Because the only thing that sucks more than airport food is airplane food.
For a thorough collection of Western recipes, visit the Cookbook on my About page. I have make almost everything there. All is very tasty.

1. Nutella-Pretzel Cereal Treats
2. Texas Trash
3. Homemade Pocky
4. Buffalo Spice Almonds
5. Guiness Glazed Nuts
6. Roasted Seaweed
7. Spicy Sriacha Popcoen
8. Skinny Baked Cauliflower Tots
9. Roasted Chickpeas
10. Zucchini Chips
11. Apple Chips
12. Precut Apples
13. Apple Butter Oatmeal Bars
14. Low-Carb Egg Muffins
15. On-the-go Baked Oatmeal Cups
16. Savory Vegetable Loaf Cake
17. Tamogoyaki
18. Quinoa Pizza Bites
19. Salami with Cheese and Tomatos
20. Mason Jar Salad
21. Dark Chocolate Trail Mix Energy Bites22.
22. Flour’s Famous Banana Bread
23. No-Bake Carrot Cake Energy Bites
24. Blueberry Vanilla Greek Yogurt Granola Bars
25. Perfect Fudgy Brownies

Bar: 3 tbsp butter, 1 (10-oz) package marshmallows, 1/2 cup Nutella, pinch of fine salt, 5 cups crispy rice cereal, 1 cup crushed mini pretzel sticks
Butter a 13 x 9-inch baking dish and set aside. In a medium saucepan, melt the butter. Add in the marshmallows, nutella, and salt and stir until melted and smooth. Fold in the cereal and the pretzels and toss to combine. Press the mixture into the prepared baking dish and set aside.
Topping: 1 1/2 cups dark chocolate chips, 2 tablespoons heavy cream, 1 cup crushed or chopped mini pretzel sticks, coarse sea salt (optional for sprinkling on top)
Melt the chocolate chips and heavy cream together in a microwave-safe bowl, stirring every 15 seconds until completely melted and smooth. Pour the mixture over the cereal treats and spread out so even. While the chocolate is still warm, top with the crushed pretzels and a sprinkling of coarse sea salt. Allow to set until firm. Slice and serve!

1⁄2 cup butter melted, 1⁄4 tsp celery salt, 1⁄4 tsp garlic salt, 1 1⁄4 tsp seasoning salt, 1 tbsp Worcestershire sauce, 1⁄4 tsp cayenne pepper, 1 tbsp Tabasco sauce, 1 cup Cheerios toasted oat cereal, 2 cups Wheat Chex, 2 cups Rice Chex, 2 cups Corn Chex, 1 cup pretzels, 1 cup nuts.
Preheat oven to 250. Mix the first 7 ingredients in a cup with a spout. Mix all dry ingredients in a baking pan. Pour the butter and seasonings over the dry mix, stirring until each piece is coated. Bake for 1 hour, stirring every 15 minutes. Cool. Store in an air tight container. Freezes well.

Cookie Sticks – 1/4 cup sweetened condensed milk, 2 tbsp water, 1 cup all-purpose flour, 1/2 tsp baking powder, 2 tbsp sugar, pinch of salt, 1/4 cup unsalted butter, room temperature
Chocolate Coating & Garnishes – white chocolate, melted and tempered, milk chocolate, melted and tempered, toasted coconut flakes, chopped toasted hazelnuts, chopped toasted pecans
Mix the sweetened condensed milk with water and set aside.
In the bowl of an electric mixer, mix the flour, baking powder, sugar and salt on low speed until well mixed. Add the butter and mix until the mixture resembles cornmeal, about 5 minutes. Mix in the condensed milk mixture all at once and continue mixing until it is fully incorporated and the dough forms a ball around the paddle.
Transfer to a large sheet of plastic wrap, pat into a 1-inch-thick disk, and wrap tightly in the plastic. Refrigerate for 20 minutes.
Preheat the oven to 300 F.
Cut the disk into 8 wedges. Work with one wedge at a time, put the rest back into the fridge. Each wedge makes 2 sticks. Break the wedge in half and roll each half into a long stick shape.
Transfer the sticks to a parchment- or Silpat-lined baking sheet, setting the sticks 1/2 inch apart. Refrigerate the baking sheets, uncovered, for 10 minutes. Bake until golden brown and crisp for 14 minutes. Rotate the pans at 7 minutes. Cool completely before coating and garnishing

