Chocolate Chunk Protein Bars

We love granola bars at our house and I'm finding myself buying box after box of them at the grocery store.  This is frustrating because, if you don't know already, {all natural} granola bars aren't easy on the good ole pocketbook.  Plus, they aren't loaded with protein and in my opinion, why bother!?

Making granola/protein bars at home has been on my to-do list for some time now.  I am happy to report it's finally checked off the list! YAY ME! These Chocolate Chunk Protein Bars are a great snack and have around 5-6 grams of protein in each bar. They are also a great source of Omega-3's. Read about the benefits here: Benefits of Omega-3's. I'm pretty confident in assuming that there isn't a person reading this that doesn't have some place in there health that needs improving.

 These are great to put in kids lunchboxes because of the protein they will stay fuller longer and reap the benefits of the Omega-3s as well. Plus, they have CHOCOLATE! Win-Win in my book! 

Chocolate Chunk Protein Bars

Ingredients:

• 2 cups rolled oats
• 1/2 cup almond flour 
• 1/4 cup flaxseed meal
• 1/3 cup {organic} cane sugar (I used super fine)
• 1/4 tsp salt
• 1/3 cup dark chocolate chunks (chopped)
• 1/2 cup honey
• 1/4 cup Barlean's Coconut Oil(slightly heated to liquid form)
• 1 tsp {all natural} vanilla extract
• Parchment paper

1) Preheat oven to 325 degrees.

2) Mix oats, flour, flaxseed, cane sugar, salt, and chocolate into a bowl.

3) In a separate bowl mix the honey, oil and vanilla extract together.

4) Add liquid mixture to dry and blend until fully incorporated. 

5) Line a small oven safe dish with parchment paper. I use a 8 inch square dish.

6) Add mixture to dish and push with spatula until it's evenly distributed. 

7) Bake for 30 minutes. 

8) Allow it to cool completely before cutting or place in refrigerator to speed the process. 

Makes 8 large bars

NOTE: I plan to try out many varieties of granola bars. You can add nuts, dried fruit, etc. I would make this recipe first and see what you think.  Then double it and make a larger batch. You can individually wrap these bars and store in the freezer. They go fast in my house so there is no need to freeze. 

KID APPROVED??? YES!!!

Peanut Butter {Chocolate} Balls

I am not obsessed with sweet treats but I do enjoy a good quality chocolate treat from time to time.  The combination of peanut butter and chocolate is pure genius and has been around for a long time. It's simply hard to resist!

These treats are the cleaner version of the Reese's Peanut Butter Cups. Are they one of your faves? If so, this recipe is for you! And, in my opinion, much better than the Reese's cups. Plus, you get to lick the spoon (are spoons in our case, since we all had to have one) in the process!

This recipe comes from the book Clean Start, by Terry Walters.  

Peanut Butter {Chocolate} Balls

1 cup {natural} peanut butter

1/2 cup maple syrup

1/2 cup rice cereal, plus more if needed

2 cups gluten and dairy free chocolate chips or 12 ounces dark chocolate

Place peanut butter and maple syrup in food processor and pulse to combine. Fold in crispy rice cereal. If your peanut butter is particularly runny, add more cereal until mixture holds together in balls. Form penny-size balls and place on parchment-lined cookie sheets.


Melt chocolate chips or chocolate in a double boiler or in small pot over very low heat. Drop 3-4 balls into the chocolate and roll them around until covered completely. With a teaspoon, scoop out each ball individually, holding it against the side of the bowl to allow excess chocolate to drip off. Place each chocolate-covered ball back on lined cookie sheet. Repeat until all balls are coated and refrigerate until firm (at least 1 hour). Serve cold or room temperature.


Makes: 30 balls

NOTE: I made mine a little larger than suggested because I used the small scoop from Pampered Chef. I think I came out to 24 of them. 


Also, please be careful when selecting your items for this recipe, one wrong move and you've went to the {dirty} side. For example, Kellogg's Rice Krispies Cereal has added chemical preservatives. I actually used Koala Crisp by EnviroKidz Organics which was already flavored chocolate so I probably went overboard on sugar on this one! I found it at my Kroger in the All Natural Foods Section.

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Mexican Lime {grilled} Chicken

This marinade is simple and packed with lots of flavor.  The chicken from this marinade would be great on tacos, nachos, quesadilla, etc.  I am pretty sure I could eat Mexican flavored foods every day of the week.  I know, for a fact, that if I were to be stranded on an island and given two things to bring with me they would be chips and salsa. An endless supply of course!

I am one of those people that grills year round, even on a cold snowy day. I just love the flavor it adds to a dish with very little effort.  I'm always looking for simple meals to create with items found in my everyday kitchen. Who wants to be always running to the grocery store, I sure don't!

 This recipe is just that, a creation of my love for Mexican food and items I had on hand.  I really think you can never go wrong when marrying cumin, chili powder, and lime. 

Mexican Lime {grilled} Chicken

Ingredients:

• 3 {all natural} chicken breasts
• 1/4 c extra virgin olive oil
• 1/3 c cider vinegar
• 1/3 c {fresh} lime juice
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 2 tsp cumin
• 2 tsp chili powder
• 3 garlic cloves (minced)

1)  Mix all ingredients (minus chicken) together in a bowl or large ziploc bag.

2)  Cut breasts in half, lengthwise and add to marinade. (this will help the flavors penetrate)

3)  Marinate in fridge for 2-3 hours.

4)  Grill chicken until no longer pink. Chop, shredded, or slice your chicken.

