Easy Peanut Butter Chocolate Chip Granola Bars

Now that school is back in full swing, I've had a hard time coming up with meals and snacks that are semi-healthy that Jeremy will eat. One recipe that I found is homemade granola bars! They are a great afternoon snack that is full of protein, fiber and you know, that healthy stuff. So, Here's the recipe:

• 1/2 cup natural peanut butter (most recipes call for creamy, but we like crunchy!)
• 1/3 cup honey
• 1 tbs coconut oil (Here's an article about why coconut oil is amazing)
• 1 1/2 cups oats
• 1 cup puffed rice cereal
• 1 1/2 Tablespoons wheat germ (maybe if you don't have wheat germ try some whole wheat flour. I think it just needs something to make it hold together a little more)
• 1/4 cup chocolate chips (I use dark chocolate chips because I'm awesome like that)
• 1/4 cup shredded coconut, dried cranberries, raisins, etc (you add what sounds good to you... I added only shredded coconut because it blends in well)

So here's what you do:

1. In mixing bowl, combine all  dry ingredients except for chocolate chips, and stir well.
2. Melt peanut butter, honey, and coconut oil together in a small sauce pan over low/medium heat, stirring constantly.  It only takes a minute or two to melt.
3. Pour liquid mixture over dry mixture and stir til well combined.
4. Let cool in bowl for several minutes.
5. Place mixture into foil lined 9x13 pan and press down firmly.
6. Sprinkle chocolate chips over top and press down firmly with hands.
7. Place in fridge or freezer to set.
8. Flip the foil out onto cutting board and cut into desired bar sizes.
9. Store in fridge for best results.

Baked Zucchini Sticks and Sweet Onion Dip

While we are on the subject of recipes, I gotta tell you about the yummy creation I made this week! A friend has been growing tons of massive zucchini in her garden and shared a few with me! After blanching and freezing most of them, I wanted something to make fresh! So, I actually found this recipe on Pinterest! It is amazing. I will admit to having a bread crumb and egg mess from one end of my kitchen to the other, but these were totally worth it!

Baked Zucchini Sticks and Sweet Onion Dip

dip

1 tablespoon butter or extra virgin olive oil

• 1 medium sweet onion
• 1 tablespoon cider vinegar
• 2 tablespoons honey
• 1 tablespoon prepared mustard (Grey Poupon or equivalent)
• 1 cup mayonnaise (OR plain greek yogurt)
• salt and pepper to taste

zucchini sticks

• 3 medium zucchini, unpeeled, cut into 3"-long stick
• 1 tablespoon salt
• 1 cup Panko bread crumbs
• scant 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon mixed Italian herbs
• olive oil spray
• 2 large eggs, lightly beaten

Ok, so here is what you do...

1. Start with some zucchini. I used a monster zucchini that closely resembled a baseball bat. If you have one this big, make sure it isn't tough. Cut it into strips about 1 inch thick by 3 inches long. Sprinkle it with salt and leave it in a strainer in the sink for an hour or two to drain (zucchini's have lots of water in them)

2. Slice and dice your onions and sauté them in either butter or extra virgin olive oil. It is less likely to burn if you cook them over a low heat stirring frequently. 

3. Combine onion, vinegar, honey and mustard in a small food processor until smooth. Add either mayonnaise (OR plain greek yogurt for a healthier option) and salt and pepper to taste. 

4. Preheat oven to 425. 

5. In a separate bowl, mix the bread crumbs, parmesan and Italian herbs.  (I didn't have Panko, so I used some generic Italian breadcrumbs... not as healthy, but it'll do)

6. And in one more bowl, beat those eggs. 

7. Now back to those delicious zucchini... dredge them through the egg and then dip in bread crumb mixture making sure to get crumbs on all surfaces of the zucchini. 

8. Place zucchini on a cookie sheet. I use a well seasoned stoneware cookie sheet that doesn't require any spray, otherwise spray down that cookie sheet with some olive oil spray. 

9. Bake the zucchini for about 12 minutes and then flip them and cook them for another 8-12 minutes. 

10. Serve them up hot on a plate with your sauce on the side. 

Best Ever Blueberry Muffins!

So, I know what you are wondering! What did I do with 2 pounds of blueberries??? Well, I've followed a perfectly good recipe my friend Tara gave me: "put them in your mouth, chew, swallow, repeat." But I've been in the baking mood (I know, weird! Right?) So, I have to share a recipe I found and tweaked a little!

Best Ever Blueberry Muffins!
muffins:
2 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cup sugar
1 tsp salt
4 tsp baking powder
2/3 cup vegetable oil
2 eggs
2/3 cup milk
2 cup fresh blueberries

Crumb topping:
1/2 cup sugar
1/4 cup flour
1/4 cup softened butter, cubed
2 tsp ground cinnamon
2-3 tbs rolled oats

1. Preheat oven to 400 degrees. Grease muffin cups.
2. Combine dry ingredients. In a 2 cup measuring cup add oil, eggs and enough milk to get it to 2 cups and whisk. Mix this with flour mixture. Fold in blueberries. Fill muffin cups to the top and sprinkle crumb topping mixture.
3. To make crumb topping, mix together with a fork or butter knife until it looks like little gravel sized chunks.
4. Bake for 20-25 minutes in the preheated oven or until done.

Makes about 16-20 muffins!

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Lentil and Vegetable Soup

I've been making an effort to eat better or exercise more. The "exercising more" part isn't so hard because anything is more than nothing! Anyway I was looking for a healthy recipe that was low calorie, fresh, summery, filling, easy and delicious. I wasn't asking for too much, was I? I kind of stumbled upon/modified this recipe from one I found online. Even my veggie-free husband LOVED this one! Oh, and did I mention high protein and fiber?

1 cup of lentils

32 oz of low sodium chicken broth

1 large chicken breast

1 large onion

3-4 large carrots

1 red, ripe tomato

2 tbs of extra virgin olive oil

1 heaping tbs of minced garlic

Soak lentils (quick soak or over night, your choice) While you are doing that boil chicken until done. I prefer boiled because it tends to be more tender, but as long as the chicken is done, it doesn't really matter how you cook it. Shred and set aside.

Now, grab your onion, carrots and tomato and dice them up. Saute onions and carrot in a skillet with garlic. Once they were nice and brown throw in your diced chicken breast just to make sure you had enough flavor on them. Add the tomato last!

Dump out the water your lentils were in, but don't throw out that water! Once the water cools you can water your plants with the water. It is full of nutrients! (You didn't know we would be taking care of your plants too. Did you?)

Add the chicken broth to the lentils. And add the sauteed veggies and chicken to the lentils as well. Let it simmer for 20 minutes and enjoy! You could serve it with some Publix 5 Grain bread too.

Nutrition: 1 cup of soup has 158 calories / 6.6g fat / 18g carbs / 5.3g fiber / 8.8g protein

Let me know if you try it and like it!