Natural Granola Bars with Oats, Seeds, and Nuts

Over the weekend, I bought a big container of nuts, seeds, and raisins to add to my greek yogurt bowls.  Wasn't as great as I thought.. the sunflower seeds and raisins didn't go very well with the taste of the yogurt.  So, I was left with this huge container of nuts and seeds and nothing to eat it with {eating it plain is not something I enjoy} I decided to make some granola bars with it and it ended up being perfect!  I usually do not add enough ingredients to my granola bars so they turn out too plain or dry.  This recipe makes 16 chewy granola bars that are nutritious and delicious! Next time I will be adding chocolate chips!

Ingredients:

1/2 cup almonds, chopped

1/2 cup mixed nuts, raisins, seeds*

1/4 cup pb2 - powdered peanut butter

1/3 cup honey

1/4 cup light brown sugar

1 tsp vanilla

1 1/2 cups plain rolled oats

3 tbsp butter

*The mix I used included: raisins, sunflower seeds, almonds, pepitas, & cashews

Directions:

Preheat oven to 350F.  Line a deep baking pan with aluminum foil, covering the bottom and sides.

Add dry oats and chopped almonds to the pan.  Bake for 5 minutes.  Remove pan from oven and mix gently.  Place the pan back in the oven for an additional 4 to 5 minutes.  

Add honey, brown sugar, butter, and vanilla to a pot and stir over medium-low heat until completely mixed.  Remove from heat and set aside.  

Remove pan from oven and pour oats and almonds into a large mixing bowl.  Add in raisins, seeds, and extra nuts and mix.  Pour the honey mixture over the dry ingredients and mix until there are no dry spots.  

Pour mixture back into pan with aluminum foil and press firmly into the pan.  A trick here is to lightly wet your fingers to spread the bar throughout the pan without it sticking.  When it is all packed in, cover it with another piece of foil and refrigerate for 2-3 hours.

When ready, slice the bar into 12-16 slices depending on your choice of size.  These can be kept in refrigerator for about one week.

Enjoy! 

Peanut Butter & Banana Oat Pancakes

Ok- these were to DIE for.  I've made healthy pancakes in the past and they either taste too dry or chewy.  These had the perfect amount of everything in them and tasted like peanut butter banana bread- heaven! I was able to make 3 medium sized pancakes from the mix.

Ingredients:

1 banana

1/4 cup rolled oats

1 large egg

2 tbsp PB2, find it here {I buy mine from Whole Foods}

1 tsp extra virgin olive oil {for pan}

Directions:

Mix all of the ingredients {except oil} in a blender or food processor.  

Heat skillet to medium/medium-low with a small tsp of oil.  I like to pour the oil on a paper towel, then wipe the pan with the towel.  There doesn't need to be a lot of oil, just enough to keep from burning.

Pour mix into skillet as large as you want the pancake.  Here's the trick: use a fork to gently spread the pancake out, making it thinner.  This lets the pancake cook through evenly.

Let sit for 60-90 seconds.  Slowly life the sides to see if the bottom is browning.  Adjust temperature if needed.  Flip the pancake when it is able to slide along the pan without sticking.  The other side needs about 45-60 seconds to finish cooking.

{Optional} Top with fresh strawberries and honey! Enjoy!

Salmon and Veggie Spring Rolls

Does anyone else dread packing a lunch for work?  I envy people that can come home for lunch or are able to eat out.  But as a teacher, my options are to either buy a frozen pizza slice, applesauce, and whole milk balanced, nutritious lunch at the school, or to bring my own.  And I don't know about you, but preparing a decent lunch at 5 o'clock in the morning is not something I want to waste my time with- especially when I could be using that time to get some more sleep.  So, this leads to packing lunches the night before.  I like to prepare all of my lunches for the week on Sunday, but there's just something about heating "leftovers" that I don't like.  And I get so bored eating the same thing all week.  Long story short.. I am in need of some new lunchbox creations!  That being said....  

I decided it was time to start eating more spring rolls after finding a 150 sheet bag of wrappers for only $7! I can't wait to try different ingredients and sauces.  The good thing about them is they are pretty fast to make so I can whip up 5 or 6 different rolls for the week and not worry about what I am going to bring for lunch! :)  

Greek Yogurt Power Bowl

Breakfast doesn't have to be complicated.  Not enough time to cook or clean up?  Have greek yogurt! This bowl is packed with protein and nutrients and so simple to make.  I promise!

If you are hesitant about greek yogurt, try it with extra "citrus" fruits, such as oranges or green apples.    The tart-ness covers the taste of the yogurt and makes it enjoyable to eat! Try dipping orange or apple slices in yogurt if you want to wean yourself on. ;)

1 cup fage greek yogurt, 0% fat

1/4 cup granola

1 tbsp almonds

1 tbps chia seeds

3-4 strawberries, sliced

1 tangerine, clementines or cuties

1 tsp honey

Scoop yogurt into a bowl and toss everything else on top!  Mix and enjoy!

Açai Power Bowl

When I get home from work, I am literally starving.  Not sure if it's because I eat an express 30 minute 15 minute lunch at 10:24 am (aka I'm a teacher) or if it's just because I am always hungry- but whatever the reason-  I need to find a solution to it.  I always want to grab a bag of chips or crackers just because it is fast and not a hassle to make before dinner.  For about a year now, I have switched from "snacks" to smoothies after work and it has been WONDERFUL!  It gives me just enough energy and fills me up until dinner time.  It has also worked out great with my workout routine because the smoothie bowls are prefect post workout meals {lots of protein, vitamins, and nutrients!}

Ingredients:

2 tbsp. açai powder {can be found at Wholefoods}

1 scoop protein powder, optional

1/4 cup organic granola

1 tbsp. sliced almonds

1 tbsp. flaxseed

t tbsp. chia seed 

1 banana

1/2 cup strawberries, sliced

2-4 oz coconut milk* can be substituted with almond or soy milk

*add more or less coconut milk depending on how thick you want it

Directions:

Add coconut milk, strawberries, banana, açai powder, and seeds to blender.  Blend well.

Pour into a bowl and top with granola, almonds, and extra seeds for garnish.

Enjoy!

Veggie Spring Rolls

These vegetable spring rolls are so easy to make and are perfect for a light meal or snack.  I make the ingredients inside with my veggie spiralizer, but you can use the same ingredients chopped for the same taste. :)

Ingredients:

-Spring roll paper

-rice sticks (rice vermicelli)

-Zucchini, spiralized

-Radish, spiralized

-Bean sprouts

Directions:

Cook noodles according to directions on package.  I place them in boiling water for a couple minutes then remove them and place in cold water.

In a large skillet, heat a thin layer of water.  Place the dry spring roll wrapper in the water until it is completely soaked and jelly-like, less than a minute.  Lay the wrapper open on a glass plate and spread out the sides as best as you can before it starts to stick.  Place a small handful of each veggie in the center.

Wrap the ends, then fold over one side and roll.  Mine always come out pretty loose, but you can play around with them and aim for a tighter roll.

Serve with peanut or sweet chili sauce. Enjoy!