Oat & Almond Breakfast Bars

I am on a quest to [slowly] become healthier! Since giving up my cereal and milk for breakfast (b/c of Sienna's dairy intolerance), I've been eating a bagel every morning. I knew it wasn't the healthiest (and when I say healthiest- that's what I mean- not less calories but more nutritious) option so when I came across these breakfast bars I had to try them.

I realized in making these bars that I have moved a little away from normal people because it called for wheat germ and I already had some in my cabinet.

I actually prayed that the Lord would help me learn to love these bars and He has! I didn't love them at first but I look forward to them in the morning now. I honestly think my energy level is better after eating these instead of bagels or toast in the a.m.

Even though I didn't love them, other people geraldsusankiranjonathan ate them up! I only ate 5 of the first 20! Don't worry I made more! Will trade babysitting services for breakfast bars!

Oat & Almond Breakfast Bars
Makes 24 bars

1/2 c vegetable oil
1/2 c honey
2 tsp vanilla extract
1 lg egg
2 c old-fashioned oats, uncooked
3/4 c all-purpose flour
1/2 c packed light brown sugar
1/2 c sliced almonds
1/2 c toasted wheat germ
1/2 c raisins
3/4 tsp salt

1. Preheat oven to 350 degrees F. Line 13" by 9" metal baking pan with nonstick foil (If not using nonstick, lightly grease foil).
2. In 2-cup liquid measuring cup, stir oil, honey, vanilla, and egg until mixed. In large bowl, with fork, mix oats, flour, sugar, almonds, wheat germ, raisins, and salt until combined. With rubber spatula, stir honey mixture into oat mixture until blended; scrape into prepared pan. With wet hand, pat oat mixture evenly into pan.
3. Bake 30 to 35 minutes or until pale golden around edges. Cool completely in pan on wire rack, about 1 hour.
4. When cool, transfer using foil to cutting board. Cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Store in tightly sealed container at room temperature up to 2 weeks.

Almond Crusted Tilapia

I made this recipe the other night and we thoroughly enjoyed it.

Ingredients:
2 lemons
2 tbsp olive oil
4 tilapia fillets (6 oz each)
1/4 c sliced natural almonds
1 sm onion, chopped
1 bag (12 oz) trimmed fresh green beans
1 pkg (10oz) sliced white mushrooms
2 tbsp water

1. Preheat oven to 425 degrees F. From 1 lemon, grate 1 teaspoon peel and squeeze 3 tablespoons juice; cut second lemon into wedges. In cup, mix lemon peel and 1 tablespoon juice, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper.
2. Spray 13" by 9" glass baking dish with nonstick spray; place tilapia, dark side down in dish. Drizzle tilapia with lemon mixture; top with almonds, pressing them on. Bake 15 minutes or until tilapia turns opaque.
3. Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil on medium-high 1 minute. Add onion and cook 5 to 6 minutes or until golden, stirring occasionally. Stir in green beans, mushrooms, water, 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper. Cook about 6 minutes or until most of liquid evaporates and green beans are tender-crisp. Toss with remaining 2 tablespoons lemon juice. Serve bean mixture and lemon wedges with tilapia.



We really enjoyed this. It is lemony so if you don't like lemons, I wouldn't recommend you make this recipe. One of the lemons is just cut into lemon wedges to serve so you can get by with only one lemon. I got this recipe from Good Housekeeping which is now my favorite magazine. I'm kind of embarrassed about that.