Banana Oatmeal Qunioa Bars--Sugar and Dairy Free!

I've been looking for something full of natural sugars, long-lasting carbs, and protein to eat before I head to the gym for an intense weight-lifting session. These are what I came up with:

2 C old fashioned rolled oats (use gluten-free oats to make recipe without gluten)
1 C cooked qunioa (about 1/2 C dried; sprouted if  you'd like)
1/2 pepitas
1/2 chopped walnuts
1/2 halved Almonds
1/4 C shredded unsweetened coconut
1/2 T salt
2 large, very ripe bananas, mashed
1/2 C natural peanut butter (you can use any nut butter you like)
8-10 large pitted dates, chopped of 3/4-1 C (feel free to vary the amount, dates are added for their chewy texture and as the main source of sweetness)
1/2 C milk, yogurt, or dairy-free substitute
1/4 tsp. vanilla

6" square baking pan
cooling rack
1 large and 1 medium mixing bowls
spatula, mixing spoon, knife

optional:
1/2 C rasins
1/2 C dark chocolate chips (Will make this recipe no longer dairy and sugar free)
1/4 C coco powder
switch out any of the nuts used above for others (pecans, cashews, etc.; just use roughly the same amount or adjust your wet ingredients to make up for it.)

Yield: 16 bars cut in 2" squares

Directions:
Mix oats through salt together in the large mixing bowl. Mix bananas through vanilla together well in the medium mixing bowl. Add together and stir until all ingredients are incorporated, adding any optional ingredients at this time.

Pour batter into a 6" square greased baking pan and bake at 350 degrees F for 40-50 minutes (longer if you like them a little crunchy). When finished baking, the sides should be pulling away from the edges a bit. Use your spatula or knife to cut around the edges, ensuring that nothing is stuck. Flip the pan over the cooling rack and let sit for 20-30 minutes before cutting into squares and placing in an air tight container. Freeze if you plan to keep them around longer than 1 week at room temp. (They are also delicious just out of the freezer!)

Enjoy!

Maple Nut Granola

3 cups old fashioned oats
3/4 cup whole raw almonds
1/2 cup chopped pecans
1/2 cup raw, hulled pumpkin seeds (pepitas)
1/4 cup sesame seeds
1/2 teaspoon salt
dash of cinnamon
dash of cardamon
pinch of nutmeg
4 Tablespoons real maple syrup
1/4 cup coconut oil
1 Tablespoon honey (this is optional, you could sub it for more maple syrup, or take it out completely)
1/2 teaspoon vanilla extract
1 cup dried fruit, optional (I like rasins)

Directions:

Preheat oven to 300 degrees and take out a baking sheet 

Combine oats through nutmeg in a large bowl. In a small saucepan, melt coconut oil in maple syrup and honey. Once melted, remove from heat and stir in vanilla extract. Pour into oat mixture then stir until well coated.

Spread mixture onto prepared baking sheet then bake for 30 minutes, stirring halfway through, or until granola is golden brown (granola will not be crunchy when hot.) Cool completely then stir in dried fruit and store in a container with a tight-fitting lid at room temperature for up to 2 weeks.

This recipe is a variation on one I found from another blogger: http://iowagirleats.com/2013/04/09/homemade-maple-almond-granola/

Bruschetta!

This is super simple and very delicious! I ate it 2 nights in a row when I first made it and am serving it for an appetizer this week at a dinner party.


1 pound Grape or Sugar Plum Tomatoes (I get the organic ones from Trader Joe's)
1 Tbs EVOO
dash of salt
freshly ground black pepper
basil (chopped if fresh, you can also use dried)
3/4 cup parmesan cheese, shredded
1-2 Tbs. GOOD traditional balsamic (not the junk you buy in a department store, if you want this recipe to rock, spend the cash at a fancy balsamic/olive oil tasting room. It should be sweet, thick, and almost syrup-like in consistency)
french baguette or italian bread, sliced and lightly toasted (you can use gluten-free breads!)
baking sheet
mixing bowl
large spoon
spatula

Directions:
Preheat oven to 450 degrees Fahrenheit.
Halve the tomatoes lengthwise and place in a mixing bowl, add EVOO and gently stir until all tomatoes are covered. Place tomatoes on the baking sheet cut side up and bake for 10-15 minutes or until they've begun to shrink and soften. Set bowl aside. Take baking sheet out of the oven and let cool for 3-5 minutes. Put tomatoes back into the mixing bowl and add balsamic, salt, pepper, and basil. Sprinkle toast slices with parmesan cheese and spread mixture on toast. Top toasts with a sprinkle more of parmesan, freshly ground black pepper, and a dash of balsamic, if you like.

Enjoy! Makes a great light appetizer for 4 people.

Thai Coleslaw Salad

Here's a delicious vegan salad I just whipped up this weekend for Jason's birthday:

Dressing:

1/2 - 2/3 can coconut milk (I use the "light" variety)

3-4 Tbs (or so) of natural peanut butter

5ish cloves of garlic, peeled (more or less, depending on your taste

2-3 tsp fish sauce (start light and add more after tasting)

1Tbs pineapple juice (can use honey as an alternative)

cayenne pepper or jalapeno, to taste

2-3 limes

Slaw:
3 bags coleslaw mix (or you can do this yourself with nappa cabbage, red cabbage and carrots)
cilantro (if you like it) to taste, probably around 10-15 sprigs, chopped
1 cup roasted peanuts
6-10 green onions, chopped
1 red pepper, cut in half, cored, and thinly sliced into strips

Directions:
Put all dressing ingredients in a food processer and blend! (or a strong blender, whatever you have) Taste and adjust to your liking.
Mix all slaw ingredients in a large bowl (or, divide it into 2 and make one extra spicy!)
Pour on the dressing and let sit in the fridge for 30 minutes-3 days. You may need to add extra seasonings as it sits (salt, cayenne, garlic powder). If you're not going to eat this right away, I suggest waiting to add the peanuts and cilantro as they will soften/lose flavor the longer they sit.

Serve chilled with a lime wedge, cilantro, and sprinkling of chopped peanuts.

Warning: this makes a TON of coleslaw. It's great for a BBQ or get-togethers. Feel free to make a smaller amount and adjust the seasonings :)