Gluten Free Homemade Granola Bars

I am always looking for something easy to make for breakfast that is a good on the go.  I  work at 6:30 in the morning, having to leave my house at 5:45 am and just do not have time to make anything. Yeah sure one can make muffins, or buy the over processed to go things they sell in the stores, but those have so much such and blah!  And they're expensive for no more than you get!! So I decided I would try my hand at some homemade granola bars that are the healthier side.  I took some notes from some oat meal cookies I've made in the past with mashed bananas and took that concept to this bar recipe.

Gluten Free Homemade Granola Bars

2 Cups Oats
2 Cups Shredded Coconut (no sugar added)
2 large bananas mashed
2 t Vanilla
2 t Coconut Sugar
1/2 Cup Milk (any variety)
1/2 Cup Chocolate Chips (or raisins)

Preheat your oven to 350.
Mix everything together.  (I mixed with my hands to make sure that it all comes together nicely, especially the bananas.
Place ingredients in a 11" X 7" greased pan, patting down so everything is stuck together
Bake for 30 minutes (until edges are golden brown)
Let cool for at least an hr
Cut into bars and ENJOY! Be sure to store them in an air tight container and they should last for a week.

With these you can always do some variation with the choco-chips, you can add nuts, or raisins, or cranberries, or yogurt chips, or whatever.  The possibilities are endless!! I really hope you enjoy then, and these are also wonderful for kids!

Tomato basil soup

Here in Colorado fall is defiantly upon us. Friday it is only suppose to reach a high of 50... Brrrrrr... Haha. Ever since we lived in Florida I've become such a whimp with weather! 

On the news they were talking about how the first freeze may be happening sooner than later. Made me think of all that fresh basil sitting in my mom's garden and what can be done with it. Pesto is an obvious choice, but other than that what else is out there? That's when I started thinking about the cold weather and what I love during the fall... Soup. And one of my favorites, besides butternut squash, is Safeways tomato basil bisque.  So I thought to my self, how can I make a healthy version, aka minus the heavy whipping cream. Then I thought duh... My coconut milk sitting in my fridge!! So here we go!!

Tomato basil soup (healthy)

1/2 onion (diced)

4 cloves of garic (smashed)

2 T oil

2 cans diced tomatoes

1 can chicken stock

10 leaves of fresh basil

1 cup coconut milk

2 t balsamic vinegar

Salt and pepper to taste

Sauté the onion and garlic in oil until onions turn translucent. Add tomatoes and chicken stock. Simmer on low for 15 minutes. Add basil and continue to simmer for 5 more minutes. 

Take mixture and either use an immersion blender, or a stand blender and blend well. Return back to the pot on low and stir in the cream, balsamic vinegar, salt, and pepper. Enjoy!!

Now if you are big into freezer meals this is a perfect one!! Just put into a gallon sized ziplock bag (after it's cooled) and lay flat to freeze. When your ready to eat it you can take it out of the bag and out it in your slow cooker (yes from the frozen state) and cook on low while your at work and enjoy for dinner!!!