Energy Snack Bars

 Energy Snack Bars

1 c. dates

1 c. dried cranberries

1 c. raw almonds

1 T. chia seeds

1 T. flax seeds

2 T. honey or agave nectar

Pinch salt

Line a 8” x 8” dish with parchment paper.

Pulse the dates and almonds in a food processor until chopped medium fine.  Add the cranberries, chia seeds, flax seeds, honey, and salt.  Pulse off and on until ingredients are combined.

Dump the ingredients into the pan.  Press down firmly with a square of parchment paper to form a flat even top.  Refrigerate a couple hours before cutting.  Store in an airtight container up to 2 weeks.

Sugar-free Oatmeal Raisin Cookies

 Sugar-free Oatmeal Raisin Cookies

1 1/2 c. flour

1 tsp. baking soda

1 tsp. ground cinnamon

3/4 c. Truvia granulated sugar substitute

1/2 c. Truvia brown sugar substitute

1 c. butter

1 tsp. vanilla

2 eggs

3 c. regular rolled oats

1 c. raisins

Set the butter out to soften.  Place parchment paper on 2 or 3 baking sheets.  Preheat the oven to 350 degrees.

In a medium bowl, whisk together the flour, baking soda and ground cinnamon.  Set aside.

In a large mixing bowl, cream together both the sugar substitutes and the butter.  Add the vanilla and the eggs, mixing at low speed until combined.

With the mixer at low speed, add the dry ingredients slowly to the creamed mixture until thoroughly combined.  Stir in the oatmeal and raisins by hand.

Use a small (1 1/2”) ice cream scoop or 2 spoons to place the dough on the prepared baking sheets.  Bake for 10 - 12 minutes switching the baking sheets from top to bottom oven racks halfway through baking.  The edges to just begin to brown when they are done.

Take out of the oven and cool on the baking sheets for 10 minutes then move the cookies to cooling racks.  Let cool completely before storing in an airtight container.

These are very soft cookies so you might want to put parchment paper between the layers in the container you store them in.

                                                       

 

Asian Nut and Pretzel Mix

 

Asian Nut and Pretzel Mix

Ingredients

• 1 c. miniature pretzels

• 1 c. whole wheat cereal squares

• 3/4 c. wasabi peas

• 2/3 c. unsalted roasted cashew halves

• 2 T. canola oil

• 1 T. toasted sesame oil

• 1 T. soy sauce

• 1 tsp. garlic powder

• 1/4 tsp. cayenne pepper

• 4 c. unsalted air-popped popcorn

Instructions

1. Preheat oven to 250 degrees.

2. Combine the pretzels, cereal, wasabi peas and cashew halves in a large bowl.

3. Combine the canola oil, sesame oil, soy sauce, garlic powder and cayenne in a small bowl, stirring with a whisk. Drizzle the oil mixture over the pretzel mixture; toss to coat. Add the popcorn; toss again.

4. Spread the popcorn mixture in a single layer on a rimmed baking sheet. Bake for 30 minutes, stirring halfway through.

Breakfast Poblano Peppers

 Breakfast Poblano Peppers

2 poblano peppers, stemmed and seeds removed

2 tsp. olive oil

4 eggs

1 T. milk

1/4 c. chopped cooked bacon

1/4 c. chopped onion

1 T. chopped fresh cilantro

2 tsp. butter

1/2 c. shredded Pepper Jack cheese

Preheat the oven to 450 degrees. Lightly grease a baking sheet.

Slit the peppers down one side. Lightly coat both sides of the peppers with olive oil. Place the peppers on the baking sheet, opened up with the cut side up. Bake in the preheated oven for 20 minutes until the pepper is tender.

Whisk eggs and milk together in a bowl; fold in bacon, onion, cilantro, salt and pepper.

Melt butter in a skillet over medium heat; cook and stir egg mixture in the melted butter until eggs are set. Spoon the egg mixture into poblano pepper and top with cheese.

Bake in the oven until the cheese is melted, 3 to 5 minutes.

Serves 2.

This picture is the recipe doubled to serve 4.