Dessert Recipe: Spring Rhubarb Almond Squares

Time for a special spring treat!

Imagination is the highest form of research.

― Albert Einstein

You know it’s a good life when you’ve got great neighbors. Let’s hear it for great friends and neighbors, shall we?

When it comes to our hood, we’ve lucked out to the max, as was evidenced by the large bushel of blushingly gorgeous rhubarb that was harvested across the lane and delivered to my back deck this past week (thanks Brian!).

I'll call this the Diva salad today 🙂 It's so yummy!

But before we dive into this gorgeous recipe, I’ve got to say a very special thank you to another kind of friend.

The blogging kind!

Sarah at the Healthy Diva has a guest post up over at her Sydney, Australia based blog featuring IPOM and a simply yummy salad dressing recipe .

Feel free to pay her a visit to see what was up with this salad I enjoyed this past week. It’s a goodie!

Thanks so much to Sarah for the wonderfully kind invite – and welcome to any Diva readers who may be visiting IPOM for the 1st time!

“Be humble for you are made of earth. Be noble for you are made of stars”

― Serbian proverb

This rhubarb gifting came to me just as I had picked up a magazine dedicated to spring recipes – it’s easy to stumble upon delightful ways to use asparagus, rhubarb, nettles, and the many other wonderful spring foods that come at this time of year here in Canada.

I made a few alterations, based on what I had on hand, and went straight to work – reserving the remaining rhubarb to stew and use later (I grew up eating it with plain yoghurt for dessert).

The result was a beautiful, date square like dessert, with a bright gooey filling and gorgeous light texture.

All over town now, there are shoots of rhubarb plants exploding in backyard gardens everywhere.

I’ve never made space to plant it in my small backyard garden, and I figure as long as Brian’s across the lane I won’t need to 🙂

I used real butter in this version as the recipe called for, but I would be delighted to see it veganized with coconut butter too.

There is no other dairy in the recipe at all, so making this adjustment would be easy!

The Less:

Less far away fruit desserts means easy ways to eat local. Less tough to find ingredients means using what’s on hand, so you can get to work as soon as harvest is done. Less heavily sweet and cakey desserts means savoring without filling up, so you can still feel the pleasure long after you are done.

The More:

More rhubarb means more fresh, lively flavor. More local food means less carbon, and less cost to the planet and your pocketbook. More neighborly ways means stronger community, and more yummy desserts means inviting them over is easy.

Spring Rhubarb Almond Bars:

Adapted from Canadian Living Magazine

• 6 cups chopped fresh rhubarb (about 6 thick stalks)
• (3/4) cup brown sugar
• (1) tsp grated orange zest
• (1/3) cup fresh orange juice
• (1) tbsp all purpose flour
• (1.5) cups quick oats (not instant)
• (2/3) cup all purpose flour
• (1) cup brown sugar
• (3/4) tsp cinnamon
• pinch salt
• (2/3) cold butter, cubed
• (4) tbsp sliced or slivered almonds, chopped

Heat oven to 350 degrees and get a 9 inch square cake pan ready (no need to oil it).

In a large saucepan, combine the first 5 ingredients – rhubarb, sugar, orange zest, orange juice, and flour – and bring to a boil with the lid on. Reduce heat to medium, and cook, partially covered until the mixture is reduced to 1 3/4 cups or so – about 25-30 minutes. Make sure to stir regularly to keep the mixture from burning at the bottom.

Once cooked and reduced, turn the heat off and allow to cool for a few minutes, about 10 – 15 minutes or so.

While the rhubarb cooks, combine the oats, flour, brown sugar, cinnamon and salt in a mixing bowl and stir to combine. With fingers or a pastry cutter, blend in the butter (I always use my hands for this – nature’s tools – but that’s just me!).

Press 2/3 of the mixture into the cake pan. Bake at 350 degrees until golden brown, about 2 minutes. remove from oven and let cool 10 minutes before adding the rhubarb mixture.

Add the cooled rhubarb mixture to the pan and spread until it is even.

Next, add the chopped almonds to the remaining crumble mixture, and gently press together into small clumps. Sprinkle the mixture over the filling and distribute evenly.

Bake at 350 until the crumble is golden, about 40 minutes. Let cool completely in the pan before cutting into squares.

“The truth is, everyone is going to hurt you. You just got to find the ones worth suffering for.”

~ Bob Marley

Cut the cold butter into the bowl with a knife. Get ready to mix it all together.

A person’s a person, no matter how small.

~ Dr. Seuss, Horton Hears a Who

Crumble it all up until the mixture is well-integrated – making sure there are no large chunks of butter or sugar left straggling around in there.

I get in there like a kid in the dirt. I don’t like to wear gloves to garden either, do you?

Press the 2/3 of the mixture into the pan as tightly as you can. This will be the base for this wonderful yummy filling!

I would rather walk with a friend in the dark, than alone in the light.

― Helen Keller

Let this mixture cool before adding it to the base – about 15 minutes or so.

Try not to eat too much of it as it does this (but do be sure to eat a little).

You never fail until you stop trying.

~ Albert Einstein

Any almonds will do for this, sliced, slivered, even chopped whole almonds if that is what’s on hand.

Freedom is not worth having if it does not include the freedom to make mistakes.

~ Mahatma Gandhi

The result, a beautiful pan of (neighborly) spring goodness. Worthy of stopping to enjoy with friends, neighbors and family.

Serve these with or without vanilla ice cream, and give some to your neighbors (or not).

These guys will keep in a container or tin at room temperature – I am sure they would make a rather smashing breakfast served alongside some cashew cream or thick greek yoghurt.

How’s that for versatility?

You will do foolish things, but do them with enthusiasm.

~ Colette

I can’t wait for the next harvest from across the lane! Truthfully, Brian has got a pretty sweet garden and so I just might head over there with these bars awfully soon.

They just might be good enough to keep him delivering more of his earthly goodies 🙂

Life is what happens to you while you’re busy making other plans.

~ John Lennon

I hope each and every one of you had a fabulous weekend – next up, I’ll share with you a kick ass salad recipe inspired this week by a gift from another great friend of mine!

It features a favorite of mine that I haven’t posted about for a while…yep….it’s kale!

So stay tuned it’s that good.

• Are you gearing up to use rhubarb this spring or better yet, do you grow it?
• What is your favorite rhubarb or spring dessert recipe?

I hope you enjoy these as much as we did – and thanks again for reading and for your comments! I had a lot of fun with the last post and got more than a few awesome ideas for not only making but seasoning popcorn. Thank you!

Wishing you all a truly fabulous week – PS – I am traveling again (this time to the TDOT aka Toronto) so I might be spotty with my comments – I’ll be back the end of the week though!

Yours in Less (from out east),

On Mindfulness & Thoughts like Popcorn

Does anyone love popcorn as much as I do?