1 cup raw almonds, 2 tbsp olive oil, 2 tsp honey, ½ tsp chili powder, ½ tsp garlic powder, ¼ tsp sriracha, 1 tsp hot sauce
Heat olive oil in a skillet. Combine almonds, honey, chili powder, garlic powder, sriracha and hot sauce in a large bowl and stir together.
Add almonds to skillet and cook on high heat for five minutes or until almonds have absorbed flavor.

2 cups unsalted peanuts, 1/4 cup granulated sugar, 1/2 cup Guinness (or other stout), 1/2 teaspoon vanilla, 1/4 teaspoon kosher salt.
Preheat oven to 300 °F and line a baking sheet with parchment paper or silpat.
Add the peanuts, sugar, beer and salt to a medium-sized pot and heat on medium-high, stirring until mixture comes to a boil. Reduce heat to medium-low and stir until the syrup has almost dissolved (about 10 minutes). Remove from the heat and stir in vanilla.
Spoon nuts onto the prepared baking sheet and spread with a rubber spatula. Place the tray in the oven and cook for 10 minutes. Remove tray and stir the nuts on the tray. Place tray back in oven and cook for an additional 10 minutes. Cool on tray. Separate the nuts and store in an airtight container.

8 sheets nori (dried seaweed), 1 Tbsp canola oil, 1 Tbsp sesame oil, sea salt.
Stir together canola oil and sesame oil in a small bowl. Place one sheet of nori on parchment paper or aluminum foil. Use a pastry brush to brush the nori lightly with oil. Salt the layer lightly. Place another sheet of nori directly on top of the oiled nori. Repeat with oil and salt. Repeat with remaining nori.
Roll up the nori sheets. Wrap them up tightly in parchment or aluminum foil for anywhere from 15 minutes to 1 hour. This will allow the nori to “marinate,” and the oil and salt will absorb evenly.
Heat a large pan over medium heat. Once heated, place one sheet of nori on the pan. Allow the bottom side to toast until it turns a greenish color. This should take about 5-10 seconds. Once the first side is toasted, use tongs to flip the nori and allow the other side to toast. Once the nori is crisp and toasted on both sides, take it out of the pan. Repeat with rest of the nori.
Once toasted, stack all of the sheets on top of each other and cut to your desired size.

3 tbsp canola oil
1/2 cup popcorn kernels
2-3 tablespoons butter
1-2 tsp sriracha
1-2 tsp kosher salt, to taste
Pop the pop corn. Melt the butter and stir in the sriracha. Drizzle over the popcorn and toss, seasoning with salt. Enjoy while toasty!

Recipe 1
2 medium heads cauliflower, cut into florets
1/4 cup small diced onion
1/4 cup grated Parmesan cheese
1/4 cup finely ground breadcrumbs
1 large egg
Preheat the oven to 350°F. Grease a nonstick baking sheet liberally with cooking spray.
Bring a large pot of salted water to a boil. Add the cauliflower florets to the water and cook them just until fork tender, 5 to 10 minutes. Thoroughly drain the florets and transfer them to a food processor. Pulse the cauliflower for a few seconds just until it breaks down into small pieces (about the size of grains of rice. Do not overmix the cauliflower or the mixture will be too wet to form.)
Measure out 3 packed cups of the cauliflower and add it to a large bowl. Stir in the diced onion, Parmesan cheese, breadcrumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper, mixing until thoroughly combined. (The mixture should be roughly the consistency of mashed potatoes.) Using your hands, scoop up 1- to 2-tablespoons of the mixture and mold it into a tater tot shape.
Bake the tots for about 20 minutes then flip them and bake an additional 10 to 15 minutes until crisped. Remove and serve with ketchup, pesto, humus or your preferred dipping sauce.
Recipe 2
1 medium head cauliflower, cut in pieces and cooked, 2 tbsp unsalted butter, 2 tbsps 35-percent cream, 1/3 cup sharp Cheddar grated, sea salt, freshly cracked pepper, 1 egg white, 1 cup panko breadcrumbs.
Pulse the cauliflower with the butter and cream in a food processor to a coarse consistency. Add the cheese and season with salt and pepper. Whip the egg white to a stiff peak in a bowl, and then fold into the cauliflower mixture to lighten it up. For best results, chill for about 30 minutes so they hold their shape.
Preheat the oven to 375 degrees F. Roll a spoonful of the mixture in the breadcrumbs, shape into tater tots using your hands and put on a baking sheet lined with parchment paper. Bake until slightly browned, about 15 minutes. Serve.

