Energy Bars

This one’s for you Graham: naturally sweetened, healthy, nourishing AND super yummy.
I’m having them for breakfast, snack and dessert. They are super versatile! You make just one batch and you have plenty of occasions to enjoy it.

π—₯𝗲𝗰𝗢𝗽𝗲 for 10 to 12 bars:

π—–π—›π—’π—–π—’π—Ÿπ—”π—§π—˜ 𝗑𝗒-π—•π—”π—žπ—˜ π—˜π—‘π—˜π—₯π—šπ—¬ 𝗕𝗔π—₯𝗦


* 1 cup rolled oats
* 1 cupΒ  almonds
* 1/2 cup sunflower seeds
* 1 cup shredded coconut
* 1/4 cup chia seeds, optional
* 3/4 cup dates, pitted
* 3 tbsp cocoa powder, unsweetened optional
* 1/2 cup almond butter
* 1/4 cup coconut oil
* 3 tbsp cocoa nibs, optional
* 1/4 to 1/2 tsp sea salt (depending on how much you like the saltiness in sweets) Β½ cup dark chocolate chips melted
Line a 8×8 inch baking pan with parchment paper.
Blend everything (except ΒΌ cup of the shredded coconut) in a food processor until everything is mixed together.


Line a 8×8 inch baking pan with parchment paper.
Blend everything (except ΒΌ cup of the shredded coconut) in a food processor until everything is mixed together.

Transfer to the baking pan and press the mixture down firmly to create a compact bar. Refrigerate for 1-hour top with melted chocolate return to refrigerator for 15 minutes before cutting into bars. Store the bars in an airtight container up to 1 week or longer in the refrigerator.

Enjoy whenever you want!

Lury

Grilled chicken salad strawberry & avocado

Grilled chicken salad with strawberry & avocado with strawberry poppy seed vinaigrette

For quick lunches I like to keep the ingredients ready ahead of time.

Simple grilled chicken strawberry & avocado on a bed of greens.

2 boneless skinless chicken breast salted and peppered grilled on indoor grill
Slice chicken breast set aside
6 cups salad greens of your choice
2 cups slice strawberries
2 avocados sliced
1/2 cup toasted almond slices

Place greens in 4 salad plate bowls add chicken, berries, avocados & almonds. Top with strawberry poppy seed dressing .

Dressing:
1/4 cup white balsamic vinegar
2 tablespoons all fruit strawberry jam
Dash salt & pepper
1/2 cup olive or avocado oil
In the pitcher of a blender add vinegar, jam,salt and pepper whisk until smooth. With blender on low speed slowly add the oil until thickened. Add the poppy seeds and give a quick blend just to mix top salad and serve.
Left over dressing will keep about 2 weeks in sealed refrigerated container.


Enjoy,

Lury

Adding maple syrup glazed almonds to this kicks the taste up to make them just check out my recipe on kitchenbudde.wordpress.com

You saw this delicious recipe first here so please If you make this recipe, be sure to tag your photo @Graham Budde @ kitchenbudde.wordpress.com @ Facebook page kitchenbudde