Apple Almond Dressing

Apple Almond Dressing
apple cider vinegar
low-acid apple juice
almond milk
almond butter
Dijon mustard
balsamic vinegar
garlic powder
paprika
Italian seasoning
ground black pepper
Optional: salt and/or sweetener

Simply whisk all ingredients together until smooth. Amounts completely depend on your own individual tastes and how much dressing you need to make. It will keep for at least a week in the fridge. The apple cider vinegar or apple juice make up the majority of the dressing (depending on whether you would like it to be more sweet or more acidic). The seasonings are to taste. The almond milk adds a bit of creaminess and helps to cut some of the acidity. The almond butter adds some texture, flavor, and protein.

Blueberry Brown Sugar Bars

The bars are rich and sweet, soft and gooey, tasty and healthy. I am not sure if they are more of a 'cake' bar or a 'blondie' bar but they certainly are delicious. They retain their softness and moisture from containing no added fat, but using fruit purées instead. You get a hint of banana, but it is not a dominant flavor. Almond butter adds a nice taste and texture to these bars, and adds some nutrition. Use whole wheat flour and date sugar for a truly healthy bar that is also vegan!

Blueberry Brown Sugar Bars
1/2 cup smooth almond butter (no added ingredients, use a different nut if desired)
scant 1 cup unsweetened applesauce
2 medium bananas, well mashed
1 teaspoon vanilla extract
1 cup brown sugar
3/4 cup all-purpose (plain) flour, or use whole wheat, oat, or even almond
1 1/2 cups frozen blueberries (fresh would probably work as well, or substitute raisins, nuts, or chocolate chips)
1 Tablespoon baking soda
1/2 teaspoon salt

Preheat oven to 350◦F. Line a 9x13 inch rectangular baking pan with parchment paper.
In a large bowl, mix together the almond butter, applesauce, banana, and vanilla well until very smooth. Mix in the sugar. Toss the blueberries in the flour and add along with the baking soda and salt. Spread batter in prepared pan. Bake for 20-25 minutes until set and a toothpick inserted in the center comes out mostly clean, though may still have a few crumbs attached. Bars will be soft. 

It is imperative to allow them to cool, then refrigerate them to cool completely before cutting (unless you just want to dive into an ooey gooey, but equally delicious, mess with a spoon, as I TOTALLY would - but I like ooey gooey textures like that). I even recommend popping them in the freezer just for an hour or so before trying to cut them to help set the crumb.

Peanut Butter Energy Bars

This is another energy bar recipe I developed, which is high in protein and full of flavor and texture. The dominant flavor here is definitely peanut butter, but a different type of nut butter could be used if preferred. Likewise, ingredient substitutions could be made - such as chocolate chips for the raisins and chopped nuts for the sunflower seeds. 

Peanut Butter Energy Bars
2 cups granola or multigrain cereal mix
2 cups old-fashioned oats
2/3 cup ground flaxseed
1 cup raisins
1 cup sunflower seeds
1/2 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 cup pitted dates
water, to cover
1 1/3 cups smooth natural peanut butter
1/3 cup smooth almond butter
2/3 cup honey

Place the granola, oats, flax, raisins, seeds, and spices in a large bowl and mix well.
In a large saucepan, bring the dates with just enough water to cover them to a boil. Boil for a few minutes until dates soften, then reduce to a simmer. Stir in the peanut butter, almond butter, and honey and heat until melted and smooth.
Pour this mixture over the dry mixture in the bowl and stir to coat. Press this mixture into a parchment-lined 9x13-inch rectangular pan. I find it easier to use your hands to mix and press this mixture. Refrigerate for several hours until firm, then cut into bars. 

Double Blueberry Breakfast Parfait

This is a breakfast parfait I made for myself the other day. Although these types of parfaits are popular as breakfasts and snacks, I don't tend to make them very often. They can be quite nutritious when made with wholesome ingredients, and are a good way to layer all four food groups into one convenient cup for something quick or something to eat on the go. They are also incredibly versatile and can be tailored to any tastes. The main components are: a grain (cereal, granola, flaxseed), fresh fruit, yogurt, and sometimes nuts or seeds for some crunch. All of this is layered in a dish as desired, and it is ready to eat!

I call this version a double blueberry parfait. It used oatmeal as the base instead of granola, so I cooked some up for a smoother parfait with less crunch. It also makes the parfait a little warm, and a delicious pairing with cool and creamy yogurt, but a cold cereal may be substituted to avoid clashing with temperatures. I also chose to cook the blueberries with my oatmeal since they were frozen, but you can layer in fresh fruit if you prefer. 

In a microwaveable bowl, mix together: 1/3 cup old-fashioned oats, 1/3 cup frozen blueberries, 1 teaspoon ground cinnamon, and 2/3 cup water. Cook on medium (50%) power for 4 minutes, stirring halfway through. Let stand for one minute.

In a tall glass or parfait dish layer as follows:
one spoonful blueberry yogurt
1/3 of the oatmeal
1 teaspoon almond butter
and repeat layers twice more

Enjoy!

Cherry Burst Smoothie

Cherry Burst Smoothie
frozen cherries
wheat germ
strawberry banana blend juice
almond milk
almond butter

Purée all until smooth, judging amounts as you like to make a thick or thin smoothie with as much fruit flavor as you like. I find a hand immersion blender works best for this - put the ingredients in a bowl to do it then transfer to a glass. I also find it works better if the almond butter is added at the end, after the other ingredients are puréed together so it doesn't stick. 

This is another smoothie recipe that is helping me survive. Smoothies can be made the night before, put in a water bottle, and transported for a quick lunch. Be sure to keep them cold!