I’m embarrassed to admit this, but there was a time in my life when the majority of my meals came in the form for a bar.  Prepackaged, processed food-like substances pressed into tight bars (usually dipped in some type of synthetic chocolate) were easy to eat on the go, cheap enough to buy in bulk and washed down just fine with a Diet Coke.  Now, much older and only slightly wiser, I’ve abandoned those chemical-laden, artificial-everything bars in favor of real foods, but I find myself longing for the convenience and simplicity of a good bar.  Only this time around, I’m a bit more picky.  I want a bar with ingredients I can pronounce.

Oats, almond butter, raisins, apricots, walnuts, almonds.  Yup, I can pronounce all of those!  Saying that these granola bars are ridiculously easy to make it an understatement.  They are simple enough that you could mass produce them in your own kitchen.  No joke.  They are free of any processed sugar, endlessly adaptable and perfect little snacks to take on the go.  Say hello to the new generation of bars!

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Earlier this year I received an email from an adoring fan asking where she could find my favorite zucchini bread recipe on A Dash of Sass.  I went to the recipe index with the intention of sending her to the appropriate link only to discover (gasp!) … I’ve never posted my favorite zucchini bread recipe!  Oh, the horror!  How can this be!  A zucchini-lovin’ fool like myself must have a favorite, stand-by recipe to share with my readers, right?  Fear not dear friends, I do have a favorite recipe … I’ve just been too consumed with scarfing down this season favorite that I never got around to posting it for your gazing eyes.

Who remembers the Zucchini Walnut Muffins that used to grace the plexiglass bakery cases of that infamous coffee chain whose name rhymes with Arbucks?  I’d be lying if I said that I didn’t have a rather large crush on those muffins back in the day.  They don’t carry them anymore, but they still haunt my dreams.  Spicy yet light, tinged with flecks of zucchini and topped with loads of crunchy walnuts.  This recipe is my slightly healthier, recreation of those hauntingly good muffins.

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It’s a tragedy that I’ve been sitting on this recipe since the beginning of apple season (oh, let’s say September) and it’s now full-fledged winter around these parts.  Fortunately, I’m happy to report that despite my belief that the fall is strictly the best season for apples (which it really is), I’ve been informed that apples are truly a season-less fruit thanks to international shipping and year-round growing seasons!  (Shhh! Don’t tell the local eaters about my apples from New Zealand!)  That slightly lessens my guilt over not sharing this recipe sooner.  Carbon footprint guilt?  Well, that’s another story.

With a yogurt base, these apple muffins are moist, tender and spotted with diced apples that truly melt in your mouth.  Topped with toasted walnuts, spiced with cinnamon, nutmeg and ginger, these make a delicious quick breakfast or afternoon snack.  Made with whole wheat flour, low-fat yogurt and olive oil, these muffins land much closer to the Good-For-You side of the scale rather than the Just-Kill-Yourself-Now prepackaged muffins from most chain coffee shops.  Healthy-ish and delicious?  Ok, sign me up.

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Is the summer really almost halfway over?  I’ve been so busy studying for this little exam that I’ve hardly had time to notice, let alone enjoy, the weather.  Though I did enjoy the pleasure of a particularly vicious mosquito attack … but that’s another story.  Ah, the joys of summer in the city!

When it’s hot outside and life is hectic inside, the last thing you want to do is spend hours in the kitchen.  Forget about hours, even 20 minutes seems like an eternity when it’s sticky and soupy outside.  Summer calls for nothing more than a few minutes of actual standing-in-front-of-the-stove kinda cooking.  Summer is the era of simple salads and simple slaws.  This chicken salad fits the bill perfectly.  No goopy mayo, this light, tart salad with crisp green apples is the perfect summer meal.

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There are certain recipes that, over time, become your go-to recipes.  Whenever I need a little sweetness or am terrified that the experimental dessert in the oven is going to fail, this is the recipe I whip out.  This is my ultimate go-to cookie recipe.  It is infinitely adaptable and impressively forgiving.  I can’t even being to count how many times I’ve made these or how many variations I’ve created.  Recently, I’ve taken to using 100% whole wheat flour in an effort to maintain my commitment to all things whole grain.  I think it gives them a nice nuttiness that perfectly compliments the oats.  But if whole wheat isn’t your thing, feel free to stick with the all-purpose flour.

Over the years I’ve taken to adding a bit of cinnamon and, when I’m feeling spicy, a little nutmeg to the dry ingredients.  I love the spicy flavors mixed with the chocolate chips and the oatmeal.  The beautiful thing about this recipe is that virtually every ingredient can be swapped out for something else.  Try it with raisins instead of chocolate chips (if you are one of those strange creatures that doesn’t care for chocolate).  Use all-purpose flour and coconut.  Sunflower seeds or salted peanuts instead of the walnuts.  White chocolate chips and macadamia nuts.  You get the idea.

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