Toasting nuts and seeds for sprinkling. They stay good all week in a Tupperware in the fridge and add healthy fats, nutrition and of course deliciousness to both sweet and savoury dishes. An important addition to a vegan or vegetarian diet and also a key part of a paleo or clean intake. Obviously no need to go overboard, but healthy fats are so important for the brain, hair and skin. As someone who used to have bad spots and blemishes even as an adult, I now have completely clear skin and that only happened when I cut out dairy and added a dose of nuts and seeds every day.

Expand

Ingredients

4 yellow squash (small to medium), sliced into 1/4-inch to 1/2-inch rounds 3 tablespoons olive oil salt and fresh ground pepper, to taste 1 cup panko crumbs 1 cup grated Parmesan cheese 1 teaspoon dried oregano 1 teaspoon garlic powder cooking spray (I use Organic Olive Oil by Pam) Serve with Non-Fat Plain Yogurt

Instructions

Preheat oven to 450. Line 3 baking sheets with parchment paper and set aside. In a large mixing bowl, combine squash, olive oil, salt and pepper; mix until well combined. In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder. Dip slices of squash in cheese mixture and coat on both sides, pressing on the coating to stick. Place the squash in a single layer on the previously prepared baking sheet. Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture. Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown. Remove from oven and serve with a dollop of Non-Fat Plain Yogurt.

Healthy 5-Ingredient Granola Bars

Healthy, no bake granola bars with just 5 ingredients and a sweet, crunchy texture. Peanut butter and honey complement each other perfectly in this ideal portable breakfast or snack.

Serves: 10 bars

Ingredients:

  • 1 cup packed dates, pitted (deglet nour or medjool)*
  • 1/4 cup honey (or sub maple syrup or agave for vegan option)
  • 1/4 cup creamy salted natural peanut butter or almond butter
  • 1 cup roasted unsalted almonds, loosely chopped
  • 1 1/2 cups rolled oats (gluten free for GF eaters)
  • optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.

Instructions:

  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball)
  2. Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - I just prefer the toasted flavor.
  3. Place oats, almonds and dates in a bowl - set aside.
  4. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
  6. Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
  7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.

*Notes:

  • If your dates don’t feel sticky and moist, soak them in water for 10 minutes then drain before processing. This will ultimately help hold the bars together better.

(Source: Minimalist Baker)