Miracles come in moments. Be ready and willing.

~ John Muir

Ever tried to meditate?

As in, sitting quietly, breathing mindfully (no where to go, nothing to do), clearing your mind of your thoughts? It’s a giant challenge, and one I don’t do often enough for sure.

Now imagine in that harried moment a boisterous loud popcorn popper, bubbling over with abundant, freshly popped (thoughts) and corn. Many of you might relate to this as we try to slow the pace of our minds, and the thoughts that keep ‘popping’ faster as we try harder to slow them down.

Eventually, if you sit long enough, those popcorn thoughts will slow down. Eventually, with practice, they do stop.

“Stress is caused by being in the now but wanting to be in the future, reducing the present to a means to an end.”

– The Power of Now by Eckhart Tolle

I don’t think I know a soul in this life who doesn’t benefit from taking some time to slow down, to breathe, and to simply be.

With that, I dedicate today’s post to popcorn, and to mindfulness.

Quiet. Peaceful. Present.

Pardon me for the (perhaps even slightly corny, okay, alot!) metaphoric post, but I couldn’t help it!

Popcorn is a long time personal favorite and I think it can help anyone wanting to practice mindfulness in a few small ways.

First of all, if you are an avid snacker, then it is likely you already know the virtues of being the proud and shrewd owner of a popcorn popper.

Last I checked, you can pick one up for about $20. Popcorn poppers don’t break, or require any cleaning, or take up any space (really) either.

They produce fresh, warm, and good-for-you popcorn in minutes.

Popcorn is literally the cheapest snack on earth – last I checked in it clocked at less than a quarter or so per large batch (to satisfy 2-3 people), and it also happens to be the healthiest, too.

“Be happy for this moment. This moment is your life.”

– Omar Khayyám

So, if you love snacking, chances are you love popcorn (though I have met those who detest it).

Fresh popped is far superior to anything microwaved (in taste, economic, waste, and health factor), and also gives fried, salted, and over-processed snacks like bagged and boxed chips a serious run for their money.

So, if you don’t have a popper yet, they can be found easily at a bigger drug store, or cookshop.

I buy large bags of popcorn at a time a store it in a jar for easy access and scooping. My girls adore it, and so do I.

Many a meal has been made of popcorn, carrot sticks, and re-run marathons of Friends. Precisely why we *sometimes* look forward to the husband’s business trips.

But we don’t tell him that. We wouldn’t want to upset anyone now, would we?! 😉

Hope is a waking dream.
~ Aristotle

The Less:

Less salted, fried, and packaged snacks, means less salt, oil, fat and empty, fattening foods in your life. Less worry about snacking means more enjoyment of those moments, and less guilt later about cravings, snacking, and eating in general. Less cost and less prep means snacking well is super easy, just breathe deep while it pops, and remember to stay present (or not).

The More:

More clean eating snack food means worry is banished. More tasty clean toppings means fresh flavor is abundant. More fresh homemade snack foods means the grocery snack aisles are history, and more high fiber popcorn means 100% satisfaction guaranteed.

Homemade Popcorn:

• (1) electric Popcorn Popper
• (1) scoop popcorn kernels (organic if possible)
• (3-4) tbsp olive oil (feel free to also use melted butter)
• sea salt to taste
• other toppings to taste: nutritional yeast, chile powder, chile flakes, seasoning salt, black pepper, tamari, garlic powder…what are your faves?

Start by plugging in the popper and heating it for a minute or so to get it ready. Get a large clean bowl ready. Add the popcorn kernels, breathe deeply….exhale. Breathe deeply again……..exhale. Repeat until the popcorn starts popping! Add the oil in small bits as the popcorn comes out (yes, it is very interactive) – this will ensure even coating of all the kernels as best as you can.

Add your salt and seasonings as you add the oil. Once the thoughts, er, popcorn, are done cascading from the mouth of the popper, unplug and take one last mindful deep breath (or not).

Mix all with your hands. Choose your favorite show or movie, and enjoy!

Of course, if you don’t eat a lot of salt, or oil, or butter, you can eat popcorn completely naked too. It’s still delicious.

You can use one or all of these.

Sea salt,  nutritional yeast, olive oil.

“Feelings come and go like clouds in a windy sky. Conscious breathing is my anchor.”

― Thich Nhat Hanh

You can also try these: chili flakes, garlic powder, and seasoned salts of all kinds.

Another one of my favorite bloggers also tipped me off to one of her favorite childhood snacks a while back. I’ve yet to try this (mostly because I think it will be just too good), but she grew up enjoying cubes of sharp cheddar cheese cubes in her popcorn – thanks to Sharyn at thekalechronicles for that tip – one of these days I am surely trying that as the kids will love it, that I am sure! 

Have any of you enjoyed popcorn this way?

The power of imagination makes us infinite.

~ John Muir

Enjoy popcorn well, and revel in the simplicity of such an easy and economical way to scratch the snack itch.

After all that mindful deep breathing (or not), make sure to check in that you are not mindlessly scarfing the fruits of your labor. I think popcorn has an ever so valuable added layer of benefit for us – to make sure we are staying in the present moment long after the popper stops and we sit down eat it.

The present piece, the present bite, the present laugh.

I have observed this from years of popcorn eating experience, of course! 😉

“Few of us ever live in the present. We are forever anticipating what is to come or remembering what has gone.”

― Louis L’Amour

That was a moment (or two) well enjoyed.

“The real pleasure,the real peace,  the real enlightenment is to give. The more you give the more you get. If you give 10, you get 100.”

– Bikram Choudhury

• Are you a popcorn fan too?
• What are your favorite popcorn toppings?
• How do you meditate or stay mindful?

I’d love to share with you on this as it is a matter very dear to me (both popcorn and mindfulness), I’m always looking for ways to improve my ability to practice and enjoy both!

Let us know and share your tips if you will! Here’s wishing you all a super wonderful weekend!

Yours in Less,

Recipe: Fierce French Lentil Salad

The only way to improve a lentil is to make it (just a little) fierce & French!

“The only true wisdom is in knowing you know nothing.”
― Socrates

Greetings fine blogging friends!

I’m back home after a brief business trip to the foothills of the Rocky Mountains (a fancy way of saying Calgary).

I have returned home to a few new blooms in the garden and dare I say….just a tiny bit of a tan on my face?!! Okay, that might be stretching it a (just a little) but I did spend a couple of days in the warm Prairie sun – it was pretty sweet 🙂

It’s always extra-super-amazing to be back home, no matter how long I leave for.

“Unless someone like you cares a whole awful lot,
Nothing is going to get better. It’s not.”

― Dr. Seuss, The Lorax

In keeping with my last post (and a few before that I think!), here is one of my favorite go-to cold protein salad recipes. I hesitate to call it a recipe, as it’s more just a food I love, and a food I fall back on time and time again.

