healthy blueberry oat breakfast bars

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My LAWD summer is BUS-Y.

Not that all summers aren’t, but this one in particular is feeling just insane. My best friend’s and I just got together last weekend in Madison and before we drove back to Minneapolis we were all on the couch, phones in hand, scrolling through our calendars and someone said “what’s everyone last weekend in October looking like?”

Like, c’mon.

I love being back in Minneapolis and I’m trying to say yes to just about everything. But, summers in the Minnesota are nothing if not these three things:

  • so stressful, so much fomo
  • THE BEST  😉 obviously
  • “that weekends no good for me I’m going to a wedding/cabin/bachelorette party/bridal shower/baby shower/concert/the lake/camping”

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So here’s a little recipe to help get you through the week.

It’s relatively cheap and easy, so that’s helpful since I’m always mortified looking at my bank account balance May-August (cocktails on the patio, anyone?)

Quick whip a batch of these up on Sunday, or Monday if your weekends are too busy, and enjoy 1-2 bars for breakfast all week long.

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blueberry oat breakfast bar

makes 9 square bars

  • 2 cups GF oats, seperated
  • 1 cup almonds
  • 2 scoops of vegan vanilla protein powder, optional
  • 1 cup blueberries
  • 1/2 cup pitted and chopped dates
  • 1/2 cup pure maple syrup
  • 1/2 teaspoon vanilla
  • pinch of salt
  1. Preheat oven to 350°F.
  2. In a food processor combine 1 cup oats, almonds, protein powder and salt.
  3. Blend until combined. Add dates and process for another 30 seconds or so.
  4. Add fresh blueberries, remaining 1 cup oats, maple syrup, vanilla.
  5. Blend until sticky and all ingredients are incorporated.
  6. Press down mixture in a parchment covered 8×8 square pan and bake for 20-25 minutes.
  7. Cool completely before cutting into bars.
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cold buckwheat noodles with miso + fresh veggies

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I love when meals naturally progress into light, fresh, small and healthy bowls of goodness. The days are longer, clothes get smaller and here you are craving vegetables like a crazy person.

Our Farmer’s Market starts up for the season this Sunday and I feel like a kid again! It’s four blocks away, I’ve got an ADORABLE “oh kale yeah!” canvas tote all ready to go and my leisurely strolling game is on lock.

This recipe is perfect for a Sunday after hitting up your local Farmer’s Market because the vegetables are completely up to you. Carrots looking fucking magical? USE ‘EM! Green onions looking fresh AF?! Oh yeah, throw those in there.

You just can’t loose.

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These noodles embody everything you want in 80 degree weather!

  • Crunchy
  • Sweet
  • Salty
  • REFRESHING!

So why not make a big batch of buckwheat noodles and add fresh veggies in when you’re ready to go! Don’t miss my note at the end of the recipe on how to keep leftovers properly.

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cold buckwheat noodles with miso + fresh veggies

serves 4 for a light meal.

  • 8 ounces buckwheat noodles
  • a mixture of raw veggies of your choice!
  • 3 tablespoons miso
  • 1 2-inch piece of ginger, finely grated
  • 2 teaspoons sugar
  • 1/8 teaspoon ground cayenne
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • juice from 1 lime, about 2 tablespoons

  1. Cook the noodles in well-salted water according to the package.
  2. Prepare the veggies of your choice however you may desire.
  3. Drain noodles and run cold water over them to cool.
  4. Make sauce: whisk together the miso, ginger, sugar, cayenne, rice vinegar, soy sauce and lime juice.
  5. Divide noodles among four bowls, toss about a tablespoon of the sauce with each bowl, add more if needed.
  6. Top with veggies.

note: Leftovers don’t keep well with sauce on. I recommend keeping noodles and veggies in one container, sauce in another and combine when needed.

kale + pomegranate salad with chili lime almonds

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Does the world really need one more kale salad? Admittedly, the combination of flavors looks like a hearty winter salad, and it very well can be, but trust me when I say the chili lime almonds are brimming with such a bright flavor that works wonders next to the salty feta and fruity pomegranate seeds.

The best part is that this is a recipe within a recipe! You can make just the almonds and have a healthy and yummy snack all week long! Because everyone knows you can’t go wrong with a little brown sugar.

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I’ll let you in on a little secret .. I took these pictures what feels like a million years ago in Michigan. It’s so weird to even think where we were at the beginning of 2016 because  Dayne and I are quickly getting back to our old selves here in Minneapolis. Our little family of four found residence in a 1920’s duplex with a small yard and our lives quickly filled up with friend’s birthdays, family dinners, long walks around Lake Harriet and we couldn’t be more thankful to be back to our home.

Keep an eye out for a little Michigan inspired post coming soon! Just because I’m wildly in love with Minneapolis does not mean I’m not thankful for our year and a half in Michigan.

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dressing

kale + pomegranate salad

  • 1 acorn squash
  • 2 tablespoons olive oil
  • 3 cups dino kale, chopped
  • 1 cup romaine lettuce, chopped
  • 1/2 cup pomegranate seeds
  • 1/3 cup feta cheese

chili lime salted almonds

  • 2 cups unsalted almonds
  • zest of 3 limes
  • 1 tablespoon chili powder
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup maple syrup
  • 1 1/2 tablespoons coarse sea salt

maple balsamic dressing

  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons pure maple syrup
  • a pinch of salt and a few grinds of fresh black pepper
  1. Preheat oven to 400° F.
  2. Slice acorn squash and toss with olive oil and spread across a baking sheet.
  3. Roast squash for 30-40 minutes, until fork tender. Set aside.
  4. Set oven to 375° F.
  5. In a large bowl, combine almonds, lime zest, chili powder, sugar and maple syrup and stir until nuts are evenly coated.
  6. Spread nut mixture on a sheet pan.
  7. Roast nuts for 6-8 minutes, until they are brown  and the sugar is bubbling.
  8. Remove the almonds from the oven, sprinkle with the salt and stir.
  9. Let the nuts cool completely before serving.
  10. In a blender combine all dressing ingredients and blend until smooth.
  11. Assemble salad: kale and lettuce, squash, pomegranate seeds, feta cheese, chili lime salted almonds.
  12. Top with dressing and serve!