Healthy Eating

Lightened Up Fudgy Brownies

January 3, 2014 by Lynsey Leave a Comment

Brownies are hands down one of my all-time favorite desserts. But, when it comes to brownies I’m picky. I want a gooey, fudgy brownie that is packed full of that chocolate goodness. Give me a good ol’ classic brownie and I’ll be a happy camper. Don’t worry about adding powdered sugar, frosting or even ice cream. The perfect fudgy brownie is all I need.

I could literally sit down with a fork and eat an entire pan. But, I practice restraint not only because I would end up with a huge stomach ache but also because brownies, and desserts in general, are not the most healthy option to gorge in. So, what if I were to tell you that I have the perfect indulgent, fudgy brownie recipe that was a little lighter than your traditional brownie but still just as good?

Sounds too good to be true, right? But guess what, it’s not. I honestly do have a delicious, lightened up brownie that is still amped up with chocolate goodness and it’s a little lighter than most brownies you’ll sink your teeth into.

This recipe gets it’s chocolate flavor from cocoa powder and dark chocolate. It uses less butter and eggs than the traditional recipe and utilizes a little low fat milk for the extra moisture. To really amp up that chocolate flavor I added a few chocolate chips to the batter and you can see them dispersed throughout the brownie mixture. A little sprinkle of salt across the top of the brownie really helps to set off that chocolate flavor.

The end result is a brownie that is incredibly moist and chocolaty. One bite definitely won’t be enough, you’ll keep going back for one bite after another. And, the best part, you don’t have to feel guilty about a little indulgence. Now you can have your dessert and stay on track with your resolution! My gift to you for a successful, healthy new year!

Lightened Up Fudgy Brownies

Ingredients:

4 Tbsp unsalted butter

3 Oz dark chocolate, chopped

2 Tbsp vegetable oil

1 Cup granulated sugar

2 Large egg yolks

1 Egg

1 Tsp vanilla

3 Tbsp low fat milk

1/2 Tsp salt

3/4 Cup flour

5 Tbsp unsweetened cocoa powder

1/2 Cup chocolate chips

Directions:

Preheat oven to 350. Line a 8×8 pan with parchment paper and set aside.

Over a medium bowl sift together the cocoa powder, salt and flour and set aside.

Place butter and dark chocolate in a saucepan and place over medium-low heat and allow to melt. Add the vegetable oil and sugar and stir to combine. Add the vanilla, milk, egg yolks and egg and whisk. Whisk the cocoa mixture into the wet ingredients until just combined. Add the chocolate chips and stir to combine.

Pour into the prepared pan and bake for 30-40 minutes, until toothpick inserted comes out clean.

Recipe source: A Lynsey Original

Macaroni and Cheese-Lightened Up

January 3, 2014 by Lynsey Leave a Comment

When I think of comfort food one of the first things that comes to mind is macaroni and cheese. Starchy pasta coated is mounds of ooey gooey cheese. I mean, that just screams comfort food. Don’t you agree?

The love for macaroni and cheese, no doubt, starts at a young age. Most of the time young ones are introduced to this cheesy pasta that comes straight out of the blue box. Simply boil the noodles then add the powdered cheese right out of the packet and you’ve got an easy and satisfying dish that kiddos will gobble up. Easy and convenient is a must for busy mom’s and families.

One thing that doesn’t come to mind when you think of comfort food and even hear the words macaroni and cheese is healthy or light. So when parents are trying to give their kids healthier or lighter meals, more times than not macaroni and cheese isn’t an option that comes to mind.

Well, today is the day that all that changes. I’ve taken on the comfort food that is macaroni and cheese and given it a lighter twist. One that will leave parents satisfied and feeling better about serving to their kids. But also one that won’t leave kids wondering where all the good stuff is.

This macaroni and cheese is still packed full of creamy, gooey cheese and starchy pasta. So kids, and big kids, don’t you worry. Whole wheat pasta takes the place of the regular noodles. Reduced fat milk and cheese takes the place of heavy cream and full-fat cheeses. But I promise, with all this subbing and switching you won’t be missing anything in the gooey or taste categories.

This macaroni and cheese can easily be a stove top recipe, but if you want to add a little more cheese or crunch to the top then place it in a casserole dish and top with some shredded parmesan cheese and some bread crumbs and bake for about 15-20 minutes. To add a little more nutrients I’ve even added some fresh baby spinach to the mix from time to time. Simply stir in when combining the pasta to the cheese mixture. You can also play around with various other veggies; mushrooms, broccoli, kale, the options are endless.

Now you’ve got a delicious and cheesy pasta that will please your entire family while making you feel better about serving it to them!

