HSQ &
HEALTH
SAFETY
QUALITY
“To all of those who made possible, at MBS, our First Healthy Food Championship, on the HSQ month” HSE COORDINATOR CARICAM
CHICKEN SHWARMA WITH YOGURT AND HUMMUS DRESSING SIDED WITH KRAKER BRAN Dish by: Alexandra Coto (Recruiting Administrator)
Ingredients for the chicken: 1 boneless skinless chicken breast. Fat free kitchen spray. 1 teaspoon of garlic powder. 1 teaspoon of dried oregano. 1 teaspoon of pepper. 2 teaspoons of cardamom. 2 teaspoons of cinnamon. 1 teaspoon of pepper. 1 teaspoon of clove. 1 teaspoon of nutmeg. 1 teaspoon of salt.
Ingredients for the Yogurt Dressing: 1 cup of natural zero fat yogurt or natural handmade yogurt. 1 very finely chopped garlic. 1 pinch of salt and pepper. 2 tablespoons of lemon juice. Ingredients for the Salad: Diced tomato. Diced cucumber. Grated carrot and lettuce Add dill if desired.
Ingredients for the Humus: 2 cups of chickpeas cooked at home previously only in water. The juice of half a lemon. 1/4 teaspoon of salt. 1 medium garlic clove. 1/4 cup of oil. 1/4 teaspoon of tahini. 1 pinch of paprika. 1 pinch of pepper.
Directions: Mix all the spices to create the dressing for the chicken, marinate the chicken with these spices and leave it at least 24 hours before. Cook the chicken on a griddle or pan in small cubes using kitchen spray. Remove from heat once golden. Fill the pita with the chicken and tomato salad, lettuce and carrot cucumber and add yogurt dressing to taste, if desired you can also use humus to fill the pita and thus provide a greater amount of protein. Serve the hummus with a pinch of extra virgin olive oil and paprika, accompany it with Kraker Bran Wheat Crackers or Club Social (MDLZ products).
AVOCADO HUMUS Dish by: Camila Cordero (Employee Relations Specialist)
Ingredient: 2 cups of canned chickpeas. 2 ripe avocados, cored and peeled. 1/3 cup of tahini. 1/4 cup of lime juice. 2 garlic cloves. 3 tablespoon of olive oil, plus more for serving. 1/4 teaspoon of cumin. kosher salt. 1 tablespoon of chopped cilantro for garnish. Red pepper flakes, for garnish.
Directions: Combine chickpeas, avocados, tahini, lime juice, garlic, olive oil and cumin in the bowl of a food processor and season with salt. Blend until smooth. Pour mixture into serving bowl and garnish with cilantro and red pepper flakes. Drizzle with more olive oil if desired and serve.
APPLE COOKIES WITH GOJI BERRIES Dish by: Veronica Jimenez (WFA Specialist)
Ingredient: 3 cups of oatmeal. 3 tablespoons of chia seeds. 1/2 cup goji seeds. 1 tablespoon cinnamon. 2 striped apples. 1 cup of apple juice (to hydrate the Goji seeds). 200 ml of oil (can be olive or coconut oil). Honey to sweeten. As optional topping Philadelpia Cream cheese (MLDZ Product).
Directions: In a large bowl, mix the oats, chia seeds and cinnamon. While the goji seeds are being hydrated with apple juice, it is a good time to wash the apples and grate them with the thickest part of the grater. When they are ready, add them to the big bowl and stir well with the spatula so that it mixes well. The mixture can be sweetened with honey. Incorporate the Goji seeds to the mixture. Finally, pour the coconut or olive oil slightly hot, this will bring everything together. Mix well with the spatula and shape the cookies by pressing with your hands.
RAW VEGAN BLACK BEAN BROWNIE Dish by: Marianela Morales (Employee Relations Manager)
Ingredient: 2 cups of black beans, drained & rinsed. 1 cup of dates. 1 cup of dried cranberries. 100 grams of shredded coconut. 100 grams of cocoa powder. 1 tsp of vanilla extract. 100 grams of sugar free dark chocolate chips. Sliced almonds (optional).
Directions: In a powerful blender or food processor, process all ingredients (except mini sugar free dark chocolate chips and sliced almonds), until very smooth. Pour into a rectangular surface and level with spatula, drizzle with sliced almonds and refrigerate for at least 3 hours. Cut into squares and enjoy
NO BAKE PEANUT BUTTER BITES Dish by: Camila Cordero (Employee Relations Specialist)
Ingredient: 1/2 cup of peanut butter. 1/4 cup of agave syrup (or sub finely chopped dates). 1 1/4 cup of oats. 2 1/2 tablespoon of flaxseed. 2 tablespoon of chia seeds. 1/4 cup of dried fruit (i.e. dried strawberries, cherries, blueberries, cranberries).
Directions: To a large mixing bowl, add peanut butter, agave syrup, oats, flaxseed meal, chia seeds, and cranberries (or any dried fruit you like). Mix until well combined. If too dry/crumbly, add more peanut butter or syrup. If too sticky or wet, add a little bit more oats or flaxseed meal. Chill in the refrigerator for 5 minutes. Then scoop out 1 1/2 tablespoon amounts and roll into balls. The "dough" should yield about 13-14 balls. Enjoy immediately and store well-sealed leftovers in the refrigerator for 1 week or in the freezer up to 1 month (or more). Serves: 14 midsize balls.
PEANUT BUTTER COCONUT BLONDIES Dish by: Laura Campos (Employee Relations Manager)
Ingredient: 1 20 oz can chickpeas, rinsed and drained. ½ cup of peanut butter. ¼ cup of agave nectar. ¼ cup of raw sugar. 1 tablespoon of almond milk. 2 teaspoon vanilla. ½ teaspoon of sea salt. ½ teaspoon of baking powder. ¼ teaspoon of baking soda. 1 large Cadbury Milk chocolate bar, chopped. 1/2 cup of shredded coconut.
Directions: Preheat oven to 350°F. Grease an 8" or 9"glass baking pan and set aside. Put all ingredients except for chocolate chips into your mixer or food processor, blend until creamy and smooth, once smooth, add chocolate chips and mix by hand. Pour mixture into your prepared pan and spread out evenly, sprinkle a few more chocolate chips and sea salt on top. Bake in your preheated oven for 20-30 minutes until the edges just pull away from the pan, the top is set and slightly golden brown. Let cool for at least 15 minutes, then enjoy! Store in an airtight container in the refrigerator. You can eat them cold or warm in the microwave for 15 seconds to regain the fresh-from-the-oven deliciousness!
AVOCADO AND EGG DIP Dish by: Evelyn Alvarez Gonzalez (WFA Team Lead Brazil)
Ingredient: 7-8 hard boiled eggs, chopped 1/4 cup of mayonaisse 1 teaspoon of lemon juice or lime juice 2 tablespoons of minced cilantro 1 teaspoon of kosher or sea salt, or to taste fresh cracked black pepper to taste 1/2 teaspoon of dijon mustard 1/2 teaspoon of ground cumin and paprika (optional) 1 medium - large ripe avocado, chopped small
Directions: In a bowl, combine eggs, mayo, lemon juice, cilantro, salt, pepper, mustard and optional spices. Gently combine well. Then, add chopped avocado and combine into egg salad mixture. Smash the avocado to your desired texture. Serve with crackers or bread.