No-Bake Fruit n' Nut Breakfast Bars

It's Wednesday.

You know what that means? We're half way to the weekend, so Happy hump day!

If you've ever made snack bars at home, you're aware that most of the store-bought one's don't have much in comparison. Larabar's and Vega are awesome though, and no I was not paid to say that.

You've also most likely noticed just how many additives and un-natural ingredients most have. Added preservatives, fillers, colourings, high-fructose corn syrup and other fake processed sugars like maltodextrin...these things are NOT clean. Anything with palm oil is also a no-no. It turns off our natural appetite suppressors grehmlin and leptin.

I usually vote for a sweet breakfast over a savory one. That's what make these the perfect eat clean grab-and-go meal on those days when there's no time to throw breakfast together. We all have those days now and then.

Of course they also double up nicely as a sweet ending to a meal.

These bars will serve you well on day hikes, long drives, and early mornings.

Using toasty nuts in this recipe really add to the flavour of these bars.

They are grain-free and gluten free, and perfectly chewy, with a bit of crunch from the toasted nuts. If you prefer to use all the same nut instead of a variety feel free.

Adapted from: Eat Clean Diet Cookbook.

No-Bake Fruit n' Nut Breakfast Bars  gluten-free, vegan option Yield: 9 bars

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Ingredients:

• 1/2 cup raw, unsalted slivered almonds
• 1/2 cup pecans
• 1/4 cup coconut butter
• 1/2 cup natural smooth almond butter
• 2 tbsp blackstrap molasses
• 1 tsp honey, or maple syrup
• pinch sea salt
  
• 1 tsp pure vanilla extract
• 1 1/2 tsp matcha green tea powder
• 1/4 cup sesame seeds
• 1/2 cup dried cranberries
• 1/2 cup chopped dried apple

Directions:

1. Toast the nuts: place almonds and pecans in a large frying pan, set on stove top at medium-high heat. Do not add any oil or cooking spray - the nuts have enough oils on their own to cook. Frequently stir or give them a shake until they turn a golden brown and become fragrant. Don't overcook. Remove from burner and let cool for several minutes.
2. Transfer nuts to a cutting board or food processor to give them a coarse chop. Set aside.
3. In a large mixing bowl, combine coconut butter, almond butter, molasses, honey and sea salt. Heat this mixture over a double broiler just enough to soften the ingredients. Mix well. Remove from heat.
4. Add vanilla, matcha green tea, chopped nuts and sesame seeds to butter mixture. Combine well.
5. Stir in dried cranberries and chopped dried apple.
6. Press into a 8"x4" baking pan.
7. Let the dough set in the refrigerator for half an hour.
8. Cut into bars. Store in an airtight container or place bars in individual zip-bags so they are ready to go when you are. Keep refrigerated.

Thai-Style Chicken Rice Bowl

Say hello to your not-so-stereotypical healthy Thursday night dinner.

I suppose it doesn't have to Thursday but seeing as it is...Here is something that's way more exciting than the same old chicken and rice with vegetables for dinner.

This is chicken dish that I would make any day of the week. It's full of flavour, healthy clean ingredients, and comes together in a flash. I would even serve this to company it's that tasty.

If you want to speed up the process even more you have the chicken marinating the night before. Then all you have to do when you get home is cook. Really, it's the marinade that takes this dish over the top for me. The lime juice, lemongrass and chili paste are the real stars. And while white wine vinegar may seem a bit unconventional for Thai cooking, the combination with the lime juice makes the chicken nice and tender.

Thai-Style Chicken Rice Bowl serves 3

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ingredients:

• 1 pound skinless, boneless chicken breast, cubed
• 1 red bell pepper, cut into large chunks
• 1 cup uncooked rice
• 6 large brussels sprouts, chopped
• 3/4 cup chopped leeks (white and light green parts only)
• pinch of salt and pepper
• 1/4 cup shelled pod peas
• 3 tbsp nuts (pistachios, cashews, or hazelnuts)

for the marinade:

• 1/4 cup white wine vinegar
• 2 tbsp honey
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1 tsp chili paste (such as sambal oelek)
• 1 tsp minced garlic
• 1/4 tsp dried lemongrass

directions:

1. Combine white wine vinegar, honey, lime juice, olive oil, chili paste, garlic, and lemongrass in a large bowl. Add chicken; cover with saran wrap and marinate in refrigerator for at least 30 minutes.
2. Toss together zucchini, sprouts, and leeks with a pinch of salt + pepper and drizzle with olive oil. Wrap in foil and place on top shelf of pre-heated barbecue for 8-10 minutes. Be careful not to burn the veggies.
3. Prepare rice according to directions.
4. Remove chicken from bowl. If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary. Alternate threading red pepper and chicken cubes onto each skewer until you reach the end. Brush well with marinade.
5. Grill chicken, turning often so each side browns and has light grill marks, until cooked through, about 10-15 minutes or until chicken juices run clear.
6. Mix cooked rice with grilled vegetables + peas.
7. Plate rice, sprinkle with nuts and top with chicken skewers.

Boring weeknight meal averted!