Apple Peanut Butter Breakfast Bars (V)

We’ve all heard that breakfast is the most important meal of the day. The problem is, it’s also at the most hectic time of the day. Mornings tend to consume us rather than us consuming the necessary nutrients to have a productive day. And worse than that, McDonald’s breakfast makes the allure of the drive-through all the more appealing.

But, breakfast prep is possible! These bars (which we could even call “breakfast brownies” due to their mouth watering moisture) are filled with protein and good carbs from an unlikely source to successfully prepare you for the day.

Ingredients: 1 can chickpeas, rinsed and dried (yes, you read that right), 1/2 cup peanut butter, 2 tablespoons of agave nectar, 1 tablespoon of chia seeds, 2 scoops of protein powder (vegan used here), 1 tablespoon of coconut oil, 3 apples (any kind), 1 tablespoon of cinnamon, pinch of sea salt

Directions: Dice apples. Sauté in pan for about 15 mins or until a bit browned while adding cinnamon. Let cool once completed.

Once cooled, process all ingredients together (chickpeas, peanut butter, agave, etc.). You should have a peanut butter cookie-like batter (but foodborne illness free!). Pour into greased cake pan (recipe caters to 8×8, but a 12×8 is all that we had available). Bake for 30 mins at 350°.

We cut the bars quite large to give a filling portion for the morning. If using as a dessert (which they are also excellent for), you may want to cut to more of a brownie size.

The bars are packed with protein (about 20 g per bar if you cut in 6’s) and are gluten free and vegan. They are sure to keep you full and fueled for your busy day.

Watermelon Feta Kale Salad

Now, I will admit: I have not always been on board with inter-flavor pairings (call me old fashioned). I never got why people dipped their French fries in milk shakes or why salted caramel was so sought after. But, in discovering how real, natural food can compliment each other, I have grown to appreciate a little sweet with the tangy and that is exactly what this salad bring to the table.

Ingredients: One Cucumber; One half of a Seedless Watermelon (or a quarter of a regular); pack of Feta Cheese; 2 tablespoons of Chopped Walnuts; Black, Seedless Grapes; Few Bunch of Kale; Bunch of Mint Leaves

Directions: Finely chop mint leaves. Break apart kale and lightly sprinkle about half of the mint throughout. Ball melon and cut apart grapes. Add to salad. Add feta crumbles and walnuts throughout. Sprinkle the remaining mint on top. For the cucumber, we have “veggetti’d” (or spiralized) it and placed it on the bottom. This can also be chopped and added normally.

You’ll find that between the watermelon and cucumber, dressing is unnecessary. This salad is a friendly battle of flavors, while also being cool and refreshing. Remember, especially with temperatures going up, it’s not just water that can hydrate you.

Middle Eastern Chicken and Chickpea Salad

Let’s face it: chicken can be boring af. It’s the blandest of all the proteins, but also the most benign when it comes to your waistline. That’s why we will be coming up with some chicken options that provide flavor without any guilt attached (tap the chicken option tag to see all).

Trust me, this one will get your taste buds going and make you forget you’re eating healthy.

Chicken Breast-Chopped Parsley, Juice of Half a Lemon/2 Tbsp Olive Oil, Through Rub of Cumin, Salt and Pepper to Taste. Baked with Bell Peppers and Mushrooms at 360° for 45 minutes.

Chickpea Parsley Salad-One Can of Chickpeas, Half Chopped Red Onion, Half Chopped Green Pepper, Half Chopped Tomato, One Chopped Cucumber, Bunch of Chopped Parsley, Juice of Half a Lemon, 2 Tbsp of Apple Cider Vinegar, 1 Tbsp of Stevia, Salt and Pepper to Taste

The dish doesn’t exactly fall into any one country’s culinary profile, but the lemon/olive oil marinade and use of cumin, parsley, and chickpeas slides right into the Mediterranean/Middle East area. Isn’t it funny how the food from other countries is so much healthier than America’s?

Kale Chips

Of course, we couldn’t call the blog The Kale Box without a staple like kale chips. Many have complained that kale can never be as satisfying as a nice, crisp potato. And yes, there are few replacements for a good starchy carb. But the recipes below will expel the belief that kale chips are just bitter and brittle.

First thing to know, not all kale is created equally when it comes to kale chips. While the traditional curly is always good for salads, the above photographed lacinto kale is best for chipping. Lacinto tends to be a bit sturdier and is more similar to a potato when it comes to texture.

We’ve gone with a more Italian style with our seasonings. The top and far left chips have been flavored with olive oil and minced garlic while the remaining three are enhanced with balsamic vinegar, a bit of agave nectar to balance out the acidity, and chopped, red onion.

Make sure to keep a close eye on your chips once they are in the oven! The chips will only need about 10-12 minutes at about 360°. You can broil for a few seconds to give an extra crisp, but make sure to be mindful! Happy snacking!

Roasted Kale Salad

One of the many things that makes kale different from all the other greens is that it can actually survive the oven. While iceberg, romaine, and spinach will wilt when heated, kale becomes a nice crispy product, opening the door for a variety of new dishes. Below is what I like to call a “roasted salad”. There’s only so many cold mixed salads one can eat day in and day out (fear not raw fans, their day in the box will come). Change it up with the right seasonings and get to toasting.