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It’s a Victoria day here in Canada today, which makes it a holiday, so I’m heading to the theme park with my friends to get a good scream from the roller coaster rides! However, I don’t want to eat any junk food today, and if you are well aware of theme parks, junk food is pretty much around you (hmmm funnel cake). Anyways, I decided to make healthy energy bars for us to enjoy as a snack. it will give us a boost of energy from the natural sugars in the dates and protein and healthy fatty oils from the nuts. So hopefully we wouldn’t be craving funnel cake *fingers crossed*
I also had some left overs which had less dates because I ran out, so I turned them into mini peanut butter squares 
To all my Canadians, happy Victoria day! And to everyone else, have a great monday!
Recipe: yields 12-16 squares
1 cup raw almonds
1 cup raw pecans
1/4 cup organic raw peanut butter
1 cup medjool dates (pitted)
Place all ingredients in a food processor and puree until a well moulded sticky consistency forms.
Place mixture on parchment or foil paper and mould into a square or rectangle shape (depending on how thick or thin you want them).
Place your moulded mixture in the freezer for 5 minutes. When ready, cut into squares and consume.
Store remaining in the refrigerator. I believe you can store these in the freezer if you want them to preserve longer.
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A perfect guilt free and yummy snack to enjoy on a saturday night! This was inspired by my friend Sheereen! Check out her awesome food blog at dieffs.wordpress.com for more healthy and delicious recipes. I definitely devoured these while watching the UFC fights last night (i’m a huge fan!) This is a perfect substitute for packaged store bought chips/nachos, especially since those are deep fried in vegetable oil which makes them extremely high in fat. If you are also looking for a healthy super bowl snack to enjoy next month, try these!
Recipe:
1 medium zucchini
Organic extra virgin olive oil
Chili flakes (or seasonings of choice)
Super easy! Preheat oven to 350 degrees F.
Slice zucchini into medium circles. You don’t want it too thick because it has a lot of moisture and it won’t crisp up. You also don’t want it too thin because it will burn.
Use a baking brush to brush the olive oil on both sides of the zucchini slices.
Place zucchini slices on a baking dish lined with slightly greased parchment paper and sprinkle chili flakes or seasonings of choice.
Bake for 40 minutes (flipping sides half way through) and enjoy when ready.
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