APRICOT COCONUT ENERGY BARS:
Tangy, sweet, crunchy, chewy, delicious, healthy, raw, nutty, vegan, scrumptious, simple, homemade.
All you need is a few pantry items, a food processor and a bit of freezer time and you’ve got yourself a week’s worth of healthy snacks.
Who needs to buy expensive energy bars when you can make your own?
Sorry energy bar companies, I totally sold you out.
This is what this past week looked like:
Fresh off the airplane, I needed something healthy!
But wait! There’s more!
Fact or Fiction: I was on an episode of Sesame Street as a child. Find out the answer on this week’s Joy the Baker podcast!
Love a good makeover story? This week on High Straightenence, I organize my pantry. Brace yourself. Things get messy!
I’ve been reading my monthly horoscope for over a year now at Astrology Zone. Susan Miller is legit! Even though she keeps telling me I’m going to have a baby every month, she’s been pretty accurate with everything else. This month she says that us Leos will be getting into shape. I trust her; I’ve already done a juice cleanse this month!
If you listened to our first podcast in 2012, you might know that I want to treat my body right and be good to myself in 2012. I got a manicure last week and am hoping to get more massages in 2012. I also want to eat more whole grains, reduce my sugar intake and eat less processed foods. I think more juices like this one here would also pave the way to health in 2012. It’s a SUPER cold fighting juice. Just look at that color!
I make a lot of vegan recipes, yet I’m not vegan. Why? I think it’s because I liked to be surprised by food. I love when a few ingredients can come together and taste almost identical to what it’s like in its original form- kinda like this coleslaw that used cashews in place of mayo. It’s pretty cool when things taste like other things like this Sun Dried Tomato Pasta Salad that tasted like pizza! I also get pretty excited when I find a recipe that pleases the guys in my life like this Kale Coconut Salad with Sesame Oil. I’ve made that recipe at least 5 times since then.
What I hoped to get out of this recipe was a batch of healthier waffles using what I had in my pantry; I almost always jump at a recipe if I’ve got all the ingredients. What I didn’t realize is that I’d get a batch of waffles that tasted like banana bread. Being a lover of banana bread, I was thrilled.
While I could only eat one for breakfast, Cooper ate two. Future professional food eating champ? We’ll see…
Think of soup like your favorite old sweater. It’s warm & comforting and with different accessories and separates, you can create several different outfits out of your old standby. For the past two years I’ve been obsessed with white beans. I’ve made different variations of this soup with similar flavor profiles. There’s the Tuscan Ribollita that uses white beans, bread, kale & pancetta. There’s my favorite soup ever, Sausage White Bean Soup and most recently my mom’s Pasta Fagioli Soup that also uses sage, pancetta and white beans. Never have I made a soup that purees white beans so they make the base of a soup. This is also the first time I’ve baked prosciutto in the oven and created shards out of them! I liken these little adjustments to putting your sweater over a hot new dress and sealing the deal with a fabulously fancy red scarf.
When you puree white beans in soup, magic happens. It’s as if you added a cup of silky heavy cream…And those crispy Proscuitto shards? Scrumptious! I think most of them bypassed the soup and went directly into our mouths.
Hello White Bean Soup, you’re like an awesome new outfit in my repertoire.
