Mmmmm.  That's all I can say about these.  Well, not all I can say.  They're not only delicious, but they're also very healthy! All natural - can't beat that.  They're husband approved, too.

I changed two ingredients from the original recipe, but that was just to avoid going to the store.  The original calls for pecans instead of walnuts and raisins instead of dates.  I'm sure either way you decide to make these, you will enjoy them!

In a large bowl, mix oats, walnuts, and ground flax seed until combined.  Add almond butter, honey, and cinnamon and mix until combined.  Stir in carrots and dates.

It's up to you how big you want to make the bites.  The original post made 22 with each using 2 tablespoons of the mixture.  I didn't measure and ended up with 12 bigger bites.  They're pretty messy to handle, but if you use a spoon or a cookie scoop things will be a bit neater.  Next time I make these (which will be soon) I may actually just press the mixture into a baking dish, refrigerate, and cut into bars.

Anyway, form them any way you'd like, put on a cookie sheet or in a dish, cover, and refrigerate for at least an hour.

Make sure you check out Cookin Canuck for tons of other healthy and amazing looking recipes!

My friend and I actually made these shrimp tacos back in April when she visited for the afternoon (and took some glamour shots of Dingo and me, of course) - but since I went MIA for a while, I am just posting them now.  This is a great, fresh meal for a warm day.  We topped ours with some pico de gallo and made a pitcher of lemon water. Yum!

Well, between an increasingly busy schedule, a lost camera cord that is keeping me from uploading any decent pictures, and a lack of motivation ...I've let over two months go by without writing in the blog.  Woops.   It doesn't help that every time I come back to it I decide I hate the font and layout.  I should probably learn more about blogger...

Anyway, despite the lack of posts, I've still been doing a decent job cooking new, healthy recipes.  I'll share an easy one with you that I made last night.  I'm trying to do a week of healthy/vegan dinners (might have to make a few vegetarian towards the end because I'd rather not go shopping).

I love this recipe because it has all my favorite ingredients - garlic, lemon, avocado... plus it's very easy to whip up.

Cook spaghetti according to package.  While it is cooking, blend olive oil, lemon juice, and garlic in a food processor.  Add avocado and salt and blend again until smooth. If you don't have a food processor, you can whisk it together by hand.

Drain and rinse spaghetti, but reserve a small amount of water to put zucchini into.  I'm not sure how long zucchini really takes to cook, but I put it in the pot I had the spaghetti in for a few minutes, until it was tender.

Combine sauce, pasta, and zucchini.  You're welcome to omit the noodles and just use zucchini, or vice versa.  The sauce is really the best part here.

All in all, May has been a very good month.  I am working on another project with my old company which will have me traveling all over the United States! I also got to see a bunch of friends and family at a Cinco De Mayo party I had (I'd post the recipe for the tres leches cake but I don't think it belongs on a health food blog).  Plus my first nephew is due any day now.  I'm sure you will be seeing pictures of him soon enough - I won't wait another two months to post!

cinco de mayo fun, excitement over a new dress, and as usual - a sleepy dog