Monday, March 16, 2009

Homemade Snackfast Granola

Well, if we can take Breakfast and Lunch to make Brunch then we can take a healthy anytime snack that is traditionally eaten as breakfast and call it - Snackfast Granola. Other items can be entered into the Snackfast category but here is the inaugural Snackfast Recipe. Feel free to a add/delete nuts and dried fruits based on what it's the house but the molasses is really worth it for the rich, satisfying taste and it's really good for you too.

Homemade Snackfast Granola

3 cups oats
3 T blackstrap molasses
1/8 cup raw sugar
1/8 cup canola oil
2 T Light Brown Sugar
1/8 cup water
1 T cinnamon
1/8 cup raw unsalted sunflower seeds
1/4 cup raw unsalted chopped almonds

1 T sesame seeds
1.5 T flaxseeds
4 T Dried Apricots or Apples
2 T. Dried Cranberries


Mix oil, sugar, molasses, cinnamon, and water in a bowl. Add oats, sunflower seeds and almonds and mix well.
Spread on baking sheet and bake at 250 for 75 minutes, stirring every 15 minutes or so.
When it's done baking, add flaxseeds, sesame seeds and dried fruits.
Allow to cool before placing in resealable container. This granola is fairly low in fat, and it doesn't stick together in large clusters.
Eat dry as a snack or add soy milk for breakfast.

8 Servings

Sunday, March 15, 2009

Carmelized Onion, Goat Cheese & Artichoke Pizza

Carmelized Onion & Fennel Pizza with Goat Cheese & Artichoke Spread

I don't know what my problem is but I just have not been in the St. Patty's Day mood. Normally, I would be cooking up some Irish Soda Bread or drinking Guinness or something. But no, I'm interested in pizza, healthy pizza. For these pizzas, use the recipe for Pizza Dough.

Click here for Pizza Dough recipe.
Heat oven to 450 degrees. Place a baking-stone with some cornmeal dusted on it, and heat it in the oven. Note: This recipe only covers 1 small 8" pizza so the entire pizza dough this recipe should be tripled.

Carmelized Onions and Fennel

1/4 of a Fennel Bulb thinly sliced
1/4 of a medium yellow onion sliced
1/4 of a medium red onion sliced
2 Tablespoons olive oil
Salt and pepper

In a wide medium saute pan heat olive oil over medium heat. Add the onions and saute until they start to brown, stirring constantly, then lower the heat and cover, stirring occasionally. Season with salt and pepper. They should cook for about 8 more minutes or until they are turning brown, then remove from heat. Taste and season with salt and pepper if necessary.

Goat Cheese Artichoke Spread
2 oz. Haystack Mountain Goat Cheese
2 Tablespoons chopped sun-sundried tomatoes in oil
1/3 cup marinated artichoke hearts, drained
1/4 tsp. dried thyme
Salt and Pepper to taste

Add the tomatoes, artichokes to the goat cheese with the salt and pepper and thyme. Combine until spread is uniform.

Spread over prepared pizza dough. Dollop the spread and move it around to cover entire dough. Scrape carmelized onions and fennel over the entire pizza.

Place pizza on warmed baking stone and return to over, bake 11 - 12 minutes. Let sit for 2 minutes then cut and enjoy!

Saturday, March 14, 2009

Creamy Egg Salad with Avocado

Creamy Egg Salad with Avocado

This is a great recipe if you want to reduce the amount of mayo and increase flavor and nutrients. A fresh avocado is used to create a creamy texture. It is also very high in Vitamin E, which is good for the heart.

Makes 2 sandwiches.

4 Hard-boiled eggs
1/3 Ripe Avocado
2 Tablespoons white onion or 2 scallions chopped
1 Stalk of Celery diced
1 Tbsp. Dijon (like Grey Poupon)
2 Tablespoons Light Canola Mayo
1 Tbsp Fresh Squeezed Lemon Juice
1/2 tsp. Sweet Paprika

Mince eggs. Combine mustard, mayo, lemon juice and whisk together. Then mix in the chopped avocado and stir until creamy and the avocado is mostly mashed. Add the eggs and mix until completely combined, add Sweet Paprika and mix well. Salt and pepper to taste. Refrigerate at least 1 hour.

Spread onto toasted wheat bread or eat with whole wheat crackers. Also, makes an excellent pita filling.