Macaroni and Cheese-Lightened Up

Ingredients:

7-8 Oz whole wheat pasta, I used Dreamfields
2 Tbsp unsalted butter
1/2 Medium onion, finely chopped
1 Clove garlic, minced
1/4 Cup flour
2 1/2 Cups reduced fat (skim) milk
5 Oz reduced fat white sharp cheddar, shredded
1 1/2 Cups reduced fat Colby jack cheese, shredded
Salt and pepper, to taste

Optional Topping-
1/4 Cup bread crumbs
1/2 Cup shredded Colby jack

Directions:

Bring a large pot of water to a boil. Once the water has reached a boil, salt and add pasta. Cook pasta according to package instructions.

Place the butter in a 10 inch skillet and place over medium-low heat. Add the onion and sauté until translucent, about 3-5 minutes. Add the garlic and sauté and additional 30-45 seconds, until fragrant. Sprinkle the flour over the onions and stir to coat. Allow to cook for 1-2 minutes. Stirring constantly, slowly pour the milk in the skillet. Allow to cook until thickened, stirring regularly, about 5 minutes. Once the mixture has thickened, remove from heat and stir in the white cheddar and 1 1/2 cups of the Colby jack cheese. Taste, adjust seasonings if needed and stir in pasta. If using spinach, add the spinach to the mixture. If serving the stovetop version, transfer to a serving dish and serve immediately.

If baking-
Preheat oven to 350. Spray a shallow baking dish with non-stick cooking spray. Pour the macaroni and cheese in the prepared dish. Top with bread crumbs and cheese and bake until cheese is melted and bubbly, about 15-20 minutes.

Recipe source: A Lynsey Original

Lighter French Toast

January 2, 2014 by Lynsey Leave a Comment

Breakfast food is a weakness in our house. I honestly think Spencer could eat it three times a day, everyday and never every get tired of it. In my efforts to keep everyone happy, I try my best to make a hearty breakfast on Saturday mornings full of bacon, eggs, possibly waffles, or maybe some biscuits and gravy. Along with Saturdays, I try to plan a night during the week to have breakfast foods to ensure we get our fix!

While I think Spencer would be perfectly content with the standard bacon, eggs and biscuits, I enjoy trying different things and changing things up. So I throw in some biscuits and gravy, French toast, waffles, cinnamon rolls, scones, muffins and a variety of other things.

French toast is one of those things that I love to make when I like to switch things up it’s so simple to assemble and doesn’t require using every dish in the kitchen. It’s also a recipe I like to make when I want something easy that can be assembled ahead of time. This particular recipe is an overnight French toast which means all the work is done ahead of time and all I have to do is pop it in the oven the next morning.

The bread is sliced, placed in a baking dish and then allowed to take a little soak in the cinnamon custard. The next morning it’s sprinkled with a mixture of pecans and walnuts along with syrup and cinnamon then it’s baked to golden perfection.

Along with being an ideal option for a make-ahead-meal, this particular recipe is a lighter version of the traditional French toast recipes. It uses a whole wheat baguette rather than a plain white bread. Instead of cream or whole fat milk a combination of reduced fat milk and evaporated milk is used as part of the custard base. It’s seasoned with warm spices and then given a drizzle of maple syrup which not only adds sweetness but when accompanied with the nuts it makes delicious praline topping. With this combination of texture and flavor you won’t miss any of the heavy cream or sugar. Serve this to your family and friends for a yummy and satisfying meal without all the guilt!

Lighter French Toast

Ingredients:

1 (8oz) whole wheat baguette
1 (12oz) can evaporated milk
1 Cup reduced fat milk
1 Tsp vanilla
1 Tsp rum extract
1/4 Tsp nutmeg
1/2 Tsp cinnamon
1/4 Tsp salt
4 Eggs

For the topping-
1/4 Cup pecans, roughly chopped
1/4 Cup walnuts, roughly chopped
2 1/2 Tbsp maple syrup, plus more for serving
1/8 Tsp ground cinnamon

Directions:

Spray a 2 quart baking dish with non-stick cooking spray. (I used a 6×10)

Slice baguette in quarter inch slices, approximately 20 pieces. Place the bread in the prepared baking dish, barely overlapping.

In a medium bowl combine the evaporated milk, milk, vanilla, extract, nutmeg, cinnamon, salt and eggs and whisk to combine. Pour over the bread. Cover the baking dish and place in the refrigerator and chill overnight.

