Larabar Uber Bars

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Larbar and I go way back. When I first found out I had food allergies, the bars became my go-to snack since they were free of corn and soy. I packed them on long airplane rides, took them on work business trips and always had one in my purse in case I needed a quick snack. When the company offered to send me some of the new Larabar Uber Bars to try, I was quite excited.

The thing I love most about the Larabar products is the basic ingredient profile. The original Larabars contain nine ingredients or less, and steer away from any artificial ingredients. I always have the Peanut Butter Chocolate Chip, Coconut Cream Pie and Cashew Cookie flavors stashed at my house.

The Larabar Uber Bars have the same ingredient profile as the original bars, only they are sweetened with honey and brown rice syrup which gives them a much chewier texture. They reminded me a bit of the Quaker chewy granola bars, only with a MUCH better (and healthier) ingredient list. The Larabar Uber Bars are also a bit more dense since they are made primarily with different nuts.

I sampled four flavors – Apple Turnover, Bananas Foster, Cherry Cobbler and the Roasted Nut Roll. While they were all good, the Cherry Cobbler and Roasted Nut Roll were my two favorite flavors. I had the Cherry Cobbler as an afternoon snack prior to an evening workout, and it kept me satiated until dinner much later, and I loved the wide variety of nuts in the Roasted Nut Roll (especially the Macadamia nuts). I definitely foresee adding the Larabar Uber bars into my regular Larabar rotation.

Thanks Larabar for sending me the Uber Bars to try!

The Crow Bar and Kitchen

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Since starting Sweet Potato Bites I have had the opportunity to review some awesome restaurants, and some not so awesome ones. I always like to keep it real around here, and review the good with the bad. Unfortunately for The Crow Bar and Kitchen, it falls into the not so awesome camp.

I have been wanting to try The Crow Bar and Kitchen for a long time now, and their menu looked really promising. Duck Fat Fries! Grilled Cheese Specials! Lots of Beers on Tap! The restaurant definitely had all the makings of a nice gastropub. So when a friend suggested that we check it out, the Englishman and I were game.

When we arrived at The Crow Bar and Kitchen the place was already pretty packed. People were mingling at the bar and the hostess sat us immediately. After perusing the menu, the Englishman and I decided we would split the Crow Burger and get a side order of Sweet Potato Fries. My friend decided to get the Halibut Burger and a side order of Duck Fat Fries (that they are “famous” for), and we got some green bean fries and salt and vinegar chips to share amongst the table.

One thing I should note is that fries and sides do NOT come with the entrees. You have to pay extra $$ for them which is a bit annoying. The fries came out before our burgers, piping hot and ready to eat.

I think it’s pretty obvious that I love sweet potatoes, so I thought the Sweet Potato Fries were delicious. Some blue cheese aioli was served on the side which was a nice complement to the salty fries.

The Duck Fat Fries were also good, but I honestly didn’t find them particularly remarkable. To be honest, they just tasted like regular fries, so I’m not sure what all the hype is.

Then the burgers emerged. Since the Englishman and I had run 13 miles that day (in preparation for our half marathon), we were pretty hungry and looking forward to devouring a delicious burger.

Much like the Duck Fat Fries, the Crow Burger was pretty underwhelming. It didn’t have much seasoning or flavor to it, and just came with some cheese and arugula (where was the homemade ketchup?). The rosemary bun was nice, but I could’ve easily made a better burger at home.

My friend’s Halibut Burger was another disappointment. Her burger came out cold and undercooked. And nobody wants an undercooked halibut burger.

The green bean fries had potential, but instead came out a bit greasy and lacking in flavor. Definitely not worth the price.

And the salt and vinegar chips? They were quite tasty, but not sure if they were worth the money either.

I would definitely rate The Crow Bar and Kitchen as average, and a bit overpriced. The ambiance is decent, it seems like a nice spot for a happy hour or late night drink, but this restaurant/bar is definitely not the place to be sitting down to a full meal. Not sure if I’ll be back.

Spelt Oatmeal Chocolate Chip Cookies

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A few weeks ago the team from Lillie Belle Farms (remember when I met them at Expo West?) sent me some of their signature bean to bar chocolate bars and I knew I had to put them to good use. I was in the mood for some delicious cookies, and after a little bit of trial and error, the Spelt Oatmeal Chocolate Chip Cookies were born.

One thing I should note about these spelt oatmeal chocolate chip cookies is that they aren’t very sweet, and have a heartier texture. The Perfect Illusion Bar from Lillie Belle Farms that I used is 65% dark chocolate with just cocoa powder and sugar, so it definitely has a stronger cocoa taste than anything. If you are looking for a slightly sweeter cookie then I recommend adding some brown sugar to this recipe, but if you are looking for a stronger cocoa taste, then these are the cookies for you!

