What's Cookin'?

So, what's cooking on this wonderfully warm spring day?  Quite a bit, actually.  Amazingly, I had a big block of time...thank goodness since I have been working 5 days a week lately.  Last night, I sliced up a bunch of veggies for breakfast, lunches and whatever else this week.  See that shiney, new Kitchen Aide to the left?  Happy Birthday to me!  It's a big one this year, so I got to splurge a bit.  :)  Anyway, in the back you'll see the bowl full of carrot peelings and other veggie scraps ready for the chickens.  This week for breakfast, I'll plop these out on the table every morning and serve up some eggs and turkey bacon to go with them.  An easy way for the kids to get their first serving of veggies.  I prefer to saute my veggies up and then scramble some eggs right in.  So, in the  fridge I have a baggie holding shredded zucchini and chopped onion.  After I finish the kid's eggs, I'll dump my veg in the pan and cook 'em up.  Pretty simple and yummy.  I prefer to cook up a giant batch and save it for a couple days.  I just put some on a small plate and heat it up in the toaster oven while I cook for the kids.  Lot's of protein and veg to start your day.  Hooray!
What else is cookin'?

Almond Bars

Ingredients:

2 cups crispy almonds*

½ c crispy sunflower seeds

½ c raisins

                                     ¼ c crispy pumpkin seeds

                                     2 TBSP sesame seeds

                                     ¼ tsp sea salt

                                     1/3 c honey

Directions:

1.     Preheat oven to 325F.

2.  Coarsely chop almonds.  While you’re at it, make it double, bag it, and keep it in the fridge for next time. 

3.  Mix all dry ingredients together.

4.  Add honey and stir to coat.

5.  Line a 9x13 pan with parchment paper.  Parchment paper is amazing.  Without it, removing the bars from the pan and clean up is bleck.

6.  Pour mixture into pan and spread out.

7.   Bake at 325 for 17-22 minutes.  Cool.  Lift sides of paper and take bars out.  Cut bars and store in the fridge.

*Crispy = soaked overnight in saltwater, then dehydrated.  See www.thenourishinggourmet.com for details.