Started from leftover oatmeal or an oatmeal bake, roll them into balls in your hand and coat them in coconut flakes. Your hands are going to get a little bit sticky, but it’s worth it!
Have it for breakfast, a snack, or stick it in a lunchbox.
Date & Nut Bar
This bar received “20 thumbs up” from Griffin.
Whenever I make these they always come out a little different- but always good. It depends how much of nuts/seeds I add compared to the amount of dates. If you find that the mixture isn’t holding as well as you wish add more dates. I think it will be a win!
Gluten and dairy free nut & date bars:
Ingredients:
8-10 pitted softened dates
2tsp Vanilla extract
Cinnamon
1 - 1.5 cups in total of:
•coconut flakes
•pepitas
•almond slivers
•hemp hearts
•flax seeds
Directions:
If needed, soften dates in water by zapping for 30 seconds. Put all ingredients in a blender and mix. I used a handheld blender.
Oven set to 350. Grab a baking sheet and cover it with parchment paper. Gather the date and nut mixture and firmly press into the lined baking sheet.
Bake for about 12ish minutes or until slightly golden brown. Let it completely cool. Cut into squares. I stored mine in the fridge wrapped in wax paper just to prevent it from sticking.
Power Protein Balls
These are great for a snack. Filled with protein sweetened with dates. Feel free to mix up your ads ins! Throw in some pumpkin seeds or extra chocolate chips.
Ingredients:
•1/4 cup dried fruit chopped (I used dried cherries chopped )
•1/3 cup chocolate chips (you can also use mini chocolate chips)
• pinch of sea salt
•8-10 medjool dates pitted
• 2-3 heaping tablespoons of peanut butter or your choice of nut butter
•1 cup of oats (ground up), or you can use 1 cup of instant oats
•3 tablespoons of chia seeds, hemp hearts or flax seeds (optional)
Instructions:
Blend oats - If you have instant oats you don’t need to blend as much. Place the oats in a bowl with dried fruit and chocolate chips.
Pit the dates and place them in water just covering them. Microwave for 1 minute. Remove dates from the water along with 3 tablespoons of the “date water” and blend them. I used a mini food processor- the same thing I used to blend the oats. Add in your PB and blend again creating a sticky paste, fully blended. You may need to scrape down the sides and blend more.
Mix date/PB paste with oats and dried fruit/chocolate/chia seeds. Create small balls and roll in some shredded coconut or hemp hearts.
You can store it in the fridge.
Gift Guides Winter 2020: my favorite items
Some of my favorite, always used items are below. I also asked Brandon for his favorites. :)
Below are the items that I always find myself using IN THE KITCHEN. I am not getting paid for any of your clicks! No affiliate links, just my unbiased opinion.
Anthropologie dish rags. I use to dry dishes and countertops.
Chef’n lemon squeezer. The best. Gets so much juice and easy to squeeze.
Stainless steel mixing bowl I use this always. To coat vegetables with oil before baking or mix a huge green salad.
Bumkins silicon grip dish. The kids use this plate daily and I just got a cool marble one I am very excited about.
Crate & Barrel air tight glass bottle. We always have this filled. Two in the fridge and one on the counter.
Silicon Garlic Roller A must. Makes peeling garlic SO easy. Also easy to wash and does not take up a lot of space.
Le Creuset ® Signature 1.75 qt. Cream Saucepan with Lid I do not even put this away. It stays out on top of my oven, I use it that much!
SUR LA TABLE GLITTER MINI SPATULA AND SPATULA SPOON, SET OF 2 Great for hard to get places like the bottom of a PB jar. The silver glitter feature is my favorite too!
Below are my favorite items I use often!
Beyond Yoga Leggings. Especially space dye. My top legging pick.
Lele Sadoughi headbands. I find them so comfortable and cute. You pay up for them, but they are worth it.
Sabah slippers. For outdoor use and so cute and cozy!
Ceramic Egg carton. You can find it on amazon but this particular one is Anthropolgie.
Magic Carpet Yoga Mat. They are just so beautiful and nontoxic and made in the USA.
RMS beauty: clean beauty. I use this almost every day. Love it on my cheeks. It lifts you up and makes you feel put together.
Awair. Helps your monitor your air quality. I keep mine in the kitchen.
January Labs Tonic. I use this multiple times a day. When I wake up in the am and after I wash my face at night. I LOVE IT!
Brandon’s picks below. I asked Brandon to give me some of his favorite and most used items.
1. EQUINOX professional shears Razor Edge - uses to cute Griffins hair and his own!
2. MyShoeCovers Premium Reusable - great to have when people come in your home for deliveries or home fixes etc.
3. Bosch GLM 20 BLAZE 65’ laser distance measure - our gallery wall pictures are very well measured
4. BOSCH Drill/Driver system
5. Nike Dry-FIT running top
6. TICONN neck gaiter.
7. KARTER scientific 250ml Glass tall Form Griffin Beaker - Used to mix stuff in the kitchen it’s thin and I feel like it never breaks!
8. Nike sportswear tech fleece Jogger
Mushroom, Garlic and Roasted Red Pepper Cous Cous
I don’t consider myself a recipe creator. I do, however, love food and appreciate how it can fuel our bodies. The magic that happens when you mix different flavors and textures is the added bonus.
I get inspiration from things I’ve eaten, or recipes I’ve read.
Don’t be intimidated when you read below. There is a lot of different things happening (in the stove and on top) but I promise it’s easy and all comes together beautifully.
Ingredients:
1 box of plain cous cous
1 roasted red pepper cut in half
1 whole garlic head
1 container of Baby Bell Mushrooms
1 onion chopped
1 whole cauliflower cut into bite sized pieces
Juice from 1 lemon
2 tbs tahini
1 tbs almond butter
Broth
EVOO
Salt
Pepper
Cumin
Parsley
IN THE OVEN:
Roasted Red Pepper Sauce:
•Cut a red pepper in half - take out the insides put some olive oil on it and roast for about 20 minutes in the oven at 350.
•At the same time roast a whole garlic clove: Cut off the top of the garlic as to expose the cloves, add some olive oil on the top and wrap it in tinfoil. Cook for about 30 minutes Also at 350.
•cauliflower: roast a whole cauliflower with evoo- salt- pepper- pop in the oven with the pepper and garlic
ON STOVE TOP:
While things are cooking in the oven…
•Cook cous cous according to directions while cous cous cooks .....
•sauté onions, after slightly brown, add mushrooms - cook until mushrooms have released their juices - you really can’t overcook mushrooms
Tahini sauce: (this will go on the side or on top of the dish)
2 tbs tahini
1tbs almond butter
Juice of 1 lemon
Salt
Cumin
Some broth to bring to desired consistency
Roasted Red pepper and garlic sauce:
After red peppers and garlic have cooked and cooled: blend the whole garlic clove (squeeze or pick out softened cloves) and roasted red pepper together. Add some broth some salt, pepper and olive oil and some cumin.
Assembly:
To the cooked cous cous add the roasted red pepper garlic sauce and the mushrooms/onions. Mix. Top off the couscous mixture with roasted cauliflower, tahini sauce and fresh parsley. Enjoy!
