Granola Bars can be a breakfast or a snack…it depends on how they are made. These bars are a great grab-and-go breakfast, snack after athletic activities, or something to take with you on an airplane flight. I make these each time I fly. I can take them on the plane with Justin’s Almond Butter single serve packages and some apple slices or carrot sticks to ensure I have healthy, gluten free options while I am in transit.

The recipe is simple and can be made many different ways so you will never get bored! Read this and other Gluten Free YogaLean recipes at Healthy Recipe Variations.

Ingredients:

2 cups oats

1/2 cup flax seed meal or ground flaxseed

1/2 cup almond flour

1/2 cup unsweetened shredded coconut

1/2 tsp salt

1 tsp cinnamon

1 tsp vanilla extract or coconut extract or almond extract

3/4 cup honey

2 beaten eggs

1/2 cup olive, walnut, or coconut oil

Flavorings: 1/2 cup diced dried fruit (no sulphur dioxide or sugar added is best), mini dark chocolate chips, or chopped nuts

Spray for the 9 x 12 pan (olive oil or coconut oil)

Flavor Profiles to Try:

Vanilla Extract and Dates

Almond Extract and Dried Cherries (and/or Walnuts)

Almond Extract and Dried Figs

Coconut Extract and Dried Apricots

Coconut Extract and Dried Pineapple

Vanilla Extract and Dried Apple

Vanilla Extract, Dark Chocolate, and Walnuts

Instructions:

1.  Preheat oven to 350 degrees. Lightly grease a 9″ x 13″ pan with spray olive oil or spray coconut oil

2.  In a mixer or a large bowl, combine all the WET ingredients.

3. One at a time add the dry ingredients and incorporate.

4.  Transfer the mixture to the greased pan. Pat the mixture evenly into the prepared pan. Bake for 25-45 minutes depending on your oven. Check after 20 minutes and every 5 minutes thereafter. You are looking for the edges to turn GOLDEN.

5. Let cool before you cut and serve.

HINT: Cooking time for soft and chewy bars is 25-30 minutes for soft and chewy, 30-35 minutes for medium, 35-45 minutes for crunchy.

I was looking for a YogaLean meal to refuel after a long walk and an invigorating yoga practice. I decided to go with a high protein and vegetable option that I could prepare in little to no time.

Ingredients:

•  1/2 a block of Extra Firm tofu per person
•  Paprika
•  Toasted Sesame Seed Oil
•  4 “Greens” per person (I used Green Chard but Broccoli Greens, Collard Greens, Beet Greens, or Kale could be substituted)
•  1 Bell Pepper per person (I went with orange as a color contrast to the greens, you could use yellow, or red)
•  Hummus
•  Toasted Gluten Free Bread as an option to form the top and bottom layer of the tower.

Instructions:

•  If you do not have any tofu drained, begin by draining the tofu and placing it in a towel between two plates. Perhaps put a can on top for weight to speed the process. This will ensure you get a firm texture for the Tofu Tower layers. The tofu being firm is key; the tofu is the backbone of this dish.
•  While the tofu is draining cut the peppers lengthwise to get long and flat pieces to fit into the sandwich. Each pepper can have up to 4 potential pieces (depends on regularity of shape). Shave the pieces that are not long and flat for use in another dish. Place the flat pieces on a piece of non-stick aluminum foil and bake at 350 or broil and check frequently, do what you have time for.
•  When the tofu is drained, cut the block in half lengthwise. Then make thin slices for the towers (3 slices per tower). Portion 2 towers per person eating.
•  Sprinkle paprika on the tofu slices and put them in a pan with a few tablespoons of toasted sesame oil.
•  Sautee tofu, turning it from time to time so it forms a crust on the two “faces”.
•  When the tofu is done, place it on a plate lined with a paper towel to remove excess oil.
•  While the tofu cooks, cut the greens. You wish to remove the greens from the more solid stem and center vein. Save those pieces for a stir-fry or pasta. After the tofu is done, add the greens and a few tablespoons of water. Turn off the burner, cover, and steam for 1-3 minutes.
•  Uncover and begin to assemble tower.

Tower Assembly:

LAYER 1: Tofu slice on bottom and add hummus to cover

LAYER 2: Slice of Roasted Pepper

LAYER 3: Tofu slice and add hummus to cover

LAYER 4: 2 Green Leaves

LAYER 5: Tofu Slice

OPTION:

 Place a toothpick in center to keep tofu tower in place OR toast Gluten Free bread and use a slice of gluten free bread on top and bottom and with the middle tofu layer.

 If someone has a large appetite a simple salad, side dish, or Gluten Free Crackers can be served along with the towers.

You can read more Gluten Free recipes at Healthy Recipe Variations

Eating healthy and incorporating movement into my day is a priority for me. This YogaLean recipe contains lean protein, a variety of colorful vegetables, and creamy coconut milk. Presenting the meal IN a vegetable is a great way to include more vegetables in your diet. Using quinoa rather than rice lowers the Glycemic Load of the meal and increases the fiber content. Enjoy this recipe and other gluten free recipes on my blog, Healthy Recipe Variations.

Base Ingredients:

1 Pepper for each person being served

1 package of FIRM TOFU per two people being served

2 cups of vegetables (cut a similar size) for each person being served

1 Can of Coconut Milk (I used Thai Kitchen LITE)

1 TSP Red Curry Paste (I used Thai Kitchen)

2 TBSP Toasted Sesame Oil

Instructions:

1. Open and drain the tofu (ideally do this in the morning or the night before). Place between a clean kitchen towel between two plates. Dry tofu cooks evenly and has a chewy rather than soggy texture.
2. Preheat the oven to 350. Hollow out the peppers by cutting the top off horizontally. Remove the seeds and stem. Dice the top of the pepper that was around the stem and add to the stir-fry. (HINT: When shopping look for peppers that have a relatively stable base and are as regularly shaped as possible). Place the peppers on non-stick aluminum foil in the oven for about 20 minutes…while the rest of the food cooks! The peppers are done when they start to develop wrinkles and are soft to the touch.
3. Start the quinoa if you do not have any left over. You can follow the package directions and use 2 cups of water OR, to add more flavor, substitute 1 or 2 cups of low sodium vegetable broth for the water.
4. Gather your vegetables, wash them, and cut them into even sizes. I always use garlic and onion then deviate from there. Today I used cauliflower greens and the extra red pepper. Add the vegetables, coconut milk, and red curry paste to a pan. Turn the burner on to medium heat and cover. Stir periodically. It will be done when the vegetables are tender, el-dente if you prefer, and most of the liquid is evaporated.
5. Now, uncover the block of tofu, cut into even sizes. Add to a pan with sesame oil. Add pepper if you wish a bit more spice. Sautee on medium heat and turn the tofu from time to time so each side browns and develops a crunchy outer shell.

Cook time from start to finish is 30-45 minutes.

Serve:

• Center the pepper on a plate. Fill 3/4 full with quinoa and spoon vegetables and coconut mixture over pepper so it spills out and creates a circle around pepper.
• Add the tofu wedges around the vegetables.