Granola Bars!!

So I love granola bars; they are a quick on the go snack. However, I have found MANY bars have sugar in them and obviously most are not gluten free (if they are they are way too expensive). So I have come up with a solution! I made my own! This recipe is SO easy, there is NO cooking involved! I love recipes like that, don't you? Let's get to it!

Granola Bars

1 cup Raisins (regular or golden are fine)
1/4 cup Honey
1/4 cup Peanut Butter
1 cup Toasted Nuts (almonds or pecans work best but you can use a variety)
1 1/2 cup Oats

1. In a small bowl microwave the peanut butter and honey for 30 seconds and stir so it is mixed well.

2. In a food processor, puree the raisins until they become a paste (it will look like fig newton filling). 

3. In a large bowl combine ALL ingredients, mix well.

4. Press into an 8x8 pan lined with wax paper for easy removal.

5. Freeze the bar for about 40 minutes or until set firm, I like to wait until its nearly frozen solid.

6. Remove the bars from the pan and cut into desired sizes, I like to individually cut them, wrap them in plastic and keep them stored in the freezer; taking one out when I am on the run and letting it defrost a little before eating it nice and cold. 

VARIATIONS: 
You can use almost any dried fruit instead of raisins (figs, cranberries, etc.)
Choose the nuts you like and use those instead, I like to roast the nuts in the oven to bring out the flavor more.
Feel free to make these unhealthy by adding chocolate chips or M&Ms if you wish (that will make them NOT sugar free) 






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Fresh Strawberry Jam

I went strawberry picking a few weeks ago and I really got carried away with it. I ended up bringing home 8 pts of strawberries. There is NO way I was going to be able to eat all those and I did not want them to go to waste. 

Solution: Make Jam!!

I was excited about making my own jam. It cost a fraction of the price, it was easy AND it was sugar free! Awesome!!!

Fresh Strawberry Jam

5 cups Strawberries (washed & stems removed)
2 T Water
1 T Cornstarch
2 T Lemon juice

1. In a large pot combine the strawberries and lemon juice. Cook until heated and a little boiling action starts to happen.

2. In a small cup or bowl, mix the cornstarch and water until there are no cornstarch lumps left.

3. Stir the cornstarch mixture into the strawberries and cook until the strawberries thicken.

4. If the strawberries are too lumpy you can choose to cut them before cooking, however I use an immersion blender and puree the entire jam until it is smooth. 

5. Store jam in a tightly sealed container or jar and keep refrigerated. 

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Sweet Potato Fries

Alright guys, I have found a DELICIOUS substitute for plain old fries. Sweet potatoes!! They are super good and really easy to make! Unlike regular potatoes they have more nutritional value and are not as moisture prone, so the fries are crispy when baked and not soggy.

Sweet Potato Fries

2 Sweet potatoes
1 T Olive oil
Salt and Pepper to season

1. Preheat oven to 425 degrees.

2. It is optional to peel the sweet potatoes, but I always do. Cut the potatoes into matchsticks as thick or thin as you like.

3. Toss the matchsticks of sweet potato with oil, salt and pepper.

4. Spray your pan with non stick spray or grease with coconut oil.

5. Lay out your potato matchsticks on the pan and bake in oven for 20-30 minutes, depending on how thick or thin your potatoes were cut. Check them so they don't burn! Once they are golden brown they are ready to go!

6. I tossed a little more salt on mine once they were out of the oven and ate them plain! Yummy!

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Pineapple Strawberry Sorbet

This recipe has been a to me delight on a hot day. Refreshing and easy to make, this sugar free frozen treat is awesome in the summer. What could possibly be easier than tossing frozen fruit and a few other ingredients into the food processor? Let's jump right into this frozen treat!

Pineapple Strawberry Sorbet

1 cup Pineapple chunks, frozen
1 cup Strawberries, frozen
1/2 cup Plain Greek yogurt
1 Tbsp Honey

1. Toss all those goodies in the food processor and blend on high, about 5 minutes, until all is blended smooth. You may need to scrape the sides down once or twice but just give it time and it will blend together nicely. You can enjoy all of this now or save some in Popsicle molds or just in Tupperware in the freezer for later.

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Plantain Chips

So this recipe is VERY easy and a great alternative to potato chips. Plantains look like giant bananas and are originated from Southeast Asia but can commonly be found in Central American and Latin cooking. They are similar to a banana but are less sweet and contain a starchy component. Plantains should not be consumed raw, unlike bananas and can be steamed, baked, fried, boiled or grilled. They are ripe when the skin is all yellow and starting to turn brown in spots. 

Plantain Chips

2 Plantains
3 T Olive Oil
Cayenne pepper (optional)
Salt & Pepper to taste
1/2 of a Lime

1. Preheat oven to 425 degrees. 

2. Peel the plantain and slice into pieces a little thicker than a quarter. 

3. Toss the slices in olive oil, salt, pepper and cayenne if you wish for them to be a bit spicy.

4. Line the plantains on a greased cookie sheet. ( I coat mine in coconut oil )

5. Bake for 10-14 minutes, watch them closely because if you sliced them thinner they will cook faster. 

6. I found it unnecessary to flip my plantains half way through baking because they crisped up nice. 

7. Transfer to a bowl after they have cooled. Squeeze the lime over the plantain chips and toss with more salt if you wish. I use Pink Himalayan salt. 



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Meghann's Guacamole

Alrighty guys, I know I've been making fresh guac about... 3 times a week lately (gosh it is really that often!?). I am just SO excited that my mom finally likes it too so now my whole family has a summertime snack that we can all enjoy. The BEST part is that it only takes maybe 5 minutes to make! I love quick, easy and delicious recipes! 



