In the Raw

If we can all agree that granola bars are a special pleasure for snack fiends, I think we can also agree that chomping on the store-bought versions filled with multiple sugars leads to a little self-health-doubt.

Since I'm a full supporter of snacking like a kindergartner,  I decided it was time to create a non-guilty version.

I started down the typical recipe paved path of cereals stuck together, baked bars that were overly reminiscent of dessert, and finally found a combination of simple dried fruit, nuts, and whole oats blended together then pressed into bars that I wanted to make again and again.

For this super Springy version I lightened them up with some lemon zest and lemon juice, which added a welcome brightness to the almond base and led to more doubt.  I felt like the simplistic, naturalness of this recipe was much more wholesome than store-bought bars so I didn't question the sugar levels brought on by the dates, but if they were so healthy why did they embrace a little lightening up?

Thus another version was born!

Although the second batch isn't raw and takes 15 extra minutes to make, it includes a little extra lean protein and visibly lower sugar levels - finally a treat you can feel good about!

Sweet Lemon Almond Granola Bars

Ingredients

• 1 c old fashioned oats, uncooked
• 1/2 c almonds, raw
• 1 T chia or flax seeds
• pinch of salt
• 20-25 dates, pitted
• 2 T lemon zest
• 2 lemons, juiced
• 1 t vanilla

Combine

1. Line an 8x8 pan with plastic wrap.
2. Dump the oats, almonds, coconut flakes, chia seeds, and salt in the bowl of a food processor and blend on medium speed for 1-2 minutes.
3. Add the dates and blend on medium speed for 1 minute.
4. Add the lemon zest, juice, and vanilla then process on medium speed for 30 seconds.
5. The dough should start sticking to itself and pull away from the sides of the bowl.  If this does not happen, add a tablespoon of lemon juice or water and continue blending on low speed until the dough sticks to itself.
6. Use a metal spoon or spatula to spread the dough into the pan.
7. Let set overnight then cut into 6 bars and wrap individually to take on the go or all together in a tupperware.
8. Store in the fridge and enjoy for up to 2 weeks!

Baked Coconut Lemon Almond Granola Bars

Ingredients

• 3/4 c oats, old fashioned, uncooked
• 1/2 c almonds, raw
• 1/2 c coconut flakes, unsweetened
• 1 T chia or flax seeds
• pinch of salt
• 10 dates, pitted
• 2 T lemon zest
• 1 lemon, juiced
• 1 t vanilla
• 2 large eggs

Combine:

1. Preheat the oven to 400 degrees and line an 8x8 pan with aluminum foil.
2. Dump the oats, almonds, coconut flakes, chia seeds, and salt in the bowl of a food processor and blend on medium speed for 1-2 minutes.
3. Add the dates and blend on medium speed for 1 minute.
4. Add the lemon zest, juice, and vanilla then process on medium speed for 30 seconds.
5. Add the eggs one at a time, blending on medium speed after each addition for 30 seconds until well combined.
6. Use a metal spoon or spatula to scrape the batter into the pan.
7. Bake for just 10 minutes then let sit for 10 minutes.
8. Cut into 6 bars and let cool completely before wrapping each individually or placing them all in a tupperware.
9. Store in the fridge and enjoy for up to 7 days!

Herby Salmon Salad

A word to the wise says it's best to pack (read: hide) lazy dinners with flavor.

Lots and lots of flavor.

So much flavor, that your taste buds are blown away - taking with them your shameless lack of labor, and leaving behind the few extra moments you now have to savor a tasteful meal.

The kind of flavor that arrives with a big bang with this salmon salad.  A salad in which dill and garlic are rubbed onto the filet before it's baked, peppery arugula is tossed in a fresh onion vinaigrette, then sweet apricots, strong blue cheese, and warm roasted almonds are mixed into the greens for bursts of contrasting flavor.

Later long day, hello good night!

