Energy Bars

These energy bars are all over Pinterest! When my sister made these for the first time, they instantly became our favorite. The best part is that they satisfy our sweet tooth while getting some health benefits from the oats, flaxseed meal and chia seeds. They are great for a quick breakfast when you're on-the-go rushing out that door. You can make these into small energy balls for a little afternoon pick-me-up when you're dragging your feet at work waiting for that clock to strike 5. Basically, this energy bars/balls situation is the answer to everything. I mean, who doesn't want an excuse to eat chocolate? This recipe is a healthier option to that carb loaded, fat filled, sugar coated chocolate bar.

Ingredients

1 cup old-fashioned oats
1/3 cup shredded, unsweetened coconut
1/2 cup dark chocolate chips
1/4 cup flaxseed meal
1/4 cup chia seeds
1/8 tsp salt
1 tsp vanilla extract
1/3 cup honey
1/2 cup smooth, unsalted, reduced-fat peanut butter

Steps

1. In a non-stick pan, toast the oats on medium heat for about 8-10 minutes. Mixing it frequently to prevent burning. You can lower the heat of you think the oats are on the verge of getting burnt. Transfer the oats to a large mixing bowl and cool before adding the rest of the ingredients.
2. Once the oats have cooled down, add the shredded coconut, chocolate chips, flaxseed meal, chia seeds and salt. Mix these dry ingredients well before adding the remaining ingredients.
3. Add vanilla extract, honey and peanut butter to the dry ingredients and mix well. You can either use a spatula or your hands.
4. In an 8x8 baking dish, line parchment paper each way (shown in the picture). Transfer the gooey mixture to the baking dish and press down evenly. Cover with the parchment paper hanging outside the baking dish and refrigerate for about 1 hour.
5. With a sharp knife, cut the giant bar into for equal size squares and then cut each square in half. Here's a cost saving tip, use the same parchment paper from the baking tray to wrap the energy bars. I held the parchment paper together with washi tape but you could use colorful twine if you'd like. If you decide to make small energy balls instead, then scoop out about one heaping tbsp of the mixture and roll them into a smooth ball.
6. Refrigerate the bars and enjoy them on the go!

Prep time about 20 minutes | Makes 8 bars or 16 balls
Nutrition facts per bar 160 calories | 6 g protein | 3 g fiber

Thyme-y Roasted Cauliflower

"Take up one idea. Make that one idea your life - think of it, dream of it, live on that idea. Let the brain, muscles, nerves, every part of your body, be full of that idea, and just leave every other idea alone. This is the way to success" - Swami Vivekandana 

This quote perfectly describes how I felt when I had the idea for this recipe. It's not like it is a complicated recipe or whatnot but I literally put my hands up in the hair...you know, like that emoji? and danced around in the kitchen. I love when I think of a recipe and it turns out to be exactly what I expected it to be! I had been wanting to incorporate thyme into a recipe and suddenly the cauliflower florets felt like the perfect companion. The addition of red onions gave a hint of sweetness once roasted with the cauliflower. This flavor panel worked really well with the tangy Greek yogurt sauce.

Turns out farro is moving up my list of favorite grains...move over quinoa! jk...I still love you. Besides being a great vehicle for veggies, tofu, curries, etc. farro has loads of fiber and nutrients. Another important fact I learned about farro is that it has complex carbs so it breaks down slowly and leaves you energized for longer rather than feeling that "crash".  This nutritional grain is easily found at grocery stores these days and the directions are right on the back of the package.

THYME-Y Roasted Cauliflower

Ingredients
2 cups cauliflower florets - cut the bigger pieces in half, all florets should be about the same size so they cook evenly
1/2 medium red onion - cut into large chunks
5 sprigs of fresh thyme
2 tbsp extra virgin olive oil
1/4 tsp salt, Himalayan salt preferred for maximum flavor (+/- per your taste preference)

Steps
1. Preheat the oven at 375 degrees Fahrenheit.
2. Toss all the ingredients together, cover with aluminum foil, and roast for 40-45 minutes. Toss the veggies around every 10-15 minutes to make sure they don't stick to the bottom of the pan.

FARRO

Ingredients
1 cup uncooked farro
2 1/4 cups water
A pinch of salt

Steps
[Follow the package directions.]
1. Bring the water to a boil, then reduce the heat to medium and add the farro and salt.
2. Cover and simmer for about 10-12 minutes or until cooked.

THYME-Y Yogurt sauce

Ingredients
1/4 cup nonfat plain Greek yogurt
A pinch of salt
A few pinches black pepper
Leaves from 1 sprig of fresh thyme - chopped
1 tbsp cold water

Steps
Mix all ingredients in a bowl and set aside.

 

Serve the Thyme-y Roasted Cauliflower over a bed of Farro and a side of Thyme-y Yogurt Sauce.

Prep time 10 minutes | Cooking time 40-45 minutes | serves 1-2

Falafel-Couscous Bowl with Tangy Tahini Dressing

Remember my rant about being busy from this post?? Well, I'll spare you the ranting this time and skip straight to the recipe. Here's another semi-homemade lunch that was so easy to put together and turned out to be delicious!
Hubby and I ate at a Mediterranean restaurant last night and had some leftover falafels that we brought home. Leftovers make the best meals!! Wouldn't you agree?? So all I did was made some couscous, chopped up some veggies, and whisked up a dressing and ta-da....lunch was ready in less than 10 minutes!

Falafels: You can either use frozen, fresh from a restaurant, or homemade falafels. Here's my recipe for healthy baked falafels.

Couscous: In a small pot, bring 1/4 cup of water to a boil, then take the pot off the heat and immediately add 1/2 tsp extra virgin olive oil, a pinch of salt and 1/4 cup dry couscous. Stir well, cover, and let it sit for about 5-6 minutes. Use a fork to fluff up the couscous before serving.

Veggies: Tomatoes, cucumbers, and onions make a great combination for this falafel bowl. Chopped parsley for garnish.

Tangy tahini dressing: In a small bowl, mix 1 tbsp tahini, 1/4 tsp fresh lemon juice (+/- per your taste), 1/2 tsp water, and a pinch of salt. You can add a few pinches of cayenne pepper or paprika if you want it a bit spicy.

Bowl: Put the couscous in a bowl, top with falafels and veggies. Drizzle the dressing before serving. Take a picture and eat!
 

Total time 5-10 minutes | Serves 1