Chewy Granola Bars

This recipe hits it out of the park....When enjoying these, I have to remind myself that they are healthy!  Truly a treat and an indulgent one at that!!!!

THIS RECIPE AGAIN PROOVES THAT HEALTHY CAN BE VERY YUMMY!!!! 


I chose to use my homemade granola in place of the nut mixture to incorporate the crispiness of the baked granola.  Also I used olive oil in this recipe because I find coconut oil to be a strong flavor.  I am thrilled however to have finally found a granola recipe that pleases my man clan. 

Combine in small sauce pan. Heat until pourable. Do not boil.
1/4 cup coconut oil
1/4 cup olive oil
2/3 cup local honey
1 cup natural peanut butter or almond butter


Combine dry ingredients in a large bowl.
2 cups quick oats
1 cup (total) of your choice sunflower seeds, flax seeds, dried fruit bits, carob chips
(I use 1 cup of my homemade granola)
1 cup organic brown rice cereal crisps
(Erewhon Organic Crispy Brown Rice found in organic food section at Walmart)
1/8 -1/4 cup carob chips (optional)


Pour honey, oil and PB mixture over oat mixture and combine well...refrain from eating it by the spoonful warm...Soooo delic!  The best decription yet is..."it is like the combination of a peanut butter rice crispy treat and a granola bar."
My inspiration for this recipe came from Laura at Heavenly Homemakers....

Best Carob Brownies

 Just received this in a very excited e-mail from my mom.  She made them for us when we were little...and had lost the recipe....of course this recipe has been through many moves and across many state and country lines...so thankful we will get to try it again.

2 eggs

2/3 c honey
1/2 c melted butter

1 mashed banana

1 tsp vanilla

1 c whole-wheat flour (use almond flour to make this adrenal approved)
1/3 c carob powder

1 tsp soda

1/2 tsp salt

3/4 c water

1 c chopped nuts

In a large mixing bowl, combine wet ingredients.

In a separate bowl, thoroughly mix flour, carob powder, soda, and salt.

Add dry ingredients to wet ingredients alternately with water and mix well. Stir in nuts.

Pour batter into a greased and floured 9” x 13” glass baking dish or it will make18 muffins.

Bake at 350 for 30 minutes.

Makes 15-18 brownies.

 

2 eggs

2/3 c honey
1/2 c melted butter

1 mashed banana

1 tsp vanilla

1 c whole-wheat flour
1/3 c carob powder

1 tsp soda

1/2 tsp salt

3/4 c water

1 c chopped nuts

In a large mixing bowl, combine wet ingredients.

In a separate bowl, thoroughly mix flour, carob powder, soda, and salt.

Add dry ingredients to wet ingredients alternately with water and mix well. Stir in nuts.

Pour batter into a greased and floured 9” x 13” glass baking dish or it will make18 muffins.

Bake at 350 for 30 minutes.

Makes 15-18 brownies.

Mexicali Stuffed Peppers

Sooooo thankful for the wonderful resource that Elana at elanaspantry.com has become!  She is ciliac and has done tremendous research into cooking delicious and healthy....she has forever banished the idea that healthy has to be boring and bland.....this recipe demonstrates it well.  Her version of this recipe can be found here.

  Below is my rendition and my own way of making it happen!  This comes together quickly in the food processor.
6-8 sweet bell peppers (green, orange, red or yellow)
2 (4 oz.) cans diced green chiles or home canned jalapeno peppers according to taste.
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon sea salt

1. In food processor chop chiles, cilantro, onion, cumin, chili powder and salt
2. Combine chili/cilantro mixture with turkey.
3. Cut the tops off of the peppers and set aside
4. Place peppers in an baking dish
5. Stuff the peppers with the turkey mixture; place tops on peppers to close
6. Bake at 350° for 1 hour
7. Serve with Green Chili (Brown) Rice

Cilantro Lime Chicken

Cilantro Lime Chicken

As I was getting my whirlwind kitchen whipped back into some semblance of  home....after carpooling, homework, supper and ball....well, my uncle came in the kitchen door, took a deep breath and said it smells good in here!  "Welcome to MOE'S" was said!