More lentils! But not just any old lentils.

I am talking about French lentils, or Puy lentils as they are also called (they originally came from Puy, France). Those of you who read this blog regularly might just say I have been training for France my entire adult life – which is about as long as I’ve been enjoying these deliciously sophisticated legumes!!

Not exactly the French countryside, but every once in a while it's fun to pretend. This view is right up the street from my house in the city. Doesn't it look quaint?

“Count your age by friends, not years. Count your life by smiles, not tears.”

― John Lennon

It could be hard to find these in some parts of the world, and I’ve always found them successfully in health food or organic grocery stores. A suitable substitute would be ‘Beluga’ lentils, also black and a little plumper.

I have read that French lentils take longer to cook than other lentils, which I have never found to be the case – it could be because I steam them, instead of boiling them (which for me always turns this kind to mush).

Does anyone else do this too?

I can’t tell you where I learned this from, or how I learned it, because I honestly don’t remember – but what I can tell you is it makes them ridiculously good!

Let’s get to this fierce salad, shall we? Yes!

“I can’t go back to yesterday because I was a different person then. ”

― Lewis Carroll, Alice in Wonderland

The Less:

Less boiling in hot water means more in-tact nutrition in your final product. Less canned beans and lentils means more texture, and less waste, recycling, and cost. Less heavy & starchy beans means a lighter feeling in your tummy, and less heavy tummies means more light smiles and happy times – and (maybe) (just a little) less gas. Good, right?

The More:

More high fiber legumes means more roughage in your system. More rich protein and satisfaction means you need to eat less to get full. More yummy textures and flavors mean more variety and substance. More taste and versatility means you can serve these to anyone – even if they aren’t lentil lovers (yet!).

Fierce French Lentil Salad:

• (1) cup French lentils or Puy lentils (can sub Beluga lentils)
• (1) pint grape tomatoes, roasted (or 1/2 cup thinly sliced or chopped sun-dried tomatoes in oil)
• (1/2) cup green onions
• (3) tbsp extra virgin olive oil
• (2) tbsp red wine vinegar
• (1) tsp salt (or to taste)
• (1/2) cup roasted almond slivers or blanched sliced almonds
• (1/2) cup cubes of feta cheese (optional)
• fresh black pepper

The Lentils:

The trick here is to soak the lentils at least 12 hours. I usually put up a bowl to soak over night and cook them in the morning or the following evening.

Combine the lentils with lots of cold water and soak. When ready to cook, drain the lentils and rinse in a colander with plenty of cold water. Put the lentils into a vegetable steamer with enough water to last long enough to boil 25-30 minutes. Bring to a boil, once the steam water is boiling, turn the heat to medium-high and cook, covered for 25-30 minutes, or until the lentils are soft. You can test them by tasting or squashing one between your fingers – it should crush easily, but you don’t want it to be mush either.

Once the lentils are done (soft but firm), transfer them to a bowl to cool. After about 5 minutes, add the olive oil and salt (you can also add the vinegar at this stage) to the still warm/hot lentils – this allows the oil and salt to soak into each lentil’s individual little soul, infusing it with yummy depth and fierce flavor!

From here, you can store the lentils in the fridge until you want to use them. Or, proceed with the following steps!

The Tomatoes:

If you are using roasted grape tomatoes, rinse the tomatoes in water and drain. Heat the oven to 350 degrees. Toss the tomatoes in a tbsp of olive oil or so and sprinkle with a little salt and pepper. Place on a flat oiled sheet, and roast the tomatoes until wrinkly – anywhere from 45 minutes to an hour. They should be black a little on the bottom. Remove and cool on the pan before transferring to a bowl.

This step can be done well in advance – I often buy ‘cast-offs’ from the produce section of wrinkly tomatoes that are too old to eat fresh. They are usually dirt cheap and I roast them and keep them in the fridge. Delicious on sandwiches or on top of a salad or roasted veggies – even on pasta with capers!

The Nuts:

Roast the nuts by placing them dry on a flat cookie sheet in the oven. Roast at 350 degrees for about 3-4 minutes, or until fragrant and turning brown.

Roasted almonds are the family favorite and we have a bowl of them in the kitchen pretty much all the time. The kids love them, the husband loves them, guests love them. I often toast up a few cups and use them at dinner.

Leftovers are brilliant on breakfast cereals or Mediterranean yoghurt in the morning with hemp hearts & maple syrup 🙂

To create the salad, combine the oiled & salted cooked (and cooled) lentils in a bowl with the nuts, green onions, and optional feta. If you are using sun-dried tomatoes, add them when you mix as well. For the roasted tomatoes, add these to the top of the mixture in the serving bowl(s) just before serving.

Do what you can, with what you have, where you are.”

― Theodore Roosevelt

This dish (or a version of this dish) is a fabulous picnic salad or addition to a summer potluck. Served with greens, fresh baguette or crackers, and a glass of French wine, the only thing better would be, well, being in France! 🙂

“Be yourself; everyone else is already taken.”

― Oscar Wilde

Life isn’t about finding yourself. Life is about creating yourself.”

― George Bernard Shaw

A classic shot of T and me on my first trip to Paris, summer of 2010.

Getting out there into the big big world helps us to appreciate coming home (just a little) more, and I always come home (just a little) more thankful for all the relationships I am so lucky to be a participant in.

Whether it is the friendships and connections forged on the road or the smiles on the kids faces when you walk in the door (yes – even after one night away – lucky me!), interactions with others are always an extraordinarily special gift.

It’s a good life, indeed. Isn’t it?

Thanks to all of you who continue to read and support this (little) blog – your comments always make my day, no matter where I am!

“It is not that I’m so smart. But I stay with the questions much longer.”

― Albert Einstein

• What’s your favorite potluck summer salad?
• Have you a favorite lentil variety or recipe to share with us?

Let us know! I hear there is a sweet vegan potluck coming up (click the link for more info over at an unrefined vegan), it’s time to start planning contributions!

I can’t wait to see what we are all bringing to the table, and a giant thanks to Ann at AUV for bringing it all together and for all the inspiration!

Yours in Less,

Recipe: Sesame Seaweed Gomashio

Time to lighten up!

Everyone thinks of changing the world, but no one thinks of changing himself.

~ Leo Tolstoy

Lighten up you say?

Yes, friends, it’s time to lighten up (just a little) here at the world IPOM headquarters!

It’s been a really great few months since this little blog began. Actually, let’s get real, it’s been a phenomenally fun few months for this girl – sharing recipes and thoughts on food and life has been a wonderful experience so far, one that has been made rich by all of you!

A moment of gratitude by an old barn - one to remember! Namaste!

Our lives begin to end the day we become silent about things that matter.

~ Martin Luther King, Jr.

Now, I’d love to have you all believe that I am truly pleased with myself at every given moment.

Truly I would!

