Rainbow Ribbon Salad w/ Soy Marinated Steak

This dish is as gorgeous as it is delicious and by filling your belly with these healthy ingredients you're basically giving yourself a hug from the inside out. Fresh veggies and herbs, crunchy and sweet with a bright citrus dressing and nuts. What could be better?! Well, an option to top it with a soy marinated steak (or chicken/shrimp/pork) makes it better in my opinion but the salad stands strong on it's own without an added protein regardless.

This recipe has fresh summer ingredients such as scallions, peppers, kale, carrots and cabbage, but my favorite part is the use of mint and basil. These herbs add a unique Thai twist making this salad so delicious and refreshing. A bright, slightly sweet & spicy citrus dressing with a hint of peanut, garlic and ginger makes the flavors pop and tie everything together. Perfect for a meal sitting on a dock somewhere over the water.....Topped with a handful of crushed peanuts and it's just the absolute best.

I use a vegetable peeler to make thin ribbons with the carrots and thinly slice the peppers, mango and cabbage to get a similar shape. It makes the salad look extra special and it's nice to have all the vegetables be similar size. I recommend using purple cabbage for even more color, but my grocery store didn't have any at the time so I stuck with green. Either way, it's a gorgeous meal!

Like I said, this salad is great by itself but if you're looking to make a heartier meal out of it the soy marinade pairs wonderfully with the subtle Asian flavors. I used steak but any protein you want would work out. It's super easy and adds a crowd pleasing umami aspect to the dish.

Another awesome thing about this salad is that the veggies are hearty and can be tossed in the sauce and refrigerated for days without getting limp or soggy.


This recipe would serve about 4 as a dinner salad, or 6-8 for a side salad

Rainbow Ribbon Salad

Ingredients:
1 clove garlic, minced
1 heaping tsp minced fresh ginger
1 tbsp honey
1/4 cup fresh lime juice (about 2 juicy limes)
1/3 cup olive oil
2 tsp natural peanut butter
Salt and pepper to taste
Hot sauce to taste - 1-2 tbsp of sriracha works for me
1/2 small head of cabbage, purple or green, sliced thin
3 handfuls of kale, chopped into small pieces
1 large red bell pepper, sliced thin
3 med-large carrots, peeled
1 large mango, peeled and sliced thin
1 bunch scallions, chopped
1/4-1/2 cup fresh basil, chopped
1/4-1/2 cup fresh mint, chopped
1/2 cup chopped peanuts or other nut
Good hot sauce for serving

Directions:

• Make dressing by whisking together or shaking in mason jar garlic, ginger, honey, lime, olive oil, peanut butter, salt, pepper and hot sauce. Taste and adjust seasonings if necessary and refrigerate. As it sits flavors will blend more. 
• To make the salad, use a vegetable peeler to peel thin ribbons from the carrots. Cut in half length-wise to get thinner strips if desired to match consistency with bell pepper and cabbage. 
• In large bowl, add cabbage and kale and toss with a few tbsp of the dressing and massage the leaves a bit. Then add remaining veggies and dressing and toss to coat - using your hands is welcome. 
• Top salad with peanuts to serve and marinated steak/protein if desired. 
• Will stay just as good refrigerated for a few days.

Soy Marinated Steak (or chicken/pork/shrimp, etc) 

Ingredients:
1/4 cup soy sauce
1/4 cup water
1 tbsp sugar
1 tbsp honey
1/2 tbsp worcestershire sauce
1/2 tbsp rice vinegar
1 tbsp olive oil
1/4 tsp onion powder
1/4 tsp ground ginger
1/2 tsp garlic powder
Pepper to taste
Pinch of cayenne pepper, to taste
1 1/2-2 lbs steak, cut of choice (tips or ribeye work great) or other protein

Directions:

• Whisk together all ingredients and pour into ziplock bag to marinate steak for at least 2 hours or overnight. Grill to desired doneness. 
• (If marinating shrimp, marinate for 30 minutes or so as they absorb flavor much quicker.)

Summer Pesto Pasta Salad

Pasta salad season is in full swing, baby! Backyard BBQs with colorful bowls overflowing with potatoes, pastas, fruit, salads and snacks... that's Summer. This pasta salad is different than the traditional salad which is often overly sweet and swimming in glops of mayo. It's delightfully flavorful, light and bursting with colors from garden fresh ingredients currently in season. That's how it should be done!