 Can I just interject here that the restaurants that yell out their welcome....like CiCi's and MOE's....well, it annoys me.  It is kinda like in customer service orientation someone was told to greet their customers in an enthusiastic manner....and this was some smarty-pants idea of a joke...and it stuck!  What would these restaurants do if everyone started replying in the same way...

This cilantro laden meal is a keeper....FYI sources say that cilantro is one of the few detoxing agents capable of crossing the blood-brain barrier....so eat lots and lots of it and keep a healthy brain!  OLE!



Marinate Chicken:


1 TBS lime juice
1/2 tsp. salt
1/8 tsp. cayenne pepper
4 boneless, skinless chicken breasts, slightly flattened (abt. 1 lb)
Soak in Lime marinade for at least 10 minutes.
Heat 2 TBS olive oil in a large skillet over medium heat.
Saute chicken until lightly browned on both sides.
Remove to a baking dish.

chop....chop...chop
1 medium onion
1 small sweet green pepper
1 clove garlic

In hot skillet  heat another TBS of olive oil.
Add the onion, green pepper and garlic.
Saute until tender, but not browned...abt 4 minutes.
Remove from heat and add.....
1/4 cup of chopped cilantro

So now your kitchen is smelling fine!!!!  You have your lime marinated chicken cooked, and cilantro has made your onion mixture complete!
Simply place a generous spoonful of cilantro onion mixture on each chicken breast.

Slice tomato thinly and each breast gets a tomato slice.

At this point you make a decision.  If for reasons prescribed to you by your caring doctor you have been told to avoid dairy...then look no further....

BUT....if you still enjoy the pleasure of MOZZARELLA cheese....then feel free to sprinkle it on at this time!  (Everything in moderation...if you want a long and healthy life)

Place into a preheated 400 degree oven for 15-20 minutes.  Garnish with cilantro!


This dish always gets great reviews...and is sooooo loved by my carnivorous man clan....It took a double batch to satisfy...with only 1 serving reserved for an indulgent lunch.

INGREDIENT LIST

3 TBS olive oil
1 TBS lime juice
1/2 tsp. salt
1/8 tsp. cayenne pepper
4 boneless, skinless chicken breasts, slightly flattened (abt. 1 lb)
1 medium onion
1 small sweet green pepper
1 clove garlic
1/4 cup + 3 TBS of chopped cilantro
1 large tomato, thinly sliced

Green Chile Rice

Green Chile Rice

I must give credit where credit is due!  This originated from Home Based Mom's blog.  She has some wonderful recipes!

This has got to be the most delicious rice dish I have ever eaten!  I took it up a notch and make it with brown rice and no one turns it down!

Here goes my version of Chile Green Rice:

1 cup of brown rice (I have been amazed at the difference in texture organic brown rice possesses!)
2 cups of chicken stock (store bought or home made)
1 cup water
4 oz can of green chilies
1 small onion
1/3 - 1/2 cup cilantro
1 tsp oregano
1/2 tsp salt
2 tsp cumin
3 green onions

I chop all the onions, chilies, cilantro and seasoning in the food processor....so its all flavor and picky kiddos can't drive me crazy by picking out every last onion at the dinner table:-)  Just telling you, there are no complaints with this at the dinner table!  I promise!  I have just endured the onion picking ritual too many times to give them the chance again!
So, put 2 cups of chicken stock, 1 cup of water, rice and chile/cilantro/onion  mixture in the pan and give it a stir....cover with foil or the lovely invention...a SILPAT.

Bake at 350 for 1 hour or until the rice is tender.


LOVE, LOVE, LOVE this!!!

Almond Cherry Cereal Bars

Crumb-Topped Pecan Cherry Cereal Bars
Relish publication - March 2011

'Oats and puffed rice are combined with crunchy pecans to make an easy press-in dough that works double duty as a cookie-like bottom and crumbly top. A layer of cherry fruit spread in between adds fresh flavor and color.'

