Homemade Granola Bars

Since I am no longer galavanting around the world like I used to, I’ve been distracting myself by cooking. A lot. Have you noticed? I need an outlet!

On that note, I don’t want to alarm anybody here, but this might be the most delicious creation to ever come out of my kitchen. Not to be confused with healthy…I’ll give you fair warning there is a lot of sugar in this recipe. But, maybe the sugar gets cancelled out since there is also a lot of healthy-ish things like sunflower seeds and oatmeal and dried fruit and CHOCOLATE AND PEANUT BUTTER!

I really didn’t know what to expect from these, but can I just say they are blowing my mind?! So sweet, chewy, and deliciously peanut-buttery. They’re addicting little squares of crack, I’m telling you!

Want to know what these little babies are perfect for? That dreaded afternoon slump. It usually hits me around 3:30 when I begin talking myself out of my evening workout because I’m too tired…or hungry. These homemade granola bars are the perfect pick-me-up!

You know what else would be totally awesome? If you popped one of these squares in the microwave for a few seconds and topped it with a scoop of vanilla ice cream. You know, in case you really want to be bad.

Check out Jenna’s blog for the recipe because I followed it exactly. The only difference is I used milk chocolate chips instead of dark, dried cranberries rather than a blend, and cut mine into squares instead of bars. Whatever you decide, you should really make these…and then share them because they are just too good to keep to yourself.

Now, go gather up some oatmeal, oat bran, peanut butter, shredded coconut, dried fruit, sunflower seeds, chocolate chips and honey and get to business!

Overnight Oats

I don’t know about you, but I am just not hungry for breakfast right when I wake up. I always have to bring my breakfast to work with me, and usually don’t become hungry enough to eat it until almost lunch time. Pretty sure that defeats the whole purpose of eating breakfast in the morning to kickstart your metabolism, no?

Well, in an effort to simplify my morning routine today I made a bowl of overnight oats last night! Overnight oats have been floating around the blog world ever since I can remember, but for some reason I’ve never tried them. I tend to really enjoy a warm bowl of oatmeal so for the longest time, I just could not wrap my head around the thought of cold oats in the morning. I decided to take a risk last night, however, and I was so excited to wake up and skip out the door with my already-prepared breakfast. Until this happened….

Doh! It’s always the way, isn’t it? I didn’t cry…but I wanted to.

Anyway, I wasn’t even hungry when I got to work (naturally) but practically force-fed myself because I so badly wanted to try the breakfast that re-routed my entire morning.

The verdict? Loved them! Oh you creamy, luscious, sweet bowl of oats…MARRY ME.

Overnight Oats

Ingredients:

1/4 cup dry oatmeal

6oz greek yogurt (I used honey flavored from TJ’s)

Splash of milk (I used unsweetened vanilla almond coconut milk <—– newest obsession)

Sliced banana

1 T peanut butter

Directions:

Mix together dry oats, yogurt and milk and let sit in the refrigerator overnight. In the morning, add more milk to achieve desired consistency while continuing to stir everything together. Top with sliced banana and peanut butter.

Have you ever tried overnight oats? 

 

Healthy Cream of Asparagus Soup

A couple of months ago my boss walked past my desk during lunch and stopped dead in his tracks.

“What are you…eating?! It looks like gruel!” 

He stared for a few more seconds before walking away, shaking his head.

Yeah, embarrassing! In his defense, the soup I brought for lunch that day did look terrible…and it tasted terrible too. Note to self: never buy Latin Style Black Bean Soup from Trader Joe’s again. Regardless, I do not want to be known around the office as the girl who eats gruel for lunch…

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Except, if people actually do start calling me ‘gruel girl’, I totally brought it upon myself. I’ll be the first to admit I’m not your average brown bag lunch kind of gal. And even though this winter (can I even call it that?!) has been unseasonably warm, I’ve been on a real soup kick lately. You see, soups are virtually impossible to screw up which is probably why I like making them-it’s such an easy way to make myself look domesticated. First there was the Veggie Stew. Then I tried my hand at Curried Acorn Squash and Apple Soup. I even made Crock Pot Minestrone Soup a few weeks ago. Oh, and don’t you worry, I have plans to give black bean soup (the homemade variety) another chance pretty soon…I’ll be sure to make extra for the boss 😉

For a quick change of pace from heavy winter comfort food I decided to make a lighter soup last night. A spring soup! I know that silly groundhog says we’re in for six more weeks of winter, but I can’t help but think of brighter, warmer days with this little concoction…

Healthy Cream of Asparagus Soup!

