Kayla's Chocolate Coconut Cranberry Chia Bars

"Kayla's Chocolate Coconut Cranberry Chia Bars--Say that five times fast!"

I've been meaning to make protein bars/energy bars/any type of bar, really, for a while now, because I never have, and I love the convenience of grab and go snacks. I bought dates a while ago and it was just a matter of finding time to create the perfect bar! Larabars have been my new addiction as of late, so I used these bars and their simple, minimal ingredients for inspiration. These are great as a grab and go snack for active individuals, and they're a perfect surprise for a friend or family member who frequently hits the gym. If you try out this recipe, please feel free to use your creative license and go crazy with adding your favorite healthy mix-ins (I offer some suggestions below).

Kayla's Chocolate Coconut Cranberry Chia Bars:

-2 8 oz. boxes of pitted dates

-a little less than 1/2 cup unsweetened cocoa powder 

-1/3 cup chia seeds 

-1/2 cup dried cranberries

-1/2 cup dried unsweetened coconut flakes (plus a heaping handful for topping the bars)

-1 cup coarsely chopped walnuts

-2-3 tbsp warm water

-Optional: any other additional mix-ins you'd like, such as pumpkin seeds, sunflower seeds, hemp protein powder, coarsely chopped almonds, any types of dried fruit, etc. 

-Optional: oat flour dusting to prevent mixture from sticking to your hands/the wax paper (I didn't use any but I found this idea on Pinterest)

Directions:

1. Add dates to a food processor and pulse until they are in small pieces and are beginning to stick together in one big pile (my food processor decided to stop working today so I had to resort to a blender which was a lot trickier)! Add 2-3 tbsp warm water if the dates aren't chopping well and/or seem too dry. 

2. Add cocoa powder and chia seeds; pulse again. 

3. Transfer the mixture to a large bowl, add remaining mix-ins, and knead by hand (messy but fun)!

4. Lay out a long piece of wax paper on a cutting board or cookie sheet and press the mixture down on the sheet into a large, 1/2 in. thick rectangle. Sprinkle with some more coconut and fold the wax paper up and around the large bar (cover the entire rectangle like you are wrapping a present). 

5. Wrap the wax paper-wrapped chia bar slab in tinfoil, place back on the cutting board, and let cool in the fridge for about 24 hours. Slice into bars, and individually wrap each bar in its own wax/foil combo (a plastic bag may work, but the bar will probably stick a tad).

The walnuts give these bars their protein, as do the chia seeds. Chia seeds, as I've mentioned in other posts, are a super food that curbs appetite, provides energy during/after a work out, and aids the body in plenty of other ways! Happy post-workout eating! :)

Jalapeno Black Bean Hummus

"Two Beans Means Two-Times-Tastier Hummus"

For this hummus recipe, TWO types of beans are used! That's right! You've got your garbanzo beans or chick peas, which are usually the base of most hummus recipes, plus one of my favorites: black beans. As I mentioned in my last post, I'm giving the kale a break because some jalapenos in my garden have grown to full size! Two different types of beans also means lots of protein. Chick peas have about 2 g of protein per tablespoon, and for black beans, it's about 3 g per tablespoon. 

I like to serve hummus with fresh vegetables, pretzels, pita chips, or crackers. Really anything can be dipped in hummus, and hummus can be a great appetizer, salad topper (just add a dollop in addition to, or instead of salad dressing), or snack.

I made this recipe using two cloves of garlic and it was a tad bit too garlicky for me. If you love garlic, go for it. My grandma loves garlic so much she says if they sold garlic flavored ice cream she'd be first in line! If you're like me and you enjoy garlic but don't want it to overpower your hummus, stick to one clove. For this recipe, I also used 1 jalapeno because I was sharing the hummus with my mom and she is somewhat sensitive to spicy foods. To my surprise, the hummus came out pretty mild. You could totally taste the yummy jalapeno flavor, but even my mom said it could've been a tad spicier...so I recommend using 1.5 to 2 jalapenos for a medium to hot flavor. 

Jalapeno Black Bean Hummus:

-1 15 oz. can chick peas

-1 15 oz. can black beans

-2 tbsp. tahini

-2 tbsp of extra virgin olive oil (use more if the hummus appears to be too thick)

-1.5 to 2 chopped jalapenos

-1 clove chopped garlic 

-juice from 1/2 a lemon

-pinch of cayenne pepper

-pinch of cumin

-salt and pepper to taste (I actually don't think I needed to use any!)

Directions:

1. Open both cans of beans, rinse, and drain. Add both to a food processor.

2. Prep all other ingredients (chop jalapeno and garlic, squeeze lemon juice, etc.) and add to food processor.

3. Pulse to desired smoothness and serve with veggies and crackers! Garnish with a jalapeno ring and/or a few whole black beans if you want to be fancy :)

Happy, healthy eating! :)

Cheesy Jalapeno Cauliflower Bake

"Turn Up the Heat"

Tonight I decided to give the kale a break because three JALAPENOS I grew in my garden were ready to be picked! The jalapenos were a tad longer than my index finger, and had a nice plumpness to them. After I picked them I immediately went on Pinterest for some ideas for what I could use them in. It didn't take long for me to find a cauliflower jalapeno bake, but the problem was, the recipe involved tons of butter, a cream cheese layer, AND a cheddar cheese layer in the dish. So I immediately decided not to follow the recipe, and simply used it as a starting point for a healthier one. 

This bake came out awesome! For those of you who love a nice pile of mashed potatoes on their plate--I promise this side dish will taste similar and maybe even better! The consistency is outstanding, and the heat from the jalapenos is surely standout.

Cheesy Jalapeno Cauliflower Bake:

-1 head of cauliflower, chopped up small

-2 tbsp. half and half or almond milk 

-2 tbsp. olive oil

-2 tsp. garlic powder

-2 sliced jalapenos (use 1-1.5 if you are sensitive to spicy foods) 

-3/4 cup low-fat shredded cheddar cheese

Directions:

1. Preheat oven to 375 F and finely chop the cauliflower.

2. Put the cauliflower in a large microwave safe bowl and add the half and half and olive oil. Stir and microwave for 15 minutes, pausing and stirring the mixture every 5 minutes.

3. Carefully place the steamed cauliflower, 1 chopped jalapeno, garlic powder, and 1/2 cup shredded cheddar into a food processor or blender and blend until almost smooth.

4. Place the cauliflower mixture in an 8x8 baking dish, sprinkle with remaining cheddar and remaining sliced jalapeno, and bake for 10 minutes or until cheese is fully melted. You will know it is done cooking when jalapeno seeds are starting to brown (see browning jalapenos seeds below).

Happy (and spicy) eating!!!