chewy granola bars

you know those nights where you're up every 2-3 hours feeding a baby and you're absolutely dead tired and need some nutrition for the love of pete to keep you alive? or how about those days where you just have no time to do anything, not even sit down for an everloving meal?

well, meet the perfect granola bar.

this recipe has been adapted to accommodate my new lifestyle - breastfeeding mom with a baby who has undetermined food sensitivities so mom is cutting out all possible food irritants. these are gluten-free (using gluten-free oats), dairy-free, corn-free, and peanut-free. and still delicious. take that, baby stomach.

Chewy Granola Bars (adapted from Smitten Kitchen)

1 2/3 cups quick rolled oats
1/2 to 3/4 cup granulated sugar
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (i like to use a mix with dried cranberries and blueberries, and when i'm feeling crazy i add in some dark chocolate chips)
1/3 cup almond butter (or other nut butter)
1 teaspoon vanilla extract
6 tablespoons oil (or butter for non-vegan)
1/4 cup agave nectar
2 tablespoons maple syrup
1 tablespoon water

mix dry and wet ingredients seperately, combine, throughly mixing all ingredients until wet. bake at 350 F for 30-40 minutes or until edges are brown. you'll want to wait to cut these until they're cool or they may crumble.

quinoa black bean salad

it's hard for me to find a meal that has my 3 favorite things:

1. tastes good

2. quick and easy

3. nutritious!

consider this recipe the trifecta of recipes. i had some red quinoa on hand, and a quick trip to the farmers market rewarded me with everything else.

i don't have a real recipe for this, i just throw in whatever quantities of the farmers market ingredients i have. i know, real helpful, right? just go with your gut with this one. it's hard to screw up.

ingredients:

quinoa (i like to use red - i think it's a little heartier and robust)

red bell pepper

sweet corn

black beans

cilantro

green onions (if i have them)

dressing:

olive oil

lime juice

salt

pepper

recipe:

1. cook the quinoa with a ratio of 1:1.5 quinoa to water. bring to a boil, then lower heat and simmer for 20-30 minutes. leave covered with heat off for 5 minutes to allow to fluff.

2. chop up all your veggies and put them in a bowl, along with black beans and cooked quinoa.

3. whisk together olive oil and lime juice - i used about 1/8 cup olive oil, juice from a lime - and salt and pepper to taste.

4. pour dressing over salad and toss.