Carrot Ginger Pasta

This is an adaptation from this recipe, once again because I didn't have many of the ingredients. The final verdict from our family was 2/5ths loved it, 2/5ths liked it, and 1/5th did not like, but he's the 1/5th who only likes pizza and chicken noodle soup right now so he doesn't really count. And since I was part of the 2/5ths that loved it, I think it's blog-worthy:).

Ingredients:

• 1-2 T olive oil
• 1 T minced garlic
• 1/3 of one of those large bags of baby carrots from Sam's Club (sorry it's not more precise but that's how I gauge things sometimes)
• 1 t minced fresh ginger (fresh is always best, but a few sprinkles of powdered would work I'm sure, and I obviously rarely have the "right" ingredients myself)
• Salt & Pepper
• 2 T sesame seeds
• Juice from 1/2 a lemon
• 1 T water
• Extra olive oil, salt, pepper as needed

Directions:

Ina saucepan over med-high heat saute the garlic in olive oil for about a minute. Add the carrots, ginger, and a good sprinkling of salt and pepper. Let the carrots cook for 10-15 minutes until they are fork tender (turn the heat down a bit if they are drying out or starting to brown). Once fork tender, pour everything into your blender or food processor. Add the sesame seeds, lemon juice, and water and blend/process. Add more olive oil as needed to create a sauce, not just paste. Season with more salt and pepper as needed. Serve with pasta, and feel free to add some cooked shredded chicken unless you want a meatless meal.

Butterfinger Bars

This does not fall into the "Whole Foods" category by any means, but you gotta live a little, right? My only complaint about these bars is that unless cold, they fall apart very easily. But I prefer my chocolate cold or frozen anyways, so it all works out for me, and these are so yummy they are worth the mess even if they warm up.

Ingredients:

• 1 1/2 sleeves graham crackers
• 1/4 c coconut oil
• 1/2 c peanut butter (I use all natural - crunchy or smooth works)
• 1/2 c unsweetened shredded coconut
• 2 T sugar or honey
• Pinch of salt
• 1/2 c chocolate chips
• 1 T peanut butter

Crush graham crackers to crumbs. If you like things super smooth, use a blender or food processor. If you like things more chunky like me, just throw them in your mixer and let it crush them down for you (plus less dishes to wash after:). Add the coconut oil, 1/2 c peanut butter, coconut, sugar/honey, and pinch of salt. Press mixture into an 8x8 glass baking dish for thinner bars, or a bread pan for thicker bars (pre-oiled or sprayed with cooking spray).

Melt the chocolate chips plus 1 T peanut butter and drizzle over the top and put in the fridge or freezer to set up. Make sure to cut into bars before they are frozen solid (speaking from experience, otherwise they break into more of a bark-like dessert...). Keep cold until serving.

 Delicious!