The pesto is easy to make and it's made cheaper than average because walnuts are used instead of the more traditional pine nuts, but you could use anything you want. Pick a good handful of fresh basil and parsley from your garden for the pesto, and the sweetest summer tomatoes and peppers you can find to toss with the pasta. Mmmmmmm so so so good.

As always, feel free to change up the ingredients to whatever you have on hand that you're looking to use up. Spinach instead of arugula, add zucchini, red onion, scallions, chives, peas, etc. Make it your own!



Summer Pesto Pasta Salad

Ingredients:
1 lb pasta (14 oz if gluten free because it tends to absorb more sauce)
1/2 cup walnuts
2/3 cup packed fresh basil
2/3 cup packed fresh parsley
1/4 cup + 1 tbsp fresh lemon juice
3 cloves garlic
1 tsp salt
1/4 tsp fresh black pepper
pinch of red pepper flakes
1/3-1/2 cup good quality olive oil
2 tbsp sour cream/mayo
4-6 pieces of bacon, cooked and crumbled
3 cups halved cherry tomatoes
1 bell pepper, diced
3/4 cup halved kalamata olives
1 can chickpeas, rinsed and drained
1/2 - 3/4 cup chopped marinated artichokes
1 small onion, (red or vidalia) diced (about 1/2 cup)
8-12 oz mozzarella pearls - the more cheese the better let's be real
A few handfuls of arugula or spinach
Balsamic reduction**

Directions:

• Cook pasta according to package directions to al dente. 
• In small, dry skillet on the stove over medium heat, toast the walnuts until they are warm and fragrant. 
• In food processor, add toasted nuts, basil, parsley, lemon juice, garlic, salt, pepper and red pepper flakes. Process to combine and drizzle in olive oil, scraping down the sides as needed until you create a smooth sauce. Then quickly blend in the sour cream/mayo. 
• Toss pasta with bacon, tomatoes, olives, chickpeas, artichokes, onion, mozzarella and arugula and pour over the pesto sauce an stir to coat all ingredients with the sauce. 
• Serve immediately with a drizzle of balsamic reduction or refrigerate. Use balsamic reduction just before serving so it doesn't get all mixed in. 

**You can make your own balsamic reduction by putting balsamic vinegar in small saucepan over medium-high heat, bringing to a low boil then reducing to a simmer and cooking for a few minutes until it reduces and thickens to coat the back of a spoon. Let cool before using. You can also buy balsamic glaze in the grocery store - I use Monari Federzoni which tastes just as good as making it yourself and it's affordable - great ingredient to have on hand!

Swedish Butter Cake & My First Wedding Cake

I would consider myself as more of a cook than a baker overall, but when a friend asks me to make her wedding cake of course I'm down for the challenge. How hard can an eight layer cake really be?!

Pretty hard actually, haha! Just kidding, it wasn't so bad. What made it easier was that the wonderful bride wanted a naked/rustic cake....for me that means imperfect is okay which is obviously very good because there wasn't a shot in hell I'd be reaching perfection on my first wedding cake (will strive for the second one though ;). Overall I was so proud of how it came out and have deemed myself open for cake making business! As long as you invite me to your wedding and let me drink endless wine and dance with old people.

Here she is, the monstrous final product:

At the end of the day I made 10 cakes. Two as test runs (which my family ate at my camp to ensure I was on the right track), and eight as final products. Overall, including frosting and assembling, the entire ordeal took about 15 hours not including shopping time. This blog post is by no means a post on how to make a wedding cake because I'm not an expert in that by any means..... yet ;)   This is simply to share the Swedish Butter Cake recipe I used to make that cake because it was delicious and is perfect for not just weddings, but any celebration!

For the wedding I chose to add rum extract in the cake and serve with a mixed berry preserve and coconut Italian Meringue buttercream. When I baked the cakes as test runs, I served it with stawberries and whipped cream which everyone absolutely loved. My dad, who is a BIG frosting guy, said the cake was so good he'd even eat it without frosting... not sure if you realize how big of a cake compliment that is coming from him. Whatever you put on this cake, you'll be happy.

It is a recipe my boyfriend's aunt used to make for birthday cakes and it's in an old, wrinkled and stained cookbook (the best kind of cookbooks) that has been seriously well loved. The book states this cake is perfect for weddings because it is dense and easy to stack, with a classic flavor you can only get from a made-from-scratch cake that pairs well with any frosting. And it is SUPER moist and delicious, yet not overly sweet.... everything you would want from a wedding cake that will please any crowd. I had pre-wedding taste testers and approximately 70 people at the wedding who ate the cake, so I'm confident this recipe totally rocks.

