Peanut butter-pretzel energy bars

This past weekend I was lucky enough to participate in the Avon Walk for Breast Cancer in beautiful Santa Barbara.  39.3 miles in 2 days...energy bars were definitely going to be necessary!!  I thought it would be fun to make some nutty, salty-sweet ones for the amazing & awesome girls on my "team" instead of buying them.

I pretty much tried to copy a few of my favorite MOJO bars, and although they were all good, the actual recipe for this one came out the best (I'll work on the others, cuz they were all delish).  They are PACKED with nuts and not too sweet at all.  I love the pretzel-peanut-almond combo.  Don't the candy thermometer and talk of the "hard ball stage" scare you...they are actually pretty easy and cost pennies on the dollar compared to the price of just one bar at the market.

Here is a visual on the powdered peanut butter that the recipe calls for.  It's really fun stuff - would be great for smoothies, other baking, etc.  It's full peanut taste with 85% less fat!  I found mine at Whole Foods in the peanut butter aisle.





 
Makes 20 bars

1/2 c. whole roasted almonds
1/2 c. sliced almonds
1 c. roasted peanuts
1/2 c. chopped roasted peanuts (it helps to have smaller pieces to bind the bars together more)
1 1/2 c. roughly-broken, salted pretzels
1 c. puffed millet or puffed rice cereal
2 T. hemp seeds
2 T. powdered peanut butter (i.e. PB2)

1/3 c. brown rice syrup
1/2 c. honey
generous pinch of salt
1 t. vanilla

Before you begin, lightly oil a large bowl, a silicone spatula, a 9 x 13 rimmed baking sheet and the bottom of something flat for pressing your bars into the pan, like a glass or mug.

Combine all the nuts, pretzels, millet, hemp seeds and powdered peanut butter in the oiled bowl and mix well to combine.

In a small saucepan (1 - 1.5 quart) combine the brown rice syrup, honey, salt & vanilla and stir until mixed.  Heat over medium heat, stirring occasionally, until a candy thermometer reads 250-260 degrees - the “hard ball” stage.  Immediately remove from the heat and pour sugar mixture over nuts, mixing with oiled spatula, until thoroughly coated (work fast here!).

Quickly pour the nut mixture onto the oiled sheet pan and press to fill evenly.  Use your oiled glass mug to pack it down firmly.  Allow to cool for about 15 minutes.

While still a little bit warm, invert your sheet pan onto a cutting board lined with parchment or wax paper (it’s a bit sticky).  Cut the whole rectangle into quarters and then cut each quarter into 5 bars.

Allow to cool completely.  Store in an airtight container with wax or parchment paper between layers (again, a bit sticky!). 

NOTE:  When taking them on the road, I’d suggest wrapping them individually in wax or parchment paper, and tying them with a cute string makes them even tastier :).

Love muffins

I call my kidlets my little "love muffins" so I thought I would create a special Valentine's Day recipe for them.   Lord knows they will be coming home from school Friday afternoon with their Valentine's boxes brimming with chocolates & gummies & all sorts of sugary bizniz, so I thought they could start off the day with some heart-shaped goodness.

I use almond flour, fresh & dry fruits, nuts & even some sneaky veggies in this one...and they are so tasty no one will even know they are actually quite healthy.  Hope you all have a lovey-dovey Valentine's Day!
 
Makes 18 muffins

1 c. almond flour
1/2 c. wheat bran flour
1 c. all purpose flour
2 t. baking powder
1 t. salt
1 t. cinnamon

1/2 c. melted coconut oil
3 eggs - beaten
2 t. vanilla
3/4 c. sugar
1/4 c. brown sugar

2 c. grated carrots
1/2 c. diced apple
1/2 c. raisins
1/2 c. chopped pecans
1/2 unsweetened, flaked coconut

Preheat oven to 350 degrees.

In a large bowl, combine the almond flour, bran, all purpose flour, baking powder, salt & cinnamon. and whisk together.

In another bowl, whisk together the coconut oil, eggs, vanilla, sugar & brown sugar.

And the wet mixture to the dry and whisk together until smooth.  Stir in the grated carrots, apple, raisins, pecans and coconut.  Stir until just combine.

Spoon batter into a silicone muffin pans or a regular muffin tin that had been lightly sprayed with cooking oil (or use a paper liner).

Bake 25 - 30 minute or until a toothpick inserted into the muffins comes out clean.  Let cool in pan 10 minutes and then remove to cool on a wire rack to room temperature.

For a super-cute recipe video with a special appearance from Brando & Gigi click HERE or on the video screen below:

Mediterranean artichoke dip (Go Broncos!)

SU-PER-BOWL!  One week til' go-time, football fans.  My beloved Denver Broncos are contenders (and obvious favorites - duh!) in this year's national championship...be-YOND excited.

Now, I love a heaping mound of buffalo wings, ultra-cheesy nachos and loaded potato skins as much as the next screaming, drooling, beer-guzzling football fanatic, but sometimes it's ok to have something on the buffet table that will balance out the grease & carbs.  

This is a great, do-ahead dip for any gathering...it works in all seasons and is a great, completely vegan alternative to the gloppy, mayonnaise-y artichoke dip we usually indulge in.  Serve it with warm, toasty pita triangles or crunchy veggies...it's packed with bright flavors and has a delicious, creamy consistency.  Enjoy it without an ounce of guilt...you won't feel like you are missing out on a thing!

oh, and...GO BRONCOS!!!

Makes about 2 1/2 cups

1, 15-oz. can artichoke hearts, drained, rinsed & patted dry
2 small cloves garlic - peeled & roughly chopped
1/2 c. cooked cannellini beans - drained and rinsed
1/2 c. olive oil
zest of 1 lemon
1 T. lemon juice
2 T. capers - drained & roughly chopped
1/4 c. roasted red bell pepper - patted dry & roughly chopped
2 T. parsley - chopped
2 T. basil - chopped salt & pepper to taste
paprika - for garnish

In a food processor, combine the artichoke hearts, garlic, cannellini beans & olive oil. Puree until very smooth.

Add the lemon zest, lemon juice, capers, roasted red peppers, parsley and basil. Pulse the mixture in several one-second intervals until ingredients are well incorporated and red peppers are finely chopped but not totally smooth. Season with salt & pepper to taste.
Serve immediately or let flavors mingle for several hours or overnight in the refrigerator.

Sprinkle sprinkled with paprika and serve with warm pita trianlges or veggies for dipping - I love persian cucumber slices, bell pepper strips, & jicama spears.

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This recipe was part of a great collaboration for a healthy, 3-course dinner with myself & Kin Community, Beth from  Entertaining with Beth and Sarah Carey from Everyday Food.  Click HERE or on the video screen below for the step-by-step video of my Mediterranean Artichoke Dip and links to Beth & Sarah's videos...you will love their recipes!

Fresh berry frozen yogurt pops

I started making homemade ice pops for my kids in the summer years ago and they remain one of their all-time favorite things I make.  They are packed natural sweet goodness and all the health benefits of fresh fruit and yogurt.  I love to serve these to kids (and adults!) at summer parties or on any hot afternoon for a snack.  You can use any fruit that looks great and is in season…we love peach, plum and cherry, too!

Makes 16, 2oz. ice pops

2 c. quartered strawberries

1 c. blueberries

11/2 c. plain greek yogurt

¼ c. agave nectar or honey

Blend all ingredients in blender until smooth.  Pour into pop molds and freeze.  Freeze for 4-5 hours. 

Enjoy!