salted caramel peanut butter cups

Things are all of a sudden moving quickly. Boxes are being packed. Belongings are being sold. Memories are being remembered. Goodbyes are being said. And time is being savored. 

The thought of what the next few weeks and months hold send my mind spinning. I'm overjoyed, excited, and relieved to be heading home. But when you're in one place for two and a half years, there's something still there, pulling you back, asking you to please not leave. 

I have difficulty falling asleep at night, reliving old memories of game nights with friends, pool parties, and singing in the streets past dark. But those memories fade to gray and I'm brought to now; the reality that things have changed since then. The thought of going back home, starting over, and beginning a new journey sends shivers down my spine. I can't wait. 

These next few weeks, I'm vowing to relish in every moment left here. To soak it all in, tucking these moments away to relive when I'm no longer here, but 9,000 miles across the globe. 

There's a limited amount left of coffee dates with my parents, trips out to see kids who have stolen my heart, peaceful mind-clearing evening runs, and game and movie nights with my family.  It's hard to believe that soon these things will be nothing but used-to-be's. But the future excites me. New adventures, new challenges, new people, new lessons to learn. It's all so exciting to me. 

Please bare with me over the next few weeks and months as my life speeds up and my blog slows down. 

salted caramel peanut butter cups (raw & vegan) 

chocolate coating: 

1/2 c. coconut oil, melted 

3 tbsp. honey/maple syrup

1/4 c. unsweetened cocoa powder

dash of vanilla

pinch of sea salt 

peanut butter filling: 

3 tbsp. creamy peanut butter

1 tbsp. honey/maple syrup

1 tbsp. coconut oil

date caramel: 

1/2 c. chopped dates

1 tbsp. honey/maple syrup

dash of vanilla extract

Begin by preparing the chocolate coating, whisking together all ingredients until smooth. If it seems to liquiddy, let chill for a few minutes until it thickens up. Pour into 10 small paper cups, coating the sides. Reserve about 1/3 c. of chocolate and set aside. Place chocolate cups in freezer and chill while you prepare the fillings. First, prepare the peanut butter filling by whisking all ingredients until smooth; set aside. In a small bowl, soak dates in boiling water. Drain and place in a blender. Add sweetener and vanilla and pulse until smooth, adding more water as needed. Take chocolate cups from freezer. Spoon peanut butter filling into each cup and repeat with caramel. Top with remaining chocolate. Chill for 5-6 hours or overnight. Store in freezer. 

honey coconut date bars

It's weird to think back on how my life has changed so much in the last two and a half years since moving to Africa. Words can hardly even convey what I want to say, but let's just say I'll be going back a completely different person. 

It seems like just yesterday my school day lasted until about eleven, we would go to swim class with all our homeschool muchachos, and go to Wendy's for chicken burgers and Frosty's afterward. I remember hanging out with my friends before youth group every weekend and talking about how hard it would be for me to move half way across the world. Since then, I've realized what true friendships are. I've lost so many and gained many more. 

It definitely does not seem like I've been away from the life, family, friends, and surroundings I've ever known for two and a half years. These last years have been a complete roller coaster ride. There were months of absolute highs and "OHMYGOSHIFREAKINGLOVEMYLIFE." and there were many months of lows where I was so depressed I could hardly motivate myself to do anything but stuff my face hole with chocolate. But I've learned so much, mostly about myself, and have emerged from it all a completely strong and totally changed person. 

As our time in Africa is winding down to a close, I'm trying to prepare myself for the months that so unclearly lie ahead. Although I don't have too many people or relationships to detach from, it's hard for me to remember a life outside of this with a much faster pace. I've become so accustomed to down time and I've learned to secretly love it. How will I go back to having school, extra classes, running track, church and youth group, friends, and finding time for peace and BAKING? 

I'm also trying to prepare myself for the people situation. Like I mentioned, since coming here, it's been really hard to keep up relationships with people 9,000 miles across the globe. I know that when I go back, the whole dynamic of my friend group will have changed and I most likely won't go back to relationships I had when we left. 

For so many months, I wanted nothing more than to leave. I had fallen into a habit of looking to the next thing instead of soaking up the present. 