The next morning remove the French toast from the refrigerator. Preheat oven to 350. Remove the cover from the baking dish, spoon any excess custard over the bread. Sprinkle the pecans and walnuts evenly over the bread. Drizzle with maple syrup and sprinkle with cinnamon. Place in the preheated oven and bake for 35-45 minutes, until golden. Remove from oven and serve with maple syrup.

Recipe source: A Lynsey Original

Roasted Banana Pudding

January 1, 2014 by Lynsey Leave a Comment

It’s the last day of the year. Some people are planning their celebrations to ring in the new year, others are planning their feast with peas, cabbage and cornbread, and then there are others who are making those resolutions. Oh, the infamous resolutions. I believe everyone has a love-hate relationship with these little jewels. They are made with the best of intentions but for some reason or another are forgotten by March or April.

One of the resolutions that hits almost everyone’s list every. single. year. is to shed to some extra weight. Get fit. Eat right. I believe we have all made that resolution at least one time. Am I right? But then we find a deliciously decadent dessert that we just have to have and then we slip off the bandwagon. Sound familiar?

I’m a sucker for anything and everything sweet, so when I make this resolution I inevitably fall off track when I see a piece of chocolate, cake, cookie or a grain of sugar. I weak when it comes to this stuff. So in honor of the new year and for those of you trying to find a “new you” I’m not going to try to tempt you with a rich, sugar laden, unhealthy dessert. Instead, I’m going to tempt you with a lightened up, equally decadent version of a classic. Banana pudding.

Banana pudding is one of my favorite desserts. It’s a classic. There’s just something about smooth, creamy pudding with pieces of banana and vanilla wafer that is so comforting. I could easily devour a huge bowl of this goodness. But pudding with cookies and whipped cream isn’t one of the healthiest desserts that’s out there. So I’ve come across a recipe that has reduced the fat in this amazing classic.

This pudding starts out with roasting bananas. The roasted bananas really amps up that banana flavor and takes this dessert to a whole new level. Then, instead of using a store bought pudding mix, you use a custard base then fold in roasted bananas that have been mashed along with reduced fat whipped cream. The banana custard is then layered with vanilla wafers, roasted bananas and all topped off by a little dab of whipped cream. The sugar may be reduced is this yummy pudding, but you won’t miss it in the least. Now you can have a rich, delicious dessert without all the guilt.

Roasted Banana Pudding

Ingredients:

5 Ripe bananas, unpeeled

2 Cups reduced fat milk

2/3 Cup sugar, divided

2 Tbsp cornstarch

1/4 Tsp salt

2 Large eggs

1 Tbsp unsalted butter

2 Tsp vanilla

1 (8 oz) container fat-free or reduced fat whipped cream

45 Vanilla wafer cookies, divided

Ingredients:

Preheat oven to 350. Line a rimmed baking sheet with parchment paper and place the bananas on the baking sheet.

Place the 2 bananas in a preheated oven and roast for 20 minutes. Remove and allow to cool.

Peel the 3 uncooked bananas and cut in 1/2 inch slices and set aside. Peel the roasted bananas and place in a bowl and mash with a fork until smooth.

Meanwhile, place milk and 1/3 cup of sugar in a saucepan and place over medium-high heat. Allow the mixture to come to a simmer, but not a boil.

Combine the remaining sugar, cornstarch, salt and eggs in a medium bowl and whisk to combine. Slowly whisk 1/2 a cup of the warm milk-sugar mixture in the cornstarch mixture. This will temper the eggs and keep them from scrambling. Once the mixture is warm, pour in the remaining milk-sugar mixture and return to heat. Cook over medium heat until mixture has thickened, about 3 minutes, being sure to stir constantly.

Once the mixture has thickened, remove from heat. Place pan in a large bowl of ice-water and allow to set for 15 minutes, until room temperature, being sure to stir occasionally. Once the mixture has cooled, fold in half of the whipped cream.

To assemble-

Spread 1 Cup of the banana custard evenly over the bottom of an 11×7 baking dish. Place 20 of the vanilla wafers over the custard, followed by half of the banana slices. Spread half of the remaining custard over the banana slices. Repeat the process with the remaining vanilla wafers, banana slices and custard. Top with the remaining whipped cream. Crush the remaining vanilla wafers and sprinkle over the whipped cream. Place in the refrigerator and chill for at least an hour.

Recipe source: Adapted from Cooking Light

Tabouleh

August 7, 2013 by Lynsey Leave a Comment

I love summer. The sun, fun in the pool, lake time, and the infamous summer vacations. Probably one of my favorite things about summer is the garden. It’s like having a produce department in my own back yard. I love being able to walk out my back door and go grab a tomato, cucumber, pepper, or whatever else I need, walk back in and rinse it off and use it. Talk about fresh from the garden!

