Sheila's Homemade Granola

One of my goals of 2015 is to eat healthier and consume less sugar. One of my "go to" snacks is Greek yogurt, 1 teaspoon of agave nectar, and 1/4 cup of granola. I LOVE this stuff! It's filling, healthy, and a sweet treat during the afternoon that packs some protein. The problem is, is that most granola mix from the store and VERY high in sugar. I don't honestly need that much sugar in my granola, I really just like it for the texture.

I remembered that my MOL makes her own granola and it is totally delicious! It was crunchy, sweet, but not too sweet. She sent me the recipe and I made it! IT WAS DELICIOUS! I only swapped the raisins for cranberries in mine (my husband doesn't like raisins) and the wheat germ with ground flax seed.

Up close image of the spices, cranberries, and almond slices.

Best of all about this Granola recipe, it's super healthy for you. Just compare my food stats to Udis, Natural Artisan Granola, Original (my normal "go to" granola).

Sheila's Homemade Granola

Udis Natural Artisan Granola, Original

Sheila's granola recipe has less calories and less sugar. It was totally worth the little bit of effort it takes to make your own granola. 

Sheila's Homemade Granola

{printable version}

 5 cups old-fashioned oats

1 cup brown sugar
1 cup flaked coconut
1 cup flax seed or wheat germ
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup water
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup dried cranberries or raisins
1/2 cup sliced almonds

Directions: Preheat oven to 325 degrees F. Mix oats, brown sugar, coconut, wheat germ, cinnamon, and nutmeg together in a large bowl. Stir water, oil, and vanilla extract into the oat mixture; spread onto a baking sheet. Bake in preheated oven, stirring every 15 minutes, until golden brown and crunchy, about 1 hour; transfer to a bowl. Stir raisins and almonds through the granola.

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Perfect Whole Grain Freezer Pancakes

Every morning I ask my kids what they would like for breakfast, and their answer 95% of the time is PANCAKES. Now getting up every morning making pancakes gets tiring and on some sleepless nights it sounds terrible! On special occasions I do make my own pancakes, but in the last year I have gotten lazy and started buying pre-made pancakes. You know the one you find in the freezer section? 

There are a few problems with this:

1. They are expensive. 

Homemade anything is usually cheaper then the pre-packaged version.

2. All are made with white flour. 

I am not anti-white flour but research after research shows everyone needs more whole grains in their diet. I think it's better to start your kids out younger eating the whole wheat flours, so as adults they have adjusted to the taste difference (because there is one) and will hopefully enjoy (and choose) the healthier version. 

3. Packed with preservatives.

Again, I am not anti-preservatives, they are necessary in some foods to help them keep longer. However, if I can't pronounce you preservative ingredient in a simple pancake recipe (which for hundreds of years people have been making at home without preservatives) then I probably shouldn't be feeding it to my kids. 

4. Environment Impact

Ok, yes I know my hippie self is coming out, but all of the pre-made pancakes come in a cardboard box and about every 3 pancakes are wrapped in a plastic bag. Just imagine how much garbage goes into landfills each year? I am just adding to that with each plastic bag I unwrap because I have been too lazy to make my own pancakes?

With all those reasons listed, I have been on a hunt for the PERFECT whole grain pancake recipe. I have tried many other recipes on the internet and have been highly disappointing with most of them. Either the whole wheat flour alters the flavor too much, the texture is off, they are flat, or too fluffy. Finally, I can say I have found the PERFECT recipe! The kicker to this recipe is the dry mix can sit pre-made in your cupboard for weeks if you feel like stirring up a batch of fresh pancakes OR you can make a bunch of pancakes and freeze them! Here's my recipe and I hope you enjoy!

{now only if I could learn to pour the perfect pancake}

Perfect Whole Grain Pancakes

printable version

Dry Mix:

4 cups whole wheat flour

1 cup All-Purpose Flour

3 1/2 cups old-fashioned oats

4 tablespoons sugar

3 tablespoons baking powder

1 tablespoon salt

1 tablespoon baking soda

1. Pulse old fashioned oats in food processor so they are broken up a little. Do not puree into a flour. 

2. In a large bowl, mix oats, flours, sugar, baking powder, salt, and baking soda.
3. Store in airtight container.

To Make The Pancakes:

1 Cup of Dry Mix above

1/4 cup vegetable oil

1 cup buttermilk or unsweetened almond milk

1 tablespoon of orange juice

1 large egg

1. Place 1 cup of dry mix into a bowl.

2. Whisk in vegetable oil, buttermilk/almond milk, orange juice, and 1 large egg.

3. Cook on a oiled skillet or griddle.

TO FREEZE YOUR PANCAKES:

1. Lay pancakes out on a cookie sheet. Do not overlap them.

2. Place in freezer for 1 hour or until completely frozen. 

3. Remove from freezer and place 3-4 in plastic freezer bag. 

4. When ready to eat, place in microwave for 60 seconds or until hot.
Tip: Save your plastic bags to reuse when you make them. 

