Honey Peanut Butter Granola Bars

2/3 c. honey

3/4 c. chunky peanut butter (natural or low fat)

4 c. low fat granola

In a 4 cup microwave-safe container, cook honey at high 2 – 3 minutes or until it boils. Stir in peanut butter.  Mix until thoroughly blended.  Place granola in a large bowl.  Pour honey mixture over granola and combine thoroughly.  Press firmly into a 13 x 9″ baking pan.  Let stand until firm. Cut into bars.  Makes 36 bars.

Carrot Raisin Pineapple Salad

Image credit: freedigitalphotos.net

4 large carrots, peeled and grated

½ c. raisins

1 8 oz. can crushed pineapple (drained)

4 T. mayonnaise (low-fat)

1 ½ T. orange juice

pinch each of cloves and ginger

Grate carrots using a food processor.  Toss together carrots, raisins and pineapple in a glass bowl.  Combine mayonnaise, orange juice, cloves and ginger and add to carrots mixture, stirring to coat.  Refrigerate at least one hour prior to serving.  Makes 4 servings.

Just Add Honey

Visiting my rosebush

I use a lot of honey.  According to http://www.whfoods.com/genpage.php?tname=foodspice&dbid=96 here are some benefits of using honey:

  • Boosts immunity
  • May promote better blood sugar control
  • Can raise antioxidant levels n the blood, according to a study conducted by the University of California, who gave subjects 4 T. of honey a day and measured the antioxidant levels throughout the study.

The quality of the honey and how much it has been processed (heat kills certain beneficial properties of honey) seems to be important; raw honey has more nutrients than processed.

Topically, honey can be used to heal burns more effectively than traditional treatments, according to a small study conducted in India.

Kiwi Strawberry Smoothie

1 kiwi, peeled

10 -15 frozen strawberries

1/2 banana

1/2 c. honey

1/2 c. milk

1 tsp. vanilla

If the strawberries are fresh, add about 1/2 c. of ice.

Process in blender til smooth.  2 servings.

For more recipes with honey:

http://www.beemaid.com/recipes

http://www.honey.com/nhb/home/

Baby Bok Choy with Cashews


Recipe courtesy www.spud.ca

[used with permission]

2 Tbsp olive oil

1 cup chopped green onions, including green ends

3 cloves garlic, chopped

1 pound baby bok choy, rinsed

1/2 teaspoon dark sesame oil

Salt

1/2 cup chopped cashews

Separate the larger leaves from the base of the bok choy, leaving the base trimmed but still present to hold the smaller leaves together.

Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)

Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked. Gently mix in cashews.

Serve with Jasmine rice and green tea. Enjoy!

Roasted Potatoes

This takes about 5 minutes to put together.

1 lb. “baby” potatoes

1 T. olive oil

1 tsp. balsamic vinegar

1 tsp. dried thyme, rosemary or basil

Preheat oven to 425 F. Rinse potatoes,  no need to peel. Scrape off any blemishes, if you want.  Place in a 9 x 9 baking dish that has been sprayed with cooking spray.  Combine oil, vinegar and spices in a bowl.  Pour over potatoes and toss well to coat.  Place in oven for approximately 30 minutes or until fork tender. Season with salt and pepper to taste.  Serves 2 – 4.

Autumn Walnut Cake with Chocolate-Espresso Sauce

Image credit: reallynatural.com

This is OMG Good

It’s National Bittersweet Chocolate day today – January 10, 2011-  http://www.foodimentary.com/2010/09/chocolate/

In honour of that, and the blog event Lauren at Celiac Teen is hosting this month, I am submitting  this recipe as a re-post, with its’ gluten-free adaptation,  for Go Ahead Honey It’s Gluten Free:  http://www.celiacteen.com/2011/hello-2011/

Adapted from House and Home Magazine

Walnuts, which are high in Omega 3’s, and mono-unsaturated fats, and dark chocolate, which is high in antioxidants make this dessert nearly healthy.

Gluten Free Adaptation:  My husband needed to take a dessert to work for a potluck.  One of the people participating in the potluck has problems with gluten.  This was an easy dessert to make gluten free — I simply substituted buckwheat flour for the wheat flour.  The result had a bit of a different texture, but tasted very good.

3 large eggs

¾ c. sugar

¼ c. all-purpose flour

4 T. butter or margarine, melted

2 c. walnut pieces, coarsely chopped

Preheat oven to 375.  Spray a 9” spring form cake pan with cooking spray and set aside.

Place eggs and sugar in the bowl of a heavy duty mixed with whisk attachment.  Beat at high speed until thick, 2 to 3 minutes.  Add the flour and whisk to blend.  Add butter and nuts and whisk to blend.

Pour the batter into the greased cake pan.  Place in center of oven and bake until firm and golden about 20 minutes.  Once the cake is ready, set on a rack to cool for 10 minutes.  Run a knife along the side of the pan.  Remove the side of the pan leaving the cake on the pan base.  The cake can be prepared up to this point and chilled.  To serve, place and wedge of cake on each plate and drizzle w/ the Espresso-Chocolate Sauce.  This cake is best served warm but can also be served at room temperature.  Makes 8 servings.

Chocolate-Espresso Sauce

3 ½ oz. Bitter sweet chocolate such as Lindt Excellence 70%, broken into pieces

6 T. hot brewed espresso coffee

Place the chocolate squares in a bowl.  Pour hot coffee over the chocolate and let sit for 5 minutes.  Stir to combine.  Makes ¾ cup.

 

Fruit Crisp

Peach Crisp

3 c. prepared fruit (peeled, cored, sliced; etc.  leave berries whole)

½ cup each brown sugar and oatmeal

¼ c. margarine

¼ c. margarine

Preheat oven to 350.

Place fruit in bottom of 9 x 9 square pan.  Sprinkle with cinnamon and 1 T. sugar.

Mix flour, sugar and oatmeal in small bowl.  Cut in margarine using two knives until mixture resembles coarse crumbs.  Spread over fruit.  Bake at 350 degrees approximately 30 minutes or until topping is brown.  Serves four.

Prep time:  15 minutes

Quick Skillet Granola

Most granola recipes make a huge batch and are browned in the oven.  Lugging the heavy cookie sheet in and out of the oven to stir the granola (as the directions usually advise, to ensure even browning) created a lot of pain for me.  When I saw this on Julie’s website, I just knew I had to give it a go.  She has graciously given me her permission to post this.

Adapted from www.dinnerwithjulie.com

1 cup old-fashioned (large flake) oats

1/4 cup seeds – pumpkin, sunflower, hemp, flax

1 Tbsp. butter

2 Tbsp. honey or golden syrup (such as Roger’s or Lyle’s)

a shake of cinnamon

a pinch of salt (optional)

a handful of raisins or dried fruit (optional)

Put everything into a large, heavy skillet (cast iron is perfect) set over medium-high heat. Cook, stirring often, for about 5 minutes, or until the granola is well coated and golden. Set aside to cool and stir in raisins or dried fruit.  Makes about 2 cups.

“Rockit” Pocket Tuna

1 can tuna, drained

½ zucchini, shredded

3 t. sliced green onion

½ carrot, shredded

1 small apple, cored and finely chopped

4 tsp. low-fat mayonnaise

1 tsp Dijon mustard

2 whole wheat pitas (large)

Mix the tuna, zucchini, green onion, carrot and apple together in a small bowl.  Add mayonnaise and mustard, toss together.  Cut pita bread in half, open to form pocket. Fill pockets with tuna mixture.  2 servings.