Homemade Granola Bars

Don’t let the step-by-step instructions deter you. Mix it all together. Press in pan. Chill. It really is that easy.

Homemade Granola Bars

1 c packed Medjool dates, pitted
1/4 c honey (or sub maple syrup or agave for vegan option)
1/4 c your favorite nut butter

1 c slivered, unsalted almonds
1 1/2 c rolled oats (gluten-free if that’s your thing)
Optional additions: chocolate chips, dried fruit, nuts, apple chips chips
Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency.
Note: if your dates don’t feel sticky and moist, you can soak them in water for 10 minutes then drain before processing. This will help them blend better and hold the bars together better. It shouldn’t be necessary if you find fresh, sticky moist dates.

Toast oats in a 350 degree F oven for 10 minutes or so, until slightly golden brown. Optional: skip toasting and just leave them raw.

Toast almonds in a 350 degree F oven for 10 minutes or so, until slightly golden brown. Optional: skip toasting and just leave them raw.

Place oats, almonds, and dates in a large mixing bowl – set aside.

Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.

Once thoroughly mixed (stir in any optional ingredients at this point), transfer to an 8×8-inch baking dish which you’ve lined with parchment paper.

Press down firmly until uniformly flattened. Tip: use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.

Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.

Remove bars from pan (lifting carefully by lined parchment paper) and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days or in the freezer.

Notes

Asparagus Tart

Asparagus Tart
Flour, for work surface
1 sheet frozen puff pastry, thawed
5 1/2 ounces (about 2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
1 teaspoon lemon zest (optional)
Preheat oven to 400°F.
Prep your asparagus: wash, rinse, and trim the bottoms of the asparagus spears.

On a floured surface, roll puff pastry into a 12-by-12-inch square. Trim uneven edges.

Place pastry on a parchment-lined baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a square. Using a fork, pierce the dough inside the markings at 1/2-inch intervals. Bake until lightly golden, about 10-12 minutes.

Remove the pastry shell from the oven. Let cool approximately 10 minutes.  Sprinkle with cheese. Arrange asparagus spears in a single layer over the cheese, alternating ends and tips.

Brush with olive oil and season to taste with salt, pepper, and lemon zest. Bake until the asparagus is tender, 15-20 minutes.

Serve warm or at room temperature.

Green Bean & Penne Pasta Salad

Green Bean & Penne Pasta Salad
2 cloves garlic, minced
2 tbsp olive oil
salt & pepper, to taste
2 tbsp chopped fresh basil

1 lb tomatoes, chopped (about 2c)
1 lb fresh green beans
8 oz Spinach Penne Pasta
4 oz Aged Feta, crumbled

In a large owl, combine 2 cloves of minced garlic with 2 tbsp olive oil, salt, pepper, a handful of chopped basil, and the chopped tomatoes. Set aside so flavors can marry.

Bring a large pot of water to a boil. Wash, trim, and rinse your green beans. When water boils, toss in green beans. Let cook for 5 minutes. Using slotted spoon, remove green beans. Add pasta to the boiling water. Let boil for 3-5 minutes. When pasta is almost done, throw beans back into water for just a minute. Strain beans & pasta into colander. Run under cool water to stop cooking.

Toss penne & green beans into bowl with tomatoes. Mix all together. Top with crumbled feta. Serve warm or at room temperature.

Vegetarian Chili

Vegetarian Chili

1 tablespoon canola oil
1 large onion, chopped
1 carrot, chopped
1 red bell pepper, choped
1 tablespoon finely chopped jalapeño pepper
2 cloves onion, minced
1-2 tablespoons chili powder
1 teaspoon ground cumin
1 28-ounce can can whole tomatoes, chopped, with juices

1 14-ounce can whole tomatoes, chopped, with juices
¼ teaspoon salt
1 15-ounce can red kidney beans, rinsed 1 15-ounce can black beans, rinsed
½ cup cooked quinoa
½ cup nonfat plain Greek yogurt for garnish
⅓ cup chopped green onion for garnish
Heat oil in a Dutch oven over medium heat. Add onions, carrot, bell pepper, jalapeño, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions, bell pepper, and carrot are soft, 5 to 7 minutes.