NOTE: This is a mild recipe. Feel free to add chipolte powder, cayenne or fresh jalapeno. 

KID APPROVED??? Yes.

{clean} Cheeseburger Pizza

I saw a Cheeseburger Pizza recipe in my Clean Eating Magazine a few weeks back and decided that was something I wanted to try for Pizza Friday. The recipe is the magazine wasn't quite what I was going for so I set out to create my own Cheeseburger Pizza recipe.  

This pizza is the best of both American classics, cheeseburgers and pizzas. I don't eat red meat very often but I decided to give a low fat, good quality beef a try.  I truly enjoyed sinking my teeth into this pizza. I hope you enjoy it as well.

{clean} Cheeseburger Pizza

Ingredients:

• Wheat Pizza Dough
• 1 can {organic} tomato paste
• 2 Tbps {all natural} ketchup
• 1 Tbps {all natural} yellow mustard
• 1 Tbps {all natural} worcestershire sauce
• 1 small sweet onion (chopped)
• 2 garlic cloves (minced)
• 1/2 tsp Italian seasoning
• 1 Tbps Extra Virgin Olive Oil
• Approx 1 lb. Grass-fed {extra lean} ground beef 
• Cheddar cheese (I use Trader Joe's Mild Cheddar, which is rBST free), shredded
• Fresh Mozzarella , shredded
• baby dill pickles, sliced
• fresh tomatoes, chopped
•  romaine lettuce, chopped

1)  To make the sauce combine paste, ketchup, mustard, and worchestershire sauce. Set aside.

2)  To make meat, saute garlic and onions until translucent (Remove from heat to a small bowl) then add beef to pan. Cook until no longer pink. Drain any grease and return to pan, adding in the onion/garlic mixture plus the Italian seasoning.

3)  To make pizza roll out dough and top with a thin layer of the sauce.  Add ground beef, tomatoes, pickles and cheeses. 

4)  Bake at 450 degrees 10-12 minutes on a preheated stone. Top with lettuce.


NOTE: A little amount of good quality cheese goes a long way, don't over do it! Also this would be great with any type of cheese that you like on your burgers!  I get my dill pickles at Trader Joe's. I can't seem to find them many places without added colors.  

Chocolate Banana "Pudding Pops"

Who remembers eating Jell-O pudding pops growing up?  I sure do!

Last night at dinner my husband was going on and on about how the homemade Popsicle he was eating reminded him of the {old school} ones when he was a kid! (and then they couldn't stop laughing from doing Bill Cosby impersonations together-and yes, you are correct in thinking...my daughter, age 6, doesn't have a clue who Bill Cosby is!) 

Chocolate Banana "Pudding Pops"

Ingredients:

• 1 c Silk Dark Chocolate Almond Milk 
• 1 Frozen or fresh banana

1) Blend the two together in a blend and pour into Popsicle molds. 

2) Freeze

NOTE: Feel free to add whey protein powder to this or add more bananas. I never measure when making these. Most of the time it's just leftover mix from smoothies I make. The Choco Loco recipe makes awesome Popsicle as well. We always have fresh homemade Popsicle on hand. 

These two give them a thumbs UP!

Check out this video from the 80s...Prepare to FLASHBACK:

And I'm here to say, YOU CAN BE A KID WITHOUT 'EM! :) Sorry Bill Cosby, I'll make my own without the chemicals, sugar, and artificial colorings!

Chicken Piccata with Israeli Couscous

I have fond memories of eating Chicken Piccata. It was one of the menu items served at my wedding rehearsal dinner over a decade ago. I just love the taste of capers and lemon together. 

I'm always up for tasting new and interesting things and last week was no different. I had the opportunity to taste a new(to me at least) type of couscous. Israeli Couscous. It was different from the type I have made in the past (Moroccan) because the grain was much larger (and I liked it better).  Israeli couscous are little balls of pasta that resemble the size of a peppercorn. I know it will be one of my new obsessions when it comes to pastas.

Chicken Piccata with Israeli Couscous

Ingredients:

• 3 Tbps {organic} no salt added butter (I use Horizon brand)
• 3 Tbps Olive Oil
• 2-3 Garlic Cloves (minced)
• 1/3 c fresh lemon juice
• 1/4 c capers (drained)
• 1 c {low sodium} chicken stock
• 1/2 lemon, thinly sliced
• white whole wheat unbleached flour
• Israeli Couscous (approx 2 cups or 11 oz)
• 3 {organic} chicken breasts, flattened with a meat mallet
• sea salt (to taste)
• pepper (to taste)

1) Heat butter and olive oil in large skillet over medium/high heat. (also, start a pot of water to boil for couscous)
2) Place flour in a shallow dish and dredge chicken breast in flour, evenly coating each breast.
3) After chicken is dredged in flour, add to hot skillet. Cook approximately 3 minutes each side or until browned.
4) Add couscous to boiling water (see package for details) and reduce to a simmer for 8-10 minutes. 
5) Remove chicken from pan and add garlic, lemon juice, chicken stock, capers, and sliced lemon to the pan. Stir and scrape bottom of skillet to loosen any brown bits. Cook for approx 2-3 minutes.
6)Add chicken back to pan, reduce heat and cover.
7) After couscous is completed cooking, add it all to the skillet and stir. Salt and Pepper to taste.
8) Serve.


NOTE: This recipe serves 2-3 people.  Next time I make this dish I WILL be doubling it. I loved it! It was great the next day as leftovers too. You can find Israeli Couscous at Kroger near the boxed rices.