Dark Chocolate Pecan Bars

Dark Chocolate Pecan Bars

I came across this recipe as I was going through a bunch of the blog drafts that I have been saving for the past few months.  I knew I had made it back in the Spring, but I couldn't find any pictures saved. That's when I remembered that these were so delicious and I was so excited making them that I never took any photos before they were completely eaten (which didn't take very long at all, less than a day I believe).  So I figured I better make another batch, remember to take photos, and maybe savor them a little longer, if possible.  I do have to admit though, that the recipe shown uses cashew butter instead of pecan butter, because as I always say, you can often use whatever you have on hand at the time and substitute things in a recipe, especially nut butters, whenever needed. I didn't feel like going to the grocery store that I sometimes feel that I live at, this morning, and I had a jar of cashew butter with a "best before" date less than a month away, so I figured that would work.  And, as you can see by the photos, it certainly did.  As usual, anything made from scratch tastes better, so if I had raw nuts, like pecans, or cashews on hand, pureeing them in the food processor would have been a nice step, but jarred varieties, provided they have no, or very few other ingredients, work just as well.  I ate one large piece before going out for a walk today, and gave my kids each a piece when they got home from school.  The rest are being saved for snacks tomorrow or going into the freezer, so I can have a treat at a later date as well.  If you want to know exactly what they taste like, think of a super gooey, fudgy brownie, that melts in your mouth.  Ya, that good.

Chocolate Covered Pecan Date Balls

Chocolate Covered Pecan Date Balls

These delicious treats may look like candy, and they even taste like candy, but they're actually high protein energy balls, dipped in antioxidant rich dark chocolate.  Made with raw pecans, dates, and a touch of cinnamon and salt, they are a super yummy "dessert" you can enjoy any time of day.  Even without the chocolate coating, they are sweet and satisfying, and so simple to make. I brought them to a super bowl party a few weeks ago (hence the Eagles serving dish), and they were gone before halftime.  Luckily I saved a bunch in my freezer for another day. I've enjoyed them before a workout for an extra energy boost, and after a meal for a little something sweet without filling me up. My parents couldn't believe there was no added sugar in the recipe, and suggested I try adding a little brandy into the next batch, which I might just have to try! 

Harvest Turkey Salad

Harvest Turkey Salad

Happy Canadian Thanksgiving!!  I made this recipe back in the summer when I was craving a taste of fall.  I love that my local grocery store sells rotisserie turkey breasts, so the hard part of the meal prep is done for me.  Of course a real home cooked turkey would be even better which is why I have been waiting to post this recipe until Thanksgiving time.  By combining some of my favorite flavors from a Holiday meal, I turned a traditional chicken salad recipe into something completely unexpected.  The crunch of the apples and pecans, the tart sweetness of the cranberries, the spice from the horseradish and the aromatic herbs and spices make an ordinary piece of turkey turn into an awesome taste experience.  I made a sandwich out of it on local whole wheat bread for my husband, but my portion never made it out of the bowl because it tasted so good I gobbled it up with the spoon I used to mix it.  So if by any chance you have any turkey left after your feast up there in Canada today, I highly recommend trying this recipe out in the days to come for a unique twist on leftovers.  I know I will be making it again in November after my family's big turkey meal!!

Maple Cinnamon Granola

Maple Cinnamon Granola

Granola is definitely one of my go to breakfasts, especially on mornings that I plan to workout and need something to sustain me for a couple of hours.  However, granola always seems to be up for debate as to whether it is healthy or not because although it is usually a great source of fiber and healthy fats it can also be very high in calories, fat and sugar.  This recipe gives you the option to adjust all that to your preference and decide how much sugar and fat you want to add.  I have to admit, as this recipe stands, it is a bit sweet for my taste, so I am sure the amount of maple syrup could be reduced, even by half, and it would still taste perfect.  I added in a lot of nuts as well, because I rely on them as protein and they usually prevent me from getting hungry for hours afterwards.  The dried blueberries are a healthy source of antioxidants and vitamins, although they also contain a lot of sugar.  But my kids love them and I love to see my kids eat what I bake, so I tossed them in at the end.  The result is an amazingly flavorful, indulgent breakfast that when served with some fresh fruit and a little organic milk, soy milk or Greek yogurt is a perfect way to start the day. 

* I like to top my serving of with a couple of tablespoons of chia seeds for an extra nutritional boost.