My Green Diet

I got the idea for this yummy recipe from HERE, but I don’t know how her “bars” stayed together. My granola feel all apart. In fact, a few days after I made this, I tried changing a couple this to make them into bars and it worked, I will post that recipe soon. However, the flavor is awesome and it works really well as granola so I needed to share this one, too. I love sneaking little bits of it through out the day and my kids really love it over organic plain or vanilla flavored yogurt with berries.

chocolate drizzled granola

• 1/3 cup all natural peanut butter
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1 1/4 cups rice krispies, use brown rice krispies or regular
• 1 cup old fashioned rolled oats
• 3 Tbls ground flax seed
• 1/4 cup mini marshmallows
• ¼ cup chopped almonds
• 1 tablespoon coconut crystals OR brown sugar
• 1/2 cup dark chocolate chips, melted

1. Combine the honey and peanut butter in a small pan over medium heat, stirring until melted and well-blended.  Stir in vanilla.
2. Meanwhile, mix the remaining ingredients, except for the chocolate, in a large bowl. Pour mixture over cereal, stir until well combined  Press mixture firmly into an 8-inch square pan that has been sprayed with non stick spray.
3. Pour melted chocolate over the top.  Cool in pan on a wire rack and chill at least 30 minutes to help it set. Break into large chunks and store in an airtight container in the refrigerator.

{ 1 comment }

I’m now writing for one for my favorites- WHOLE LIVING! I love reading their magazine and website. I am happy to be contributing a new column called Naturally Sweet - featuring my sugar-free recipes. This weeks post is delicious lemon raspberry muffins.

I love muffins: they’re so comforting and warming. Unfortunately most that I find are butter- and sugar-laden cakes masquerading as a healthy breakfast.

The first time I had a lemon raspberry muffin, I fell in love. The bright, tart flavor of the lemon and sweet berries makes a perfect pair. I was so proud when I crafted a version of the classic that I could feel good about serving my family for breakfast any day of the week. These are moist and flavorful with just the right amount of sweet.

I like to wrap the cooled muffins individually and freeze them. Then I add them to a lunch pack in the morning—they keep the rest of the meal cool as they thaw—and are thawed and ready to eat by the afternoon.

click here for the article and recipe

I’m headed off to New York (yes, I’m very excited) so I will see you next week. HAPPY EASTER!

{ 5 comments }

This is one of those pasta dishes that you can pull together last minute (well, almost last minute) with the vegetables that you have on hand. The recipe below can be altered depending on what you have and your tastes. Mushrooms, zucchini, summer squash, red bell peppers and greens would all work wonderfully well. Just make sure to add the greens at the end so they only roast a couple of minutes.  The garlic, white wine, olive oil and pasta water all work together to make a flavorful sauce that doesn’t need cheese. Since I only use wine once in a while for cooking and don’t actually drink it, I rarely use a whole bottle at a time. I will freeze the extra wine in 1/2 cup portions and then I have it fresh and ready to go when I need it.

roasted vegetable linguine 

1. Preheat oven to 400°F. Toss together broccoli, asparagus, onion, oil, tomatoes, and red pepper flakes (if using) in large roasting pan. Roast 20 minutes, or until onions begin to brown, stirring occasionally to prevent sticking.

2. Add garlic to pan, and roast 7 to 10 minutes more. Transfer vegetables to serving bowl. Add wine to roasting pan, stirring to scrape off any stuck-on bits from bottom of pan. Place roasting pan on burner over medium heat, and simmer 2 to 3 minutes, or until wine has evaporated by half; or return roasting pan to oven 5 minutes, and let wine cook off.

3. Meanwhile, prepare pasta to al dente according to package directions. Drain pasta, and reserve 1/2 cup cooking water. Stir reserved cooking water into reduced wine in roasting pan.

4. Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated through. Season with salt and pepper, if desired. Remove from heat. Stir in torn fresh basil or parsley leaves, and serve immediately.

{ 0 comments }

I love these. For me, this is some serious love all wrapped up in a warm toasty package. These pack very well as they are self-contained and taste great a room temperature. This list might seem long, but don’t let that scare you. If you wanted, you could replace all the spices with some taco seasoning. Feel free to make your own substitutions, as well. I love to use swiss chard in this because of it has great flavor, but also holds up under the heat; make sure to shred it.

grilled burritos 

• 1 Tbs canola oil
• 5 cups finely diced button mushrooms
• 3 cups diced onion
• 3 cloves garlic, minced
• 1 red bell, diced
• 1 anaheim chili, seeded and diced
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp coriander
• 2 tsp salt
• 1 tsp pepper
• 1 tbs lemon juice
• 2 avocados
• Juice of ½ a lime
• 2 tomatoes
• ½ bunch of swiss chard
• 8 large whole wheat tortillas

1. In a large sauté pan over medium heat, add the canola oil, mushrooms, onion, pepper, chili and garlic. Saute for about 5 minutes and then add the seasonings, mix well to combine and cook another 4-6 minutes until mixture is cooked through. Add the lemon juice and turn off heat.
2. Dice the tomatoes and set aside. Dice the avocados and squeeze lime juice over the avocado and set aside. Wash and shred the swiss chard; set aside.
3. In a dry sauté pan over medium heat, add 1 tortilla. Allow it to heat on one side for a minute before flipping the tortilla. While the tortilla is still in the pan, add about ½ cup mushroom mixture right in the middle of the tortilla. Top the mushrooms with a few a avocado pieces, a few tomato pieces, and a bit of swiss chard. Slide the burrito onto a plate and carefully, using a spatula so you don’t burn your fingers, roll the sides of the tortilla up into a burrito and return it to the pan, seam side down. Allow it to toast for 1-2 minutes or until it is crispy and slightly golden. Return it to the plate and enjoy.

{ 3 comments }