No Bake Oatmeal Granola Bar

Clean Eating Made Easy

Try this new and healthy recipe for a great snack! It's easy, fun and absolutely delicious. 

Enjoy! 

ngredients:

• 2 cups (200 g) Arrowhead Mills Old Fashion Oats
• 1/2 cup (70 g) dried cranberries, fruit juice sweetened
• 1/3 cup (50 g) raw cocoa nibs
• 2 tsp. ground cinnamon
• 1 pinch sea salt (optional)
• 1/3 cup (80 ml) coconut oil
• 1/3 cup (80 ml) honey
• 1 tbsp. pure vanilla extract
• 3/4 cup (200 g) raw, creamy almond butter

Directions:

1. In a large mixing bowl, combine the oats, cranberries, cocoa nibs and cinnamon. Stir well.
2. In a small pot, combine the oil, honey, vanilla extract and almond butter over medium heat. You want to warm this enough to combine the liquids well. But DO NOT BOIL!  Stir constantly to avoid any simmering. This warmth is strictly to get everything to combine as well as to make it a bit more fluid for mixing with the oats.
3. Pour the nut butter into the mixing bowl and mix well to completely coat the oats.
4. Press mixture into an oiled or parchment lined baking dish. (Mine -pictured above- was 9 x 4 1/2)
5. Freeze for 2 hours.
6. Cut bars with a sharp knife and store in the freezer for up to 2 months, tightly wrapped so no air gets to them. Note that by the time lunch time comes around, these will no longer be frozen and will be perfect to eat. (These keep in the fridge for about a week.)

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PL Moms: Back to School Lunch Ideas

Back to School Lunch Ideas
Little Italy Chicken Pita
A smart trick to this zesty sandwich is using oil from the sun-dried tomatoes to prepare the vinaigrette. Prepare the chicken filling ahead of time and pack separately. Fill pitas just before eating.

• 2 tablespoons balsamic vinegar
• 1 1/2 tablespoons sun-dried tomato oil
• 1 tablespoon chopped drained oil-packed sun-dried tomatoes
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced 
• 4 cups shredded cooked chicken breast (about 3/4 pound)
• 1 cup chopped tomato (about 1 medium) 
• 1/2 cup (2 ounces) grated Asiago cheese
• 1/4 cup thinly sliced fresh basil 
• 6 (6-inch) pitas, cut in half
• 3 cups mixed baby greens 

Preparation

1. Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.

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PL Health: Freepeople Repost "Fig Grilled Cheese"

Love this new recipe we found from Free People! A unique blend of health within a classic meal to make the ultimate fig grilled cheese sandwich. You can also substitute the whole wheat bread with gluten free bread for our gf community!

There are so many delicious fruits in season this month so I would like to share some recipes that will take advantage of the produce available this summer. This first recipe is a sweet and savory grilled cheese. Ripe figs are very sweet – pick out the soft deep purple ones that hold their shape when shopping. Goat cheese always pairs well with figs, but for a little twist try adding Thai basil and tamarind glaze!

Whole Wheat Sour Dough

Fresh Figs

Goat Cheese

Thai Basil

Tamarind Glaze

Butter for Frying

Cut your bread into thin slices. On one side of the bread drizzle some of the glaze and on the other spread a layer of goat cheese. Add a thin layer of fresh sliced figs and picked Thai basil.Press both sides together and prepare to grill. Melt some butter in a frying pan until evenly coated. Heat both sides of the sandwich until golden brown and cheese is melted. Enjoy!

Yum!

What Makes You Happy?

There are countless things that spark happiness within us all. We've narrowed down a few of our favorite parts of life and living that puts a smile on our face :)

Healthy eating! Feeding your body right will always leave you feeling great.

The wonders of nature are forever evolving, and forever boundless. Its beauty is a sight to see that is sure to make you happy. 

Art in all of its forms can trigger every type of emotion there is, including happiness. A simple still photo, painting or vision can inspire us all to look at life through a different lens. 

Pink Lagoon's 6th Anniversary at Solana with Cynthia Vincent

We are having so much fun at our birthday event today at our Solana store! 6 yearsand PL has only gotten better :) Stop by today to see Cynthia Vincent exclusively at our store! We can't get enough of all the new prints, scarves, shoes, dresses and more. Don't miss out! 

Health: Kale Chips by Ellie

Kale Chips…

Mmm are so good! Such a healthier alternative to other crunchy snacks and it doesn’t take much time to prepare, which makes these chips a win, win situation. The ingredients are simple. All you need is kale, salt, olive oil, and an oven. Sometimes I like to sprinkle chili flakes before baking to add a little heat to them. If you’re sharing or making for a party, I suggest using more than one head of kale because once you start; you won’t be able to stop!

*recipe courtesy of www.foodnetwork..com

Food: Bo Beau

My best friend Marina is always in the know on what the new great restaurant to try is being a true FOODIE which we both are.  I've been really missing my "date nights" recently being so pregnant and traveling so much in the last couple months for work.  I recently read how important it is to "prioritize your priorities" and that really stuck with me so I called the babysitter and set up a fun date night with Oleg :).  We tried Bo Beau which we absolutely loved, we tasted a bunch of different things, including the amazing pancetta brussel sprouts, cornbread with delicious jams and pumpkin butter ;)!, perfect for a 32 week pregnant me.  My favorite was the shrimp and avocado flat bread and mussels and fries.  I highly recommending this darling little place in Point Loma.  The design is great, the portions are super generous so it's great to go with a small group of friends and share :).  

xoxo

Jenny

Lifestyle: Thursday Breakfast with Victoria

This is one of my favorite breakfast meals to make! It's so simple, healthy, quick and easy. Getting the right fuel in the morning is important to starting your day off right :)
Eggs
1. Sautee organic asparagus cut into 1 inch pieces with grape seed oil for 3 min.

