Healthy No-Bake Breakfast Bars

My husband and I love all things granola bars! While often labeled as a "healthy" snack most of breakfast energy bars you find in the grocery store are far from that! If you do happen to find a truly pure bar there's often a steep price with it. Not only can you save money by making your own bars but you'll love being able to control the ingredients! These no-bake bars are a breeze to whip up and pretty darn tasty too! Softer than a Clif Bar with a bit more crunch than a Larabar these are the perfect grab and go breakfast or snack.

Healthy No-Bake Breakfast Bars

Yield: 16-20 Bars

Olive or coconut oil
1 3/4 cup pitted dates
1 tablespoon water
1/4 cup plus 1 tablespoon brown rice syrup
2/3 cup unsweetened nut butter
1/4 cup ground flax seeds
1/4 cup unsweetened coconut flakes
3/4 teaspoon cinnamon
1/4 cup chopped peanuts
1/3 cup slivered almonds
1 cup rolled oats
1/2 cup rice crisp cereal
1/3 cup raisins

Lightly oil a 9 x 13 inch pan with olive or coconut oil and set aside.

In a high power blender, pulse the dates and water until dates are finely minced. Add the rice syrup, nut butter, ground flax seeds and coconut flakes. Pulse until well mixed. Depending on the power of your blender you may want to stir in by hand your nut butter, ground flax and coconut flakes. Transfer mixture into a large bowl and stir in the remaining ingredients. At this point I put a little olive oil on my hands and mix everything together. Spread mixture evenly in prepared pan and firmly press. Cover and refrigerate for at least 2 hours before serving. Cut bars when chilled.

For easy convenience, individually wrap bars in plastic wrap and store in the fridge until ready to consume.

If you liked this recipe! Check out one of my other favorite snacks No-Bake Cranberry Coconut Clif Bars

Overnight Whole Wheat Waffles with Cranberry Lemon Chutney

  

Saturday mornings are usually lazy days, sleeping in as long as little man lets us, a late brunch and eventually making our way to any errands or chores on the due list. I picked up a giant bag of fresh cranberries at Sam's Club yesterday and knew a cranberry chutney was somehow going to be incorporated in today's brunch. Waffles are always a favorite and I LOVE how amazing this new recipe turned out! Super light and soft in the middle and crisp on the outside no one will know you used all whole wheat flour and no sugar!

As for the chutney, so delicious and versatile. Fantastic with the waffles and I'm thinking would also make an incredible side for Thanksgiving turkey! Fresh cranberries, lemon zest, lemon juice and sweetened with honey, this chutney is ready in  an easy 10 minutes.

Overnight Whole Wheat Yeast Waffles with Cranberry Lemon Chutney

Yield: 16 Belgium Style Waffles

Waffles adapted from The Kitchn

Waffles
1 tablespoon active dry yeast
1 cup warm water
3/4 cup unsalted butter- melted and cooled to lukewarm
1/4 cup unsweetened applesauce
2 teaspoons salt
4 cups milk
6 cups whole wheat flour
4 large eggs (added the next day)
1 teaspoon baking soda (added the next day)

In a large mixing bowl combine the yeast with the water, stir and let sit for a few minutes. In a separate bowl mix the melted and cooled butter with the applesauce, salt and milk. Stir butter mixture into the yeast and water until smooth then stir in the flour. Cover with plastic wrap and allow to rest at room temperature overnight.

On the next day beat eggs with baking soda and stir into the dough.

Cook waffles according to manufacturers instructions and serve with cranberry chutney.

Cranberry Chutney
1 1/4 cup finely chopped fresh cranberries
3/4 cup water
1 teaspoon cornstarch
3 tablespoons honey
1 tablespoon lemon juice
1 lemon zested

Combine all ingredients together in a small saucepan over medium-high heat. Bring to a boil, cook stirring constantly for 1 minute, then reduce heat to medium-low simmer for about 7 minutes, stirring often until desired consistency is reached. Serve warm or chilled.

EASY Creamy Tomato, Spinach and Basil Pasta

It may be almost November and here in Utah my tomatoes are finally in mass production mode. Call them late bloomers but I am thrilled to be picking more than just one or two tomatoes each day.

Anyway, the hubs and I were "starving" after church yesterday and with a full afternoon planned an easy lunch was a requirement. So with a bowl of fresh tomatoes, tons of basil in the garden and a box of spinach spaghetti in the pantry this easy pasta dish was just begging to be created!

Creamy herb white sauce, vine ripened tomatoes and baby spinach even my 11 month old wanted a second helping. Enjoy.

