BC Approved: Oh She Glows Soft & Chewy Sugar-Free Granola Bars

If you haven’t checked out Oh She Glows you’re definitely missing out. According to Angela, the creator of OSG:

My goal is to inspire others to embrace more plant-based foods in their diet without feeling deprived. And yes, my recipes are great for meat-eaters and picky kids too. Most of my recipes are gluten-free and many are allergy-friendly.

Anyway, I tried her Soft & Chewy Sugar-Free Granola Bars and was pleasantly surprised. Although they are nut-free, gluten-free and vegan, they are packed with beautiful textures and flavors. The only thing is that the bars are more of a bread-like texture than a crispy granola bar-like texture. Otherwise I definitely recommend making these portable, snacks!

Here’s her recipe:



  • 3/4 cup gluten-free rolled oats, ground into a flour
  • 1 cup water
  • 3/4 cup packed pitted Medjool dates
  • 1/2 cup chia seeds
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup dried cranberries, finely chopped
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine grain sea salt


  1. Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way.
  2. Add rolled oats into a high-speed blender. Blend on highest speed until a fine flour forms. Add oat flour into a large bowl.
  3. Add water and pitted dates into blender. Allow the dates to soak for 30 minutes if they are a bit firm or your blender has a hard time blending dates smooth. Once they are soft, blend the dates and water until super smooth.
  4. Add all of the ingredients into the bowl with the oat flour and stir well until combined.
  5. Scoop the mixture into the pan and spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary.
  6. Bake at 325F for about 23-25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy!
  7. I suggest freezing leftovers to preserve freshness.

Vegetable Fittata Topped with Spicy Crab Salad

I love eggs for breakfast. They keep me full until lunch and the mixture of protein and healthy fat of this dish keeps my energy levels consistent. This only makes one serving, but feel free to double or triple this recipe!

Vegetable Frittata

1/4 cup white part of leeks, minced*
1/2 cup mushrooms, chopped*
1/2 cup red bell pepper, minced*
1 garlic clove, minced
1 tbs olive oil or coconut oil
1/2 tsp dried thyme
1/4 tsp paprika
2 organic eggs
1/2 serving (typically 1/4 of a Trader Joe’s can) of real canned crab meat
salt and pepper

In a small cast iron or oven-safe pan heat the olive oil and garlic over medium high heat until the garlic smells fragrant, but not burnt! Add the leeks, mushrooms, red bell pepper, and salt and pepper. Stir until tender and the leeks are translucent, about 10 minutes. In a medium bowl add the eggs, thyme, paprika and freshly ground pepper. Whisk together and stir in the crab. Add to the hot pan and stir around a little bit, scraping the egg off of the sides two or three times. Now don’t touch the egg and let it cook for a few minutes. Preheat the broiler if you have a cast iron pan, but if you have an oven-proof pan just preheat the oven to 400 degrees.

When the bottom of the frittata is set put the skillet on the top rack of the oven until the top turns to a golden brown, about 10-15 minutes. Just keep an eye on it! In the meantime, make the crab salad.

*I used this combination of veggies, but you can use anything you have in your fridge! Frittata’s are my go-to because they’re an efficient way to eat my vegetables and clean out my refrigerator.

Crab Salad

Other 1/2 serving of real canned crab meat
1 tbs lemon juice
1 tsp homemade Paleo mayonnaise (optional)
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp aji, crushed chiles, or hot sauce
1/2 tsp freshly ground pepper
1/4-1/2 avocado, sliced

In a medium bowl, mix all the ingredients together except the avocado. Adjust spices and acidity to taste. Put salad on top of avocado.

Serving suggestion: Top frittata with avocado slices, and place crab salad on top of that. Serve with a side of sugar-free, salt-free salsa.


Vanilla Ginger Protein Smoothie



3 cups greens (spinach, kale, watercress etc)
1/2 seedless cucumber
1 cup frozen pineapple
1/2 cup frozen mango
1 scoop vanilla whey (About Time is the cleanest, but can leave a bitter aftertaste)
1″ knob of ginger, peeled


Place washed greens into high speed blender with 1/2 cup water. Blend until all green bits are broken down into a smooth liquid. Add cucumber, pineapple, mango and whey. Pour more water as needed. Grate ginger and discard big, stringy bits. Add grated pieces to smoothie, blend and enjoy!

Tip: peel ginger and freeze for easy, clean grating for another smoothie or stir fry!