Oat Bars

 

 

I love oats. I love coconut. I love butter. I love this recipe. It is adapted from a Best of Bridge recipe. This recipe results in a very buttery oat flavour with a subtle coconut flavour. Melted chocolate or bit of softened store bought icing can be drizzled over them for some added flare.

The oat bars around the edges are crispy but the ones cut from the middle are relatively soft. Also, when you spread the mixture onto your cookie sheet it will only take up half of the pan. While it bakes it will spread to fill the rest of it. I also think you could add a bit of cinnamon for added flavour too.

Ingredients

• 1 cup of unsalted butter
• 3-1/2 cups oats
• 2/3 cup unsweetened shredded coconut
• 1/4 tsp salt
• 1 cup brown sugar
• 2 tbsp corn syrup
• 2 tsp vanilla
• 1/2 tsp baking powder
• 1/2 tsp salt

What to do

• Preheat oven to 325 degrees F.
• In large pot, melt butter and corn syrup.
• Add brown sugar and stir.
• Stir in oats, baking powder, salt, vanilla, and coconut until well combined.
• Place on large cookie sheet and flatten until mixture is about 1cm thick.
• Bake for 15-20 minutes.
• Cool 10 minutes and cut into squares or rectangles.
• If desired, drizzle with melted chocolate.

Asparagus Dip

This recipe is sometimes called "asparagus guacamole". It's called this because it's green and has lime. But I gotta be honest and tell you even if you substitute cilantro for the basil, it does not taste like guacamole.  It is, however, a bright tasting, delicious, low-cal dip that is great in it's own right. It deserves to be thought of not as a sad guacamole substitute but a unique, original dip of its own. 

A cup of chopped avocado has approximately 250 calories and 22 grams of fat. Of course, the avocado also has fibre, potassium and vitamin C which makes it a nutritional star. But when calories count, the mere 40 calories in a cup of cooked asparagus makes me stand up and cheer for this skinny little veggie.

Ingredients

• 1 1/2 pound(s) asparagus, trimmed
• 2 Tbsp reduced-calorie mayonnaise 
• 1 lime, juiced
• 1/4 cup basil, chopped
• 2 green onions, chopped
• 1/2 medium jalapeno pepper, chopped
• 1/2 tsp garlic powder
• 1/4 tsp Worcestershire sauce
• 1/2 tsp chipotle pepper sauce
• 1/4 tsp smoked paprika
• salt, or to taste
• black pepper to taste

Instructions

1. Bring large pot of water to boil. Add asparagus and cook until tender, about 10 minutes. Drain. 

2. Place asparagus into food processor and purée until smooth. Blend in remaining ingredients.

3. Refreigerate until cool.

4. Serve with assortment of veggies and tortilla chips.