Use canned chickpeas, rinse and dry off. Drizzle about a tablespoon or two of olive oil onto the peas, then add pretty much whatever spices you want – 1/2 tsp cayenne pepper and cinnamon and 1/4 tsp salt.
Roast them in the oven at 400 degrees for about 45 minute – you can even go a bit longer until they’re nice and crispy. They are a little spicy and savory.

You will have to slice these with a mandolin to get them thin enough.
1 large zucchini, 2 tbsp. olive oil, Kosher salt
Preheat oven to 225 °F. Line two large baking sheets with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2. To cook faster, draw out the liquid by sandwiching between paper towels and pressing. Line up the slices tightly don’t overlap. Use a pastry brush to brush the olive oil on each zucchini slice. Sprinkle salt throughout the baking sheet. It’s better to use less salt initially because the slices will shrink. You can always add more later.
Bake for 2+ hours until they start to brown, aren’t soggy and are crisp. Cool before removing. Keep in an airtight container for no more than 3 days.

Apples, washed and dried.
Cut off the ends of an apple, core out the middle (I don’t), and thinly slice into ⅛-inch rounds with a Mandoline Slicer, but you can also use a sharp knife.
Line a microwave safe plate with parchment paper. Place a few apple slices on parchment paper in one single layer. (You will have to do this in batches.) Microwave for 4.5 to 5 minutes, or until edges of apples start to curl up (all microwaves are different; start watching the apples at about the 4-minute mark.
If the apples are small, about 2-inches in diameter, decrease the time by 1-minute.
Flip each slice and continue to microwave for 30 seconds to 1 minute, or until edges are crisp.
Remove from microwave and let stand 10 minutes, or until crispy and dry.
Time 20 minutes. Serves 4.

Easy to precut into slices and this trick keeps them from browning. Slice the apple into thirds. Slice the center piece into thirds again. Wrap a rubber band around the pieces to hold the apple together. They have a pocket for an ice pack.

1 cup apple butter, 1 cup whole wheat pastry flour, 1 cup oats, ¼ cup coconut oil, hardened, ¼ cup applesauce, ¼ cup coconut sugar or brown sugar, ½ tsp cinnamon, ½ tsp baking powder, ¼ tsp salt
Preheat oven to 350 degrees and lightly grease an 8X8 baking dish.
In a large bowl combine flour, oats, cinnamon, salt, brown sugar, and baking powder. Using your fingers or a pastry blender cut in coconut oil until only pea size pieces remain. Stir in applesauce.
Press half of the mixture into the bottom of baking dish. Be sure to apply enough pressure that mixture holds together. I placed a piece of wax paper over top and rolled a can back and forth.
Spread apple butter in an even layer over crust.
Crumble remaining crust mixture over the top of apple butter.
Bake for 35-40 minutes or until lightly golden brown. Allow to cool completely before cutting.
Apple Butter Recipe in a Slow Cooker
1½ lbs. of apples. 6-7 small apples. I used a mix of golden delicious and gala, ½ cup medjool dates. 10 -12 dates, pits removed, 1 tsp. cinnamon, ½ tsp. allspice, ½ cup water, pinch of salt
Peel, core, and chop apples into small chunks. I like to save the cores and large pieces of the peel to add in while the apple chunks cook. This is optional, but adds flavor and the core has pectin, which thickens the butter.
Put all ingredients into slow cooker. Cook on high with the lid on for 1 hour and then reduce heat to low. Continue to cook with the lid on for 8-9 hours on low stirring very occasionally. Remove the cores and peels at this point. Cook for 1 hour more with the lid off. Using a whisk stir mixture to break up remaining bits. Push mixture through a fine mesh strainer using the back of a wooden spoon to make a smooth butter. If it is not smooth enough, clean the strainer and push it through again.

