I forgot how much I love a NO BAKE recipe! No heating up the kitchen and practically instant gratification! The only problem with these chocolate-peanut butter-oat bars is that they are so tasty and satisfying, I kind of can’t resist them. So after I made this batch, I gave them all to my sister-in-law and she and her family flipped for them!!Continue reading
I am a nut butter addict. I would be so skinny if nut butter didn’t exist! I love them all — almond, cashew, hazelnut, pecan, mixed nuts and my childhood favorite, peanut. Yes, yes, yes, I know peanuts are not actually nuts, but legumes. And I know peanuts are less healthy than other nuts and that you must buy organic because they are heavily sprayed. But I love the roasted nutty flavor of peanut butter and a little goes a long way. I actually eat peanut butter pretty sparingly, but when I do, I convince myself that it has a lot of protein (which it does) and I try to eat it with other things, rather than off the spoon as I was apt to do in college and during my three pregnancies.
I also love my homemade granola recipe. Granola + yogurt + fresh fruit is my go-to breakfast when I’m running late, or haven’t prepared anything else in advance. I actually never get tired of it. If I don’t post my breakfast on Instagram on a particular day (like Monday,) it’s because I’m probably having a granola-yogurt parfait.
Last spring I decided I needed to spice up my life a little, so I went out on a limb and decided to make my granola recipe with peanut butter. Oh yeah, I am a risk-taker if you don’t know that by now! Well, let’s just say I became super obsessed with this peanut butter version and my kids went crazy for it, too. Truth be told, I think they were starting to get bored with my standard granola which I have been making the same way for at least 15 years. I need everyone in this house to be into granola — with yogurt or almond milk, it’s the easiest, balanced, instant breakfast I’ve got up my sleeve. So this new version was just the thing to get everyone interested again.
The recipe is actually not much different from my original granola. All I did was replace the coconut oil with peanut butter and swap peanuts for almonds and pecans. So it’s still vegan and gluten-free (if you use GF oats, if that’s important to you.) I’ve done lots of different dried fruits with this granola, depending on what I have on hand, but diced dates are my favorite. I still keep this barely sweet so we don’t get any blood sugar spikes first thing in the morning. You’ll test it out and see for yourself if it’s the sweetness that you like. If not, the next go round you’ll add some more syrup.
We eat granola in the obvious parfait, but we also dip bananas in nut butter and sprinkle them with granola, use it to top oatmeal, I have even started making yogurt popsicles with layers of granola inside. I also eat it out of hand when I need a little pick me up in the afternoon the car waiting for Mr. Picky to get off the bus. Zzzzzzzz.
Mother’s Day is on Sunday! Buy those cards and flowers! Make a homemade gift! Bring her breakfast in bed, like peanut butter granola with strawberries and a side of almond milk! Above all, if you are a kid, no bickering with your siblings on Mother’s Day and do something that will pleasantly surprise your mama, like clean your room or the whole house, do the dishes or eat a green vegetable. Happy Mother’s Day to everyone!
After I posted these chocolate peanut butter bars on instagram a few months ago, I was harassed, yes harassed! into teaching them in my classes pronto. Of course they look delicious and beautiful and there’s no added sugar, so I can see why there would be interest. But, no one could focus in my cooking classes after that. “The soup looks great, Pamela. But when are you teaching “the bars?”
So I pushed this recipe up on the schedule from February to December and I am even doing something very uncharacteristic — I am posting the recipe before I have finished teaching it. It is the season of giving and I love you all, so here it is.
Are these chocolate peanut butter bars all that? Well, if I do say so myself, they really are. They are incredibly simple to put together and taste like a Reeses peanut butter cup collided with a larabar. But, they’re not terrible for you. You don’t need an oven, but you do need to make them ahead. They’re hard to beat, if you ask me.
The base is a combo of dates and roasted, salted peanuts — chewy with a little texture. The chocolate layer is melted chocolate and peanut butter plus an extra drizzle of peanut butter which gets swirled around into a pretty design like you’re all of a sudden a pastry chef. And did I mention easy to do?
