Have you ever tried making your own granola at home? Well, I tested a great recipe this weekend and let me tell you once you make this at home, you will NEVER want to get that pre-packaged stuff again. Not only is it extremely economical to make your own, but you can control what goes in it.This recipe is from Cooking Light magazine  special edition entitled "Recipe Makeovers"
Give this recipe a shot you wont be disappointed and it's so easy to make!

Molasses Almond Granola

2 cups of regular oats (not quick cooking)
1/2 cup of sliced almonds
1/2 teaspoon of kosher salt
1/4 teaspoon of cinnamon
1/3 cup of raisins
1/4 cup of dried cranberries
2 tablespoons of sugar
3 tablespoons of molasses
3 tablespoons of canola oil
1 1/4 teaspoons of vanilla extract

1.Preheat oven to 325F.

2. Combine first 3 ingredients in a food processor, pulse 10 times or until coarsely chopped. Combine oat mixture, salt and cinnamon in a medium bowl, toss well. Spread oat mixture on a baking sheet and bake at 325 for 20 minutes or until lightly browned. stirring occasionally. Remove mixture from baking sheet, stir in raisins.
3. Cover a baking sheet with parchment paper, coat paper with cooking spray. Combine cranberries, sugar, molasses, canola oil and vanilla extract in a small saucepan over medium heat. Cook 4 minutes or until sugar dissolves, stirring frequently. Pour the cranberry mixture over the oat mixture, tossing to coat. Spread the granola evenly on prepared baking sheet. Bake at 325 for 15 minutes or until the mixture is lightly browned. Remove the granola from the oven and cool completely. Break into small pieces. Store the granola in an airtight container in the refrigerator for up to 2 weeks. Yield 3 cups. (Serving size 1/3 cup)

Calories: 214 Fat 8.8 grams Protein 4.5 grams Carb 314grams Fiber 2.9 grams Chol 0mg
Iron 1.7 mg Sodium 133mg Calc 5.3 mg
Here is a very healthy Asian inspired dish with plenty of veggies that I eat often.  For volume eaters, this definitely satisfies. Enjoy and let me know what you think of the recipe.

Shrimp Stir Fry
Makes 4 servings

Main Dish

1     pound large shrimp
2     large green bell peppers
1     large bell pepper
1     medium red onion
1     cup of celery
2     cloves garlic
1     tablespoon of fresh ginger
1     cup of chicken stock
1     tablespoon of brown sugar
1     tsp of chili paste
1     tablespoon of low sodium soy sauce
1     tablespoon cornstarch
1     tsp of sesame oil
4     cups of  cooked sushi rice
1     tablespoon canola oil

   1. Peel the shrimp and devein. Set aside.

   2. Chop the vegetables and mince the garlic and ginger. Set aside.

   3. Make the sauce for the stir fry. Combine the chicken stock, soy sauce, brown sugar, chili paste and sesame oil. Stir in the cornstarch.

   4. Heat a large skillet or wok on medium high heat. Add a teaspoon of the oil. Add the garlic and ginger. Quickly stir fry the mix for about 10 seconds to flavor the oil and then add the shrimp. Cook for 1-2 minutes. Take shrimp out of the pan and set aside.

   5. Heat the remaining two teaspoons of oil and add the vegetables and stir fry for 1-2 minutes. (Do not overcook!) Add the shrimp back to the pan and combine.

   6. Add the stir fry sauce to the pan and bring to a boil to thicken the sauce.

   7. Serve the stir fry with 1 cup of rice per person.

Calories:386 Total Fat 5.8 grams Saturated fat 0.8 Cholesterol 162mg, Sodium 527mg, Total Carb 56.3gram Dietary fiber 4.4, Sugars 9.6 Protein 27.1

Chef tips: For more fiber content, substitute the sushi rice for brown rice or another healthy grain.
This dish can be made with other proteins, but be aware the fat and calorie count is based upon shellfish (shrimp.) and will change the numbers slightly.
Don't care for the veggies in this recipe? Then use whatever you have on hand and use what you like.


These are favorite recipe suggestions from Budget Cuisine Coach, Paula Denoncourt. Enjoy and let us know your feedback.
Chocolate Holiday Rounds

This would be an amazing treat for any holiday party. They are easy to eat and healthy too.

1 cup raw sunflower seeds, soaked
1/2 cup raw pumpkin seeds, soaked
12 dates, unsoaked
1 teaspoon vanilla extract
1 tablespoon raw honey
1/3 cup cocoa powder
1/4 teaspoon cinnamon
2 teaspoons water

Process until smooth, scraping the edges well. Mold teaspoon size drops with your hand. Roll in

coconut if desired (or cinnamon).

From: http://www.lifeglutenfree.com/mama_baby_gluten_free/raw-food/



I small gourmet cauliflower, or 250-450 gr (1/2-1 lb) of cauliflower
I big handful of parsley
1 bunch spring/green onions
1-2 sprigs of mint
2-3 tomatoes chopped
1 small avocado chopped
1 tablespoon olive oil
Salt if used
Juice of ½ - 1 lemon
Juice of ½ orange


1. Process cauliflower to a grainy consistency, and set aside in a bowl.
2. Process together parsley, onions and mint and add to cauliflower
3. Add remaining ingredients and combine
4. Pour into serving bowl

Note: Garnish with a little grated beet, or mint sprigs. Use whatever fresh herbs you have in your


From: e-book raw-pleasure.com.au

Collard Roll Canapes with Honey Mustard Sauce

NO: gluten, nuts, eggs, dairy, soy

1 tablespoon mustard (of your choice)
1 1/2 tablespoon honey
3 tablespoons water
1 teaspoon onion powder
pinch of sea salt
2 teaspoons dried chives

Mix the sauce well.
Collard Leaves
1 Avocado
1 Carrot
1 Zucchini

Wash and dry raw collard leaves.
Cut the leaves into two by removing the stem.
Cut the avocado, carrot, and zucchini into long thin slices.

Place the ingredients in the leaves and roll them up.
Cut long slices out of another collard leaf and secure the rolls as you would with a ribbon.
If you want a quick easy way to secure the rolls, use a tooth pick.
Drizzle sauce on top and serve!

Adapted from: http://www.lifeglutenfree.com/mama_baby_gluten_free/raw-food/
Basil Pesto

1 cup packed fresh basil
1 medium clove of garlic
1 tablespoon extra virgin olive oil
2 tablespoons raw pine nuts
1 tablespoon of fresh lemon juice
1 heaping tablespoon Red Star nutritional yeast
1/2 teaspoons sea salt

Run the garlic through the chute of the food processor. Add the basil, lemon juice, salt and oil

and process until smooth. Add pine nuts and nutritional yeast and process again being careful not

to over process the nuts.

*You can eliminate the nutritional yeast

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