Easy Granola Bars

Tasty enough for kids and healthy enough for you. Chock-ful of whole grains, Omega-3s and antioxidants.

Directions

1. Preheat oven to 350 F and lightly grease a 9x13" glass pan
2. In large bowl, mix oats, brown sugar, flax, cinnamon, dried fruit, flour and salt until combined. Make a well in the center of the mix and pour in honey, egg, oil and vanilla. Mix well with your hands. Transfer to pan and pat down evenly with your hands.
3. Bake 30-35 minutes until golden on edges.
4. Cool for 5 minutes and cut into bars while still warm.

Makes: 24 bars.

Peanut Butter Power Nuggets

These little snacks are perfect if you're short on time but want a healthy, energy-filled bite to go. Not too sweet and certainly not dry, each nugget is about 100 calories with 4 g of healthy protein and loaded with healthy fat to keep you satisfied.

Directions

1. Preheat oven to 350 degrees (F).
2. Grind the oats into an oat-flour using a food processor.
3. In a medium bowl mix oat-flour, peanut butter, baking powder and honey.
4. In a separate dish microwave the carrots for about 4 minutes or until soft. Then mash in a food processor or blender. Combine with other ingredients.
5. Once everything is well mixed, form small dough balls and roll in the crushed almonds or peanuts until coated.
6. Bake on a non-stick sheet for 25 minutes.
7. Cool on sheet for 10-15 minutes and then transfer the entire sheet to the refrigerator to cool for another 20 minutes. By cooling in this manner the nuggets won't fall apart when you bite them.

Makes: 28 nuggets.

Recipe adapted from BodyRock.TV

Pom-Pom Guacamole

This unexpected twist to traditional guacamole is sure to be a hit! If not for the burst of healthy antioxidants and pop of color than simply for its amazing flavor.

Directions

1. In a medium sized bowl mash avocados with a fork until desired consistency.
2. Add lime juice and pomegranate seeds until combined.
3. Finish with fresh ground pepper and salt, if using.

Serves: 8-10.

Roasted Beets and Sauteed Beet Greens

Buy fresh, raw beets with the greens still attached for this delicious (and easy!) recipe. Beets are available year round, but are mostly likely to be found at Farmer's Markets from June- October.

Directions

1. Preheat oven to 350 degrees.
2. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
3. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
4. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper.
5. Serve the greens as is, and top with the roasted beets garnished with red-wine vinegar or feta cheese.

Searves: 4.

Recipe source: AllRecipes.com

Tiger Mountain Turkey Chili

Dairy, egg and gluten-free but certainly not flavor-free. Try this delicious chili from one of Seattle's favorite natural markets.

Directions

1. In a large, heavy bottomed stockpot, cook ground turkey over medium heat. Stir occasionally to prevent sticking and to break the turkey into smaller pieces. (Lightly spraying with oil and salting the bottom of the pot will also help prevent sticking).
2. When turkey is cooked, drain off and discard all fat and liquid.
3. Add onion, bell peppers, garlic, tomato, tomato sauce, all spices, salt and water. Bring to a simmer over medium heat and cook 15-20 minutes, until veggies have slightly softened.
4. Remove from heat and stir in kidney beans and brown sugar. Add black pepper, to taste.

Yield: 2 quarts.

Recipe source: PCC Natural Markets