Homemade Larabars!

In this world of prepackaged snacks and sweets and other garbage, I'm forever searching for "from scratch" snack recipes that are quick, easy and portable. These bars are an excellent solution.

Do you know what a Larabar is? If you don't, you've been missing out. Basically a Larabar is yummy prepackaged real food bar that contains just a few simple (and real!) ingredients. Just nuts, fruits and spices. They come in yummy flavors like Pecan Pie, Cashew Cookie, and Peanut Butter Cookie (and dozens more.) Bottom line, Larabars rock. Downside? They are expensive. Fear not, for I have found the solution!

Homemade Larabars! I tried two varieties today and have a few more to try. But so far, they are delish. Even better than the originals. I got the basis for these recipes from this girls awesome blog. http://chocolatecoveredkatie.com/

**Be aware people. These are delicious. But they are NOT sugar and fat free. They are healthy because they contain real ingredients including protien from the nuts and natural sugars from the fruit and no preservatives. But don't be fooled. Don't eat them all at once. **

For each recipe, put all the ingredients in a food processor and process until it all comes together. Nuts should be very tiny pieces, but don't let it go until it's totally smooth. You want some texture. Divide into bars and wrap in wax paper. Keep in the fridge.

Cashew Cookie Bars (makes 4)

60 grams unsalted raw cashews (about 1/2 cups)
160 grams dates, pitted (about 1 1/2 cups)
drop of vanilla
good pinch of salt


Elvis Bars (makes 4 or 5)

60 grams unsalted raw peanuts (about 1/2 cup)
160 grams dates, pitted (about 1 1/2 cups)
60 grams dried bananas
drop of vanilla
good pinch of salt

Meatball Subs!

I was doing some meal planning one weekend and mentioned this recipe to my husband. He got so excited! I suppose he thought I was making it for dinner that night... Alas, no, I was adding to my list of future meals. Needless to say, he was very upset with me for even mentioning it. I guess it sounded good?

This is a crazy yummy dinner and definitly a step up from those mystery meatball subs from that you get from Subway. (Not that I've ever tried one of those, cause I can promise you I never will...) Fear not, my husband does agree that these ones are much better.

I've really have never seen a meatball look prettier. And that's gotta count for something!

Chicken Meatball Sub
(adapted from bevcooks.com)

1 lb ground chicken
1/2 onion, finely diced
2 cloves garlic, finely minced
1 1/2 cups fresh spinach, finely chopped
1.5 tbsp tomato paste
3/4 cup breadcrumbs
1 egg, lightly beaten
3/4 cup breadcrumbs

1 (28 oz) can tomatoes, pureed in a blender
Handful of basil leaves, chopped
1 loaf ciabatta bread, cut into 4 equal sizes and sliced lengthwise
3 tbsp olive oil
1 tsp garlic salt or garlic bread seasoning
4 slices provolone cheese
coarse salt and freshly ground pepper

Preheat oven to 425 degres

1) Combine first 8 ingrediants in a large bowl.

2) Roll chicken mixture into small-medium sized meatballs. Place on parchment lined baking sheet.

3) Bake for 30 min until browned.

4) Put pureed tomoatos in a large put with a tight fitting lid. Add browned meatballs to pot. Simmer for 25 min. Remove lid and simmer another 10 min until sauce thickens slightly.

5) Remove from heat. Add chopped basil and salt & pepper.

6) Turn oven to broil. Brush ciabatta with olive oil. Sprinkle with garlic salt. Place on baking sheet and broil for 3 min until starting to brown. (Watch closely!)

7) Remove ciabatta from oven, top with meatballs and sauce. Lay a slice of cheese on top. Broil another 2 min until cheese melts.

8) Serve with fresh basil leaves.

Super Simple Springtime Soup

Say that 4 times fast!

It's spring! Sorta. Well let us pretend it's spring and make a super fast, super yummy spring time soup. Before long the local asparagus should be flooding the markets and I've got the perfect recipe to use it all up.

This makes a ton of soup. Enough for a couple meals and some extra for the freezer. Done in 30 min flat. Or less if you're a quick chopper. (And don't make a fuss about the chopping, it's all getting wizzed up in the end anyways.)

Creamy Asparagus Soup
(adapted from simplerecipes.com)

1 large onion, chopped
3 tbsp butter
2 lbs asparagus (about 3 bunches, ends discarded, chopped
6 cups chicken or veg stock
2 springs of fresh thyme, leaves removed
4 tbsp fresh italian parsley, chopped
1/2 cup heavy cream (or half and half)
juice of 1 lemon
salt and pepper

1. In a large pot, heat butter over med high heat. Add onion. Saute 5 min until translucent.
2. Add asparagus and thyme. Add some salt and pepper. Saute 5 min.
3. Add chicken stock. Bring to a boil. Cover. Simmer 15 min.
4. Remove from heat. Add parsley. Puree until smooth with a hand blender or in a blender.
5. Return to pot. Stir in cream and lemon juice. Taste and add salt and pepper if necessary.

That's it folks. Super simple. Super delicious.

Enjoy!

Butterscotch Pecan Banana Muffins

As if life isn't already glorious enough, I got up this morning and looked at the 12 frozen bananas in the freezer and decided that breakfast was in order. (Alright so I made a triple batch. I have a feeling these will be a welcomed treat once the baby arrives.)

Simple banana muffins rock my world. Add pecans. Yep. Search the cupboard for chocolate chips and instead find butterscotch chips. Ok. A little recipe tweaking and we have a winner people.

Butterscotch Pecan Banana Muffins
(make about 12)


2 cups mashed bananas
1/3 cup melted butter
1 egg
1 tsp vanilla
1 1/2 cups flour
1/4 cup white sugar
1/4 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped pecans
1/2 cup butterscotch chips


Preheat oven to 350 degrees

1) In one bowl, combine mashed bananas, melted butter, the egg and vanilla. Mix well.

2) In another bowl combine flour, white sugar, brown sugar, baking powder, baking soda and salt. Mix well. Toss in chopped pecans and butterscotch chips.

3) Dump banana mixture into flour mixture. Stir with a wooden spoon until it's just mixed. Do not overmix.

4) Grease a muffin tin. Divide batter into tin. Should make about 12 muffins.

5) Bake for 15-18 min until slightly browned. Cool on a wire rack.

6) Keeps in a closed container for 3 or 4 days. Or cool completely and freeze for 3 months in ziplocs.

You should probably just double this to begin with. Share them with others, you will make them love you.