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As someone who is super busy, but really wants to eat healthy (and not spend money out all the time) I have found that weekend food prep is by far the biggest time and money saver. If I could only make one lifestyle change I would make this a key part of my week. I try to spend part of my Sundays shopping, slicing and cooking up food for the week. These recipes are some of the fastest that I have in my repertoire. Hummus takes about 10 minutes, granola bars just take 5 minutes (plus freezing time) and the chicken soup is a crock pot invention that takes only about 10 minutes of active time.

Energy Bars // Do All Things With Love

Energy Bars // Do All Things With Love

Homemade Chocolate Chip Energy Bars

Serves: 10 bars Prep Time:10 minutes

Set Time: 15 minutes

Ingredients:
1 cup Medjool dates, packed
¼ cup Honey, maple syrup, or agave
½ tsp Vanilla extract
¼ cup Nut butter or coconut oil (optional)
1 cup Almonds or other nut, loosely chopped
1 ½ cups Rolled oats
¼ cup Dark chocolate chips 
¼ cup Dried unsweetened cranberries (optional)
Energy Bars // Do All Things With Love

Instructions:

  1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency, or roll into a ball.
  2. Process chopped almonds in a food processor for an additional minute, pulsing as needed.
  3. Place oats, almonds, dates in a bowl and set aside.
  4. Warm honey, vanilla, and nut butter or coconut oil in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
  5. Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
  6. Press down with force until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
  7. Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days, or in the freezer for a few months.

Energy Bars // Do All Things With Love

Energy Bars // Do All Things With Love

Notes:

  • You could make a huge batch and keep these in your freezer.
  • This is easy to mix and match with ingredients. I added coconut flakes, and used coconut oil instead of a nut butter, it would be delicious with other nuts and dried fruits. 
  • I carry these as my workout food on bike rides instead of granola bars. Much more delicious.

Hummus // Do All Things With Love

Hummus // Do All Things With Love

Hummus with veggies

Serves: 2-3 Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients for Hummus:
1/2 clove Garlic
1 cup Garbanzo beans
2 Tbs Tahini
1 Tbs Lemon juice
1.5 Tbs Olive oil
⅛ tsp Red pepper or paprika
To taste Salt and pepper
3 medium Carrots, washed and cut into sticks
2 medium Persian cucumber, washed and cut into sticks

Hummus // Do All Things With Love

Instructions:

  1. In a food processor, process garlic and olive oil.
  2. Add the beans and process for about a minute.
  3. Add the tahini, more olive oil, lemon juice and red red pepper.
  4. Process until the mixture is well combined and smooth. Add more lemon juice or water, if needed.
  5. If the hummus is too thick, add water, 1 tablespoon at a time.
  6. Add salt and pepper, lemon juice or other ingredients, to taste!

Chicken Veggie Slow Cooker Soup // Do All Things With LoveChicken Veggie Crock Pot Soup

This soup was inspired by the blogger Simply Taralynn: Because Fall. I liked her idea for an easy chicken soup for fall. I started with a whole chicken, cooked it in the slow cooker using my Sunday Roasted Chicken crock pot recipe on high for 4 hours but with additional two cups of water (the goal here is broth), then shredded the meat and poured the leftover chicken broth through a strainer, put it all back in the crock pot and added what veggies I had on hand: summer squash, carrots, potatoes, sweet potatoes, canned garbanzo beans, garlic, onion, fresh parsley, two bay leaves, and spices to taste. Cooked it on high for another 4 hours and BAM! Soup for the week. This dish got thumbs up from the man beast and just tastes so good in the fall.

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