healthy blueberry oat breakfast bars

text

stack

My LAWD summer is BUS-Y.

Not that all summers aren’t, but this one in particular is feeling just insane. My best friend’s and I just got together last weekend in Madison and before we drove back to Minneapolis we were all on the couch, phones in hand, scrolling through our calendars and someone said “what’s everyone last weekend in October looking like?”

Like, c’mon.

I love being back in Minneapolis and I’m trying to say yes to just about everything. But, summers in the Minnesota are nothing if not these three things:

  • so stressful, so much fomo
  • THE BEST  😉 obviously
  • “that weekends no good for me I’m going to a wedding/cabin/bachelorette party/bridal shower/baby shower/concert/the lake/camping”

on the plate

So here’s a little recipe to help get you through the week.

It’s relatively cheap and easy, so that’s helpful since I’m always mortified looking at my bank account balance May-August (cocktails on the patio, anyone?)

Quick whip a batch of these up on Sunday, or Monday if your weekends are too busy, and enjoy 1-2 bars for breakfast all week long.

all

bars

blueberry oat breakfast bar

makes 9 square bars

  • 2 cups GF oats, seperated
  • 1 cup almonds
  • 2 scoops of vegan vanilla protein powder, optional
  • 1 cup blueberries
  • 1/2 cup pitted and chopped dates
  • 1/2 cup pure maple syrup
  • 1/2 teaspoon vanilla
  • pinch of salt
  1. Preheat oven to 350°F.
  2. In a food processor combine 1 cup oats, almonds, protein powder and salt.
  3. Blend until combined. Add dates and process for another 30 seconds or so.
  4. Add fresh blueberries, remaining 1 cup oats, maple syrup, vanilla.
  5. Blend until sticky and all ingredients are incorporated.
  6. Press down mixture in a parchment covered 8×8 square pan and bake for 20-25 minutes.
  7. Cool completely before cutting into bars.

cold buckwheat noodles with miso + fresh veggies

buckwheat words

DSC04625

I love when meals naturally progress into light, fresh, small and healthy bowls of goodness. The days are longer, clothes get smaller and here you are craving vegetables like a crazy person.

Our Farmer’s Market starts up for the season this Sunday and I feel like a kid again! It’s four blocks away, I’ve got an ADORABLE “oh kale yeah!” canvas tote all ready to go and my leisurely strolling game is on lock.

This recipe is perfect for a Sunday after hitting up your local Farmer’s Market because the vegetables are completely up to you. Carrots looking fucking magical? USE ‘EM! Green onions looking fresh AF?! Oh yeah, throw those in there.

You just can’t loose.

DSC04631

DSC04627

These noodles embody everything you want in 80 degree weather!

  • Crunchy
  • Sweet
  • Salty
  • REFRESHING!

So why not make a big batch of buckwheat noodles and add fresh veggies in when you’re ready to go! Don’t miss my note at the end of the recipe on how to keep leftovers properly.

DSC04633

cold buckwheat noodles with miso + fresh veggies

serves 4 for a light meal.

  • 8 ounces buckwheat noodles
  • a mixture of raw veggies of your choice!
  • 3 tablespoons miso
  • 1 2-inch piece of ginger, finely grated
  • 2 teaspoons sugar
  • 1/8 teaspoon ground cayenne
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • juice from 1 lime, about 2 tablespoons

  1. Cook the noodles in well-salted water according to the package.
  2. Prepare the veggies of your choice however you may desire.
  3. Drain noodles and run cold water over them to cool.
  4. Make sauce: whisk together the miso, ginger, sugar, cayenne, rice vinegar, soy sauce and lime juice.
  5. Divide noodles among four bowls, toss about a tablespoon of the sauce with each bowl, add more if needed.
  6. Top with veggies.

note: Leftovers don’t keep well with sauce on. I recommend keeping noodles and veggies in one container, sauce in another and combine when needed.

whiskey pomegranate apple cider sangria

whiskey pomegranate apple cider sangria // kitchenblend

I don’t know about your family traditions but typically I’m buzzed and like totally full by the time Thanksgiving dinner rolls around. And you know what they say.. life (and dinner) is about the journey, not the destination.

whiskey pomegranate apple cider sangria // kitchenblend

I’m honestly not thaaat much of a whiskey person. Like a damn child I always, always regret the sip I ASK for when Dayne pours himself a glass. But I feel as thought I waaaant to be a whiskey person. It’s like warm and totally regal or whatever – I bet all the important people of the world drink whiskey so I should too and stuff. 😉

This drink I can seriously stand behind, though. There’s a subtle hint and warmth of the whiskey without the bite plus you get to eat stuff while you drink!

whiskey pomegranate apple cider sangria // kitchenblend

whiskey pomegranate apple cider sangria // kitchenblend

Dayne did not understand the concept of having fruit in his glass. He kept blowing it away and left it all the bottom of the glass like an IDIOT. Everyone knows that if you let fruit sit in liquor it absorbs it and it’s awesome.

I think I’m going to let him give it another whirl again on Thanksgiving day. My mom’s visiting us again this year (yay!) and it’s always so fun to be in the kitchen with her. Just today, we spent a good long time discussing our thoughts on recipes – we take Thanksgiving dinner very seriously 😉 But like good American’s we’ll be half in the bag by 3pm on this sangria. You should be, too.

whiskey pomegranate apple cider sangria // kitchenblend

whiskey pomegranate apple cider sangria // kitchenblend

whiskey pomegranate apple cider sangria // kitchenblend

whiskey pomegranate apple cider sangria // kitchenblend

whiskey pomegranate apple cider sangria

makes 5-6 servings.

  • 1 honey crisp apple, cored and cubed
  • 1/4 – 1/2 cup bourbon whiskey, depending on your affinity for whiskey
  • 1 bottle fruity white wine, we used Fish House Sauvignon Blanc
  • 2 cups apple cider (not vinegar!)
  • 1/2 cup pomegranate seeds
  • ice cubes
  • club soda
  1. Add the apples to a big pitcher.
  2. Pour whiskey over the apples and let sit for 15 minutes, stirring occasionally to let the apples soak in the whiskey.
  3. Add wine, cider and pomegranate seeds to the pitcher and stir.
  4. To serve, pour sangria into glasses filled with ice, add a few splashes of club soda and stir, garnish with a few pomegranate seeds.