And although I still look forward to going home, hugging my G'ma, squeezing all the juices out of my gorgeous best friend, ordering a Starbucks latte, kissing my sweet puppy and breathing in her many aromas, and shopping at actual shopping malls with actual stores and actual quality clothing, I know there are many things I'll miss here. The gorgeous sunsets on my runs every evening. The stars glowing up in the sky, untainted from man-made anything. The cute kids with such gorgeous colored skin, flashing their big white smiles. It was here that I fell in love with health and wellness and discovered the path I wanted to travel with my life. Good things always come from seemingly depressing situations; no matter how deep you fall, you'll come out so much higher than you ever were before. 

Anyways, I really do nawwwwwwwt know how to transition from all that to all this. But if you could taste rainbows and puffy hearts, they would be these bars. 

honey coconut date bars {vegan}

1 c. roughly chopped dates

2/3 c. finely shredded coconut

1 c. oats, divided

2/3 c. wholewheat flour

1/2 tsp. ground cinnamon

1/2 c. softened coconut oil

1 tsp. vanilla extract

1/4 c. + 2 tbsp. honey

4 tbsp. nondairy milk

Preheat oven to 350ºF and line a 4x9 in. pan with parchment paper. Place chopped dates in a mug or bowl and cover with boiling water. Let soak for 5-10 minutes. Drain and mash with a fork until smooth. In a separate bowl, whisk together flour, coconut, cinnamon, and 3/4 c. oats. Add coconut oil, vanilla, honey, and milk. Mix until combined. Press 3/4 of the mixture into prepared pan and spread dates in an even layer. Add the rest of the oats to the remaining dough and crumble on top of date layer. Bake for 8-12 minutes or until golden brown. Let cool before slicing into squares. Yields about 12 bars. 

banoffee breakfast parfaits

I've been thinking about my blog a lot lately the last couple of weeks, evaluating what I'm really doing. I felt as if what started as a fun hobby became a chore that I didn't want to do. I hate it, but I was whipping out lots of content, but was it good? Did I actually like it? Was I having fun putting it together? No. I was feeling in such a rut and I didn't know what direction I was heading. It crossed my mind to delete my blog, live life, and bake just for the fun of it like normal people do. But I've put 3 years of my time and creativity into this space and I would hate to undo all of my hard work. 

Although I won't be deleting my blog anytime soon, I'm feeling like it's a good idea to take a step back and blog only when I feel like it, when I'm really enjoying it. I need to get used to the feeling of baking for baking's sake, not whipping out the camera or writing things down every time I'm in the kitchen. My goal is to put more thought into my content, post only the really good recipes, the ones with the pictures I love, even if that means only posting every couple of weeks! So that's what I'm going to do. It feels good to have a plan and to take a step back. 

All of that aside, let's talk about breakfast. I'm a breakfast enthusiast {that's putting it mildly.} and really don't understand those people who just forget to have breakfast. LIKE WHAT? That's like forgetting to breathe. Every morning, it's a choice between oatmeal, smoothies, toast, or granola. Pretty much 97% of the time, I lean towards the classic granola and banana. And since I'm also a dessert nut and lover of date caramel, why not combine all of the above to form a hearty breakfast or dessert. Or dinner. 

My original plan was to make this recipe vegan by using whipped coconut cream in the layers. I read somewhere not to use light coconut milk and realized only after taking my can out of the fridge, that's what I had used. So basically I just had a refrigerated can of coconut milk. Fun. I decided to compromise by using greek yogurt instead {GASP.} Then there's some homemade granola which I almost always have laying around, a quick date caramel sauce, and sliced bananas. Layer it all up in cute little jars or glasses and HEYO. You just won the freaking adorable breakfast slash dessert award. Congrats. 

banoffee breakfast parfaits 

date caramel: 

1/2 c. chopped dates, soaked in hot water and drained

1 tsp. vanilla extract

1 tbsp. maple syrup

1/2 c. milk 

topping:

