3 Ingredient Homemade Chocolate Hazelnut Lara Bars
Finally tried these, love them.
Ingredients:
1 cup Dried Dates
1/4 cup Hazelnuts
2 tbsp Cocoa Powder
1/2 tsp Sea Salt (optional)
Blend all ingredients using a food processor
Shape and cut into bars
Refrigerate until firm
Easy Guacamole
Because I can no longer justify going to Chipotle and giving in to their outrageous $2 per scoop of guac policy.
Ingredients:
1. Cut avocado in half, discard pit.
2. Mash
3. Add 1/2 cup of salsa, squeeze of lemon/lime juice, salt & pepper to taste
4. Combine
5. Enjoy your release from Chipotle’s tyranny
Late lunch;
Sriracha Tofu, Hummus, Avocado & Red Peppers on Ezekiel Bread
Banana, Mango & Aloe Green Smoothie
Watermelon!
Lunch: Vegan “Tuna” Salad. Oddly good.
Lara Bars are one of my favorite snacks - they’re made of nothing but dried fruit and nuts, and are great for an energy boost. They sell for $1.50-$2.00 each, but by making your own, you save money and get to customize your bars however you’d like. Can’t wait to try these.
Veggie Sandwich @ Peace O’ Pie in Allston, MA
Vegan Raw “Pizza”
Heaven?
Oh, god, that looks fantastic.
Product Review Time: Pure Chocolate Brownie Bars
I’m obsessed. Most “health” bars out there are dry and artificial, but these Pure bars are organic, vegan and amazingly tasty for a wannabe-brownie. They’re very fudgy - you may not be a fan if you like cakey brownies - and packed with nuts. I have no idea how they managed to make such simple ingredients taste like a fudgy brownie but I’m not complaining.
So if you’re craving a brownie but don’t want to splurge on calories or fat, try one out!
Nutrition Info: 1 bar
Where to buy: Whole Foods, Trader Joe’s, Health Markets, Amazon
Toasted Almond, Red Onion and Balsamic Vinegar, Wild Rice Salad (serves 4)
- 1 1/3 cup red and wild rice mix
- 2/3 cup basmati rice
- 1 cup bulgar wheat
- handful of raw almonds
- a small red onion
- 1 tin chickpeas
- 1 avocado
- 2 tomatoes
- half a yellow bell pepper
- a splash of balsamic vinegar
- a glug of olive oil
- juice of half a lemon
- salt and pepper
Boil the rice on high heat, in plenty of water for 5 minutes, then add the bulgar, turn down to medium and continue to heat for 10 minutes, or until the rice is cooked but still firm. Add in the chickpeas and cook for another couple of minutes. Pour into a sieve and wash thoroughly under the cold water. Place the sieve over a pan/bowl and leave to one side to drain.
Cut the onion into half rings, and fry on low, in a little olive oil. When it begins to caramelise, add in the almonds, chopped up pepper, and a splash of balsamic vinegar. Toast and crisp up.
Chop the tomatoes and avocado and combine with the rice and onion mixtures. Season with more balsamic vinegar, the lemon juice, a little oil and salt and pepper. Garnish with flax seeds and serve cold on a bed of spinach if desired.