But that would just not be right, or even close to accurate, now would it?

The real deal is that after a long dreary west coast winter, I’m feeling (just a little) more ‘well fed’ than I’d like.

You know all this cooking inevitably leads to eating – which IS (of course) a good thing – but I know my body well enough to know when it’s time for an ever so slight re-calibration.

Be the change that you wish to see in the world.

~ Mahatma Gandhi

Just like a barista whose espresso is running (just a little) too fast, I’ll be tightening up the grind a little to reach that sweet spot that makes the coffee (along with the body and soul) sing.

Of course, the body is most certainly not an espresso machine, or a few grams of coffee beans – but I do like to think it’s a whole lot simpler than that.

“Knowing yourself is the beginning of all wisdom.”

― Aristotle

We'll be there in no time!

You won’t see any dramatic or drastic measures of any kind here, even though that is most certainly in my nature to do (which is precisely the reason I won’t do it).

Instead I’ll be cutting back (just a little) and making small changes that are sustainable. It’s that time of year anyway!

“True life is lived when tiny changes occur.”

~ Leo Tolstoy

So with that, I’ll be posting the same healthy recipes and sharing the same good eats as always.

I’ll be eating (and sharing) a lot more salads. Come the season, fresh fruits will play a much bigger role too. Watermelon will once again become a household staple (it always is in the summer when it’s cheap and sweet).

It’s time to put away the soup pots and the casserole dishes, and bring out the salad graters and dusty popsicle sticks. (It is almost summer after all).

Prepare for the summer spreads..

Today I will start with a simple healthy recipe to top your green salads with.

This recipe with Japanese roots has been a household staple in my family since I was young, and my mom still has it on her dinner table every night. Sprinkle it on everything from salad to brown rice to pasta, and you’ve got protein, minerals, calcium, and loads of flavor easily at hand.

“Those who cannot change their minds cannot change anything.”

~ George Bernard Shaw

The Less:

Less overly salty condiments means less sodium in the diet overall. Less store-bought toasted seeds means more fresh oils that aren’t rancid from lingering on a shelf. Less store-bought anything means more pennies in your wallet, and less waste, packaging, and less than clean karma to boot.

The More:

More seaweed in your diet means more fine minerals in your blood. More sesame means more calcium too. More home toasted seeds means more flavor and freshness, and more healthy condiments on hand make sprucing up meals a breeze.

Sesame Seaweed Gomashio:

• (1) cup un-toasted sesame seeds (Japanese tradition says use un-hulled, but either is great)
• (1) small handful of Dulse seaweed (about 1/4-1/3 cup)
• (1) tsp sea salt, ground fine (optional)

Start by heating a non stick or cast iron pan on medium heat until warm. Add the seeds and stir. Tear the dulse piece into smaller pieces and add to the seeds while they continue to warm up.

Stirring frequently, toast the dulse and seeds together for 5-7 minutes on medium-high heat. They are done when fragrant, turning brown, and the sesame seeds start popping here and there!

Remove from heat and let cool a little. Transfer to a hand blender with a grinding attachment, a food processor, and grind.

Growing up my mom had a hand grinder (one of those old metal ones that attached to the edge of the counter). I remember grinding gomashio on a regular basis as part of our kitchen duties. I always think one day I will get one of those.

Sesame seeds are a vegetarian’s best friend (unless for some reason you are intolerant).

High in calcium and protein, these little nutritious dynamos pack a flavor punch.

Used often in Japanese and Asian foods, they add a wonderful flavor to the simplest of foods.

“I’ve got nothing to do today but smile.”

― Simon and Garfunkel

Sea vegetables also pack a highly beneficial list of nutrients for our bodies that are hard to get.

Loaded with minerals from the sea like iodine, they are naturally salty and especially tasty when toasted.

Added to traditional gomashio, they add a fleck of lovely color and natural salty flavor, so the additional salt is totally optional here.

“Count your age by friends, not years. Count your life by smiles, not tears.”

― John Lennon

Gomashio can also be used as a condiment for macrobiotic eating – which is a wonderfully gentle way of approaching food and one I often gravitate towards when I feel the need to fine tune.

“Life belongs to the living, and he who lives must be prepared for changes”

― Johann Wolfgang von Goethe

This tasty add on to your meals compliments with amazing flavor and texture on a basic green salad, a steamed veggie bowl, or just plain cooked rice or quinoa.

“To improve is to change; to be perfect is to change often.”

― Winston S. Churchill

Can't wait for these summer sunsets (under a full moon no less)

So with that dear friends, I’m looking forward to getting on with getting on!

With so many fresh local foods to look forward to here in this part of the world, it couldn’t be a better time.

• Are you making any adjustments to your routine in prep for summer?
• How do you re-calibrate?

I’d love to hear how you are celebrating (and preparing for) the oncoming season.

I’m off for a few days traveling for work – I’ll be blog stalking from the road but my comments may be (just a little) sparse – rest assured I’ll be back in just a few days though!

I hope you all had a wonderful weekend – thanks (as always) for stopping by!

Yours in Less,

Recipe: Lively Yellow Potato Salad

You’ve got to love anything this comfortable in its own skin.

“Manifest plainness, embrace simplicity, reduce selfishness, have few desires.”

– Lao-Tzu

Holla bloggers!

Welcome to another springy post! I’ve got to tell you (though it’s still a little cool), it’s pretty sweet here when the sun is out!

The patio furniture is coming out this weekend and the new garden topsoil has (finally) settled. Even the outdoor hockey net is out in the lane again and I can hear the sounds of balls hitting the garage doors in my neighborhood on weeknights.

Life is (at last) happening all around, folks are getting outside, and spring is in full swing.

Oh my! It’s a good thing!

Spring brings with it the promise of summer, and warm evenings spent outside. With that, comes time for warm weather sides and salads, either to accompany the barbecue (for the carnivorous hubby) or just to have as they are (my way).

“We do not remember days, we remember moments.”

– Cesare Pavese

Here is a lively potato salad to start the season of outdoor living featuring my favorite – the humble (and often maligned) potato!

As a vegetarian (who eats little dairy and at times none), I’ve always been (just a little) saddened at the (IMO) unfair rap that poor old potatoes get from many fad diet doctrines out there.

These little gems that grow in even the poorest of soil are amazingly nutritious (especially the skins), easily available and totally dirt cheap considering some of the other foods we buy to eat well. High in easily digested healthy carbs, potatoes are filling, tasty, and super versatile.

Happiness is making the most of what you have.

-Rosamunde Pilcher

Bake them, steam them, roast them. Grate them, fry them (not my fave), or even dehydrate them (I once tried them as raw potato chips in my raw days – they were actually okay!).

Here is a healthy way to enjoy these gluten-free darlings – without all the high-fat dairy-based toppings commonly associated with potatoes – this was a big hit at the office this week!

