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Holy granola, Batman!

21 Sep

I made this just for you. I’ll leave it here….

Dried Fruit & Coconut Granola Bars

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Ingredients

2 cups old-fashioned oatmeal

1 cup sliced, raw almonds

1 cup sweetened shredded coconut

1/4 cup toasted wheat germ

2 tablespoons unsalted butter

8 tbsp honey (I used imitation honey, to reduce the calories & sugar intake)

2 tbsp light brown sugar (I used Splenda brown-sugar blend)

1.5 tsp vanilla extract

1 tsp cinnamon

1/4 tsp salt

1/2 cup dried, diced apricots

1/2 cup dried, low-sugar cranberries

Preheat oven to 350 degrees. Toss the oatmeal, coconut and almonds together and put on a cookie sheet. Cook for 10-15 minutes, stirring regularly, until the mix is toasty brown. Remove from heat and throw in a large mixing bowl. Add the wheat germ.

Lower the temperature of the oven to 300 degrees.

On the stove, combine the butter, honey, brown sugar, vanilla, cinnamon and salt in a small saucepan on medium heat. Bring to a boil, stirring constantly. Pour into the bowl with the oat mix and blend together. Add the dried fruits and mix again. Pour the granola into a parchment-paper lined baking dish (8×12). Make sure it’s packed in tightly.

Bake for 25 minutes. Pull the mix out and use a spatula to press the mix down firmly together. Bake for an additional 5 minutes. Let cool for 2 – 3 hours before you cut into bars.

Makes 12 bars.

Calories: 244

Oops, I did it again… I played with your heart. Er, stomach…

21 Jul

Ok I’ve been MIA. I know. It’s unacceptable, but hopefully you’ll forgive me. See, I graduated from my master’s program. Then I took a (kick-a$$) trip to celebrate graduation. And after that I’ve been working on packing my apartment up so I can move halfway across the country to California (sorry, Illinois, you’ve been good to me. NOT. Suck it, winter!)

So really, I’ve just been too busy to cook. Which is a bummer, since I can barely fit into my clothes at this point. Oh well.

#TooMuchTakeOut <– Yes, I just hash-tagged. Deal with it!

To make up for my absence (and to hopefully tide you over until I get all my crap moved to San Francisco), here is what I made for dinner tonight… which is, quite possibly, one of the last meals I will make in the state of Illinois.

I should add a disclaimer to this… The ingredient amounts listed below could be a tad off…. HFG might or might not have been drinking the rest of the bottle of wine (used in the below recipe) WHILE cooking. #SorryImNotSorry

Lemon-Pepper Salmon w/Brown Rice “Pilaf”

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Salmon Ingredients

8 oz. salmon

1/4 cup lemon juice

1/4 cup white wine (I used this delicious Sancerre a friend gave me for babysitting her cats for 2 weeks)

garlic, salt and pepper to taste.

Preheat your oven to 350 degrees. Throw all the above junk on top of your salmon. Put salmon in the oven and cook for 25 minutes. Turn oven off, and leave the salmon in for another 5 minutes (probably not necessary, but for some reason, every time I do this instead of cook my salmon for straight up 30 minutes, it makes the fish WAY MORE TENDER).

Pilaf Ingredients

3/4 cup brown rice, cooked the way you like it (I use chicken stock cuz that makes it tasty)

1 cup mushrooms, diced

1 large red bell pepper, diced

1/2 large zucchini, diced

1-2 tbsp coconut oil

garlic, salt, white pepper (I’d recommend just a dash) to taste

Cook your brown rice in whatever fashion makes your tastebuds tingle. While it’s cooking, put all your veggies, seasonings, and oil into a large pan. Cook on medium-high for about 5 minutes, then reduce heat to low. When your rice is done, throw it in with the veggies. Stir, and raise that heat back up to medium high for about 2-4 minutes (until the flavors “gel”). Serve with the above salmon. 😀

❤ HFG

Thai me up (drunken version)!

24 Apr

Ok you cheeky monkeys – get excited for the recipe that helped me finish off my box of rice noodles! True story: this dish got it’s name b/c people would throw it together in the wee hours of the morning after a long night of partying! (I’m impressed they did it w/o setting the kitchen on fire!) 😀

*SPICE ALERT*

Drunken Noodles w/Tofu (for those of you “in the know” the other name for this is Pad Kee Mao)

drunken noodles

1-2 tsp coconut oil

1 clove garlic, minced

1/2 cup onion, thickly sliced

1/2 cup mushroom, thickly sliced

1/2 cup bell pepper, thickly sliced

2 oz brown rice noodles, soaked in hot water (per box instructions)

1 – 2 oz tofu

2 tsp stevia / sugar / sweetener of some form

1 tbsp soy sauce

1 tbsp fish sauce

1/2 tbsp lime juice

1/2 – 1 tsp cayenne pepper

couple dashes of red pepper flakes

5-6 basil leaves, thinly sliced

Pam, as needed (or additional coconut oil)

Heat coconut oil in pan at medium-high heat, until melted. Add garlic, onion, bell pepper and mushroom. Stir constantly. After about 3 minutes (when mushrooms are soft and garlic is starting to brown), add in the tofu (or other protein). Keep stirring and add additional Pam or oil as needed. Add in all other ingredients. Stir super-well (to mix the sauces) and cook for an additional 2-4 minutes (until noodles are cooked and excess liquid soaked up).

Note: this dish is not meant to be exactly like restaurant-quality drunken noodles. There’s not nearly enough oil in it for that to happen…. 😉

Calories: 430

 

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