1 (8 ounce) package cream cheese, softened
1/2 (8 ounce) package feta cheese, crumbled
1-1/2 cloves garlic, peeled and minced
1 tablespoon chopped fresh dill
Mix cream cheese and feta so that it is throroughly mixed w/o lumps. Add spinach or dill and garlic so it is consistently mixed all the way through. A mixer can be used. Add yogurt slowly to thin mixture.
3 cups Chickpeas cooked
1 cup Peanut butter (or other types of nut butter
¼ cup of ground flax seed
1/4 cup quiona
½ cup honey ( adjust if you like it sweeter)
1 cup mashed banana
2 teaspoon vanilla extract
½ teaspoon sea salt
4 cups of oats
½ cup chocolate chips
1 cup wheat flour ( you can substitute with whatever flour you like.)
½ cup diced apricots (use whatever dried fruits that you like)
½ cup cranberries
1/2 cup diced prunes
½ cup Chopped almonds
In a food processor, combine beans, banana, peanut butter, honey, vanilla extract, and salt until smooth. Pour this into the oats and dry base ingredients and mix just to combine. If the consistency seems spreadable, you’re good. If it’s too dry, add 1/4 cup of water; if it’s too runny, add an additional 1/4 cup of the dry base ingredient.
Grease (2) 13×9 pan with baking spray or rub with 1 tablespoon oil, then spread mixture into pan and press down until it us evenly distributed.
Bake at 350 degrees for 15-18 minutes.
Remove from the oven and with a large knife or bench scraper Divide it in half and keep dividing it into halves until you have cut into the desired lengths for your granola bars. (they are easier to cut when they first come out of the oven.)
If the bars are not crispy enough, return them into the oven at 250* for 15 minutes or until they are a little crispier.
When they have cooled, you can place them in a covered container or wrap them individually in plastic wrap.
VIA Anna Lee-Lendvay
3 tablespoons olive oil, more for drizzling
3/4 pounds asparagus, trimmed and cut into 1/2-inch pieces
2 scallions, white and light green parts, thinly sliced
8 large eggs
6 tablespoons roughly chopped soft herbs like basil, cilantro, chives or parsley (use at least 2)
1/3 cup heavy cream
2 tablespoons grated Parmesan
Salt and black pepper, to taste
Lemon wedges, for serving
Flaky sea salt for sprinkling.
1. Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
2. Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
3. Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
4. Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Great Airplane snack
Special equipment: 16 (4-inch) skewers or toothpicks
Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers.
In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.
Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side down, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.
*Cook’s Note: To toast chopped hazelnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 8 to 12 minutes until lightly golden. Cool completely before using
Tip: other suggestions for the skewer are tiny marshmallow, mango or strawberry.