I am always on the hunt for new healthy options for meals and snacks for the fam. I was excited to see this recipe with healthy oil and honey as a sweetener. It is delicious on it's own, over yogurt, and I am excited to try it over ice cream when I'm feeling indulgent :) It's super yummy and you won't feel guilty eating it. Win-win!
6 c. old fashioned oats
1 c. wheat germ
2 c. coconut
1 c. peanuts or cashews (I use roasted peanuts)
1 c. slivered or sliced almonds
1 c. pecan pieces
1 Tbsp. cinnamon
1 c. coconut oil
1-1/2 c. honey
Preheat oven to 325 degrees. Combine first 7 ingredients in large bowl. Heat coconut oil and honey in microwave safe bowl until melted. Pour over oat mixture. Stir well. Divide mixture onto 2 cookie sheets and spread out into an even layer. Place on separate shelves in oven and cook 6 minutes. Swap the two pans places and cook 6 more minutes. Stir well. Put back in oven for 6 minutes, swap and cook 6 more minutes. Stir well. Turn oven off and place pans back in oven and let cool. This may take overnight. Enjoy!
Recipe Source: Leah Young's Instagram :)
Friday, July 15, 2016
Saturday, July 9, 2016
I have recently really started liking the show on Food Network, The Kitchen. It's fun because it has a group of chefs with totally different styles and it shows how they use different ingredients and give some good tips as well.
A few weeks back the Mister and I were watching their Father's Day episode and one of the chefs made these. My husband immediately said he wanted these for Father's Day the next day. So he got them.
They turned out super yummy, but I think they are too hot for most kiddos, so he and I had to polish them off ourselves, which wasn't a bad thing ;) Super easy, super yummy, and a great way to use up some of your garden peppers!
Grilled Stuffed Jalapeno Chiles
8 whole fresh jalapenos
1 cup shredded mozzarella
1 teaspoon chopped fresh oregano
Salt and freshly ground black pepper
8 slices center-cut smoked bacon
Preheat a gas or charcoal grill or stovetop grill pan over high heat.
Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Set aside to cool.
Meanwhile, mix the cheese and oregano in a small bowl. Season with salt and pepper.
To remove the seeds from the jalapenos, make a crosswise cut at the stem end of each jalapeno, then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of each jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Wrap 1 slice of bacon tightly around each stuffed jalapeno to seal in the cheese.
Grill, starting the poppers on the side where the bacon-wrapping ends, until the bacon is crisp and fully cooked, about 5 minutes. Serve immediately.
Recipe courtesy of Marcela Valladolid (Food Network's The Kitchen)