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Easy Chocolate French Silk Pie

If you like a good rich, silky Chocolate French Silk pie, this is the recipe for you! I made this recipe for Thanksgiving, it was our alternative to pumpkin pie, and it was a hit! The pie features a chocolate graham cracker crust and a very creamy, chocolatey center. The basis of this recipe came from this recipe, but I modified it using some techniques I learned at a French cooking class while in Seattle. A French Silk Pie is topped with whipped cream, but since we have a few lactose intolerant people in our family I served it on the side. I hope you enjoy!

For the Crust:

2 1/3 cups chocolate graham cracker, crushed into crumbs

3/4 cup melted butter

1/3 cup powdered sugar

2/3 cup cocoa powder

For the Filling:

1 cup of unsalted butter, at room temperature

2 teaspoons of vanilla

4 eggs (separated)

24 Dove Dark Chocolate Promises 

1/3 cup white sugar

1 pinch of salt

For The Topping

1 1/2 cups heavy cream, chilled

1 1/2 tablespoons granulated sugar

1/2 teaspoon vanilla

1. Mix chocolate graham cracker crumbs, butter, powered sugar and cocoa powder in a bowl. 

2. Press into a 9-inch spring form pan.

3. Cream the butter in a large bowl until smooth.

4. Melt the chocolate in the microwave. (You can use a double boiler but I usually just put it in the microwave for 1 minute, stir, and keep cooking for 30 seconds increments until melted. Do not over cook the chocolate in the microwave....it happens.)

5. Separate the egg yolks from the whites.

6. Once the chocolate is melted,  stir in the yolks, vanilla, and sugar. Pour this mixture into the butter and stir well. 

7. In another bowl, add the egg whites and a pinch of salt. With a mixer, beat them on high until white peaks form. 

8. Fold the egg whites into chocolate mixture. 

9. Spoon the chocolate filling into the prepared pie crust and chill in a refrigerator for at least 2 hours or overnight to set up. 

10. For the whipping topping, beat heavy whipping cream on low for about a minute. (Make sure it is cold or it will not work. Also, make sure your bowl & beaters are room temperature or cooler.)

11. Increase the speed to high and add in sugar and vanilla. 

12. Keep beating cream until stiff peaks form. I like to make it very stiff, so I usually use the mixer for a good 5 minutes. 

13. Top the pie with the whipped cream or serve it on the side.

14. Enjoy!!

I hope you all had a great Thanksgiving and hope you have a great Christmas & New Year!!

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Paleo, Gluten Free Chocolate Chip Cookies

My husband and I are in the middle of a 30 day Paleo Challenge. Adjusting to not consuming any processed foods (including flour) has been a little of adjustment for us, I LOVE TO BAKE! Of course, within reason...I make cookies every once in a while as a treat! I had no idea how to adjust baking without the use of flour, but luckily I have discovered the magical, wonder of almond meal! I absolutely LOVE this stuff! It makes a great substitute for real flour and adds a nice nutty flavor to everything I have baked. Here is a chocolate chip cookie recipe that I came up with after trying a few others out. We love these cookies and they are pretty filling with the pecans and almond flour in them!

1 1/4 cup almond flour

½ teaspoon baking soda

1 cup pecans whole or halves (not chopped yet)

1 teaspoon vanilla extract

1 egg

½ cup coconut oil 

1/4 cup honey

1 cup chocolate chips (I like Ghirardelli Bittersweet Chocolate Chips)

1. Mix almond flour and baking soda together. 

2. Place pecans in a food processor and pulse until you get a very fine flour, but not so much you get pecan butter. 

3. Add pecans to almond flour mixture with a fork and blend well. 

4. In smaller bowl, mix vanilla, egg, coconut oil, and honey. 

5. Combine the wet ingredients and dry ingredients with the chocolate chips. The dough will be really sticky.

6. Using a small spoon (I use a melon baller) spoon dough onto a cookie sheet. The size of the cookie should be about a heaping tablespoon.