Since there are very few ingredients here, you know what that means. The better the ingredients with which you start, the better the final product. Poor quality peanut butter will give you bars that are not as good as these you see here. I think you’ve seen in one of my Friday Favorites posts that I am very loyal to Santa Cruz Organic peanut butter. It is quite honestly the only one I buy because it is the only one that meets my standards for peanut butter which are these:
I love Santa Cruz Organic because they have been in the organic business before organic became a buzz word and a trendy marketing strategy. Their products are also non-GMO and the company supports sustainable resources. They are the real deal and have been since day 1. After they saw my post a few months ago, they reached out and offered to provide me product for my next recipe that involved peanut butter. So sweet! So even though I am always reluctant to do a sponsored post, I accepted this one with a full heart since you know I have been a fan of Santa Cruz both on the blog, in my cooking classes and in my personal kitchen for many years. You can find Santa Cruz products, including the peanut butter, at most Whole Foods store and other natural foods stores. I have been purchasing Santa Cruz peanut butter from thrivemarket.com, which has the best prices. There are four options: Light-Creamy, Light-Crunchy, Dark-Creamy and Dark-Crunchy. For this recipe I prefer the creamy, either light or dark.
The key with achieving perfect swirls here is to make sure the peanut butter is a loose, drizzly consistency, like when you first stir the jar. If it is too thick, it won’t swirl well. Read the recipe for what to do if your peanut butter is too firm. I am going to pan a few pans of these for cookie exchanges and for potlucks this season!
I don’t know if you cooked a little or a lot for Thanksgiving (or maybe not at all), but were you like me wishing even a little that everyone would eat a bit more slowly? I mean, that’s a lot of cooking just to be inhaled in less than 30 minutes. I whispered to my husband during dinner, “please slow down the pace a little.” And it’s not just Thanksgiving day that I wish wouldn’t fly by. I would have loved to relax and enjoy the weekend a little more. But the holiday energy can be kind of overwhelming. Regardless, I had a really nice few days with my family, including my daughter who was home from college. She actually was my assistant for the KTLA segment on Friday morning. So sweet.
I almost posted these delicious sweet potato muffins last week, but I just couldn’t swing it. Even though I have been making them for years during every season, I just realized that they would be a good vehicle for leftover sweet potato casserole. They would also be delicious for a brunch, breakfast or after school snack. My kids all love them, as does my husband who is not much of a sweet potato guy, but doesn’t seem to notice here. I am a big sweet potato pusher with the family since they are incredibly nutritious. They are so so rich in antioxidants, and so versatile. If you follow me on Instagram, you’ve probably noticed I even eat sweet potatoes for breakfast with a drizzle of almond butter and whatever fruit is in season. Of course, they make great baked fries, are terrific in stews, stir-fried and roasted. I love them.
When I taught these in my breakfast class a few years ago, I made lots of improvisations. The most popular was adding chopped, cooked turkey bacon to the mix! I’m not big on bacon, but it was the most popular variation that month. Smoky, salty bacon is pretty perfect with the sweetness of sweet potatoes and the dried fruit. As you know I am a huge fan of dates, but sometimes I’ll use dried cherries, cranberries (so fall!), raisins, currants, or diced prunes (so underrated!) Once I added the zest of an orange which was a nice change. Otherwise, these are a lightly sweetened, almost dense muffin with fragrant spices and little nuggets of dried fruit and ginger. Heaven.
I think most muffins are best the day they are made, these included. But they also freeze well, individually wrapped in plastic wrap and stored in a container or a resealable bag. One variation I haven’t tried yet is to make this into a loaf or in a cake pan and cut into squares. I’ll try that next. But not too soon since apparently I’m already behind on my holiday shopping. Jeez.
Healthy, grain-free, and dairy-free Banana Carrot Muffins are made with wholesome ingredients like almond flour, honey, bananas, carrots, dates, and nuts. This muffin recipe freezes beautifully and makes a perfect on-the-go breakfast or midday snack.
A few years ago I posted a recipe for some delicious almond flour muffins with banana, chocolate, and chia seeds. I will for sure make a batch or two of those next week, but I will also be making these amazing banana-carrot-coconut muffins. I found these Carrot Banana Muffins in Andrew Weil’s True Food cookbook and made a few adjustments to make them even more healthful.
These healthy muffins are a great cross between carrot cake and banana bread and have a subtle, natural sweetness and a delicious banana flavor. I actually make one batch as a 2-layer cake for my Passover seders and spread my vegan frosting in between. I’ll make another batch and freeze them for breakfasts and school lunches since I think these are the perfect size and can serve as a meal-in-a-muffin.
