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Chewy Granola Bars (for lawyers)

18 Mar


After making these last Sunday, all week I basically handed these out at work like gold stars for everyone who was helping me on a deal I’ve been buried neck-deep in for the last few months. I’ve been spending an awful lot of time with a few lawyers, whom I really highly respect, and who have great humor about everything we put them through.


Attorneys deserve homemade granola bars!

This recipe was adapted from an Ina Garten recipe.


  • 2 c rolled oatmeal (not quick oats)
  • 1 c sliced almonds
  • 1 c coconut flake (I used sweetened)
  • 1/2 cup puffed rice (I used whole grain puffed rice cereal)
  • 3 tbsp butter
  • 1/3 c honey
  • 1/3 c corn syrup
  • 1/4 c brown sugar
  • 1 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1 1/2 cup chopped dried fruit (craisins, cherries, raisins, apricots)


  • Preheat to 350. Line a rimmed baking sheet with silpat or parchment. In a large bowl, toss together oats, almonds, and coconut. Layer evenly on baking sheet and bake for ~10 min, stirring often so nothing burns. You want the mixture slightly browned.
  • Transfer the mixture back to the large bowl. Add in the puffed rice. 
  • Reduce the oven temp to 300. Place the butter, honey, corn syrup, brown sugar, vanilla, and salt in a small saucepan and bring to a boil. Cook and stir for a minute, then pour over the toasted oat mixture. Add the dried fruit and stir together using a spatula.
  • Lay out parchment paper in a deep casserole pan. Pour the mixture into the pan. Wet your fingers and press the mixture evenly and firmly into the pan. Bake for 25 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Homemade Lara Bars (Coconut Cherry-Date)

27 Sep

I’ve been reading all over creation that you can make healthy bars at home. So after reading a bunch of recipes, I made up my own… These are SO tasty, and only contain dried fruits and nuts!


  • 3/4 c. almonds
  • 3/4 c. pecans
  • 1/4 tsp salt
  • 12 pitted dates
  • 1/2 c. dried cherries
  • 1/4 c. dried cranberries
  • 1/4 c. raisins
  • 2 tablespoon coconut oil
  • 1/2 cup finely shredded coconut flake


  • Process nuts and salt in a food processor, until it is coarse (not too ground, with a few nice chunks). Pour nuts into a large bowl.
  • Process dates, cherries, raisins, and coconut oil in a food processor until it makes a big ball.
  • Mix the date mixture into the nut mixture with your hands until thoroughly mixed. Add coconut flake and mix further.
  • Press the mixture into a ball. Using a silpat on a baking sheet, press and flatten ball into a rectangle on the silpat. Cut into the size you’d like– I made 10.

Chocolate Chip Paleo Cookies

24 Sep

This was my 3rd attempt at paleo cookies, and by far the best… These had enough crunch to be interesting, and great texture from the coconut and almond flour. Definitely will be making them again.

I brought 5 of them into work today and inadvertently ate 4 already. And it’s not even 2pm. Yikes. Must hide them.


  • 1 3/4 c almond flour
  • 1 tsp baking soda
  • 1/2 c unsweetened coconut flake
  • 1 egg
  • 1 tsp vanilla
  • 1/4 c honey
  • 1/2 c coconut oil
  • 1/3 c craisins
  • 1/3 c chocolate chips
  • 1/4 c chopped nuts (optional)


  • Mix all dry ingredients together. Add in wet (egg, vanilla, honey, and oil). Then fold in chips, craisins, and nuts.
  • Use ice cream scoop to scoop out batter. Lightly flatter down. Bake on silpat for ~15 min at 325.

Lemony Zucchini Orzo Feta Salad

30 Jul

Served with a lemon twist

Basically yesterday was a marathon of zucchini-related meals. First, zucchini morning glory muffins, then this pretty awesome orzo salad. We were so hungry, as we hadn’t eaten lunch yet and it was already 2:30pm. This meal got whipped together with what we had in the fridge in 15 min, and had us sated lickety-split.


