Happy New Year!
Today I’m guest posting over at Better Homes and Gardens’ Dish Delish Blog. These granola bars were inspired by their recipe for Chocolate-Peanut Butter Granola Bars which reminded me of the ones my mom used to pack into my school lunch everyday. I might not have that Barbie and the Rockers lunchbox anymore, but I thought it would be fun to recreate this favorite afternoon treat in a healthier way.
My version is packed with goji berries, chia seeds, pistachios, pepitas, (and of course, chocolate)…
These are so quick & easy to make. Click over to the BHG Dish Delish Blog for the recipe details!
Happy almost new year! I hope you all have some really fun plans tonight. Jack and I are going to have a pretty quiet night at home (because, omg, it’s freezing out!), but the wine will be flowing, nonetheless. Here are some bottles we’ve been enjoying recently. All are under $16(!), and are available at wine-carrying Whole Foods Stores.
I got a twitter notification the other day that said “congratulations, exactly 3 years ago you started with Twitter.” I’m not really one for remembering anniversaries, much less blog-o-versaries, but holy crap, 3 years and around 300 recipes later, here we are. I just have two words at the moment: THANKS & cheers!
I’ve been narrowing down some new years eve cocktail ideas – here are a few that caught my eye, check out these and more on my holiday cocktail pinboard. And if you have any ideas, of course leave them below.
Edible Perspective / Wedding Chicks / Cookie and Kate
our apple spice cocktails / Design Love Fest / Saveur
Shannon Kirsten / Stir and Strain / Bakers Royale
Flourishing Foodie / Martha Stewart / Style Me Pretty
I’m calling this my “Merry Christmas Millet Salad”… because why wait until January to eat a little lighter and brighter? This salad is full of everything I love – pretty pomegranates, pistachios, fennel, & mint… and it’s tossed in a light but tangy tahini dressing that’s sweetened with big squeezes of orange.
If you don’t have millet, you could just as easily sub quinoa. I use the two pretty interchangeably (especially when I forget to label my bulk bin bags). What I love about millet is that it almost tastes like semolina couscous, but it’s entirely gluten free and a healthy whole grain. It works really well here with the sweet nutty flavors of the pistachio & tahini.
I hope you all have a merry Christmas and a happy, healthy holiday!
I had this buttercup squash (perhaps the funkiest looking squash of them all), sitting on my countertop for the longest time. It likely would have become soup had it not been for the name itself - “buttercup” which spoke to me and said: let’s make a crumbly & buttery dessert! I won’t go as far to say this is healthy, but hey, it’s the holidays and we’re making dessert so let’s live a little. These bars are made with good quality organic ingredients (and remember: squash).
This recipe is loosely based on my recipe for raspberry crumble bars. I switched out the jam filling for a wintery buttery squash puree using Organic Valley Butter, plus a good amount of chocolate chips and snowy shredded coconut.
If you can’t get your hands on a buttercup squash – not to worry – this recipe works just the same with butternut squash, pumpkin and even mashed sweet potato. (I’ve made this one a lot lately if you couldn’t tell).
These bars are made with a walnut crust. The squash is smoothly mashed with butter, maple syrup and pumpkin pie-like spices… They’re sweet but not too sweet and I find them to be quite filling – although after we snapped the photo I turned around and Jack had inhaled 5.
And wait, there’s more! Check out this awesome video of the recipe in motion:
video by: dschwen