EASY Creamy Tomato, Spinach and Basil Pasta

Serves 2-3

8 oz spinach spaghetti pasta
3 garlic cloves, minced
1 tablespoon butter
1 tablespoon whole wheat flour
1 3/4 cup milk
1 1/2 cups fresh tomatoes, diced
1 tablespoon fresh basil, minced
2 cups fresh baby spinach
1/2 teaspoon thyme
Salt
Pepper
Parmesan cheese, optional


Bring a large pot of water to boil and cook pasta until al dente. Meanwhile in a skillet over medium heat, saute garlic with butter for 1 minute. Stir in flour and continue cooking for another minute. Whisk in milk and stir until no lumps remain. Continue cooking and stirring for about 5 minutes until sauce thickens. Reduce heat to medium-low and stir in the tomatoes, basil, spinach, thyme and salt and pepper to taste. Serve sauce over prepared pasta and garnish with grated Parmesan cheese, if desired.

Easy Crock Pot Chicken Curry

Last summer I had dinner with a sweet friend from college. Although we live on opposite sides of the country and only see each other a couple times a year, the times we do get to hang out seem as if no time has past since the last visit. It's one of those friendships you can jump in right where you left off and the time lapse doesn't matter.

Anyway, for dinner that evening she served the most scrumptious crock pot chicken curry. Tender, juicy and bursting with flavor I was surprised how EASY she said the recipe was to make. She shared that the recipe was from a friend and has given me permission to share with all of you!

I'm writing this as phenomenal smells are drifting from my kitchen. I'm pretty sure I'm drooling or close to it and trying not to sneak too many bites before the hubs comes home.

Adapted from the kitchen of Shaye S.

Serves 4

Easy Crock Pot Chicken Curry

Curry
1 1/2 pounds boneless chicken breasts
1 can full fat coconut milk
4 tablespoons yellow curry powder
1/2 teaspoon cumin
2 cups diced tomatoes
3 tablespoons honey

Toppings
Peanuts
Raisins

Basmati rice

Combine all curry ingredients in a crock pot. Cook on HIGH for 4 hours. Shred chicken and cook on LOW for 4 additional hours. Serve over basmati rice and top with peanuts and raisins.

*** I love to cook my rice with 1/2 teaspoon turmeric and 1 tablespoon butter to give it a nice rich color and flavor***

Sweet Potato Ravioli with Balsamic Caramelized Onions

Autumn is my absolute favorite season. Between the gorgeous fall colors against a clear blue sky, the warm days and cool nights, cozy soups, chai tea and the excuse to pull out every recipe calling for pumpkin, squash or sweet potato I adore this season!

These ravioli are the essence of Autumn wrapped up in a savory sweet potato filling encased in a crispy won ton pastry and topped with incredible warm and rich caramelized onions. These would make an awesome harvest party appetizer and can easily be made ahead, popped in the freezer and cooked when convenient for you.

Sweet Potato Ravioli with Balsamic Caramelized Onions 

Serves 4

Potato Filling
2 Sweet potatoes pealed and cubed
1 tablespoon butter
1/4 cup milk
Pinch of fennel
1/4 teaspoon cumin
Dash of sea salt
Dash of black pepper

Caramelized Onions
1 large onion, thinly sliced
1 tablespoon butter
1 teaspoon olive oil
1 tablespoon balsamic vinegar

25 won ton wrappers

Peal and cube sweet potatoes. Bring to a boil and cook until tender. When potatoes are fork tender, drain water and add butter, milk, fennel, cumin, sea salt and black pepper. Mash until smooth.

In a skillet heat olive oil and butter over medium heat, add sliced onion and saute until soft. Stir in balsamic vinegar and set aside.

To prepare ravioli. Place 1 teaspoon of the sweet potato filling in the middle of the won ton wrapper. Dip your finger in water and wet the edges of the won ton wrapper. Fold and seal ravioli and set on a lightly greased cookie sheet while you prepare the remaining ravioli.

In a large nonstick skillet over medium heat, drizzle in a little olive oil. brown ravioli in batches until each side is golden brown. Serve with warm caramelized onions and wilted spinach and kale greens.

***To make ahead. Freeze in single layers between wax paper before cooking. Allow to thaw in the fridge before pan frying. ***

Healthy Quinoa Enchilada Bake

My husband LOVES Mexican food. Just about every week he requests tacos, tostadas, quesadillas, enchiladas or tortilla soup. I'm also a huge fan but wanted a dish that would still fit the flavor profile my husband craves and be a fun change to our usual Mexican night!

My husband gave the dinner 5 stars and my 10 month old gave his approval by shoving fistfuls in his mouth. I'll take that as a YES.

