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in cook





















| Fat | 1g | 2% |
| Saturated | 0g | 0% |
| Trans | 0g | 0% |
| Carbs | 4g | 1% |
| Fiber | 1g | 3% |
| Sugars | 3g | 0% |
| Protein | 1g | 1% |
| Sodium | 13mg | 1% |
| Calcium | 10mg | 1% |
| Magnesium | 10mg | 2% |
| Potassium | 59mg | 2% |
| Iron | 0mg | 1% |
| Zinc | 0mg | 1% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 8mg | 14% |
| Thiamin (B1) | 0mg | 1% |
| Riboflavin (B2) | 0mg | 2% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 5µg | 1% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 0µg | 1% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |

Mid-afternoon can be lackluster in the energy department, but this recipe loaded with almond butter and honey will help you get through it.
Pulse the dates, nuts, oats, and salt in a food processor until well combined. Press the date mixture into the bottom of a 9-by-5-inch loaf pan. Mash 1/4 cup of the strawberries with a fork and spread on top of the date mixture. Top with the remaining strawberries and slice into rectangles.
Lisa Consiglio Ryan is a certified health counselor and founder of Whole Health Designs.