Herby Salmon Salad

Ingredients

For the salmon:

• 12 oz salmon
• lemon juice
• dill, dried
• garlic, powdered
• salt and pepper for taste

For the salad:

• Arugula, as desired
• a few apricots, chopped
• Blue cheese, crumbled
• Roasted almonds, chopped

For the dressing:

• 1 T vidalia onion
• 1 T red wine vinegar
• 1 T olive oil
• salt and pepper to taste
• 1 t mustard seeds

Combine

1. Line a baking sheet with parchment paper and preheat the oven to 400 degrees
2. Place the salmon on the middle of the baking sheet then squeeze some lemon juice over it and sprinkle with dill, garlic, salt, and pepper as desired.
3. Bake for 15 minutes until crisping on the outside but juicy and tender on the inside.
4. Meanwhile, blend the vidalia onion, vinegar, oil, and spices together.
5. Toss the arugula with the dressing until well coated.
6. Toss in the apricots, blue cheese, and roasted almonds.
7. Top with the salmon and enjoy!

Lemon Tarts

Spring is here and you know what that means....

Lighter colors, lightened up desserts, and a new season of Game of Thrones of course!

Although the start of this season was immediately followed by grave disappointment that left me doubtful of what would come in the next episode, I knew I could still live that GOT life with some dually festive lemon tarts.

These were made while aiming for a dessert like key lime pie with a brain clouded by dreams of old fashioned lemon poppy seed cake.

Of course the crust is raw and made of wholesome ingredients, and the filling is lower-than-key-lime-pie in sugar and fat (because how else could it land on tbc?), but all-the-gods be damned these pack some serious flavor.

The lemon mousse balances perfectly between something that is satisfactorily sweet and something that is tart enough to just tweak that back of the jaw spot.  The texture of the crust was made to match so instead of biting into a whipped center and getting cut short by a hard crust, your teeth keep gliding.  The blackberry topping adds a little depth to the lemon but can be omitted if you're fruit-phobic.

One small win for the GOT fans and a perfect Sunday treat, enjoy!

Lemon Tarts

Ingredients

For the crust:
(adapted from these Larry Bar's)

• 1/2 c almonds
• 1 c old fashioned oats, dry
• 1 T poppy seeds
• 1 t vanilla
• 25 dates
• 3 T water

For the filling:
(adapted from Bon Appetit, Bouchon, and Ina Garten)

• 2 egg yolks
• 1 egg
• 1/2 c sugar
• 3 T butter
• 1/2 c lemon juice
• zest from 3 lemons

For the blackberry topping:

• 6 blackberries
• 1 T sugar
• 1/3 c water, plus more as needed

Combine

For the crust dough:

1. Toss the almonds, oats, and poppy seeds into the bowl of a food processor and blend for 1 minute until everything is finely ground.
2. Add the dates and blend on medium speed for 1-2 minutes until only small pieces remain.
3. Add the vanilla and water and blend on low speed until the dough pulls away from the sides of the bowl and sticks to itself.  If this doesn't happen, add another tablespoon of water and blend again.

Directions of forming the crusts:

1. Tear plastic wrap into 3x3 squares.
2. Scrape the dough off of the blade of the processor, then roll it into a 1-1 1/2 inch ball.
3. Place the ball between two pieces of plastic wrap, flatten the ball until it is about 1/3 inch thick, place the disc over the top of a muffin tin, remove the top layer of plastic wrap, push in and down from the sides of the disc to fit it into the tin.
4. Use the plastic wrap to fit the crust snuggly into the tin and repeat until you have all your crusts ready.

For the lemon filling:

1. Whisk the eggs, yolk, and sugar in a medium mixing bowl that can be used in a double boiler.
2. Bring 2 inches of water to a boil in a medium pot over medium heat.
3. Fit the bowl onto the mouth of the pot so it does not touch the water line and whisk constantly as the egg mixture heats for 3 minutes.
4. Add 1/3 of the lemon juice and zest, then whisk for another 3-4 minutes.
5. Repeat until all of the juice has been incorporated then continue whisking for another 4 minutes, dropping in slices of butter during this final heating.

