Food, Faith, and Other Fabulous Finds

Recipes, devotional thoughts, and other cool things I come across.

Fast and Filling February 17, 2015

For some reason, our February has been incredibly busy.  With appointments, get-togethers, and functions nearly every day these past couple weeks, we’ve been in definite need of some fast meals that will keep me and my carnivorous hubby full.  It also doesn’t hurt to have a super easy, delicious breakfast recipe that can double as a quick lunch with your girlfriends.

Speaking of breakfast, I have some Krispy Kreme news for you.  First, Krispy Kreme is opening their 1,000th store on February 24th (next Tuesday).  Because of this, you can go to Krispy Kreme on the 24th and receive a free glazed doughnut.  While you’re there, you might also want to try one of their new flavors: java chip or (the one I’d love to try) chocolate chip cookie dough.

For the first recipe, I’d like to share a classic quick dinner favorite – a casserole.  This one could not be easier, but it’s still very tasty and not too bad for you (depending on the bbq sauce you use).  I also love that it uses basic ingredients in a way that shakes up the usual chili routine.  I served mine with some white cheddar mac and cheese (a recipe I’ll share soon), but I think it would go equally well with biscuits, chips, or cornbread.  We got 8 servings from this, but that would depend on how many/what types of sides you serve with it.

BBQ Chili Bake (from Pillsbury)

1 lb. ground pork (I did use pork, but I see no reason you couldn’t substitute your choice of ground meat.)

1 pkg. taco seasoning

2 15 oz. cans rinsed, drained black beans

1 14 1/2 oz. can diced tomatoes

1 c. bbq sauce

1 c. shredded cheddar

1. Preheat the oven to 350 degrees and grease a 9×13 pan.  In a large skillet over medium-high heat, brown the pork and drain off all the grease.

2. To the browned meat, add the taco seasoning, beans, tomatoes, and bbq sauce.  Stir everything together and pour it into the prepared pan; cover it with foil.

3. Bake for 30-35 minutes.  Remove from the oven, top with cheese, recover, and let stand 5 minutes before serving.

BBQ Chili BakeBBQ Chili Bake 3

Now, as good as that was, these waffles are better.  We tried this recipe because my best friend is gluten and refined sugar free, and these looked like a great way to quench a waffle craving.  Man oh man, you would never guess that these are gluten free.  They taste so delicious and are good topped with just about anything you could think of: honey, maple syrup, peanut butter, jam, even cookie butter (if you’re not sugar free).  Unlike some buckwheat crepes that we’d recently tried (weird texture and not very flexible), these got wonderfully crisp and had a perfect waffle texture.  We got 10 individual waffle from this recipe and were hard pressed not to eat them all.  (By the way, 10 waffles means we filled up her waffle iron 5 times, and each square was one waffle.)  We got full on about 3 each, but they tasted so good we wanted to keep going.  I think these should definitely make an appearance in your breakfast rotation soon.

Buckwheat Waffles (Cookie and Kate blog)

1 c. buckwheat flour (I know it’s weird, but there’s actually no wheat or gluten in buckwheat.)

1 tbsp. sugar (Since we were topping it with something sweet, we just left this out.)

1 1/4 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/4 tsp. cinnamon

1 1/4 c. buttermilk

1/4 c. melted butter

1 egg

1. Preheat your waffle iron.  In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

2. In a liquid measuring cup, whisk together the buttermilk, butter, and egg.  Pour the wet ingredients into the dry mix and stir everything together.

3. Pour the batter into your waffle iron and cook til the waffles are lightly crisp and barely letting off any steam.  (For us, this was 1 1/2-2 cycles for the waffle iron.)  Repeat with the remaining batter.

Buckwheat WafflesBuckwheat Waffles 2

Have you ever tried buckwheat before?  If you have, what’s your favorite recipe/dish to eat it in?


Muffin Mania February 10, 2015

Filed under: Uncategorized — foodfaithandfinds @ 10:11 PM
Tags: , ,

I know this isn’t the case everywhere, but we’ve had some crazy weather lately.  Days in the 60’s shortly followed by balmy 80’s.  As you might expect, this makes weekly meal planning a little difficult.  On cold days, I want chili, oatmeal, and hot chocolate, but then a couple days later it’s warm, and none of that sounds appealing.  One thing that works for both temperatures is a good old morning muffin.  I’ve started making a new batch each week.  Why?  Well, it’s fun to try new recipes for one thing, and it’s also nice to have a super easy breakfast option for a few days each week.  A dozen muffins give us 6 servings (2 muffins each), which gives us leeway with a few breakfasts or even snacks.  So whether you’re craving a make-ahead breakfast, reheatable snack, or even a slightly more healthy dessert (healthier than a cupcake, anyway), I’ve got some options for you.

