Chickpea Salad

This is delicious--and healthy!

Mix together 1/2 c each cucumber, chopped tomato, red and green peppers.

Add 1/2 c chickpeas, rinsed and drained, 5 Kalamata olives pitted, and sliced, 1/4 (or less) red onion, thinly sliced.

Toss with 2 T red wine vinegar and 1/2 T olive oil. Sprinkle with 2 T crumbled Feta cheese.

Grocery Shopping Hint

As you know, stores have advertised sales and unadvertised sales. Their marketing strategy is amazing. You see something on sale and need to get it because you have a coupon and it won't be on sale next week. Look at the little tag on the shelf very closely. Often it will tell you the end date for that sale. You may have 1 or 2 more weeks to get that item.  You usually won't see that in the flyer, so shop carefully.

Breakfast

For me, it seems that healthy, creative breakfast ideas are the hardest to find.  I want some variety rather than just eggs, toast, pancakes, etc. So, if you are like me (which I figure a lot of you are), I decided that when I find something, I would share it.

Broccoli Parmesan Egg Scramble

Whisk together 2 eggs; set aside.
   * When making scrambled eggs, I always like to add a little milk before whisking. It keeps them moist   
       and fluffy.
Add a dab of butter to coat pan. Saute 3/4 c. broccoli florets 2 minutes.
Add eggs and scramble.
Once eggs are cooked, sprinkle 1 1/2 T. grated Paremsan.
Serve with one slice whole wheat toast.

Granola Bars

I made these on Monday. I don't remember where I got the recipe, but I modified it a bit to our tastes.

2 c. oats
3/4 c. wheat germ (or puffed brown rice or puffed millet)
3/4 c. sunflower seeds
1 c. chopped nuts (various nuts or chocolate chips, coconut)
2/3 c. sucanat
1/2 c. honey
4 T. butter
2 t. vanilla
1/2 t. sea salt
8 oz dried fruit (same or mixed)

Toast oats, wheat germ, sunflower seeds, and nuts in the oven.

Put brown sugar, honey, vanilla, butter, and salt in a saucepan. Cook gently until butter and sucanat are dissolved.

Combine all ingredients (including cinnamon) and toss together in a large bowl to coat evenly. Press firmly into a parchment lined baking dish (9x13). Turn out onto a cutting board and cut when mostly cool. Wrap each bar in plastic wrap or waxed paper and store in an airtight container for up to two weeks.

Apple Bran Muffins and More

After a crazy couple of weeks, I find that I have a few minutes to sit down and blog again. These next couple of recipes are things that I have tried at home, and have found that the kids actually enjoy eating them.  They are in a cookbook, but I have made a few modifications for my family's tastes. The best part is that the sweetness does not come from any refined sugar whatsoever.

Apple Bran Muffins
3 T oil
3 T molasses
1 c plain yogurt (I prefer Greek, but regular would work as well.)
1/2 c apple juice
1 c whole wheat, brown rice, or barley flour (I used freshly milled whole wheat.)
1 t baking soda
1 t ground cinnamon
1 1/2 c wheat or oat bran (I cut back just a bit here.)
1/4 t sea salt
1 apple grated (If it is a small apple, you might need 1 1/2.)
1/2 c sunflower seeds or walnuts, minced (I used sunflower seeds b/c that is what I had, but I would probably omit the nuts next time b/c I do not like nuts in things. However, that is just my taste. There are many health benefits to eating nuts.)

Preheat oven to 375 degrees. Oil muffin tins (or use muffin liners). Beat together oil, molasses, egg, yogurt, and juice until smooth. In a separate bowl, sift flour, baking soda, and cinnamon together. Stir in salt and bran. Mix yogurt mixture into flour mixture. Stir in apples and nuts. Pour batter into prepared muffin pan. Bake for 20 minutes, or until knife inserted in center comes out clean. Muffins keep well in refrigerator or freezer.

Pinapple-Carrot Cake

**Because of the fruit, this cake turned out so nice and moist.

2 beaten eggs
1/3 c maple syrup, honey, or brown rice syrup (I used honey.)
1/3 c plain yogurt
1/4 c oil
1 3/4 c crushed pineapple, drained
1 1/2 c grated carrots (about 3)
3/4 c minced walnuts, almonds, or pecans (I used walnuts in this recipe.)
1 1/2 c whole wheat pastry flour (or milled soft wheat)
1 t baking powder
1 t baking soda
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground nutmeg (I might go a bit more next time. I like nutmeg.)

Preheat oven to 300 degrees. Oil a 9-inch spring form pan. Beat together eggs, sweetener, yogurt, and oil until smooth. Stir in pineapple, carrots and nuts. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, and nutmeg. Stir in flour mixture gently into carrot batter. Pour batter into prepared pan.

Bake 60-70 minutes or until knife inserted comes out clean. Frost cooled cake with Pineapple Yogurt Frosting or Cream Cheese Frosting.

Pineapple-Yogurt Frosting
16 oz. plain yogurt
1/2 c crushed pineapple, drained
2 T unsweetened coconut

Line a colander with several layers of cheesecloth. Place a dish underneath to catch drippings. Pour yogurt into center of colander. Let yogurt drain in refrigerator overnight. Place yogurt cheese in bowl. Gently mix in the pineapple. Spread frosting over cooled cake. Sprinkle with coconut.

Cream Cheese Frosting
8 oz. cream cheese
1/2 t vanilla
Sweetener to taste (maple syrup or honey)

Whip together. I might add a dash of cinnamon.

Strawberry Cheesecake Ice Box Pie

1 c. vanilla yogurt (I like Greek Yogurt. Get high quality yogurt--worth it.)
8 oz cream cheese
3 T honey granules
1/2 t vanilla
1 c diced strawberries
graham cracker crust (strongly recommend homemade)

Cream cheese and honey granules.
Blend in yogurt and vanilla.
Fold in strawberries.
Pour into crust.
Freeze 2-3 hours.
Refrigerate 15 minutes before serving.

Caramel Macchiato Pumpkin Tart

This recipe can be adapted to a more healthy version. It is delicious!

1 box of 5.25 oz gingersnap cookies, ground (1 1/2 c).
    **I used graham crackers. You can make them homemade, or buy healthier ones at a natural food store.   (Mi-del makes a decent ginger snap.)
1/3 c butter, nelted
1/4 c. honey granules
3 c. Starbucks Caramel Macchiato ice cream. (I make my own coffee ice cream).
1 c. canned pumpkin (or make your own)
1/3 c. sucanat
1/2 t. ground cinnamon (I think 1 t. would be better.)

Preheat oven to 350 degrees. Grease 9-in tart pan. Set aside.

Combine crumbs, butter, and honey granules in bowl. Press onto bottom and sides of pan. Bake 10 min. Cool on wire rack. Freeze until ready to use.

Beat ice cream in bowl with electric mixer on low speed just until stirrable. Beat in remaining ingredients until smooth. Turn into prepared crust and freeze 4 hours or overnight.

Garnish if desired with whipped cream and grated chocolate.