From: http://happyhealthymama.com/2012/11/apple-peanut-butter-snack-bars.html
Apple peanut butter snack bars
Makes 9-16 bars, depending on what size you cut them
These gluten-free snack bars are made with wholesome ingredients and are great for after-school snacking or can be a healthy lunch box treat. To make them nut-free, simply use sunflower seed butter in place of the peanut butter.
2 cups rolled oats
1 cup shredded apple (one medium apple)
1/4 cup peanut butter
1/2 cup honey
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Grease a 9×9 baking dish and set aside.
Combine all ingredients in a medium bowl and mix well. Transfer the mixture to the baking dish and use the back of a wooden spoon or a spatula to press it down evenly.
Bake in the preheated oven for 20 minutes, or until the edges are just barely browned. Allow to cool before cutting into squares.
This sounds like a great breakfast bar! I think I'll make these and wrap the squares individually and throw them in the freezer for when we need a "To Go Meal". :-)
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I saw a deep fried version of these at Applebee's in Burlington, WA and pouted because I couldn't have them and then I saw this...
FROM: http://www.persnicketyplates.com/2013/01/baked-green-bean-fries.html
Of course I will need to use a different crumb, perhaps some crushed Rice Crispies, but the baked version is very doable on my healthy eating lifestyle.
Source: Macaroni & Cheesecake
Makes: The recipe is for 1/2 pound - you can adjust as needed
Ingredients
1/2 pound fresh green beans
Flour Mixture
1 cup flour
2 teaspoons garlic powder (I think I used garlic salt)
2 teaspoons paprika
1 teaspoon onion powder
Egg Mixture
1 egg
1 cup milk (I used 2%)
Breading Mixture
2 cups panko breadcrumbs
(I had a seasoned panko on hand, if you have plain, season it with some salt & pepper)
Directions
Preheat over to 425 degrees.
Cover a large baking sheet with foil and lightly spray with non-stick spray (I used an EVOO one) and set aside.
In a medium pot, add 2-3" of water and some salt and bring to a boil.
While you're waiting for the water to boil (put a lid on the pot to speed it up), trim the ends off the green beans.
Once the water is boiling, add the green beans and boil for approximately 3 minutes.
Meanwhile, add ice and water to a large bowl to make an ice bath.
After 3 minutes, drain the green beans and add them to the ice bath. Let them cool down, then drain and pat the green beans dry.
For the Flour Mixture
In a small bowl, add the flour, garlic powder/salt, paprika, and onion powder. Whisk it together and set aside.
For the Egg Mixture
In another bowl, whisk together the egg and milk. Add about 2 tablespoons of the flour mixture to the egg mixture and whisk it to combine. Set aside.
For the Breading
In a third bowl, pour in your panko bread crumbs. If you're not using the seasoned kind, sprinkle in some salt and pepper and stir to combine. Set aside.
To Assemble
Set up an assembly line in the following order - green beans, flour mix, egg mix, bread crumbs, pan.
Dredge each green bean into the flour, then dip it in the egg mix, then dip it in the bread crumbs. Make sure you fully coat the green beans with each step. Line them in a single layer on your baking sheet.
Bake the green beans for around 15 minutes, until the breading is golden brown and crispy. You can sprinkle with salt when they come out but I skipped this step since I had used garlic salt and salted the boiling water.
I mixed up a dipping sauce of ranch with a little bit of Frank's hot sauce. Simple & so good.
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Then with Chinese New Year coming (Feb 10th), I thought this would be a perfect meal served with a little rice!
FROM: http://www.cookingchanneltv.com/recipes/red-cooked-chicken-with-assorted-vegetables-recipe/index.html
Doesn't this sound good??? I love my slow cooker!
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The one that really intrigued me though was this one...would you have guessed that was cauliflower??? I LOVE raw cauliflower! Mmmmm!!
FROM: http://www.cookincanuck.com/2013/01/grated-cauliflower-salad-recipe-with-peppers-carrots-capers/
What I really like is the nutritional info. It makes a great go to for a snack when you are between meals!!
Here is the nutritional information for the recipe: Calories 134 / Total Fat 10.9g / Saturated Fat 1.4g / Cholesterol 0mg / Sodium 501.9mg / Total Carbohydrates 9.1g / Fiber 3.3g / Sugars 2.0g / Protein 2.4g / WW (Old Points) 3 / WW (Points+) 4
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And while we are on the subject of grated vegetables...I saw this! It would make the perfect hamburger bun and I could use whatever veggies were in season and cheap. So cool!
FROM: http://playeatlivepaleo.com/2013/01/20/grated-veg-burger-buns/
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And with having purchased a lot of Gluten Free pasta in the US, I am thinking perhaps this would be nice for this week. If we double the recipe, we can easily throw this on and have some leftovers for later in the week - perhaps the day I am in Vancouver. :-)
FROM: http://auntmimiscreations.blogspot.ca/2013/01/sausage-marinara-sauce.html
Sausage Marinara Sauce
4 Sweet Italian Sausage Links (Giant Eagle, no peppers added)
1 28 oz. Can Crushed Tomatoes with Basil (365, Whole Foods, Organic)
1 Medium Sweet Onion, chopped
4 Cloves of Garlic, minced
2 Tablespoons Extra Virgin Olive Oil (Trader Joe's 100% Italian Organic)
Dried Bay Leaf
Dried Basil
Dried Oregano
Garlic Powder
Salt
Pepper
Remove sausage from casings, pull sausage apart into small pieces and saute until brown, set aside.
In separate saute pan add olive oil, once heated add chopped onion and saute until translucent. Add minced garlic, saute just until nutty smell, do not brown. Add crushed tomatoes and bay leaf heat through, add dried basil, oregano, garlic powder and salt and pepper to taste. Add brown sausage and simmer on low for about 20-30 minutes allowing flavors to incorporate.
Serve over your choice of pasta.
Serves 5, 1/2 cup servings, 236 calories (when served with pasta calories will be higher, i.e. 365, Whole Foods Linguine 200 calories a serving, total with marinara 436 calories)
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