1 tbs. extra virgin olive oil, 1/4 cup onion, finely diced, 2 cups fresh spinach, 1 garlic clove, minced, 6 eggs, 3 slices turkey bacon, cooked and chopped, 3/4 cup reduced fat cheddar cheese, shredded, 1 tbs. milk, 1/2 tsp. salt (or to taste), 1/2 tsp. pepper (or to taste)
Preheat oven to 350°F. In a sauté pan, heat olive oil. Add onion and cook for about 2 minutes. Add spinach and cook until wilted, about 2-3 more minutes. Add the minced garlic and cook for 30 seconds. Sprinkle with a little salt and pepper. Remove from the heat.
In a bowl, whisk together the eggs, milk, and the cheese. Season with the salt and pepper. Add the spinach mixture and the bacon and stir until well-combined.
Either use a silicone muffin pan or spray a muffin tin with non-stick spray. Evenly distribute the egg mixture amongst each muffin tin (I filled mine about ¾ of the way). If using a 12-cavity tin, fill the empty cavities about a 1/4 of the way with water. Bake for about 20 minutes or until the muffins have turned a light golden brown around the edges.
Store leftover muffins in the fridge in an airtight container. To reheat, stick in the microwave for about 20-30 seconds.

2 eggs, 1/4 cup canola oil, 1 cup packed brown sugar, 1/2 cup applesauce, 1 1/2 cups skim milk (or whatever milk you like), 2 tsp. vanilla extract, ½ tsp. salt, 1 tbsp. ground cinnamon
3 cups old-fashioned rolled oats, 2 tsp. baking powder, Optional: your favorite toppings (fruit, nuts, chocolate chips, etc.)
Preheat the oven to 350 °F. Line a muffin tin with paper or paper/foil muffin liners.
In a large bowl, whisk the eggs, oil, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. Push the toppings down into the oat mixture with a spoon.
Bake for 30 minutes. Let them cool for 5 minutes before eating. Store in an airtight container or freeze in a zip top storage bag.
Don’t skip the muffin liners in this recipe

4 medium carrots, peeled, 2 medium zucchini, 2 medium yellow summer squash, 2 Tbs butter or coconut oil, 1 large or two small garlic cloves, finely minced, ½ teaspoon sea salt divided, 1/8th teaspoon ground pepper, 6 large eggs, ¼ cup/60ml kefir or coconut milk, ¼ cup/28g coconut flour , sifted, ½ teaspoon baking powder, 1 small handful of fresh basil leaves, chopped (about 2 to 3 Tablespoons)
Preheat oven to 350°F. Line an 8 cup, 9×5 inch loaf pan with parchment paper and set aside.
Cut the carrots, zucchini and summer squash in half lengthwise and then into thin slices on a mandolin or with the slicing blade on a food processor.
In a large skillet or sauté pan heat butter or coconut oil. Add the minced garlic and stir until fragrant then add the sliced vegetables and season with ¼ tsp of salt and all the pepper. Cook over medium-low heat, stirring occasionally, until softened, about 8 to 10 minutes.
Meanwhile, in a small bowl , sift together coconut flour, remaining ¼ tsp of salt and baking powder, set aside. In a large bowl whisk together eggs, kefir (or coconut milk) and whisk in flour mixture until fully incorporated and slightly thickened. Fold in the cooked vegetables and basil. Scrape mixture into prepared pan.
Bake until light golden brown on top and set in the center, about 40-45 minutes. Remove cake from oven and let cool in pan 10 minutes. Remove from pan, and serve warm or let cool on a wire rack and serve at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days.

