Homemade Granola Bars

Having healthy snacks in the house is so important in maintaining a healthy diet and lifestyle.  We love snack recipes that make big batches, and that we can throw in our purse, gym bag, lunch box, or briefcase.  These homemade simple 5 ingreient granola bars fit the bill and we make them all the time!  We love taking them with us on nature walks, and they are a great way to help your body stay fueled during the day.

Ingredients

• 1 cup packed dates, pitted (deglet nour or medjool)
• 1/4 cup honey (or sub maple syrup or agave for vegan option)
• 1/4 cup creamy salted natural peanut butter or almond butter
• 1 cup roasted unsalted almonds, loosely chopped
• 1 1/2 cups rolled oats (gluten free for GF eaters)
• optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.

Instructions

1. Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (mine rolled into a ball)
2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - I just prefer the toasted flavor.
3. Place oats, almonds and dates in a bowl - set aside.
4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
5. Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

{recipe and image via}

Organic Eating Resources

When it comes to creating healthy and organic meals, we are always on the lookout for new resources and recipes.  While we have favorites that we like to make time and time again, we also really like trying out new recipes for friends and family.  Pintrest is a great place to find new meal options, but we also wanted to share some of our favorite websites that are full of many delicious and organic recipes!

For those who try to stick to a grain free/paleo diet, Against All Grain (a blog by Danielle Walker) shares lots of yummy recipes!  Danielle also has two great grain free cookbooks full of recipes we use on a daily basis.

Grain-Free Spaghetti and Meatballs

 

Organic Authority has a wide variety of organic recipes that cover pretty much every occasion.  Whether you are looking for a quick dinner, a delicious dessert, or a fun snack, you will find something great here!

 

Risotto with Barley and Sweet Potatoes 

We really enjoy Sprouted Kitchen because all of their recipes embrace the idea of eating whole foods and organic ingredients.  The author, Sara Forte, also has two cookbooks that make a great addition to your collection.

Honey Roasted Pears

 

If you are into plant based goods, Oh She Glows is a great blog to check out!  A majority of her recipes are  free of gluten, soy, and processed foods, making them very healthy and great for vegetarians.

 

Green Tea Lime Pie Smoothie Bowl

Eating organic and whole foods doesn't have to be difficult, and having the right resources makes it much easier.  So while you are planning your meals for this week, why not try some of the wonderful recipes these blogs and websites have to offer!?

 

Summer Sandwich Perfect for Showers

If you are hosting a baby shower or a bridal shower this summer, the food is always one of the biggest parts to plan.  When hosting a group of people for a shower, we love to offer foods that are simple, colorful, and healthy!  One of our favorites is this delicious Avocado & Tomato Sandwich that is perfect for any occasion.  We love that it is vegetarian, you don't need a fork and knife to eat it, and all of the ingredients are in season during the summer.  We always try to use locally grown tomatoes and fresh bread from our local bakery to make it a bit more special :)

Ingredients

Serves 4 (double or triple depending on guest count)

• 1 pound (scant 2 cups) fresh ricotta
• Zest of 2 lemons
• ¼ cup extra-virgin olive oil, plus 4 teaspoons for drizzling
• 2 pinches coarse kosher salt
• 1 pinch ground black pepper
• 4 long, even slices of very good bread
• 2 large, perfectly ripe avocados (approximately 18 ounces), at room temperature
• 1 pint mixed-color grape tomatoes, cut in half horizontally (you won't use quite the entire pint)
• 8 red pearl onions equaling 2-3 ounces, thinly sliced into rounds (or equivalent in thinly sliced red onion)
• 4 teaspoons toasted sesame seeds
• Skin of 1 preserved lemon, flesh removed, finely diced
• ½ teaspoon toasted poppy seeds

 Directions

1. Mix the ricotta with the lemon zest, ¼ cup olive oil, and salt and pepper, and set aside.

2. Arrange slices of bread on a cutting board and divide the ricotta mixture evenly among the four slices. Spread into a generous even layer.  If you want your pieces to be smaller, cut the bread into desired size.