  • one small box of orzo
  • 2-3 medium zucchinis, chopped into bite-size pieces
  • 1/2 c herbs– we used cilantro, but basil would be tasty too
  • 1/2 c grated parmesan
  • 3 tbsp crumbled fat-free feta
  • 2 tbsp pesto sauce
  • juice from one lemon
  • 1 tsp olive oil
  • Optional: pine nuts, halved cherry tomatoes


  • Cook orzo according to box directions. Drain.
  • Chop zucchini. With 2 zucchinis, our version was more orzo-heavy than I thought it would be. Next time, we will use 3!
  • Pam a non-stick fry pan and sautee zucchini in the pan until tender and cooked through. Should be slightly brown. I would recommend lightly salting the zucchini as they sautee.
  • Toss the orzo, zucchini, cilantro, cheese, pesto, olive oil, and lemon juice together in a large serving dish. Serve warm.

Lemon Zucchini Bread

28 Jun

What to do with all these summer zucchinis!?

Made bread, duh.

The amazing thing that happens when once-in-a-blue-moon, I leave work at 6pm, is that I get to actually make dinner, make dessert, and bake breakfast for the next day! Really love all the extra time in the evening!

This turned out sweet enough, but not over sweet, and not terribly overpoweringly zucchini-like.


  • 1 c reg flour
  • 1 c whole wheat flour
  • 2 tsp baking powder
  • pinch tsp salt
  • 2 eggs
  • 1/4 c canola oil
  • 1/2 c sugar
  • 1/3 c milk
  • 4 tbsp fat-free plain yogurt
  • Juice and zest from 1 lemon
  • 1 medium zucchini, grated (don’t peel it)


  • Preheat oven to 350
  • Whisk dry ingredients (flours, powder, salt) together in a large bowl.
  • Then whisk eggs lightly in a medium bowl. Add canola oil and sugar until smooth. Whisk in the lemon zest, then  milk and yogurt, then lemon juice. Finally stir in (don’t whisk) the grated zucchini.
  • Once wet ingredients are mixed well, pour all wet onto dry ingredients and stir until blended well.
  • Pour into a greased loaf pan and bake for ~45 min, or until a knife comes out smooth.

Cranberry Almond Biscotti

13 May

I don’t know how it happened, but I have become a coffee drinker. I think there is something about the ungodly hour I get into work these days, or the minimal amount of sleep I’m usually running on, that almost requires it. In any case, I thought it might be nice to make biscotti, a little treat to dunk into my coffee… And this worked out great! Hilariously, the last time I tried to make biscotti (pumpkin biscotti), I didn’t twice bake them, and they were way too soft. So this time, I went for crunchy-style by twice baking.


  • 1 3/4 c white flour
  • 1/2 c whole wheat flour
  • 3/4 c sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 2 egg whites
  • 1/2 tbsp almond extract
  • 1/2 tbsp vanilla
  • 1/2 c craisins
  • 2/3 c almond slivers


  • Preheat to 325. Whisk dry ingredients together in medium bowl. Whisk together eggs, egg whites, and extracts together in a separate mixing bowl. Add wet to dry ingredients, but not overmixing, using an electric mixer.
  • Stir in cranberries and almond slivers.
  • Flour a flat surface. Divide dough in half and form each half into a rectangular log a little more than an inch high and ~10 inches long. Place each on cookie sheet and bake for 30 min.
  • Reduce oven to 300. Cut biscotti into 1/2 inch slices and stand upright on cookie sheet and bake for another 20 min. Let cool, store, and try not to eat them all with your first pot of coffee.

Crispy Zucchini Fries

25 Mar


Sunday morning… Beautiful sunshine and hot yoga to start the day, then picked up some zucchinis to whip up some delicious zucchini fries… Heading out to the pool in 1 second!


