Chewy Quinoa Granola Bars

Chewy Quinoa Granola Bars! GLUTEN FREE, DAIRY FREE, 21 Day Fix Approved

I used to eat Granola Bars DAILY…for breakfast, for a snack, as a dessert! They are so QUICK AND EASY! And healthy right??

But after I realized the pre-packaged options weren’t exactly the healthiest thing (full of sugars and not much protein/fiber/nutrients) I reluctantly wrote them off.

And then a few months ago, I found this recipe!! It has lots of good protein from a surprise ingredient (quinoa), but the taste and texture is the bomb! My son loves them too. I changed up a few things from the original recipe (source is listed below) and they are a new staple in my house. You can totally customize them by adding more of one thing and leaving out another (nuts, coconut, etc.)

CHEWY QUINOA GRANOLA BARS
Yield: 15 servings
21 Day Fix Container Equivalent: 1 bar = 1/4 Yellow, 1 orange, 3 tsp

INGREDIENTS:
1 cup cooked quinoa (for crunchy bars, use uncooked quinoa)
1 cup oats
1/2 cup unsweetened coconut
1 cup chopped nuts
1/4 tsp salt
1/2 cup nut butter
1/2 cup honey (local is best)
1 Tbsp coconut oil

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Spread oats and quinoa on a cookie sheet and toast in preheated oven for 8 minute, stirring once halfway through.
  3. Place oats/quinoa in a large bowl with unsweetened coconut.
  4. Grease the same baking sheet you just used.
  5. In a medium saucepan, combine salt, peanut butter, honey, & coconut oil.
  6. Bring to a boil over medium heat and immediately remove from heat. (I’ve also used the microwave with good results)
  7. Pour over oats mixture and combine until dry ingredients are evenly coated.
  8. Press mixture down into HALF of the baking sheet. Bake for 20 minutes.
  9. Let cool for up to 2 hours and then cut and serve. (Oven times may vary. Watch your bars carefully to not burn them!)

Adapted from: Instagram.com/ditchthescale

Stuffed Pepper Soup

YUMMY Clean Eating Stuffed Pepper SoupI used to think I didn’t like Stuffed Pepper Soup….what was I thinking?!?! This seriously tastes like Spaghetti Sauce but it’s a full complete meal. It’s a great way to get a ton of extra veggies without realizing it, and you can use quinoa OR brown rice!

I’m weird, I will eat soup ANY time of year! Anyone else like that? PS this recipe makes a TON, so freeze extra for a busy day!

STUFFED PEPPER SOUP
Total Time: 1 hour 30 minutes Serves: 10, about 2 cups each
21 Day Fix Container Equivalent: 1 red, 1 green, 1/2 yellow

INGREDIENTS:
2 lbs lean ground beef or turkey
3 bell peppers, chopped
1-2 cloves of garlic, minced
1 medium onion, chopped
1 29 oz. can tomato sauce
1 29 oz. can diced tomatoes
2 cups beef broth OR 2 cubes beef bouillon with 2 cups water
2 Tbsp honey
1 tsp sea salt
1 tsp black pepper
3 Tbsp Italian seasoning
1 Tbsp Worcestershire sauce
2 cups cooked brown rice or quinoa

DIRECTIONS:

  1. In a Dutch oven, brown beef over medium high heat. Drain off any fat.
  2. Add peppers, onion and garlic to the browned meat and sauté for 3 minutes.
  3. Stir in the tomato sauce, diced tomatoes with juice, beef broth or bouillon/water, honey, salt, pepper and Worcestershire sauce.
  4. Reduce heat to low, cover and simmer for 30-45 minutes.
  5. Stir in rice and Italian seasoning,
  6. Gets better as it sits, freezes really well!

Adapted from http://www.allrecipes.com