TWO MORE DAYS. I’ve been counting down the days until our little gang makes our way to New York and reunites with Hailey. And now, I’ll let you in on a little secret. Hailey planned our NYC eating itinerary over a month before she officially became a resident. That means she planned our restaurant list TWO MONTHS IN ADVANCE.
Don’t get me wrong, I’m beyond excited; I’ve already perused each restaurant’s menu countless times and know exactly what I’ll be ordering.
As a way to hopefully prevent some of the damage I’m sure to do against my waistline, I’m doing a make-shift “master cleanse” this week. (I have a protein smoothie for breakfast, master cleanse for lunch, and a salad topped with lean protein for dinner). I’m currently on day two of this “cleanse,” and honestly, the only thing that keeps me from raiding the candy dispensers at work is thoughts of the lobster egg benedict at Jane Restaurant brunch.
I made these carrot cake bars over the weekend as a healthy alternative for my ever-present sweet tooth. Since I’m not a fan of carrots and dislike dates, you would think that I would hate these bars; but, I actually really enjoyed them. The best part? They are vegan! Just remember to pit your dates before you blend the ingredients, or you might end up with a “pit”iful toothache. 😉
1 Cup of Almonds
1/2 Cup of Shredded Carrot
1/3 Cup of Unsweetened Shredded Coconut
1/4 Cup of Raisins
10 Pitted Dates
3 Tbsp. of Honey
Place almonds into a high-powered blender and blend until it reaches a crumbly consistency. Add the rest of the ingredients and blend until mixed. Press mixture into the bottom of a lined, 9-inch pan and chill for at least an hour. Cut, and wrap bars.
Makes 6-8 servings.