Chocolate Peanut Butter Banana Protein Bars

This is a new bar inspired by the protein packed bar made last week. This flavor palate includes chocolate, peanut butter and bananas. Enjoy!!

Ingredients
-3/4 cup cooked quinoa
-2/3 cup non-dairy milk such as rice, soy, almond milk (I used vanilla soy milk)
-2/3 cup nut butter (I used peanut butter)
-1/2 cup agave nectar
-3 to 4 tablespoons of grape seed oil (you can also use vegetable oil)
-2 tablespoons maple syrup
-2 teaspoons vanilla or almond extract
-1 3/4 cups steel cut oats
-1/2 cup flour
-1/2 cup chocolate flavored soy protein powder
-1/4 cup wheat germ (optional)
-1/4 cup ground flax seed (optional)
-1 teaspoon sea salt
-1/2 teaspoon baking powder
-3 tablespoons of cocoa powder
-3 ripe bananas
-1/2 cup peanuts

Directions:
1. Preheat Your oven to 325 degrees

2: Bowl 1: In one bowl mix together non-dairy milk, bananas, nut butter, agave, grape seed or vegetable oil, maple syrup, and vanilla or almond extract.
Tip: It may help to heat up the nut butter to make it easier to blend.

3: Bowl 2: Sift together the dry ingredients in a large bowl (steel cut oats, flour, protein powder, wheat germ , flax seed, salt, baking powder, and cocoa powder). Mix in with the wet ingredients. Fold in cooked quinoa and nuts.

4. Spoon into an oiled 9" x 9" baking pan, and press down uniformly (having wet hands makes this easier). Or you can spray your bar baking pan.

5. Bake for 25 to 35 minutes. Cut into 12 equal bars, let cool, and enjoy anytime!

Baked Beets in Rosemary Vinegar

I have never purchased beets at the store before, other than the canned beets for a summer salad.So, in effort to be more adventurous with my pallet and ambition to learn how to prepare a variety of fresh foods, I purchased my first bunch of beets. Now beets are one of the most healthiest vegetables you can eat! They have a variety of properties known to help the body and add many nutrients. This recipe came from AllRecipes.com

Tip: wear gloves or use a paper plate when peeling and cutting the beets. The beets have a natural strong color, often used as a natural food coloring.

Ingredients:
- 1/3 cup balsamic vinegar
- 1 teaspoon of fresh rosemary
- 1 clove garlic, peeled and crushed
- 3 medium beets, peeled & sliced into rounds

Preparation:
1. In a medium bowl, combine the balsamic, rosemary, and garlic. Place beets in mixture and marinate for at least 20 minutes.
2. Pre-heat the oven to 400 degrees
3. Bake the beets in a safe covered casserole dish for 25 minutes.
4. Carefully remove the lid and serve :)

Greek Tofu

Here is a new marinade inspired by Greek flavors and spices. I created the marinate, added the tofu spears and refrigerated overnight in an air tight container. The next evening I placed the spears on a baking sheet on parchment paper. This is delicious! Serve on top of a salad or accompanied with the Orzo Salad posted on my blog.

Ingredients:
- 2-3 cups of cubed tofu (1.5 container)
- 2 garlic cloves
- 2 lemons juiced
- 3 tablespoons of olive oil
- 1 bunch of fresh dill (handful, minced)
- 2 teaspoons oregano
- 2 tablespoons of fresh basil (minced)
- 1 teaspoon of salt
- 1/4 cup water

Instructions:
1. Combine ingredients in a bowl of tupperware container. The marinade should cover at least half up the tofu.
2. Marinate for at least 30 minutes to overnight.
3. Pre-heat oven to 400 degrees
4. Prepare a baking sheet and line with parchment paper
5. Place tofu on baking sheets. Cook for fifteen minutes than flip and cook for another 10-15 minutes.

Serve and Enjoy!

Semi Homemade Greek Salad

So I was shopping at our new local super market called Sprouts yesterday, and came across a new item. I purchased a pre-made tabouli salad. This is a salad combining the flavors of parsley, bulgar, mint, tomato, onion and other herbs combined with lemon juice and olive oil.

While at lunch today I decided to combine some other elements to make a healthy, flavorful salad. I heated up a veggie patty (by Quorn) for added protein. Add chicken or tofu or any preferred protein source for added benefit.

Here is what I came up with today!

