We were introduced to a new kind of snack while we were doing our Whole30 program that became a game changer for us. What we liked about the Lara Bars was that there is no added sweetener to some of their bars, therefore making them Whole30 compliant.
The recipe we made was blueberry. These were very tasty, and a good alternative to snack or protein bars.
1 1/2 cups pitted dates
1 1/2 cups almonds
1/2 cup dried blueberries
2 tbsp chia seeds (optional)
1 tsp lemon zest
Take all of your ingredients and place in a food processor. Pulse the ingredients until they are blended well but still chunky. The bonding of the ingredients will work better if it is not over processed.
Take the mixture and place in any refrigerator safe container lined with parchment paper. Spread evenly on paper, about 1/4 inch thick. Place in fridge and let set for 2 hours.
Remove from fridge and cut with a pizza cutter the size you would like. In the size we cut, we made them about 4 inches long and got 12 bars from it. Individually wrap with parchment paper or aluminum foil and place back in fridge until ready to eat.
These are a tasty treat and Whole30 approved if you just leave the chia seeds out. Try this sometime!
In sharing some of our favorite Whole-30 recipes, we begin with Shimp Romesco. You will begin by making the Romesco sauce that I previously posted here. After you make the sauce, you can construct an easy meal that tastes wonderful.
2 large zucchini
2 tbsp clarified butter
1/4 onion, chopped
2 cloves of garlic, minced
1 pound of large shrimp, peeled
1 tsp salt
1/2 tsp black pepper
2 tsp parsley leaves
One thing I suggest investing in if you don't have one is a spiral slicer. It does a wonderful job on the"zoodles". If you don't have one you can use a peeler and a julienne peeler. Make the zucchini in noodles and place on a plate. One thing I noticed in this dish is that the zoodles tend to get very moist and watery after you noodle them. I sprinkled about 1/2 tbsp kosher salt on the top, then placed a dry towel on it and let it set for a few minutes. It will draw a lot of moisture out. I then place them in a metal colander.
In a skillet, add clarified butter and put on medium heat. Add the onion and saute for about 3 minutes. Add the garlic and cook another 2 minutes. Add the raw (or cooked, whatever you prefer) to the pan and mix the shrimp well with the garlic and onion. Add 1/4 cup water and let simmer with a lid o top for about 6 minutes or until shrimp is cooked. Add salt and pepper to taste.
With the zoodles I left them in the metal colander and placed them over a boiler filled with water and steamed them for about 5 to 7 minutes on high heat.Once the zoodles are heated through, transfer to a plate or pan that has a dry towel on it to remove excess moisture.
Place zoodles in a bowl, and heat your Romesco sauce so it will be hot throughout. Place the Romesco sauce on top of the zoodles, then place your shrimp on top of the sauce. Top with parsley. Enjoy!
This was one of our favorite dishes while doing the program. Try it!