So, I decided the other day, that I would LOVE to have some granola to put into my Greek Yogurt and on top of my Frozen Yogurt...but of course I didn't have any.

So rather than running to the grocery store and buying their version of "Healthy" Granola (which is truly packed with un-needed sugars and preservatives), I decided to try and make my own.

I scoured the internet for versions of the stuff without a ton of added sugars and that would be super simple to make...I ended up finding some good looking recipes, but having limited ingredients I just decided to make up my own...and let me tell ya...it's so yummy!!

This would be a fantastic recipe to make with your kids as well, because not only is there not much to it, but it's also very healthy and tasty! They'll love to make it and then eat it up as a snack (or breakfast!)!

 

Here is my VERY minimal, SUPER simple recipe :)

Ingredients:

• 2 cups Old Fashion Oats (not the quick cooking kind)
• 1/4 Cup 100% Pure Maple Syrup (not the kind with all the additives)
• 1/2 tsp Cinnamon
• 1 TBSP unpacked Brown Sugar (though I wish I had added 2)
• 1/4 Cup Wheat Germ (Optional)
• 1 oz Chopped Butter Toffee Almonds (Optional, but they add a great flavor and texture...these are Blue Diamond Brand)
• Ground Flax Seed (Optional, but it adds some great nutritional value to the granola)

Directions

1. Preheat oven to 325º. Put oats, wheat germ, flax, almonds, and cinnamon in bowl and mix around. Next add maple syrup and brown sugar and stir around until mixture is evenly coated.
2. Spray baking sheet with oil and spread mixture out on pan. Bake for 20-25 minutes, stirring it up after about 12 minutes.
3. Take out and enjoy! Store in an airtight container in the refrigerator.

Serving: 1/2 cup - Makes about 6 servings.

I thought I'd love mine for my yogurt the best, but actually, my favorite way so far has been with milk (it tastes like delicious, healthy cereal!)...I also love to just grab a handful as a snack in between meals.

Hopefully, some more recipes for Granola will come soon!

Roasted Veggie Lasagna

I forgot to take the normal step by step pictures, but I wanted to post this one anyways because it came out totally tasty and very low calorie!  Double bonus :)

Veggie Lasagna 

 

 

Ingredients

• 3 servings whole wheat lasagna
• 1 jar of sauce
• 2 servings chick peas
• 1 1/2 cups ricotta
• 1 cup pieces or slices mushrooms
• 1 cup spinach
• 3 medium zucchini
• 2 large peppers
• 2 cups shredded mozz cheese

Directions

1. roast veggies ahead of time by layering them on a cookie sheet, lightly misting with olive oil and adding some garlic and pepper, cook noodles, layer everything together, bake at 350 for 1 hour covered.

Meat free Hummus Wrap

Okay so I made this one afternoon and fell totally in love. I've made it about 10 times since, adjusting things around, trying different stuff in them and no matter what, it's always good!

First of all, I found these awesome low calorie wraps. They are called "Flat Out" and they are 90 calories. I love that they are soft, but be warned, wet wraps like stuff loaded with salsa causes them to fall right apart. But for the hummus wrap, these are perfect.

So onto the super easy part...
Just spread some Hummus (I've used plain and roasted red pepper) onto the wrap. I use 2 tablespoons. Then I add one tablespoon of ranch. I just love ranch and can't seem to cut it out of my diet.

I slice the cucumbers into long slices and layer them onto of a bed of spinach. Then I added some sprouts and some egg whites on this one.  Sprinkle a little garlic salt and enjoy!!

Alternate foods I've used have been onions, peppers, sunflower seeds and fresh green beans, but the options are unlimited!

Italian Zucchini Sticks

Ok so I only made enough of these for one serving, so excuse the measurements (or lack thereof haha) I just sort of "winged" it ;)

These were VERY delicious though! Can't wait to have them again (probably this week) :)

And I used Italian Bread Crumbs, but I would have preferred Whole Wheat bread crumbs that I had seasoned myself...I just couldn't find them at the store...guess I'll have to make my own when I have some wheat bread that needs used up!

Ingredients:

• 1/2 of a Medium/Large Zucchini (or 1 small)
• 1/3 cup of Italian Bread Crumbs
• 2 TBSP Parmesan Cheese
• 1 large egg white
• Extra Seasoning to Taste (I used Onion Powder and Garlic Salt and fresh Ground Pepper)
• Spray Olive Oil
• Marinara for dipping

Directions:

1. Preheat oven to 425º. Spray a baking sheet with Olive Oil. 
2. Cut your zucchini into sticks (like a French Fry). Put your bread crumbs/parm/spices into one bowl and your egg white in another bowl.
3. Cover your zucchini sticks in egg white and then in the bread crumb mixture and place on the baking  sheet. When you've covered all of the sticks spray the sticks with Olive Oil and place into the oven for 20-25 minutes or until golden brown (I did turn mine once during baking).
4. Serve while hot with marinara sauce!

Servings: 1

Original Recipe can be found HERE.

Lemon Pepper Chickpea Stir-fry!

This turned out very yummy and at 200 calories a serving, makes a great meal!

Chickpea and Zucchini Stirfry

Ingredients

• 1 can of chickpeas
• 2 tbsp of olive oil
• 2 medium onions (I used one yellow, one purple)
• 2 medium zucchinis cut into chunks
• 1 medium red pepper
• optional 1 cup of chopped spinach, kale or other green leaf
• lemon zest and juice from half of lemon (I thought this was too much, next time I'll use less)

Directions

1. In a large skillet, heat one tablespoon of the olive oil or ghee over medium-high heat and stir in a good pinch of salt. Add the chickpeas and sauté until beginning to color, then add the onion or shallot. Continue cooking until the chickpeas are deeply golden. Add greens and cook until wilted, then remove everything in the skillet onto a large plate.
2. Heat the remaining oil  in the same skillet over medium heat, and sauté the zucchini until lightly browned, 1 to 2 minutes. Add the pepper and cook for an additional minute, then add the chickpea mixture back in.
3. Mix well, taste for seasoning, and remove from the heat. Add the lemon zest and juice, and toss well. Serve with freshly cracked black pepper.

Servings: 4 as a main dish, 6 as a side dish ● Total Calories: approx 808