1 c. flour (Whole Wheat) Just made this with almond flour and it is wonderful!!!!!!
1 c. quick-cooking oats
1 c. puffed rice cereal (preferably brown rice)
1 c. chopped pecans (substituted chopped almonds)
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
1/3 c. packed brown sugar (I used sucanat..non refined cane sugar)
1 tsp. vanilla extract
1 (10 oz.) jar cherry all-fruit spread

 Preheat oven to 350º. Butter a 9" square baking pan.
 Combine flour, oats, puffed rice, pecans, cinnamon, baking powder and salt in medium bowl.
 Using an electric mixer, beat butter, sugar and vanilla in large bowl until well bended and creamy. Add dry ingredients and mix until moistened and a crumbly dough forms. Reserve 1-1/2 c. of the dough for the topping. Press remaining dough evenly into bottom of pan.
 Spread fruit spread evenly over dough in pan. Sprinkle reserved dough mixture over top, leaving some areas uncovered. Gently press down to adhere topping to fruit layer. Bake 30 minutes or until deep golden. Cook 15 minutes. Slice into 12 bars.

*Old-fashioned oats gives this a chewier texture.

** I found the puffed brown rice cereal at Walmart in the gluten free section.

***I think just about any kind of nut would be good in this recipe! Toasted slivered almonds I think would had a whole new flavor.

Sweet Potato, Apple and Cranberry

A friend brought this to church as a fellowship side dish.
I had to have the recipe!  This presents so many opportunities from pie filling, a delicious topping on waffles, wonderful companion to vanilla yogurt....to name a few....

It is such a healthy treat!

I must admit with my family...I can never make a single batch....usually I am making this x4 or x8!  I love having it "left over" so I can get creative with it.


1 lg sweet potato, diced

1 lg apple, diced
1/4 -1/2 cup dried cranberries
1 TBS butter melted
1 TBS maple syrup or honey (orig recipe called for brown sugar)
pinch of salt
1/2 - 3/4 tsp cinnamon

Bake covered @ 375 until tender.

or....the original recipe said to just microwave it covered for 8-9 minutes if you don't feel like heating the kitchen;-)

Healthy quick b-fast

Vanilla yogurt (2 lb tub of plain yogurt, 1 tsp vanilla, 1 tsp stevita spoonable stevia)  that's it...just that simple and you control what is in it!  No artificial flavors, corn syrup or nutri-sweet....just clean eating....that is what wellness dining is about.


Granola

Top with fresh fruit....waa-laa!  Healthy b-fast!

Granola

My Aunt's Aunt Susan and I have bonded via Facebook and a few weeks ago she sent me "Jamie Oliver's Food Revolution"!  Love, love, love his style and these recipes.  He is all about fresh, healthy cooking here.

The family recipe always delicious, but since I rarely had bran or other of the ambiguous ingredients on hand....I always had an excuse for not making it.  Excuses no more.

So, his recipe combined with my Grandmother's has proved to be a smashing success! That is why my granola jar is nearing the E mark again two weeks in a row.

His recipe is a reminder that making granola is more like flower arranging than an exact science....its about mixing textures and flavors that please you more than it is about following a recipe exactly. His recipe also assured me that using olive oil for granola is fine and the outcome was delicious!

So below is my version!  Hope you enjoy this as your wellness dining treat!  This stuff is great morning night or noon!  Eat it alone.  Eat it over oatmeal waffles or pancakes with a dollop of  home-flavored vanilla yogurt.

8 cups Old Fashioned Oats
1 cup sunflower seeds
1 cup pecans/ almonds/ walnuts..chopped (total nuts abt. 2-3 cups)
1/2 cup sesame seeds
1/2 cup flax seeds
4 tsp cinnamon
1 1/2 tsp salt

Chop and combine nuts in a large bowl.

Add oats.

Add cinnamon and salt.

Heat/do not boil ( a minute or so in micro or on stove top):
3/4 cups olive oil
3/4 - 1 cup honey
1 TBS Vanilla

Pour over oat mixture coating well.

