Monday, July 2, 2018

Healthy Granola Bars

Healthy Granola Bars

Melt together in a soup pan:

1/2 cup coconut oil
2 cups peanut butter or almond butter
1 1/3 cup honey

Take the pan off the heat and stir in:
5 cups oats
2 2/3 cups shredded coconut
2 tsp. vanilla
2 cups ground flax seeds
Almonds, if desired

When thoroughly combined, let cool for at least 15-30 minutes. 

Stir in:

1 cup mini chocolate chips

Press into a cookie sheet pan.  Line the pan with parchment paper and let cool in fridge before cutting into bars.  Store in airtight container.

Easy Granola

Easy Granola Recipe



  1. Heat oven to 300 degrees.
  2. Combine oats, nuts, salt, cinnamon and flax in a large bowl and set aside.
  3. Combine oil, honey and vanilla in another, smaller bowl.
  4. Mix wet ingredients into dry - you may need to use your hands.
  5. Then spread the mixture onto two cookie sheets lined with foil or parchment.
  6. Bake 10 minutes. Then remove from oven and stir.
  7. Bake an additional 10 minutes or until slightly golden.
  8. Remove from oven and allow to cool completely.
  9. When cooled, transfer into an airtight container for storage.

Wednesday, January 31, 2018

Sweet Potato and Black Bean Street Tacos with Avocado Salsa

Sweet Potato and Black Bean Tacos with Avocado Salsa

1-2 sweet potatoes, depending upon size
1 zucchini
1 can black beans, rinsed and drained
Onion Powder
Garlic Powder
Chili Powder
Olive Oil

Cut potato and zuchini in small, bite sized chunks.  Sprinkle with olive oil and spread out on parchment paper on a cookie sheet.  Season with the spices.  Bake at 400 until crisp tender.  Remove from heat - taste to ensure it does not need more seasoning. Add black beans, toss.  Sprinkle with cheese and put back in oven until cheese is melted.

Avocado Corn Salsa:

1 cup corn
1/4 cup diced red onion
1/2 cup diced cilantro
1 cup chopped tomatoes
1 avocado, chopped
Salt and pepper, to taste
Lime Juice - enough to coat

Mix all together.  Assemble tacos, using a corn tortilla, fill with bean/potato filling and top with salsa.  Serve.  Yum!

Saturday, January 6, 2018

My Favorite Pot Roast

My Favorite Pot Roast

  • 1 chuck roast (mine was 3 pounds)
  • Olive oil
  • 1 pound carrots, peeled and cut into large chunks
  • 2 pounds potatoes, peeled and cut into large chunks
  • 1 onion, peeled and cut into large chunks
  • 2 stalks celery, cut into large chunks (optional)
  • 1 cup beef broth
  • 1 tablespoons corn starch

  • 2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
  • 1 tablespoon kosher salt
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary


Combine together seasoning mix in a small bowl.  Set aside.

Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side.

Sear both sides of the meat in a large skillet over medium-high heat.  Transfer roast to slow cooker.

Place the vegetables in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.

Transfer the vegetables to the top of the roast in the slow cooker.  Pour in the beef broth. Cover with lid.

Cook on low for 9 hours or on high for 6 hours.

Using a turkey baster, retrieve most of the cooking juices from the slow cooker.  Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop.  Whisk together the cornstarch with a little water.  Blend into the pan juices while whisking.  Bring back to a simmer until thickened.  Taste and adjust seasoning as needed.

Transfer the roast and vegetables to a large platter.  Ladle the gravy over.  Serve immediately.

Sunday, July 2, 2017

Mexican Sweet Potato and Black Bean Skillet