My biggest concerns about the cake was the potential of it being lopsided, the frosting melting in the 85 degree weather and/or no one actually liking the cake/caring to eat it. Whether it was beginners luck or my years of obsession in the kitchen paid off, who knows, but the cake was as level and straight as I could have hoped for, the frosting held up surprisingly very well and the entire 8 layer beast was devoured. I received so many compliments and was really proud/aka relieved. Though the bride is very laid back and wouldn't have been too upset if I crashed and burned, (AWESOME human) I know how important a wedding cake is and I wanted to nail it for her. One of her relatives told me it was so good she couldn't believe it was my first wedding cake!

My big takeaways from this cake that I will most definitely carry on to the next one:

- Drink mimosas while building cake to ensure relaxation.
- Always bake a test cake so you aren't shitting yourself the entire time before the wedding wondering if the cake is good.
- Figure out how much batter needs to be in each layer to make them even in height... or just call it rustic when it comes out not 100% perfect.
- Start baking the cakes around 2 weeks before the wedding, wrap them in absurd amounts of saran wrap once they're completely cool and freeze until the day before the wedding then refrigerate.
- Bake only one cake layer at a time to ensure they bake evenly.... be patient young grasshopper.
- Have an assembling buddy to make life easier when you're putting it all together. Ideally one who feeds you booze.
- If possible, make the frosting the day of - mine changed consistency slightly after being refrigerated overnight, but luckily ended up stable and delicious.
- Dowels are necessary with the layer cake to hold it together. I used plastic ones and cut with a serrated knife but wood ones would work, too.
- Don't stress or panic because that's a waste of energy and everything will come out fine! Probably..

Big thanks to my sister Shauna for helping me assemble and decorate this bad boy. If you need an (affordable) and delicious tasting, rustic cake for a wedding or function, I am happy to be your girl!

<3333 Congrats to Emily and Derek!!!






Swedish Butter Cake - from A Piece of Cake by Susan Purdy, 1989
Makes about 4 1/2 cups of batter - One 9 inch tube cake or one, two-layer 9 inch cake

Ingredients:
2 cups plus 2 tbsp flour
1 tsp baking powder
1/4 tsp salt
1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
3/4 cup milk
1 tsp vanilla/almond/rum extract (I actually used 1 tsp rum, 1/2 tsp vanilla)

Directions:

• (Tip - when measuring the flour, either measure out sifted flour or use a spoon to fill the measuring cup so you aren't packing in the flour to the cup)
• Preheat oven to 350 degrees and prepare your pans by greasing/buttering and dusting with flour.
• Use a whisk or sifter to mix together flour, baking powder and salt and set aside. 
• Cream together butter and sugar until smooth and well blended. Add the eggs one at a time and beat after each addition. 
• Add half the dry ingredients and mix until just combined then add the milk. Add remaining flour and mix until combined then stir in the flavor extract of your choice. 
• Spoon the batter into prepared pan(s), level the top and spread the batter slightly to the pan edges. Bake in preheated oven until a toothpick comes out clean. This will be about 30 minutes for layers or up to 50-60 minutes for a tube cake. The top will be nice and golden. 
• Cool the cake in the pan on a wire rack for about 10 minutes then remove from pan to cool completely on wire rack. Refrigerate/cool COMPLETELY before frosting or dusting with powdered sugar. 

In case you aren't making an eight layer cake, here's a peak at my test recipe cake with strawberries and cream :)

Four Cheese Grilled Cheese & Roasted Tomato Basil Soup

I love Father's Day and Mother's Day because my family always gets together and I get out of spending money on a gift because I'm the go-to chef for the celebratory meal. JK.... kinda. I made an amazing seafood stew for Mother's Day (click here!) and needed to make something just as great for my dad to ensure I don't pick favorites ;)

My dad isn't a picky eater by any means but he loves the simple meals in life - he's a meat and potatoes kinda guy. He also loves all things tomato based like V8 juice, bloody marys, ketchup, and a good quality (or straight from the can) tomato soup. I decided for Father's Day to make him the best tomato soup he's ever damn well had and some gourmet grilled cheeses. Everyone in the family was seriously satisfied and every last bite was demolished. This was the most delicious, heart warming meal and perfect for a day at camp.