Now let’s get to the heart of this post!

The skins are super nutritious, so leave them on! Do try to buy organic if you can - but don't stress too much about it either!

The Less:

Less fried or over-processed potatoes means cleaner, more honest nutrition. Less mayo-based dressings means less fat and less clutter in your food. Less packaged or store-bought picnic food means less packaging at (way) less cost. Less costly food means more money in your pocket, and that’s a sweet feeling for sure.

The More:

More potato based eating means more vegetable based carbs so putting them where your body needs them is a snap. More cold salads means set up is a snap, just grab it from the fridge and go! More fresh veggies to dress them means more color and crunch, so you can settle in to your summer with style.

Lively Yellow Potato Salad:

Veggies:

• 6 cups yellow flesh potatoes, chopped with skin on (about 2.5#)
• (1) bunch dill, chopped
• (1) red pepper, chopped
• (1) 398ml can artichoke hearts (5 each)
• (1/2) cup red onion

Dressing:

• (1/4) cup good olive oil
• (2) tbsp red wine vinegar (add more to taste)
• (1-2) tsp sea salt
• (1) tbsp good prepared mustard
• (1) tbsp sugar (any kind you like – feel free to add more if you use extra vinegar)
• Fresh pepper if desired

Start by combining the chopped potatoes in a pot with a little water (about 2 cups). Put them up to boil in the water by bringing to a boil with the lid on. Once boiling, turn the heat to medium low and cook, covered, for 12-15 minutes, or until pricked easily with a fork.

While the potatoes cook, chop dill, pepper, and red onion and add to a large mixing bowl.

Drain your artichokes and cut by first quartering them lengthwise, then cutting the quarters horizontally to get slightly smaller pieces. Add to the bowl along with the other veggies.

Next, combine the dressing ingredients and whisk together until combined (and gorgeous). Is there anyone else out there that gets excited by this stuff?

Gosh, sometimes I feel like a real nerd…

Once the potatoes are soft and ready, drain them in a colander and let sit for a minute or two to cool and shed excess liquid from the boiling process.

Transfer the hot spuds to a separate mixing bowl and allow to cool an additional 3-4 minutes or so. The reason for this is to get the potatoes to the most optimal temperature for soaking up the dressing.

If you add the dressing too soon, the potatoes will soak it up too quickly and the heat can affect the flavor of the dressing. By allowing them to cool only slightly, you get a potato that is still warm (but no too hot).

When the potatoes are only steaming slightly and you can touch them with your hands for a few seconds comfortably (about 3-4 minutes after cooking), add the dressing and mix. Allow the potatoes to sit in the dressing and soak it all up another 5 minutes while they cool a little further.

Once they are only slightly warm, toss in the large bowl with the waiting chopped raw veggies and dill.

Mix gently to evenly distribute! Wonderful!

Serve as is straight out of the mixing bowl or transfer to a clean serving dish.

A gorgeous salad to take to a summer potluck – a totally refreshing and zesty take on traditional cold potato salad, sans mayonnaise or dairy of any kinds!

For those who eat eggs, I would serve this salad with classic deviled eggs and a green salad for a perfect summer meal. This is also great as a side to any protein dish.

Live each day as if your life had just begun.

– Johann Wolfgang von Goethe

It’s great with olives too, and a side of extra smiles.

That man is the richest whose pleasures are the cheapest.

– Thoreau

Life shrinks or expands in proportion to one’s courage.

– Anais Nin

Thanks to all of you for reading and commenting on the last post. It was great to hear from all of you runners, yogis, cyclists, swimmers, and walkers! It does a heart good to hear your stories and especially those of you who might be trying something new – I’d love to hear how you make out!

“In seeking happiness for others, you find it for yourself.”

~ Anonymous

Here’s to new recipes and new experiences!

Whether it is a new food, a new friend, or a new activity, starting something new is always a thrill.

One this girl never gets tired of 🙂

• Did you try something new this week?
• What is your favorite way to enjoy potatoes (if at all)?

You know how much I adore hearing from you all, wishing you a wonderful day!

Yours in Less,

The Less & More of Running (more or less)

A little change of pace is always welcome here.

If I’m free, it’s because I’m always running.

~ Jimi Hendrix

Ready to talk a little moving IPOM style?

When it comes to exercise, the preferred approach (in this girl’s humble corner of the world) is just this:

Moderately everyday instead of obsessively now and then

With all the pressure we face in life to be constantly awesome (mostly put on our own selves by our own selves) – it can be easy for some of us to fall into traps.

Traps of thinking if we aren’t 100% clean eating, we fail, or traps of thinking if we aren’t the best at something we shouldn’t do it.

Obsessing over perfection is just silly, and it’s always better to do something good than to not.

Since physical results are always cumulative (resulting from regular habits), I can’t stress enough how key adopting this philosophy has been for me personally in as many areas of my life as possible (and trust me it does not come naturally).

Let freedom reign. The sun never set on so glorious a human achievement.

~ Nelson Mandela

This is not me (But it could be). Well, sort of.

With all the wonderful fitness choices available out there, I settled long ago on my one true fitness love.

Yes, it’s running!

And no, I am not hardcore like the crazy guys pictured here (really, not at all).

I don’t race (not to say I am against it). I don’t run with headphones, or even with a clock or a watch. It’s just me, my thoughts, the road ahead, and whatever time I have to get out there. So I try to make the most of it. The important thing is to do it as often as I can.

But enough about me.

All men should strive to learn before they die, what they are running from, and to, and why.

~ James Thurber

You could just stumble upon this...

Regardless of the time you have, or the day you’ve had, it’s really just about starting.

If you regularly have a tough time just getting out, try my girlfriends brilliant ‘5 minute rule’: tell yourself you’ll do it for just 5 minutes – once you are out there all warmed up and breathing that fresh air – see where you go, it’s never back home 🙂

So if you are a seasoned runner, someone who’s never run, or someone who’s even just thinking about it, here is the less and more of running IPOM style – I’d love to see what you have to add to this!

The Less:

Less Time: Despite what anyone says (“I don’t have time!”)….you absolutely can get a good cardio workout in just 20 minutes. Seriously folks! 20 minutes! Where else do you get that kind of a return on your time? Factor in 3 minutes to change, 20 seconds to tie your shoes, and you are in business as soon as you cross your doorstep.

Less Money: A pair of decent running shoes costs about $60 and up. Add a pair of shorts, a sports bra (for us ladies), and an old rock t-shirt (I don’t run in one but I have always wanted to) and out the door you go! No membership fees, no classes. No driving, no gas. Less cost for more benefit. Less is oh so much more here.

Less Constraints: Go anytime. Anywhere. Go when you are traveling (a fabulous way to see a foreign city). You choose. No late starts, no classmates. No worries. Less dependence. Less pressure. Just lace up and go! It’s free to try, and best of all, if you like it, it’s free to keep going too!