This first muffin is one that I served alongside our Christmas dinner.  I try to make a fruitcake every year (I like them!), and this year I went with a modified panettone recipe.  Panettone is an Italian holiday bread that includes dried fruit, so I felt it was a fitting choice.  I loved the citrusy aroma that this had, and the batter was so silky and easy to work with.  By the way, please note that this has an overnight prep step; you’ll definitely want to take that into account before using the recipe.

Panettone Muffins (from King Arthur Flour)

1 1/2 c. dried fruit (I wanted to use a regular fruit cake mix, but couldn’t find one in the right size.  So I went with what I had on hand: dried cherries, craisins, and dates.)

1/4 c. orange juice

1/4 c. butter

2 tbsp. veggie oil

2/3 c. sugar

2 eggs

1/8-1/4 tsp. orange oil (I couldn’t find this at my local store, so I substituted 1/2 tsp. orange extract.)

1 tsp. vanilla

2 tsp. baking powder

1/2 tsp. salt

2 1/4 c. all-purpose flour

2/3 c. milk

2 tbsp. sugar

1. In a small bowl, mix together the dried fruit and orange juice.  Cover and let sit overnight.

2. Preheat the oven to 375 degrees and lightly grease a muffin pan.  In a medium mixing bowl, cream together the butter, veggie oil, and 2/3 c. sugar til smooth.  Add the eggs, beating to combine.  Then stir in the orange oil (or extract) and vanilla.

3. In a separate bowl, whisk together the baking powder, salt, and flour.  Starting and ending with the dry mix, alternate stirring the dry ingredients and the milk into the wet ingredients.  Stir in the fruit with any remaining liquid.

4. Spoon the batter into the muffin pan, filling each cup almost full.  Sprinkle the muffin tops with the 2 tbsp. sugar.  Bake 18-20 minutes or til golden and a tester inserted in the center removes cleanly.  Let cool in the pan for a few minutes, then remove and let dry on a cooling rack.

Panettone MuffinsPanettone Muffins 3

My next muffin was an unusual, but tasty flavor combination that my hubby and I ate right up.  As with most muffins, these came together quickly and were a nice, warm breakfast on some slightly chilly mornings.  Though you may not think that cheddar belongs in a sweet muffin, it really worked well.  There’s not so much cheddar that the muffins taste cheesy, but it does lend a savory side to a slightly sweet apple muffin.  The only thing I would change for next time would be to chop the apple a little smaller so that they incorporate more evenly.

Apple-Cheddar Muffins (from Betty Crocker)

1 egg

2 c. Bisquick

3/4 c. coarsely chopped, peeled, cored apple (Like I said above, I’d dice these a bit smaller.)

2/3 c. shredded cheddar

1/3 c. sugar

2/3 c. milk

2 tbsp. veggie oil

1 tsp. cinnamon

1. Preheat the oven to 400 degrees and grease 12 muffin cups.  In a medium bowl, beat the egg slightly.  Stir in the remaining ingredients til just moistened.  Divide the batter evenly among the prepared cups.

2. Bake 17-19 minutes or til golden brown.

Apple-Cheddar MuffinsApple-Cheddar Muffins 3

And then this week, I made the quintessential muffin – blueberry!  This is an especially good recipe because it’s fairly healthy and super tasty.  The texture is very similar to scones, and the flavor is just sweet enough with a little tang from the yogurt and blueberries and just the right amount of lemon.  The recipe said it makes 10 muffins, but I got 12.  (Yay!  More muffins for me …or us.)  One note though, if you plan to eat these over a few days, you’ll want to store them in the fridge; the high amount of yogurt means that they’ll go bad faster at room temp.

Blueberry Muffins (I know my mom gave me the recipe, but I have no idea where she got it.  And I’m sure you can imagine that I’d get too many google results to be of much use.)

5 tbsp. softened butter

1/2 c. sugar

1 egg

3/4 c. sour cream or plain yogurt (I used nonfat Greek yogurt and really liked the results.)