Spelt Oatmeal Chocolate Chip Cookies

Ingredients:

3/4 cup spelt flour
1 cup old-fashioned oats
1/2 tsp baking soda
1/4 tsp salt
3 tablespoons egg whites (or 1 whole egg)
1/4 cup melted coconut oil
1 tsp vanilla extract
1/2 cup chopped Perfect Illusion Bar (or chocolate of your choice)

Directions:

Preheat your oven to 350F. Melt your coconut oil either over low heat on the stove or in the microwave and set aside to cool.

In a large mixing bowl, mix your spelt flour, oats, baking soda, salt and vanilla extract. In a separate bowl mix your egg whites and coconut oil and fold the wet mixture into the dry mixture. Fold in the your chocolate and continue to mix well.

Using a spoon or a cookie scoop, place balls of dough on a greased baking sheet and place in the oven.

Bake for 12-15 minutes or until cookies begin to lightly brown. Remove cookies from oven and let cool.

These cookies taste the best on the day they are made, but they make a great treat the next day as well. Enjoy!

Sidecar Doughnuts and Coffee

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I have been eagerly awaiting the opening of Sidecar Doughnuts and Coffee since I first tried their doughnuts back in January. After weeks and months of following their delivery truck updates on Facebook and Twitter, Sidecar Doughnuts and Coffee is finally open for business in Costa Mesa!

I had an opportunity to attend a special preview event at Sidecar which just further emphasized my love for their doughnuts. Upon arriving, I was presented with a plate with a wide variety of different cake and yeast doughnuts.

Sidecar bakes their doughnuts in-house every morning (in fact, they fry a new batch every hour) and all the doughnuts are made with natural ingredients and free of additives and preservatives. You can tell just by looking at them how fresh they are.

On this visit, I got to sample the following flavors:

Birthday Cake- covered in rainbow sprinkles and pink icing and reminded me of the sprinkle doughnuts I would get as a kid

Coconut – this was glazed with coconut milk icing. I love all things coconut and loved this.

Huckleberry – I first tried this doughnut back in January, and still love it.

Maple Bacon – If you are a bacon lover or a maple lover or love sweet and salty you’ll love this.

Raspberry – Nice raspberry glaze on this one. It’s the perfect spring doughnut.

Cinnamon Crumb – I loved the crunchy crumb topping on this one – very unique and tasty.

Malsada with Haupia – This doughnut had a nice cream filling. I don’t always like cream filling in doughnuts but this was top-notch.

Callebaut Chocolate – Pretty much perfection. Can’t go wrong with chocolate.

If you have a gluten allergy, fear not! I had the opportunity to speak with Chef Brooke Des Prez as well, and she shared that Sidecar would also be offering a gluten-free doughnut every Friday starting April 19th. The plan is to have one gluten-free flavor in the shop every week (the flavor may change) and if the gluten-free doughnut is popular they will continue to add more flavors as well. The gluten-free flour blend contains brown rice, garbanzo and potato flour. There’s also talk of a vegan doughnut in the works as well.

Chef Des Prez also shared that Sidecar Doughnuts and Coffee would also have seasonal flavors, with the Guava doughnut being the first one for spring. And if you like savory doughnuts, Sidecar has a Rosemary doughnut that is sure to be up your alley.

In addition to the amazing doughnuts, Sidecar also offers coffee from Stumptown Coffee Roasters, a Portland-based company that prides itself on sourcing the best coffee in the world and maintaining strong relationships with their farmers.

Now I am by no means a coffee connoisseur, but this coffee was some of the best I’ve had in a long time. My latte was rich, creamy, and didn’t have the bitter aftertaste that some coffee can have. I can see why this coffee and doughnut pairing is a match made in heaven. Thanks Sidecar Doughnuts and Coffee for bringing your delicious goods to 17th Street.

Now who’s ready for a doughnut?

Chobani Giveaway!

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*The Chobani Giveaway is officially closed – please scroll to the bottom of the page to see the winner!*

So if you read my last post, you know that I love to eat homemade granola with Chobani Greek Yogurt.

I also like to use Chobani yogurt in some of my bread recipes, as a sub for mayo in egg salad, and even a replacement for sour cream in Mexican dishes. I have also been known to enjoy some “Fro Cho” with chocolate chips from time to time.

And since the folks at Chobani are so generous and awesome, in addition to sending me some yogurt, they want to give some away to one lucky reader as well! Free Chobani? It doesn’t get much better than that.