Bake @ 325 for about 20 - 30 minutes stirring every 10 minutes or so...until lightly browned.  Please set your timer....it is a very sad thing to burn a batch of granola:-/

After browned transfer to large bowl to cool.

Add 1 cup raisins or other dried fruits after finished cooling.
Option: date pieces, papaya, raisins (total fruit about 1 1/2 - 2 cups)

Your kitchen will smell wonderful!!!  

Such a feeling of satisfaction to place the refilled jar back into the cabinet....knowing the family will be delighted to eat such a fine treat!

Granola Recipe

8 cups Old Fashioned Oats
1 cup sunflower seeds
1 cup pecans/ almonds/ walnuts..chopped (total nuts abt. 2-3 cups)
1/2 cup sesame seeds
1/2 cup flax seeds
4 tsp cinnamon
1 1/2 tsp salt
Heat/do not boil ( a minute or so in micro or on stove top):
3/4 cups olive oil
3/4 - 1 cup honey
1 TBS Vanilla
 Bake.
Add 1 cup raisins or other dried fruits after finished cooling.
Option: date pieces, papaya, raisins (total fruit about 1 1/2 - 2 cups)

Pumpkin Bars

3/4 cup pumpkin puree can use canned or frozen)
1/2 cup agave nectar
3 eggs

1 cup of almond flour (totally white) or almond meal (has brown flecks).
1/2 t. baking soda
1/4 tsp. sea salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp  cloves

Combine the pumpkin puree, agave nectar and eggs in blender for 2 minutes.

Add combined dry ingredients to the pumpkin mixture and blend in blender for an additional minute.

Pour into a 8x8 baking dish or do it Demarle style.....

Bake at 350 for 30-35 minutes.

Absolutely delic!  I love them alone....the kids prefer it with ice cream...we are all a work in progress....this wellness dining is a journey.

Thankful to have found a version of this recipe at Elana's Pantry  I revised it to my liking.  I found hers to be a bit too sweet, so I added another egg and a bit more pumpkin.  She has so many wonderfully delicious yet healthy recipes on her blog.  I am soooo thankful to have found her website! Her info links are very helpful resources as well.

Chicken Fiesta Soup

Perfect soup weather.  It is a simple, flavorful, and healthy treat!   I made it for the staff at the Wellness Center.  It pleased everyone and their various therapeutic wellness plans....AKA...diets;-)

1/2 cup chopped onion
3 chicken breasts (about 12 oz)
2 garlic cloves, pressed
1/2 tsp chili powder
1/2 t ground cumin
30 oz chicken stock
1 can diced tomatoes with juice
4 oz can green chilies with juice
4 tsp. fresh cilantro, chopped
15 oz. can of white northern beans with juices (I cook beans in the crockpot and freeze them for using in soups)

Chop onion very finely...a little food chopper works great or a knife:-) Cut chicken into 1/2 inch pieces.

Heat skillet med high...pour in about a TBS of oil and cook chicken and stir 3minutes.  Add onion, garlic, cili powder and cumin.  Cook and stir 2 minutes. 

At this point the chicken and seasonings can be transferred to a slowcooker or this can be completed in a 4-qt pan.

Stir in chicken broth, tomatoes, white northern beans and chilies.  Bring to a boil.  Reduce heat and simmer 10 minutes.  Add cilantro right before serving.


This recipe has been revised from Pampered Chef's Chicken Tortilla Soup recipe.  I leave out the tortillas, cheddar cheese, sour cream and lime. 

Tom Ka Kai ( Chicken, Coconut and Mushroom Soup)

2 Chicken Breasts, Cut in Chunks
1 Whole Onion, Chopped
6 Cups Water
1 cup Chopped Mushrooms (regular mushrooms work too)
1 can coconut milk (14 oz)
1 TBS Red, Green, or Yellow Curry Paste
2 TBS Fish Sauce or Soy Sauce
¼ cups Sugar
1 piece Lime wedges
½ tsp red chili flakes
2 whole Tomatoes, cut in wedges
¼ cups fresh Basil, Chopped

In a lg sauce pan, cook the chicken in a little bit of oil until done, abt 5-7 min.
Add the onion and cook until translucent.  Add the remaining ingredients except for te tomatoes and basil.  Bring to a boil and then let simmer for 10 minutes.

