Tahini Granola Bars

 1/2 cup pumpkin seeds

1/2 cup roasted and salted sunflower seeds

1 tbsp sesame seeds

1 tbsp flax seeds

1 tbsp chia seeds

1/2 cup rolled oats

1/4 cup oil

1/4 cup maple syrup

1/4 cup tahini paste

Combine ingredients.  If mixture seems too wet, add oats.  If mixture seems too dry, add tahini.  Place into a prepared pan, lined with parchment paper.  Using a rubber spatula, press down to flatten.  Freeze for 2 hours.  Remove from freezer and cut into bars.  Keep refrigerated.

You can substitute any nut or seed you like or prefer, and, of course, any nut or seed butter in place of tahini.  

"Meat" Sauce and Veggies

I have been trying to up my protein, after tracking my macros for several months.  I have returned to using TVP in this extremely simple, high protein recipe.

1/2 cup red lentils, washed, picked through

1/2 cup TVS (textured vegetable protein)

1 fistful of walnuts, broken into pieces

1 tbsp garlic powder

1/2 cup pasta sauce, any brand

1 tbsp soy sauce

1 cups frozen vegetables - I would gravitate to peas, broccoli

1 cup of diced carrots and onions

1 tbsp oil

Place lentils and TVP in a pot of water.  Bring to a boil, reduce heat and simmer for a few minutes.  Both TVP and lentils will cook quickly.  Add your dash of soy sauce and garlic and walnuts. In a separate pot, cook the vegetables - saute onions in oil, add diced carrots.  Once cooked, add the frozen vegetables.  Saute until tender.

Drain the "meat" mixture and add pasta sauce. Stir to combine well and heat thoroughly.  Combine vegetables and "meat" into one pot and serve hot.