Here’s how to Enter the Chobani Giveaway:

1. Leave a comment on this post on your favorite way to enjoy Chobani.

For additional entries, leave one comment for each action you take below:

1. Like Sweet Potato Bites on Facebook

2. Follow Sweet Potato Bites on Pinterest

3. Follow Sweet Potato Bites on Instagram

4. Follow Sweet Potato Bites on Twitter

The Chobani Giveaway ends on Friday, April 12th at 12pm PT. Giveaway open to U.S. Residents only.

Good Luck!

And the Chobani Winner is…

Congratulations to Rachel!

Rachel has been notified that she is the winner! Thanks to everyone who entered!

Homemade Granola

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I love making homemade granola. There’s something very therapeutic about mixing oats and nuts together and then roasting them in the oven while a delicious aroma wafts through your house. One of my all-time favorite ways to enjoy granola is in yogurt parfait form, so when the package below arrived on my doorstep, I knew it was a sign that I needed to have some more homemade granola in my life.

The lovely folks at Chobani were kind enough to send me some of their yogurt, and what better way to enjoy delicious Chobani than with some homemade granola sprinkled on top? I decided to deviate from my usual granola recipe, and came up with a new mixture that includes goji berries, coconut and almonds.

This granola is loaded with antioxidants (goji berries), healthy fats (almonds) and is gluten-free. It’s not very sweet, but you can add some extra maple syrup or chocolate chips for a little more sweetness.

I personally love this yogurt with some delicious vanilla Chobani, but it’s also a great acai bowl topping or good with some almond milk! However you decide to enjoy this granola, you are bound to love it!

Homemade Granola

Ingredients:

1 cup certified gluten-free oats
1/2 cup quinoa
1/2 cup silvered almonds
1 tsp salt
2 tsp cinnamon
1 tsp vanilla
1/4 cup maple syrup
1/3 cup coconut flakes
1/2 cup goji berries

Directions:

Preheat your oven to 250F. In a large mixing bowl add your oats, quinoa, almonds, salt, cinnamon, vanilla and coconut flakes. Mix well and add in maple syrup. You can either add the goji berries at this time (note: they roast really fast), or add them in later.

Spread granola mixture on a large baking sheet and place in the oven. Roast for 50-60 minutes and remove from oven to cool. If you have not added the goji berries, add them at this point.

Once granola has cooled enjoy! Store in a tupperware container and use within a week.

True Food Kitchen Chopped Salad

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I recently had lunch at True Food Kitchen after a far too long hiatus, and I was once again reunited with my favorite Chicken Chopped Salad. This salad is a staple at True Food, and is even included in the cookbook. After enjoying the salad once again, I finally decided it was high time to recreate the True Food Kitchen chopped salad in my own home.

For the most part, this recipe is pretty similar to the one in the cookbook, only in my version I omitted the chicken and the farro because I didn’t have them on hand. I also didn’t use the champagne vinaigrette, but I’m sure any salad dressing would do.

If you get a chance, please recreate this True Food Kitchen chopped salad. It’s delicious, nutritious and super easy to make. Next time I will definitely add farro and chicken to mine to give it the real True Food experience.

True Food Kitchen Chopped Salad (adapted from the True Food Kitchen cookbook)

Ingredients:

9 cups mixed baby greens

1/3 cup unsweetened dried cranberries

2 ounces manchego cheese, shaved or diced

1/4 teaspoon salt

1/3 cup chopped dates

1/4 cup chopped marcona almonds (I used silvered almonds)

Directions:

In a large salad bowl combine your baby greens, almonds, cranberries, dates, cheese and salt. Toss well and serve with a dressing of your choice.

How to Make Roasted Potatoes

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If there is one thing that is consumed quite frequently in our house, it’s potatoes. The Englishman and I usually buy a bunch of red potatoes and sweet potatoes each week and always make our way through them. Our favorite way to eat them is to roast them in the oven, so I thought I’d share a little tutorial on how to make roasted potatoes.

It may sound like a super simple thing to do, but after lots of trial and error (burnt potatoes, too soggy, etc.) we finally have the method down. The potatoes come out nice and crispy as if they were fried, and are delicious.

How to Make Roasted Potatoes

Ingredients:

Red Potatoes
Sweet Potatoes
Salt
Pepper
Olive Oil or Sunflower Oil

Directions:

Preheat your oven to 350F. Rinse and dice your red potatoes and place them in a large pot. Fill your pot with water and bring to a boil.

