Nutty Oat and Cereal Bars

Oatmeal bars, everyone.

Chewy and soft, with a tad of crunch mixed throughout.

Nutty.

Salty.

Sweet.

With cerealllllllllll.

Six ingredients. Customizable. No bake.

Everything about these is amazing.

That's literally all I have to say.

(Did I mention cereal??)


Nutty Oat and Cereal Bars
Serves 12

Ingredients

• 1 cup uncooked rolled oats
• 3/4 cup chopped nuts of your choice (I used sunflower and pepita seeds)
• 1/4cup Cheerio’s (or other cereal of your choice)
• 1/4 cup honey
• 1/2cup almond butter
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350F. Spread the oats onto a half-sheet pan, and place in oven for 5-7 minutes, or until golden brown. When down, place into a large bowl with the nuts and cheerio’s.
2. Prepare an 8x8 pan with wax paper lining the bottom and sides.  
3. Combine the honey and almond butter in a small saucepan, and heat on low until melted and thin in consistency. Turn off the heat and add the extract. Pour the mixture over the oat-nut-cereal mixture, and stir while still hot to thoroughly combine and coat.
4. Allow to cool in the fridge for at least two hours. Cut into bars and store in an airtight container for up to a week, or in the freezer for up to a month. 

 
Nutrition Information (will vary largely based off of nut types and cereal choice)
Sodium: 14mg
Total Fat: 13g
       Saturated Fat: 1g
       Monounsaturated: 7g
       Trans Fat: 0g
Sugar: 7g
Protein: 3g
Calories: 237

Chile-Garlic and Lemon Roasted Sweet Potatoes

I have a story for you.

A few posts ago, I talked about really trying to simplify my life.

I think that, unfortunately, I partake in a culture that is really about consumerism. We have way more than we need, but we convince ourselves that getting even more will be happy. How strange is that? I always find it hard ti wrap my mind around the fact that we're tricked into thinking that things, not people and memories, will make us happy.

So I was thinking a lot about simplifying, and that morning I went to the Larimer County Food Bank to do my bi-weekly volunteer shift. And I was looking around and thinking about how amazing it is that the Food Bank provides this, and that people in turn provide to the Food Bank, because it is so selfless. People giving up their food for other people is just so beautiful and inspirational.

So I was already feeling really passionate, and then one of my professors sent me an email telling me about a documentary she thought I would like. It is called A Place At The Table, and it's absolutely fantastic (and nope, I'm not being paid to say this). It examines food insecurity in the United States and takes a super up-close, micro-level, personal view, along with examining the societal and governmental structures that are inhibiting food equality. It's on Netflix and was totally worth the short hour and thirty minutes that it took.

Literally the day after, I had an interview with Hunger Free Colorado, which is an organization here in the state that focuses on reducing food insecurity. I got accepted into their POD Squad which, ironically enough, was actually based off of A Place At The Table! How cool is that?? They were really encouraging and I pitched an idea to them that I haven't told anyone about before, ever. I've really wanted to start a club about food insecurity here on campus at Colorado State, but I was afraid I wouldn't have the resources or support to do it. But the coordinator really spurred me on and helped me feel empowered... so I'm now the President of a club called Rams Against Hunger!

EEEEEE!

It's so exciting to think that a group of like-minded students will be making a difference here in Fort Collins in the issue of food insecurity. I can't wait to educate both myself and others about the realities versus the stereotypes, and to do activities that expand our mindsets along with help reduce hunger. Even a small step is something! I've never done something like this before, so I'm kind of winging it as I go, but hopefully it will be educational and have an impact. I just really want to give back more to the community that has been so kind and wonderful to me as a student. It makes me happy to look into the future and see the club as a part of my life.

Anyways, that was my storytime. Story over. I was just SO excited, and I couldn't wait to share the news. If you're actually here expecting, uhmm, vegetarian food, we're finally going to get to the part that you want! (Because, let's be honest here-- we are all actually in this for the food. And maybe me. But almost entirely the food).

This is, going along with the idea of simplification, a simple recipe. You take a sweet potato, cut it up, toss it with some smooth olive oil and spicy chili-garlic sauce, and shove it in the oven for 45 minutes while you do something else (I always clean when something is baking. Is that weird? It makes me feel doubly productive). Then you add some zing with a bright pop of lemon citrus, a touch of depth with fresh black pepper, and some cilantro to seal the deal!

If it sounds good, you can't even imagine how awesome it was to eat it.