Healthy Quinoa Enchilada Bake
Yield: 6 Servings

Adapted from Damn Delicious

1 cup quinoa
1/2 lb lean ground beef or ground turkey
1/4 cup onion, minced
1 poblano pepper, minced
1 15 oz can sweet corn, rinsed and drained
1 15 oz can low sodium black beans, rinsed and drained
2 1/2 cups mild enchilada sauce(canned or make your own Here) *Note*
3/4 teaspoon cumin
1/2 teaspoon chili powder
3/4 cup Monterrey Jack cheese, divided
1 avocado, diced
3 fresh tomatoes, diced
1/2 cup plain Greek yogurt

Preheat oven to 375 degrees.

Lightly oil a 9x13 inch pan.

Place quinoa in a mesh colander and thoroughly rinse. Add 1 1/2 cups water to a sauce pan and pour in quinoa. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes or until quinoa is fluffy and soft. Turn off heat and keep covered until ready to use.

While quinoa is cooking cook ground beef or turkey, onion and poblano pepper over medium-high heat until beef is no longer pink. Drain off any grease and stir in the corn, beans, enchilada sauce, cumin, chili powder and 1/2 cup cheese. Fold in quinoa and place in your prepared pan. Sprinkle with remaining cheese and bake for 12 minutes until cheese is hot and`melted. Top casserole with diced avocado and return to the oven for about 3 minutes (you want the avocado to soften and warm up a bit).

Serve with fresh tomatoes and a dollop of yogurt.

*Note* If making your own enchilada sauce I suggest subbing the white flour and vegetable oil for wheat flour and olive oil. I personally omitted the brown sugar and used fresh crushed tomatoes.

~Enjoy~

Chai Spiced Whole Wheat Bagels

One more bagel recipe! And this one might just be my new favorite! I love Chai tea, the warm spices, creamy milk and the necessary dollop of whipped cream. Add a dusting of ground cardamon and you are looking at my favorite fall beverage. Move over hot chocolate! Chai tea has my heart. With my favorite Autumn beverage as inspiration the Chai Spiced Whole Wheat Bagel was born.

Similar to my Cranberry-Lemon & Ginger Whole Wheat Bagels this recipe uses the same base as my Whole Wheat Bagels. If you're in the mood for all three varieties, try whiping up a batch of my Whole Wheat Bagels and add your mix-ins and spices to the dough before boiling and baking the bagels.

Serve warm from the oven or toasted with butter, cream cheese and or a little jam.

Chai Spiced Whole Wheat Bagels
Yield: 12-16 Bagels

1 1/2 cups warm water
1 tablespoon honey or brown sugar
1 3/4 teaspoon salt
1 tablespoon instant yeast
4 cups plus 3 tablespoons whole wheat flour (approximately)
1 tablespoon vital wheat gluten
1/4 cup butter, melted
1 teaspoon cinnamon
1 teaspoon sugar
1/4 teaspoon nutmeg
7 cloves, ground
1/4 teaspoon cardamon

10 cups water
2/3 cup baking soda

In the bowl of a stand mixture combine the water, honey and salt. Sprinkle the yeast on top and let mixture set for five minutes. Stir. With dough hook attached, add 3 cups of flour, gluten and melted butter. While mixing on low, add the remaining flour in 1/2 cup increments until the dough forms a ball and pulls away from the sides of the mixer. Increase speed to medium and mix for five minutes. Dough will be slightly stiff but still smooth and pliable.

Lightly oil a large bowl and let dough rise for 1 hour or until almost doubled in size (cover the bowl with plastic wrap while rising).

Preheat oven to 450 degrees. Fill a large pot with 10 cups of water and bring to a boil.

Combine the cinnamon, sugar, nutmeg, ground cloves and cardamon in a small dish.

Turn dough out onto a counter and knead in the sugar and spice mix . Knead for about 1 minute. Don't worry about completely mixing the spices into the dough. Dough will look marbled. Separate dough into 12- 16 pieces (depending on the size you like your bagels) and roll into smooth balls. Cover dough with plastic wrap as you prepare the bagels. Once you have rolled the dough into balls, gently poke a hole in the middle of each ball and stretch until a 1-inch in diameter hole forms. Place on a lightly oiled parchment lined baking sheet.

Add baking soda to the boiling water and drop 4-5 bagels at a time into the water, boil for 30 seconds and then remove to a drying rack. Once all the bagels have been boiled, place on prepared baking sheets and bake for 11 minutes or until golden brown.

Let rest on cooling racks for at least 30 minutes before freezing.