August 15, 2008 at 8:20 pm (recipe, snack)
Tags: kalamata olive, red pepper, roasted garlic, tapenade
Ingredients:
5 whole roasted red peppers
1 head roasted garlic
1/4 cup finely chopped onion
3 tbsp extra virgin olive oil
1/4 cup red wine vinegar
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp basil
1/4 tsp oregano
1/2 cup finely chopped Kalamata olives
8 oz jar finely chopped marinated artichoke hearts (in oil)
Directions:
Roast the garlic and red peppers. Remove the skin from the peppers and chop them into small pieces.
Fry the onion at low heat in olive oil just until translucent. Do not overcook. Add all other ingredients and bring to a boil. Let simmer for 5 minutes, then transfer to a sterile jar. You can preserve this using a canner, or keep in the refrigerator for 3 weeks.
Serve with bread or crackers, or as a condiment for meat, poultry or fish.
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July 25, 2008 at 4:43 pm (cookies & bars, recipe, snack)
Tags: energy bar, peanut butter, protein, snack, whey
These are healthy and delicious. A great snack after working out, or if you just need extra protein throughout the day!
Ingredients:
1 cup natural peanut butter (smooth or chunky)
1 ½ cups honey
2 cups whey protein powder (chocolate or vanilla)
3 cups dry oatmeal (not instant)
Optional:
¼ cup cocoa powder (to make it more chocolatey)
¼ cup dried cranberries, chopped nuts, chocolate chips, etc.
Directions:
Combine peanut butter and honey in a large pot, and warm it up over low heat long enough to melt the peanut butter.
Remove the pot from the heat, and add the protein powder and oatmeal, and any optional ingredients. Stir until well combined.
Press into a 9×13 pan, and allow to cool slightly. Cut into 16 equal sized bars. Wrap in saran wrap or tinfoil. They will keep for several weeks in the refrigerator.
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July 25, 2008 at 4:34 pm (breakfast, recipe, snack)
Tags: cranberry, ginger, granola, oats, recipe
Not my recipe, but one from a friend. I love this granola!
Ingredients:
4 ½ cups rolled oats
¼ cup oat bran
½ cup sunflower seeds
2 teaspoons ground cinnamon
½ cup sliced almonds
1 cup chopped pecans
½ teaspoon nutmeg
1/3 cup vegetable oil (I use safflower)
½ cup real maple syrup
2 tablespoons molasses
2 teaspoons vanilla
¾ cup crystallized ginger, chopped into small pieces
¾ cup dried cranberries
Directions:
Preheat oven to 250F.
Mix together the dry ingredients (except fruit). Combine the wet ingredients in a measuring cup, and pour into dried. You’ll need to stir and really mash it around to get it all combined – it may seem at first as though it can’t possibly be enough liquid to cover everything. Pour into prepared pan.
Bake in oven 40-45 minutes, stirring at 10 minute intervals, until golden brown. Let granola cool, then add fruit and stir to combine. Store in an air-tight container, and serve with yogurt.
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