Mmmm, right?!  <—-(Kind of a joke because maybe it just looks like green gruel? I swear it’s delicious!)

I used greek yogurt for the “cream” and couldn’t be happier with the result. Plus, it’s such a sneaky way to get in some extra protein. I seriously love how versatile greek yogurt is-don’t know what I’d do without it!

Cream of Asparagus Soup

Ingredients:

1 lb of asparagus

2-3 cups of vegetable broth (depends on how soupy you want it!)

1/2 medium sized onion

1 6 oz container of plain greek yogurt

1 T olive oil

1 T cayenne

salt and pepper to taste

Directions:

Cut the tough ends off the asparagus and discard. Chop asparagus in half.

Bring vegetable broth to a boil in a medium-sized pot. Add asparagus and boil until tender, 3-5 minutes. Remove from heat.

Meanwhile, sauté garlic and onions in olive oil until onion is soft and translucent.

Add vegetable broth, asparagus, onions and garlic to a food processor or blender and puree until smooth. Return to pot. Add greek yogurt, cayenne, salt and pepper and stir until combined.

Better Than Potato Chips

Now, what in the world could possibly be better than potato chips, you ask? KALE CHIPS.

I know it sounds totally ridiculous but if there was ever a food that could come close to the deliciously salty crunch of a potato chip…this is it. Plus, wouldn’t you rather replace a deep-fried, calorie and fat laden snack with one that is baked, has only “good fat” and mind-blowing amounts of Vitamin A and C? I would.

All you do is toss some kale with EVOO (how much? I don’t know…I don’t measure) and a little salt and pepper until the leaves are coated. I sprinkled mine with garlic salt too…maybe a little too much salt? Nah, never too much.

Next place the kale on a foil lined baking pan and bake at 375 for 10-15 minutes, or until the leaves are dry and crunchy. Then devour. And don’t feel guilty about it.

I seriously just found my new favorite snack.

Have you ever tried kale chips? What else can you do with kale? Besides “massage” it and make a salad…what does that even mean?!

Sunday Stew

Chilly Sundays were made for steamy bowls of fresh, homemade vegetable stew.  You should really make this.  It was quick, super easy, incredibly cheap, and I bet you have at least half of the ingredients on hand already. Also, after a weekend full of turkey, stuffing, mashed potatoes, pumpkin pie and everything else under the sun, your body needs this.

I almost forget to mention that it’s vegan, full of protein, and yields approximately 3 days worth of meals for a single person.  No scrounging the office for leftovers this week!

Easy Veggie Stew  (slightly adapted from original recipe, here)

  • 2 cans of vegetable broth + 1 cup of water (more or less depending on how stew-like you want it)
  • 1.5 cups of frozen vegetables ( I used broccoli, cauliflower and carrots)
  • 1 can of chickpeas, rinsed and drained
  • 1 can of mushrooms, drained (I would actually use fresh next time)
  • 1 zucchini, chopped
  • 1/2 onion
  • 1 cup of quinoa
  • handful of chopped fresh carrots
  • 1 small can of tomato paste
  • 1 sweet potato, peeled and diced
  • 2 cloves of garlic, diced
  • 2 bay leaves
  • 1 t of paprika
  • salt and pepper to taste

Bring vegetable broth to a boil, add in all ingredients and seasonings, stir well and bring back to a boil.  Turn heat to low and simmer for approximately 30 minutes or until potatoes are cooked through, stirring occasionally.

Told you it was easy!