I got the tomato soup recipe out of Chrissy Teigen's cookbook and also realized that it is nearly verbatim Ina Garten's recipe....who knows! Anyways, it was a fantastic recipe and will be my go to tomato soup in the future. It's light and healthy yet bursting with fresh Summer tomato flavor which is enhanced by roasting thick, juicy roma tomatoes for 45 minutes before adding them to the soup.

For the grilled cheese, I decided to mimic the cheeses used in The North Point's sandwich, a restaurant I'm waitressing at for the Summer in Portland. They use smoked gouda, swiss, sharp cheddar and pepperjack and it's the ultimate combo. You need that seductive cheese pull if you know what I'm sayin. A nice sharp cheddar gives it some nutty flavor, pepperjack for a hint of spice and gouda for some smokiness. I use fairly small, equal parts of each so it's not overwhelmingly cheesy, but that's up to you.

I added some ham in there as well because this was catering to my dad's taste buds and it wouldn't be an appropriate Father's Day meal for him if it were vegetarian. Nostalgia at it's finest with a gourmet twist.

My family is extremely lucky to have a place on Winnipesaukee to spend our Summers at. Enjoying this meal with my family and cruising around the lake on the boat was an awesome way to spend Father's Day.... exactly how my dad likes it! I look forward to so many more days like this in my life.....and to making these meal again in the near future!





Roasted Tomato Soup

Ingredients:
3 lbs roma/plum tomatoes, halved
4 tbsp olive oil
1 tbsp salt
1-2 tsp fresh cracked pepper
2 medium-large onions
6 cloves garlic, minced
2 tbsp butter
1/4 tsp red pepper flakes, or more to taste
1 28oz can whole plum tomatoes
4 cups fresh basil leaves - or as much as you can pick from your plant!
2 tsp fresh thyme, minced
1 quart good quality chicken or vegetable stock

Directions:

Preheat oven to 400 degrees. Toss tomatoes w/ 2 tbsp of olive oil, salt and pepper. Spread evenly on a pan and roast for 45 minutes - tomatoes will have started to blister and lightly brown.
When tomatoes are 5-10 minutes from being done in the oven, in large pot over medium heat, melt butter and remaining 2 tbsp of olive oil. Add onions, garlic and red pepper flakes and cook, stirring occasionally, until onions start to brown lightly.
Add canned tomatoes with juice, thyme, basil, stock and oven roasted tomatoes along with any juices in the pan to the pot. Bring to a boil and reduce heat and simmer for 45 minutes. Puree in blender or processor to desired chunkiness. Not sure if that is a word. Taste and season with salt and pepper if necessary.
Serve with fresh basil garnish and grilled cheese!


Four Cheese Grilled Ham & Cheese

Ingredients - 4 sandwiches:
8 slices of Italian bread or your go-to grilled cheese bread
4 slices swiss cheese
4 slices deli ham, desired thickness
Approx 1/3 cup (more or less depending on how cheesy you're going) each of fresh shredded:
Smoked gouda
Sharp cheddar
Pepperjack
Approx 4 tbsp butter

Directions:
Heat griddle or skillet on stove to medium.
Layer sandwiches with a slice of swiss, piece of ham, then equal parts of smoked gouda, cheddar and pepperjack. You want cheese on either side of the ham so it melts and sticks to the bread better. I like adding a few shakes of pepper.
Melt butter in the pan or skillet, or spread directly on the bread - whichever you prefer.
Cook sandwiches to brown each side and melt all the cheese in the middle, about 2-3 minutes each side.

Spinach Steak Salad w/ Caramelized Onions, Mushrooms, Apples & Blue Cheese

When me and my sister's flight to NOLA was cancelled and we drove all the way home from Boston after spending 5 hours in the airport/sitting on a stationary airplane, we knew we needed a damn good meal to make up for the unfortunate series of events that unfolded previously in the day. This meal does it. It makes a shitty day not too bad....that's why I love food.

A bottle of wine helps, too.

The flavors of this salad pair perfectly. I've expressed my love for the combination of steak and blue cheese many times in the past... but I haven't mentioned how much better that combo is when you add bacon.... and melt in your mouth caramelized onions, savory portobellos and sweet apples. With a drizzle of the dressing tying it all together it is beyond fantastic. I've made different versions of this salad so many times when I am craving a restaurant quality salad.

