These delicious Pistachio Oat Cookie Bar Squares can easily be made vegan and gluten-free and are so pretty! Plus super quick and easy to make with only 8 ingredients including chocolate and coconut. They’re quite different from your typical holiday cookie, and yes they do stand out in a cookie crowd! Extra bonus they’re much healthier than your typical holiday cookie, but believe me no one will taste them and be disappointed. Let’s talk about that…
Pistachios are among the highest protein and lowest-calorie nut
These squares are adapted from a recipe in Jessica Murname’s wonderful book titled “One Part Plant”. Raw pistachios and oats are the main ingredients. Did you know pistachios are one of the most Vitamin B-6 rich foods around? Vitamin B-6 is helpful for blood sugar regulation and formation of hemoglobin. They’re also a good source of potassium and antioxidants, are among the highest protein and lowest-calorie nut, and their essential amino acid content is higher than any other nut–one of them being L-arginine which converts to nitric oxide in our body. Nitric oxide helps our vessels dilate improving blood flow.
Oh Yum, this delicious bread is so moist and chocolaty! Pumpkin puree gives it a nice richness, and cinnamon, nutmeg and ginger add a mild but lovely spiciness. This is my first time baking with chickpea based gluten-free flour and I’m really happy with the texture and flavor.
This delicious plant-based salad is much like traditional chicken salad. In fact, after I mashed the chickpeas I got this lovely aroma that was remarkably like chicken! Bill didn’t believe me until I made him stick his nose in the bowl too and he was equally surprised and agreed. Of course it doesn’t have the texture of chicken salad but it does have a similar flavor and a lovely texture with a lot of crunchy veggies.
Killing two birds with one stone ~ or ~ stop eating in the middle of the night!
It has been a major goal of mine for a very long time–and believe me, I’ve tried everything … or so I thought.
Since I’ve known Bill he’s been a “night stalker,” though not the kind that solves supernatural mysteries. No. He’s the kind that crawls out of bed in the night, turns on the television, and then rummages around looking for something to eat–ideally something crunchy (his nemesis), and I’m not talking celery or carrots!
Jokingly, he says this night apparition is not him at all and therefore he is not to be blamed. He says it’s some other guy over which he has no control and he is not responsible for his actions. That guy is really annoying.
After Bill’s heart event, he fortunately gave up the middle of the night crunchy snacks (which is synonymous with “highly processed” MOST of the time). Usually he indulges in a banana (sometimes with nut butter) or a couple of clementines. Yet sometimes I’ll see evidence of snacking on albeit healthy whole grain spelt crackers and nut butter, which makes me scowl a little in the morning, but he’ll say he had a bad night or a bad dream or just couldn’t sleep.
I LOVE cookbooks and was excited when my brand new copy of Dr. Greger’s “The How Not to Die Cookbook” arrived the other day! It’s really a beautiful book. The pages are thick and the pictures are gorgeous, but most importantly the recipes look both amazing and heart-healthy.
Like a short story, a good recipe can put us in a delightful trance. ~ Bee Wilson, The New Yorker
As I thumbed through the book, this pie just jumped right out at me as something I had to make right away. What to do?? Invite the neighbors for a healthy plant-based dinner! Julie Soup and home baked cornbread, and finished with this lovely pie–it was a definite winner. The crust is so delicious, the first bite immediately inspired ideas for other pies or bars. And the filling … yum! It has a wonderful texture with a hint of lemon which pairs so well with the berries. Continue reading Berry Pie with Pecan-Sunflower Crust→