Almond Butter
Power Bars
SERVES 8
½ cup almond butter
½ cup honey
1 cup rolled oats,
toasted
½ cup puffed brown
rice cereal
¾ cup puffed
quinoa or millet
½ cup sliced almonds
¹⁄ 3 cup dried
cranberries,
cut into threads
Pinch sea salt
1. Grease an 8-inch
square pan with
cooking spray and line
with parchment paper.
2. In a small saucepan,
combine almond
butter and honey and
heat over low heat
for 3 minutes, or until
thoroughly melted.
3. In a medium bowl,
combine oats, cereal,
quinoa, almonds,
cranberries, and salt.
Pour honey mixture
into dry mixture and
stir until well combined.
Transfer into pan.
4. Wet your hands
and press cereal bar
mixture down until it’s
flat and even. Let it set
in the refrigerator for
at least 1 hour.
5. Remove mixture
from pan—it should be
a solid sheet—and cut
into 2x1-inch bars.
THE MACROS
The more colorful
your meal,
the more diverse
its nutritional
profile.
SERVES 4
Steak
2 lbs skirt steak
1 tbsp grape-seed oil
1 tbsp sea salt
2 tsp coarsely
ground black pepper
Tortillas
4 brown rice tortillas
1 tbsp olive oil
1 jar chimichurri sauce
1. Combine coleslaw
ingredients in a bowl. Let
stand 10 minutes.
2. Pat steak dry with paper
towels, then rub with
grape-seed oil. Rub both
sides with salt and pepper.
3. Heat a cast-iron skillet
over high heat. Place steak on
skillet and sear for 3 minutes
per side. Transfer to a cutting
board and let stand 5 minutes.
Cut steak into thin slices.
4. Preheat oven to 400°F. Place
tortillas on a baking sheet
and brush with olive oil. Bake
until crispy, about 5 minutes.
5. Distribute coleslaw and
steak among tortillas. Top
with chimichurri sauce.
THE MACROS