1-2 bananas, sliced

3/4 c. plain greek yogurt

3/4 c. granola 

To prepare the caramel, blend dates, vanilla, maple syrup, and milk until smooth. Pour into a small saucepan over medium heat. Bring to a boil and let simmer for 5-10 minutes. Let cool. To prepare the parfaits, layer granola on the bottom of two jars. Layer with yogurt, banana slices, and caramel. Repeat until the jars are filled. If desired, top with lid and store jars in refrigerator for 3-5 days. 

mini almond snickers bars

boyohboyohboyohboyohboyyyyyyyyyy. SNICKERS FOR YOUR FACE. They're raw, healthy, vegan, gluten free, tiny, naturally sweetened, delicious, and really magical. Oh, my heart. BUT they're healthy you guys! So that means that when you have them all out of the freezer to take pictures of them like the weirdo that you are and they get all melty and messy, you just eat them. It makes cleaning up a whole lot easier, ya know? Oh man you guys. These are so good. I may have had like 5 already today, but its taking every ounce of self control {left} in me not to go ravaging through the freezer and shoving two at a time in to my pie hole. MMM. 

It's been ages since I had a legit Snickers bar. The last time I had one I was probably all looking like a toothpick, red, and pimply. Although I could easily have one since they have them at the grocery store here, I honestly won't. Too much sugar and gross things in there, it scares me! Oh how I've changed. When I gave these to my family to try, my dad asked if they were real. Hmmph. Well if "real" means full of processed sugar, chemicals, additives, and fake flavoring, then no. They're not real. But if by "real" you mean birthed from the earth {ew, sorry.}, then YES. They're real. So real. 

I'm not sure I have my family 100% convinced. My little brother is the pickiest eater and when I said there were dates in them, he spit it out. Not because he thought it tasted bad or he sensed something weird in there. Just because I mentioned there was fruit in his chocolate bar. My bad. I made these bars twice- first time around, I had no patience, cut them like 8 hours before I should have, and things got oozy and cracked. It was like a caramely murder scene. Second go-round, I had my method all thought out and things went way better. Until I realized we were clean out of peanuts. NOOO I NEED MEH NUTSSSSSSSSSSS. So I compromised with almonds. I was all freaking out like "WHAT! I CAN'T PUT ALMONDS IN THESE AND CALL THEM SNICKERS! THAT'S LYINGGGGGGG!" But my mom lovingly assured me that almond snickers are indeed a thing and all was well in the world. 

mini almond snickers bars {vegan & gf}

yields 14 small squares

date caramel

1/2 c. chopped dates, tightly packed

pinch of sea salt

splash of vanilla extract

1 tbsp. pure maple syrup

shortbread

1/3 c. chopped dates, tightly packed

3/4 c. oats

2 tbsp. pure maple syrup

chocolate coating

1/3 c. melted coconu oil

3 tbsp. unsweetened cocoa powder

2 tbsp. pure maple syrup

1/3 c. raw almonds {or peanuts}

Prepare the date caramel: In a kettle or sauce pan, bring water to a boil {enough to submerge the dates.} Place dates in a small bowl and submerge in water, soaking for 5-10 minutes until soft. Once softened, drain the dates preserving the date water. Add dates to a food processor or blender and blend until smooth. Depending on the strength of your processor, you may need to add some of the reserved water to get things moving. 

Prepare the shortbread: Add all ingredients to a food processor or blender and pulse until combined. Press into a loaf pan lined with parchment paper. Top with date caramel, spreading evenly with a spatula. Sprinkle with raw almonds. Place in freezer for 6+ hours or overnight. 

Slice into 14 squares. And place back in the freezer while you prepare the chocolate coating by whisking all ingredients in a small bowl until smooth, letting sit for a few minutes and allowing to thicken slightly. Remove bars from freezer and dip in the chocolate individually, placing onto a baking sheet lined with parchment paper. Place back in freezer for 2+ hours or until set. Store in freezer. 

chocolate chip cookie dough energy bites

Yes, I still exist. Honestly, I have no other excuse for not blogging other than the fact that I didn't feel like baking slash making food for a few weeks there. I blame that on this ridic heat. Good lord, you guys, it's so hot. Considering that I'm one of those weird people who have to be like in arctic conditions in order to fall asleep at night, I'm not really loving this whole no AC thing. My solution is showering right before bed, not drying off, and putting the fan on high. A girl's gotta do what a girl's gotta do! My baking schedule needed to change, so now when I feel like whipping together a batch of granola or banana bread, I have to do it at night or early in the morning. Otherwise it feels like I'm in the devil's oven by about 10 a.m. 