Always do your best. What you plant now, you will harvest later.

~ Og Mandino

The More:

More Cardio: Moving at your own pace means you set the tone. Climbing a hill while running is a real achievement, so work into it. Power walker? You are half way there already. It’s all good, so go slow, and don’t stop – just find your pace (even if you do feel like a turtle at first) and settle in.

More Meditation: Every runner’s got their reasons why they are hooked. Mine is in the meditation. Every step in the cold air is a sun salutation. Every thought processed, every step forward, I can work it all out. The ‘zone’ is the best zen feeling I’ve ever found, and it’s one that lasts throughout the rest of the day, and seeps into all areas of life. Namaste!

More Leanness: All good cardio promotes lean muscle development and the cardio burns lots of fuel.

Fresh air in your cells means more oxygen flowing so they can do more dirty work. Strong muscles means better efficiency.

More Strength: More strength means more power and more power means, well, more power to do the things you really love!

More Freedom: You can go wherever you feel moved. Wherever, whenever. Like walking (also a fave), all you need is you, a few minutes, and a will to go. Let your feet do the rest! No special gear, no vehicle. No company necessary (unless you want it).

More Scenery: See the world on foot! Anywhere you go, the world awaits.

More Confidence: This is the real deal. When you set your mind to running, there is no feeling like the finish. Knowing that you can, and you will, is (IMO) just about the best feeling in the world. It’s a gift you can give yourself every single day!

More fresh Air. More time just for you.

Gear is important, but not THAT important. I recently cleared out my ‘gear box’ and got rid of about 80% of what I had in there (part of my spring clean). But there are one or two very important essentials, starting with a good supportive sports bra (unless you are a dude in which case you are all good).

The greatest step is out the door

~ German Proverb

A good athletic top or two is nice. You want something light, that you can really sweat in.

Cotton is okay, but there is some great technical stuff out there, and really, one is all you need.

It’s worth it, no matter what sport you do in it.

Of course, if you want to be (just a little) bad-ass, wear a cool rock t-shirt. I’ve always wanted to do that 😉

There is no one giant step that does it. It’s a lot of little steps.

~ Peter A. Cohen

Then there are the shoes. Yes – the shoes! There are lots of different philosophies on shoes. I am not an expert, so make sure to buy comfy ones from a decent brand.

There are even folks doing this completely barefoot these days..

What do you prefer?

Call me simple, but running is the reason I don’t get on skis (never mind I am not a fan of the cold snow)…give me a snowy trail, a good fleece jacket, and an hour and I am happy as a clam!

There are folks who have trouble running, whether it is hard on the knees or just not your thing. Thankfully, there is no end to the ways we can care for our bodies.

It just matters that we do.

• Are you a runner?
• Got any tips you’d like to share?
• What is your favorite way to stay fit?

Whatever gets you there..

Begin to be now what you will be hereafter.

~ William James

I’d love to hear your thoughts on fitness and how you get outdoors. The best things in life really are free, and I can’t think of anything better than fresh, cool air. (Just a little) everyday is all takes!

Let us know your thoughts friends, and as always, much gratitude and thanks for reading!

I hope you all are having a fabulous day – our next post – a fabulous potato salad!

Yours in Less,

Recipe: Light Peach & Banana Smoothie

Welcome to the week friends!

All life is an experiment. The more experiments you make, the better.

~ Ralph Waldo Emerson.

Hello all! Hoping you all had a wonderful weekend!

We spent some time doing some more spring cleaning – and by that I mean mostly me. It was time to (finally) get to a closet project I’d been dreaming of for a while (but hadn’t the courage to tackle).

So I did it…and (seriously)……it feels just as good as I thought it would!

Don’t judge each day by the harvest you reap but by the seeds you plant.

– Robert Louis Stevenson.

Today is also the first anniversary of the day I woke up and started something new – the idea for Not So Fast was officially born a year ago today. My how time flies!

It is wonderful to see the journey that has emerged from starting this blog (and this super fun project). It is one of true community – and THAT my friends is a (very) beautiful thing – so thank you (truly) for the support, appreciation, & the sharing & sheer inspiration that overflows from this wonderful blogging community!

You all amaze me. Truly, you do!!

Life is either a daring adventure or nothing.

– Helen Keller.

So, let’s get to this yummy smoothie now, shall we?

The More:

More fresh fruit to start the day means more simple natural sugars to get you going. More bananas (from fair trade farms) means more good hearty nutrition with minimal calories and heaviness. More blended goodness means digesting is a snap – so lightness is yours for the day!

The Less:

Less sweets and extras in your smoothies means simple ingredients on hand are all you need. Less of the fancy stuff means ingredients are attainable and cheap – so you can get more for less – and feel great doing it!

Light Peach & Banana Smoothie:

• (2) bananas, fresh or frozen
• (1) cup peaches, frozen or fresh (you can also sub nectarines)
• (3-4) dates, pitted
• (1- 1.5) cups almond milk
• (4-6) ice cubes
• cinnamon or cardamom to sprinkle on top (optional)
• a lovely cinnamon stick to dress up the glass (optional too of course!)

Combine all of the ingredients in your blender and blend on high until frothy and beautiful. Feel free to add more almond milk or water as needed to get the mixture rolling.

Enjoy on your deck (in a clean mason jar maybe 🙂 ) with a good book, view, or just one or two quiet moments to yourself.

The best things in life aren’t things.

~ Art Buchwald

Be helpful. When you see a person without a smile, give them yours

– Zig Ziglar

Me and my little inspiration...

With all this nice weather – smoothie season is about to kick in to high gear – I am getting giddy just thinking about it!

Here is a quote that I found particularly awesome this weekend:

Life is not about weathering the storm….it’s about learning to dance in the rain.

• What smoothies are you loving these days?
• Got any tips on how to dance in the rain?

Let’s get moving, shall we? I am already…

🙂

Yours in Less,

On Mason Jars, Sandwiches, and Water

Have you had enough water yet today?

Let there be work, bread, water and salt for all.

~ Nelson Mandela

Greetings blogging friends! Is everyone gearing up for another fine few spring days?

I mentioned in my last post that a busy week it has been! A bit of weeknight entertaining and nice weather can do that – and before we know it, the weekend is here – just in time for more sun, and more water guzzling!

Today’s post is a round up of a few of my favorite moments from the week…more little things that add up to this big thing we call LIFE!

We all know how good water is for us – our bodies are made up of 90% of it. Ever added a slice of cucumber to your glass?

So. Refreshing. So. Easy…so if you’ve been lax on your water intake today, go help yourself to a cold glass with or without cucumber!

The day, water, sun, moon, night – I do not have to purchase these things with money.

~ Plautus

This week our long term tenant left us for the adventure of road tripping across our amazing expanse of a country headed for Nova Scotia!

