Tag: healthy

Week 41

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I took a stroll through my garden this morning to see how everything was doing, as we near fall and cooler temperatures approach. To my delightful surprise, I discovered quite a few strawberries in my little patch! I also found a lot of Cayenne peppers if anyone has some good ideas for those. My garden inspired this week’s healthy snack, Strawberry Oatmeal Bars. YUM!

For the Strawberry Bars:

  • 1 cup old-fashioned rolled oats
  • 3/4 cup whole wheat flour 
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 6 tablespoons unsalted butter or coconut oil – melted
  • 2 cups small-diced strawberries
  • 1 teaspoon cornstarch
  • 1 tablespoon  freshly squeezed lime juice
  • 1 tablespoon-ish of honey

For the Vanilla Glaze (optional, but huge yes)

  • 1/4 cup powdered sugar – sifted
  • 1/4 teaspoon pure vanilla extract
  • 1/2 tablespoon milk – any kind you like
  1. Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper.
  2. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted coconut oil and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lime juice and drizzle honey. Scatter on the remaining berries, then drizzle more honey. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  4. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  5. While the bars cool, prepare the glaze: In a small bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Lift the bars from the pan. Drizzle with glaze, slice, and serve.

Week 33

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Fruit Tarts

Every ingredient in this treasure is made possible by pollinators 🐝 thank you bees

These are delightful, it’s hard to stop at one!

Almond flour is high in protein, manganese, vitamin E and monounsaturated fats, low in Carbohydrates, and contains fiber. 

Greek yogurt is full of protein, probiotics, B12, potassium, a work out recovery food, iodine, and calcium.

Berries are loaded with antioxidants, help improve blood sugar levels and insulin response, help fight inflammation, and help lower cholesterol.

Recipe

Crust

  • 2.5 cups almond flour
  • 1/2 tsp. salt
  • 2 Tbsp. cold butter
  • 2 Tbsp. honey
  • 1 Tbsp. apple cider vinegar
  • 1 egg white

Filling

  • 8 oz. greek yogurt (vanilla or whatever you like)
  • 1 tsp. vanilla extract
  • 1 Tbsp. honey
  • 1/4 tsp. cardamom
  • 1 cup berries of choice

Stir together almond flour and salt. Use fork to cut butter into mixture until a rough sand texture forms. Add honey, apple cidee vinegar, and egg white and mix. Divide evenly between 12 greased muffin cups, then use your fingers to press into a tart shape. Bake at 350 for 10 to 12 minutes, until edges are golden.

Stir together yogurt, honey, cardamom, and vanilla. When tarts are completely cool, fill with yogurt mix, then top with berries and an extra drizzle of honey.

Enjoy!