Add the tomatoes and basil and cook until warmed through.  Taste and adjust seasoning,  Add sugar.  If it needs more salt, add a little more fish sauce.  This is a strong ingredient so be gentle with it.  If you like it a bit more spicy, add  little more red chili flakes.


(Tonight's revisions were that I used smoked chicken breast that I had already cooked, and I used canned tomatoes instead of the fresh tomato wedges.)

We served this with a good portion of brown basmati rice!  Truth be known this would be yummy over any rice!

Six Day Slaw

This has become a family favorite.  My friend and supper co-op partner, Leah shared this recipe with us.  It came to her from her pastor's wife, Lynn.  That is one of the many things I love about food....so often it involves sharing! 

This would be our sugar free healthier version...using Stevita Stevia.

Mix together:

1 head cabbage, shredded or grated

1 carrot, grated

1/2 green pepper, chopped

1/4 cup green onion, chopped

2 t. celery seed

1/2 tsp. spoonable stevia

2 t. salt

Boil 1/2 cup oil and 1/2 cup salad vinegar. Pour over cabbage. Stir together. Pour off liquid at time of serving. It’s supposed to last 6 days but I’ve never waited that long. Even if you use a large head of cabbage, the seasoning and dressing are sufficient.

Pear Crisp topped with Vanilla Yogurt

CRISP RECIPE
Filling
  5 pkts Stevia (1/4 tsp spoonable stevita stevia)
  1 1/2 TBS oat flour or All purpose flour
  1 tsp cinnamon
  6 cups fruit
  1 tsp vanilla

Combine Topping.
1 cup Oats (old fashioned oats is like a granola topping)
1/4 cup nuts (pecans, almonds, or walnuts) optional

  5 pkts stevia (1/4 tsp Spoonable Stevita Stevia)
  4 TBS butter, melted
  1/2 tsp cinnamon

1.	Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray. I cooked mine in my iron skillet.
2.	For filling, combine sweetener or sugar, flour and cinnamon in large bowl; mix well. Add fruit and vanilla; stir until fruit is evenly coated. Spoon into baking dish.
3.	For topping, combine all ingredients in medium bowl; mix well. Sprinkle evenly over fruit.
4.	Bake 35 to 40 minutes or until fruit is tender. Serve warm. Can top with vanilla yogurt.

Written by an OB/GYN

This article is rather lengthy, but explains adrenal fatigue and dietary needs to achieve better health so very thoroughly!  Check it out at this link. http://www.womentowomen.com/adrenalfatigue/adrenalglandnutrition.aspx

Adrenal Recovery Soup

Adrenal Recovery Soup

The following vegetable soup recipe has proved helpful in adrenal support. This high-energy soup, called “Taz,” comes from Dolores S. Downey's “Balancing body chemistry with nutrition” seminars.

16 oz. green beans

1 cup chopped celery

1 zucchini, sliced

1 medium onion, chopped

1 cup tomato juice

1 cup spring water

2 tbsp. raw honey

1 tsp. paprika

1 cup chicken broth

Combine ingredients and simmer for one hour until vegetables are tender. Pepper to taste.  I have not tried this yet...will post reviews once I do!

 http://www.adrenalfatigue.org/health-tips/diet-for-adrenal-fatigue.html

Sugar Free Pear Butter

This is one of those things that you may not be craving in July, but you will be glad you made this...trust me!  I usually associate pear butter and its required spices with fall.  If you wait to fall there will be no pears in our "neck of the woods".  Now is the time!

