Nut Granola Bars, take 2

My first nut granola bars, were and are a huge hit. I have had emails, comments and even fellow bloggers have blog the recipe on their sites. They are a huge hit with you and an even bigger hit at our house. 

I have been playing around with the recipe and I came up with another keeper! 

The Ingredients:

1 cup Almonds

1/2 cup Pecan

1 cup Cashews

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/4 cup cranberries

1/4 cup chocolate chips (dairy-free, nut-free, grain-free)

1/4 cup coconut flakes

1/4 cup raw honey

1/2 cup Almond Coconut Butter

1/4 cup coconut butter

1/4 cup Coconut Oil

The Directions:

Add Almonds and Pecans into the food processor and rough chop. Pour them into a bowl and add pumpkin seeds, sunflower seeds, cranberries and coconut flakes.

In a sauce pan add raw honey, almond coconut butter, coconut butter and coconut oil. Once it is smooth and creamy add the nuts. 

Pour mixture into a 8x8 (with parchment) pan and spread evenly. Put in freezer for 2 hours to chill and set. 

** Leave the nuts chunkier. You may need to adapt the amount of the liquid. Too much liquid will leave the bars more gooey. 

Almond Coconut Butter

Kid lunches

Sweet Potato chips (homemade), carrots, strawberries and turkey

I am really excited about telling you my creation/mistake-turned WONDERFUL!!!

I was playing around with my vitamix. I started with some coconut. I was going to attempt coconut butter, again! When I started mixing, I quickly realized that it was not going to work again. (didn't have enough coconut) Thinking quickly, I added Almonds and coconut oil. Blended for awhile and came up with this delicious creation! The Almond Coconut Butter was fabulous. It hardened in the fridge because of the coconut but has a very creamy feel because of the Almonds!

This is a must try!!!

Part of Pennywise Thursday, Monday Mania

Nut Granola Bars

I mastered the Zucchini Spaghetti this week! If you remember, in this post, I made slices of zucchini. It was good but this time I used my mandolin and julienne cut the zucchini... 

DELICIOUS!

I added 1 cup of diced tomatoes to the sauce. 

Want some better news??? 

I made granola bars for my boys... no oatmeal and no corn syrup 

Don't those look wonderful?

The Ingredients:

1 cup Almonds

1 cup Pecan

1/2 cup pumpkin seeds

1/4 cup sunflower seeds

1/4 cup cranberries

1 TBSP coconut flakes (I would have used more but I only had a TBSP)

1/2 cup raw honey (1/4 cup honey 1/4 cup molasses) I might only do a total 1/4 cup next time

1/2 cup Almond Butter

1/4 cup Coconut Oil

The Directions:

Add Almonds and Pecans into the food processor and rough chop. Pour them into a bowl and add pumpkin seeds, sunflower seeds, cranberries and coconut flakes.

In a sauce pan add raw honey, almond butter and coconut oil. Once it is smooth and creamy add the nuts. 

Pour mixture into a 8x8 (with parchment) pan and spread evenly. Put in freezer for 2 hours to chill and set. 

ENJOY!!!! 

Part of  Real Food Wednesday

Bean-less Chili

This weekend we celebrated our baby! He turned 1 on the 1st! 

I made two pots of chili, one with beans and the other without beans. When I was making the chili, my hubby, was not sure about bean-less. I must say, I wasn't too sure about it either. 

I still added my Almond Butter for a little creamy flavor! I topped mine with a pile of avocado instead of sour cream. I was proud of myself and sticking to my guns... 

I will be honest with you --- I ate a little cupcake! Not GRAIN-less and from a box! 

I wish I could tell you that I still slept great and that I did not wake up with a headache BUT I DID. I slept terrible. I had the worst headache. To top it off - my elbows started to itch. 

Each time I do this to myself - I promise, NEVER AGAIN... 

