Browned Butter Pear and Dark Chocolate Baked Oatmeal

Browned Butter Pear and Dark Chocolate Baked Oatmeal

My favorite cake was the inspiration behind this recipe for browned butter pear and dark chocolate baked oatmeal. My banana and berry baked oatmeal is a regular in our house, so I decided to switch it up with this more fall-appropriate version. I love to make this dish to use up pears that are a little past their prime. Perfect for a make ahead breakfast!

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Spaghetti with Greens and Gorgonzola

Spaghetti with Greens and Gorgonzola

Spaghetti with greens and gorgonzola is the easiest vegetarian pasta dish! Just saute your favorite green leafy vegetables with garlic and red pepper flakes, toss with whole grain spaghetti and serve with gorgonzola and toasted hazelnuts! It's budget friendly and easy to swap whatever greens look good at the market. 

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Chocolate Hazelnut Chia Bars

These vegan, gluten free and naturally sweetened chocolate-hazelnut chia bars with sea salt are perfect for fueling a workout, or to enjoy as a sweet treat! 

Do me a favor. Next time you're at the grocery store, check out the ingredients list on your favorite energy bar. Soy protein isolate...sucralose...inulin (aka fart fuel)...is that really how you want to fuel your workout?

Although I do love a good Lara bar, for years, I've been making my own. Cheap, easy, and a whole lot tastier than anything you can find at the store! With this chocolate-hazelnut version, I think I outdid myself. Besides the whole nutella thing, these bars are packed with foods to make the most of your workout.

First, there's chocolate, which improves blood flow to muscles, which boosts endurance. Then there's omega 3 rich chia seeds, which may improve post-workout recovery with their anti-inflammatory effects. The sea salt helps replace minerals lost in sweat. And to round it all out, it's naturally sweetened with dates, one of my favorite ways to fuel a workout as it's a concentrated source of natural sugars.

Chocolate Hazelnut Chia Bars

Makes 12 bars

Ingredients

  • 1 cup packed, pitted dates

  • 1.5 cups toasted hazelnuts

  • 1/4 cup chia seeds

  • 6 Tablespoons cocoa powder

  • 1 Tablespoon water, optional (if needed to help it stick)

  • pinch of flaky or crunchy sea salt

Directions

  1. Place dates, hazelnuts, chia and cocoa in the food processor and blend until chopped finely and well combined.

  2. Add a tablespoon water if needed to help it blend.

  3. Scoop mixture into an oiled rectangle baking dish. Using a spatula, flatten the top and press down. It should be about 1/2-inch thick.

  4. Sprinkle sea salt lightly over the top and press down so it sticks.

  5. Cut into 12 bars and carefully remove with a spatula.

  6. Store in the refrigerator in a covered container where iit should be fine for a few weeks (as if they'll last that long!).  


Fig and Hazelnut Yogurt Cup

Fruit on the bottom yogurt is packed with a shocking amount of sugar. This homemade yogurt cup is made with a quick fig jam, topped with creamy vanilla scented yogurt and crunchy hazelnuts. Sweetened only with fruit and no added sugar! 

For those of you who want to enjoy a cup of flavored yogurt without tons of added sugar, you'll love this simple trick. Cooking fruit to concentrate it's sugars forms a jam that perfectly sweetens plain yogurt. All you need is a little lemon juice to bring out the flavor. I make a big batch and store them in mini mason jars for a grab and go snack. I used figs since I had a few frozen ones leftover from my mom's fig tree, but feel free to experiment. I love blueberries and walnuts with a little cinnamon and pineapple with macadamia nuts makes a great tropical mix.

Fig and Hazelnut Yogurt Cup

serves 6

Ingredients

  • 1 1/2 cups chopped fresh figs
  • Juice from 1/2 lemon
  • 3 cups plain organic Greek yogurt (I like 2%, whole, or homemade)
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped hazelnuts, toasted

Instructions

  1. In a small pot, heat the figs and lemon juice over medium heat. Smash the figs with the back of a spoon to release some of the liquids. Cook 10-15 minutes until thickened and syrupy. Once at desired consistency, set aside to cool.
  2. Mix the yogurt and vanilla extract together.
  3. When cooled, spoon the fig mixture in the bottom of six small mason jars. Top each with 1/2 cup yogurt and hazelnuts. Refrigerate until ready to eat.