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Food blogger and cookbook author Ella Mills is stopping by the TODAY kitchen to share a few tasty recipes from her new book "Natural Feasts: 100+ Healthy, Plant-Based Recipes to Share and Enjoy with Friends and Family."
She shows us how to make peanut buttery snack bars with banana and oats and an easy, healthy chickpea chili with roasted sweet potatoes.
This is one of my go-to easy meals. It is easy to throw together, and you just need a couple of fresh ingredients to make it; everything else is a pantry essential, so you save money and put what you already have to good use. And, it's still bursting with flavor thanks to the blend of spices, miso, garlic and chiles.
The mix of banana and peanut butter makes each bite soft and gooey, while the raisins, coconut oil and honey give a deliciously sweet taste; although, as there’s only four spoons of honey across the whole batch, they’re not overly sweet, which means they also work really well as an on-the-go breakfast.
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