Peanut Butter Granola

4 cups rolled oats
1 cup mixed nuts such as: sunflower seeds, chopped walnuts, pecans, or almonds.
1/2 cup shredded coconut
1 tsp. ground cinnamon
1/2 tsp. salt

1/2 cup peanut butter
1 /2 cup honey or maple syrup

1 banana (optional)

1. Heat the oven to 300°F. In a bowl, combine the oats, nuts, coconut, cinnamon, salt, and sweetener.

2. In a small food processor mix the peanut butter, honey or maple and the banana if using. Spread evenly on a rimmed baking sheet and bake for 45 minutes or a little longer, stirring occasionally. The mixture should brown evenly.

3. Cool on a rack. Transfer to a sealed container.

 

Green Pear Smoothie

2 cups coconut water or water

2 cups spinach

2 pear, peeled and cored

1 tablespoon flax seeds

small piece of ginger, peeled and minced

1 tablespoon honey to sweeten

Directions

Blend spinach and water together for 30 seconds. Next add remaining ingredients and blend until creamy. If it’s not sweet enough for you, add more honey.

Apple-Turkey Meatballs

Ingredients

1 lb ground dark turkey meat

1 green apple grated

1 carrot grated

1 tbsp. Dijon mustard

1 tsp. oregano

1 tsp. thyme

1 tsp. worcestershire sauce

2-3 sprigs of fresh mint, chopped  

salt and pepper

1/3 cup breadcrumbs

1 egg

1 tbsp. olive oil

1 15 oz can of tomato sauce

Directions
In a large bowl add the ground turkey, apple, carrot, egg, mustard, worcestershire, oregano, thyme, mint, bread crumbs, salt and pepper.

Mix together and make into small meatballs (around 18-22). Drop into a large skillet over medium heat and cook for 8 minutes, then add tomato sauce and simmer for 15 minutes. Serve with pasta, rice etc.

 

Orange Almond Muffins

Ingredients:

·         1 1/2 cups white whole wheat flower

·         1/2 cup almond meal

·         1/2 teaspoon baking soda

·         1 1/2 teaspoons baking powder

·         1/2 cup caster sugar

·         1/2 cup raisins

·         1/2 rolled oats

·         1/4 cup shredded coconut

·         1 orange, zest of

·         1/2 cup freshly squeezed orange juice

·         1/2 cup buttermilk or milk

·         1/3 cup vegetable oil

·         1 egg

 

Directions

1. Preheat the oven to 375.

2. Combine the flour, almond meal, baking soda, baking powder, sugar, raisins, oats, coconut, and orange zest in a large bowl.

3. In another bowl mix the oil, egg, orange juice, and milk in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Divide the batter evenly into 12 muffin cups.

4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes

Cast Iron Chicken with Spinach

This chicken is split in half lengthwise through the breast and back, leaving fairly equal halves consisting of the same parts. Both halves consist of white and dark meat. If you cant get chicken halves whole chicken leg also works.

2 large chicken halves or whole chicken legs.
Kosher salt and freshly ground
   black pepper, to taste
2 tbsp. canola oil

1 tbsp. olive oil
1/3 cup chicken broth or vegetable broth
1 tbsp. lemon juice

1 bag of spinach

A pat of butter

1 garlic clove

1. Season chicken generously with salt and pepper. Heat oil in a large skillet over high heat. When oil begins to smoke, add the 2 chicken halves to skillet skin side down. Place a heavy cast iron skillet, right side up, on top of chicken and gently place several food cans in it.

2. Reduce heat to medium-high and cook chicken until the skin is golden brown and crisp, about 16 minutes. Remove the top skillet and weight, flip the chicken halves with tongs, and pour off excess fat.

3. Add the chicken broth and lemon juice and cook until brown, about 4 more minutes. Remove chicken from pan into a plate.

4. While the pan is still hot add diced garlic for a minute or two, add a pat of butter then a bag spinach or kale. Cook for a minute, remove from heat. Serve chicken with spinach on the side.

Pumpkin Muffins

Ingredients

1 cup white whole wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoons pumpkin pie spice

1/2 teaspoon cinnamon

1/4 cup flaxseed

3/4 cup rolled oats

3/4 cup packed brown sugar

1/2 cup raisins

1 egg

1/3 cup vegetable oil

3/4 cup buttermilk or yogurt  

1 tablespoon vanilla extract

1 cup pumpkin puree (or sweet potato if pumpkin is not in season)

Directions

      1. Preheat an oven to 375 degrees. Line a muffin pan with 10 paper muffin cups. Whisk the yogurt, egg, oil, pumpkin and vanilla extract together in a bowl.

      2. In another large bowl or a stand mixer mix the flour, oats, flaxseed, brown sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Divide the batter evenly into the muffin cups, and sprinkle with brown sugar.

     3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes

Barley Risotto with Cauliflower and Kale

This is a healthier version of traditional risotto which is usually done with white Arborio rice. I have used cauliflower, mushroom, green peas and kale in this recipe but feel free to use whatever vegetables you like (butternut squash, broccoli, etc.).

• 8 cups of boiling water
• 1 vegetable or chicken bouillon cube
• 2 tablespoons extra-virgin olive oil
• 2 celery stalks, chopped
• 1 onion, chopped
• 1 garlic clove, minced
• 1 1/2 cups pearl barley
• 1 cup white or red wine
• 1 head of cauliflower, cut into pieces
• 2 cups of kale, chopped
• 1/2 cup of mushroom, chopped
• 1 cup of frozen green peas
• 1 tablespoon butter
• 1 tablespoon rosemary 
• 1/2 cup grated Parmesan cheese
• salt and pepper

Directions

1. Heat a medium Dutch oven over medium heat with olive oil. Add the onion, garlic and celery. Season with salt and pepper, and cook 8-9 minutes until softened.  Stir often.

2. Add cauliflower and barley stir for about a minute to toast. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Drop in bouillon cube, then add a cup of boiling water and stir in well. Repeat process, gradually adding water until barley is tender and creamy. About 20-25 minutes.

3. Add peas, mushroom, and kale. Cover and cook for 5 more minutes.

4. Season with salt and pepper to taste. In the last minute of cooking time, stir in butter, rosemary and cheese. Turn off the heat, cover and wait for 2 minutes. Serve warm.