No-bake crunchy nut bars

Oh yes, these are no-bake crunchy peanut butter protein bars! I just threw together a few ingredients and voilà! Not to toot my own horn but these are seriously good and seriously crunchy. Did I mention that they are crunchy? I apologise for the quality of this photo. I just made these in a rush before the gym and didn't think they'd be noteworthy enough to share the recipe. That was before I actually tried them... and by then it was too late to turn back and take some quality snaps. Whoops!

Ingredients:

• 1 cup nut butter (I used peanut butter) 
• 2 tbsp organic maple syrup
• 1/2 cup whole almonds 
• 1/3 cup cranberries (with no added sugar)
• 1/3 cup dry raisins 
• 1 and 1/2 cup rolled oats

Method:

1. Melt the nut butter and maple syrup over a low heat until the mix is liquid. Remove from heat immediately, you don't want this to burn.
2. In a bowl mix the rest of the ingredients and then pour in the nut butter and maple syrup mix.
3. Combine all ingredients as the nut butter hardens. You may want to use your hands to mix until you get a cookie dough consistency.
4. Line a square tin or dish with baking paper and press the 'dough' into it. The bars should be 1.5 to 2cm thick.
5. Refrigerate the bars for 2 hours or until they are crunchy but can easily be cut without crumbling.
6. Cut into bars of desired size. 

These are perfect as a pre or post workout snack. Store them in an airtight container in the fridge for up to a week. 

Enjoy!

Samara,
xx

Funky Thai Veggie Curry

I posted this Thai Veggie Curry last week onto my instagram and got a few requests for the recipe so here it is. It's incredibly easy to make, you'll notice that I tend to have the same base ingredients for many of my recipes because it's all about efficiency and keeping it simple. That's the best way to fit healthy foods into our busy lives. This dish is best served with rice, I used tumeric to make 'yellow rice' but if you're looking for a healthier option brown rice is the way to go. It's also nice with a fresh nut and avo salad on the side to get your daily dose of greens and healthy fats. I might make another post on the 'how-to' for the salad later on. 

Ingredients:

• 1 tbsp avocado oil 
• 1 large white onion
• 3 cloves of garlic
• 1 tsp turmeric
• 1 tsp chilli powder or dried chilli pieces
• 2 medium carrots
• 1 large cucumber
• 1/2 large green capsicum
• 1/2 large red capsicum
• 1 1/2  cups fresh crimini mushrooms
• 1 tin coconut cream
• 1 cup water (or as desired for consistency)
• 1/2 cup crushed tomatoes or tomato puree

Method:

1. Put the avocado oil in a pot on medium heat for one minute, chop the onion and garlic and add to the pot once the oil is hot. 

2. Slice the carrots into long thin slices and add to the pot, cook for 5 minutes.

3. Slice the cucumber and capsicums, add to the pot. Cook this for another 5 minutes. Slice mushrooms while the other veggies are cooking.

4. Add mushrooms to the pot and toss for 1 minute, then add turmeric and chilli powder.  Mix in the cream from the tin thoroughly with the vegetables. 

5. Add the water and let the curry simmer for 5 minutes then add the crushed tomatoes or tomato puree and stir.

6. Let the curry cook for another 10 minutes until the vegetables are firm but not crunchy. Add Himalayan salt if desired, I personally prefer not to add salt to this dish.

7. Serve and eat hot.

Samara,

xx