Sage Butternut Squash Cakes

Ingredients:

One small butternut squash, peeled and grated
Two medium carrots, peeled and grated
Half a red onion, finely diced
Two cloves of garlic, minced
1 teaspoon of salt
Pinch nutmeg
2 tablespoons of fresh sage, chopped
1/4 cup +3 tablespoons of GF flour
1 tablespoon of ground flax
Pepper to taste
Two eggs beaten

Mix all ingredients in a large bowl. Form cakes and cook on a frying pan with a little bit of oil. Top with grated Parmesan cheese.

The Best Granola

There is nothing better than eating granola.  I love it as cereal, in yogurt or just grabbing by the handfuls.  The only depressing thing about it is the price, it is ridiculously EXPENSIVE!  So I have searched for the perfect homemade granola and I am happy to say, I have found it.  Actually, I didn't find it, my sister-in-law shared it with me.  And I am so happy to say this is my "it" recipe for granola.  It is cheap "ish", super easy to make and it makes a ton (16 cups to be exact).  Trust me, this is a recipe everyone should try.  You really cannot mess this one up.  Plus, there is plenty of room for creativity, which I love.  Enjoy!

10 cups old fashioned rolled oats
3/4 cup sesame seeds
1/2 cup sunflower seeds
2 cups raw sliced or roughly chopped almonds *TIP: I usually stock up when Publix does B1G1 free on Blue Diamond Almonds.  I get them natural, not roasted or salted.  Makes it only $3.36  for 12 oz!
1/2 cup pumpkin seeds 
1/4 cup flax seeds
1 cup shredded unsweetened coconut (I like to add a little extra!)
1/2 t. kosher salt
3 T. cinnamon
1/2 t. nutmeg
3/4 cup grapeseed oil (you can use canola or coconut or even extra virgin olive oil!)
1 cup maple syrup
1/4 cup brown sugar
1 1/2 T. vanilla extract
1 1/2 t. almond extract (I didn't have this so I just added extra vanilla)

• Preheat oven to 250.  Position racks to the top and bottom position.  Line 2 baking sheets with parchment paper.
• Combine oats, all the seeds, the almonds, coconut and the spices in a large bowl.  Mix it up really good.  In a separate bowl whisk the oil, syrup, brown sugar and vanilla/almond extract together until well combined.  Pour this mixture over the oats and stir until everything is coated.
• Spread out the granola onto your 2 baking sheets and place in the oven.  Set the timer for 30 minutes. Switch pans from top to bottom/ bottom to top and stir the granola around.  Do this 30 times for a total of 90 minutes.  
• At the end of the 90 minutes your granola is technically "done".   However, you can leave it in the turned off oven for up to 6 hours for added crisp.  You will notice this granola is not clumpy like most store bought brands...but don't let that discourage you...it is still SO TASTY.  

TIPS:

*You can store it in an airtight container for 3 weeks or in the freezer for 6 months.  

*Add dried fruits to it once it has baked for added flavor and personalization

*Have fun with the seeds and nuts!  The sky is the limit to what you could add :)

Recipe adapted from: The Homemade Pantry

My changes are in italics

Cranberry-Oatmeal Bars

Yield: 24 servings (serving size: 1 square)

Ingredients

• Crust:
• 4.5  ounces  all-purpose flour (about 1 cup)
• 1  cup  quick-cooking oats
• 1/2  cup  packed brown sugar
• 1/4  teaspoon  salt
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  ground cinnamon
• 6  tablespoons  butter, melted
• 3  tablespoons  orange juice
• Cooking spray
• Filling:
• 1 1/3  cups  dried cranberries (about 6 ounces)
• 3/4  cup  sour cream (I substituted with greek yogurt)
• 1/2  cup  granulated sugar
• 2  tablespoons  all-purpose flour
• 1  teaspoon  vanilla extract
• 1/2  teaspoon  grated orange rind
• 1  large egg white, lightly beaten

Preparation

1. Preheat oven to 325°.

2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray.

3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

Cherry-Oatmeal Bars: Substitute dried cherries for the dried cranberries and lemon rind for the orange rind in filling.

CALORIES 135 (31% from fat); FAT 4.6g (sat 2.6g, mono 0.8g, poly 0.2g); PROTEIN 1.7g; CARB 21.5g; FIBER 1.3g; CHOL 13mg; IRON 0.7mg; SODIUM 68mg; CALC 27mg

Maple-Date-Oatmeal Bars: Substitute chopped pitted dates for the dried cranberries. Omit granulated sugar from filling, and add 2 tablespoons maple syrup and 2 tablespoons brown sugar.

CALORIES 124 (33% from fat); FAT 4.6g (sat 2.6g, mono 0.8g, poly 0.2g); PROTEIN 1.7g; CARB 19.8g; FIBER 1.1g; CHOL 13mg; IRON 0.7mg; SODIUM 68mg; CALC 26mg

Nutritional Information

Calories:

133 (31% from fat)

Fat:

4.6g (sat 2.6g,mono 0.8g,poly 0.2g)

Protein:

1.5g

Carbohydrate:

21.9g

Fiber:

0.9g

Cholesterol:

13mg

Iron:

0.6mg

Sodium:

67mg

Calcium:

20mg

Recipe By: Cooking Light Magazine

Healthy Energy Bars

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• Cook Time:

  20 min

• Level:

  Easy

• Yield:

  20 bars
  
  
  
  

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• Oil for greasing pan
• 1 cup quick cooking rolled oats
• 1/2 cup raw unsalted sunflower seeds
• 1/2 cup ground flax seed
• 1/4 cup whole-wheat flour
• 3 T. toasted pumpkin seeds
• 1/2 cup dried cherries
• 1/2 cup raw peanuts
• 3/4 cup dried cranberries
• 1/2 cup whey protein powder
• 1/2 teaspoon ground cinnamon
• 1.5 ounce maple syrup
• 1 ounce honey
•  2 large eggs

Directions: 

Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Place all ingredients except the syrup, honey and eggs in a food processor and pulse until the mixture is finely chopped. Add the syrup and eggs and pulse until the mixture is well combined. It will resemble a coarse paste.

Transfer to the baking pan and spread evenly. Bake until just done, about 20 minutes. Cut into 20 squares.

Tips: 

This is a very adaptable recipe.  The original recipe come from Ellie Krieger from Food Network.  I omitted, added and changed the ingredients to fit my taste.  You can do the same, open your pantry and be creative!  I'd love to hear what you came up with!

Posted By: Tracy

Oatmeal Peanut Butter Energy Bars

Recipe courtesy Dana Angelo White

Prep Time:

10 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

5 min

Level:

Easy

Serves:

14 bars

Ingredients

• Cooking spray
• 1/2 cup honey
• 1/2 cup natural creamy peanut butter
• 2 tablespoons maple syrup or molasses
• 1 tablespoon canola oil
• 1/4 cup light brown sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 2 cups rolled oats
• 2 cups crisp brown rice cereal
• 1/4 cup toasted wheat germ (I didn't have this so I used ground flax seed, worked great!)
• 1/2 cup chopped roasted peanuts
• 1/2 cup chopped dried apricots
• 1/2 cup chopped dried figs
• 1/2 teaspoon kosher salt

Directions

Spray a 9 by 13-inch baking dish with cooking spray and set aside.

In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.

In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt.

Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars.

Nutrition analysis per serving:

Calories: 240

Total fat: 10g

Saturated fat: 1.5g

Carbohydrate: 30g

Protein: 6g

Sodium: 70mg

posted by: Tracy Lytle