TheVineyardMom

  ¾ cups pecans ¾ cups rolled oats 3 ripe bananas 1 tablespoon vanilla extract 1 teaspoon cinnamon ⅛ teaspoon salt Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a food processor, pulse pecans until they resemble coarse crumbs. Transfer the pecans into a large mixing bowl and add the rolled oats.  Set aside. In the food processor, blend bananas with vanilla extract, cinnamon and salt.  Process until mixture is smooth. Add banana mixture to the oat mixture and combine to form a batter.  Scoop heaping spoonfuls of batter onto the baking sheet, spacing 2 inches apart.  Gently push down the center of each cookie and top with a few extra pecan pieces. Bake for 10-12 minutes or until the cookies are no longer tacky.  Let the cookies cool on the baking sheet.

  2 cups shredded cabbage 1 cup carrots, peeled and julienned 1 red bell pepper, thinly sliced 1 cucumber, julienned ¼ cup chopped cilantro ¼ cup roasted peanuts, chopped  Dressing: 2 tablespoons peanut butter 2 tablespoons soy sauce 1 tablespoon lime juice 1 teaspoon honey 1 teaspoon sesame oil 1 clove garlic, minced In a small bowl, whisk together the peanut butter, soy sauce,lime juice, honey, sesame oil and garlic until smooth.  Set aside. Place the cabbage and veggies in a large salad or mixing bowl.  Pour the dressing over the veggies.  Toss well to coat all the ingredients. Sprinkle with the chopped peanuts and cilantro and serve immediately for maximum crunch.