If salad could be comfort food, this is that salad. Savory and slightly sweet with a bit of funkiness from the blue cheese, acidity from a good quality balsamic vinegar and of course a punch of smoky-saltiness from chunks of bacon.

In order to really nail this recipe, please please pleaaaaase take your time caramelizing the onions. Low and slow baby, you can't rush these guys..... and they do take a while so practice some patience here.

I serve this salad loaded with the toppings. That's what makes it so good - it's not some dainty thing that's mostly greens. It's packed with flavor and the toppings basically take over the spinach. I've served it with roasted potatoes before as well, which is another great addition.

This recipe makes approximately 4 dinner salads.



Warm Spinach Steak Salad w/ Caramelized Onions & Blue Cheese (etc..)

Ingredients:
1/4 cup balsamic vinegar
2 tbsp honey
2 tbsp olive oil
1/2 tsp soy sauce
1 tsp dijon mustard
6 slices bacon
2 medium onions, sliced thin - no thinner than 1/8 inch
1 cup halved and sliced portobellos (1 large or 2 small caps)
1 large granny smith apple, cored and cubed or sliced (your preference)
10 oz package baby spinach
Crumbled blue cheese (about 2-3 tbsp per salad)
1 - 1 1/2 lbs steak - ribeye, sirloin, etc (depends on how much meat you like!)

Directions:

• To make the dressing, whisk together the vinegar, honey, olive oil, soy sauce and dijon. Season with salt and pepper to taste and set aside.
• Cook bacon over medium high heat in large skillet until crisp. Remove bacon from pan, crumble and set aside. Leave 2-3 tbsp of grease in the pan. Reduce heat to low/medium-low and allow the pan to cool off a bit before adding the onions. Remove any bacon bits left in the pan so they don't burn.
• Add the onions to the pan and stir, season with a pinch of salt. Let them cook for 30-40 minutes, stirring every few minutes, until they are brown and caramelized - melt in your mouth sweet. Be careful not to burn them or fry them, keep the heat low/medium-low and don't rush it. 
• Once the onions are done, remove from the pan. Increase the heat to medium and add the mushrooms and apples, season with salt and saute until they are tender, about 7-8 minutes. You can add the onions back and mix them all together or keep them separate, however you prefer - if you do separate them, keep the onions warm until serving.
• Meanwhile, cook the steak to your preference. I use ribeyes and seasoned with salt, pepper and olive oil and sear in a cast iron then finish in the oven. Grilling works great too, but it's cold here!
• To assemble the salad, pile a handful or two of spinach on the plate then top with onions, mushrooms, apples, sliced steak, bacon and crumbled blue cheese. Drizzle balsamic dressing over to serve, and fresh cracked pepper.

Mother's Day Seafood Stew

I wasn't going to blog about this as I hardly took any pictures because it was Mother's Day and this meal wasn't made in order to be blogged about. It was made to be enjoyed with my family with no time spent trying to get a decent photo while six people stared at me with hungry eyes like I'm a crazy person. I made the stew, filled the bowls and poof it was all gone!

I did manage to sneak in a quick picture though.... one of the stew and another, more importantly, of my momma enjoying the stew. This was such a delicious meal that I realized I HAD to blog it or I may forget the ratio of ingredients I used and I want to do it exactly the same next time around... which hopefully is very soon! So so so tasty and satisfying. My only regret is not having larger bowls to serve it in!

My mom loves seafood and I wanted to do something extra special for her. Nothing really beats a fresh seafood stew loaded with little neck clams, mussels, cod and shrimp.... all from right here in our backyard in Maine! Well, not the shrimp... there is no Maine shrimp season currently, FYI, so your little shrimpys are coming from the Gulf of Mexico or Vietnam, or something. Regardless, the shrimp we had from the fish market in Portland were fantastic. The rest of the seafood was super fresh and flavorful as well. Honestly, it was perfect.

I made the broth base on Saturday so I could quickly make the stew at my parents house on Sunday. This also allowed for the flavors to set - soup is always better the next day and this made everything much easier to make the day of. I made a quick feta vinaigrette for a simple salad, threw a loaf of foccacia in the oven to warm and cooked the seafood in the broth. Ta-daaa! Restaurant quality meal.