17. TAMAGOYAKI (Japanese Rolled Omelet)
This omelette is usually cooked in a specialized rectangular omelette pan. Prior to getting the specialized pan recently, I had been using my regular round frying pan all these years so don’t worry if you don’t have the omelette pan. Too difficult? It requires some practice, but if you want to take a short cut, try this Quick & Easy Tamagoyaki recipe. You can make it in 3 minutes! It’s perfect to make just one tamagoyaki for your meal or bento box!
3 large eggs, 4 Tbsp. dashi, 1 Tbsp. sugar, 1 tsp. soy sauce, 1 tsp. mirin, 1 pinch of salt
Served with Grated daikon radish, squeezed water out, Soy sauce
What you will need: Tamagoyaki frying pan (or a round 8-9″ non-stick frying pan), Paper towel moistened with oil, chopsticks, bamboo mat
Gently mix the eggs in a bowl (Do not over mix).
In another bowl, combine the seasonings and mix well. Pour the seasonings mixture into the egg and whisk gently. Strain the egg mixture through a sieve into a measuring cup with a handle (so it’s easier to pour later).
Heat the pan over medium high heat, dip a folded paper towel in oil, and apply oil to the pan. Put a little bit of egg mixture to see if the pan is hot. When the pan is ready, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other.
Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath. When the new layer of egg has set and still soft on top, start rolling from one side to the other.
Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath. When the new layer of egg has set and still soft on top, start rolling from one side to the other. Now this is 3rd round. Poke the air bubbles. The 4th round. Make sure to spread all over including under the rolled egg. Continue rolling into the log. This is 5th round. This is 6th round and final… You can brown the omelette a little bit.
Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes. Slice the omelette into ½” (1 cm) pieces. Serve with grated daikon and soy sauce.
Control the temperature of the pan by lifting the frying pan rather than adjusting the stove heat. If the heat is too weak, the egg will stick to the frying pan so be careful.

18. QUINOA PIZZA BITES Makes ~40 bites
2 cups cooked quinoa, 2 large eggs, 1 cup chopped onion, 1 cup shredded mozzarella cheese, 2 tsp minced garlic, 1/2 cup fresh basil, chopped, 1 cup chopped pepperoni slices (~1/2 of a 7 oz bag), 1/2 tsp seasoning salt, 1 tsp paprika, 1 tsp dried crushed oregano, pizza sauce for dipping
Preheat oven to 350°F.
Mix together all ingredients, except pizza sauce, in a medium mixing bowl. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each), and press down gently to compact.
Bake for 15-20 minutes.
Replace or remove the pepperoni and this is easily vegetarian as well!

Cream cheese, alfalfa sprouts, and ham slices wrapped up in a tortilla. With a side of baby carrots. I also do a BLT version with sprouts, bacon, and mayo.
Sunflower butter and jelly sandwich served with grapes.
Simple Sesame Noodles with sugar snap peas.
Salami and cut up mozzarella pieces with cherry tomatoes.

Add the salad dressing. This step is key in keeping the salad free of sogginess. I normally use about 1-2 tablespoons, but you can add more if you desire. Just don’t go overboard with it. The amount I add depends on the rest of the ingredients. For instance, if the vegetables are roasted with pretty strong spices, I may add less. If they are all raw, then I may add a bit more.
Add heartier vegetables – carrots, zucchini, sweet potatoes, tomatoes, cucumbers, radishes, bell peppers, etc. They serve as a nice barrier between the dressing and the more tender greens. I like to cut them a bit thicker so they will be less prone to soaking up the dressing. If I’m adding roasted vegetables, since they are a bit softer, I add them on top of the raw vegetables (as pictured above).
Add the beans, whole grains, or pasta. Some of my favorites include chickpeas, adzuki beans, quinoa, brown rice, and barley. If I’ve cooked a pasta dish like spaghetti or a pasta salad, I may add that sometimes, too. In that case, I won’t add dressing since it’s already sauced up.
Add the salad greens. Tear them into smaller pieces and add to the top. If you are going to add a protein, leave some additional space at the very top.
Seal the jar tightly with the lid and store in the fridge for up to 4 days.
The morning of: if you want to add protein (e.g. chicken, tofu, steak, nuts, seeds), cheese, or soft fruits and vegetables (avocados, berries) add them on top of the greens.
To serve: Give the jar a good shake and pour onto a plate/bowl. Enjoy!
Salad 1 cup zucchini, sliced 3/4 in. pieces, 1 cup roasted sweet potato, 1 cup roasted carrots, 1/2 cup chickpeas, 4 cups mixed greens, Protein of choice: chicken, steak, egg, tofu, nuts, seeds, etc., Cheese
Dressing 3 tablespoons freshly squeezed orange juice, 1 tablespoon canola oil, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon low-sodium soy sauce, 1/2 teaspoon fresh ginger, minced
But remember: The TSA’s 3-1-1 rule applies to the dressing, so don’t put it in the jar. Use a small travel-sized jar for dressing.

