Homemade granola bars.

Granola bars always work great as a quick breakfast, snack or even a little treat. They are even better when made at home with a few ingredients, without any chemicals.

To be honest, it took me almost 2 years to try making my own granola bars at home. Of course, it’s easier just grab some on the shelf at the grocery store and not spending time in the kitchen cooking them. But it took me about 10 minutes to make them and they turned out 100% better than the store bought ones.

I am sharing my recipe with you today. Feel free to add your favorite seeds, nuts and dried fruit. I personally used pecans and dried cherries.

 

Homemade granola bars.

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Ingredients:

1,5 cups rolled oats

1cup rice crisp cereal ( I used brown rice crisp cereal from Whole Foods)

1/2 cup chopped pecans

1/4 cup unsweetened shredded coconut

2tbps. chia seeds

1/4 cup melted coconut oil

1/2 cup almond or any other nut butter

1/4 cup coconut nectar syrup or brown rice syrup

1tsp. vanilla extract

pinch of sea salt

1.5 tbsp. chocolate chips

dried cherries

 

Line the pan with parchment paper.

Ina large bowl, stir together the oats, rice crisp cereal, pecans, coconut, chia seeds, dried cherries.

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In a medium pot over low heat, melt the coconut oil. Remove from the heat and stir in the almond butter, coconut nectar and vanilla until smooth.

Pour the wet mixture over dry and stir well until thorougly combined. Add a pinch of salt and stir again.

Transfer the mixture tot he prepared pan, spreading it out into an even layer.Lightly wet your hands and press doen on the mixture to even it out. Use a pastry roller to compact the mixture firmly and evenly. This helps the bars hold together better.

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Place the pan in the freezer, uncovered for 10-15 minutes.

Lift the oat square out of the pan and place it on a cutting board. Slice the square into bars.

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Store them in the fridge or freezer.

P.S. These bars don’t hold together perfectly, so don’t let them sit at the room temperature.

 

Avocado Potato Salad.

Trying different kinds of salads is probably one of my favorite part of cooking and eating. I love salads and they are always the easiest and the fastest way to fix some meal.

This recipe blends avocado with dill, green onions, and lemon juice to create a tangy, creamy dressing for roasted potatoes and asparagus.

By the way a lot of people don’t eat potato and think there is nothing good about it. But if you cook it right you can actually get a lot of benefits from it:

1. Rich in vitamin B6, copper and magnese.

2. Helps control blood sugar levels.

3. Best energy producing veggie.

4. Resists stroke and heart attack.

5. Reduces inflammation.

6. Liver cleasing.

7. High in fiber.

8. Low in sodium.

9. High in Vitamin A.

10. Prevent kidney stones.

Just remember, it’s better to bake or roast the potato, not boil or fry.

Creamy avocado potato salad.

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Ingredients:

1,5 pounds yellow potato, chopped into cubes

3tsp. extra-virgin coconut oil

1/2tsp. sea salt

1/4tsp. ground black pepper

1 bunch asparagus, stalks chopped into pieces

1/2 cup chopped green onions.

Dressing:

1/2 cup avocado

2tbsp. minced fresh dill

4tsp. fresh lemon juice

1 green onion, chopped

1/4tsp. sea salt

Preheat the oven to 425F. Line the baking sheet with parchment paper.

Spread the potatoes in the even layer on the prepared baking sheet and drizzle with the oil. Season with salt and pepper.

One the other baking sheet spread the asparagus, drizzle with oil and season with salt and pepper.

Roast potatoes for 15 min., flip them, and roast for the other 15-20 min., until golden. During the last 15 minutes of roasting potatoes, place the asparagus in the oven and roast for 9-12 min., until tender. Transfer the roasted potatoes and asparagus to a large bowl and stir in the green onions.

Make the dressing. In a food processor, combine all the ingredients with 1/4 cup water and process until smooth.

Add the dressing to the bowl with the potatoes and asparagus and stir until combined.

Season with salt and pepper to taste and serve immediately.

The salad is also good chilled.