In other news, since I last wrote, I did this really weird thing. I joined a gym. I KNOWWWWWWRIIIGHTTT. It all happened one day when we were at the doctor's office and I heard the music pumping in the gym next door. That was all I needed. It's just something to do I guess, because most days I don't even leave the house except for going for a run or occasionally going to the grocery store. {Isn't that depressing? No life, I tell you.} So even on my boring days, I will have had gone to the gym. 

My friend and I started last week and I'm pretty sure there's been more laughing going on than actual exercising. We make fools out of ourselves and I'm pretty sure the adults there think we're insane. Seriously, we were laughing so hard the other day when our treadmills seemed to have a mind of their own. It was actually kind of scary… I looked at the panel thing and saw my speed just going up and up and up without me touching anything! If it wasn't for my ninja-like reflexes, I could have been run off the back of the treadmill and against the wall like on a cartoon. 

Every morning before I leave, I like to eat something small and carby to keep my blood sugars and energy level while I'm at the gym. Sure, bananas are all fine and good, but YO. I already eat like 5 throughout the day {I have an addiction. Now you know.}, so I'd prefer something a little different. Last week's pre-gym treat was these raw chocolate truffles. Those things are my favorite and I could shove a whole batch in my face hole in a matter of minutes if I wasn't careful. When I finished those, I wanted to come up with a new energy bite concoction. I have a million ideas in my noggin, but chocolate chip cookie dough was first up. 

If you're wondering why they look so messy, it's because I thought I would try making my own dairy-free chocolate chips using coconut oil, cocoa powder, and maple syrup. I've used this combo before and it firms up beautifully, but for some reason this time it didn't. Maybe it's because I was impatient, but they turned out more like little fudge chips. You can use regular chocolate chips, chopped dark chocolate, or other dairy-free chocolate chips. Whatever works! Chocolate mess aside, these energy bites really do taste like cookie dough. I think it was the combo of maple syrup and cashew butter, but these are LEGIT. 

chocolate chip cookie dough energy bites

1 c. oats

1/4 c. flax seeds

1/4 c. coconut flakes

1 c. chopped dates

1 tsp. vanilla extract

1/4 c. pure maple syrup

1/4 c. cashew butter

3 tbsp. dairy-free milk 

1/2 c. chocolate chips 

Place oats, coconut, and flax in a blender or food processor and pulse until a flour has formed. Add the remaining ingredients except for the chocolate chips and pulse until combined. Pour into a bowl and stir in chocolate chips. Roll into balls and store refrigerated in an airtight container. Makes about 9-10 large bites. 

raw chocolate truffles

Oh my woooooooord, I haven't posted in a week! Hmm, let's not be stereotypical and go into this whole shebang about "ohemmgeeeeeee I've been so busy lately." and this, that, and the other thing. Instead, I'm going to tell you I was busy sitting on the beach. {for three days not 7 since my last post. But gimme a break people.} Trust me, it's not as glamorous as it sounds. We drove three hours to a German beach town on the coast of Namibia called Swakopmund. That place is seriously an oasis in the desert and our favorite place to escape to. 

But ya know how it's winter right now? Yah, well multiply our cold weather in Otji times 50. We were seriously freezing our buns off for those three days in Swakop. It was kind of sort of miserable. COLD WEATHER IN AFRICA! Isn't this a strange world we live in? Methinks yes.

Since all my brothers wanted to do was run around on the beach {where it's coldERRR} and swim in the water {where it's coldESSSST}, my mom and I did everything in our power to stay warm. This required coffee- much coffee. I had 5 cups in a day once. Or twice. 