Ingredients:
-1 cup spring mix
- 1/2 cup tabouli salad
- 1/4 cup chopped cucumber
- 1/4 cup sliced grape tomatoes
- 2 tablespoons crumbled feta cheese
- 2-3 tablespoons of hummus (I had vegetable all natural hummus)

Instructions: Toss all ingredients together and serve.

Vegan Protein-Packed Granola Bars

Are you ready for a healthy, protein friendly snack that tastes so good? This is a homemade protein bar full of natural ingredients. Instead of paying up to three dollars per bar at the supermarket, I wanted to make a homemade, organic and flavor packed version. I used my new bar pan. You can also use an oiled 9" x 9" baking pan.

Add your favorite flavors. I chose cashew nut butter, but you can incorporate almond, peanut or soy nut butter. There are so many choices also when it comes to you dried fruits. Enjoy!! Store in an airtight container or freeze for a snack at a later time. This is a perfect snack to bring along for a hike, beach trip or picnic.

Ingredients
-3/4 cup cooked quinoa
-2/3 cup non-dairy milk such as rice, soy, almond milk (I used vanilla soy milk)
-2/3 cup nut butter (I used cashew butter)
-1/2 cup agave nectar
-3 to 4 tablespoons of grape seed oil (you can also use vegetable oil)
-2 tablespoons maple syrup
-2 teaspoons vanilla or almond extract
-1 3/4 cups steel cut oats
-1/2 cup flour
-1/2 cup soy protein powder
-1/4 cup wheat germ (optional)
-1/4 cup ground flax seed (optional)
-1 teaspoon sea salt
-1/2 teaspoon baking powder
-cinnamon, to taste (optional)
-3/4 cup sliced almonds
-1/2 to 1 cup raisins, dried cranberries, dried cherries or other mix-ins
-1/2 cup sunflower seeds

Directions:
1. Preheat Your oven to 325 degrees

2: Bowl 1: In one bowl mix together non-dairy milk, nut butter, agave, grape seed or vegetable oil, maple syrup, and vanilla or almond extract.
Tip: It may help to heat up the nut butter to make it easier to blend.

3: Bowl 2: Sift together the dry ingredients in a large bowl (steel cut oats, flour, protein powder, wheat germ , flax seed, salt, baking powder, and cinnamon). Mix in with the wet ingredients. Fold in cooked quinoa, almonds, dried fruits, and sunflower seeds.

4. Spoon into an oiled 9" x 9" baking pan, and press down uniformly (having wet hands makes this easier). Or you can spray your bar baking pan.

5. Bake for 25 to 35 minutes. Cut into 12 equal bars, let cool, and enjoy anytime!

Gina's Orzo Salad-from Down Home with the Neely's

It is Saturday morning, and I do what I normally like to do to wake up prior to gym. I put the coffee on and drink it while watching a show on the Food Network. I was intrigued by a recipe on the show "Down Home with the Neely’s," which showed a recipe called Gina's Orzo Salad. It looked delicious. I have never cooked with orzo too. It combined fresh herbs such as basil and mint. I also happen to have a large amount of mint in our yard growing. This is an easy, summer friendly, fresh recipe ready for you to try! Enjoy!
Note: I did not add onions to my dish, but the recipe suggests 1 small onion chopped.

Ingredients:
- 1pound orzo
- 1/2 cup olive oil
- 2 lemons, juiced
- Kosher salt and freshly ground black pepper
- 1 jar sun-dried tomato
- 1 cup slivered almonds, toasted
- 1 medium red bell pepper, finely chopped
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh mint leaves
- 5 ounces crumbled feta cheese

Directions:
1. Bring a large pot of salted water to a boil over medium heat. Add the orzo and cook until tender yet still firm, about 8 to 10 minutes. Drain into a colander and let cool.

2. Whisk together the olive oil and lemon juice in a large serving bowl. Season with salt and pepper, to taste.

3. Add the cooled orzo, cherry tomatoes, almonds, red onion, chopped pepper, basil, mint, and feta.

4. Toss together and taste for seasoning. Add salt and pepper, if needed. Serve.

Sesame Ginger Baked Tofu

This is a simple, healthy and flavorful marinade designed to prepare, set and cook the next day. Allow the tofu to marinate for no less than one hour to absorb all the flavors. These flavors incorporate fresh flavors inspired by Asian cooking. Serve on top of rice, noodles or on a vegetarian Chinese "chicken" salad for added protein.