1/2 tsp. lemon zest

1 1/2 c. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

3/4 c. blueberries

1. Preheat the oven to 375 degrees.  Line a muffin pan with 10 (or 12) paper liners (or grease it).  In a medium bowl, beat together the butter and sugar til light and fluffy.  Beat in the egg, then the yogurt and lemon zest.

2. Put the dry ingredients in a sieve and sift half over the batter; mix til combined.  Repeat with the rest of the dry ingredients.  Lastly, fold in the blueberries.  (The dough will be very thick.)

3. Fill each muffin cup 3/4 full.  Bake the muffins 25-30 minutes, til the tops are golden and a tester inserted in the center removes cleanly.  Let cool on a wire rack.

Blueberry MuffinsBlueberry Muffins 2

There are also a few muffin recipes already on the blog that you can check out: Cream Cheese Cranberry Muffins, S’mores Muffins, sausage brunch muffins, peanut butter and chocolate chunk muffins, lemon muffins with lemon glaze, cherry pie muffins, and gingerbread muffins.

What’s your favorite muffin recipe?


New Favorite February 6, 2015

Filed under: Uncategorized — foodfaithandfinds @ 10:29 PM

I think by now you might have guessed that I got very behind this week.   Still, I didn’t want to leave you hanging, so I’m going to squeeze in a quick recipe now, then we can catch up more at our regular time next week (I hope!).  I found this recipe in a recent issue of Cooking Light, and I promptly bought the half and half to try it out.  What intrigued me most was that it used a lot of milk (3 c.) and only a little half and half.  I mentioned before that I love cinnamon ice cream, so obviously I had to try this.  We always have a few cups of the old gallon of milk left when I bring home the new one, so I thought this could be a great use up for it.  And, oh boy, is it!  This recipe takes a little more work than my basic vanilla recipe, but to me it’s worth it.  Since there’s not a ton of milk fat in this recipe, it’s thickened with cornstarch.  Surprisingly, the cornstarch turns out a smooth creamy treat that’s a perfect base for any number of variations.  I made the first batch as written (and it was awesome), but the next time I made it, I omitted the cinnamon and added in almost a pound of pureed strawberries (originally frozen) to make a light strawberry flavor that I’m loving.  I can almost guarantee you that I’m going to be playing with this recipe all year long.  I’m leaning towards mint chocolate chip for my next batch, but there are so many options to play with: spices, fruits to puree, jams and jellies to swirl in, add-ins to crunch on.  I can’t wait for my next batch; I guess that means we’d better get to eating on the current flavor!  Here’s how you can get to work on your own variations.

Cinnamon Gelato (from the January/February 2015 issue of Cooking Light)

1 c. sugar

1 c. half and half

3 c. 1% milk

2 1/2 tbsp. cornstarch

1 tsp. vanilla

3/4 tsp. cinnamon

1. In a large saucepan over medium heat, whisk together the sugar, half & half, and 2 1/2 c. milk.  In a measuring cup, whisk together the cornstarch with the remaining 1/2 c. milk.  Stir the cornstarch mix into the sugar mix, bring to a boil, and cook for 2 minutes, stirring often.  Once it’s cooked, strain the mix into a bowl and stir in the vanilla and cinnamon.

2. Chill the mix til cold, stirring occasionally.  Once cold, process according to your ice cream maker’s instructions.  Place the processed gelato in a container and freeze at least 2 hours or til firm.

Cinnamon GelatoCinnamon Gelato 3

What variation would you try first?


Winner, Winner… January 27, 2015

Filed under: Uncategorized — foodfaithandfinds @ 10:24 PM

…cake after dinner?

It’s not the usual way to end that phrase, but it’s a great way to end a meal!  This past Saturday was our church’s annual chili/dessert cookoff, and it was just as fun as ever.  My hubby made a delicious, slightly spicy, mole-inspired chili.  (No recipe because he created it himself while I “consulted” from the couch.)  Then I made the delicious cake I’m about to tell you about.  And guess what?  I won 3rd place!  I know that may not sound exciting, but there’s so many options available and the judges change each year, so you really can’t predict how things will go.  I figured that out several years ago, so rather than trying to win, I make something that I want to try, but don’t need to have hanging around the house (like a huge cake or a super-rich confection).

This year, I went with a delicious sounding Bundt cake that I’ve wanted to make since I first saw it a couple years ago.  How can you resist a nut and apple filled cake rippled with cream cheese and topped with a brown sugar frosting?  This was completely very tasty and certainly didn’t last long.