Also some emergency shopping trips whose purpose was to find some wooly infinity scarves. But then we found snazzy sunglasses fooo cheeeeap. And boyfriend jeans were on sale. Oh gosh. My mom and I can do a lot of damage in not a lot of time. My dad just adores it. 

Surprisingly, we didn't only drink coffee and shop while we were there. We also took a little boat tour where we saw beautiful pelicans, seals, and dolphins. The morning fog that faded into the oceans expanse was a sight to behold and no photo or fancy camera lens could ever do it justice! I could just sit on a boat wrapped up in a blanket staring out into the distance for the rest of ever.

Whenever we're in Swakop, we always stuff ourselves to the brim, binging on sushi, pastries, gelato, and pretty much all the carbs in the land. I kept thinking "Ugh, this is so unhealthy. I'll just skip when we eat at the bakery." But then I realized was being to hard on myself and was missing out on some dang good food. I can just diet when I get home. So that's what I did. I ate what I wanted and I freaking enjoyed it, thank you very much. 

But when got home, I was seriously more than eager to dive back into green smoothies and salads. Since going on that diet a few months ago, I've realized dairy really is the culprit to my skin issues. If I over do it on yogurt for breakfast during the week or eat one too many cookies, my skin breaks out horribly. But when I cut dairy out completely, it worked wonders! The amount of dairy and sugar and gluten I consumed over the weekend was enough to make my skin go all wacky, so I'm back at it. 

These truffles are the perfect way to cure a sweet tooth the healthy way. They're raw, gluten-free, vegan, dairy-free, no-bake, require only five ingredients, and take only a few minutes to throw together. Plus, there's chocolate involved. Win win.  

{new nail polish. hardy har har.}

raw chocolate truffles

1 c. ground almonds {or 3/4 c. raw almonds, ground in a food processor or coffee grinder}

1 c. finely chopped dried dates

1/4 c. unsweetened cocoa powder + more for rolling

1/4 c. honey

1 tbsp. soymilk {or other non-dairy milk to keep it dairy-free}

Combine all ingredients using a fork or pressing with the tips of your fingers until the dough resembles a coarse crumb. Add more milk if it seems to dry. Roll dough into tablespoon sized balls and roll in extra cocoa powder. Place in an airtight container and refrigerate. 

date & walnut oatmeal cookies

When I made these cookies, I talked to my nana on FaceTime that afternoon. She asked what I was up to and I replied with the usual "… just made cookies." When she asked what kind of cookies and I told her, she said "Oh, dates and walnuts are old person food!" It's never occurred to me, but I guess they kinda are. All the old church cookbook classics like date bread or bread pudding have nuts or dates in them. So it's obviously legit. {not.}

One of my absolute favorite treats as a kid were these date filled sugar cookies from Cub Foods. Those things were the best reward for long grocery shopping trips. My grandma {the same one I now talk to for baking advice.} used to by BOXES of those cookies just for me whenever I stayed at her house. I remember sitting at her kitchen table and eating one or two or three with a glass of cold milk. Ahh, those were the days. 

I know when it comes to nuts in cookies, you're either like "Oh my gosh, YES!" or "Oh my gosh, NO!" I'm the first. I seriously love the added crunch and flavor nuts add to baked goods. I think they make great additions to classic oatmeal raisin or chocolate chip cookies. Although they're really necessary in these cookies, if you seriously can't stand them, you could leave them out. 

These cookies are some of the best I've made in a LONG time. I like my cookies on the underdone side, so they turn out really soft and gooey. The nuts and dates go together really great in these chewy oatmeal cookies. I made the recipe completely from scratch, but I didn't tell anyone until AFTER they had one and exclaimed how great they were. 

Mission accomplished. 

date & walnut oatmeal cookies

1/2 c. butter, softened

1/2 c. granulated sugar

1/2 c. dark brown sugar

1 tsp. vanilla

2 eggs

1/2 c. all purpose flour

3/4 c. wholewheat flour

3/4 c. quick cooking oat

1 tsp. cinnamon

1 1/2 tsp. baking powder

1/2 tsp. salt

3/4 c. chopped dates

1/2 c. chopped walnuts

Preheat oven to 350ºF. In a large bowl, cream butter, sugars, and vanilla. Whisk in eggs. Add flours, oats, baking powder, cinnamon, and salt. Stir until combined. Fold in dates and walnuts. Scoop dough onto a greased cookie sheet. Bake for 10-15 minutes. Yields about 18 large cookies or 2 dozen smaller cookies. 

fruit & nut energy bites

So, ya know that whole "challenge" thing {no d-word} I'm doing? Well, I'm actually kinda sorta loving it. Way more than I thought I would at least.