Ingredients:
- 1 container of firm tofu, cut in spears or triangle shapes (for added fun)
- 1/3 cup soy sauce
- 2-3 cloves of garlic, pressed
- 3/4 cup of water
- 1 tablespoon of fresh ginger, minced
- 1.5 tablespoon of sesame oil
- 2 tablespoons of chopped cilantro (optional)

Preparation:
1. In a small bowl whisk together the soy sauce, water, ginger, garlic and sesame oil
2. In a small casserole dish place the tofu slices and pour mixture over the tofu.
3. Allow to marinate for at least 30 minutes.
4. Preheat the oven to 425 degrees and lightly grease a baking sheet. Carefully place each slice of tofu on the baking sheet and cook for approx 15-20 minutes. Add more additional sauce if needed.

Yellow Butter Cake w/ Chocolate Frosting

I know, I know! I am on a baking spree with the cakes (lol). There have been so many reasons to make a cake too. There is nothing more sweet than making a cake in celebration of an event. This week's cake was for my Dad's birthday. This was such a good treat as this was my first chocolate frosting. This recipe came from Joy of Baking, an online baking recipe source for amazing treats! Enjoy and happy celebrations to you and yours!

Cake Ingredients:
-6 large egg yolks
-1 cup milk
-2 teaspoons pure vanilla extract
-3 cups sifted cake flour
-1 1/2 cups granulated white sugar
-1 tablespoon + 1 teaspoon baking powder
-3/4 teaspoon salt
-12 tablespoons unsalted butter, room temperature and cut into pieces

Chocolate Frosting Ingredients:
-8 ounces semisweet chocolate, chopped
-1/4 cup cocoa powder
-3/4 cup milk
-1/2 cup unsalted butter, cut into pieces
-3 cups confectioners (powdered or icing) sugar, sifted to remove lumps
-1 1/2 teaspoon pure vanilla extract

Cake Instructions:
1. Preheat oven to 350 degrees. Spray two 9-inch cake pans or line bottoms with parchment paper.
2. In a medium bowl, lightly combine the egg yolks, 1/4 cup of milk and vanilla extract
3. In the bowl of the electric mixer, combine the dry ingredients (flour, sugar, baking powder, and salt). Mix on low for about 30 seconds until well combined.
4. Gradually add the egg mixture.
5. Divide the batter and pour into the two prepared pans. Pans should be half full.
6. bake for 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in the center.
7. Allow cakes to cool completely before applying frosting. Tip: I normally refrigerate my cakes overnight covered.

Chocolate Frosting Instructions:
1. In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth.
2. Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract.
3. Cover and place the frosting in the refrigerator until it is firm (this may take a few hours). Once the frosting is firm remove from refrigerator and place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.

Final Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting. Cover and refrigerate the cake until serving time.

Classic White Cake w/ ButterCream Frosting & Raspberry Filling

This was a cake presented at our Memorial Day BBQ and enjoyed by our closest friends and family. The fresh raspberries added a sweet addition and created a fuller taste. I purchased fresh raspberries, but froze them overnight in an air tight container.

The Classic White Cake recipe uses egg whites but no yolks to maintain a purer color.

Cake Ingredients:

- 6 cups cake flour sifted

- 2 tablespoons baking powder

- 1 1/2 cups butter or margarine, softened

- 3 cups granulated sugar

- 2 cups milk

- 1 teaspoon of pure vanilla extract

- 12 egg whites

Cake Instructions:

1. Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper.

2. Sift together flour and baking powder. Set aside.

3. Cream butter and sugar together until light and fluffy. Set aside.

4. Beat egg whites until stiff, but not dry. Set aside.

5. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition.

6. Beat in vanilla extract. Gently fold egg whites into batter.

7. Pour into prepared pans. Bake until toothpick inserted into center comes out clean (took approx. 40 minutes).

Buttercream Frosting Ingredients:

-2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

- 1/2 cup (113 grams) unsalted butter, room temperature

- 1 teaspoon pure vanilla extract

- 2 tablespoons milk

Raspberry Filling Ingredients:

-1 1/2 cups frozen raspberries

-1 tablespoon cornstarch

-2 tablespoons fresh lemon juice

-1/4 cup sugar

Raspberry Filling Directions: In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results). Let cool completely before spreading onto cake.