Make Your Own Energy Bars

Make Your Own Energy Bars


These bars are great before a workout or when you need a quick snack to stave off hunger for a few hours. They are easy to make and do not need refrigeration.

Ingredients

2 eggs
1 large ripe banana, mashed
1 cup quick-cooking rolled oats
1/2 cup unsalted raw sunflower seeds
1/2 teaspoon ground cinnamon
1/2 cup nonfat dry milk powder
1/2 cup chopped pitted dates
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup chopped dried apricots
1/2 cup toasted wheat germ
1/3 cup pure maple syrup
1/4 cup whole-wheat pastry flour

Directions

Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
Mix the eggs, banana, oats, sunflower seeds, cinnamon, milk powder, dates, raisins, walnuts, apricots, wheat germ, maple syrup, and whole-wheat pastry flour together in a large bowl until thoroughly combined; spread the mixture evenly into the prepared baking dish.
Bake in the preheated oven for 20 minutes; set aside to cool.
Cut into 9 bars and wrap with plastic to store.

Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup

This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter, and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own. 

Ingredients

1/4 cup coconut oil
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1 (15 ounce) can 100% pure pumpkin
1 cup light coconut milk

Directions

Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Tips on Making a Great Kale Salad

Tips on Making a Great Kale Salad

Remove the ribs: Regardless of which variety of kale you choose, you’ll first want to remove the tough ribs from the leaves. Use a chef’s knife to slice out the stems or just pull the leaves from the ribs with your fingers. The ribs are too chewy and distracting to include in the salad, but you can chop them and sauté them later.

Chop the kale: Then, you’ll want to chop the kale into bite-sized pieces. Eating kale salads made with pieces of giant kale is mighty awkward.

Sprinkle with salt: Next, transfer the kale to a serving bowl and sprinkle it lightly with sea salt (salt helps cut the bitter flavor of kale).

Massage the kale: Yes, this step sounds ridiculous, but it can make all the difference. Reach into the bowl with your hands and start grabbing handfuls of kale. Scrunch, release, scrunch, release. Repeat until the kale is fragrant and dark green. This makes the kale less poky and more palatable.

Dress the kale: Drizzle in a bold dressing and massage that into the leaves so the kale is lightly and evenly coated with dressing (this is important!). Kale does particularly well with zippy dressings. If you’ve always followed the standard vinaigrette formula (one part vinegar to three parts oil), you’ll probably want to up the ratio of vinegar for kale salads.

Toss well: Now is the time to toss in additions like toasted nuts, grated/crumbled cheese and/or chopped raw fruits and veggies. If you have time, let the salad marinate for ten minutes before serving.