Let your potatoes boil in the pot for 15-20 minutes. While your red potatoes are boiling, rinse and chop your sweet potatoes (you don’t boil them) and lightly coat a baking dish with either olive oil or sunflower oil.

Once the red potatoes are done boiling (skin should be slightly peeling off), drain the water and drizzle lightly with olive oil. Add salt and pepper and gently stir the potatoes in the pot.

Pour the red potatoes into the baking dish. Place your sweet potatoes in the empty pot and drizzle with olive oil, salt and pepper, Lightly toss the sweet potatoes until they are fluffy and add them to the baking dish as well.

Place baking dish in the oven and let potatoes bake for 1-1.5 hours. If you are short on time, you can turn the oven up to 375F to help the potatoes roast faster.

Pull potatoes out of the oven and enjoy!

Hot Cross Buns

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Hot Cross Buns are one of those quintessential items that you always see pop up around Easter. Traditionally the buns are eaten on Good Friday before Easter Sunday, always with a cross made with icing on top. My family decided to host Easter brunch again this year and the Englishman and I thought it would be the perfect opportunity to bring some delicious hot cross buns to share with everyone.

Since we were going to have lots of other treats and sweets at the Easter brunch, we decided to make the hot cross buns with just a simple glaze on top and made the crosses out of wheat dough. The buns were still plenty sweet and a hit amongst the crowd! If you wanted to add icing to your hot cross buns, I recommend this recipe.

These hot cross buns were so good that I’m thinking I need to make these more than just once a year.

Ingredients:

1 cup rye flour

3 cups all-purpose flour

2 tablespoons sunflower oil

1 cup raisins

1 tablespoon cinnamon

2 tablespoons grated nutmeg

2 tablespoons brown sugar

2 teaspoons salt

3 cups warm water mixed with 1 packet of bakers yeast

2 tablespoons maple syrup

1/2 cup wheat flour

1/2 cup water

Directions:

Preheat oven to 350F.

Mix the 1 cup rye and 3 cups all-purpose flour, cinnamon, nutmeg, salt and raisins in a large bowl. In a separate bowl mix your sunflower oil, brown sugar, and water and yeast mixture.

Slowly add the wet mixture to your large bowl and continue to mix well until your dough is nice and sticky.

Roll the dough into balls and place on a greased baking sheet. Let the dough balls rest on the baking sheet for 30 minutes.

Take your maple syrup and lightly glaze the rolls – they should be slightly sticky. Take your 1/2 cup whole wheat flour and 1/3 cup water and mix together to form a paste. Put the mixture in a piping bag or a ziplock bag and cut a small hole in the corner (thank you Alton Brown). Use the bag to draw a cross on the top of each roll.

Place buns in the oven and bake for 30-35 minutes. Pull from the oven and enjoy warm.

The hot cross buns taste best on the day they were made, but will last 2-3 days after.

Banana Spelt Muffins

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I have a thing with bananas. I only like to eat them by themselves if they are just starting to get ripe. If they start to get overripe or mushy I immediately freeze them or put them in some sort of baked good. My go-to is this banana bread, but this time I decided to change things up and make banana spelt muffins instead.

I love cooking with spelt because of its great nutritional profile. Spelt is an ancient grain has that fiber, B-vitamins and iron. It is also known to be better tolerated than wheat for those with a wheat sensitivity (spelt does still have gluten, so not good for celiac). You can get spelt from the bulk bins from many specialty markets such as Whole Foods, but other brands such as Bob’s Red Mill carry it as well!

These banana spelt muffins definitely came together on a whim. To be honest, I wasn’t even sure how they would turn out. Luckily, they turned out quite delicious and a new recipe was born!

I didn’t add any sugar to this recipe because the bananas were already quite sweet, but if you are looking for a little added sweetness try adding some brown sugar or honey. If you are looking for a delicious treat to bring to Easter brunch this year, I highly recommend these banana spelt muffins.

Banana Spelt Muffins (makes 12 muffins)

Ingredients:

3 ripe bananas

1 cup spelt flour

1 cup almond flour

1 egg

½ cup water

1 tsp baking soda

½ tsp salt

1 tsp vanilla

1 tsp cinnamon

Directions:

Preheat your oven to 350F.

Mash your ripe bananas in a small bowl. Add the egg and water and blend well.

In a larger bowl, mix the spelt, almond flour, baking soda, salt, vanilla and cinnamon until well blended. Pour your wet ingredients into the dry ingredients and continue to mix until there are no lumps.

Pour mixture into paper-lined muffin tins and place in the oven for 25-30 minutes.

Let cool for 5 minutes, then enjoy!