Add tomatoes with their juices and salt; cook for 5 minutes over high heat. Reduce heat to low; stir in beans and cooked quinoa. Simmer until the chili is thickened, about 15 minutes.

Garnish with yogurt and green onion.

Root Veggie Fajitas

Root Veggie Fajitas
Filling:
4 large carrots or parsnips
3 large watermelon radishes, turnips or beets
4 small sunchokes {also known as Jerusalem artichokes}
2 tablespoons of olive oil
1/2 tablespoon fresh lime juice
1 teaspoon smoked paprika
1 teaspoon coriander
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon cumin
2 -3 dashes of cayenne pepper {optional}

Accompaniments:
{all optional}
soft corn tortillas
fresh guacamole
chopped red onion
microgreens or thinly shredded kale
avocado slices
lime wedges
sliced black olives
feta cheese
your favorite hot sauce

Scrub all of your veggies well, peel if desired and slice into thin strips, doing your best to keep pieces uniform in shape and size (will help ensure they cook at the same rate).

In a small mixing bowl combine all your spices + whisk together to combine well. In a large mixing bowl toss your veggies with the olive oil and lime juice, then add in the spices and coat evenly.

Cover a baking sheet with parchment paper, evenly distribute the root veggies. Bake for about 40 minutes or until are cooked through and starting to brown, flip veggies halfway.

To assemble: warm your soft corn tortillas and top with your favorite fajita toppings.

Easy Green Smoothie

Easy Green Smoothie
Green Smoothies ARE easy to make! Choose 1 of each from the ingredient list below, blend, and enjoy!

Choose your liquid: 1 c
Coconut Water / Coconut Milk / Almond Milk / Soy Milk / 2% Organic Milk / Water

Choose your green: 2-3 c
Spinach / Kale / Collards / Romaine / Bok Choy / Swiss Chard / Dandelion Greens

Choose your fruit: 1-1.5 c
Banana / Berries / Mango / Orange / Avocado / Peach / Pear / Apple / Pineapple / Grapes
Note: Frozen fruit makes for a better smoothie

Choose your booster: 1-2 tbsp c
Chia Seed / Coconut Oil / Protein Powder / Almond Butter / Hemp Seeds / Cacoa / Acai Powder / Cinnamon / Flax Seeds

Blend your liquid and greens first. Then add fruit and boosters.
Add a frozen ice cube or two to chill it and thicken it up, if necessary.
Consider adding (room temp) avocado for a smooth and creamy smoothie.
Makes 1 serving.

Stuffed Mushrooms

Stuffed Mushrooms
16 large white button mushrooms
1 tbsp butter
2 shallots, finely chopped
1 garlic clove, crushed
1 small zucchini, finely chopped
1 cup finely chopped baby spinach leaves, plus a few leaves to serve
1⁄2 cup fresh whole-wheat bread crumbs
1⁄2 cup finely chopped nuts—whatever you have on hand: pecans, walnuts, hazelnuts would all work
2 tbsp finely chopped parsley
1⁄3 cup grated
Parmesan cheese
Salt and pepper
Preheat the oven to 350°F. Remove the stems from the mushrooms and chop them finely. Melt the butter in a large skillet over medium heat. Add the chopped mushroom stems, shallots, garlic and zucchini, and cook for 5 minutes, stirring occasionally.

Remove the pan from the heat and stir in the chopped spinach, bread crumbs, nuts, parsley, and salt and pepper to taste.

Place the mushroom caps, hollow side up, in a single layer in a lightly sprayed shallow ovenproof dish or on a lightly sprayed baking tray. Heap some of the shallot & zucchini mixture into each mushroom cap and sprinkle the Parmesan cheese over the top. (The mushrooms can be prepared 2 to 3 hours ahead and kept, covered with plastic wrap, in the refrigerator.)

Bake until the mushrooms are tender and the cheese has melted, about 15 minutes. Serve warm, on a bed of spinach leaves, if desired.

