Friday, April 27, 2012

Chewy Granola Bars

Can I say yum?! I get on these kicks where I make one particular thing for months on end and then I don't touch it for a year because I have had it so much. I have a feeling this is going to be one of those things because I. CANNOT. STOP. EATING THESE!!! My friend Ashley and her MIL made granola bars and I had her write down what all she put in them so I could give em a shot. I of course have added and subtracted thing every batch. I have made them sweeter, peanutier, name it. (Ok, I know those aren't real words. Deal with it.) :)  This is my favorite version. Play with it like I did, it isn't hard. If you have nut allergies it would be really easy to sub out the peanut butter for sunbutter (which my hubby prefers) and the almonds for any added seed. These guys are as high in protein and fiber as they are in taste. Seriously. There is no baking, and it takes like 15 minutes of your day. Involve your kids! Nahum LOVED making these! (Not that it made him want to eat them.....He won't touch anything with seeds ;( )


1 C unsweetened organic coconut
1/2 C Flax meal (seeds would work too)
4 C organic oats (I have used all quick, half quick half rolled)
1 C roasted pepitas
1 C mini choc chips (use dark if you can find them, otherwise semi sweet works)
1 C organic dried fruit (definitely use raisins, cranberries or cherries)
1 C slivered almonds
1 C raw sunflower seeds
1/2 C chia seeds

1/2 C raw honey
1 Tbs vanilla extract
2 C organic peanut butter
1 C pure maple syrup
1 Tbs cinnamon
1 Tsp pumpkin pie spice
(You will need an additional 1/2 c of goo. If you like it peanuttier use peanut butter if you want it sweeter use maple syrup. You choose)


In a big bowl mix all of the dry ingredients together (other than the spices) Toss em around with your hands to get them integrated. In a second bowl add all of the gooey ingredients and the spices. This helps the spices get mixed in better so you don't get a clump of cinnamon. Pour the gooey over the dry and mix it together well. Use your hands, it works the best! (Just take off your rings so you aren't picking granola goo out of your wedding band for a month.) Line a cookie sheet with saran wrap. Dump your granola onto the cookie sheet and smash it out so it is in the corners of the pan and somewhat evenly distributed. Cover with saran wrap and roll the crud out of it with a rolling pin. Really smash it down and make it flat and even all over. Put in the freezer for 30 min or so. Remove from freezer after the 30 minutes and cut it into bars. I wrapped each one individually in waxed paper and then stored them all in a gallon sized zip lock bag. Also, keep them in the freezer so they stay fresh. I like to take mine out about 10 min before I am going to eat it so it softens up some, but they will be fine all day if you want to take them to work or school. They will be nice and chewy!

Wednesday, March 28, 2012

Zippy Chicken Burgers

I'm not the hugest fan of ground turkey. It has a tendency to be on the dry side I think. I use it, but prefer chicken. Of course I have never seen ground chicken at the store, so I figured "why not make my own"? I love love love chicken burgers! Especially when there is tons of  flavor!

Burger ingredients

1 lb chicken breast
1- 7 oz can drained diced green chilies
1/2 white onion
1/2 tsp black pepper
1 tsp salt
1 tsp cumin
2-4 cloves garlic

Sauce ingredients

2 avocado
juice of 1/2 lime
dash of salt
1/2 tsp chili powder
chopped cilantro to taste


Place chicken in a food processor and grind. Add in the remaining burger ingredients and chop until chicken is fully ground and onions and garlic are fully chopped. Make into patties. Cook in a cast iron skillet  over md/high for 4 min per side or until browned. Move skillet to pre heated 400 degree oven to finish cooking. About 10 minutes. While the burgers are in the oven mash avocado, lime, salt, chili powder and cilantro together in a bowl. Serve on whole wheat buns or pita with avocado sauce, onion, lettuce or whatever toppings you would like!

Quinoa and veggie bites

Ok, don't chastise me for being MIA for so long. My house has been the land of crazy for the past month at least and I am sure will continue to be that way. However, I actually have some time today! (If you can believe that!) I have a feeling I will be posting about 5 recipes today if my kids stay asleep long enough. This first recipe (The quinoa bites) my friend Ashley gave me the recipe for and I have made it about a million times and a million different ways since she hooked me up. It is so versatile! You can make this with any veggie that floats your boat, or with either type of quiona as well! I have made these for a snack and I have made em for a meal. I eat em hot and cold, in a house and with a mouse.....oh sorry, started to get a little Dr. Seuss goin there.. Anyhow, I highly recommend these protein, vitamin and fiber packed bites! Seriously....gotta try em!


2 C cooked quinoa ~alternative: red quiona
3 large eggs
2 1/2 C grated veggies (I use carrots, broccoli, cauliflower and spinach)
3 finely chopped green onions
2 cloves crushed garlic ~alternative: I love garlic so I use an entire head sometimes!
1/4 C chopped cilantro
1/2 C shredded Parmesan cheese
2 Tbs Whole Wheat flour ~alternative: rolled oats
1/2 tsp seasoning salt ~alternative: sea salt and cumin
1/4 tsp black pepper


I use my food processor to grate all veggies then in a large mixing bowl mix everything together well. Now, the recipe I had said to bake in mini muffin tins. I did this the first time and had a heck of a time trying to get them out in one piece AND you had to grease the tin. After that first experience I got creative. I use (and highly suggest using) a large cookie dough scoop. You know, the ones that look like little ice cream dippers? They work like a charm! Just scoop em right onto an UNgreased cookie sheet and bake at 350 degrees for 20 minutes.

