Raw Chocolate Cashew Bars

Oh my goodness, these cashew bars are so delicious! They are no-bake, healthy and make a yummy chocolatey dessert.  My kids and I couldn't get enough of them.  Plus, they are raw, vegan (as long as you don't use honey) and gluten free.

I found the recipe on the blog Dishing Out Health. Here it is word for word:

Ingredients:

**Base**

• 1½ cups raw unsalted cashews
• 1 cup old fashioned oats
• ¼ cup coconut oil, melted
• ¼ cup + 2-3 tsp liquid sweetener (honey, brown rice syrup, maple syrup)
• Pinch of sea salt

**Chocolate Coconut Topping**

• ¼ cup liquid sweetener (honey, brown rice syrup, maple syrup)
• ¼ cup coconut oil, melted
• ½ cup unsweetened cocoa powder
• 2 tbsp unsweetened coconut flakes
• <2 tbsp hemp seeds, optional - this was my addition>
• A few pinches of sea salt

Instructions:

1. Add cashews to food processor and blend for 2-3 minutes, stopping to scrap down the sides every 30 seconds or so. You want to process the nuts until they start to form somewhat of a paste.
2. Add oats, coconut oil, liquid sweetener and sea salt and blend for another 2-3 minutes, scraping down the sides as needed, until ingredients form a dough (refer to picture).
3. Line a loaf pan or 8x8 inch baking pan with parchment paper and lightly coat with non-stick spray. Empty dough into pan and press down firmly, spreading evenly to all edges. It's helpful to use the bottom of a measuring cup to really compact dough.
4. Chocolate topping: In a large glass measuring cup or bowl, whisk together liquid sweetener, melted coconut oil and cocoa powder until smooth and well-combined. Pour over dough, spreading evenly with the back of a spoon. Sprinkle with coconut flakes and sea salt.
5. Freeze for 1 hour or refrigerate for 3 hours before slicing. Store covered in the refrigerator for up to 1 week.

Fajita Pasta with Verde Cream Sauce and Roasted Chickpeas

I saw a similar recipe to this on Pinterest and was inspired to give it a try with my own spin. I loved the idea of combining pasta with fajita veggies. And it worked! My husband, especially, loved it.  He added a ton of hot sauce to his bowl! My son did, too.

This dish would taste scrumptious with thinly sliced, marinated flank steak or marinated chicken. You can add this in addition to the roasted chickpeas or sub them out. Enjoy!

Pasta & Fajita Veggies:
8 oz of penne pasta AND
8 oz of spiral pasta (this mixing is just for fun! If you want to use only one type of pasta, that's fine, too. Use 16 oz of one type)

2 Tbl olive oil
1 onion, thinly sliced
1/2 to 1 whole large red bell pepper, thinly sliced
1/2 to 1 whole large green pepper, thinly sliced
4 garlic cloves, finely chopped
2 tsp dried oregano
Pinch of red pepper flakes, optional (use more if you like it spicy)

Parmesan, if you like

Simple Verde Sauce:
3/4 cup verde salsa (my favorite brand is Herdez)
1/2 cup sour cream

Roasted Chickpeas:
1 15 oz can of chickpeas
2 tsp olive oil
1/2 tsp salt
3/4 tsp cumin
1/2 tsp paprika

**If you would like to add protein to this meal, shredded chicken or flank steak would taste great!

Directions:
Preheat oven to 400F

Cook pasta according to directions. Drain and drizzle a bit of olive oil on top to prevent sticking - toss and set aside.

To roast chickpeas:
Rinse and drain canned chickpeas. Spread onto a foil or parchment lined baking sheet. Drizzle on olive oil and add salt and spices. Toss to coat. Smooth seasoned chickpeas into an even layer on the baking sheet. Bake on 400F for 20 minutes. Stir when you take them out of the oven. Set aside.

Simple Verde Sauce:
Add verde salsa and sour cream to a small saucepan. Heat over medium low until heated through. Set aside until ready.  If this doesn't seem like enough sauce to you, add more of each ingredient until you deem it enough. Can't go wrong......

To cook the veggies, put 2 Tbl of olive oil in a large pan. Saute onions for 5 minutes. Add bell peppers, garlic, oregano and red pepper flakes, if using, and saute for another 5-7 minutes until everything is cooked to your desired crispness.

Combine pasta and sauce, toss to coat.  Place saucy noodles in a bowl and top with pepper mix and roasted chickpeas (and meat, if using) and Parmesan, if you like. Enjoy!!

Cold Sesame Noodles with Veggies

These noodles are incredibly yummy, if I must say so myself!! My daughter says this is her most favorite meal that I make - she cannot get enough!  They are vegan (if you use maple syrup instead of honey), gluten free (if you use tamari, instead of soy sauce) and just plain delicious! I served them with marinated, baked tofu. You could also add chicken and throw all this vegan business right out the window.  Do what you like! Just make sure that you make enough because your family will be coming back for seconds.

This recipe made enough for two adults and three children as a main course. Enjoy!!

Ingredients:
16 oz pad thai rice noodles
1 red bell pepper, thinly sliced
1 or 2 medium carrots, shredded
4 green onions, chopped
1/2 cup shelled edamame

Dressing:
1/2 cup plus 1 Tbl olive oil
1/4 cup rice wine vinegar
3 Tbl sesame oil
3 to 4 Tbl maple syrup (for vegan) or honey
1/4 cup tamari (for gluten free) or soy sauce
1 tsp ginger
1 tsp garlic powder
1/2 tsp salt, plus more for tasting
1 Tbl black or white sesame seeds (I use black bc I like the contrast in color it gives the dish)
pinch of crushed chilies, optional

Protein (optional):
Marinated and baked tofu OR
Chopped cooked marinated chicken
**If you want to add protein to these noodles, make a little extra dressing and marinate the tofu or chicken in it.  Please do not worry about exact measurements - just splash more of this or extra of that in....you can't mess this dressing up - it's just good no matter what - trust me, this is how I cook all the time - these measurements you see, I do them for you, my dear reader, as a guide....when I make this myself I don't measure anything - I just eyeball and taste, eyeball and taste....it always turns out good!

Instructions:

Cook the pad thai noodles according to the directions on the box. Drain well; drizzle with a little bit of sesame oil to prevent them from sticking together, toss and then set aside.

Add all the dressing ingredients to a medium sized bowl and whisk together until completely blended. 

Place all the shredded, chopped and diced veggies on top of the cooked noodles. Pour the dressing on top. Use tongs to toss and coat.  Taste the noodles and add salt until it is just right. Chill in the fridge for at least an hour or overnight - they are great the next day!! Enjoy!!