Fun avocado facts:

• There are 10 grams of fiber in one medium-sized avocado.

• Avocados are one of the only fruits that contain heart-healthy monounsaturated fat (the good-for-you fat) that helps boost good (HDL) cholesterol and lowers bad (LDL) cholesterol.

• An avocado serving size is 50 calories, which works out to be 3 thin slices or 2 tablespoons mashed. There are fewer calories than the same amount of butter, mayonnaise, sour cream, peanut butter, almond butter, olive oil, and coconut oil — PLUS avocado has over 20 vitamins and minerals to upgrade your natural diet! Use avocado as a substitute today!

• They're gluten free, dairy free, vegan, vegetarian and cholesterol-free.

• Avocados are ripe when they feel heavy for their size, yield to light pressure and are dark in color. But don't squeeze these delicate babies too hard. Not ripe? Put in a brown paper bag for 2-4 days, or you can speed up this process by putting a banana or apple in the bag.

• Supercado is what we should call avocados, because they're one of the most inexpensive anti-aging tools for your skin! Don't let its rough outer covering fool you — the inner smoothness and creaminess are what we need for youthful skin. With all of the nutrients, healthy fat and vitamins, an avocado tree could be the next fountain (tree) of youth!

So now that avocados are now your new favorite food, lets get started!

This is exactly what I do when I make my guacamole... Keep in mind that every time I make this I do not measure anything because 1. Sometimes I get lazy 2. Each jalapeno has different strengths of flavor 3. All avocados are different sizes (even the pits are bigger or smaller)

So these measurements are loosely adapted  

Meghann's Guacamole

3 Ripe avocados

1 Jalapeno pepper

The juice of 1/2 of a fresh lime (put the other half in your water! It's refreshing!)

Red onion, usually I use like 1/4 cup? 

Himalayan Salt, crushed

Pepper

1. Dice up the onion and jalapeno really small. ***DO NOT TOUCH YOUR FACE OR EYES*** (Even hours after I cut jalapenos I end up touching my eye and have to deal with the pain of that)

2. Cut the avocados in half and pull out the pit. Scoop out the flesh with a spoon and place in bowl with the onion and jalapenos. 

3. Squeeze 1/2 of a lime over the avocados, add some salt and pepper.

4. Mash that sh*t up til it looks how you want it. Some people like chunks but I prefer it rather smooth or blended. Sometimes people like to add diced tomatoes, diced red peppers, or cilantro but that's not my jam. Taste it to make sure its good, if its got too much lime juice or jalapeno, you'll have to add another avocado. 

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Healthy Oat Pancakes

So there has been questions while shopping for oats. Steel Cut or Rolled? What are the differences? I had no idea at first either, I thought one took longer to cook and the other was under a minute. Are the health benefits the same? Lets find out! 

Steel Cut oats are whole oats that are just coarsely chopped. Rolled oats only take a minute to cook but that is because they are processed much more than steel cut oats. Rolled oats are steamed, rolled, steamed again, and toasted. Steel cut oats are a bit lower in calories but when it comes to protein, carbs, fiber, fat, calcium and iron the two oats are equal. Rolled oats do tend to be higher in sugar but steel cut oats sit lower in the glycemic index. So in many opinions the 'healthier' way to go is with steel cut oats just because they are less processed.  

In this recipe feel free to use rolled oats instead of steel cut, I am choosing to use steel cut because they are less processed and I LOVE foods that are closest to their natural state. 


Healthy Oat Pancakes

2 Eggs
1 Banana
1/2 cup Steel cut oats
1/4 cup Unsweetened apple sauce
1 tsp Vanilla
1/2 tsp cinnamon

1. Okay guys, this one is EASY. Put all the ingredients in the blender and puree.


2. Over medium heat grease your pan (I use coconut oil) then pour some batter on the pan. Wait for bubbles to appear just like you would be cooking 'regular' pancakes.

3. Flip pancake and cook until done, probably about only 2 minutes per side. 

4. This recipe makes 4 pancakes, perfect for a quick breakfast for yourself or the kids. Serve with all natural maple syrup, fresh fruit, peanut butter or whatever you like with your pancakes.

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Creamy Avocado Cucumber Salad

So this recipe doesn't have too much of a back story. I just REALLY love cucumbers but find them to either be boring/plain and too bitter when kept in vinegar. Most creamy cucumber recipe sauces have sugar in them! BEHOLD! A recipe free of bitter and sugar, we meet in the middle with our special ingredient, Greek Yogurt!

Greek yogurt is yogurt which has been strained to remove the whey, resulting in a thicker consistency while preserving yogurt's distinctive sour taste. This yogurt is starting to become more popular due to a richer texture and higher protein content. I like Greek yogurt because it has various uses in the kitchen and in recipes. 


This recipe takes under 5 minutes to prepare. I would consider this VERY easy and convenient. 

Creamy Avocado Cucumber Salad

For this recipe you will need:

3 Large cucumbers
1/2 Avocado
1/2 cup Plain Greek yogurt
3 T White wine vinegar
2 tsp Dill

1. Mash the avocado in a bowl until smooth.

2. Add the Greek yogurt, vinegar and dill to the avocado and whisk until smooth.

3. Peel the cucumbers, cut in half lengthwise then chop into desired thickness. (I prefer bite sized pieces so I can easily eat this with a fork.)

4. Add cucumbers to the dressing bowl and toss well. 

5. Cover and let marinate in refrigerator until salad is chilled. Serve and Enjoy!

Variations to this recipe:
Spice it up by adding slices of onion, tomato & feta cheese.






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