1/4 Cup Whole Food’s Antioxidant Energy Trail Mix (You can use any kind of trail mix though), and 3 Tbsp Organic Dark Chocolate Chips.
In a microwave safe bowl, melt the dark chocolate chips in the microwave. Make sure not to over heat them or they will burn. Microwave 20 seconds and stir. If they have not completely melted after stirring, microwave an addition 10-15 seconds.
On a piece of wax paper make chocolate circles with a spoon. (approximately 8) Should be the size of a quarter. Place the trail mix on top of the chocolate drops. Press them down into the chocolate lightly. Let the chocolate bites dry for about 40-60 minutes. Place in a refrigerator for faster results.

2 large eggs, 1 cup granulated sugar, 1/2 cup canola or vegetable oil, 3 medium/large ripe bananas, peeled and mashed (about 1 1/2 cups when mashed), 2 tablespoons creme fraiche or sour cream (Greek yogurt may be substituted; I used lite sour cream), 1 teaspoon vanilla extract, 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, or to taste, 1/4 tsp cinnamon
Preheat oven to 350F. Spray two 8×4-inch loaf pans with floured cooking spray, or grease and flour the pans; set aside.
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the eggs, sugar, and beat on medium-high speed until smooth, well-combined, and mixture is golden-yellow in color, about 4 to 5 minutes. Stop, scrape down the sides of the bowl, and with the mixer running on low-speed, slowly drizzle in the oil. Don’t dump it all in at once. Beat at medium speed until incorporated, about 1 to 2 minutes. Stop, scrape down the sides of the bowl, and add the bananas, sour cream, vanilla, and beat on medium-high speed until combined, about 1 to 2 minutes. Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, cinnamon, and beat on low-speed until just combined, about 1 minute.
Turn batter out into prepared pans, smoothing the tops lightly with a spatula if necessary, and bake for about 35 to 40 minutes (I baked 37 minutes), or until tops are domed, set, a toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. Optionally, in the last 5 to 10 minutes of baking, tent pans with foil (loosely drape a sheet of foil over pans) to prevent excessive browning on the top and sides of bread before center cooks through.
Remove pans from oven and allow to them to cool on top of a wire rack for about 15 to 30 minutes before turning out onto rack to cool completely. Bread will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

3 Medjool dates, 4 dried apricots, 2 Tbsp. unsweetened applesauce, 2 Tbsp. maple syrup, 1 tsp. vanilla extract, 1 cup rolled oats, ¼ cup coconut flour, ¼ tsp. ground cinnamon, ⅛ tsp. ground cardamom, ⅛ tsp. ground ginger, ⅛ tsp. ground nutmeg, 1 cup shredded carrots, unsweetened shredded coconut, for garnish
Into the bowl of a food processor or high-speed blender, add dates, apricots, applesauce, maple syrup, and vanilla extract, processing until dates and apricots have broken down into smaller pieces and ingredients are well combined
Add oats, coconut flour, spices, and shredded carrot, continuing to process until ingredients are well combined and the mixture sticks together easily.
Add generous amount of shredded coconut to a shallow bowl. Using a heaping tablespoon, roll dough between your hands before rolling it in the coconut to coat. Set aside on a plate and repeat with remaining dough. Store balls in an airtight container in the fridge for best results, or freeze for longer periods of time.

