Fruit and Nut Bars


Healthy energy bars like KIND bars and Larabars have totally saved the day, so many times when I’m traveling, rushing in between classes, out backpacking or hiking, you name it. They’re not great for the wallet though.


Homemade bars are one my favorite kinds of recipes to create – see my copycat Clif bars or cinnamon chia bars for more ideas. These are basically a homemade version of KIND bars. This is totally a blank canvas recipe. You can substitute any nuts or seeds you like, keeping the amounts the same. You can also sub any dried fruit you like, and use 1/2 cup honey instead of the combo of brown rice syrup and honey. Also note: the nuts/seeds are measured before chopping, and the dried fruit is measured after chopping.



Makes 16 bars

Prep: 10 min     Cook: 60 min

  • 1/3 cup raw sunflower seeds
  • 1/3 cups raw almonds (I used marcona almonds)
  • 1/3 cup raw cashews
  • 1/3 cup raw walnuts
  • 1 cup flaked coconut (not shredded)
  • 1/4 cup dried cranberries
  • 1/3 cup chopped figs
  • 2 tbs almond butter
  • 1/3 cup brown rice syrup
  • 2 tbs honey
  • good pinch kosher salt (about 1/8 tsp)



Preheat oven to 350F. Line an 8×8 baking dish with parchment paper, leaving some hanging over the ends. Coarsely chop the nuts, and combine with the sunflower seeds, dried fruit, coconut, and salt in a mixing bowl. Mix well. In a separate small bowl, combine the brown rice syrup, honey, and almond butter. Stir until smooth (it may be helpful to heat the mixture in a microwave or stovetop). Add the wet mixture to the nut mixture and stir, until well incorporated. Scoop the mixture onto the baking dish, pressing flat with the ends of the paper. Bake for 25-30 minutes, until the nuts are lightly toasted and is golden around the edges. Let cool, and then refrigerate for a couple hours to firm up (or freeze for about 20 minutes) before cutting. Cut into bars and enjoy!




12 Dinner Recipes – 30 Min or Less

Well, my camera charger is still lost. D’oh! And it will have to stay lost for a little bit, because I am headed overseas again.

There have been many nights recently where I wanted something quick, either due to business, tiredness, or laziness. 😉 So, here’s a roundup post for you, giving you a few ideas of what to whip up next time you are in that position!

When all else fails: Cook up a quick-cooking grain like quinoa, open a can a beans, and toss together with lemon juice, olive oil, salt & pepper, garlic (quick if you have a garlic press), olive, artichokes, dried or fresh herbs, etc. Serve with a handful of green salad mix (no need to spend lots of time chopping, just open one of those plastic clamshell salad boxes and go with it), or steamed or sauteed veggies (my fave to whip up are brussel sprouts, asparagus, cauliflower, broccoli, etc)

Or, can’t ever go wrong with salad! I have lots and lots of salad recipes here


Other quick recipes include:

Black Bean & Quinoa Salad


Broccoli Leek Soup


White Beans with Artichokes


Thai Peanut Cabbage Wraps with Tofu and Veggies (just make this a salad to save time)


Fennel, Kale, and White Bean Pasta


Pineapple BBQ Seitan


Spiced Tempeh and Hummus Wraps


From elsewhere:

101 Cookbook’s 10 Min Asparagus and Brown Rice

Oh She Glow’s Black Bean Salad or Avocado Pasta

There’s also a whole slew of fantastic and quick recipes in Super Natural Every Day. How am I just now discovering this cookbook?! New favorite, for sure. 🙂

What do you like to cook when you want dinner, and fast?