Since I have so many fresh veggies and herbs outside my door I love to take advantage of them and utilize them as much as I can. I enjoy finding recipes that will allow their natural flavors to really shine through. Tabouleh salad is a great way to utilize various vegges and herbs and allow their natural flavors to really shine.

I honestly can’t remember the first time I had tabouleh but I do remember falling in love with it instantly. It’s light, refreshing and packed full of flavor. This is the type of recipe that is perfect for these hot summer days; it’s filling without weighing you down. Fresh tomatoes, cucumbers, green onions, a good amount of fresh parsley as well as some cilantro, and it’s all topped off with a hefty dose of lemon juice. This is one of those recipes that makes quite a bit and gets better the longer it sits. It’s perfect for those summer gatherings since it goes with practically anything and can serve a lot of people. It’s also great for picnics or trips to the lake, make it the day before then put it in a sealed container and pop it in the ice chest and you’re set! I could make a meal out of this alone, but it would be the perfect side to some grilled chicken or kabobs. If you’re looking for a light and refresing recipe that screams summer, well here ya go!

Tabouleh

Ingredients:

1 Cup fine bulgar wheat
1/2 Tsp salt
3 Cups cold water
Juice of one lemon, divided
2 Cloves garlic, minced
1/2 Cup extra virgin olive oil
1 English cucumber (or 2 cucumbers, seeds removed) cut into 1/4 inch pieces
2 Medium tomatoes, seeds and finely chopped
2/3 Cup flat leaf parsley, chopped
1/2 Cup Cilantro, chopped
2 Scallions, sliced (whites and greens)

Directions:

Combine cold water, juice of half a lemon, and bulgar in a large bowl and allow to set for 2 hours.

Drain the bulgar and squeeze to remove any excess liquid.

Place bulgar in a large bowl and combine with the remaining ingredients. Stir to combine. Place in the refrigerator and allow to chill for at least 2 hours. Taste, adjust seasonings if needed.

Recipe source: adapted from Bon Appetit

BTB: Homemade Hummus

July 31, 2013 by Lynsey Leave a Comment

Hummus is one of those foods that’s been taking the food industry by storm over the past few years. I think one of the biggest reasons it’s become such a hot commodity is because the health craze. Everyone is jumping on the health food bandwagon, but they want to still have tasty and flavorful options. Hummus delivers in every way. It’s full of flavor, there are many options, and it’s a delicious and healthy snack.

While there are plenty of prepackaged options out there, I like to make my own hummus for a variety of reasons. It’s incredibly easy, almost effortless, and takes hardly any time to make. I also like making my own because I control the ingredients that go into it and I can develop the flavor profile that I like. If I want a little more garlic flavor, I just simply add it. A little more lemon flavor? Just add another squeeze or two of juice. It’s all up to you, adjust the seasonings as you like.

This recipe is a basic recipe. It’s simple yet full of flavor. I love that the garlic and lemon are the stars of this dip. But the options don’t stop there, for a little different flavor try adding roasted red peppers to the mix, drizzling balsamic vinegar over the top of the hummus before serving, or add some fresh herbs after purreeing to add a nice, fresh flavor and a burst of color. The options and add-ins are endless.

Hummus is great as a side but also for an appetizer. A big batch can me made quickly and a variety of things can be served along side. I’ve enjoyed my hummus not only with crispy, lightly salty pita chips, but also with sliced veggies such as: bell pepper strips, carrots, cucumbers, tomatoes, olives, broccoli and cauliflower. This also makes a great dip alternative to add in lunch boxes for both kids and adults. So what are you waiting for, go make some hummus! You’ll love it.

Hungry for more hummus? Check out these recipes-

Ambitious Kitchen-Garlic White Bean Basil Hummus
Big Girl Small Kitchen- Spicy Chipotle Hummus
Gimme Some Oven- Avocado Hummus
Gimme Some Oven- Spinach Artichoke Hummus
Nibble Dish- Lemon Parsley Hummus
The Sweets Life- Lemon Basil Hummus
The Sweets Life- Cilantro Lime Hummus

Homemade Hummus

Ingredients:

2 Large (3 small) cloves garlic, skin removed
1 Can chickpeas (garbanzo beans)
1/4 Tsp kosher salt
3 Heaping Tbsp tahini (sesame paste)
Juice of half a lemon
4-6 Tbsp water or reserved liquid from chickpeas
A few dashes of hot sauce, if desired
Fresh parsley, chopped-for topping, if desired

Directions:

Place garlic in the bowl of a food processor fitted with the blade attachment. Pulse a few times until the garlic is minced. Add the chickpeas, salt, tahini, lemon juice and liquid and pulse until coarsely pureed. Add hot sauce, if using, and pulse to combine. Taste, adjust seasonings, and add a little more liquid if it’s too thick. Pour in a serving bowl, top with parsley and serve or refrigerate until ready to serve.

