Need to impress someone special or just hosting a Mother’s Day brunch? Here’s a menu I put together that’s got something for everyone.
Healthy, no bake granola bars with just 5 ingredients and a sweet, crunchy texture. Peanut butter and honey complement each other perfectly in this ideal portable breakfast or snack.
Serves: 10 bars
- 1 cup packed dates, pitted (deglet nour or medjool)*
- 1/4 cup honey (or sub maple syrup or agave for vegan option)
- 1/4 cup creamy salted natural peanut butter or almond butter
- 1 cup roasted unsalted almonds, loosely chopped
- 1 1/2 cups rolled oats (gluten free for GF eaters)
- optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
- Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball)
- Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw - I just prefer the toasted flavor.
- Place oats, almonds and dates in a bowl - set aside.
- Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
- Once thoroughly mixed, transfer to an 8x8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
- Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
- Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.
- If your dates don’t feel sticky and moist, soak them in water for 10 minutes then drain before processing. This will ultimately help hold the bars together better.
(Source: Minimalist Baker)
Here’s a little menu I curated for the colder weather. It pairs sweet baked apples with savory pork roast, creating a hearty meal for entertaining guests.
Enjoy everything from Butterfingers to pumpkin pie with these milkshake-inspired smoothies. You may even find yourself ditching decadent desserts for good! (Not that you can’t have both!)
Buffalo Tofu Wings from Oh My Veggies:
IngredientsCreamy Ranch Dip
- 1/2 cup raw cashews
- 1/4 cup hot water
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 clove garlic
- 2 teaspoons white miso
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons fresh chopped herbs (I like parsley and dill, but whatever you have on hand works!)
- Salt and pepper, to tasteBuffalo Tofu Wings
- 1 (14-ounce) package extra-firm tofu, frozen and thawed, then pressed for at least 30 minutes
- 1 tablespoon cornstarch
- Pinch of salt and pepper
- 2 tablespoons grapeseed or olive oil
- 1 tablespoon melted coconut oil
- 2 tablespoons Frank’s Red Hot SauceFor serving
- Celery sticks
InstructionsMake the ranch dip:
- Combine all ingredients through onion powder in the smallest bowl of a food processor or high speed blender. (Note that if you don’t have a high speed blender, you’ll want to soak the cashews for a few hours.) Blend until smooth, stopping to scrape down the sides, and add more hot water if needed, a tablespoon at a time. Stir in the herbs and season to taste with salt and pepper. Refrigerate until the wings are done.Make the wings:
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- Cut the tofu into 6 slices, then cut each slice in half lengthwise so you have 12 sticks. Place the tofu sticks in a shallow dish and sprinkle them with cornstarch, salt and pepper. Gently roll them to coat—they’ll break easily, so be careful!
- Heat the oil in a large skillet over medium-high heat. Place the tofu wings in the skillet and cook them on each side until lightly browned and crispy, 3-5 minutes on each side.
- Transfer the tofu to the baking sheet. In a small bowl, whisk together the hot sauce and coconut oil until the oil is fully incorporated. Drizzle the sauce onto the tofu and gently toss to coat. Bake for 10-15 minutes, turning over halfway through cooking time, until the tofu is crispy.
- Arrange the tofu wings on a plate with celery sticks. Serve with additional hot sauce, if desired, and ranch dressing.