CHEWY GRANOLA BARS

  • CHEWY GRANOLA BARS
  • Makes 12 bars 

  • 4 tablespoons unsalted butter
  • 1/4 cup dark brown sugar
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups quick-cooking/instant oats, such as Bob's Red Mill, Gluten Free, Quick Cooking Oats (do not use regular old-fashioned oats)
  • 1-3/4 cups Rice Krispies
  • 1/3 cup chocolate chips

Optional Add ins:
  • sliced almonds
  • dried fruit 
seeds

  • Spray 9 x 9-inch baking pan with nonstick cooking spray

  • In a pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. 
Remove the pan from the heat and stir in the vanilla and salt.Add the oats and rice cereal to the pan and fold with a rubber spatula until well combined. Sprinkle in a few chocolate chips (they may melt a little).

Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. 

Sprinkle the chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick.The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1 hour to cool.

Using a sharp knife, cut into bars. Store the bars in an airtight container/baggie in the refrigerator.

Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.

CINNAMON BANANA BUTTER

CINNAMON BANANA BUTTER
Makes Approx 2 cups
Adapted from chiquita 

1 cup mashed banana (about 2)
1/2 teaspoon lemon zest
1/4 cup lemon juice
1 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon

In a large saucepan, stir bananas, lemon zest and lemon juice; bring to boil over medium heat. Stirring constantly. Stir in sugar: bring to full rolling boil, stirring constantly. Remove from heat stir in vanilla and cinnamon.
Keep refrigerated and eat within one week.
RETURN TO WWW.ALAGRAHAM.COM

Ground Beef, Sweet Potato and Zucchini



Ground Beef, Sweet Potato and Zucchini - Clean Eating
Serves 4
Recipe adapted from Primaverakitchen.com


  • 1 tablespoon olive oil
  • 1 lb extra-lean ground beef or ground turkey
  • ½ cup onions
  • ½ cup red bell pepper
  • 2 ½ cup sweet potato, diced (cubed small)
  • ¼ cup bone broth or water
  • 1 medium zucchini, quartered
  • 1 tsp minced garlic 
  • 1/3 cup tomato sauce
  • ½ teaspoon of oregano
  • 1/8 teaspoon crushed red pepper (optional)
  • Salt and freshly ground black pepper to taste

Heat a frying pan to medium-high and add ground beef. Use a wood spoon to break up the beef while it cooks. Stir occasionally and cook for about 7 minutes. Once browned place in a colander and run water over beef until grease is drained then set aside.

Heat a little olive oil to pan and add onions, red bell pepper and cook for 3-4 minutes or until the onions are soft. 

Add sweet potato and bone broth and cook for 5-6 minutes. Put a lid on the pan. The steam will help to cook faster the sweet potato. Stir occasionally.

Add the zucchini and cook for 3 minutes. Add garlic, salt, pepper and oregano.

Add the ground beef to skillet again and mix everything together.

Add the tomato sauce. Stir and serve. Goes well with cauliflower rice.

GRANOLA
Adapted sightly from Alton Brown
Makes about 6 cups

3 cups rolled oats
1 cup almonds, slivered or chopped
3/4 cup shredded sweet coconut 
1/4 cup plus 2 Tablespoons dark brown sugar
1/4 cup vegetable oil
1/4 cup pure maple syrup 
3/4 teaspoons salt
1 cup raisins (optional)


Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. 

Add raisins (if using) and mix until evenly distributed.


SAUTEED MUSHROOMS AND CHICKPEAS

8-10 ounces mushrooms, ends trimmed and sliced
2 Tablepoons unsalted butter
1/2 red onion, chopped
2 Tablepoons chicken stock or dry white wine
kosure salt and freshly ground pepper
1 can chickpeas, drained and rinsed
2 Tablespoons fresh chopped green onion/chives
8-10 slices french bread
olive oil


Preheat the oven broiler.

Melt butter in large skillet over medium-high heat. Add red onion and sautée, for about three minutes. 

Add mushrooms and continue cooking; stirring for about five minutes.

Add chicken stock, reduce heat to medium, cover, and cook for about five minutes.




Uncover and stir in chickpeas continue cooking, stirring occasionally, until most of the liquid has evaporated, about two minutes. Season with salt and pepper to taste. 

Set the bread on a baking sheet and drizzle with a little olive oil. Set under broiler for about a minute, watch closely so it doesn't burn. Top each piece with mushrooms and chickpeas and sprinkle with chives and serve immediately.
CARROT CAKE OATMEAL COOKIES
Makes 14 cookies


1 cup instant oats
3/4 cup whole wheat flour
1 ½ teaspoon baking powder
1 ½ teaspoon cinnamon
1/4 teaspoon salt
2 Tablespoon coconut oil, melted and slightly cooled
1 large egg, room temperature
1 teaspoon vanilla
1/2 cup honey or pure maple syrup
3/4 cup shredded carrots

Frosting: (optional)
Powdered Sugar
vanilla
cream or milk

Notes: It’s incredibly important to measure both the oats and flour correctly, using the spoon­-and-level method.  If scooped directly from the container using the measuring cup, you’ll end up with too much, which will dry out your cookies and make them crumbly. To make your own instant oats, pulse 1 cup of old ­fashioned oats in a food processor about 15 times.



In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. 

In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. 

Add in the flour mixture, stirring just until incorporated. Fold in the carrots. 

Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.) 

 Preheat the oven to 325°F, and line a baking sheet with parchment paper  

Drop the cookie dough into  rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.)


 Bake at 325°F for 12­-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.


Drizzle with frosting if you need your cookies a little sweeter. To make frosting pour about 1/2 cup of powdered sugar in a bowl add 1/2 teaspoon of vanilla and add a splash of cream. Use a whisk and mix. Add more cream until you have your desired consistency.


RETURN TO WWW.ALAGRAHAM.COM

SLOW COOKER PORK CARNITAS
Adapted from here
serves 6-8

1 tablespoon chili powder 
2 teaspoons ground cumin 
2 teaspoons dried oregano 
2 teaspoons salt, or more, to taste 
1 teaspoon ground black pepper 
4 pound pork shoulder, excess fat trimmed
4 cloves garlic, peeled 2 onions, quartered
 2 oranges, juiced 
2 limes, juiced 
cilantro, garnish (optional)

In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork  with spice mixture, rubbing in thoroughly on all sides. Place garlic, onions, orange juice, lime juice and seasoned pork into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-­5 hours.
Once the pork is cooked,preheat your broiler to high heat and prepare a baking sheet with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and return the shredded meat into the slow cooker for a few minutes. Use a slotted spoon to transfer the meat to the prepared baking sheet, spreading it out evenly in a single layer. 


Reserve the remaining broth from the slow cooker.

Place the sheet under the broiler for about 3-4 minutes, or until the edges of the pork begin crisping up. You don't want to broil much longer than that because the meat will dry out. Remove the sheet, and use a spatula or tongs to toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the porkGarnish with cilantro. 

Serve immediately in tacos, burritos, salads, omelets, you get the idea.