Posts Tagged ‘healthy’

These granola bars make a great quick snack on the run or a fast and tasty breakfast. Out of all the recipes I have found for granola bars this one has the least amount of sugar (and whole wants mounds of sugar for breakfast!?!) They are very easy and you can substitute different dried fruits or nuts, and even add mini chocolate chips, to suit your taste.

Fruit and Nut Granola Bars

Makes 20 bars


  • 4 1/2 cups rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2/3 cup butter, softened
  • 1/2 cup honey
  • 1/3 cup packed brown sugar
  • 1/2 cup almond silvers
  • 1/2 cup raisins
  • 1 cup dried cranberries


  1. Preheat oven to 350 and lightly grease a 9×13 pan or cookie sheet.
  2. Combine oats, flour, baking soda, vanilla, butter, honey and brown sugar. Then stir in almonds, raisins and cranberries.
  3. Press mixture into pan using wax paper, you finger tips and palms to
  4. Bake 25-30 min, or until golden brown. Remove from oven and let cool for 10 min then cut into squares and remove from pan to continue cooling. (Note, you wan to cut while still warm as the granola hardens while it cools.)

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I have to admit it, I am obsessed with this salad. It combines everything I love about spring; strawberries, avocado and crisp lettuce! It’s super easy to throw together and people always go back for seconds. I love making this with dinner, then taking the leftovers in for lunch (either as a side or with a roll and some grilled chicken.)

The photo below is the salad without the dressing, I usually serve the dressing separately so that people can decide how much they want. Also serving the dressing separately makes it easier to serve this the next day as leftovers since salad that sits with dressing is not as appealing.

Spring Salad with Avocado, Strawberries and Almonds


  • 4 cups Red Leaf Lettuce or Spinach
  • 1 Ripe avocado
  • 1 pint Strawberries, sliced
  • 1/2 cup almond slivers or slices


  1. Add Lettuce to serving bowl
  2. Add avocado, strawberries and the almonds

Shallot and Mustard Dressing:

In a small bowl whisk together

  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 1 teaspoon Sea Salt
  • 1 teaspoon stone ground mustard
  • 1 Tablespoon finely diced shallot

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This is such an easy, delicious dinner that only takes an hour from prep to finish. I don’t have a photo yet (took a few but none of them came out well) but wanted to share the recipe while there are still some hearty winter greens in season!

Chicken, Dark Greens and Potatoes One Dish Dinner

Serves 2


  • 2 Chicken Legs
  • 4 cups (approx.) Braising Mix, you can use any dark green leafy veggies or combination instead (such as kale or chard)
  • 5-6 Fingerling Potatoes, sliced into 1/4 to 1/2 inch slices
  • 2 Shallots, sliced
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Paprika
  • Salt and Pepper


  1. Pre-heat oven to 450F.
  2. Toss Braising mix, potatoes, shallots, olive oil, salt and pepper in a small roasting pan or baking dish.
  3. Rub chicken with paprika, salt and pepper and place on top of greens, skin side up.
  4. Wrap dish with foil, bake 20 min. Remove foil and bake an addition 30, then serve.

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