Crunchy Nutty Granola Bars

Serving Size: approx. 15-25 bars

-2 1/2 cups rolled oats
-1/4 cup steel cut oats
-1 cup chopped almonds, walnuts, and/or pecans
-1/4 cup pumpkin or sunflower seeds
-2 TBSP. flax seeds
-2 TBSP. sesame seeds
-1 tsp. sea salt
-1 tsp. cinnamon
-1 tsp. vanilla
-1/4 cup honey
-1/4 cup peanut butter(or any nut butter)
-1/4 cup Nutella(hazelnut, chocolate spread)-optional but gives a great flavor!
-1/4 cup tahini (sesame seed paste)
-1/4 cup brown sugar
-1 cup raisins or any dried fruit
-1 TBSP. melted butter
-parchment paper

1)Preheat oven to 325 degrees
2)combine 1st 6 ingredients and spread on baking sheet
3)toast in oven for about 10-15 mins. (don't expect it to turn brown)
4)during the toasting, combine the remaining ingredients, leaving out the dried fruit and butter
5)place in a saucepan over medium/medium-low heat
6)stir until mixed thoroughly and smooth (about 5 mins.)
7)mix this hot "syrup" w/ the toasty oat mix in a large bowl
8)add the butter and stir more, taste and add extra seasoning if desired
9)pour the mix into a parchment paper-lined baking pan of desired size/depth (9x13 works for a typical granola bar thickness)
10)smooth out, press down firmly with fingers, push into corners/flatten so there are no gaps
11)place in oven for about 25 mins. (don't expect it to be hard-it will still give a little until hardening)
12)remove and let cool for 30-40 mins. (if you wait too long they are a bit hard to cut and will crumble)
13)cut with a sharp knife and store in plastic bag for up to week or freeze for future snacking

Back story: I've made these many times and change up the recipe each time since I don't always have all the ingredients at hand...I recommend trying it a few times until you get the flavor you are looking for, I don't think you'll be disappointed.

Disclaimer: They do crumble more easily than store bought bars, but when this happens I turn it into cereal or use it to top my yogurt!

The Best Breakfast Burrito!

Serving Size: 2
-2 whole grain tortillas
-half can black beans or refried beans
-3 eggs (I include milk, salt, and pepper w/ my eggs)
-sprinkling or handful of colby jack(or cheese of choice)
-2 TBSP. homemade salsa
-2 TBSP. sour cream
-handful fresh cilantro

1)scramble eggs
2)heat tortillas w/ beans in microwave for 30 secs.
3)place cheese on warm eggs and place on top of heated beans
4)top with salsa, sour cream, and cilantro
5)YUMMY!

Back story: This is such a perfect meal; I make at least one of these a week. Don't let the title stop you from making this all day and night long!

Snow Day Split Pea Spectacular

1 lb. split peas
1/4 lb. lentils (optional-I like the texture these provide)
1/4-1/2 cup ham, cooked bacon, or even pepperoni, chopped finely (optional-but it does give that smoky flavor most enjoy)
1/2 can pureed pumpkin
15 oz. chicken or veggie broth
2-3 TBSP. olive oil
1/4 cup white wine (if desired)
1 med. onion, diced
8 oz. container mushrooms, sliced and cut in half
2-3 carrots, chopped
1-2 stalks celery, chopped
1 tspn. sage
1 tspn. garlic powder
1/2 tspn. cumin
1 tspn. paprika
1/2 tspn. chili powder
salt and pepper to taste

Use one big soup pot from start to finish
1)Saute small bits of your meat of choice until just turning brown-about 5 mins.
2)add in olive oil/white wine
3)add in onion, mushrooms, carrots, celery and sautee until tender- about 10 mins.
4)add in broth-stir
5)add all of split peas and lentils
6)bring to boil
7)reduce heat to low
8)add all herbs and spices now
9)cover and let simmer until everything is tender, stirring occasionally
9)add pureed pumpkin, stir until mixed in and heated through-add more seasoning as needed
10)Enjoy with a slightly sweet bread (I recommend my honey rye bread recipe)


Back story: Made this on a snow day in January. Throughout the entire day, our chilly apartment was filled with the wonderful warm aroma of onions, peas, bacon and broth. The extra kept in the freezer quite well, and, with some crusty bread, made for a comforting lunch later in the winter!