I hardly even eat bread, but of course when I can't, it's all I'm thinking about. Again with that whole food consuming my thoughts… It's like a disease!!

Anyways, I'm learning to live with it and instead eat corn cakes, brown rice, and oats as my carbs. It's interesting to see what I can and can't eat. Of course, I'm not being SUPER strict about it. Or at least when it comes to the gluten part, because we think it's either dairy or sugar.

Food interests me a lot, so I went into full-on food nerd mode and read about gluten and what kinds of everyday foods are {and aren't} gluten free.

I looked up oats and apparently there's controversy over such. I read that oats say they contain gluten only because of contamination {like there being gluten in the production facilities} or if it was grown next to a grain containing gluten.

So since I'm not actually ALLERGIC to gluten, I'm gonna keep oats in my diet. After all, it's pretty much the only grain I can find here that I can eat for the next month. Almond flour and all that other weird stuff? Nowhere. In fact, I'm pretty sure if you asked someone if they knew where you could find hemp flour {that's a thing, isn't it?}, they'd look at you like you had five heads.

Trust me, I'm all too familiar with getting weird looks.

You're probably wondering how in the heck I'm somewhat enjoying this.

WELL, three days into it, and I can already tell a difference in my skin. Not only that, but I feel so much better! I thought I ate healthy, but I'm really starting to be able to tell I could have been doing so much better. I'm amping up my intake of protein, fruits, and veggies, and I can definitely tell a difference in the way I feel after I eat. So much less bloated, but perfectly full.

SOOO anyhoooozles- enough about that.

Today's my birthday! And these things are my birthday cake. How sad IS that? Hooray for oats and honey and nuts and fruit! Not my typical sugar feast, but I guess I can deal.

P.S. Since I'm focusing mainly on cutting out dairy and sugar, I used regular oats and rice krispies in this recipe. They both have just a liiiiiiitle bit of gluten in them, but if you're looking for a totally gluten free version, just use 1 1/4 c. gf oats instead.

fruit & nut energy bites

1/2 c. chopped dates

1/4 c. honey

1 tsp. vanilla extract

1/2 c. rice krispies, crushed

3/4 c. oats

2 tbsp. raisins

2 tbsp. salted peanuts

3 tbsp. banana chips, roughly chopped

2 tbsp. dried cranberries

3 tbsp. sunflower seeds

In a large bowl, combine the chopped dates, honey, and vanilla extract. Add the crushed cereal and oats. Fold in the dried nuts and fruit and stir until everything is combined. Roll into balls about 1 1/2 tbsp. each and store in an airtight container or plastic bag. 

date coconut & banana granola

Oh my lanta, you guys. I'm so obsessed with granola. Since the first time I made it, I think it's quite clear I've become totally hooked. I just love everything about it... The process of throwing everything but the kitchen sink into a big 'ol bowl, the smell of everything baking together in the oven, the amount of variations you could make. It's all so magical. 

When I made this granola, I had no idea what kind it was going to be. I just kind of start off with a base of oats, honey, oil, and spices, then throw in whatever mixins I can scrounge up from the cupboard. The beauty of granola at it's finest. 

The combination of sweet coconut, chewy dates, and crunchy banana chips in this granola is definitely one of my favorites I've ever made. As for as texture, it's got a lot going on and is bulky enough to eat by the handful. But if you must be so refined as to eat it with a SPOON in a bowl with some milk or yogurt and fruit, that'd be dandy too. Either way, you get some stinking amazing granola! Win win. 