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners or silicone muffin liners.
In a large mixing bowl, mix together the dry ingredients: almond flour, baking soda, salt, cinnamon, and coconut. In a separate bowl, whisk the eggs, mashed banana, melted coconut oil, honey, vanilla, and vinegar together, making sure that the oil is well incorporated into the other ingredients.
Stir the wet ingredients into the dry ones. Fold in the dates, carrots, and walnuts. Divide the muffin batter among the muffin cups. You will fill the cups to the top since these muffins don’t rise very much.
Bake for 40 minutes, until golden brown or a toothpick/skewer inserted into the center of a muffin comes out clean. (Since there is no actual flour, the muffins will not rise significantly.)
Cool in the pan or on a wire rack for 5 minutes, then turn out the muffins onto the rack and let cool to warm or room temperature.
To store muffins, let them cool completely after baking. Place them in an airtight container with a paper towel on the bottom and top to absorb moisture, and keep them at room temperature for up to 2 days.
For longer storage, refrigerate the leftover muffins in an airtight container for up to 5 days. To freeze them, wrap each muffin in plastic wrap or aluminum foil, place them in a resealable freezer bag or airtight container, and freeze for up to 3 months. Thaw frozen muffins in the refrigerator overnight or at room temperature for a few hours.
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Larabars were one of the first snack bars that I remember buying. There are no scary ingredients, no added sugars or colors, just dates and nuts. I liked having them for the kids in my diaper bag, as a snack for the plane when we traveled, and more recently for all-day soccer tournaments in the middle of Taco Bell-land. I don’t know why it never occurred to me that I could actually make them in my own kitchen. Without a special Larabar machine! And when I finally realized how disappointingly easy these are to make, I really wanted to hit myself over the head. And I could have been making them organic to boot!
I had so much fun teaching these bars in my classes last month. Once I revealed the secret ratio of dates to nuts (1:1 !), we came up with lots of interesting combinations of ingredients and shapes. The most important ingredient is something sticky to hold it all together. Usually Larabars contain dried dates, which you might remember are one of my obsessions! But I had success making bars out of raisins and dried cherries, too. Are we having fun yet?! Then take your pick of a nut or seed — I use either almonds, cashews, pecans or sunflower seeds. You can make a Larabar with just dates and nuts if you want. Or you can add some yummy things like chocolate, cacao powder, cinnamon, candied ginger, coconut, peppermint extract, instant coffee powder and so on and so forth. Are your wheels spinning?
These are very yummy, but let’s keep it under control and limit ourselves to one for a snack and not the whole delicious batch. After all, you wouldn’t sit down and eat 14 dates just because. I also wouldn’t use these as a meal replacement because they generally have under 200 calories which ain’t enough for anyone. Larabars get bonus points with me because you can make them in approximately 5 minutes and they last for a heck of a long time in the refrigerator or freezer.
I thought it would be great to post this “recipe” now because Easter and Passover are coming up. Larabars are a great Passover snack because there’s nothing not kosher for Passover in them, unless you use peanuts. I think making them in the shape of a traditional Larabar is great, but you can also make little mini squares, or shape them into small, flat discs like a cookie, or a little round ball like a truffle. And then I went to Michael’s and bought lollipop sticks and made…Laralollipops!! How cute would these be for Easter? Dip them in chocolate if you have to! I’ve given three different combinations here, but you can really make up your own according to what you like. Or go over to the official Larabar site and copy some of their flavors. Just don’t tell them I sent you!
You all know I live in Southern California and perhaps you know we are having a very mild, but super dry winter. We actually have a serious drought happening here. And you might also know that 99% of my entire family lives in the New York/New Jersey area. And they’re having a veerrryy different kind of winter.
So most of our phone calls the last few weeks have been kind of like this:
Me: “Hi! It’s me. What’s new?”
Sister/Mother/Father: “It’s snowing. AGAIN. The kids are off from school. AGAIN. It’s absolutely freezing out there. Seriously, this is the worst winter EVER!”
Me: “Bummer. But I asked, ‘what’s neeeewwww?'”
Same old, same old. I miss the talks we used to have about currents events, movies, what we’re making for dinner, what we ate for lunch. Interesting, riveting stuff. Instead, it’s all blizzard all the time! Thankfully, winter doesn’t last forever and they’ll all be able to get back to business before we know it. Easy for me to say, I’m sure.
