Cass B Chickpea

Growing up, my grandma made Special K bars which are basically an unhealthy mixture of corn syrup, peanut butter, cereal, and lots of chocolate. I wanted to make her recipe into a healthier and vegan option, so I created these Chocolate Peanut Butter Bars. For the chocolate, I used a combination of a Hu Hazelnut Chocolate Bar and some semi-sweet allergen friendly chocolate chips. For peanut butter, I always use an unsweetened version which is usually the kind that you have to stir and keep in the fridge.  These bars are great because there is no baking - you just have to wait long enough for the chocolate to cool.  Please like, share, and follow for more content! And please let me know how you like it. Chocolate Peanut Butter Bars Yield:  14 bars Prep time:  0 minutes Total time:  25 minutes Ingredients Rolled Oats |  1.5 cup Creamy Peanut Butter |  1 cup Sugar |  1/4 cup  Allergen Friendly Chocolate Chips |  1 cup  Directions 1. Using a double broiler method, melt the choc

As an accountant, I work a lot of hours during the week, so I like to be prepared and that means I meal prep most weekends. One of the easiest things to meal prep is rice and veggies, so I created this Baked Veggies and Rice recipe. It spends 40 minutes in the oven which means I have extra time to clean. Plus it has a few yummy vegetables, beans, and it's on a bed of rice. I personally prefer to use Banza Rice or any type of rice made from Chickpea or Lentil flour as it has more protein and only takes 5-10 minutes to cook. If you have another kind of rice on hand, feel free to use that but you may need to have the rice cooking simultaneously with the veggies.  Please like, share, and follow for more content! And let me know how you like this recipe! Baked Veggies and Rice  Yield:  4 servings Prep time:  10 minites Total time:  50 minutes Ingredients Banza Rice |  1 package Red Potatoes |  6 medium, diced Zucchini |  2 medium, diced Bell Peppers |  2, diced Diced Tomatoe