If you are currently anywhere on the Eastern seaboard, you are DEFINITELY prepping to stay in for at least the next 24 hours! Now is a prime time to do some cooking and baking (even if you’re not the most stellar chef) and to even learn a new recipe or two. These recipes hopefully involve many ingredients you already have in your home!
Cranberry Granola
Ingredients:
- 4 cups rolled oats
- 1 1/2 cups wheat germ
- 1/2 cup chopped walnuts
- 1/2 cup chopped almonds
- 1 cup dried cranberries (can also add 1 cup raisins)
- 1/3 cup vegetable oil
- 1 1/4 cups honey (taste)
- 1 1/2 tsps vanilla extract
- 1 tsp ground cinnamon
Directions:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a large bowl, stir together the oats, wheat germ, walnuts, almonds, and dried cranberries. In a separate bowl, mix together the oil, honey, vanilla and cinnamon. Drizzle over the dry ingredients, and stir to coat evenly. Spread the mixture out in a thin layer on an ungreased cookie sheet.
- Bake for 30 to 40 minutes in the preheated oven, stirring every 10 minutes to toast evenly. Allow to cool completely before storing in an airtight container. Granola will become crunchier as it cools.
Chopped Chicken Salad
Ingredients (Makes 2):
- 1 large avocado
- 3 medium zucchini, sliced lengthwise into ⅓-inch-thick slices
- 1 bunch scallions, white and light green parts only
- 2 chicken breast or salmon fillets (6 oz each)
- 3 tablespoons extra-virgin olive oil
- coarse salt
- 2 heads butter lettuce, leaves separated, cut into thick strips
- ⅓ cup fresh cilantro, roughly chopped
- ¼ cup fresh basil, roughly torn
- 1 lime, quartered
Salad Dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown rice syrup
- 1 tablespoon fresh lime juice
- 6 tablespoons olive oil
- coarse salt
- freshly ground black pepper
Directions:
- Whisk vinegar with brown rice syrup and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside.
- Heat a grill or grill pan over medium-low heat.
- Rub zucchini, scallions and chicken or salmon with oil; sprinkle with salt.
- Grill vegetables and protein for about 20 minutes until browned and cooked through, flipping once.
- Cut zucchini and scallions into a medium dice.
- Slice avocado in half, discard pit and dice.
- Break chicken or salmon into large pieces.
- Toss grilled vegetables with lettuce, avocado, cilantro and basil; place on a large platter and top with salmon.
- Drizzle with vinaigrette; serve with lime quarters.
Pumpkin Oat Cookies
Ingredients:
- 2 cups organic raw whole rolled oats*
- 8 ounces (about 1 cup) organic mashed pumpkin (from a can is ok)
- 1 small ripe banana, chopped
- 1/3 cup sliced almonds
- 3 tbsp ground flax seeds
- 3 tbsp grade B maple syrup
- 1 1/2 tsp pumpkin pie spice**
- 1/4 tsp fine sea salt
Optional:
- 1 cup semi-sweet chocolate chips
- 1 cup dried cranberries
Directions:
- Preheat the oven to 350 degrees F.
- Lightly spray a baking sheet with a natural olive oil or canola oil cooking spray.
- Combine pumpkin, banana, maple syrup, pumpkin pie spice and salt in a large mixing bowl and mix on high with a hand mixer until mostly smooth, about two minutes. Fold in the oats, almonds and flax using a large wooded spoon until the mixture is uniform.
- Form 6 large cookies and bake for 14-16 minutes until set. They will stay soft but hold together well. Let cool 10 minutes before eating, and store in an airtight glass container in the refrigerator for up to 3 days. (This recipe also works well if you make 12 small cookies of equal size and bake for 11-13 minutes.)