The broth is super flavorful with lots of shallots and garlic, tomatoes, clam juice and white wine. It is the perfect base for fresh seafood because it's tasty & light, but still slightly rich and doesn't overpower the freshness of the seafood. This recipe is a great way to take advantage of the wonderful fresh seafood us Mainer's are so lucky to have right in our backyards. Use whatever fish is fresh and available to you.

This recipe serves 6 hearty portions.

Summer Seafood Stew

Ingredients:

3 tbsp olive oil

3 large shallots, diced

6 cloves of garlic, minced

1 1/2 cup dry white wine

4 1/2 cups chicken stock

3 cups good quality clam juice - Bar Harbor brand in Maine is good

3 cups canned diced tomatoes, drained 

6 sprigs of thyme

2 bay leaves

2 tsp hot sauce or more to taste

1 tsp salt

1 tsp fresh cracked pepper

30 littleneck clams, rinsed and scrubbed

1 1/2 lbs mussels, rinsed and scrubbed

1 lb cod or other white fish, chopped to bite sized pieces

12-18 large/jumbo shrimp, peeled and cleaned

5 tbsp butter

1/3 cup chopped fresh parsley

Directions:

• In large stockpot, heat olive oil over medium high heat. Add in the shallots and garlic and cook until softened. Add the white wine and boil gently to reduce by half, about 5 minutes. Add in the stock, clam juice, tomatoes, thyme, bay leaves, hot sauce, salt and pepper. 
• Bring to boil and lightly boil, uncovered for 10-12 minutes. 
• Add the clams and mussels and cover and cook until most of the shells open, about 5 minutes. Add the fish and shrimp, cover and cook for another 3 minutes or so until remaining shellfish have opened.
• Reduce heat to medium and use a slotted spoon to equally fill 6 bowls, trying to evenly distribute the different seafood.
• Add butter and parsley to the broth in the stock pot and stir. Ladle broth over the bowls.
• Serve with bread and a side salad.

**If you want to make the stock ahead of times, follow the steps up until you add the seafood. You can store it in the fridge over night and add the seafood in the next day for a super easy, yet impressive, dinner party!

Toasted Oat Granola Bars

I love granola bars but it's unfortunate that majority of the pre-packaged ones have sugar/syrup as the second or third ingredient - even the healthy, "natural" ones. The ones that are refined sugar free are generally super expensive, so making your own is healthier and budget friendly....win win! This recipe only has six ingredients, things you often have at home, and are super delicious. They're chewy, crunchy, fibrous and sweet but refined sugar free (except for the chocolate chips, unless you use special ones).



The oats are toasted for additional flavor, then mixed with peanut butter, dates, honey and roasted almonds, then topped with chocolate chips - which is "optional" but in my book necessary because I'm a chocolate freak. These are actually filling, unlike some of the tiny store bought granola bars that are full of empty calories that hardly curb your hunger. They're perfect for a light breakfast, a mid-morning or afternoon snack, but are best outside post run or hike.







You could add in dried fruits and other nuts and get creative with it - this recipe is flexible! I also prefer topping them with the mini chocolate chips, but you could mix them into the bars and/or use regular size chocolate chips.
They store well in the fridge for days so it's great to make them ahead of time and keep them to eat throughout the week. This is another Minimalist Baker inspired recipe.






Toasted Oat & Almond Granola Bars

Ingredients:
1 1/2 cups rolled oats
1 heaping cup pitted dates, packed
1/4 cup honey
1/4 cup peanut butter
1 cup roasted salted almonds, roughly chopped
1/3 cup mini chocolate chips

Directions:

• Toast the oats by heating a skillet (with no oil) over medium high heat and add the oats, stirring occasionally until they start to turn a light golden brown, about 5-7 minutes.
• Line a 8x8 or 9x9 square pan with parchment paper.
• Pulse the dates in a food processor until it forms a paste, a few small chunks are fine.
• Put dates, oats and almonds in a medium bowl and set aside.
• Microwave the peanut butter and honey for a few seconds, then stir, then a few seconds again just to make it smooth and easier to mix. Pour over the other ingredients and stir to combine. 
• Dump mixture into parchment paper lined pan and use hands to press down thoroughly and evenly. Let it cool for a minute and then top with chocolate chips and use hands so they're secure in the bars (weird but make sure your hands are cool because if they're warm the chocolate chips will melt into your hands when you press them).
• Let sit in fridge for ten minutes or so then cut into bars. Store in an airtight container in the fridge.