SEE BARS – Super Easy Energy Bars: This is my new fruit and nut bars with a bit of chocolate. Cut them in bars for a trail snack to keep your energy up, or cut bite size pieces for a small snack. However you roll, these bars are a perfect punch! SEE the difference in taste by using the best ingredients and making the bar yourself; SEE the savings in not buying prepackaged goods!
*Use natural cocoa, as it is higher in fat, tastes better, and will provide more energy. *Use a high quality 85% chocolate and no less than 70% *Look for juice sweetened dried fruit. Not absolutely necessary, but I think they taste better and you avoid processed sugar.
I am coming to you today from Edinburgh, Scotland, one of my favorite places in the world. I am staying at the Gladstone Bed and Breakfast, a simply lovely place with two very gracious hosts. A place I definitely recommend and I will certainly come here again when in the city.
I love traveling in the UK because there is a hotpot in every room and tea, as well as a shortbread or two! I didn’t want to leave you high and dry with no Friday Foodie, so here it is:
This is a great snack to make at home, or take to work and make there. These fill you up and satisfy your hunger until dinner time.
Remove Romaine lettuce leaves from bunch. Slice a banana lengthwise, four times. Spread 1/2-1 tsp. of almond butter or your favorite nut butter, down the center of the leaf. Place one length of banana on the leaf, fold up end, fold in sides and fold over top. Delicious! Makes 4. You can share…or not!
If you are ready to beat Type II Diabetes, give me a call or e me! I can work with you in many different ways to get you headed down the path to health!
I love a little snack in the afternoon, but nuts are what I always want to grab and instead of eating just a small handful, I go back for 1 or 2 more. That’s a lot of fat added to my diet that I don’t need. Yes, nuts are healthy, but only in small doses. So what’s a crunch fan to do? Roast a few chickpeas, that’s what!
I rinsed a can of chickpeas (also known as garbanzo beans), tossed them in 1/2 teaspoon of olive oil, (I wanted just enough oil to make the spice stick, without adding too much fat) and coated them with Northwoods seasoning from Penzey’s. It’s a mix of herbs, sweet Hungarian paprika, black pepper and garlic. I poured the seasoned chickpeas on my preheated backing stone, but any cookie sheet will do, and roasted them for just about 40 mins. at 400. I stirred them at 15 mins and started checking on them at 30 mins. You want them to be crunchy all the way through, but not burnt.
Once I had the crunch I desired, I poured them on a paper towel to cool. Be sure you don’t put them in a container until completely cool or they lose their crunch.
You can make these with any spice you like. Try a chili, garlic, or onion powder. Cumin or paprika. Even a wasabi powder. The choices are endless.
And there you have it, a delicious, nutritious treat!
I love granola, but store bought varieties are full of fat and sugar. Recently, I had a real crave though, and decided to give a go at making my own. I decided to try just a small batch and the skillet seemed like the easiest way to throw this together. I pulled a few nuts and sunflower seeds from my freezer, added some oats, spices, coconut oil and honey and made a delicious toasty granola. If you want to make this in larger quantities, you might want to throw it on a cookie sheet instead and toast in the oven at 350 degrees for maybe ten to fifteen minutes, stirring at least once and checking to be sure it doesn’t get too brown. Once finished and cool, add 2 Tbs of unsweetened coconut flakes. Serve 2 Tbs on a bowl of fresh fruit or oatmeal.
Also great as a small snack. So here’s the recipe:
I decided to experiment and see if I could come up with a chocolate muffin that is vegan and low in gluten. (Barley cannot be considered gluten free, but it is very low in gluten and a good choice for those who are gluten sensitive, but not for those with Celiac disease.) I think I have found the perfect combo of ingredients to do just that. These are moist and delicious, and though not a low cal food, they offer you a chocolate fix as delicious as any gluten, dairy packed muffin.
Cream together the banana and almond butter.
Add the agave and flax mixture. This takes the place of eggs.
Mix together the dry ingredients and add to the wet ingredients.
Before the dry ingredients are completely mixed in, add the chips and cherries. This prevents the batter from being over mixed, which results in tough muffins.
Divide into a 12 cup muffin tin. Bake at 400 degrees for 18-20 mins.
Enjoy for dessert or a breakfast treat!
Friday Foodie: Chocolate banana muffins with cherries (vegan and low in gluten)
Author: Jane Ann Thompson
Recipe type: Muffins, Breakfast
A chocolate muffin that is vegan and low in gluten.
Chocolate Banana Muffins with Cherries
¾ c coconut milk or almond milk
½ c almond butter
1 c mashed ripe banana
¼ c agave syrup
1 tsp vanilla extract
2 Tbs flax meal
1 c oat flour*
1 c barley flour
½ c natural cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ c tart dried cherries
½ - ¾ c dark chocolate chips
optional: ¼ of date sugar may be added to the dry ingredients for a sweeter muffin though I don’t think it makes a big difference.
Preheat oven to 400 degrees. Spray 12 muffin tin with a nonstick cooking spray, preferably Canola oil.
In a small bowl, combine vanilla, agave syrup and flax meal.
Whisk together banana, almond butter and milk in large bowl.
In another bowl mix all dry ingredients.
Mix flax meal, syrup and vanilla into banana mixture.
Fold dry ingredients into the wet ingredients and before completely folded in, add chocolate chips and cherries. If you over work a muffin batter, the muffins will be tough.
Bake for 18-20 minutes or until toothpick inserted in center of muffins comes out clean.
*You can make your own oat flour by placing about 1½ cups rolled oats in blender and chopping till powdery. It will not be as smooth as regular flour, but that’s okay. This adds some texture to the muffin. Do not use instant oats.