Cinnamon Nut Bars

Snow Jam 2014 did not affect us the same way it did Atlanta, but we did get about 2 inches of snow that was perfect for playing! It was Hazel's first snow, and she loved it!  So before I get to my newest yummy treat, here are some of my favorite pictures from the Athens, GA version of Snow Jam. 

To say that Hazel loved the snow would be an understatement! At first it was too cold for her to play, but once she warmed up, there was no stopping the fun!  I've been enjoying a couple snow days at home, which has given me the perfect opportunity to try something new! I have spent lots of time on the meal replacement bar isle in the grocery store.  To be honest, no bar is perfect.  They either have too much fat, calories, or sugar.  While many of them claim to be all protein, they have a lot of other things hidden in them.  

My favorite kind of meal replacement/snack bars are nut bars.  To make some of my own, I pulled together every type of nut and seed in my house, tossed them in a bag with some cinnamon and Splenda, and magic happened!  My snack bars turned out so good, David requested I never buy bars from the store again!  These are so easy to make and you can mix up the flavors with new ingredients every time you make them!  Below, I give my recipe and list some alternative ingredients in case you flavor palette is different from mine.

Cinnamon Nut Bars

1 cup crushed roasted almonds, no salt

1 cup roasted peanuts, no salt

1/4 cup chia seeds

1/4 cup flax seeds

1/4 cup rolled oats, plain

1/2 cup pecans

2 tbsp cinnamon

2 tbsp Splenda (or your favorite sweetener)

1/4 tsp kosher salt

1/2 cup honey

Dash of vanilla

Optional:

Dried fruit

Chocolate pieces

Sunflower seeds

Walnuts

Macadamia Nuts

Flaked coconut

Preheat your oven to 350.  Mix all the dry ingredients together, then add honey and vanilla.  Mix well with a rubber spatula to ensure the honey and vanilla coat all the ingredients. Once combined, pour the mixture out on parchment paper and firmly press it down to form a large rectangle, about 1/2 inch thick.  Bake for 25 minutes.  Once it has finished baking, take it out of the oven and allow it to cool for at least 30 minutes. The large bar may seem a little soft when it first comes out, but allowing it to cool will make it firm.  Once it has cooled, cut the large bar down the center through the length of the bar. Then, cut each section at 1.5 inch intervals to form individual bars. Each bar should be about 5 x 1.5 inches. Enjoy!

Healthy Homemade Marinara

Sorry I've been gone for awhile! I've been doing a lot of behind the scenes work on the blog that has kept me super busy! I can't wait to share it all with y'all soon! 

But I return to you with something amazing!  Lately, as I read labels at the grocery store, I feel like I'm just settling for the best option.  After looking to the internet, I've realized that making your own sauces/dressings is easy, quick, and healthier because you know exactly what is in it!  

I've made a lot of different dressings lately, but tonight I was craving Italian.  I wanted spaghetti!  Unfortunately, I can't even have whole wheat noodles, but I don't miss them.  Like I've said a hundred times before, zucchini noodles are just as good and more filling!  

However, after browsing the marinara selection at Kroger, I was disappointed there were no truly sugar free options.  So I set out to make my own.  At dinner, the husband raved about it, so I know I did something right :)  I went ahead and made a big pot so we could freeze some for later, and use some for leftovers tomorrow night.  But, this recipe could easily be halved. Enjoy!

Homemade Marinara

2  28oz cans Hunts Crushed Tomatoes

3 tsps minced garlic, divided

1/2 tsp onion powder

2 tsp oregano or Italian seasoning

1/2 tsp garlic powder 

4 tbsp fresh basil

1/4 tsp Kosher salt

1/4 tsp Pepper

Olive oil

Bring a pot to medium heat with a small amount of olive oil in the bottom.  Once it's warm, sauté 2 tsps garlic until light brown and fragrant.  Stir in crushed tomatoes.  Bring to a simmer and stir in onion powder, oregano, garlic powder, salt and pepper.  Cover and simmer for 20 minutes.

Once it has simmered for 20 minutes, stir in remaining garlic and fresh basil. Enjoy!

cheesy spaghetti squash and spinach

I am very fortunate to have a husband that will try anything once.  Often times, when I tell him about what I'm going to invent in the kitchen, I immediately follow it with, "we can always go out to eat if it is a total fail!"  Well tonight, we got to stay home, because my invention turned out so good!  I absolutely love spaghetti squash and finding new ways to use it.  

David is in the midst of studying for finals, so our dinners are quick.  Since dinner is his only break at night, we usually watch tv.   It's the perfect mindless and hilarious way to get him through the rest of the night.

 Cheesy Spaghetti Squash and Spinach

Serves 6-8

1 spaghetti squash

1 package frozen spinach

1 tsp minced garlic (divided)

1/3 cup light/fat free whipped cream cheese

1/3 cup shredded cheese (colby jack or mild cheddar)

1/4 cup shredded parmesan cheese + some to sprinkle on top

1/2 tsp onion powder

1/4 tsp garlic salt

Preheat to 375.  Cut spaghetti squash in half and place face down on a rimmed baking sheet.  Add 1/4 inch water to baking sheet.  Bake for 45 minutes.  When done, cut oven temperature down to 350.

While it is baking, cook spinach.  Once it is halfway cooked, add 1/2 tsp garlic to spinach.  When it is done, press water out.  In a bowl, mix the rest of the ingredients together with spinach.  Once spaghetti squash is done, scrape out the insides into the bowl with the rest of the ingredients and mix together well.  Add contents to baking dish.  Cover the top in shredded parmesan cheese.  

Bake at 350 for 20 minutes.  Broil for last 3-4 minutes to create a "crust" on top.

ENJOY!