Cranberry walnut power bars

Written by Megan. 

Thank you to Cretia Thompson for sending us this wonderful recipe! We were looking for a new snack and this one totally hits the spot. It is full of healthy ingredients, but it is also sweet enough to satisfy my sweet tooth. 

Note: This is actually supposed to be in the form of bars, but we had a hard time getting it to set right, so we let them set in a muffin tin and that worked great! 

Here is what you will need:

  1. 1 1/4 cups walnut halves
  2. 1 1/2 cups puffed brown rice cereal
  3. 1 1/4 cups rolled oats
  4. 1 cup dried cranberries
  5. 1/2 cup oat bran
  6. 3 tablespoons finely chopped crystallized ginger
  7. 1 cup brown rice syrup or agave
  8. 1/4 cup natural cane sugar
  9. 1/2 teaspoon salt
  10. 1 teaspoon pure vanilla extract

      1. Preheat the oven to 350 degrees, 

      2. Grease a large baking sheet,


       3. Coat walnuts with olive oil and bake for about 9 minutes, 


       4. While allowing walnuts to cool, prepare other ingredients,  

      5. Chop walnuts once cooled,

      6. Add the walnuts, puffed rice, rolled oats, cranberries, oat bran, and ginger to a large bowl,     

      7. Mix ingredients,     

      8. In a small saucepan, add syrup or agave, cane sugar and salt,

      9. Bring to a boil over medium heat, cook until slightly thick (approx. 4 minutes), 

       10. Remove from heat and add vanilla, 

      11. Pour syrup into bowl of ingredients and mix, 

     12. Transfer into a pan and let cool for 45 minutes before cutting into bars. 



Spiced sweet potato + poblano tostadas

We are absolutely obsessed with Mexican food. Anytime we are hungry and can't think of a quick option, our brains habitually scan the first two things on our minds: Burritos? Or a Mexican bowl? We have both decided that if we could only choose one food to eat the rest of our lives, it would be some variation of these two items. 

Introducing our new favorite "Mexican-inspired" meal. Dadadadahhh.... Spiced Sweet Potato + Poblano Tostadas. We have officially found another option that still  satisfies our craving. Thank you again to Blue Apron and Emily Hosea for this recipe! 

Here is what you will need: 

  1. 4 yellow corn tortillas,
  2. 2 limes,
  3. 2 ounces of arugula,
  4. 1 avocado,
  5. 1 pound baby sweet potatoes,
  6. 1 poblano pepper,
  7. 1 bunch cilantro,
  8. 2 tablespoons grated cotija cheese,
  9. 1 shallot,
  10. 1 tablespoon sugar,
  11. 1 tablespoon Mexican sugar blend
  • Makes: ~ 2 servings
  • Calories: ~ 680 per serving
  • Prep time: 10 minutes
  • Cook time: 25-35 minutes 
  1. Preheat the oven to 425 degrees,

  2. Wash and dry the produce,

       3. Halve the sweet potatoes lengthwise,

       4. Peel and thinly slice the shallot,

         5. Chop the cilantro leaves and stems,


        6. Quarter the limes,

        7. Pit, peel and medium dice the avocado. Toss with juice of 2 lime wedges (to prevent browning),

           8. Halve the poblano pepper lengthwise. Remove and discard the stem, ribs, and seeds. Be sure to thoroughly wash your hands, knife, and cutting board,

          9. Roast the vegetables. Place the sweet potatoes and poblano pepper on a sheet pan. Drizzle with olive oil and season with salt, pepper, and spice blend of your choice. Roast for 22 - 24 minutes, or until browned. Remove and allow to cool. Slice potatoes and pepper when cool enough,

         10. Pickle the shallot. In a small pot, combine the shallot, sugar, the juice of 2 wedges and ¼ cup of water. Season with salt and pepper. Heat to boil on high. Cook, stirring occasionally for 1 - 2 minutes or until sugar has dissolved. Transfer into a heatproof bowl and set aside. To pickle, stir occasionally for ~10 minutes,

        11. Make guacamole. In a medium bowl, combine the avocado, cilantro, and juice of 2 lime wedges; drizzle with olive oil and season with salt and pepper. Mash to your desired consistency,

          12. Bake the tortillas. Lightly oil a sheet pan and place tortillas on pan. Drizzle with a little olive oil. Flip tortillas to thoroughly coat with oil. Bake for 6 - 8 minutes or until brown. Flip and bake for another 1 - 3 minutes. Remove and season with salt and pepper,

         13. Finish! Place the arugula in a bowl and drizzle with olive oil. Thinly cut the sweet potatoes and pepper. Spread a layer of guacamole on the tortillas. Top with sweet potatoes, poblano pepper, pickled shallot, dressed arugula, and cotija cheese. Squeeze juice from remaining limes on top!


Zucchini + parmesan quiche - blue apron

This recipe is from our very first Blue Apron experience (Thank you Emily! Aka: Guy's sister). We were so excited when we found out we had a fresh package coming our way. We have a lot of staples when it comes to our meals, but we find we get stuck occasionally making the same meals. Our tastebuds were in desperate need of something new, this was exactly what was necessary! 

This recipe is the Zucchini + Parmesan Quiche. It is 100% vegetarian and delicious! 

