I’m a big fan of granola bars. They are perfect for quick snacks when I am at work. Granola bars are a great way to pack in lots of healthy ingredients like oats and nuts. The big problem with store-bought granola bars though is that they are also often loaded with a lot of bad stuff like sugar and/or corn syrup! Yuck, do not want! Once you start looking at the ingredient list, you quickly realize that they aren’t very healthy.
So, I’ve been making my own granola bars! I discovered these homemade granola bars last year and have been making them on and off ever since. What I love about these bars is that they don’t require too many complicated ingredients! In addition, they do not contain any butter and are sweetened with dates instead of sugar. And best of all? They are no-bake! I’ve made some changes to the original recipe to tweak it to what I want and as you will see, there are lots of ways you can customize these bars to fit your needs!
I’ve been really trying to watch my carbs lately and it’s not always easy, especially for lunch when grabbing a quick sandwich is so simple. I eat a ton of salads for lunch, but sometimes I need a salad break! I’ve been trying to think of other ways to enjoy some of my favorite sandwich fillings without all the bread.
I love adding chopped apples to tuna and chicken salad so instead of chopping it up and adding it in with the tuna salad, why not just eat it on top of a slice of apple?! This barely qualifies as a real recipe, but I wanted to share it with you guys because I’ve really been loving this lately and it is so easy to do for a quick, lower-carb lunch. I made a very simple tuna salad, but you can dress it up with other add-ins if you would prefer. It works with tuna or chicken salad and you can really use any type of apple is your favorite!
We do burgers often on Saturday nights. I like to prep them in advance and freeze so all I have to do is pull out however many I need and let them defrost! Honestly though, I get sick of meat sometimes. I used to be a vegetarian when I was in high school and even though I’m not anymore, I still like to eat vegetarian about two days a week. I love making vegetarian burgers on our burger nights because I can easily pull out a veggie burger for me out the freezer and a regular burger for my husband and just toss them on the grill!
One of my favorite veggie burgers have been my spicy black bean burgers, but I wanted to tweak that recipe to pack in more veggies.
These veggie burgers are packed with SO much goodness like onions, spinach, black beans, carrots, and red bell pepper. I also added a good dose of cumin which really adds nice flavor. I used black beans since they tend to be my favorite, but you could also use white navy beans if you prefer!
Truthfully, I made these with my toddler in mind, but since aside from her father, she is one of the pickiest eaters on earth, she wouldn’t go for these. I’m convinced I’ll get her to like these eventually, but for now, more for me!
Ch-Ch-Chia! I’m sorry, I couldn’t resist…Today I’ve got a suuuuppppper easy, healthy, and low-carb dessert for you guys! It’s chocolatey and rich, but actually healthy because it is made with chia seeds which are packed with fiber, omega-3s,and protein. If you don’t have much experience with chia seeds, when mixed with a liquid, they absorb the liquid and then form a gel-like pudding!
This pudding is sweetened with healthier alternatives like agave nectar or maple syrup, or even dates! It’s your pick really! This pudding only takes 5 ingredients to make and requires FAR less preparation than traditional pudding recipes and best of all, you can make it the day before to set overnight.
Now let’s talk about chia seeds and texture for a minute. I don’t HATE the texture of the chia seeds, but I can’t say I absolutely love it either. So when making this pudding, I decided to blend it up a bit to break some of it up, but there was still some texture to the pudding. Now, if you have a really heavy-duty blender, you may be able to get a smoother texture. If not, then you may still have some seeds, but I don’t mind it. If you are #teamchiaseedtexture then don’t worry about blending at all!
Bruschetta. It’s seriously one of my most favorite things ever in this world. What’s not to love? Fresh tomatoes mixed with basil and garlic and served over perfectly crusty bread. Gah! My mouth is watering just thinking about it!
Whenever spring and summer rolls around, I always get a hankering for bruschetta. While bruschetta is typically considered to be an appetizer, I could happily eat it as a lunch or an easy summer dinner! This version I’ve made today is made with both red cherry and golden cherry tomatoes. I love the different colors on a dish like this! And for added deliciousness, I also added in avocado. I’m now convinced that all bruschetta NEEDS avocado! I’m obsessed with the creaminess it adds. I’m ready to enjoy this bruschetta on repeat!
The best part about this is that aside from some quick chopping, it’s very easy to make and would be perfect for serving guests as an appetizer or as a light lunch with some chilled white wine! Oh, and you could also consider spreading some goat cheese on the baguette before topping with the tomato mixture! How amazing would that be?! Ok, I have to stop now before I start eating the screen…
My obsession with spiralizing ALL OF THE THINGS is getting pretty real around here. Can’t stop, won’t stop. I am totally on Team Spiralized at this point. It’s so easy and I have found that it truly is a wonderful substitute for pasta. And just as my obsession was growing, OXO sent me their new Spiralizer! Needless to say, I am in love with it. I only had their handheld one before so getting my hands on the full-duty spiralizer was a treat and obviously, so much easier and faster than handheld spiralizers.
There are so many things I love about this spiralizer! First, it comes with three different blades so you can make spaghetti, fettucine, or even ribbon noodles and it comes with a handy case for storage. I also love that the spiralizer has a suction cup built-in underneath so I can securely attach it my counter so it stays in place while in use. All of the pieces come apart too and can just be placed in the dishwasher when you are done so it’s super easy to clean up! I’m seriously in love with this thing and it couldn’t be easier to use!
I wanted to try a white potato noodle this time around. I’ve been experimenting with sweet potatoes, and of course, zucchini. This dish was really simple to make. I made a really quick homemade pesto in my food processor and then tossed it with these tender potato noodles along with some cherry tomatoes! I love this recipe as is, but you can easily add chicken or shrimp for protein and more veggies if desired!
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!