If you love granola and have been told to stay away from the sugar and fat laden versions of it, this recipe is for you.  This granola recipe has less sugar, oil and salt than most store bought versions and it still tastes great.  You can’t completely leave out the oil  otherwise it won’t be crunchy.  It’s become a staple in our home.  My daughter takes it to preschool as a mid-morning snack or has it with milk for breakfast and my husband and I enjoy it with yogurt.

 

Ingredients:

1/3 cup brown sugar

1/3 cup maple syrup

4 tsp vanilla extract

1/2 tsp salt

1/2 cup canola oil

5 cups rolled oats

2 cups walnuts, chopped

any fresh or dried fruit you like

 

Directions:

  1. Preheat oven to 325 degrees and adjust oven rack to upper-middle position. Then line a baking sheet with parchment paper.
  2. In a large bowl, whisk maple syrup, sugar, vanilla and salt. Then add oil and continue to whisk.
  3. Fold in the oats and nuts of choice (walnuts, almonds, sunflower seeds or even a mix).
  4. Pour mixture evenly over entire baking sheet and using the back of a measuring cup flatten the oat mixture.
  5. Bake for about 40 min until golden brown.
  6. Let cool for about an hour and break into desired pieces. You can either leave as is, or add dried fruit.

 


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Easy Frozen Yogurt

Frozen yogurt is so easy to make and tastes, I think even better then the overpriced store bought version. You only need a few ingredients and an ice cream machine.

Ingredients:

3 cups yogurt

1 cup sugar

1 tsp vanilla extract

Directions:

  1. In a bowl, mix together the yogurt, sugar and vanilla extract.
  2. Cover with plastic wrap and refrigerate for at least one hour.
  3. Then freeze in your ice cream maker until done. That’s it!

 


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Roasted Carrot Chips

We eat a lot of vegetables at home and I quickly get bored with making them the same ole way. This is an easy and delicious way to add carrots to your family dinners, kids lunch boxes or even as a snack. And let me warn you, these are going to be eaten fast, so make a lot!

 

Ingredients:

1 lb carrots

1 Tbsp canola oil

1/2 tsp salt

Directions:

  1. Heat oven to 390 degree F.
  2. Peel, wash and dry carrots.
  3. Use a vegetable peeler to thinly slice carrots into strips.
  4. Place carrot strips into a mixing bowl and add oil and salt and mix with hand or spatula.
  5. Lay carrot strips on a baking sheet without crowding them, otherwise they won’t crisp.
  6. Place in oven for about 20-25 min, periodically check on them to make sure they don’t burn. Enjoy!

 


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My Bircher Muesli

Cooked oatmeal with raisins, walnuts and cinnamon is a staple breakfast in our household, it’s healthy, delicious and easy.  But to be honest, I was getting tired of it and was looking for something just as easy.   In my search for oatmeal recipes,  I came across this recipe.   It originated from a Swiss physician in the 1800, who believed in the health benefits of a raw and unprocessed diet.  Not unlike what is going on with the raw movement right now.  There are many variations of this recipe and you can experiment with what you like.  You can vary the milk, the fruit and/or the nuts.

This muesli is the perfect start to a busy day.  You can make it the night before, or the morning of, either way it will taste delicious and is like ‘wellness’ in a jar!

 

Ingredients:

1/4 cup oatmeal

2 Tbsp soaked almonds

1/2 cup skimmed milk, almond milk or soy milk

1 grated apple

a sprinkle of cinnamon

Directions:

  1. Soak almonds overnight in water, drain and chop into pieces. You can skip the soaking if you don’t have time.  I like how soft the almonds are once soaked.
  2. Pour oatmeal and milk into a mason jar. Add grated apple and cinnamon, stir and let sit.  (You can even do this the night before).
  3. That’s it, now the great thing about this is, if you don’t have time to eat breakfast at home, you can take it with you, just add lid and go.  It will taste taste great as ingredients get to mingle in the jar.

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I’m addicted to this flatbread.  I’ve made it three times in a row.  It goes well with soup, hummus, salad or just a slice of turkey on top.  You can make the batter at the same time that you are making lunch or dinner, or you can make it ahead of time and let it sit for a while for a more complex flavor. It’s so easy to make and 100% Whole grain, you just can’t go wrong.

 

Ingredients:

1 cup Whole Wheat Flour

3/4 tsp salt

1 1/2 cup water

3 Tbsp Canola or Olive Oil

1 Tbsp fresh rosemary

 

Directions:

  1.  Pour the flour into a small bowl, add the salt and stir.
  2. Slowly add the water and stir to prevent lumps. Cover and let sit until oven is heated.
  3. Heat oven to 425 degree F.
  4. Pour Canola or Olive Oil into a 12 inch cast iron skillet, add the rosemary.  Once oven is heated place skillet in oven until oil is hot.
  5. Carefully take skillet out of oven and pour batter into skillet.  Place back into oven and cook for 30-40 min.  Outer edges should be crisp and center firm. Cool for a few minutes and enjoy!

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Banana Oatmeal Cookies

Although these are called “cookies” they are as nutritious as a bowl of oatmeal with bananas.  Your kids will love them! I pack them as a mid-morning snack with a glass of milk or an afternoon pick-me-up for my husband or myself with a cup of coffee. But they are also great as a post-workout snack, just add a cup of low-fat milk for added protein. Banana Oatmeal Cookies

 

Ingredients:

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 Tbsp unsalted butter
1/4 canola oil
1/4 cup dark brown sugar
3 Tbsp white sugar
1 egg
1 mashed banana
1 tsp vanilla
1/2 cup oats
1/3 cup raisins
3 Tbsp ground flax seeds

 

Directions:

  1. Heat oven to 350 degrees F.
  2. In a small bowl, whisk the flours, baking soda, cinnamon and salt until combined.
  3. In a large bowl add butter, oil and sugars and mix with a hand held or stand mixer on high until mixture is smooth and lighter in color.
  4. Add egg, banana puree and vanilla and mix another few seconds, then add the rest of the ingredients until combined.
  5. Line baking sheet with parchment paper and drop about  2 tablespoons of batter per cookie onto cookie sheet. You may need to press them down with back of spoon to keep flat.
  6. Continue with remaining batter and bake for 12 minutes. Let cool a bit before eating.

 


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