Cashew Cookie Dough Bars a.k.a Homemade Larabars

These are very, very...

Addictive.

Just like little neatly wrapped gifts. Bars of Gold!

If you love Larabars like I do, then you must give these a try. They are a replica of the cashew cookie larabar. Now if you're wondering why the heck you would want to make these at home if you can just go to the store and buy one, I'll let you in on a little secret. They taste SO much better than the packaged ones! Sorry Larabar, I will still buy you, but these really are worth the extra effort.

Plus these are such a simple snack and are a cinch to make using only 2 wholesome ingredients. All you need to make them are dates and nuts. If you happen to be allergic to nuts you can swap the nuts for sunflower seeds.

They are awesome for healthy on-the-go snacking and can provide you with enough energy to get you through your workout (one of the main reasons I created these). In fact, I had one of these just before hitting the gym yesterday for a killer leg and bicep workout with repetitions of 3x20. Ouch! It sure boosted my energy, but I'm really feeling it now.

These are also totally gluten free, vegan and raw. And that's not to mention kids will love them too.

Cashew Cookie Dough Bars {Vegan, Raw & Gluten Free}

Print, Email or Text This Recipe

Ingredients:

• 1 cup raw unsalted cashews
• 10 medjool dates, pitted (or 1 cup of regular dates)
• pinch of sea salt (optional)

Directions:

1. Pulse cashews in your food processor until finely chopped. Empty the nuts into a bowl.
2. Place the dates into the food processor and grind until roughly chopped into small pieces.
3. Now add the cashew nuts back to the food processor with the dates, add a pinch of sea salt if using, and pulse until well combined.
4. Form into bars.
5. Store in an air tight container or wrap individually in plastic wrap for convenience and refrigerate.

{Note}

*If you are using regular dates instead of medjool and the mix is not holding together, add 1-2 tablespoon of warm water.

*It is best to use medjool dates because they're much softer.

*If you are allergic to nuts, swap the cashews out for sunflower seeds.

Vegetable Chicken Soup with Orzo

Are you getting sick of pumpkin yet?

I've got a veggie soup that will fix that. Starring the lovely whole grain kamut in the form of orzo pasta.

Heads up! We're going savory today.

With the influx of fall and colder weather all I would like to do is hunker down and eat hot soup.

Like this one. 

It's seriously becoming one of my favourite soups. Whenever I make it I'm always sure to make enough for lunch leftovers the next day. I have never tried orzo before until I made this. It's shape is similar to rice but it's texture is very tender and soft.

The parmesan cheese may seem like a strange addition to vegetable soup, but believe me it's a match made in heaven. The older the parmesan cheese, the better. It will have less fat and even more flavour. It's also high in calcium. But whatever you do don't buy that pre-grated stuff. It's just not fresh.

I highly recommend you get a really nice rye or pumpernickel loaf of bread to go with this on the side. Perfect for swiping the bowl with!

Vegetable Chicken Soup with Orzo (serves 4-6) adapted from Chicken & Vegetable Soup

Print, Email, or Text This Recipe!

Ingredients:

• 1 Tbsp extra virgin olive oil
• 1 large onion, chopped
• 1/2 cup chopped carrot
• 1 cup brussels sprouts, cut into halves
• 1 Tbsp minced fresh garlic
• 1/2 tsp black pepper
• 1/4 tsp sea salt
• 1-2 whole sprigs of thyme
• 1 (14 oz) can no-salt added tomatoes
• 4 cups of no-salt added, fat-free chicken broth
• 1/2 cup dry (uncooked) kamut orzo
• 1 cup green beans, cut into 1 inch pieces
• 1 cup grilled chicken, shredded
• Grated Parmesan cheese for topping (about a tablespoon per bowl)

Directions:

1. In a large pot over medium-high heat heat the olive oil. Swirl to coat the pan.
2. Add onion, carrot, brussels sprouts, garlic, black pepper and sea salt. Saute for 5 minutes, stirring every so often until the onions are translucent. 
3. Add chicken broth and tomatoes. Bring to a low rolling boil. Then add the orzo and green beans; cook 3-5 minutes more. Stir in the shredded chicken.
4. Taste and add more salt/pepper if needed.
5. Serve hot and top with grated parmesan cheese.