This Bar Saves Lives Apple Cashew Cream Cups

Cinnamon Vanilla Bean Cashew Cream, Green Apple & This Bar Saves Lives Parfait | A Bit of Bees KneesHomemade, cinnamon vanilla bean cashew cream layered with tart green apples, crumbled This Bar Saves Lives and a “salted caramel” date drizzle on top! I made this¬†little baby to-go and tucked it safely in the passenger seat on my way to work. Precious cargo ūüėČ

Any flavor of @thisbar will do! Wild blueberry pistachio, dark chocolate cherry & sea salt, Madagascar vanilla honey & almond or peanut butter strawberry & sea salt. I used wild blueberry pistachio + Madagascar vanilla honey & almond. All of them are fantastic!

Cinnamon Vanilla Bean Cashew Cream
1 cup raw unsalted cashews (soaked in water over night)
1/4 cup water
2 tbsp maple syrup
1/2 tbsp cinnamon
1 tsp vanilla bean paste
pinch of salt

Directions
Drain the cashews. Pour 1/4 cup of fresh water and the rest of the ingredients into a food processor. Blend until smooth and creamy. You may need to add more water depending on the consistency you desire.

“Salted Caramel Sauce”
3 soft medjool dates
2 tbsp water
pinch of salt

Directions
Blend in a food possessor or mash with the back of a fork (whatever is easiest for you) until smooth. Strain sauce through a mesh sieve to remove any hard bits of date.

Crumble up your This Bars and layer it up! If you want to learn more about This Bar Saves Lives check out my post or head over to their website! Their Non-GMO, gluten free, fair trade, bee friendly snacks will make your tummy happy and also provide food for children in need all over the world. We eat together!
Cinnamon Vanilla Bean Cashew Cream, Green Apple & This Bar Saves Lives Parfait | A Bit of Bees Knees


Healthy Twice Baked Spaghetti Squash

Healthy Twice Baked Spaghetti Squash | A Bit of Bees Knees
Twice baked spaghetti squash with lean turkey, roasted gaaahlic sauce and low fat mozzarella. Hub says it’s better than pasta! I agree!

Ingredients:
1 spaghetti squash (cut in half)
4 oz lean ground turkey meat
preferred seasonings to taste (I used Cavender’s All Purpose Greek seasoning)
1 cup¬†Emeril’s All Natural Roasted Gaaahlic Sauce (you can find it in the store or make it from scratch)
1 cup low fat mozzarella cheese
fresh basil

Directions:

-Cut a spaghetti squash in half. Scoop out seeds and place face down in a deep dish pan with 2 inches of water. Bake in oven for 30 minutes at 350F.
-Remove squash from oven, drain water and use a fork to scrape out the spaghetti strands. Place the strands in a bowl and set aside. Keep the squash shells.
-Cook turkey with preferred seasonings and then mix with spaghetti squash “noodles”
-Repack the spaghetti squash shells with the “noodle” and turkey mixture making sure that each shell is evenly packed
-Top each squash half with 1/2 cup of roasted gaaaahlic tomato sauce, and 1/2 cup low fat mozzarella cheese and fresh basil
-Place back in the cooking pan and bake for 15 minutes or until cheese has melted.
Healthy Twice Baked Spaghetti Squash | A Bit of Bees Knees

Avocado Lavash

Avocado Lavash | A Bit of Bees Knees
Easy peasy, just some toasted lavash bread with smashed avocado, tomato, garlic, sesame, pumpkin seeds, slat n pepper, arugula and lemon! Rain, thunder, fuzzy blankets and a prefect Sunday afternoon treat.
Avocado Lavash | A Bit of Bees Knees Avocado Lavash | A Bit of Bees Knees


Harvest Salad

Harvest Salad | A Bit of Bees Knees
Harvest salad! Bringing on all those gorgeous colors… Tuscan and curly kale with purple cabbage, quinoa, pomegranate seeds, Israeli couscous and steamed pumpkin. I topped mine with a bit of Bragg’s live foods liquid aminos and a drizzle of balsamic glaze.

Ingredients:
2 stalks of Tuscan kale (washed and ripped into bite size pieces)
2 stalks of curly kale (washed and ripped into bite size pieces)
2 cups purple cabbage (shredded)
1/3 cup tri colored quinoa (cooked)
1/3 cup Israeli couscous (cooked)
2 cups pumpkin (cubes and steamed)
1/2 cup pomegranate seeds
Harvest Salad | A Bit of Bees Knees
Harvest Salad | A Bit of Bees Knees


Crockpot Fall Soup

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Ingredients:
4 cups low sodium broth (veggie or chicken)
4 carrots (chopped)
1 plum tomato (diced)
1 cup chickpeas
1 cup artichoke hearts (chopped)
1/2 cup red split lentils
1/2 sweet onion (diced)
1 cup orzo
3 cups kale (chopped)
*optional: add chopped chicken breast for extra protein
*add more water if needed
Season to taste. I used pepper, garlic powder & Lindbergh-Snider seasoning. Cook on low for 6 hours or high for 4 hours.