From Marshmallows to Sunbutter

I would always get so excited when I got to have Rice Krispie squares as a child. They were so crunchy and delicious, of course they were also loaded with processed sugar… one of my greatest weaknesses. Now as an adult I am more health conscious. Rice Krispie squares are not the best choice but after some tinkering in the kitchen I created Crispie Crunches! They are crunchy, delicious and made from natural sugars.


Crispie Crunches**

* 2 cups crispy cereal
* 2 cups quick oats
* 1/2 cup coconut
* 1/2 cup cacao nibs
* 3/4 cup dried cranberries
* 3/4 cup goji berries
* 3/4 cup honey
* 3/4 cup maple syrup
* 1/2 cup Sunbutter

1. In a bowl mix together cereal, oats, coconut, cacao nibs, cranberries and goji berries.

2. In a saucepan heat honey and syrup until melted. Remove from heat. Add Sunbutter and stir until mixed.

3. Add honey mixture to dry mix and stir thoroughly. Press into 9×13 greased pan. Let cool then cut. Store in refrigerator.

**peanut free
**tree nut free
**soy free
**gluten free
**dairy free


Weekend In the Kitchen

This long weekend was spent in my kitchen baking and cooking away. My adventures led me to a new salad recipe. It is based off of a combination of two salads plus a few added things of my own. Hope you enjoy!

Quinoa Lentil Salad

*1 cup uncooked quinoa (2 cups cooked quinoa)
*1 apple (I prefer Honey Crisp)
*1 can lentils, rinsed and drained
*1/2 cup chopped walnuts
*1/2 cup dried cranberries

*2 Tbsp extra virgin olive oil
*2 Tbsp balsamic vinegar
*1 tsp cinnamon

1. In a large bowl mix together the cooked quinoa, apples, lentils, walnuts, and dried cranberries.

2. In a small bowl, whisk together olive oil, balsamic vinegar, and cinnamon.

3. Pour dressing over salad ingredients and mix together.

**may include 1 cup of pomegranate seeds in substitute of dried cranberries
**for nut free do NOT add walnuts