Will I ever learn???  :) 

Bean-less Chili

The Ingredients:
2 - 3 lbs grass fed ground beef
7 - 10 celery stalks, diced (I use one whole celery bunch, leaves and all)
6 - 10 carrots, diced
1 white onion, diced
6 cloves garlic, minced
4 TBSP Olive Oil
2 16 oz cans of diced tomatoes (homemade would be best but can is fine)
16 oz chicken broth (homemade is best)
2 big pinches of sea salt
2 TBSP dried Oregano
2 TBSP dried Basil
1 TBSP cumin
3 - 4 TBSP Chili Powder
1 tsp cayenne pepper
2 TBSP Almond Butter


The Directions:
Saute veggies in olive oil for about a minute and add meat and brown.  Season the meat mixture with all the spices.  Add the tomatoes and chicken broth and simmer for 35 minutes.  Taste and add more seasoning if desired.  


Let me tell you --- it was tough not having beans in my chili or topping my chili with sour cream. 

Peppermint Chocolate Almond Butter

A few weeks ago, I mentioned, I received a care package from the kind people at Artisana.


I love nut butters!!!


I have two favorites from Artisana. Coconut Butter and Cacao Bliss!!! I love them!

For a week, I have been playing with the idea of Peppermint and Cacao Bliss Almond Butter! Last week, I came up with Chocolate Maple Almond Butter. I could not wait to add Peppermint! I just knew the flavor and mixture would be AMAZING!!!! 

TODAY WAS THE DAY!!!!

3 cups of Almonds baked with Molasses and Peppermint Extract.

30 minutes later - mixed with a sweet potato, I enjoyed my creation! 

My 3 year old enjoyed this too! He asked if I had a banana he could mix in! :) 

The Ingredients:
3 cups Almonds
2 - 3 TBSP Molasses
1 tsp Peppermint Extract
2 - 4 tsp Cacao Bliss, broken up


The Directions:
Line a cookie sheet with parchment paper. Preheat oven to 350 degrees.


On the cookie sheet add Almond, Molasses and Peppermint Extract. Mix well and put into the oven.


Bake for 15 minutes. Take Almonds out and mix well. Add Cacao Bliss. Put Almonds back into oven for 15 more minutes.


Add directly into the food processor and mix for 30 minutes, mixing often. Mix until the powder turns into silky smooth Almond Butter.


ENJOY!!!!


Thank you Artisana for Cacao Bliss!!! It is one of my favorite products you make!!! :) Thank you!!!!


Part of Real Food Wednesday, Pennywise Platter

Chocolate Maple Almond Butter

Last Wednesday I made Vanilla Almond Butter... This week I am making Chocolate Maple Almond Butter!

What a delicious treat!!!

Yes, I know, chocolate is not Paleo... But I just had to try this!!!

Turned out wonderful!!! I wonder... I wonder if I should try a peppermint Almond Butter!!! :)

The Ingredients:
3 cups Almonds
1 - 2 Maple Syrup
1 tsp vanilla
2 tsp cocoa powder
2 tsp (maybe more) Coconut Oil


The Directions:
Preheat oven to 350 degrees.

On a cookie sheet add Almonds, Maple Syrup and Vanilla. Bake for 20 minutes.

Add baked Almonds to food processor with remainder of the ingredients. Blend/Process for 30 minutes or until creamy.

Next time I will add real chocolate chunks!

ENJOY!

Part of Pennywise Patter

Vanilla Almond Butter

I just had to post this today! Second batch I have made this week!!!! So good and super easy!

The Ingredients:

Raw Almonds, about 3 cups

1 tsp Coconut Oil

1 TBSP Vanilla

The Directions:

Bake Almonds at 350 degrees topped with Vanilla. Cook for 20 minutes or so. Dump the Almonds in the food processor, our's out in the garage, due to the LOUD noise! I added 1 tsp of Coconut Oil into the food processor. Process for roughly 30 minutes! Shake or scrap about 20 minutes in. Keep mixing... 

This is wonderful and delicious!!! Came out very creamy!