Apple-Pecan Spice Cake with Cheesecake Filling (from Brown Eyed Baker)

For the cheesecake filling:

8 oz. softened cream cheese

1/4 c. softened butter

1/2 c. sugar

1 egg

2 tbsp. all-purpose flour

1 tsp. vanilla

For the cake:

3 c. all-purpose flour

1 c. sugar

1 c. brown sugar

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. allspice

1 tsp. baking soda

1 tsp. salt

3 eggs

3/4 c. veggie oil

3/4 c. applesauce

1 tsp. vanilla

3 peeled, cored, finely chopped Gala apples (I thought the apples overwhelmed the cake and kept it too moist, so next time I’d try it with just 2.)

1 c. toasted, finely chopped pecans

For the frosting:

1/2 c. brown sugar

1/4 c. butter

3 tbsp. milk

1 tsp. vanilla

1 c. confectioner’s sugar

1. Preheat oven to 350 degrees.  Grease, flour, and set aside a 12 cup Bundt pan.  In a bowl, beat together the cream cheese, butter (1/4 c.), and sugar (1/2 c.) on medium til well combined and smooth.  Add the egg (1), flour (2 tbsp.), and vanilla (1 tsp.) and continue beating just til incorporated.  Set aside.

2. In a large bowl, whisk together the flour (3 c.), sugar, (1 c.), brown sugar (1 c.), cinnamon, nutmeg, allspice, baking soda, and salt.  In a separate bowl, whisk together the eggs (3), oil, applesauce, and vanilla (1 tsp.).  Pour the wet ingredients into the dry ingredients and gently combine.  Fold in the pecans and apples.

3. Spoon 2/3 of the cake batter into the pan.  Top with the cream cheese, leaving a 1 in. border around the edge of the pan.  Use a thin knife to swirl the cream cheese just a little bit.  Top with the remaining cake batter.

4. Bake for 60-75 minutes or til a knife inserted in the center removes cleanly.  (After 30 minutes, I covered mine with foil, since it was already golden brown.)  Cool in the pan 15 minutes, then remove and let cool completely on a wire rack.

5. In a 2 quart saucepan over medium heat, combine the brown sugar (1/2 c.), butter (1/4 c.), and milk.  Bring to a boil, whisking constantly.  Still whisking, boil 1 minute, then remove from the heat and stir in the vanilla (1 tsp.).  Gradually whisk in the confectioner’s sugar til completely incorporated and smooth.

6. Pour the frosting over the cooled cake and garnish with extra pecans.  Let set 5 minutes before serving.

Apple-Pecan Spice Cake with Cheesecake FillingApple-Pecan Spice Cake with Cheesecake Filling 2

Have you ever won a cookoff, and if so, what recipe did you use?


Easy Peasy January 20, 2015

Let’s talk foods with less than 10 ingredients that come together in a flash.  Today, I’ve got you set with a fast as lightning side, a quick make-ahead dinner, and a ten minute snack/dessert.

This side is so fast, and you honestly can’t go wrong with garlic, butter, and parm.  I roasted fresh green beans for mine (it was Thanksgiving, after all), but you could use this technique to gussy up frozen (as directed), canned, or fresh beans cooked in your favorite way.

Parmesan-Garlic Butter Green Beans (from

1 22 oz. bag frozen green beans

1/4 c. butter

2 cloves finely chopped garlic

2 tbsp. grated Parmesan

1. Cook the green beans according to the package directions.  Drain and place in a serving bowl.

2. In a 1 qt. saucepan, melt the butter over medium-low heat.  Add the garlic and cook 2-3 minutes, stirring frequently, til tender.

3. Pour the garlic butter over the green beans and stir to coat.  Sprinkle with the Parmesan and toss gently.

Parmesan-Garlic Butter Green Beans

For an entree, I offer you some very spicy Thai noodles.  These are basic, easy, hot (as in spicy), and delicious, but not healthy by any stretch of the imagination.  The sauce is very easy to whip up, but (heads up!) it does need to sit for at least a few hours.  Some people might see that as a problem (and it could be if you didn’t read the recipe until 10 minutes before you need dinner on the table), but I see it as an opportunity to make it ahead and have a super fast dinner the next day.

