Granola – Oil Free

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Granola - no oil

Granola Ingredients

Granola - no oil

Granola - no oil

Granola - Oil Free!

This low fat version has no added oil and the nuts may be omitted as well. Let me know in the comments below if you tried this. I don't make it often, but I love that I can make my own granola so easily.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 8 people

Equipment

  • Blender or food processor

Ingredients
  

  • 4 cups rolled oats not steel cut or instant
  • 3/4 cup fruit juice orange, apple or pineapple
  • 3/4 cup pure maple syrup
  • 2 Tbsp vanilla
  • 4 dates, pits removed medjool are very sweet
  • 1/2 cup slivered almonds
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries or raisins

Instructions
 

  • Place oats in a large bowl
  • Blend fruit juice, maple syrup, vanilla and dates in a blender or food processor
  • Pour over oats, add nuts if using. Mix well
  • Spread mixture evenly on a large, prepared baking sheet
  • Bake at 250 degrees for 2 1/2 hours, stirring once or twice
  • Watch carefully as this mixture will turn a light brown color. Remove and cool completely
  • Add dried fruit and store in an airtight container for up to 2 weeks, or freeze

Video

Keyword Granola

Oven Potatoes

Oven Potatoes

Oven Potatoes

Oven Potatoes

Oven Potatoes

Some kind of oven potatoes are a frequent 'must do' for me!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 2 people

Ingredients
  

  • 4 potatoes, any variety, with skins on scrubbed & chopped
  • 1/2 tsp paprika
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder

Instructions
 

  • Scrub and chop potatoes
  • Place in a large bowl and toss in all the seasonings. Stir well and add salt and pepper if desired
  • Spread out evenly on a baking pan (parchment paper helps if using no oil)
  • Bake at 425 for about 20 minutes or until they become lightly browned

Video

Keyword potatoes

Savory Oats

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Savory Oats

Savory Oats Ingredients

Savory Oats

Savory Oats

Savory Oats

Jill Keb
Who knew steel cut oats were so delicious with veggies and savory seasonings!
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Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Main Course, Side Dish
Cuisine American, Indian
Servings 2

Ingredients
  

  • 1/2 cup instant or regular steel cut oats
  • 1 1/2 cups plant milk - unsweetened
  • 1/2 cup water
  • 2 cups cauliflower chopped
  • 1 tomato chopped
  • 2 green onions chopped
  • 1 cup greens of choice baby kale, spinach, collards, etc
  • 1 cup mushrooms sliced
  • 1/2 cup golden raisins or black
  • 1 clove garlic minced
  • 1 Tbsp curry powder plus more if desired

Instructions
 

  • Toast oats in a dry pan on med-high heat to fragrant, don’t burn.
  • Add 1/2 cup water, stir and cook for 2 minutes.
  • Add all veggies, seasonings and slowly add milk. Bring back to a boil for 2 minutes.
  • Turn heat down to simmer and occasionally stir and watch until veggies are tender, appr. 20 minutes. Season to taste with salt and pepper and serve. Great next day meal too.

Video

Keyword curry, oats, savory

Vegan Cottage Cheese

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Vegan Cottage Cheese

Vegan Cottage Cheese

Vegan Cottage Cheese

Vegan Cottage Cheese

This is a nice replacement from what I ate in my teens. I love to eat this with pickled beets and green onions!
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Prep Time 10 minutes
Cook Time 0 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 2 people

Ingredients
  

  • 1 14 oz. silken tofu
  • 1 16 oz. extra firm produce -style tofu, drained and crumbled
  • 1 Tbsp nutritional yeast aka. Nooch
  • 2 tsp lemon juice
  • 2 tsp apple cider vinegar aka. ACV
  • 3/4 tsp salt

Instructions
 

  • Blend the silken tofu in a blender, along with the nooch, lemon juice and ACV. Pour into a medium container. Add crumbled tofu. Stir well and season to taste.
Keyword cheese, dairy-free, vegan

Super Kale Salad

Super Kale Salad

 

Super Kale Salad

Super Kale Salad

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Prep Time 1 hour
Cook Time 11 minutes
Course Salad

Ingredients
  

  • 2 cups curly kale chopped or torn fine
  • 3/4 cup chickpeas or cannellini beans rinsed and drained
  • 2 cups packed frozen hash browns microwaved for 2 1/2 - 3 minutes or steamed until done
  • 1/2 cup carrot shreds
  • 1/2 cup red pepper chopped
  • 1/2 cup celery sliced or chopped
  • 1/4 cup dried cranberries optional
  • 1/2 avocado
  • 1 large red grapefruit

    cut from membranes or 1/2 lemon, juiced


Instructions
 

  • Massage kale with hands as you rinse and tear into pieces as this will start to tenderize it. Once chopped or torn, place kale in a large bowl. Massage the avocado into the kale, then set aside.
  • Prep and add other ingredients. Stir well. Chew slowly, allowing your teeth to  break down the juices in your mouth as this will allow better absorption of the nutrients.

Video

Spaghetti Squash with Spinach & Chickpeas

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Spaghetti squash with spinach & chickpeas

Spaghetti squash with spinach & chickpeas

Spaghetti squash with spinach & chickpeas

Spaghetti Squash with Spinach & Chickpeas

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Prep Time 1 hour
Cook Time 20 minutes
Course Main Course
Calories 450 kcal

Ingredients
  

  • 2 spaghetti squash
  • 1 oz bag baby spinach
  • 1 cup chickpeas save liquid for cooking shallots
  • 1/2 cup chopped sun dried tomatoes hydrated in hot water
  • 3 shallots sliced thin
  • 1 lemon juiced plus zest of the lemon
  • 1 tbsp mixed dried seasonings of choice
  • 1/4 cup  toasted walnuts optional
  • Salt & pepper to taste

Instructions
 

  • Preheat oven to 350 degrees. Place squash on a baking sheet and bake for 60-70 minutes or until slightly browned
  • In a large skillet over medium heat, add the shallots, stir and cook until liquid is needed
  • Add the chickpea liquid and the remaining ingredients, except the walnuts, and mix well. Remove the squash from the oven, let it cool slightly
  • Use a fork to scrape the squash into strands. Set aside. Combine squash strands and spinach mixture and stir gently
  • Plate and garnish with walnuts and/or herbs. Serve with toasted bread of choice

Video

Yogurt and Fruit Parfait

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Yogurt and Fruit Parfait

Yogurt and Fruit Parfait

Yogurt and Fruit Parfait

Yogurt and Fruit Parfait

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Course Snack
Calories 500 kcal

Ingredients
  

  • 2 containers non-dairy yogurt of choice
  • 2 cups granola or cereal of choice
  • 2 cups fruit of choice cut into pieces
  • 1 kiwi optional

Instructions
 

  • In a pretty glass or small wine glass, layer the yogurt, granola and fruit. Serve and enjoy.

Video