Note: at first it will look like there is nothing happening but each time you add the lemon juice the mixture will double in size, becoming light and foamy.

For the blackberry drizzle:

1. On the side, add the blackberries, water, and sugar to a small non-stick skillet.
2. Use a fork to mash the blackberries slightly as they cook and stir often until the mixture is reduced to a syrup.

For the tarts:

1. Spoon the lemon mixture into the tarts until it is level with the edge.
2. Swirl the blackberry mixture across the top of the tart
3. Top with extra lemon zest.
4. Let rest at room temperature for one hour or store in the fridge for up to three days before enjoying!

Pinto Arugula Feta Almond Shallot and Dill Vinaigrette

Acid and oil.

A pinch of seasonings.

This is how the best dressings are made.  Light, quick, minimal simplicity that will help the ingredients of the salad come together and speak for themselves.

Lately, this vinaigrette has been my go-to.  The dill gives the dressing a Mediterranean feel that is brought out by the bright, red wine vinegar.  In this recipe it adds a little punch to roasted almonds, salty feta, fresh cucumber, shallots, and spicy arugula creating a one-two of bold flavors five times over.

Arugula Salad with Pinto, Feta, Almond, Shallot, and Dill Vinaigrette

Ingredients

For the dressing:

• 1 T red wine vinegar
• 1 T olive oil
• 1/2 t dill, dried
• salt and pepper to taste

For the salad:

• 1/2 c pinto beans, rinsed well
• 1 T roasted, unsalted almonds
• 1 small shallot, sliced
• 3 T cucumber, chopped
• 1 T feta, crumbled
• 1 large handful of arugula

Combine

1. Whisk together the ingredients for the dressing.
2. Toss the arugula in the dressing until well coated.
3. Gently toss in the other ingredients.
4. Enjoy!

Monday Muffins

When baking I sometimes find myself thinking "how the shit is this going to come together?"

Usually if you're thinking something looks wrong while making a recipe, you are right.   Batter that is too clumpy or too runny is hard to fix but I've come up with a few guidelines that have helped me improve my baking.

First off, make sure you're measuring your flour correctly!  Reading this method from Sally's Baking Addiction completely revolutionized my baking adventures.

Although it's tempting to cut the sugar, cut the oil, add wheat flour - don't change a recipe too much the first time you try it!  Until you know what product you're manipulating, you're better off waiting until the next time you make it.  When that time comes around make sure you compare your adjustments to a recipe that is tried and true.

Know what flavors and textures you like and try to bring them into your baking.  It's the only way to make a recipe your own and you're guaranteed to like the product better - especially if it doesn't come out perfectly the first time you make it!

While making this recipe I kind of broke rule two but stuck hard to rules one and three.

I started with this recipe from Green Kitchen Stories, and compared it to my favorite blueberry muffin recipe to make sure my changes weren't going to be drastically different from a recipe I know works out.

The results were so great that I tried one, immediately ate another, then quickly froze half of the batch so I could make sure some would last for breakfast next week!

Cranberry Cacao Almond Muffins

Dry Ingredients

• 1 c almonds
• 1 c old fashioned oats
• 1/3 c cacao nibs, raw and unsweetened
• 2/3 c wheat flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t cardamom
• 1 t cinnamon
• 1/2 t salt
• 2 T chia seeds
• 1/2 c cranberries

Wet ingredients

• 3 medium eggs, beaten
• 1/2 c brown sugar
• 5 oz greek yogurt
• 3 oz oil
• 1 t vanilla
• 1/4 c milk

Combine

1. Preheat your oven to 350 degrees and use a towel and a dab of shortening to grease a muffin tin.
2. Drop the almonds, oats, and cacao nibs into your food processor and blend on medium speed for ~3 minutes, until mixture consists of large crumbs.
3. Remove the blade, then whisk in the flour, baking powder, baking soda, cardamom, cinnamon, salt, and chia seeds until evenly combined.  Toss in the cranberries and whisk again making sure the cranberries don't clump.
4. Beat the eggs in a separate bowl.  Whisk in the brown sugar, then gently fold in the yogurt, oil, vanilla, and milk.
5. Fold the wet and dry ingredients together.
6. Drop 1/4 cups of the batter into your muffin tin.
7. Bake for 20 minutes or until cooked through.
8. Enjoy!