Spicy Thai Noodles (from A Small Snippet blog)

1 lb. linguine or angel hair pasta

1 tbsp. crushed red pepper (This is pretty hot, so you might want to start with 1 tsp. and work up from there.)

1/4 c. veggie oil

1/2 c. sesame oil

6 tbsp. honey

6 tbsp. soy sauce

Optional toppings: green onions, cilantro, peanuts, sesame seeds

1. Boil and drain the noodles according to the package directions.

2. In a small saucepan, heat the oils and pepper over medium heat.  Strain out the pepper and reserve the oil.  Whisk the honey and soy sauce into the oil.

3. Toss the noodles in the oil, then put in the fridge overnight or til cold.

4. Once you’re getting ready to serve this, chop any toppings that you plan on using.  Top your noodles and slurp away.

Spicy Thai NoodlesSpicy Thai Noodles 3

And now for the most amazing recipe yet: a quick snack or a mostly healthy dessert.  Just because I’m trying to eat healthy doesn’t mean that I’ve given up my sweet tooth.  Instead, I’m trying to keep semi-healthy sweet bites around, so I’m not tempted to go binge on Krispy Kreme or Haagen-Dazs.  For a chocolate fix, I keep chocolate covered nuts or fruit on hand.  For when I want something more substantial, I’ve been trying out “healthy” dessert recipes.  These are actually billed as energy bites, but to me they taste like a cookie.  These were so easy to make, and I’m really impressed with the results.  I’d tried another bite recipe a few months ago, but that one just wasn’t palatable, so I’m really grateful these worked better.  (I just made these on Saturday, is it too soon to say I’m in love?)

Apple Almond Energy Bites (from My Whole Food Life blog)

2 c. rolled oats

1 sliced apple

1 c. almond butter (I used pb this time, but I’m going to pick up some almond butter for my next batch.)

2 tbsp. hemp hearts (I didn’t have any, so I just left them out.)

2 tbsp. chia seeds

2 tsp. cinnamon

2 tbsp. maple syrup (or honey)

1. Combine all but the syrup in the food processor.  Process til well combined.  Taste and add syrup if you think it needs more sweetness.  You can also add more oats if it’s too wet.

2. Use a cookie scoop to portion the mix onto a wax or parchment lined baking sheet.  Chill 30 minutes to let set.  Store in the fridge or freezer.

Apple Almond Energy BitesApple Almond Energy Bites 2

What is your favorite easy, peasy dish?


Wanna Gain Some Weight? January 13, 2015

Filed under: Uncategorized — foodfaithandfinds @ 10:28 PM
Tags: , ,

Lately I’ve been posting a lot about healthy foods, but I didn’t want y’all to think that I no longer eat delicious, fattening foods.  I do!  You can’t eat rabbit food all the time.  (Who’d want to?)  The first indulgence I want to share today is one that’s somewhat of a tradition in my family.  We usually eat it around New Years.  I actually haven’t had it in years, but I just kind of had a craving for it this year.  We call it a hot ham and cheese, but that doesn’t really explain how awesome it is.  Basically you fry super thinly sliced honey ham in butter, place it on a buttered and toasted roll, then top it with mayo, tomato, lettuce, and melty American cheese.  It’s completely bad for you and totally delicious.  We usually serve it with chips, but this time I served it with fries and a special sauce that I’ll get to next.  I don’t actually have a recipe for the sandwich, but I’ll give you the gist.  My mom’s the real pro at these, and I’m sure she’ll help me correct anything I get wrong.  I’m going to give you the ingredients for 1 sandwich, and you can scale up for however many you need.  I usually eat 2, and guys would probably want 3 or more.

Hot Ham and Cheese (from my mom)

1 seeded hamburger bun

2 super thinly sliced (but not shaved) pieces of good honey ham from the deli

1 tomato slice

1 lettuce leaf

1 slice American cheese

1. On a griddle or in a pan, toast the bun in melted butter.  Once it’s toasted, spread both pieces with mayo.  (My dad prefers Miracle Whip, but I strongly dislike that so I stick to mayo.)

2. In another fry pan, melt some butter.  Place in one or both pieces of the ham (depending on the size of your pan) and fry til crisp (think bacon).

3. Top the bottom half of the bun with lettuce, tomato, ham slices, cheese, and top bun half.  Nuke for about 30 seconds or til the cheese gets melty.

Note:  These are delicious, addictive, and messy.  You should definitely have napkins or paper towels handy.