Preparation time 25–30 minutes
Cooking time 15 minutes
Makes 16 mushrooms
Nutritional information

Each serving (one mushroom) provides: calories 53, calories from fat 36, fat 4 g, saturated fat 1 g, cholesterol 4 mg, carbohydrate 4 g, fibre 1 g, sugars 1 g, protein 2 g.

Sweet Potato Sausage Breakfast Casserole

This is a favorite recipe for so many reasons. Use what you’ve got on hand&mdahs;no sweet potato? Use butternut squash. Pork sausage, sage sausage, or breakfast links will all work. Bread? Perfect to use up that leftover Italian loaf or dinner rolls. Plus, make this ahead, then just pop it in the over on Christmas morning. So easy!

Sweet Potato Sausage Breakfast Casserole

6 ounces Sourdough bread, cut into 1-inch cubes – leftover dinner rolls would also work. Use what you’ve got on hand.
1 (8-ounce) sweet potato
1 1/2 teaspoons olive oil
6 ounces uncooked sausage
3 ounces shredded Monterey Jack cheese (about 3/4 cup), divided – Cheddar our Gouda would also work

2 cups your favorite milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
5 large eggs
Cooking spray
1/4 cup maple syrup

1. Preheat oven to 350°.

2. Place bread on a baking sheet. Bake at 350° for 20 minutes, stirring once. Cool on pan 5 minutes.

3. Pierce potato with a fork. Place potato on a microwave-safe paper towel. Microwave at HIGH 8 minutes or until done. Let stand 5 minutes. Peel potato, and cut into 1/2-inch cubes.

4. Heat a small nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.

5. Place bread, sweet potato, half of sausage, and half of cheese in a large bowl. Combine milk and next 4 ingredients (through eggs) in a bowl, stirring with a whisk; pour over bread mixture, and toss gently to combine. Let stand 20 minutes.

6. Scoop mixture into an 8-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with remaining half of sausage and remaining half of cheese. Cover with foil lightly coated with cooking spray. Bake at 350° for 30 minutes. Remove foil; bake at 350° an additional 20 minutes or until done. Let stand 5 minutes. Drizzle with maple syrup.

Cauliflower Pizza Crust

Cauliflower Pizza Crust
1 small to medium sized head of cauliflower—should yield 2-3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between you fingers)
1/2 teaspoon garlic powder
optional a few shakes of crushed red pepper
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
1 egg
optional 1 tablespoon almond meal
Desired amount of sauce
shredded mozzarella, for topping
your favorite pizza toppings
Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.Wash and throughly dry a small head of cauliflower. Cut off the florets, you don’t need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with 2 to 3 cups cauliflower “rice”. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.

Dumped cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. Optional: Add 1 tablespoon almond meal if your cauliflower yields closer to 2 cups of cauliflower “rice.” This is optional and not necessary if you have closer to 3 cups of cauliflower “rice”. Now add your egg and mix away. Hands tend to work best.

Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.

cauliflower-pizza-crustUsing a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven.

Top crust with sauce, cheese, and toppings. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Allow at least 2 minutes to cool before serving up your delicious grain-free cauliflower crust pizza!

Fingerling Fries

Sweet Potato Fingerling Fries

2 Tbsp olive oil
Coarse salt and coarsely chopped black pepper
2 Tbsp unsalted butter, melted

1 1/2 lbs Fingerling sweet potatoes, thoroughly washed, left unpeeled with the ends trimmed and cut into quarters, lengthwise
Preheat oven to 450 degree F.

In a small bowl, whisk together the oil, the butter, and salt and pepper to taste.

Arrange the potatoes slices, not touching, in rows on an oiled baking sheet. Brush the potatoes with the oil mixture, and roast them in the upper 1/3 of a preheated oven, turning them over once with a spatula, for 18-22 minutes, or until they are golden and crisp.

Transfer the potatoes to paper towels to drain, sprinkle them with more coarse salt and pepper to taste (if desired), and serve them warm.