2 cups rolled oats (gluten-free if needed), 1 1/2 cup brown rice krispies, 1/4 cup shredded unsweetened coconut, 1/4 cup whole roasted almonds, roughly chopped, 1 tablespoon chia seeds, 1/4 teaspoon salt, 1/2 cup peanut butter or almond butter (I typically use peanut butter), 1/2 cup honey, 1 1/2 teaspoon vanilla, 1 (rounded) cup fresh blueberries or 3/4 cup dried blueberries
Greek Yogurt Coating – 1 tablespoon water, 1 teaspoon vanilla extract, 1/2 teaspoon gelatin, 1/4 cup greek yogurt, 1 tablespoon honey, pinch of salt, 2 cups powdered sugar
Skip this step if you are using dried blueberries. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spread the blueberries on the baking sheet. Roast for 30-40 minutes, or until the berries burst and shrink. Remove from oven and let cool.
Line an 9×13 square Pyrex pan with wax or parchment paper.
In a large bowl combine the oats, rice krispies, coconut, almonds, chia seeds and salt. Mix together.
In a small microwave safe bowl combine the almond butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the vanilla and mix again.
Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries. Press the mixture into the prepared pan and then using the back of a measuring cup press the mixture into the pan until it is tightly packed. Cover and place in the freezer for 1 hour. Cut into 9-12 bars and return to the freezer.
Make the greek yogurt coating. Combine the water and vanilla in a small bowl. Sprinkle the gelatin over top and whisk with a fork until the gelatin is evenly distributed. Set aside for about 5 minutes or until needed. It will set into a thick paste.
In another small bowl, whisk together the yogurt, honey, and salt. Microwave on 15 second bursts, stirring in between each burst, until the yogurt is liquidy and very warm to the touch. Don’t let it start to boil or the yogurt will curdle. I microwaved mine for 30 seconds total. Whisk the gelatin into the warm yogurt mixture. Whisk until the gelatin is completely dissolved. Scrape the yogurt mixture into a medium mixing bowl. Pour the powdered sugar on top. Use a mixer or whisk until the yogurt and powdered sugar combine into a thick, but pourable, coating.
Line a baking sheet with wax paper or a silpat. Working with one bar at a time, dip the bottom of the bar into the yogurt and allow any excess to drip off. Flip the bars over so the yogurt coated side faces up and place on the prepared baking sheet. They will be very sticky. Repeat with the remaining bars. Let the bars sit, uncovered, until dry to the touch, about four hours or overnight (I left mine overnight). Cover the remaining yogurt coating with plastic wrap until ready to use again.
Once the bars are completely dry, flip them over so the yogurt coated side is now facing down. Transfer the remaining yogurt coating to a sandwich size ziplock bag and snip a small hole in the corner. Drizzle the remaining coating over the bars and allow the bars to sit at least two hours or overnight (I left mine overnight).
Once the bars are completely dry, store in an airtight container at room temperature.

1/2 cup (1 stick) butter, 1/2 cup milk chocolate chips, 1 cup granulated sugar, 2 eggs, 1/2 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/4 teaspoon sea salt, 1 teaspoon vanilla extract, 1/2 cup chopped walnuts (optional)
Preheat oven to 350ºF (175º C).
Grease a 9×9 baking dish (or you can line the dish with greased parchment paper for easy brownie removal).
In a large mixing bowl, add the butter and melt for 1 minute in microwave (or until the butter has just melted). Quickly mix in chocolate chips with a spatula. They should melt into the butter easily. Add sugar and mix well with spatula. Crack in the eggs and beat them well with the spatula. Add flour, cocoa powder, salt, and vanilla extract. Mix to combine everything. Add walnuts and combine.

About admin

I would like to think of myself as a full time traveler. I have been retired since 2006 and in that time have traveled every winter for four to seven months. The months that I am "home", are often also spent on the road, hiking or kayaking. I hope to present a website that describes my travel along with my hiking and sea kayaking experiences.
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