Monday, January 30, 2012


Just learned that Agave isn't all it's cracked up to be!!! WHAT?! Glad I use raw honey most. However, I thought it might be a good tid bit to share here. As I continued to research I was shocked at what I found! Here again is yet another link. This one however gives you far more information! So to those of you I have told to use this I apologize! Trash it and buy yourself some raw honey!!!

Monday, January 16, 2012

Black Bean Soup

Again, I got this recipe from my friend Darcy. It sounded great and I couldn't wait to make it! I did tweak this one a little more cause I wanted to add a little bit more vitamins to it. I knew since part of it was blended it was the perfect recipe to sneak in a few more veggies! :) This recipe should however come with a warning.....Take Beano before eating! Hilarious but true!  Also, the original called for cayenne pepper and my  little ones can't take the heat so I swapped it out for black pepper. If you like heat, add in some tasty cayenne!


1 carrot roughly chopped
2 C baby spinach
1 Red bell pepper roughly chopped and seeded
1 onion roughly chopped
4 cloves garlic
1/4 tsp black pepper
1 tsp cumin
1/2 tsp salt
2 cans black beans drained and rinsed
1/2 C cilantro
1 tomato
1/2 C corn kernels
1 lime juiced
1 Tbs tomato paste
3 C chicken broth
Plain Greek yogurt


Saute the carrot, spinach, red pepper, onion, garlic, pepper, cumin and salt in a large pot until carrots are soft enough to blend. Add in tomato paste, broth, cilantro, tomato and 1/2 of the black beans. Blend completely with a hand blender. Add in the corn, lime juice and remaining beans. Heat through and serve topped with Plain Greek yogurt and avocado! Oh it is sooo good!


Can I just say YUMMM! I have never been the hugest fan of this soup, but since we have started eating healthier my taste in general has changed so I thought I would give it a shot! OMIGOSH! Love it! I think you all will too!


5 Cloves garlic crushed
2 onions diced
2 cups diced celery
5 carrots sliced
2 C chicken broth
2 C water
1 Can garbanzo beans
4 C tomato sauce
1/2 Marsala cooking wine
1 can kidney beans drained
1 can cut green beans drained
2 c baby spinach
3 shredded zucchini ( or about 2 cups)
2 Tbs chopped fresh basil
1 Tbs fresh oregano
1/2 lb (1/2 a box) slightly under cooked whole wheat shell pasta


In a large pot saute garlic, onion, celery and carrots until onion is translucent. Add broth, wine and sauce and bring to a boil. Reduce to low heat and add beans, spinach and zucchini. Cook for about 15 minutes to allow flavors to marry. Add in slightly under cooked pasta and allow another 3-5 minutes for it to finish cooking. Serve sprinkled with grated Parmesan cheese.

Corn Bread

We had chili for my husbands family's Christmas. I thought corn bread went well with chili so I decided to make a recipe! My in laws really seemed to like it and asked for the recipe, so here we go!


1 C whole wheat flour
1 C cornmeal
1 Tbs dough enhancer (If you don't have this, just add an extra 1/2 tsp baking soda)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 Tbs raw honey
1 egg beaten
1 c plain Greek yogurt
1/2 C milk
1/4 C applesauce


Mix all dry ingredients well. In separate bowl mix all wet ingredients well. Mix wet into dry. Bake in an 8x8 inch greased pan at 400 degrees for 25 min. Make sure a tooth pick or knife comes out clean after poking the center. It is definitely best served hot and fresh! Note: If you like a drier corn bread use only 3 Tbs honey.

Crazy Good Breakfast Cookies

My friend Darcy gave me this recipe. There were parts that she tweaked and parts that I tweaked. I tried hers and she tried mine. Both super good!  I eat a few of these for breakfast in the morning...and then for dessert at lunch...and maybe a couple for a late night snack....yes, I eat like 6 a day lol! Darcy used dried cranberries in hers and I prefer that over the raisins I used in mine. The reason I used raisins is that I couldn't find a single dried cranberry that didn't have sugar added. I mean I looked everywhere and there wasn't a single one. BOOO! So, I opted for some organic raisins that had no sugar added. Also, you will have to keep an eye on the coconut in this. Most coconut is sweetened. You really have to look hard for one that is unsweetened. I got mine at the Neighbors Market in New Paris. Enough babble...lets get to the goods!

Ingredients (P.S. I recommend making a double batch!)

1 1/2 C rolled oats
1 C unsweetened coconut flakes (aka shredded)
1/2 tsp salt
1 tsp Cinnamon
1/2 tsp all spice
1/2 C whole wheat flour
1/2 C slivered or shaved almonds
1/2 C dried fruit (preferable unsweetened)
1/2 C dark choc chips
2 mashed ripe bananas
1/2 C applesauce
1 tsp vanilla


Mix everything rhyme or reason necessary! Drop by heaping tablespoon or large cookie scoop on to sheet and bake for 17 min at 350 degrees. Now....The recipe Darce gave me said to bake on parchment paper....which she did and it went fine. Mine however did this....

LOL! No, I am not kidding when I say I had to peel parchment paper off of each cookie before I ate it! I suggest baking on a normal cookie sheet. No paper. However, if you are feeling wild, go for it! :)