Month: November 2021

I haven’t made granola in so long but when my workout support group had this recipe to try I thought how yummy and it would be great to share. I didn’t change anything in this recipe, I know its a change but I figured it is just so good why mess with a good thing.

This recipe is basic but so good and plus good for you, like did you know that you get 293 milligrams of potassium in 1 Tablespoon of molasses and this recipe has 1/4 cup of molasses (4 tablespoons) so not to shabby for a cereal or snack. Plus the benefits of oatmeal is amazing. Oatmeal provides antioxidants, improves your insulin response, helps with cholesterol levels, helps with weight management, constipation and helps to promote good bacteria in your gut. the list can go on and with each ingredient of this recipe really does so much to help us plus it taste great!

I just love how our food can help us or if we eat the wrong foods how it can do such damage. We can either create the problem or heal with food, and to me that is so amazing.

Ingredients
Method
2½ cups old-fashioned rolled
oats
½ cup slivered almonds
1½ tsp. ground cinnamon
1¼ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. sea salt (or Himalayan
salt)
¼ cup molasses
3 Tbsp. extra-virgin coconut oil
½ cup unsweetened
applesauce
Preheat oven to 300° F.
Line baking pan with parchment paper. Set aside.
Combine oats, almonds, cinnamon, ginger, cloves, and salt in a large
mixing bowl; mix well. Set aside.
Combine molasses, oil, and applesauce in a small saucepan; cook, over
low heat, stirring continuously, for 4 to 5 minutes, or until oil has
melted.
Pour molasses mixture over oat mixture; mix until oats are evenly
coated.
Place on prepared baking pan; spread evenly in a thin layer.
Bake for 50 minutes, stirring every 20 minutes, or until granola is light
golden brown and crisp.
Cool granola completely (it will get more crisp as it cools).
Store in an airtight container.
Gingerbread Granola
Time: 1 hour and 10 minutes
Serves: 30

2B Mindset/Beachbody

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I find it interesting that cacciatore means hunter in Italian. In preparing this dish I did make it “hunter-style” (meaning I did prepare this with onions, herbs and tomatoes) but took some liberties with adding more veggies to this awesome dish.

The added veggies also give some extra vitamins/minerals like extra fiber, calcium, potassium, B6, D, K, E and A plus the good carbs your body needs and it really gives a nice twist to this classic tasty dish. The workout group I am in had a type of this recipe but it gave me an idea to make it but with a vegetarian twist and I found it to be more hardy and so good.

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Ingredients

• 1 Tbsp olive oil
• 1 box of Quorn fillets ( 4 fillets come in a box)
• 1 medium onion, thinly sliced
• 1 medium celery stalk, sliced
• 1 clove garlic, finely chopped
• 1 medium green bell pepper cut into 1-inch pieces
• 8 oz sliced mushrooms
• 1 8 oz can of tomato sauce and 5 whole tomatoes cut in bitesize pieces
• 1½ tsp dried basil, crushed
• Ground black pepper (to taste; optional)
• 2 medium zucchini, sliced
• 1 medium eggplant, peeled, cut into 1-inch cubes
• 6 fresh parsley sprigs, finely chopped (for garnish, optional)

Instructions

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add fillets; cook, stirring frequently, for 3 to 4 minutes,
3. Add onion, celery, garlic, bell pepper, and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until onion begins to soften.
4. Add tomatoes, basil, and pepper (if desired); cook, stirring occasionally, for 5 to 6 minutes.
5. Add zucchini and eggplant; cook, stirring occasionally, for 5 to 6 minutes,
6. Garnish with parsley if desired.

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Serve over brown wheat spaghettis noodles that are cooked per the packaged directions.

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You can top with shredded parmesan, enjoy!