Sweetening the Savory

Cooked fruit is surely summer's best kept secret.

Grill it, bake it, roast it  -  whatever the method chosen it will dramatize the flavors your favorite fruit has to offer, turning a once sweet snack into a now sweeter, juicier, caramelized version.

Can't think of a way to use these extra delicious treats?

Although they are usually incorporated in desserts I'm a huge fan of adding sweet to a savory dish.  Think roasted grapes over brie on your next cheese platter, grilled pineapple, mango, or peach for a chutney spooned over meat, or roasted grapes tossed into a savory salad like this one.

Inspired by the restaurant I work at, this salad is a winner that features some of the best summer complements: crisp kale with tangy balsamic, sweet and nutty almonds and edamame, salty feta topped with caramelized, red grapes.

If you want the grapes to retain a little of their crunch simply bake them for a shorter period of time.  If you want them to be extra caramely use grapes that are at peak ripeness, like the grape versions of a freckled banana.

B.V. Roasted Grapes with Feta, Edamame, Almonds, Kale

Ingredients (2-4 s)

• 2 c grapes, washed and dried
• 2 T balsamic
• 2 T olive oil
• Salt and pepper
• 4-6 leaves kale, de-ribbed and chopped
• 1-2 T balsamic reduction
• 1 c edamame, cooked
• 2 T almonds, chopped
• 2 T feta, crumbled

Combine

1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper so that it overlaps the sides a little.
2. In a large mixing bowl toss the grapes, balsamic, oil, and a pinch of salt and pepper together until well coated.
3. Scatter the grapes on the baking sheet and roast for 15-30 minutes until the grapes are caramelized.
4. While you wait, wash and chop the kale and toss it with any balsamic remaining from the grapes and a drizzle of balsamic reduction.
5. Toss the grapes, edamame, almonds, and feta with the kale until well mixed.  Sprinkle with extra salt and pepper if desired and enjoy!

Cranberry Almond Larry Bars

What happens when you take my recipe for cocoa bites and add almonds and cranberries?

Taste buds in pure bliss.


The previous version showcased a super chocolaty product.  This recipe starts with the same chocolate base, ups the vanilla, and substitutes raw almonds to lend a mellow sweetness to the tart microdried cranberries.

What are microdried cranberries you ask?  Imagine if puffed rice was a cranberry.  Literally.


Yes, I only bought them because I was grocery shopping without a list while hungry but no, I don't regret the purchase at all!  They are great in granola and cookies, and could possibly be coaxed down a more savory path - if you can't find them try substituting regular dried cranberries for all or part of the dates and reducing the water to two tablespoons.

Cranberry Almond Larry Bars

Ingredients

• 1/2 c chopped raw almonds
• 1 c oats
• 1-2 T flax seeds
• 1/4 c unsweetened cocoa powder
• 1 c microdried cranberries
• 2 t vanilla
• ~18 medjool dates (7 oz)
• 2 T water + 2 T increments as needed

Combine

1. Line a 9x9 clear dish with plastic wrap.
2. Pulse the almonds, oats, flax seeds, and cocoa in a food processor, then run on medium speed for 2-3 minutes until fine crumbs remain.
3. Add in the cranberries and pulse twice.
4. Add the vanilla and dates, pulse a few times, then run on medium speed for 3-5 minutes.
5. Add the water then run on low speed for 1-2 minutes until the dough clings together.  If you need to add more water, do so in very small increments.
6. Use a spoon or fork t press the mixture flat into your lined dish and pop in the fridge until cooled, leaving overnight or throughout the day is fine.
7. Use the plastic wrap to lift the bars out of the dish and onto a cutting board.  Slice into evenly sized bars, cover individually with plastic wrap, then enjoy!