Zucchini & Portabello Mushroom Stir Fry

Holy cow! This was such a great dish - my husband asked me when I was going to make it again, even though I just made it two days ago.
This takes a slightly Asian twist on zucchini and is so easy and healthy.
Truly a 15 minute dish.

2 medium zucchinis

1/2 yellow onion, chopped

1 portabello mushroom, sliced, coarsely chopped

1-2 T. soy sauce

1-2 T. grated fresh ginger

2 t. sesame seeds

Using a grater, thinly slice zucchinis. 

Place in cast iron pan, with a small amount of water (so they don't initially stick). Add onions and mushroom pieces and cook over medium high heat, stirring occasionally, until ingredients become tender and translucent.  

Add soy sauce, and grated ginger, and cook down to reduce the liquid. Add sesame seeds, salt and pepper to taste and serve warm.  

Superfood Orange and Date Protein Power Bars - Gluten free

(Photos coming once they've cooled)

I am so excited about this recipe for protein/power bars!  

Besides being super yummy, they are rich in super foods/nutrients, (google flax, chia, quinoa, sesame, anise, and amaranth), 100% natural (no processed ingredients), and gluten free - yay! Made from nuts and seeds and so full of those healthy Omega 3's that we all need more of, but rarely get. I'm a proponent of 'made from scratch', and love that these are made with home ground nut butter, and my own shredded and toasted coconut. And did I mention that they are yummy?  

Filling and perfect for a morning when you don't have time for breakfast (I have a lot of those), after a run or bike ride, or as an afternoon snack for the kids after school.  Crunchy, nutty goodness, and totally versatile for whatever you might have in your pantry, to suit your taste.   

Heat oven to 350*

Mix the following together, spread on a cookie sheet, and toast in oven for 15 minutes - stirring occasionally. 

1 c. uncooked quinoa

1 c. uncooked oats

1 c. uncooked amaranth seeds

1/2 c. flax seeds

1/2 c. chia seeds

1 T. sesame seeds

1 T. anise seeds

Remove from oven, and place mixture in a large mixing bowl.

Add following fruit and nuts to mixing bowl with cooled grains: 

17-20 chopped (pitted) medijool dates (or any dried fruit - raisins, cranberries, blueberries, cherries)

3-5 chopped dried figs

1 c. shredded, unsweetened, lightly toasted coconut 

(Shred whole coconut, and toast in oven for 60 minutes at *225)

1/2 c. cashews

1 T. chia

Grate zest from 2 valencia oranges into a small bowl, and set aside. 

Binding mixture: 

1 c. unfiltered raw honey

Juice from 2 valencia oranges

2/3 c. nut butter (peanut, almond, or cashew)

(blend 3/4 c. raw nuts in high power blender until it turns to paste)

1 t. kosher salt

1.5 T. coconut oil

Heat honey in saucepan, over low heat.  Add orange juice and bring to a boil. Allow to boil for a few minutes so that it reaches a syrup like consistency. Stir in nut butter and whisk until smooth. Add salt and coconut oil.  Stir constantly and bring mixture to a boil.  Allow to boil for 1-2 minutes. Remove from heat before this reaches a nougat like consistency.  

Immediately pour over grain/nuts/fruit mixture, add grated orange zest, and quickly mix together. Pour into a lightly greased 9x13 pan.  Use hands or spatula to compress, and smooth down, and bake at 350* for 20 minutes. 

Remove from oven and allow to cool for 2 hours.  

Cut into bars. 

Optional - Melt 1 cup semi sweet chocolate chips with 1 T. coconut oil.  Dip bottom of power bars into chocolate, and allow to cool on parchment paper. 

Individually wrap in plastic wrap.  

These store well in the cupboard, or refrigerate or freeze.