Servings: 4

Ingredients:

2 pounds asparagus stalks, washed and trimmed*

3 tablespoons good-quality balsamic vinegar

2 tablespoons minced red onion

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

1/4 teaspoon coarsely ground black pepper

Coarse salt to taste

Directions:

1. Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates.
2. In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic, and pepper.
3. Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.
4. Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.
5. * A mixture of green and white asparagus will make a beautiful presentation!

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1 can of chickpeas, rinsed and drained
2 tsp. cinnamon
2 tsp. sucanat or natural sugar
1 1/2 cup oatmeal
1 cup whole grain cereal (like brown rice krispies)
1 cup dried fruit, chopped
1/2 cup natural peanut butter
1/4 cup honey
3 tbsp. canola oil
1 tbsp. ground flax seed

1. Preheat the oven to 375 degrees.
2. Mix the ground flax seed with 1/4 cup warm water, set aside to thicken.
3. Toss the chickpeas in the sucanat or sugar and 1 tsp. of the cinnamon. Bake for 10 minutes, stir around in the pan, then back for 10 more minutes. Add the oatmeal to the pan and bake for 5 more minutes, stirring the oatmeal once.
4. Stir together the peanut butter, honey, canola oil, and flax paste.
5. Combine the chickpeas, oatmeal, cereal, dried fruits, and remaining tsp. of cinnamon.
6. Pour the wet ingredients over the dry and stir to combine.
7. Press the mixture into a greased pan. Go for an 8×8 if you have it. Really PRESS and PACK IN the mixture as hard as you can. Refrigerate until firm, then cut into bars.

NOTE: Use any kind of beans, cereal, or dried fruit that you’d like.

Written by Christine Frazier via No Meat Athlete

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