Ashley's FIT KITCHEN RECIPES

no bake CARROT CAKE BARS & BITES

Carrot cake is a spring menu standout, and the humble carrot is the star of the show. It’s a vegetable in a cake, so it’s healthy, right? Traditionally, no, but being carrot cake is such a popular spring dessert, I decided it was time to find a healthy alternative without sacrificing flavor. Not only is this recipe healthy, but it’s easy, no-bake and I’ve come up with four different ways to use it. I think you’ll love this for a healthy dessert, snack, post-workout snack or even for breakfast. Using only whole foods and natural sweeteners, these are all ingredients your body will use as energy. Oh, and for the frosted bar option, I wanted to give you a delicious healthy alternative to cream cheese frosting. But let’s be honest, there is no such thing. So, I gave you the real deal as I believe balance is important and you’re still eating vegetables in the cake. I have a feeling you’ll be making these not just all spring, but all year. Enjoy!

Carrot Cake Bars

2 cups carrots (3 large carrots)

1 cup walnuts

1 cup almonds

1 cup pitted dates

1 cup old fashioned oats

⅛ cup + 1 tablespoon maple syrup

2 teaspoons cinnamon

Line an 8x8 pan with parchment paper. Combine all ingredients in food processor and process until a crumbly mixture forms. You may need to use a spatula to scrape down sides and process again. Pour mixture into pan, press down, and set in refrigerator. Cut after 15 minutes to eat plain or make frosting (right) and frost, then cut. Keep stored in refrigerator up to one week.

FROSTED carrot cake bars

8 ounces cream cheese (or vegan cream cheese)

2 teaspoons pure vanilla extract

½ cup Crisco (or butter/vegan butter)

5 cups powdered sugar

Spring Dates

APRIL 9 – MAY 14

6:00 – 7:15 PM each Monday

"When Mourning Dawns" is our six-week series that looks at the seasons of the year to guide our conversations about the seasons of your grief. Preregistration is required and space is limited. Please call or email us if you have questions or interest in this series. for more info: boulgerfuneralhome.com

These meetings are led by our Grief Support Coordinators Sonja Kjar and Ann Jacobson. 701-237-6441 griefsupport@boulgerfuneralhome.com

carrot cake PROTEIN BITES

Add 1 scoop (or 3 tablespoons) vanilla protein powder to Carrot Cake Bars recipe (I used a plant-based/vegan blend). Scoop or roll into balls/bites (should make about 20)

COCONUT carrot cake protein bites

Roll carrot cake protein bites in shredded coconut (or any other topping, like chopped pecans or walnuts) celebrate

APRIL 20, 2018

6:00 – 9:00 PM

Delta Hotels by Marriott — Crystal Ballroom

TICKETS $35 IN ADVANCE • $40 AT THE DOOR

For more information: 701-212-1921 • HEROFargo.org

buttermilk ranch DreSSING aND DIP

Yield: 1¾ cups Serving Size: 2 tablespoons ingredients:

1 cup plain soymilk

1 tablespoon white vinegar

½ cup soft silken tofu

½ cup plain Greek yogurt

1 packet Ranch dressing mix (3 tablespoons) directions:

In a small mixing bowl, combine soymilk and vinegar. Allow to rest for 15 minutes. (This will make soy buttermilk.) In a food processor, add soymilk/vinegar mixture. Add remaining ingredients and purée until smooth.

Refrigerate for at least 30 minutes. Serve with vegetables or over salad. Store in air-tight container in refrigerator for up to 1 week.