Cranberry Oat Bars (GF)

This morning, I needed a break from apple and pumpkin everything. Don’t worry, I’m okay… I think. I had some fresh cranberries in the fridge that I’ve been meaning to use, and the thought of warm oat bars fresh out of the oven to enjoy with my coffee was just too good to pass up. It’s Friday but my brain is already in weekend mode.

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These bars came together quickly and easily, and I love the way the crunchiness of the slivered almonds and the warm soft bursts of fresh cranberries is dispersed throughout the baked oatmeal. Cinnamon and ground ginger add some spicy warmth, making it a perfect companion for your Saturday morning coffee.

As with any breakfast I make, the goal is usually to have leftovers that I can store for on-the-go breakfasts. I think these will be perfect warmed back up in the microwave for 30 seconds or so. I’ll pat myself on the back now; breakfast for next week is ready to go!

 

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Cranberry Oat Bars

Makes 9 squares

2 C old fashioned rolled oats

1/2 C coconut flour

1/4 C tapioca flour

1/2 t sea salt

1 1/2 t cinnamon

1/2 t ground ginger

1/3 C coconut oil, melted

1/4 C pure maple syrup

1/4 C agave (or you can just do a full 1/2 C of maple syrup)

2 eggs

1/3 C  milk of choice

1 1/4 C fresh cranberries

1/2 C slivered almonds

Tip** If you have an orange laying around, try adding a teaspoon of fresh zest to this recipe!

Method:

Preheat oven to 350° and grease 8×8 square baking pan with nonstick spray.

In large mixing bowl, combine oats and both flours. Add salt, cinnamon, and ginger and whisk together until combined.

In separate bowl, beat coconut oil, maple syrup, agave, eggs, and milk together. Pour into dry ingredients and fold together until combined. Fold in cranberries and almonds and mix until evenly dispersed.

Pour into prepared pan and bake for about 30 minutes, until edges are golden brown. Cut into 9 squares. Serve warm topped with yogurt and nuts, or freeze individual squares for busy weekday morning breakfasts! Enjoy.

Shaved Brussels Sprouts Salad

I will start by saying that this recipe is magical because it’s the ONLY way my husband will consider eating brussels sprouts. Yes, he is a grown man. When we met, Matt convinced me that he wasn’t a picky eater, but as the years went on, it became  clear to me that this was just a courting strategy. The man has a list of things he really dislikes, and most of the time I’m nice enough to avoid them in my recipes. Brussels sprouts are probably #1 on that list. However, there is a pizza place down the street from us that makes Detroit style pizza, and they have one non-pizza item on their menu; brussels sprouts salad. I’m pretty sure Matt didn’t know exactly what he was eating the first time we shared it as an appetizer, but now that he associates brussels sprouts salad with pizza, it’s fair game.

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I used my food processor to shred fresh brussels sprouts as the base for the salad, and then just added whatever I had sitting in the fridge. Fresh cranberries, parsley, radishes, and a simple balsamic dressing made for a vibrant and fresh salad that I will now be making all the time! The one thing I wish I remembered to add would be slivered almonds for a nice crunch, so I’ll be sure to include those next time. Pecans or pine nuts would also be great in this.

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This salad will be a great side dish for holiday parties, but is simple enough for any weeknight meal! You can add your protein of choice on top- grilled chicken or crumbled bacon would be delicious- and swap out the vegetables and fruit based on  what you have available. It’s very versatile and colorful. In fact, with all that red and green in there, I couldn’t help but notice it looked a lot like Christmas…TOO SOON, I KNOW.

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Brussels Sprouts Salad

Makes 4-6 servings

For the Salad:

6 C washed fresh brussels sprouts, shredded

1 C sliced radishes

1 1/2 C fresh cranberries (chopped apples would also work)

1/3 C finely chopped flat leaf parsley

1/3 C slivered almonds

For the Dressing:

1/3 C balsamic vinegar

2 T dijon mustard

2 T honey

1/3 C good quality olive oil

Juice from 1/2 lemon

Salt & Pepper to taste

Method:

Assemble salad by layering shredded brussels sprouts with sliced radishes, cranberries, parsley, and almonds.

Whisk together dressing ingredients and toss with salad. Enjoy!

Tip** If you won’t be finishing the salad in one sitting, keep dressing on the side or leftovers will be soggy.