Granola Bars

My friend has been on the lookout for a healthy and yummy granola bar.  She emailed me this recipe the other day and said "I found it."  I tried it while we were in FL for Christmas and it was excellent.  I love that you don't bake it. It easy and my boys including my husband loved it.  My mom, brother and sister-in-law also loved it.  Here is the the link to the recipe Homemade Chewy Granola Bars and here is the recipe.  If I wasn't so tired tonight I would be making a batch but tomorrow will have to do.

Ingredients

1 cup whole almonds ( I used peanuts because my husband is allergic to almonds)
1 cup pecan halves (could use walnuts)
1 cup old fashioned oats
1 cup dried cherries, chopped if large (next time I am going to try craisins)
2 Tablespoons sesame seeds
1/4 cup + 2 Tablespoons honey
3 Tablespoons coconut oil
1/2 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
dash of cinnamon

Directions:

1. Add 1/2 cup each of almonds, pecans, and old fashioned oats into a food processor. Process until fine (not too long or it will start to turn into nut butter!) then pour into a large bowl. Roughly chop the remaining pecans and almonds, then add the bowl. Add remaining old fashioned oats, cherries, and sesame seeds, then mix well and set aside.
2. Combine honey, coconut oil, salt, vanilla & almond extracts, and cinnamon in a small saucepan over medium heat. Stir until the mixture melts, then foams, then cook for 15 seconds longer. Pour over nut mixture and mix thoroughly to coat all the ingredients.
3. Line a half sheet pan or 8×8 pan with enough saran wrap or parchment paper to let it hang far over the sides, then pour in granola. Press very, very firmly with your hands or something with a flat bottom (may need to spray it with non-stick spray.) Wrap the overhanging saran wrap or parchment paper up over the sides and refrigerate until firm, about 4 hours.
4. Using a sharp knife, cut chilled granola into bars. Wrap individually in saran wrap and store in the fridge or freezer.

On a side note.  One of these days when I have more time, which might be a while I will post pictures.  But the recipe will have to do for now.  

Green Smoothie

I found this recipe the other day and my boys love it!  All three of them which is a miracle because my middle litte guy is extremely picky.

1 handful of frozen strawberries
1 handful of frozen peaches
1 big scoop of greek plain yogurt
2 bananas
1 handful of spinach
1 handful of kale (you can just do 2 hanfuls of spinach if you do not have kale.
Also add a little apple juice, milk, soymilk, rice milk, almond.  any of these work.

Blend it up and enjoy...you can also add flax seed.

Chili

My friend Debbie is in Oregon getting for ready for a camping trip and wanted this recipe.  This is my favorite chili recipe. I found it in the cookbook Zone Meals in Seconds.

You can do this in the slowcooker but i usually do it in a pot on the stove.  For the slowcooker you just add everything and let it cook on low for 7-9 hours.

Ingredients

1 1/2 cups diced fresh onion
1 can kidney beans
1 can black beans
1 can pinto beans
18 ounces ground beef ( you can omit this if you are going vegetarian)
2 cups diced bell peppers
3 garlic cloves, minced
1 Tbsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. ground allspice
1/8 tsp. ground coriander
1/2 tsp. red wine vinegar
2 cans chopped tomatoes ( you can add more depending on your taste
Salt and pepper to taste.

Directions if not in slow cooker.

Cook the ground beef.  Set aside and Saute onion, bell pepper and garlic til tender.
 Add all other ingredients including the beef then let come to a boil then simmer for 30-60 minutes.  Great dish to freeze.  Enjoy Debbie and have fun!

Massaman Curry

This is one of my favorite Thai dishes and I have been wanting to learn how to make this for some time.  I found some recipes online and headed to the Asian Market to get some of the things I would need for sure.  The lady helping me gave me her recipe and I got Massaman curry paste, fish sauce, coconut milk and tamarind.  She told me to prepare in the morning so that all the flavors could marinate together throughout the day.  I gave the recipe a try today and it turned out great.