OOH one more thing. This recipe makes a kinda sorta midget batch of granola because I was aaaaaaaalmost out of oats. However, you still get a good couple bowls out of it and it's kind of nice not having a jar of sitting around for a week. Feel free to multiply the recipe though! The more granola the better!

date coconut & banana granola

1 c. oats

1 tsp. cinnamon

1 tsp. vanilla extract

1 1/2 tbsp. olive oil

3 tbsp. honey

1/3 c. coconut

1/2 c. pitted dates, roughly chopped

1/2 c. banana chips, roughly chopped

Preheat oven to 350ºF and line a cookie sheet with parchment paper. In a large bowl,  combine the oats, cinnamon, and coconut. Add in the olive oil, honey, and vanilla. Bake for 10 minutes and add the banana chips and dates. Bake for another 10-15 minute or until golden brown. Once cooled, store in an airtight container or jar. If desired, serve with milk or yogurt and fruit. 

homemade {3 ingredient} energy bars

 It seems like lately, all the appliances that are important in my life... 

Are breaking. 

Dying.

 Slowly perishing.

A couple weeks ago, I was minding my own business, whipping together one of my favorite smoothies {banana and spinach, mind you.} All of a sudden, 'ol Bess decided she didn't want to work. Her spinny choppy thing was spinny but not choppy. I don't dig it. I then proceeded to make my smoothie in a glass with a spoon. Yah that worked out reeeeeeeal great.

Then, on a super flipping hot day {which is pretty much like every day.} my fan decided he didn't want to work either. His days of blocking out all annoying sounds while I did school and cooling me down during the hot nights {ok, this is getting weird.} were over. Let me tell you... Africa with no fan? Not a situation you want to be in. It seems like no matter HOW many layers you shed, you're still dripping sweat. It's so unattractive and gross. Ugh. And the worst part is you can't ever escape it! Unless you go and take an ice bath... Which actually sounds quite appealing at the moment.

Awhile ago, I saw a recipe for 3 ingredient energy bars. 3 ingredients? Energy bars? Count me in! The recipe calls for blending everything together in a blender. But who has two thumbs and no blender? This girl. If you're looking for an arm workout, making energy bars by hand is a great way to work those muscles. Forget the resistance bands, just grab a cutting board and knife and you're good to go!

Unless of course, you have the modern luxuries of a blender, by all means, use it. They save you a lot of hurt and time. Trust me, I know these things.

Just a little note about these energy bars- They're super adaptable. I have some ideas formulating for tons of varieties. Feel free to use whatever mixins you'd like though! Chocolate chips, apricots, pistachios, it's up to you! Just make sure to have 1 part dates 1 part dried fruit and 1 part nuts.

homemade {3 ingredient} energy bars

1 c. pitted dates

1/2 c. mixed nuts

1/2 c. sunflower seeds

1/2 c. seedless raisins

1/2 c. cranberries

1 1/2 tbsp. organic honey

In a blender, blend all ingredients until a paste has formed. Press the mixture between two pieces of parchment paper in a pan . Refrigerate for at least a few hours or overnight. Cut into squares and wrap with plastic wrap or store in an airtight container. 

Date Bread

Here's a recipe for some SUPER YUMMY date bread I made yesterday from my new cookbook I won {from a blog giveaway!} called "Mennonite Women Can Cook". As I flipped through it, I found a bunch of other yummy-looking recipes I'll be trying soon!...

Date Bread

{recipe makes 2 loafs}

1/2 pound {1 c.} pitted dates, chopped

2 c. brown sugar

2 c. boiling water

2 tsp, baking soda

2 eggs

3 c. flour

1/2 tsp. salt

1 tsp. vanilla

1. Place chopped dates and brown sugar in a large glass or metal bowl.

2. Pour boiling water over date mixture

3. Add baking soda and stir well until the foaming stops. Let stand for 15 minutes.

4. Beat aggs and combine dry ingredients; add both to date mixture.

5. Pour into 2 greased loaf pans.

6. Bake º325 F for 50-60 minutes, or until toothpick inserted comes out clean.

7. Let stand for 5 minutes before removing to a cooling rack. Freezes well.

The bread was SOOOOOO good served straight out of the oven with some butter on top! YUMALICIOUS!(:

Enjoy!