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.)

source

Basic Instinct

Less Is For The Best

The most basic silhouettes and monochromatic color schemes can make for an elegant look that captures more attention than today's wildest trends. 

Staying true to the basics of design and style adds a nice touch to your personal wardrobe and overall look. Keep hold of your white button down blouses, wide leg grey linen pants, and tailored neutral coats. They are the foundations to all looks completed.

Get inspired by these simple and chic looks to channel your inner minimalist :)

Recipe of the Day: Squash

Squash Soup with Sage and Orzo

2 medium butternut squash (about 3 lbs)
1 large onion, diced
4 cups vegetable stock
1 tbs vegan butter
2 tbs olive oil
2 tsp ground coriander, divided
1 tsp white pepper
2 tbs fresh sage, chopped, plus additional for garnish
salt and pepper to taste
2 cups orzo, cooked

Directions

Preheat oven to 425°. Peel and halve both squash, scooping out the centers. Coarsely chop three halves of squash and set aside for the soup. Dice the remaining half, into large pieces for roasting (approximately 3/4” squares). Toss the cut pieces with 2 tbs olive oil, 1 tsp coriander, and a generous seasoning of salt and pepper. Roast the squash on two baking sheets for 30 minutes, flipping the pieces, and rotating the pan halfway through. When squash is done roasting, set aside for serving on top of the soup.

In a large dutch oven, heat 1 tbs vegan butter over medium heat. Cook the onion until translucent, about 5 minutes. Add the coarsely chopped squash, vegetable stock, 1 tsp coriander, sage, white pepper and generous shakes of salt and pepper. Bring to a boil then reduce to a simmer and cook for 30 minutes. Remove soup from heat and either using a stick blender or working in small batches in a convention blender, puree until smooth. Depending on the size of your squash, your puree may be very thick. If this is the case, thin soup with water, adding one tablespoon at a time until the desired consistency is reached.

To serve, place 1/2 cup of cooked orzo in bowl and top with roasted squash. Pour the squash soup around the orzo and garnish with fresh sage and freshly cracked pepper.

Source: Squash Soup with Sage and Orzo | Free People Blog http://blog.freepeople.com/2013/09/squash-soup-sage-orzo/#ixzz2ffnrc9fx

Beauty Looks We Love

We've gathered some of our favorite beauty looks! We love natural, glowing, healthy looks that exude the organic beauty in us all. Here are a few!

Relaxed and full soft curls.

Soft gold eye shadow and neutral lips. 

The classic messy bun and cat eye :)

Nude or soft pink natural lips with simple mascara.

Loose braids wrapped in a messy bun.

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

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!

Health: Pineapple Brakfast Sandwich

Ingredients: 

• 1/2 cup finely chopped fresh pineapple
• 4 tablespoons Neufchatel or part-skim ricotta cheese
• 2 slices whole grain bread, toasted
• 4 large strawberries, sliced
• 2 tablespoons chopped walnuts
• 
  
• Method: 

  In a small bowl, combine pineapple and Neufchatel and then spread evenly on bread. Top with strawberries and walnuts and serve.
  Nutritional Info: 

  PER SERVING:220 calories (120 from fat), 13g total fat, 5g saturated fat, 20mg cholesterol, 230mg sodium, 21g carbohydrate (4g dietary fiber, 8g sugar), 8g protein

  Find more recipes from the source

Health: Foods We Love

Feed your body well with this delicious recipe from Whole Foods

Ingredients: 

• 4 (6 ounce) cans albacore tuna, drained well
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1/2 cup chopped red bell or piquillo peppers
• 3/4 cup sliced Greek olives
• 1/2 small red onion, finely chopped
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped basil
• 2 cloves garlic, finely chopped
• 1 teaspoon dried or 1 tablespoon chopped fresh oregano
• 1/2 cup mayonnaMethod: 
  Put all ingredients into a large bowl and gently fold together until well combined. Serve on sliced bread as a sandwich or spoon over a green salad.
  Nutritional Info: 
  PER SERVING:240 calories (120 from fat), 14g total fat, 1g saturated fat, 50mg cholesterol, 670mg sodium, 6g carbohydrate (2g dietary fiber, 1g sugar), 20g proteinise
• 3 tablespoons lemon juice
• Salt and freshly ground pepper, to taste
• 
  