Hot Ham and CheeseHot Ham and Cheese 2

Now let’s talk about that sauce.  I love Chick-fil-A!  I love their nuggets, and I love dipping them (and waffle fries) in their delicious sauce.  Last year, a blogger I follow posted a recipe for making that delicious sauce at home.  A few months ago, I tried it, and it really does taste just like their sauce, so you can use it to quell a craving when you’re not near one of the restaurants.

Homemade Chick-fil-A Sauce (Macaroni & Cheesecake)

1/2 c. light mayo

2 tsp. mustard

1 tsp. lemon juice

2 tbsp. honey

1 tbsp. smoky bbq sauce

1. Whisk all the ingredients together in a small bowl and let chill for 15-30 minutes.  (This sauce is really good right when you make, but it won’t actually taste like the Chick-fil-A sauce unless you let the flavors meld for a while.  I think overnight is best, but try to make it at least 30 minutes ahead.  Also, this recipe makes enough for 4 servings.)

Homemade Chick-fil-A Sauce 2

Before I leave, I wanted to tell you about an offer that I’m woefully behind in sharing.  At the beginning of every year, many Wendy’s restaurants offer a $1 key chain tag that you can use all year to get a free Jr. Frosty with any food purchase.  I’ve been buying them for a couple of years now, and I just realized that I’d never shared it with you.  They’re not available at every Wendy’s, but I strongly suggest you get one if you can.  The Jr. size is small, but I find that it’s the perfect size to accommodate a value size fry order.  :)   I don’t know how much longer they’ll be selling them, so make sure you get one before it’s too late.

What’s one of your favorite food indulgences?


Healthy Snacking January 6, 2015

Filed under: Uncategorized — foodfaithandfinds @ 8:59 PM
Tags: ,

Last week, I talked a little bit about eating healthy, and I wanted to continue that theme today.  I don’t know about you, but one of my biggest downfalls with healthy eating is snacking.  I can plan, make, eat, and enjoy healthy meals; but then I’ll sabotage myself by snacking on not-so-healthy food, usually because it’s easier and faster.  Lately I’ve really been trying to set myself up for success by stocking easy, healthy snacks for me and the hubby and by not keeping tempting, unhealthy snacks around.  Here are some of the healthy foods I try to keep on hand:

– baby carrots (I tried keeping regular carrots, but then I didn’t eat them because they involved prep work.  So, now I just buy the baby ones because I do eat them.)

– hummus  (This hummus recipe is not only the smoothest one ever, it’s also incredibly healthy.  There’s no oil in it, just chickpeas, tahini, water, and flavoring.)

– celery (My hubby eats this plain, but I prefer it with a little bit of peanut butter.)

– apples

peanut butter dip  (So creamy and delicious, especially with apples.)

– oranges

– almonds

– chocolate covered raisins

– pretzels

– yogurt (The hubs eats it plain; I turn it into the dip I mentioned above.)

– granola

And that last idea brings us to today’s recipe.  Granola can be really healthy or really unhealthy.  I try to use recipes that don’t contain a lot of oil or sweetener, so that they lean to the healthy side.  (Just keep in mind that granola’s not cereal; you aren’t meant to eat a bowlful.  I’d stick to 1/2 c. or less.)  This one has only 1/2 c. of oil and 1 c. sweetener for the 7 c. of oats, nuts, seeds, and coconut, so it’s not doing to bad.  Of course granola is one of the easiest things to customize, so feel free to swap in our out according to what you have and like.

Granola (Martha Stewart)

3 c. old-fashioned oats

1 c. hulled, raw pumpkin seeds

1 c. hulled, raw sunflower seeds

1 c. coconut chips (not sweetened)

1 c. chopped raw pecans

3/4 c. grade A maple syrup

1/2 c. extra-virgin olive oil

1/4 c. Truvia baking blend

1/4 c. salt

1. Preheat oven to 300 degrees.  Combine all the ingredients in a large bowl and mix til well combined.  Divide the granola between 2 rimmed baking sheets and spread into even layers.

2. Bake, stirring every 10 minutes, til toasted, about 45 minutes.

GranolaGranola 2

And since nobody wants to be healthy all the time, here’s what caught my eye recently.  The latest issue of Bon Appetit included a recipe for some delicious-looking Oat and Pistachio Sandies.  I might just have to make those some weekend in the not-too-distant future.

So, what’s your go-to healthy snack?



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