I started making and canning Pear Butter several years ago when on my neighborhood walks I noticed that many folks around here have pear trees yet don't use the pears.  Folks are very willing to share pears.  Often they are a nuisance...having to be picked up so the lawn mower does not choke:-)  The man clan went hiding when on one particular stroll I went to a strangers front door and asked if they minded sharing their pears...they were compensated with Pear Butter and they were glad they shared! Now that folks know I make pear butter....I have several pear sources...It is a "good thing"!!!

1 cup  Lemon Juice
about 10 large pears
1 1/3 cups white grape juice
4 tsp ground cinnamon
2 tsp ground cloves
1/2 tsp ground allspice
16-24 pkt stevia

• In a large bowl combine water and 1/4 cup lemon juice to prevent browning (not really necessary since pear butter is brown anyway)  but if it grieves you to see the pears browning as you peel and cut them...pour on the lemon juice.
• Peel, core and quarter the pears
• Drain the pears
• Place pears in crockpot with grape juice, 3/4 cup lemon juice.  Walk away, ignore it.  Have some lovely herbal tea with a friend....take the kids swimming...you name it!  The thing I love about this recipe is that gone are the days of stewing down the pears and worrying that them may burn or stick...the crockpot makes it sooooo easy.
• So when the pears are tender, the house is smelling wonderful and the thought of pancakes for supper strike you...because after all stewed pears on pancakes are just wonderful.  The pears are probably ready to be pureed.
• Lift the pears out of their juice.  The juice can be saved and used for spiced hot "pear cider".
• I use my blender. Puree the pears.
• Add spices.  Add stevia...about 18 pkt is what I have used in the past.  I have not converted this to the spoonable, because I have packets and I have not wanted to "experiment" once I took the time to peel, core and cut all those pears.  If I do, I will update this...so for now if you get the stevia packets from Walmart that have fiber too....the 18 pkts is accurate.
• Put the pureed pears back in the crockpot.....minor detail....DO NOT PUT THE LID ON YOUR CROCKPOT!  Cover with a splatter guard.  Turn it on high and let it stew down...to a thick delicious spreadable consistency.....YUMMY!  Now you will be craving waffles for breakfast!

Peach Frozen Yogurt

• 2 cups fresh or frozen unsweetened sliced peaches, thawed
• 1 (.25 ounce) envelope unflavored gelatin
• 1/4 cup cold water
• 1/4 cup sugar (1/4 tsp. stevia)
• 16 ounces fat-free reduced-sugar vanilla yogurt  (Instead of store sweetened vanilla yogurt, I used plain yogurt added 1 tsp stevia and 1 tsp vanilla)

Directions

1. Place the peaches in a blender or food processor; cover and process until pureed. Set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar. Cook and stir over low heat until gelatin and sugar are dissolved.
2. In a bowl, combine the yogurt, peach puree and gelatin mixture until blended. Pour into an ungreased 9-in. square dish. Cover and freeze for 3-4 hours or until partially set. Cut into pieces and place in a mixing bowl; beat on medium speed until smooth. Transfer to a freezer container. Cover and freeze until firm, about 2 hours.

Marinated Cucumbers, Tomatoes and Onion Salad

This time of year the tomatoes, cucumbers and onions are bountiful.  This is a perfect way to enjoy a light, flavorful treat!

• 4 medium tomatoes diced or sliced the way you want them
• 2 medium cucumbers, peeled & sliced
• 2 onions, sliced and separated into rings
• 2 Tbsp. Vinegar
• 1/4 c. Oil, I used Olive Oil
• 2 Tbsp. Sugar ( 1/4 tsp stevia)
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 tsp. Italian seasoning

PREPARATION:

Set aside your cut up tomatoes, cucumbers & onions.  In your bowl or mason jar, pour in the remaining ingredients and mix or shake. Throw in your maters, cumbers, and onions into the jar with the mixture and toss around until mixed good.  Marinate 2hrs before serving.  I ususally marinate one hour on the table at room temperature and one hour in the frig!

Salsa

It is that wonderful time of year when the tomatoes are absolutely worth craving!  Copious tomatoes call for salsa making!  Here is the link for a simple,tried and true recipe!