• Are you road tripping this summer?

She left us with many fond memories, kind words of appreciation, and something else that brings me joy – a whole flat of mason jars!

Yup! Pretty thrilling. And I’m serious – thanks Amanda! (and not just for the mason jars!)

All cleaned up and ready to be filled. So many possibilities! So many great things ahead!

• What would you put in there?

A dream is the bearer of a new possibility, the enlarged horizon, the great hope.

~ Howard Thurman

More ocean views (I swear I am not gloating it’s just that it has been suuuuuuch a long dreary winter!).

The walk/run around the seawall here is dreamy and last weekends was no exception. I made it most of the way without taking pictures, but I just couldn’t help myself.

Could you?

A good meal ought to begin with hunger.

~ French Proverb

Fresh salad staples.

• What are your favorite salad staples?

Freshly roasted nuts, crazy fresh and crunchy romaine hearts, cukes, tomatoes – the basics! It’s no wonder salads are so popular! 🙂

A person with a new idea is a crank until the idea succeeds.

~ Mark Twain

Sandwiches.

The reason I can’t be strictly vegan. Also the reason I can’t be totally off bread. (Thankfully I am not seriously allergic or intolerant of either).

A smiling face is half the meal

~ Proverb

When you show up to your favorite lunch haunt (known for the best baguettes in town) and order the ‘veggie’ special (code for whatever your chef friend is inspired to make you), you wait patiently, drink your cucumber water, and look forward eagerly!

I consider it training for Paris. Because well, it kind of is!

• What is your favorite baguette sandwich?

This one was shaved fennel, Applewood smoked cheddar, lettuce, and walnuts. Divine Simplicity!

Happiness can exist only in acceptance.

~ George Orwell

Lentils! Yes, here they are!

These little guys made me smile this week, and I’ve got them soaking right now as I write this!

I’ve been promising a post about French Lentils…more training for Paris?

• Have you had these little treasures?

Our necessities never equal our wants.

~ Benjamin Franklin

Finally, with spring now in full bloom, there are so many ways to be inspired out there!

This combo is a heart stopper, and a total feast for the senses. It’s only here for a short time…

• How are you spending your fine weekend?

I hope you are all gearing up for a wonderful weekend. As for me, I’ll be spending time with family and attempting round two of my latest pizza dough recipe I’ve been trying…

She rose this time! Me and yeast are not the greatest of friends.......yet!

For now, I am off to fix myself a tall glass of water – with cucumber.

• What’s your fave way to hydrate?
• Are you diligent about drinking enough water?

I’d love to know! I hope y’all had a great week – here’s to the weekend!

Yours in Less,

Recipe: Bad Ass Black Olive Hummus

Anyone out there for a little hummus love?

If we did all the things we were capable of, we would astound ourselves.

~ Thomas Edison

Greetings IPOM readers! How IS everyone?!

It’s been a busy week so far here – filled with the right mix of family stuff, work stuff, and a whole bunch of other details – like saying goodbye to good friends (and a little crying) and getting out for some quality time with the fresh air!

I am never sad after a nice long run in the sunshine…especially with company (my daughter rides her bike beside me).

Not such a bad view for running, hey?

I am hoping to wax a little bit about my love (and the zen benefits) of running in a post soon…

But for now, let’s get chatting about a well-known dip, shall we?

When I was a teen, I swear hummus was the very first recipe I ever tried. I credit the Moosewood Cookbook (my mom had an original) for the original genius behind what quickly became the inspiration for a recipe ingrained in my DNA…I still use that book to this day (though my hubby bought me my own early in our marriage).

Let’s get started with the chickpeas shall we?

Time to dig in..

To my recent delight, I received a few extremely precious bags of dried chickpeas from a friend’s family farm.

“The first farmer was the first man. All historic nobility rests on the possession and use of land.”

~ Ralph Waldo Emerson

Yes – direct from a farm in Saskatchewan!

Of course, I was totally ecstatic as it is difficult to buy Canadian grown garbanzo beans in Canada….yes, strange as it seems, we actually export most of our garbanzos to the Middle East!

I try to soak and cook chickpeas from scratch whenever possible, as the economical benefit is staggering vs. canned, and in this case – the taste and texture difference is dreamy!

I’d love to write an entire post just about these beans because they are truly amazing: large, creamy in texture, sweet, and Canadian grown – it’s no wonder they are in demand from the rest of the world.

If you have never cooked beans from scratch – it is really super easy!

Here is how:

• Simply soak the beans for 8-16 hours in LOTS of cold water (they will expand like crazy, about 4 times) and rinse.
• In a large pot combine soaked beans and again LOTS of fresh cold water & bring to a boil with a few teaspoons of salt. Once it boils, skim off the white frothy stuff from the top (this is the gas producing stuff you don’t want to ingest) and then turn down and cook partially covered until soft on a medium boil/simmer (chickpeas take about an hour). Feel free to check the beans here and there for more of the frothy stuff and remove it by skimming the top with a large spoon.
• When the beans are soft, drain and rinse with cold water and store in an airtight container in the fridge covered with cold water.
• Alternatively, you can freeze in individual one or two cup portions for easy thawing for recipes like this!

I am sure we can all agree that chickpeas are the perfect base for a dip, or salad, or a curry (my next post). Of course you can also used canned and they are the handiest when you are short on time – a quick survey among cooks in the office today revealed they use canned about 50% of the time. I say that’s pretty good!

The cost to cook them at home vs. using canned is pennies in comparison – there is a less for more if I ever saw one – and have I mentioned the taste and texture? HUGE gratitude to Janna for the beans 🙂

Next, we have olive oil…

And by olive oil, I do of course mean strictly cold pressed, extra virgin olive oil.

It is delicious, healthy, and we use it by the liter in this house. Make sure it really comes from Italy or Spain or Greece instead of just ‘packed in’ those places. There is a lot of imported olive oil from countries like China on the market these days posing as European oil. Just read the labels, and be wise!

Try different kinds – what is your favorite?

Next up is salt…

Unrefined sea salt is full of minerals from the sea that get stripped out in the salt refining process. After harvest it looks like this: wet, grey, and chunky. I always have a mortar and pestle handy in the kitchen (by the stove) with salt in it, ground and ready for use .

A little goes a long way with this stuff, and it costs more, but it’s worth it.

Ready for the garlic?

Garlic is sooo amazing when used fresh and if you can find locally grown. Applying the ‘less is more’ principle is a lot easier when it is strong and potent. Generic white garlic from China is far inferior to the good local stuff (organic is even better) and if you are a garlic lover, you will notice the difference instantly!

