These are “healthy but heavenly” granola bars made with coconut oil and coconut sugar. My 83 yr old mother encouraged me to enter this recipe in a contest, so I am giving it a go! Each bar is 118 calories, has 6.3 g total fat, 4.2 g saturated fat, 3 mg cholesterol, 20 mg sodium, 11.5 g total carbohydrate, 0.7 g dietary fiber, 4.5 g total sugars, and 1.9 g protein. You can substitute dried cherries and lemon rind for the cranberries and orange. You could also try different sweeteners, depending on your preference. You can also prepare ahead, double wrap, and freeze.
I love hosting due to my passion for cooking and when I don’t have a lot of time but still want to impress the American palate I pull out this simple very tasty and versatile recipe.
The key for this recipe is the quality of the fish. I grew up by Venice in Italy and fresh fish was an everyday deal, now I live in SC and fresh shrimp vendors are easy to find as well, pretty lucky!
The inspiration for this salad came after my husband took me out for a banh mi sandwich, irionically I ordered a salad instead then came home and created my version of the ultimate Asian noodle salad! I immediately fell in love with all the fresh veggies, sweet and sour flavors and various textures in this salad!