2 Tbsp.  Vegetable Oil  (I used coconut oil)
3 Tbsp.  Massaman curry paste
Stir fry for 2 minutes on medium heat.
add 1/3 can of coconut milk
Stir fry for 2 minutes.
Add raw chicken or beef (I used chicken)
Stir fry for 3-4 minutes
Add the rest of the coconut milk
 and 1/2 can of water
3 Tbsp. fish sauce
3 1/2 Tbsp. sugar (I used agave nectar)
2 Tbsp. Tamarind liquid
4 Potato chunked ( I used gold potatoes)
3 carrots chunked
1/3 cup roasted peanuts or cashews (I used peanut butter)
Boil for 1/2 hour
Simmer for 1/2 hour
I felt like I needed to add more water because the sauce was too thick.

Serve with jasmine rice.

Maple Almonds

My friend gave me this recipe and these are sooo yummy and sooo simple.  These are such a great snack.

1 pound whole raw almonds
1/4-1/2 cup pure maple syrup

Place whole almonds in a bowl.  Drizzle maple syrup over top, and stir to coat all nuts.  Place on baking sheet (can line it with parchment paper) and bake at 350 degrees for 5 minutes. Stir and then bake for 5 more minutes, until syrup seems to have dried up on the nuts.

Store in an airtight container.

4 Grain Hot Cereal

I love steel cut oats for breakfast in the morning and I especially love putting blueberries and agave nectar in it.  I don't have time in the morning to make it so I boil the water the night before, add the oats put the lid on and refrigerate overnight and then reheat in the morning.  I was at my neighbors the other day and she had hot cereal for breakfast but with a lot more grains.  She uses amaranth, millet, steel cut oats and quinoa.  She uses a pressue cooker but I think you could probably use the same method that I use to make my steel coat oats in case you don't have time to wait 30 minutes for breakfast to be ready. I think this is a great way to add extra beneficial grains to your diet.

Hot Cereal

1 cup steel cut oats
1/4 cup millet
1/4 cup amaranth
1/4 cup quinoa

Boil 4 cups of water.  Once boiling add all the grains and cook for about 20-30 minutes til grains are tender.  Once tender add a heaping spoonful of Coconut oil and aquave nectar to taste.  I also add frozen blueberries.  You can make all grains evenly measured, it just depends on your taste.  You can also add some milk, almond milk, soymilk and even walnuts or pecans would be a great addition.

My husband is constantly reminding me to eat breakfast once I wake up.  He always tells me that if you wait more than 20 minutes your blood sugar will drop.  So don't forget to eat your breakfast.:)

Baked Kale Chips

I have been behind on blogging but definitely not behind on cooking.  I have recently discovered a new blog My Life in Food.  I have tried several of her recipes and am excited to try even more.  Since I posted last we have moved one street over and into a tiny house but my kitchen is much bigger and I have maybe the oldest oven around but I am loving having more space.  We have also been to NC, CO and had a visit from my mom.  Only 3 weeks or so til my oldest starts first grade.  I cannot believe it but he is very excited and I am so happy for him that he loves school and loves his friends.  But I have loved the summer and this is our first summer in Utah and it has been wonderful.  The weather has been amazing and I can't get enough of being outside.  Here is one of the recipes that I have tried before but made again today, Kale chips.  I love these.  My oldest loves them too.  My husband hates the smell of them but he enjoys them too.  I am sorry for the lack of pictures.  I have finally found my camera cord but have just not had time to take pictures.  Trying to make dinner and keep track of my 3 little guys keeps me plenty busy.  I am just happy that dinner makes it to the table.:)

Baked Kale Chips

adapted from smittenkitchen.com

1 bunch kale

1 tablespoon olive oil

Sea salt, to taste

Preheat oven to 300 degrees. Rinse and dry kale, then remove the tough center stems. Cut into chip size pieces, toss with olive oil and sprinkle with salt. Arrange the leaves in a single layer on a large baking sheet. You might need to do this is two batches. Bake for 20 minutes, or until crisp. Cool the chips and eat.

I have stored mine in a plastic bag but I think it adds moisture back to the chips  so you might want to store them in something  else.