drop of parchment-lined baking sheets.
  • Bake for 10-12 minutes. remove from oven and let cool for 2-3 minutes before enjoying.