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”

on the plate

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.

rustic pineapple salsa & homemade baked chipotle chips

pineapple salsa and homemade tortilla chips // kitchenblend

“Oohh yeahh” <— literally what I just said out loud, alone, to my computer after I wrote the title of this blog post. I don’t know if I’m high off of my post-run endorphins or what, but shit you guys this salsa is fresh! It’s basically summer in one crunchy, spicy refreshing bite!

Spring has got me feeling like a damn school girl again! Maybe this winter was particularly harsh – not necessarily weather wise but emotionally I think I felt cooped up, unsure of our decision still, in moving to Michigan. I read something recently that really jolted me. I was absorbed into these words and I came out the other end awakened and cheerful for the warm months ahead.

pineapple salsa and homemade tortilla chips // kitchenblend

pineapple salsa and homemade tortilla chips // kitchenblend

“With shimmering reckless abandon, summer invades. Bright rays of sunlight drip like gold paint across the sky, spill out like glitter upon the waters, and warm our souls with anticipation. It’s as if one day the chorus begins and we can’t help but join in, like the butterflies in our souls the moment the school doors burst open that one sweet day in June, when in our youth we exploded out into the world, with restless daydreams and endless imaginings, lost in the freedom of life.

Oh, the foreign places that beckon us, the wild air to drink in, deep seas to swim in, and love to be found .. a fresh wonder; deep contentment, radiant curiosity and zealous fire belong to summer – after all, summer is the ultimate curator of adventure; the teacher who instructs of the vital role of playfulness in our hearts.

Yet the carefree wildness we possessed as children seems to wane as we age and adult words like “practicality” and “responsibility” stand heavily on our consciousness. Yet the voice of summer still boldly calls to every heart, despite the years they have seen.

So we have the choice to embrace it once again, to run free into new landscapes with childlike eyes and purposeful wandering.

When home, let’s revel in the gentle sway of a hammock, stop to talk awhile, say yes to risk, and turn our walking to running as we live out the life we’ve imagined. When far away, let’s accept invites into homes and toast with new lifelong friends, stray from the beaten path and climb higher in order to see farther.

You are darling, through and through – just like summer, full of potential, purpose and blazing sunlight that touches all around you. Let’s go out, uninhibited, and free-fall into the season, reaching for life in the purest, most powerful sense of the word.

— Sarah Dubbeldam, Editor-in-Chief of Darling

pineapple salsa and homemade tortilla chips // kitchenblend

pineapple salsa and homemade tortilla chips // kitchenblend

rustic pineapple salsa

serves 2-4 as an appetizer

  • 1 can (roughly 20 oz.) pineapple chunks or slices in 100% juice, reserve 1 tablespoon juice and drain the rest
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1/2 – 1 jalapeño pepper, ribs and seeds removed
  • 1 small red onion
  • 2 tablespoons cilantro, minced, optional
  1. Using a sharp knife, chop and mince all of your ingredients, not worrying about size.
  2. Place into a medium bowl along with the tablespoons of reserved pineapple juice.
  3. Stir to combine and let flavors merry in the refrigerator for 20 minutes before serving.

homemade baked chipotle chips

  • 8-10 small corn tortillas
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon ground chipotle
  • 2 teaspoons salt
  1. Preheat oven to 325 degrees F.
  2. Stack the tortillas and using a large knife or pizza cutter, cut the tortillas in half, and then half again to create four “slices”.
  3. In a large bowl place sliced tortillas, melted oil, chipotle and salt.
  4. Using your hands, very carefully mix everything together so the chips are evenly coated in the spice and oil combination.
  5. On a baking sheet, evenly space out your tortillas, they can be a little crowded if need be, they bake up quite easily.
  6. Place in oven and bake for 8-12 minutes. I would check on your chips frequently as they crisp up quickly and could burn.
  7. Remove from oven, let cool for a minute or so and enjoy!