For this recipe, you will need: 

  1. 2 eggs,
  2. 2 mini pie crusts,
  3. 4 cloves of garlic,
  4. 4 ounces spinach,
  5. 1 head red leaf lettuce,
  6. 1 pink lemon,
  7. 1 zucchini,
  8. 3 tablespoons shaved parmesan cheese,
  9. 2 tablespoons crème fraîche,
  10. and 1 shallot 

1. Preheat oven to 425 degrees, 

2. Wash and dry produce,

3. Crack the eggs into a large bowl,

4. Peel and mince the garlic cloves,

5. Dice the zucchini, 

6. Cut off the end of the lettuce and separate the leaves, 

7. Using a peeler, remove the rind, but avoid the white pith of the lemon. Mince the rind, 

8. Cut the lemon in quarters and remove seeds,

9. Peel and cut the shallot, 

10. Mince and place in bowl, 

11. Squeeze the juice of the lemon wedges into bowl of minced shallots, 

12. In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the spinach and season with salt and pepper. Cook for 2-3 minutes, stirring occasionally. Strain the spinach while pressing out excess water from leaves with a spoon. Allow to cool and cut leaves, 

13. Add 2 teaspoons of olive oil to pan on medium-high, 

14. Add minced garlic and zucchini, season with salt and pepper. Cook for 3-5 minutes, 

15. Place the pie crusts on a sheet pan (keep in tins!),

16. Add the crème fraîche, lemon zest, and 2 tablespoons of water to eggs,

17. Season with salt and pepper and mix, 

18. Add zucchini, and spinach. Whisk in bowl, 

19. Distribute into pie crusts, 

20. Top with parmesan cheese and bake for 18 - 20 minutes, or until brown, 

21. Let stand for 5 minutes before serving, 

22. Season the shallot-lemon juice mixture with salt and pepper. Add 2 tablespoons of olive oil. Add vinaigrette and remaining parmesan to salad. 


Chickpea + fried egg breakfast bowls

This is our go-to protein packed breakfast, lunch, and sometimes dinner meal. We love creating new bowls filled with healthy ingredients. Being vegetarian and in desperate need of protein, we have a small obsession with chickpeas and eggs. We also love any meal that takes only about 30 minutes to make. (serving size: approximately 2. ) 

For this recipe, you will need: 

  1. 1 large pan with a lid,

  2. One small pan, 

  3. 2 cans of chickpeas/garbanzo beans, 

  4. Olive oil or coconut oil,

  5. 2 sweet potatoes,

  6. 2 or 3 eggs, 

  7. 1/4 cup fresh basil,

  8. 2 tablespoons feta cheese,

  9. Garlic or garlic powder,

  10. Paprika, 

  11. Salt and pepper. 

1. Prepare and cut sweet potatoes, 

2. Remove and rinse chickpeas,

3. Oil and heat a large pan with 2 tablespoons of extra virgin olive oil or coconut oil and add chickpeas,


4. Add 2 diced cloves of garlic or 2 tablespoons of garlic powder. 

5. Add a dash of paprika, salt, and pepper for taste,

6. Cook chickpeas uncovered on low for 5-6 minutes, 


7. Add the sweet potatoes,

8. Drizzle with olive oil,


9. Cover and cook on medium - low for approximately 20 minutes or until sweet potatoes are browned and soft. Stir occasionally, 

10. Add 2 tablespoons of cheese, 

11. Top with 1/4th cup of chopped basil, 


12. Heat a small pan with 2 tablespoons of olive oil, 

13. Fry 2 or 3 eggs to your liking (we usually do 3. 1 for Megan and 2 for Guy.), 

14. Dish sweet potato and chickpeas and serve with egg on top! 


Sunday sweets

Written by Megan.

 So, we are vegetarian. Well, we have been trying vegetarianism for one month this next Saturday. We feel incredible, not just physically, but morally. We don’t plan to start getting on a platform to encourage others to change the way they eat, but we would like to start our new Recipes page with this news in mind. Basically, if you are looking for recipes to figure out what to do with all of your leftover steak, this is not the place for that. It’s funny because we really wanted to start this page sooner, but we realized all of the previous photos and recipes we had accumulated contained meat. We just could not have that!


Why did we turn vegetarian after enjoying meat our entire lives, you may ask? It is really simple actually. Our dear vegan friend showed us a video of a vegan comedian. After the video we talked a bit more about it and the conversation led to us concluding that we really have a lot of options for food, so we don’t really “have to” eat meat, if we are finding other ways to stay nourished. It’s not like we haven’t heard about these things before, but something about this moment and I suppose having your best friend there to say, “I would actually be okay without having meat. I could at least be vegetarian,” was enough for us to try. So, here we are - meat free.


Our first recipe comes from a wonderful treat I learned at work. For those who are not aware, I spend my daytime life working in the mental health field. During one of our classes, we had a wonderful guest visit us from  Food Hero of OSU extension services. We just recently went on their site and it makes me very proud to be an OSU alum. There are tons of healthy recipes along with facts about the main ingredient used in the recipes.


This post is inspired by the OSU Food Hero Cranberry Oatmeal Balls, which can be found on their website.


*Changes we have made



1 cup old-fashioned oats*

⅓ cup almonds, chopped

⅓ cup peanut butter or almond butter*

¼ honey

⅓ cup dried cranberries

¼ cup crushed dark chocolate*



In a medium bowl combine all ingredients until well mixed.

Form oat mixture into balls about 1 inch wide.

Place balls on a cookie sheet. Refrigerate for 30 minutes.


“Notes: Honey is not recommended for children under 1 year old.

To avoid sticky fingers, keep the oat balls cool until ready to eat.”

(Special blog post appearance by Megan's niece!)