Saturday, March 23, 2013

Granola Bars with Frozen Greek Yogurt

Makes about eight 3x4 pieces if granola.
This recipe can be made a variety of ways, but I only used what I had in my pantry this morning.  Oatmeal can be used to make the granola- I cheated by using a mix of granola and almonds which I normally use on my yogurt parfaits.  I definately recommend using this "cheat" way  because it is less time consuming and so much easier than starting from complete scratch. 

I quickly realized the yogurt does not last very long outside of the freezer.  It was melting faster than I could take pictures.  I ate a piece and put the rest back in the freezer.  I am thinking it will still be a great snack as long as the finished batch stays in the freezer until I am ready for another piece. :)  
  • 1 1/2 cups of granola mix*
  • 1/3 cup honey
  • 3 tbsp butter, unsalted
  • 1/4 cup light brown sugar
  • 1 1/2 tsp pure vanilla extract
  • 3/4 cup greek yogurt*

*Note: I used Bear Naked Fit Vanilla and Almond 100% Natural & Pure Granola 4g sugar and for the Greek yogurt I used All Natural Fage 0%.


1. Preheat oven to 350F.  Place dry granola mix (including almonds/any other preferred ingredient) in a large bowl and set aside.  

2.  In a small saucepan, bring butter, brown sugar, honey, and vanilla to a simmer.  Stir the whole time until it slightly thickens.  Pour this mix over the dry granola in bowl.  Stir and fold sides over so granola mix is entirely covered, about 3-4 minutes.  

3.  Place a sheet of parchment paper in a baking pan.  Pour mix in the pan and smooth out with a spoon.   Reduce heat to 300F and place baking pan in oven.  Cook for 20-25 minutes.  The granola bar will look as if it is melting before it becomes hard, so don't get nervous! 

4.  Let the granola bar cool in the pan for 2-3 hours before you take it off the parchment paper.  When cooled, it should come off in one piece.  Once this is done, set the whole bar aside.  Keep the original parchment paper in the pan and spread a thin layer of yogurt along the bottom, where the granola bar will touch.  If the granola bar is small and square, then make the yogurt spread small and square.  When finished, place the whole granola back on top of the  yogurt and gently press down.  Place baking pan in freezer for about 1 hour or more if you can wait.  

5.  When ready, granola bar and yogurt should come off the parchment paper without sticking.  Lay whole granola down and cut into preferred sizes.  Keep uneaten pieces in the freezer to avoid the yogurt melting off.   Enjoy! 

Thursday, March 14, 2013

Zucchini Chips with Basil Dipping Sauce

These Pinterest famous zucchini chips are just as good as they look!  I've repined similar recipes over and over until I finally decided it was time to try them.  I substituted the breadcrumbs for plain ritz crackers and used a food processor to turn them into crumbs.  They are a perfect midday snack or can be a fun dish to bring to a football party!  

Makes about 35 chips.
  • 2 large zucchinis
  • 3/4 cup breadcrumbs (smashed crackers can be substituted)
  • 2 egg whites
  • 2 tbsp olive oil

Greek Yogurt Basil Sauce:

  • 1/2 cup plain greek yogurt (I used fage 0%)
  • 1 tsp basil
  • 1/2 tsp Alessi dipping spices (Italian blend of spices & garlic)
  • 1/4 tsp lemon juice

1. Preheat oven to 425F.  

2.   Prepare the zucchini by slicing it at a slight angle, so each slice is a long thin chip.  

3. Crack egg whites in a small dish.  Stir a few times and set aside.  Prepare breadcrumbs (either by smashing crackers or regular breadcrumbs) and place in another small dish or shallow bowl.  

4.  Drizzle olive oil over a large baking sheet.  Dip zucchini, one slice at a time, in egg whites and then breadcrumbs, covering both sides thoroughly.  If you prefer extra crispy, dip them in egg whites and crumbs a second time.

5.  Lay each zucchini flat on the baking sheet and bake for 15-20 minutes, or until desired crispness!


Greek Yogurt Basil Sauce:
1. Combine yogurt, basil, spices, and lemon juice in a small serving dish.
2. Mix well and chill before serving.     

Fruit and Greek Yogurt

Monday, March 11, 2013

Thai Peanut Salad

Serving Size: Makes 1 salad 
  • 1/4 cup carrots, shredded
  • 1/4 cup sliced mushrooms
  • 1/4 cup fresh bean sprouts
  • 1/4 cup cucumber, shredded
  • 1/4 cup alfalfa spouts
  • 1/2 tsp sesame seeds
  • 1 tbsp Thai Kitchen Peanut Satay sauce (gluten free)
  • 1/2 tsp low sodium soy sauce
  • 1/2 tsp sesame oil
  • tiny splash of lime juice


1. In a small dish or bowl, combine dressing ingredients: sesame oil, peanut sauce, soy sauce, lime. Mix well and set aside.

2. In a medium sized bowl, combine bean & alfalfa sprouts, carrots, cucumber, and mushrooms.

3.  Pour dressing over salad and mix until well blended.  Top salad with alfalfa sprouts and sesame seeds.


Mini Spinach Quiches

I made these mini quiches for brunch one morning with some friends!  They were super easy to prepare and didn't take long to cook. Simple brunch! 

Makes 12 mini-quiches

  • 1 can (4 oz/makes 4 rolls) Pillsbury croissant dinner rolls, refrigerated 
  • 5-6 large eggs
  • 1 cup spinach, chopped
  • Olive Oil Cooking Spray


1. Preheat oven to 350F.  Lay croissant dough on a flat surface.  Slice in to 12 equal rectangle pieces.  Press the preferated lines together so it holds better. 

2. Spray an excessive amount of cooking spray on muffin pan-  I say excessive because the first time I made these it ended up taking me three days to wash the pan.  The egg and croissant sticks extremely well to the sides.  You do not want to forget this step! 

3.  Criss-cross the pieces of croissant and lay them in the pan so they are in an X.  

4.  Fill each muffin with spinach, about 3/4 full.

5.  Beat eggs in a large bowl.  Slowly fill each cup with an equal amount of egg.

6.  Bake for 15-20 minutes, until egg looks cooked and crust looks golden brown.

7.  Wait 1-2 minutes for quiches to cool.  Gently slide a knife around the quiche to lift it from the pan.  Remember to remove all of the quiches from the pan right away because they will continue to cook otherwise.

8. Enjoy!

Saturday, March 2, 2013

Quinoa & Spinach Omelette

So excited that I discovered another new way to eat quinoa!  This recipe provides lots of protein to get your day started or to re-energize post workout.  If you are a quinoa lover like me then try it out- you won't regret it!

Recipe makes 1 omelette.


1. Cook quinoa and set aside.

2. Heat nonstick pan to medium-low.  Add butter and let melt.

3. In a small glass bowl, crack 3 eggs.  For a healthier omelette, use only egg whites.  Whisk eggs together.  Pour mixed eggwhites in pan, do not stir.  Let sit for 2 minutes, or until sides are cooked.  Slowly shake the pan to release the egg from the bottom.

4. Using a spoon or your hands, spread the quinoa over the flat egg whites, covering the entire bottom with a thin layer.  Add spinach to one half of the omelette.

5. Gently fold over one side of omelette using a plastic spatula. Let cook for 1 minute.  Flip omelette and cook for another minute.  Remove from heat and enjoy right away!