Granola Bars

healthy 5-ingredient Granola bars

http://minimalistbaker.com/healthy-5-ingredient-granola-bars/

INGREDIENTS

• 1 cup packed dates, pitted (deglet nour or medjool)*
• 1/4 cup honey (or sub maple syrup or agave for vegan option)
• 1/4 cup creamy salted natural peanut butter or almond butter
• 1 cup roasted unsalted almonds, loosely chopped
• 1 1/2 cups rolled oats (gluten free for GF eaters)
• optional additions: dark chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.

INSTRUCTIONS

1. Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (mine rolled into a ball)
2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - I just prefer the toasted flavor.
3. Place oats, almonds and dates in a bowl - set aside.
4. 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.
5. Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

NOTES

*If your dates don't feel sticky and moist, soak them in water for 10 minutes then drain before processing. This will ultimately help hold the bars together better.

*Put a handful of oatmeal in the food processor with the dates.  This will help separate them.  

This recipe was found at: http://minimalistbaker.com/healthy-5-ingredient-granola-bars/ 

Garden Salad

Romaine Salad with Red Wine Vinaigrette

*Recipe from Cuisine at Home Premier Edition-Celebrate the Seasons

This simple salad with a quick red wine vinaigrette complements the full-flavored casserole.

Makes 8 servings (8 cups)

Total time: 10 minutes

2 Tbsp. Olive oil

2 Tbsp. Red wine vinegar

1 Tbsp. Minced shallots

1 tsp. Dijon mustard

8 cups thinly sliced romaine lettuce

1 cup shredded carrots

1 cup halved grape tomatoes

Salt and black pepper to taste

Whisk together oil, vinegar, shallots, and Dijon for the vinaigrette in a large bowl.

Toss romaine, carrots, and tomatoes with the vinaigrette. Season salad with salt and pepper.

Per serving: 49 cal; 4g total fat; 0mg chol; 23mg sodium; 4g carb; 2g fiber; 1g protein

Baked Raspberry Oatmeal

BAKED RASPBERRY OATMEAL WITH BROWN BUTTER DRIZZLE

The best baked oatmeal on the planet. The end.

Yield: 2

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

INGREDIENTS:

1-1/2 cups Old-Fashioned Rolled Oats

1/2 cup Light Brown Sugar, loosely packed

1 teaspoon Baking Powder

1/2 teaspoon ground Cinnamon

1/4 teaspoon salt

1/2 cup canned Light Coconut Milk, plus more for drizzling

1/4 cup applesauce {I used unsweetened}

1 tablespoon Butter, melted

1 large Egg, lightly beaten

1 teaspoon Vanilla Extract

2/3 cup fresh Raspberries

2 tablespoons unsalted butter, browned

DIRECTIONS:

Preheat oven to 350 degrees. Lightly spray a 2-4 person baker with cooking spray.

In a large bowl combine oats, sugar, baking powder, cinnamon and salt. Whisk to combine.

In a separate bowl whisk together the coconut milk, applesauce, butter, egg and vanilla.

Add the wet ingredients into the dry and mix until the oatmeal is combined. Gently stir in the raspberries and pour into the prepared pan. Bake for 25 minutes or until the oatmeal is set and golden brown.

Cool for 1 to 2 minutes before serving with a drizzle of brown butter and coconut milk.
www.simplyscratch.com

Brazilian Fish Stew

Brazilian Fish Stew

Rated: Submitted By: BellevueMama Photo By: ShannyBanany Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 1 Hour 5 Minutes Servings: 6

"Tilapia is marinated in lime juice and spices before being made into a coconut milk-based stew with onions, bell peppers, and tomatoes in this Brazilian recipe."

INGREDIENTS:

3 tablespoons lime juice 1 tablespoon ground cumin 1 tablespoon paprika 2 teaspoons minced garlic 1 teaspoon salt 1 teaspoon ground black pepper 1 1/2 pounds tilapia fillets, cut into chunks

2 tablespoons olive oil 2 onions, chopped 4 large bell peppers, sliced 1 (16 ounce) can diced tomatoes, drained 1 (16 ounce) can coconut milk 1 bunch fresh cilantro, chopped (optional )

DIRECTIONS:

1.

Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

2.

Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

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Printed from Allrecipes.com 9/7/2014