A Granola Bar Recipe You Have to Try

This week I made more big, healthy, meals than usual.  I really enjoyed getting creative, although by Thursday I wanted to make lime coconut chicken (an original recipe, coming soon), which is a bit of a Thai inspired dish, but I was tired of rice… so instead, I made my potato wedges (which I realized I need to revise for you all, it’s 1/4 cup of mayo not 1/2 cup). So we had sautéed vegetables, lime coconut chicken… and potato wedges.  Random, but everything tasted great (if I do say so).

The kids ate way better than ever, which made me think I need to have them try new things more often, even if they do douse it with ketchup and plumb sauce.

I also did a bit of baking.  Last night, a banana loaf, and Thursday I made these amazing granola bars from the Pioneer Woman, Ree Drummond.  If you haven’t checked out her blog, you are missing out.  Her recipes are incredible, and her blogs are great to read.  You may have seen her on the food network.

Anyway, if you decide to make these granola bars (click for full recipe) I made them my own a little, here’s what I did:

  1. After adding the hot ingredients mix (which I added about 2 Tbs of butter to) to the dry ingredients, I added about 1/2 a cup of chocolate chips, which then melted.
  2. I also used parchment paper instead of tin foil on my cookie sheet and buttered it really well, and added chocolate chips on top rather than dipping them (chocolate…enough said).
  3. I only had them in the oven for 20 minutes (I have found in the past they get to crunchy if left longer).  Then you have to let them cool completely (she says this on her blog, but I never took her advice and cut too soon), then remove the entire parchment paper from cookie sheet so you can cut the bars on the counter.

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Try her recipe!  So yummy, and a healthy snack (minus the chocolate…).  I wish I could say my kiddos liked these, but their tastebuds are still in development and don’t know what’s good for them.

In other words, this is for you, not the kids.  My husband asks for these on a pretty regularish basis.

Happy weekend!

PS – Make sure you store the wheat germ in the fridge, it will last way longer.

Oven Roasted Potato Wedges

potato-wedges-roastedLooking for a potato dish for tonight supper?  Check out this easy recipe I came up with last week!

These yummy potato wedges are so yummy.  But finding – or in this case – figuring out a good recipe for the best potato wedges has been tricky, something I’ve been working on for a couple of years.

But last week… nailed it! (I just sang that in my head)

It might be December… or summer or some other time if you come to this post from the future… regardless of it being the Christmas season (or what have you), we all still lead somewhat regular lives with music lessons, mid week church services, Christmas shopping… I mean, we still need side dishes, right?  I like to mix it up with lots of different potato side dishes… but this one is going to be a favourite.  My almost two year old ate several of these.

So, here’s the recipe you- really have to try it, if I do say so myself, it’s a great side dish to mix up your recipe rotation (I don’t have this, but some people do)… Continue reading “Oven Roasted Potato Wedges”

Blueberry Pear Smoothie

We make this smoothie several times a week – some weeks almost everyday… it’s a great way to get your… self (you thought I was going to say kids didn’t you?) to get fruit in every morning!  And for the kids too…

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This recipe makes 2 regular size servings, but usually I pour it into 3 kid size cups, one for me, one for each of the kids.  It’s our favourite, mild and tasty flavour.  My son won’t eat a smoothie now unless it’s purple… trying to tell a three year old that it’s blueberries is useless since he doesn’t actually eat blueberries.  Normally.  Thank you smoothie! Continue reading “Blueberry Pear Smoothie”

Black Bean Zucchini Chili

Warm Up Your Fall With This Recipe!

These are instructions for stove top, but at the bottom you can find slow cooker instructions as well.

Note: Great way to use up chili leftovers is on nachos (directions… and mouth watering photo… also at the bottom).

My husband usually flavours our chili (and he’s great at it!!), but he and my cousin’s husband Tim had taken all the kids to the park… so I thought, hey I’ll figure this out myself and it turned out amazing… and now I’m sharing it with you!  Continue reading “Black Bean Zucchini Chili”

Guacamole|Nothing But Fresh Ingredients

I love guacamole – actually I love Central America, mostly Guatemala – I have been there 9 or 10 times… I lost track.  I’m itching to go back, but not for the food, for the people there and the children’s home I was a part of starting.  Soon I hope!

More about that another time.  Back to why you’re here.

This recipe is inspired by guacamole I had at my sister Debbie’s Continue reading “Guacamole|Nothing But Fresh Ingredients”

Pear Oatmeal Pancakes

As the main cook in the house, sometimes I get bored with making the same things over and over – and with kids, they have their favourites, and I happen to like it when they eat their meals.

Usually we have a smoothie first thing, but we are out of bananas (crucial to a smoothie in my opinion), so I decided to make pancakes.  To mix it up a little, I decided to experiment and try to come up with a healthier option, and this is what I came up with.

Continue reading “Pear Oatmeal Pancakes”

Roasted Potatoes and Veggies

I love sweet potatoes, and I love all their health benefits.  Yum.  We make this so often I keep them on hand.  If you love sweet potatoes as much as I do, you have to try sweet potato pear soup… not my recipe, but so worth sharing.

As promised, here is my roasted potatoes and veggie recipe.  Another one that I picked up from my mom that I changed and made my own – in fact I make lots of variations of this recipe, depending on how I feel like making it and what I have on hand at the time.  When I made it this way a few weeks ago and took these photos (yeah, that’s how long it took me to finally get it up… #lifewithlittles) it turned out amazing!

A printable recipe is at the bottom for your convenience… I won’t be offended if you skip there right now… 🙂

Enjoy!

Prep time: 10 Minutes ish
Cook time : 45-50 mins ish
Serves 6-8

Ingredients:
4-5 Medium Size Potatoes
1-2 Medium Sized Sweet Potatoes (or one very large)
2 Large Carrots
1 Small Onion (chopped into large slices)
2 Tsp Italian Spice Mix
1 Tbs Olive Oil
1/2 Tsp Lemon Juice
Salt and pepper to your taste.  I don’t do a whole lot, a bit more than a pinch really.

 

Directions

1.   Preheat oven to 400 degrees fahrenheit

2.   Wash your veggies/potatoes, as my mom says “clean up” your potatoes.  Peel carrots.  You can leave the skin on the potatoes and sweet potatoes.

3. Chop carrots, potatoes, onion (make sure onions are in pretty big chunks or they will burn) and put in a large bowl.  Potatoes should be about an 1/8 – 1/4 inch.  Not too thin or you’ll have chips, but not too thick either.

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4.  In a small bowl mix Italian spice mix, lemon juice, olive oil, salt and pepper.  Mix around and add to veggies.

5.  On a cookie sheet lay out tin foil or parchment paper (sticks less = easy clean up).  I like to use parchment paper.

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6.  Cook in preheated oven for 45-50 minutes or until you can put a fork through the veggies.

Simple.  Healthy.  Nothing beats home cooking’, especially when it’s this easy!

A few notes: If you are making my
Easy HomIMG_9362emade Chicken Strips with the recipe, the potatoes do fine at the same temperatures as the chicken.  It’s just not as necessary to start out hotter (that’s to lock in the juices in the chicken).
Keep chicken on bottom wrack.  Goes great with my
homemade Honey Dill Sauce.

Click below for a printable version of this recipe:

Roasted Potatoes and Veggies Printable Recipe.png