Beansandyoga

Practical, healthful eating and living.

Homemade Granola Bars April 11, 2011

Filed under: Easy food prep,Energy,Recipes,What I'm eating now — beansandyoga @ 2:12 pm
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I’ve always been intimidated by recipes for homemade granola bars.  I was suspicious that they’d turn out hard.  Sometimes they called for ingredients I don’t like.  But the recipe below seems just right.  It’s flexible.  Any type of dried fruit or nut will do.  It’s easy to halve the recipe, or double it, if you like.  I admit my bars did not cut into perfect squares, but I was not deterred.  They crumbled a bit, but were moist and chewy.  It’s delightful on its own, or sprinkled over fresh fruit and plain yogurt

HOMEMADE GRANOLA BARS

    • 2 cups quick rolled oats
    • 1/2 cup packed light brown sugar
    • 1/4 cup almond flour or wheat germ
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 cup dried cranberries
    • 1 cup dried apricots, chopped
    • 1 cup nuts (walnuts, pecans, peanuts, sunflower seeds)
    • 1 teaspoon vanilla extract
    • 1/4 cup honey
    • 2 tablespoons maple syrup
    • 2 tablespoons vegetable oil

Directions

Preheat the oven to 350 F. Line a 9″ x 13″ pan with wax or parchment paper. Stir together the oats, brown sugar, almond flour, dried cranberries, apricots, nuts, salt, and cinnamon in large bowl, being sure to break up any clumps of sugar or dried fruit. Set aside.

In a smaller bowl, mix the honey, maple syrup, oil, and vanilla. Pour over the dry ingredients and mix well.

Pour the mixture into the prepared baking dish and bake for 30 minutes, or until the edges turn golden brown.

Remove from the oven and lift the wax or parchment paper from the pan. Let the granola slab cool for 5 minutes before removing the paper and cutting into bars.

Cool completely before eating or wrapping.

GLUTEN FREE: Be sure to buy oats from a plant that does not process wheat or other gluten containing products.  Do not use wheat germ.

Thank you to KitchenDaily.com for sharing this! (The above version is a slight modification of theirs.) http://www.kitchendaily.com/recipe/granola-bars-150114/#ixzz1JFKSXP2i
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Summer Breakfast May 29, 2009

Filed under: Easy food prep,Energy — beansandyoga @ 1:51 pm
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meusli 5 29 09This time of year, I switch from hot, steel-cut oatmeal to meusli.  What is meusli?  It’s similar to granola, only not baked in oil the way granola is.  Pronounced, MEW zlee, it’s a combination of oats, nuts, and dried fruit.

I love it in the morning with milk and honey.  Sometimes, I’ll slice a banana for it, or add fresh raspberries or blueberries.  It’s also handy as a yogurt topping.

I used to get it in the bulk food section of my grocery store.  Recently, I’ve started mixing my own.  It’s so simple!

MEUSLI

3 cups oats

1 cup raw or roasted nuts (any or all: almonds, walnuts, pecans, sunflower seeds, pumpkin seeds)

1 cup raisins

1 cup chopped dates

Optional: Flax seeds, dried apples, dried cranberries or any other dried fruit.

Store in an airtight container.  It will keep for 8-12 weeks.

 

In the Freezer February 18, 2009

Filed under: Easy food prep,Uncategorized — beansandyoga @ 5:35 pm
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frozen-peasEveryone has staples they keep on hand.  Most of mine are in the freezer.  Here’s a peek:

Veggies: peas, broccoli, edamame, corn, spinach and whatever else sounds good.

Fruit: raspberries or strawberries

Bread

Nuts

Shredded cheese: Cheddar, Sharp Cheddar and Colby-Jack

Left-overs: slices from home-made roast beef or roasted chicken.  Just thaw in the microwave to add to a salad, soup or sandwich.

Soups, Rice & Re-fried beans: home-made and stored in 3-cup/24 oz. containers.

Chopped onions: Recipes often call for chopped onion, but may not always require an entire onion.  I chop the entire onion, and place the extra in a Ziploc bag.  It freezes beautifully and then when I want just a handful for an omelet, it’s ready to go.  When cooking frozen onions, omit the oil at the beginning or you’ll have a splatter.  Once the onions have thawed in the pan and appear to be sauteing nicely, you can add a teaspoon or so of oil as needed for your recipe.

 

Good Fats, Bad Fats December 10, 2008

Avocado Food can be so complicated.  I break it down into two parts.  If it’s deep fried, don’t eat it.  Anything else is okay.

Fats I eat on a regular basis:

– Avocado
– Nuts
– Peanut Butter
– Chocolate

– Ice cream

– Butter

For more information on good fats and bad fats, see: http://www.helpguide.org/life/healthy_diet_fats.htm