Chile-Garlic and Lemon Roasted Sweet Potatoes 

Serves 4

Ingredients

• 1tbl chili-garlic sauce (Sambal Oelek works great)
• 2tsp extra-virgin olive oil
• 1.5 lbs sweet potatoes, cut into approximately one-inch pieces
• 1tbl lemon juice
• 1/4t salt
• 1/4t black pepper
• 1/4cup chopped cilantro

Instructions

1. Preheat oven to 375F. Prepare a baking pan with some aluminum foil and set aside.
2. While oven is preheating, combine chili-garlic sauce and olive oil in a medium-sized bowl. Add sweet potato pieces and evenly coat with the sauce. Dump out onto the baking pan and arrange in an even layer.
3. Bake for approximately 30-45 minutes, or until pieces are tender, with some structure, throughout. While potatoes are baking, combine lemon juice, salt, and pepper in a small bowl. Remove potatoes from oven once done and allow to cool slightly. Drizzle with lemon juice mixture, and top with cilantro just before serving.

Nutrition Information
Sodium: 274mg
Total Fat: 3g
      Saturated Fat: 0g
      Trans Fat: 0g
Sugar: 3g
Protein: 15g
Calories: 176

Raspberry Cream Cheese Muffins

Some of us don't like pink.

I don't have anything against pink; not at all. But I have trouble really enjoying it and valuing it as a color. Does that even make sense? I think it's because I've been exposed to so much pink propaganda growing up with the hegemonic female ideal of "pink this, pink that, pink everything."  And, of course, around V-day (which I also don't have anything against, but enjoy mocking nonetheless) it always becomes an issue. Store shelves filled to the brink with pink and red! The idea that you must be consumerist if you want to show love towards those you cherish! Capitalism! Marketing!

So, yes. Around this time of the year, pink doesn't always jive well with me.

Buuuuuuuuuuuuuuut (really emphasize the length here in your mind)....

...these decadent, flavorful muffins can definitely make getting some pink into the day a lot easier!

They start out with a rich and sweet cream cheese base, which ensures a perfect texture and almost fluffy end result. Fresh raspberries are folded in at the end (they were on sale at my grocery store! yes!!), making each bite bright and flavorful. Two adjectives which clearly I need more of, because I am a huge cynic and should probably appreciate all the chocolate on the shelves more. 

Have some Raspberry Cream Cheese Muffins with a cup of tea to beat any morning blues!

P.S.

Happy V-Day week! If it's something you celebrate, I hope it's great. For everyone else-- happy Tuesday! 

Raspberry Cream Cheese Muffins

Adapted from Cooking Light

Makes 12        

• 1/4c. light vanilla soy milk
• 1/4tsp apple cider vinegar
• 1/3c. reduced fat cream cheese, room temperature
• 3tbl light margarine, room temperature
• 3/4c. splenda OR sugar
• 1 large egg
• 3/4tsp vanilla
• 1tbl canola oil
• 1/2c. all purpose flour, plus 1tbl
• 1/2c. whole wheat flour
• 1/2tsp baking powder
• 1/8tsp baking soda
• 1/4tsp salt
• 1c. fresh raspberries

Instructions:

1. Preheat oven to 350°.
2. In a small bowl, combine soy milk and cider vinegar. Let sit for at least 5 minutes. It will curdle slightly-- you are basically making dairy-free buttermilk.
3. Meanwhile, combine cream cheese and margarine in a medium bowl. Beat with a mixer at high speed until very creamy and smooth, about 1 minute. Slowly add splenda/sugar; beat until fluffy. With the mixer still running, add vanilla, egg, and oil. Beat well.
4. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and soy milk to cream cheese mixture, beginning and ending with flour mixture (I did it in 2 batches). Mix until just moist, and then put away the mixer.
5. In a small bowl, coat the fresh raspberries with 1tbl flour (this helps them from bleeding into the mix and from sinking to the bottom of the muffin). Using a wooden spoon or a spatula, gently fold them into the muffin batter. 
6. Cook at 350° for 17-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Remove from oven and allow to cool. 

Nutritional Information (with Sugar)
Sodium: 104mg
Total Fat: 4g
       Saturated:  1g
       Trans: 0g
Protein: 2g
Sugar: 26g
Calories: 183


Nutritional Information (with Splenda)
Sodium: 104mg
Total Fat: 4g
       Saturated:  1g
       Trans: 0g
Protein: 2g
Sugar: 1g
Calories: 87