Part of Real Food Wednesday, Pennywise Platter, and Fight Back Friday.

Sweet and Spicy and Salty Almond Butter

Our week away was WONDERFUL! We enjoyed R&R with our boys and my family. 

 I feel like I spent 75% (if not more) of my time eating. We were up early every morning. We saw EVERY sun rise (5:30-6). Our days were spent the in the pool, laying around, or hanging out on the beach. 

We only had one clock in the house with the right time. We NEVER knew what time it was. I often found myself wondering around the kitchen looking for something to snack on. We had a large bag of Almonds. I snacked on them -- along with other not-so-healthy snacks. I craved Almond Butter the entire week. I was going to make some but I did not have a food processor and the blender was in use for other things. 

So -- Monday morning I made some delicious Almond Butter Cabo Style.

I roasted a batch of Almonds with Molasses at 375 degrees for 25 minutes. As I was mixing the Almonds in my processor (in the garage) I added about 1 tsp Mexican Vanilla and 1 - 2 tsp Chili Powder. After 15 minutes of blending --- I tasted!!!! I enjoyed! 


It was AWWWWESOME!  I only made a small batch of this mixture because I was afraid it would not turn out right and I would waste Almond Butter. I think a small batch was perfect. Just enough to enjoy but not too much I don't get through it all. 

I am back!

Hello Enjoying Healthy Food Readers.

We are HOME!!!! We had a wonderful vacation but are glad to be home.

Now for the hard part - getting back into our routine of everyday life! :)  I do have a large to-do list but that can wait!  We had a LONG day of traveling home yesterday so today is RELAX day! Maybe tomorrow I will tackle our suitcases.

We got to our house at 1 am (today) and I do not have a way to get to the store --- so dinner --- WILL be interesting!!! I know that my creative side is tired so I am not expecting big things!!!!

I do know that I will be making a batch of Almond Butter tomorrow. Maybe I will keep to the Cabo theme and make a spicy Almond Butter. Maybe Chili Almond Butter with a hint of... I do not know maybe vanilla. :)

I am glad to be back!

Pumpkin Spice Almond Butter

We do not use Peanut Butter in our house... That may be hard to believe since we have a 3 year old but peanuts are sprayed heavily with chemicals. 

Instead of Peanut Butter we use Almond Butter! I love Almond Butter!!!! I am sure you have noticed a few of my recipes have had it in it. It just has a great taste. 

But none compare to HOMEMADE Almond Butter! Yup, I made Almond Butter!!! Almond butter takes a little more lovin’ than the peanut butter.  However, it is 100% worth the effort. This nut butter is thick + creamy with a slight crunchy almond texture.  It’s very spreadable but not drippy like the peanut butter.  While there is no actual pumpkin in it, it definitely has that pumpkin spice flavor. It is delicious. It is creamy. This jar will not last long!

The Ingredients:

2 cups raw almonds

2 TBSP maple syrup

1 TBSP maple syrup

1.5 TBSP molasses

2 tsp cinnamon

1 tsp pumpkin spice

1/4 tsp ginger

1/8 tsp nutmeg

1/2 tsp salt

1 1/2 TBSP coconut oil (you may decide to add more)

The Directions:

Preheat your oven to 300 degrees. Spread the almonds on parchment, on a baking sheet. Pour on 2 TBSP maple syrup + 1 TBSP molasses.  Stir.

Roast for 30min, stirring once every 10 minutes.

Take out of the oven and let cool for about 30 minutes. Dump into your food processor and turn on.

Process + scrape down bowl as needed, until it butterizes. About 15 minutes.  [Past the stage where it has formed a large ball of dough]

Add in 1/2 TBSP molasses, 1 TBSP maple syrup, 1 1/2 TBSP coconut oil, all spices and salt. Process again until smooth consistency is met.  For another 5 - 8 minutes.  

Seriously ---  this is sooo good this jar will not last long. 

 I added my pumpkin cranberry bread right into the food processor! Couldn't waste even one drop!