7. Bake at 350 degrees for 10-15 minutes until tops are toasted brown.

8. VERY IMPORTANT -Let cool 10 minutes before picking up of they will fall apart.

Click here for a printable recipe

The Skinny: 20 @ 174 calories

source

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Low Calorie Parmesan and Panko Crusted Tilapia

I was at Sam's Club the other day and they were giving out samples of a pre-made frozen Parmesan tilapia dinner and it was surprisingly good! I don't usually purchase meals like that so I decided to tackle the recipe on my own and came up with this tonight. It was so DELICIOUS! This seriously will make the list of healthy meals at night....only 295 calories per serving!! 

Parmesan and Panko Crusted Tilapia

Ingredients:
4- 6 oz tilapia fillets
1/2 cup egg beaters
2 tablespoons of low-fat mayonnaise
1 cup panko Japanese breadcrumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon dried thyme
1 tablespoon dried parsley

Directions:
1. Heat oven to 400 degrees.
2. Line baking sheet with silicone mat or spray with some oil.
3. In shallow bowl whisk egg beaters and mayonnaise.
4. In a different shallow bowl, mix panko breadcrumbs, Parmesan , and spices.
5. Dip fish in egg beater mixture and then coat both sides in the panko mixture.
6. Place coated fillets on baking sheet.
7. Bake for 20-30 minutes until fish is flaky.

The Skinny: Serves 4 @ 295 calories (actually less because you won't use all the egg mixture and breadcrumbs)

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Bow Tie Pasta and Creamy Mushroom Sauce

Bow Tie Pasta and Creamy Mushroom Sauce
My husband and I are counting our calories again and I made this recipe tonight for dinner. We were both excited at how much this dish filled us up and was so tasty!! My son kept calling it "butterfly pasta" and enjoyed it too. It will definitely be a repeat recipe of ours! 

12 ounces uncooked bow tie pasta
1 tablespoon light butter
8 ounces portobello mushrooms, sliced*
4 ounces shiitake mushrooms, sliced*
1 small onion, chopped
1/3 cup shallots, chopped
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup white wine
2/3 cup heavy whipping cream
1/2 cup Parmigiano-Reggiano cheese, shredded
2 tablespoons chopped fresh parsley

1. Cook bow tie pasta in pan according to directions on package.
2. At the same time while cooking pasta, heat olive oil in pan.
3. Add onions and shallots to olive oil and cook until translucent, about 8 minutes.
4. Add garlic to onions and cook for 1 minute.
5. Add sliced mushrooms, salt, pepper, and white wine to onion/garlic mixture. Cook until mushrooms are tender.
6. Add cooked bow tie pasta, whipping cream, cheese, and 2 tablespoons parsley to mushrooms. Toss pasta to coat. Salt and pepper to taste if needed.
7. Serve with crusty bread on the side and enjoy!

* You can substitute any type of mushroom for this dish, just make it a full 12 ounces. 

The Skinny: Serves 6 @ 352 calories

source

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20 Minute Meal: Low Calorie Salmon with Creamy Lemon Caper Sauce

I had a hot date tonight, my son. I am trying to add more fish to our diet and because my husband doesn't like it very much I decided to try to eat it on the nights my husband is working. I came up with this yummy recipe tonight! Not only is it super good, but it's low calorie!

4 (4 oz) salmon pieces (You will notice in my pics I only made 2 pieces for my son and I)
salt and pepper
1 teaspoon lemon pepper seasoning
1 teaspoon dried dill weed
3 tablespoons light butter
1/2 cup evaporated milk
2 tablespoons capers, drained and rinsed

Season salmon with salt and pepper. Place in baking dish and cook for 15-20 minutest at 400 degrees until flaky.

While the salmon is cooking, melt butter in a small pan over medium heat.

Once butter is melted, whisk in evaporated milk

Then add in dill

Lemon pepper seasoning

And lastly the capers

Whisk continuously until reduced to sauce consistency, about 5-8 minutes. Remove from heat. (Make sure you whisk continuously  In between and whining toddler and a crying baby, I stopped whisking and my sauce is not as smooth as I would like it to be.)

Pour sauce over salmon and served with a nicely sized portion of green veggies!

The Skinny: Serves 4 @ 316 calories

*calorie information from http://caloriecount.about.com

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