Archive for November, 2012

Cranberry, Chocolate, Walnut Energy Bars

A group of my favorite recreational runners participated in a half-marathon today. The group is made up of some truly amazing and phenomenal people– some of whom ran their first ever mini today! What a great accomplishment. Because I wasn’t able to join them, I sent them off with a batch of homemade energy bars. I mostly followed this recipe.

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I got a lot of the ingredients from the bulk section of our local co-op, Bloomingfoods.

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I didn’t include sunflower seeds but added more walnuts and chocolate chips. I made a double batch for the runners.

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After baking the bars and letting them cool for a half an hour or so, I put them onto a cutting board, cut them into bars and then put them into the fridge to stiffen up.

So far, reviews were good. Hopefully they helped propel the group through the course today. When I do this one again, I think I’ll add a teaspoon or so of salt. Otherwise, I think they were pretty yummy and full of natural energy boosters like sugar and carbs! 🙂

Stacey’s Veggie and Tilapia Bake

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This is one of Stacey’s specialties and one of my favorites. She starts by sauteing a large white onion chopped up, two garlic cloves diced and a handful of baby carrots chopped. She cooks these in olive oil and a little bit of lemon juice until they’re soft. She then puts 2/3 of this mixture in the bottom of a baking dish along with some olive oil. Then, she’ll sprinkle some seasonings on top of them: cumin, salt and pepper and some creole seasoning to give it a special “zing.”

On top of 2/3 of the veggies and seasoning, she places 4 tilapia filets and then puts the extra third on top of the fish. She put a few slices of tomatoes, zucchini and lemons on the top of that. Then, she adds more of the same seasoning mix because tilapia can be a bit bland.

Then she covers the whole dish with foil and bakes it at about 375 degrees for 12 minutes. Keep an eye on it as Stacey often improvises when it comes to the temp and time in the oven. 🙂 You just want to make sure the fish is cooked. When it’s flakey and opaque it’s ready to serve up and enjoy!