3. Split the avocados, remove the pits, and slice each half into even slices without cutting all the way through the leathery skin. Then, with a soup spoon or a flexible rubber spatula, release the flesh and arrange the slices neatly and evenly among the bread slices.

4. Artfully and attractively arrange the tomatoes by nesting them into the soft avocado. Then arrange the red onion slices over the tomatoes.

5. Garnish each sandwich with the sesame seeds, the preserved lemon skin, and finally, the poppy seeds.  Transfer to plates and drizzle with olive oil.

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We love how this recipe doesn't need to be baked, and it can be whipped up in no time!  Make sure to check out Our Green House for beautiful shower gifts and great pieces for entertaining. 

{Recipe and image via House Beautiful}

5 Minute Endive & Apple Salad

It sure felt like summer this week, which meant lots of dinners out on the patio!  When the weather gets this warm, there are definitely nights when we don't want to turn on the oven or use the stove top, so delicious salad recipes are great to have on hand.  We whipped up this super yummy and very simple 5 minute endive and apple salad twice this week since it is so good and a breeze to make.  We also love making it for a quick lunch or to bring to a summer BBQ!

Ingredients (for 2 servings)

• 2 Endives
• 1 fuji or gala apple
• 1/3 C crumbled feta or blue cheese
• crushed up toasted almonds or walnuts

• Vinaigrette Ingredients

  1/3 cup cider vinegar
  2 tablespoons pure maple syrup 
  1 tablespoon Dijon mustard 
  1/4 teaspoon salt 
  1/4 teaspoon pepper 
  1/3 cup olive oil

Instructions

• Slice up the endives and apples and combine in a bowl
• Add crumbled cheese 
• Mix up dressing ingredients and pour over salad bowl to desired covering
• Add nuts

Healthy Beef & Broccoli

These days, take-out food has become an 'easy button' in our busy lives.  We often grab a quick lunch on the go, or opt for prepared food instead of a home cooked meal after a long day of work, school, and making sure the endless to-do list gets done.  But eating take-out usually isn't the healthiest option, especially when you are are picking up foods that are loaded with preservatives, refined sugars, and non-natural ingredients.   We are always on the hunt for easy recipes that mimic some of our favorite take-out options, and this beef and broccoli recipe fits the bill!  It is paleo, gluten free and super delicious :)

Ingredients

• 1 cup coconut aminos
• ½ cup orange juice
• 3 tablespoons honey
• 1 teaspoon fish sauce
• 2 garlic cloves, minced
• 1 teaspoons fresh ginger, grated
• ½ teaspoon red pepper flakes
• 3 tablespoons arrowroot powder
• 1 pound flank steak, thinly sliced against the grain
• 3 crowns of broccoli, cut into florets
• salt and pepper, to taste
• couple tablespoons of coconut oil
• ½ cup toasted cashews

Instructions

1. Whisk together coconut amines, orange juice, honey, fish sauce, garlic, ginger, red pepper flakes, arrowroot powder, and a bit of salt and pepper.
2. Place sliced flank steak in a shallow bowl and pour whisked mixture on top of the meat to cover. Place in fridge and let refrigerate for 30 minutes.
3. After meat has refrigerated, place a large pan or dutch oven over medium heat. Add about a tablespoon of coconut oil to the pan when hot, then add broccoli florets. Sprinkle with a little salt and mix around in the pan to help crisp up. To make sure my broccoli gets soft, I use a teaspoon of water, add it to the pan and then cover to help steam the broccoli for just 1 minute.
4. Once broccoli is cooked through to preference, remove from pan and set aside.
5. Place pan back over high heat, add a little more coconut oil then add the meat and sauce directly to the hot pan, trying not to overcrowd the bottom of the pan. Cook meat until barely any pink remains, then add broccoli back to the pan, along with toasted cashews.
6. Mix together and cook for 1 more minute. Serve!

{image and recipe via}