Tag Archives: nutrition

Recipe: Homemade granola bars

I have been buying granola bars the past year or so to throw into my bag as a quick snack between meals in my busy schedule. The best part of the granola bars is it comes in a wrapper and is fairly indestructible, otherwise it felt like they could be healthier and more satisfying.

I looked at many recipes and decided to try the one from Oh She Glows, as the recipes do work. I made some modifications, adding a little honey makes for a sweeter bar, so here is an easy recipe for nutritious homemade granola bars:

1 1/2 cups quick cooking oats

1/4 cup old fashioned rolled oats

3 very ripe bananas mashed

8 pitted dates chopped

Honey to taste if more sweetness is desired

1 tsp vanilla extract

1 tsp ground cinnamon

pinch of sea salt

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/2 cup raisins

1/2 cup walnut or pecan pieces

1/4 cup chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9 by 13 inch baking dish or pan with coconut oil.

In a large bowl, mash bananas and add dates, cinnamon, vanilla and salt. Stir in oats until well combined. Fold in pumpkin seeds, sunflower seeds, raisins, nuts and chocolate chips. Pat mixture into baking dish. Use a spatula to smooth out to even thickness.

Bake for 25-30 minutes or until lightly brown. Let cool and cut into squares or bars. Store in an airtight container or freeze wrapped in desired airtight packaging. Enjoy on the go!

Recipe: Sweet Potato and Rapini Mash

This is a nutrient packed vegan dish I first tried in the fall of 2012 at Mela Cafe. I was told it was yummy, which it absolutely was with the sweet potato balancing the slight bitterness of the rapini in a addition to a topping of homemade tomato sauce. The delicious combination of sweet potato and rapini is a super dose of beta carotene, vitamin C, folic acid, lutein and vitamin K. Here is my simple version:

3 sweet potatoes, peeled and cubed

1 tablespoon coconut oil

1 bunch rapini, chopped

Homemade tomato sauce

In a large pot, bring water to a boil and cook the sweet potato until soft. Drain potatoes and put back into the pot. Using an immersion blender, mash sweet potato to desired consistency. Stir in coconut oil, bring back to medium heat and stir in the chopped rapini. Cover and heat until rapini is bright green and cooked through.

Heat desired quantity of homemade tomato sauce in a saucepan. Serve the sweet potato and rapini mash topped with the tomato sauce.-Enjoy!