  • 2 zucchinis
  • 1 egg
  • 1/2 c mix of corn meal and bread crumbs
  • dash of salt to taste


  • Preheat to 425. Spray a baking sheet with Pam.
  • Trim zucchini, and cut into halves, and then cut lengthwise into strips.
  • Whisk the egg in a bowl. Mix the corn meal, brad crumbs, and salt together in another bowl. Coat each zucchini strip in egg, then cover with crumbs and lay onto baking sheet.
  • Bake for ~12 minutes or until crispy and slightly golden brown. Rotate baking sheet about halfway through. Serve with ketchup or tomato sauce. Mmmmm.

Carrot Cake Cookies

16 Mar


Made these last Sunday to take to work as snacks all week long… This photo is from my mid-afternoon snack yesterday on the 41st floor. Tasty little morsels, I tell ya. While I really dislike raw carrots, there is something delicious and quite amazing about cooked/baked carrots. I adapted this from a good old Martha Stewart recipe— her’s called for a frosting filling, which I chose to do without. The little carrot cake cupcakes don’t need it!


  • 1 stick unsalted butter, melted in the microwave
  • 1/2 cup brown sugar
  • 3 tbsp splenda sugar blend (or 1/4 c regular sugar)
  • 1 egg
  • 1/2 c regular flour
  • 1/4 c whole wheat flour
  • 2 tsp powdered ginger
  • pinch of salt
  • 1 c old-fashioned oats (don’t use quick oats!)
  • 3/4 c. finely grated, peeled carrots (about 3 or 4)
  • 1/3 to 1/2 c raisins


  • Preheat at 350 degrees.
  • Whisk butter, sugars, and egg together (or use electric beater) in a large bowl.
  • In a separate bowl, whisk dry ingredients (flour, ginger, salt).
  • Add dry into wet ingredients until combined. Then mix in oats, carrot, and raisins.
  • Drop onto parchment or silpat sheets onto baking sheets. I like to make the cookies big (2 tbsp of dough each); you might want to make them smaller. Bake for ~15 min or until crisp.

Cinnamon Popcorn

18 Feb

20120218-071619.jpg Torrential rains outside last night! Yikes. Last night was a stay-at-home-and-rent-a-Redbox night if I ever knew one. Rafe wasn’t feeling so hot either–he’s developing an allergy to something, but I’ll be damned if we can’t figure out what it is. So we stayed at home, rented Planet of the Apes, and basically had popcorn for dinner. Both kinds– salty and sweet. Sweet was adapted from this.


  • 1/2 c popcorn kernels
  • 2 tbsp canola oil
  • 1/4 c unsalted butter
  • generous tsp cinnamon
  • 1 tbsp coconut milk (like SoDelicious)
  • 1/3 c powdered sugar


  • Melt the butter and mix cinnamon in a bowl.
  • Whisk together the coconut milk and powdered sugar until smooth.
  • Place canola and popcorn in a large-bottomed pot (try to make sure that most kernels get coated with canola). Put lid on tightly and turn pot on high heat. Shake pot from side to side while it is heated (don’t stop, or else kernels will burn). Once you heat the popcorn stop popping for ~20 sec or so, take off heat.
  • Shake popcorn out of pot and onto rimmed baking sheet. Pour the butter mixture on top, tossing to get even coating. Then pour the icing on top, tossing again.

Mmmm, movie night!

Protein-Packed Rice Krispie Treats

4 Dec

Mmmm, I really love rice krispie treats, and at my company’s cafeteria, they have these huge blocks of them at lunch. But I know how much butter goes into them. 😦 So instead, I revamped this with some healthier ingredients. Yay for a mid-afternoon snack with protein and not-too-much fatty stuff. Mmmm!


  • Rice krispies (~3 cups)
  • 3/4 c almond butter
  • ~10 marshmallows
  • 1/3 c honey
  • 1.5 scoops of protein powder (I used chocolate whey protein)
  • dash vanilla
  • dash cinnamon


  • Melt almond butter, marshmallows, honey, and vanilla on low heat in a med-sized pot
  • Add protein powder when melty and sticky
  • Finally, mix in rice krispies until thoroughly sticky and coated
  • Transfer to non-stick baking pan or parchment-covered pan, press down until flat and even. Once cool, cut into fun triangle shapes, and pack into your lunches as a special treat. Mmmm.