2. Pour organic eggs (beaten) over asparagus on pan and scramble until eggs are cooked.

3. Sprinkle small doses of salt and pepper on top :)

Toast
1. I like to use Trader Joe's Gluten Free multi-grain bread! Pop 2 slices in the toaster.

2. Cut up avocado, tomoatoes, and cucumbers.

3. Sprinkle a pinch of salt and pepper on top.
All done!

PL Happening: Spring Preview Party Today!

Our Spring Preview Party is today! Stop by either store and receive 10% off your ENTIRE purchase today only! Enjoy some snacks and pink champagne and get styled in all the new spring merch!

Our store director and lead stylist, Ellie and Katie, are in Solana ready to style your new spring look!
Visit Chelsea in La Jolla as well to get styled with our new beautiful spring items :)

Cocunut Curry Sauce Receipe from Girls Gone Strong

• Raw organic coconut butter
• Canned coconut milk (or organic chicken broth)
• Steamed broccoli florets (I prefer small pieces)
• Shredded carrots
• Red or vidalia onion
• Baby bella mushrooms
• Garlic salt or fresh garlic and sea salt
• Curry powder
• Dash of cinnamon, if desired
• Crushed red pepper or minced fresh jalapeno
• Shrimp (cooked or uncooked) or chicken-or really any protein source for that matter

• Depending on your protein choice, you may need to cook separately and set aside. I suggest cooking to almost done, and then simmering in the sauce.
• Caramelize the onions: Slice very thinly and add to a lightly greased pan set on high. After stirring for one minute, reduce heat to low and cook for 15 minutes while you prepare the rest of the food.
• In a separate pan, brown the mushrooms. Don’t crowd them or they won’t brown! Instead they will get soggy.
• Set aside mushrooms, onions, meat and add a Tablespoon of coconut butter to a sauce pan on medium-high heat.
• Add a 1/4 cup coconut milk (or a 1/2 cup broth), as well as garlic salt, pinch of curry and red peppers. Stir, and bring to a low boil, the reduce heat to low-medium. Add the rest of the ingredients, and stir to coat. If you want your sauce thinner, add more liquid. If you want it thicker, keep the heat higher to thicken.

PL Private Event

A few shots from last night's private event at our Solana Beach store! So much fun, and so many yummy treats to eat ;) Call us if you'd like to have your private shopping event at our stores with your friends! 

Spinach Chicken Artichoke Casserole

Ingredients:

• 4 cups of al dente whole grain pasta of your choice (try elbows, orrecchiette and other more-dimensional pasta, or use a gluten-free variety)
• 2 large chicken breasts, baked and gently shredded (pull into pieces with a fork)
• 3 cups chopped fresh spinach
• 5 crimini mushrooms, washed and chopped
• Half a medium spanish onion, chopped
• 3 cloves fresh garlic, chopped
• 1 Tablespoon fresh basil, chopped
• Some extra virgin olive oil (for cooking)
• 6-8 ounces artichoke hearts (canned is fine), chopped
• 16 ounces low-fat sour cream
• 2 Tablespoons Italian herbs
• 2 1/2 teaspoons sea salt (plus a little extra for cooking)
• 1 cup cheddar cheese, shredded
• 1/2 cup mozzarella, shredded
• 1/3 cup parmesan, grated

Steps:

1. Preheat the oven to 375° F.
2. Cook pasta according to the package directions, but take 1-2 minutes off of the cooking time so the pasta is al dente (since you’ll be baking this dish, you want to undercook the pasta slightly; be careful not to overcook).  Add a splash of oil while cooking the pasta to prevent sticking and a little sea salt for flavor.
3. While the pasta is cooking, add the chopped mushroom, garlic, onion and basil to a skillet with about a Tablespoon or two of oil and a few sprinkles of sea salt.  Saute over low heat with a little oil to soften and lightly brown, stirring every couple of minutes (the aroma will be very enticing) for 10-15 minutes.
4. Also while the pasta is cooking, bring a medium pot of water to a boil.  Add spinach, cover and let boil for 1-2 minutes.  When the spinach is wilted, drain it well and fluff with a fork
5. When the pasta is al dente, rinse it 2-3 times with cold water to stop the cooking process.
6. Place the pasta in a large bowl and add the shredded chicken.  Toss to combine.
7. Add the drained spinach, the mushroom saute and the chopped artichoke to the large bowl.  Stir gently to combine; if the spinach sticks together, use a fork again to gently fluff and separate it.
8. In a small bowl, thoroughly combine the sour cream, herbs and salt.
9. Add the sour cream mixture to the large bowl and gently stir so sour cream is evenly distributed.
10. Add the cheddar, mozzarella and parmesan to the large bowl and stir again to combine well.
11. Spoon mixture into large glass casserole dish (tilt bowl sideways for ease) and spread evenly across dish.
12. Cover with foil and bake for 30 minutes.
13. Next, remove the foil and bake for an additional 30 minutes or until the top is golden brown.
14. Enjoy!

Notes:  When I came up with this recipe, I didn’t measure any of the ingredients but mixed things together and it came out wonderfully.  So, don’t worry about having exactly 3 cups of chopped spinach or exactly 5 mushrooms – use what you have and it will still taste great.  Also, I used gluten-free brown rice elbows as my pasta, and they were awesome in this dish.

Lastly, a word of caution: my boyfriend and I ate much more than half of this large casserole in one sitting, so if you’re hungry and having more than 4 people at your dinner table, plan accordingly. : )

Find more great recipes from the source!