But if I were in the middle of a polar vortex, I would quickly buy a one-way ticket to L.A. I would make super-warming foods for breakfast, lunch and dinner. We may not be able to control the weather, but we can control the thermal nature of what we eat. And I say, heat me up! High on my list would be this Moroccan chicken with dates which I taught in my classes last February. I know it seems like there are a lot of ingredients in this recipe, but half of them are spices, all of which are warming to the body, and anti-inflammatory, too. These spices, including ginger, cinnamon, turmeric, cumin and a pinch of cayenne are also quite flavorful and make this otherwise simple chicken dish, something very special. There’s also a little bit of sweetness from the cinnamon and from halved dates which rank as one of my favorite foods on the planet. A little earthy, a little sweet, a touch spicy and a little tart — it’s one of my favorite chicken recipes!
In these images, and for dinner last night, I served this with an apricot couscous (I’ll post the recipe next week.) This will have a very tasty, but brothy sauce which just begs for something to sop it up. Couscous, which is pretty dry, is the perfect side dish. But you don’t need to make it with any seasonings or herbs. Even plain would be just the right side for this dish. Otherwise, if you’re gluten-free, steamed rice, quinoa or millet would be amazing here. I also served it for dinner with simply sautéed Swiss chard, but check out this recipe for raw grated carrot and beet salad. That would be fabulous, too.
I have made this recipe in the slow cooker, as well. Please read the directions for how to adjust this recipe for the slow cooker. Both versions are amazing and will help warm up your core. At least until the next snowfall or tomorrow, or both, as the case might be!
Have you ever noticed that the best food images are usually of desserts? Every time I go on Tastespotting, it seems like half the photos are sweets. The irony is that I think desserts are the easiest things to make look and taste good. Throw together some sugar, butter and chocolate and it’s probably going to be delicious. Ok fine, I’m simplifying a bit, but I think I’ve tried more new dessert recipes with success than savory. Anything with the word “crisp,” “cobbler,” “crumble,” or “buckle” is going to be great. But chicken recipes don’t always provide the same guarantees, don’t you agree?
I also feel that way about dessert recipes using unrefined ingredients, especially in the sweetener department. Show me a chocolate cake using maple syrup and whole grain flour and you have my attention! It’s not so easy.
I recently made Ina Garten’s Outrageous Brownies for a large group meeting because they are perfect and it’s what everyone expects out of a brownie — that fudgy flavor and the flaky, crackly top. (Although how in the world she only gets 20 brownies out of a 12 x 18 pan is a mystery. I think I got close to 50.) Unfortunately, I can’t duplicate that texture with honey, coconut sugar or stevia. I am really committed to using ingredients that are less inflammatory and lower on the glycemic index than white flour and white sugar. Of course, like I ALWAYS say in my classes, that doesn’t mean higher quality sweeteners are “good” for you or even health supportive. Your body is just less offended by them. You should still consume desserts in moderation whether they are made with honey or with sugar.
My kids and my husband are always the best judges of my cooking because they are brutally honest and they still have a taste for junk. (People who eat health food 24/7 are much easier to please!) But what I’ve learned to do is just call it like it is — no sneaky business, no tricky semantics. These brownies aren’t like Ina’s, but you know what? They would satisfy any chocoholic’s craving any day. They’re super moist and fudgy with a rich chocolate flavor. But they’re sweetened with my two favorite sweeteners, dates and coconut sugar. I am very sensitive to refined sugars and these brownies don’t affect me at all! Plus, they’re made with gluten-free oat flour. Double awesome. But if you like cake-y brownies, sorry. This recipe is not what you’ve been waiting for.
I ate one of these brownies warm right out of the pan with some sliced strawberries to cut the sweetness a bit and thought it was fabulous. Although I wouldn’t argue with you if you wanted to top one with some ice cream. After a day or two, I pop any extras into the fridge and they are absolutely divine cold. I taught these brownies in a class last year and I remember making sure I gave all of them away before every class ended because I didn’t want to be left alone with them! But what you all want to know is — does Mr. Picky like these? TOTALLY! In fact, I told him these were gluten-free brownies with dates and he said, “I don’t even care!”
I think these are best cut into small bites. And if you have a mini-muffin pan, that would be a great way to go, too. With Valentine’s Day coming up, these fudgy brownies are perfect for all of your sweethearts!
