Crispy Flax Granola

July 11th, 2011 § 0 comments § permalink

Makes 8 servings


2 cups traditional rolled oats
2 tablespoons ground golden flax seeds
2 tablespoons black sesame seeds
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup raisins
¼ cup walnuts
½ cup dried cranberries or cherries
½ cup peanut or almond butter
3 tablespoons honey
½ teaspoon salt
½ teaspoon nutmeg
1 teaspoon cinnamon
1 lemon, zested
2 tablespoons thyme
1 teaspoon tarragon, chopped
3 tablespoons olive oil
Cooking spray


Preheat oven to 325°F. Mix all dry ingredients together in a large mixing bowl. Add honey, olive oil, nut butter, herbs and zest. Fold in the rest of the ingredients. Press flat into baking sheet. Bake at 325° for 35 to 40 minutes, or until crisp. Let cool, the break into bite size pieces and serve over your favorite fruit, yogurt or with milk.

Almond Butter, Banana & Honey Panini

July 7th, 2011 § 0 comments § permalink

Makes 4 servings


Hearty, crusty whole grain bread, sliced
½ cup of either almond butter or peanut butter, chunky
2 bananas sliced lengthwise
½ teaspoon cinnamon
¼ cup honey
1 teaspoon canola oil
Cooking spray


Preheat Panini grill (or you could use a grill pan with a heavy skillet as a weight). Spray the cooking surface. Brush one side of bread with oil, and place side down on grill. Spoon on nut butter, lay down bananas, and drizzle with honey. Place oiled bread on top, and press sandwich. If using a skillet, flip after about 3-4 minutes. Slice Paninis in ½ and store in a ziplock bag for up to 5 days. Enjoy cold or at room temperature.

Kelp Noodles Pad Thai and Almond Sauce

July 4th, 2011 § 0 comments § permalink

Serves 2-4


Pad Thai mixture

1 carrot, julienne
1 red pepper, filled, julienne
½ red cabbage, thinly sliced or mandolin
¼ cup snow peas, cut thinly on diagonal
1 spring onion, sliced thin
2 tablespoons lime juice
2 tablespoons tamari
1 shallot, sliced thin
1 small red chili, minced
2 tablespoons coconut nectar
2 tablespoons tamarind paste
1 cup mung bean sprouts
½ cup kelp noodles, soak in hot water 10 minutes
10 leaves of basil, chiffonade
1 small handful cilantro, roughly chopped
10 mint leaves, chiffonade

Sauce for kelp noodles

½ tablespoon almond butter
1 tablespoon tamari
½ teaspoon of sesame oil

The almond ginger sauce

3 tablespoon almond butter
1 tablespoon coconut nectar
2 tablespoon apple cider vinegar
2 teaspoon tamari
½ cm ginger, minced
1 clove garlic, minced
A pinch of cayenne


Take Phad Thai ingredients except the kelp noodles, put in a medium size bowl and mix, set aside.
Mix all together in a bowl almond butter, tamari and sesame oil. Once mixed together put the drained kelp noodles in the bowl of sauce and massage thoroughly with hands. Let sit for 10 minutes.
Take part the almond sauce blend all the ingredients in a high speed blender until smooth.
Take the pad thai mixture and the kelp noodles with it’s sauce and mix together, put a good amount on a plate drizzle almond sauce around and over pad thai.

Garnish with mint, chiffonade, cilantro leaves and finely chopped almonds.

© Kristin Slaby All rights reserved

Blueberry Nut Crispy Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars


1½ cup rolled oats
½ cup brown sugar
½ cup chopped almonds
½ teaspoon nutmeg
1 cup crispy brown rice cereal
½ teaspoon cinnamon
¼ cup flax seeds
1 cup brown rice syrup
1 cup dried blueberries
½ cup almond butter
½ cup whey or soy protein powder
1 teaspoon vanilla extract
½ cup toasted wheat germ


Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat, add liquids and warm through, 1 to 2 minutes. Add to dry ingredients and stir well. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight.
For on-the-go travel, wrap in wax paper.

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