Yield: 12 bars
8 oz rolled oats (not quick oats!)
5 oz quinoa, uncooked
6 oz chopped almonds
1.5 oz wheat germ
1.5 oz raw sugar
4.5 oz agave nectar
4.5 maple syrup
2 tsp vanilla
1/2 tsp salt
Preheat your oven to 350 and spread out the first 4 ingredients on a baking sheet. Bake for 30 minutes, giving the tray a toss half-way through. Set aside to cool and reduce the oven to 300.
In a sauce pot, over medium heat, combine the remaining ingredients and cook until the sugar dissolves.
Line a 9″x6″ pan with parchment paper (on all sides). Combine the dry and wet ingredients well and pour into the pan. Use a spatula to smooth out the mixture to cover the bottom of the pan.
Bake in the 300 oven for 25 minutes. After you remove it from the oven, cool on a rack for 10 minutes. Cut into desired sizes (I use a bench scraper or a pizza cutter) and cool for another 10-15 minutes before refrigerating. Remove after an hour and break bars apart.
Bars will keep at room temperature for about a week and in the refrigerator for months.
Adapted from dailygreen.com
Yield: Serves 4
4 portobello mushrooms, stems and ribs removed
1 tsp canola oil
1/2 medium onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded, minced
2 plum tomatoes, chopped
2 cups whole wheat bread crumbs
1 lemon, zested, juiced
6 oz frozen spinach, thawed, squeezed, liquid reserved
1 yellow bell pepper, roasted and diced
1/4 cup parsley, chopped
1 tbsp balsamic vinegar
Salt/pepper to taste
In a pan over medium heat, add the canola oil. Saute the onion, garlic and jalapeno for 3-4 minutes. Add some salt and the tomatoes and saute for another 4 minutes. Remove from the heat and add the remaining ingredients. If the mixture is too dry, add the reserved liquid from the spinach.
Lightly brush the flesh side of the mushrooms with oil, and season with salt and pepper. Over medium heat, grill the mushrooms, stem side up for about 5 minutes. Flip the mushrooms and grill another 2 minutes. Remove from the grill and add the stuffing evenly over the mushrooms. Drizzle the tops of the mushrooms with canola oil and add them back to the grill. Grill for 10-15 minutes or until heated through and beginning to brown on top. Serve immediately!