I’ll let these giant black olives speak for themselves here…

Bad Ass Black Olive Hummus:

• (2) cups cooked chickpeas
• (1/4) cup sesame tahini (I use anything from organic to obscure Mediterranean brands)
• (3-4) tbsp lemon juice (start with 3 and add more to taste – I love a super lemony hummus)
• (1) tsp salt
• (1/4) cup olive oil
• (up to 1/4) cup water
• (1) clove fresh garlic
• (1/4) tsp cayenne powder
• (6-8) black olives – Kalamata or ‘Colossal’, pitted and coarsely chopped

Simply combine all ingredients, except the olives and water, in your blender or food processor and start blending – add the water as the blender is running until you get a nice smooth rhythm going. Use your spatula to help things along and don’t be shy to sing or dance (just a little) too!

Transfer to a serving bowl or container and keep in the fridge. Before serving, or storing, add the chopped olives to the top!

Enjoy with veggies, on bread, or with crackers – or heck – on its own! I am a BIG fan of a bowl of steamed broccoli and hummus to dip it in. Perfection!

Fear less, hope more, eat less, chew more, whine less, breathe more, talk less, say more, hate less, love more, and good things will be yours.

~ Swedish Proverb (after my heart!)

The beauty of this recipe is it’s versatility – I am posting this as black olive hummus (and a bad ass one no less), but it only needs to be as limited as your imagination.

The first part of this recipe can be made new and exciting with the addition of parsley (my fave) or ground cumin, roasted pepper, or even fresh basil. I am sure I’ll make a few of these versions to share with you in the coming months…

Success is sweet: the sweeter if long-delayed and attained through manifold struggles and defeats

~ A. Branson Alcott

However you choose to enjoy this – do it well! I hope you are all enjoying life post holiday!

• What is your favorite hummus version?
• Got a favorite olive oil, or garlic variety?
• Do you cook your beans at home, or have a favorite canned brand?

I don’t know about you guys – but I get a real kick from ingredient chatter 🙂

Wishing you all a fabulous next few days!

Yours in Less,

Recipe: Chewy Chocolate Granola Bars

Let’s start the week right, with chocolate!

Live as if your were to die tomorrow. Learn as if you were to live forever.

~ Gandhi

Happy Monday everyone!

I hope everyone had a wonderful holiday weekend – filled with family, good food, and (maybe) (just a little) sunshine!

We enjoyed a few days together and certainly made the most of it: by cleaning out the basement!

Well, not the whole weekend was spent this way, but a needed spring-clean was a feel good way to ring in the season of newness, and clean out some cobwebs (literally!)

It felt pretty good, and it’s a gift that keeps on giving.

We are not creatures of circumstance; we are creators of circumstance.

~ Benjamin Disraeli

A few weeks ago, a reader wrote me asking if I had any recipes for kid’s lunches that are yummy, portable, and nut-free.

I admit I’m a little guilty of throwing a fruit snack or a little piece of chocolate (even a very occasional Oreo) into my kids lunches, as I’ve got at least one very picky eater in my house – the home baked goodies aren’t a guarantee that is for sure!

I’m not a big cookie-maker (or baker in general) – but I do like a good challenge…so I set out to make a treat that was flour-free, kid-approved, and still easy to make and (just a little) healthy.

I’ll let you guys tell me how I did!

No act of kindness, no matter how small is ever wasted.

~ Aesop

The Less:

Less flour-based sweet treats means more in tact nutrition, and less reliance on gluten. Less packaged cookies and treats means less waste, less additives & preservatives, and more fresh gooey texture to boot. Less looking for ways to use whole grains means more inspiration that eating this way is easy. Less wondering means more confidence, and who doesn’t want that?

The More:

More chewy sweet ways to combine healthy ingredients means more ways to ‘trick’ loved ones who may not be keeners. More millet and oats means more super-powered fuel from clean sources. More homemade sweet goodness means more ways to the hearts of those you love, and who wouldn’t want that everyday?

This recipe incorporates millet, which is actually a highly nutritious seed that dates back to Biblical times. It’s totally gluten-free and high in protein, so if you are new to it – it’s worth checking out for sure! This recipe can easily be veganized too – and I know at least a few of you who are pros at that!

Chewy Chocolate Granola Bars:

• (1/2) cup dry millet
• (1.25) cups cold water
• (1.5) cups quick oats
• (1) cup shredded unsweetened coconut
• (1/2) cup coconut milk (or nut milk or regular milk)
• (1) tbsp butter (or coconut butter)
• (1/4) cup brown sugar (or sucanat)
• (2) tbsp cocoa powder
• (1/4) tsp salt
• (1) tsp vanilla
• (1) tsp baking powder
• (1) banana (fresh or frozen)
• (1) fresh egg (or egg substitute)
• (3/4-1) cup chocolate chips of choice (I used medium-sized dark for this, 1 cup will make them super sweet)

Start by combining the dry millet and the cold water in a small pot with the lid. Bring to a boil, and cook, covered on low heat for 20 minutes, until fluffy. Once done, remove from heat and fluff with a fork.

Oil a cookie sheet lightly with butter or oil and heat the oven to 350 degrees.

In a large mixing bowl, combine the cooked millet, oats, coconut, coconut milk, butter, sugar, cocoa powder, salt, and vanilla and mix well.

In a separate bowl, mash the banana and add to the mixture. If you are using a frozen banana, skip this step and instead simply soak the banana in hot water until it thaws and add it straight to the large bowl.

Add the egg or egg substitute and mix. Add baking powder and stir one more time before adding the chocolate chips.

Mix well one last time (don’t be afraid to get in there with your hands!).

Transfer to the oiled cookie sheet and press until you have a layer about 2/3 inch thick.

This recipe doesn’t make quite enough to cover an entire large cookie sheet so I butted it up the edge of one and lt it go from there trying to make the free end as straight as I could. I didn’t mind the jagged edge – the perfect tester piece before cutting the bars!

Bake for 30 minutes. Remove from the oven and let cool before cutting into bars either 3/3 inches or 4/4 inches square. Totally your call how you want to cut these! Keep in a tightly sealed container at room temperature and eat with 2-3 days.

Moist, chewy, and sweet – these are perfect for the chocolate lover’s post lunch treat! No wrappers or crumbs either.

Even if you’re on the right track, you’ll get run over if you just sit there.

~ Will Rogers

Serve kid-style with a cold glass of your favorite milk. With these treats fresh from the oven….that’s a match made in heaven!

We are what we repeatedly do; excellence, then, is not an act but a habit.

~ Aristotle

That’s a sweet way to start the week – even if you are up to your bunny ears in chocolate from the weekend 😉

Success isn’t a result of spontaneous combustion. You must set yourself on fire.

~Arnold H. Glasow

An even bigger thanks for stopping by regularly and for taking the time to leave your notes and comments. I loved the response from the last post – and the appreciation for the beauty in the little things!

• What was your favorite cookie as a kid?
• Whats’ your favorite cookie NOW?

Let us know – we might just share in that too!

Yours in Less,