Health: Almond Crusted Salmon with Carmalized Onions and Basil

Ingredients: 

• 1/2 tablespoon butter
• 1/2 tablespoon plus 1 teaspoon extra virgin olive oil, divided
• 1 sweet onion, thinly sliced
• Salt and pepper, to taste
• 1/2 teaspoon lime juice
• 1/2 cup almond meal
• 4 teaspoons honey mustard or sweet prepared mustard
• 4 (4- to 6-ounce) skinless salmon fillets, skin removed
• 1/4 cup thinly sliced green onions
• 1/4 cup basil leaves
• Method: 

  Heat butter and 1/2 tablespoon of the oil in a large skillet over medium low heat. Add onion, salt and pepper and cook, stirring occasionally, until golden brown and caramelized, 30 to 45 minutes. Stir in lime juice and keep warm. 
  
  Meanwhile, preheat oven to 375ºF. Grease the bottom of a large baking dish with remaining 1 teaspoon oil. Put almond meal into a wide, shallow dish and season salmon with salt and pepper. Brush the top of each salmon fillet with mustard and then roll in almond meal, pressing to make sure it sticks. Arrange salmon in prepared baking dish in a single layer and bake until just cooked through and flesh flakes with a fork, about 15 minutes. 
  
  Transfer salmon to plates, top with caramelized onions, garnish with green onions and basil and serve.
  Nutritional Info: 

  PER SERVING:380 calories (200 from fat), 22g total fat, 3.5g saturated fat, 95mg cholesterol, 410mg sodium, 10g carbohydrate (2g dietary fiber, 4g sugar), 36g protein
  Find for recipes from Whole Foods here

Health: Broiled Fish with Shiitake

Our latest fav dinner recipe from Whole Foods!

Ingredients: 

• 2 tablespoons canola oil, divided
• 1 tablespoon chopped garlic
• 1/2 cup chopped yellow onion
• 1 cup chopped stemmed shiitake mushrooms
• 1 cup uncooked Bhutanese red rice
• 1 3/4 cup chicken or vegetable broth
• 1 bay leaf
• 4 (4- to 6-ounce) tilapia, flounder or Dover sole fillets
• Salt and pepper to taste
• 1 small orange, very thinly sliced

Method: 

Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add garlic, onions and mushrooms and cook, stirring frequently, until onions are translucent and mushrooms have wilted, about 5 minutes.

Add rice and toast, stirring constantly, until fragrant, 3 to 4 minutes. Add broth and bay leaf, stir well, bring to a boil and then cover. Reduce heat to low and simmer until all of the moisture is absorbed, about 40 minutes. Set pot aside off of the heat, covered, for 15 minutes; remove and discard bay leaf and fluff rice with a fork. Set aside, uncovered.

Arrange a rack about 8 inches from the heating element in your oven; preheat broiler. Arrange fish on an oiled foil-lined baking sheet in a single layer. Drizzle with remaining 1 tablespoon oil and season with salt and pepper. Broil until almost cooked through, 3 to 4 minutes. Divide orange slices among the fillets, arranging them over the top of each and return to the oven. Broil until fish is cooked through and oranges are deep golden brown around edges, 2 to 3 minutes more. 

Spoon pilaf onto plates and top with fillets. Serve immediately.

Nutritional Info: 

PER SERVING:530 calories (100 from fat), 12g total fat, 1.5g saturated fat, 70mg cholesterol, 810mg sodium, 64g carbohydrate (5g dietary fiber, 3g sugar), 43g protein

PL Inspo: Nature and Fantasy

Inspiration can come from anything and everything. Here is a small collection of nature and fantasy inspired art, fashion, photography and more :)