Home made oat bars

If you are just as fed up as I am with most energy bars out there due to their extremely high sugar contents, I urge you to try these simple oat bars. No added sugar whatsoever and only a fraction of the sweetness. Trust me, you can train your taste buds to tolerate less sugar by consuming less. Eventually you will desire less, without the need to call upon your willpower.

Mix all dry ingredients in a bowl:

  • 4 cups rolled oats
  • 1 cup unsweetened shredded coconut
  • 2 Tbs ground flax seed
  • 1 1 /2 cups of raisins and pumpkin seed mix OR slivered almonds and raw cacao nibs (try mixing in chocolate chips if you want to lure your kids into eating them)

In a blender or food processor, mix 1/2 cup of almond milk with 4 large, ripe bananas.

Combine the dry ingredients with the banana mix. Press into an oiled 12x9 baking dish and bake at 350 degrees F for about 30 minutes.


When cool, slice them into bars. Although they are crunchier straight out of the oven, I store them in the fridge as a go-to snack for the whole family for as long as they last.

"Casual" cookies

They were meant to be "cashew cookies", but my friend thought of a better name for them - a casual nibble with zero guilt, because they are gluten free, flour free and with no added sugar whatsoever. Eat them for breakfast, snack or dessert.

They really are yummy, seriously!


  • 3 cups of raw, unsalted cashews
  • 1 cup of unsweetened dried coconut
  • 2 large bananas
  • 1 egg
  • 2 tsp of vanilla extract
  • 2 tsp of cinnamon
  • 1/4 tsp of salt
  • 2 tbsp of almond milk

Step 1: Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.

Step 2: Grind cashews in food processor with some small chunks remaining.

Step 3: Transfer to a bowl and mix in shredded coconut.

Step 4: Combine bananas, egg, vanilla extract, cinnamon, salt in a food processor and blend to create a thick, brown paste.

Step 5: Pour the paste over the cashew-coconut mixture. Mix well.

Step 6: Add almond milk to add more moisture to the mix.

Step 7: Scoop 1 Tbsp of mixture at a time to cookie sheet. Flatten them and make sure they are not too thick. You should have about two dozen cookies.

Step 8: Bake for 30 minutes or until golden brown. Let them cool completely and store them in the fridge.

Baked chickpeas snack

It is much easier to eat well for the main meals, but a healthy snack? Forget about it!  There are very few healthy, unprocessed options out there other than nuts and fruits. But here is one - baked chickpeas or garbanzo beans. My daughter LOVES it (but she also loves kale and leaves in general...)!

I wish I could tell you that canned chickpeas work just as well in this recipe, but they don't. So I would start from scratch, soak the dried beans overnight. Make sure there is at least 4 or 5 inches of water above the chickpeas because they expand big time. (Now walk away and go to bed.)

The next morning, drain and rinse the chickpeas. Put them in a large pot and cover with a few inches of water, boil for 1-1 1/2 hours. If you have a pressure cooker or vacuum cooker, cook according to instructions. When chickpeas are cooked, drain again.

Dry the cooked and drained chickpeas with paper towel. Spread them on a baking tray. Drizzle olive oil on top. Mix well. Bake at 400 degrees F for 30-40 minutes or until crunchy and crisp.


Remove from oven. While they are still hot, mix in salt and desired spices like cayenne, cumin or chilli powder. Let cool and transfer to an air-tight container. They should keep in room temperature for about a week.