Recipe source: A Lynsey Original

White Chocolate Cherry Granola

June 7, 2013 by Lynsey Leave a Comment

Are you an early riser? One that has plenty of time to get everything done that needs to be done before walking out the door and with time to spare? Or are you one of those people that sleeps until the last possible minute before barreling out of bed after pushing the snooze for the umpteenth time, running around like a crazy person trying to get ready and run out the door to make it to work on time?

I am the early riser in my house. I’m not a wake-up at the crack of dawn early rise, I mean I could definitely afford to get up a little bit earlier than I do but I am a early rise. I don’t know if it’s necassarily by want that I’m the early riser, but I am the early riser in my house. In the mornings I not only have time to get myself ready, but I have time to make smoothies for myself and Spencer as well as do a few odds and ends. As much as I cringe as the sound of the alarm blaring, I do enjoy not running around like a chicken with my head cut off. Having quick, and healthy options for breakfasts definitely helps to keep me on track to getting out the door in a timely manner.

Granola is one of those things I’m not only addicted to, but that I love having on hand. While it’s a great option for breakfast, it’s also the perfect treat to have on hand for an afternoon snack or pick-me-up. It’s so easy and transportable; put some in a plastic bag and toss it in your purse, keep some in a plastic container in the car for a snack on the go or for a treat to keep the kids hunger contained until you get home.

Probably one of my favorite things about homemade granola is just how easy it is to make. Not only is it incredibly easy, it’s also customizable. You can make your own granola, control what goes in, and customize it to your tastes. It’s also a fun snack to make with the younger “chefs” who love helping in any way possible. Granola is that perfect thing to let the those little chefs have freedom in the kitchen and let their imagination go wild with flavor combinations. While plain ol’ granola with a touch of honey and some nuts is delicious, the options are endless and there are tons of things that can be added to twist things up and turn that flavor up just one more notch.

This white chocolate cherry granola is just one of the many varieties of granola that you can make. I love the combination of the tart cherries, sweet and crunchy granola and the hints of smooth white chocolate. It’s amazing and so addicting. It’s like candy. The best part is it takes very little time to make. I guess that’s one of the many reasons I love making my own granola; it’s fun and it’s so easy! I highly recommend this granola, but I also encourage you to get adventurous and try some of your own, favorite flavor combos. Once you make your first batch of granola, you won’t stop!

White Chocolate Cherry Granola

Ingredients:

2 Cups old fashioned oats
3 1/2 Tbsp flax seeds
1/3 Cup almonds, roughly chopped
Pinch of salt
3 Tbsp raw honey
2 1/2 Tbsp unsalted butter
1 Tbsp apple juice
1 1/3 Cups dried cherries
2 ounces white chocolate
1/2 Cup white chocolate chips

Directions:

Preheat oven to 325.

In a large bowl combine oats, flax seeds, almonds and salt and stir to combine. Set aside. Spray a rimmed baking sheet with non-stick cooking spray and set aside.

Place honey, butter and apple juice in a small saucepan and place over low-medium heat and allow butter to melt. Stir to combine. Once the butter has melted, increase heat and bring to a bubble. Once the mixture has started bubbling, allow mixture to boil 1 1/2 minutes, stirring constantly. Remove from heat and pour over the oat mixture and stir to combine and until everything is fully coated.

Transfer to the prepared baking sheet and spread into an even layer. Place in the preheated oven and bake for 20-25 minutes, until golden brown. Stir mixture every 5-10 minutes. Once the mixture is toasted remove from oven and allow to cool completely.

Once the mixture has cooled add the dried cherries and toss to combine. Melt the white chocolate in the microwave, stirring every 10 seconds, and drizzle over the granola. Let chocolate set, until cool, then stir the granola to coat in the white chocolate. Allow chocolate to dry, add chocolate chips and toss to combine. Store in airtight containers for up to two weeks.

Recipe source: A Lynsey Original

Peanut Butter Banana Smoothie

June 3, 2013 by Lynsey Leave a Comment

Summer is here. Swimming, trips to the lake, baseball games, camping, family vacations…I could go on and on. With all the wonderful fun that goes hand in hand with summer, heat and record breaking temperatures are here as well. When I think of hot summer days, I think of tall, ice cold drinks and treats to help cool down. Ice cream, icees, slushes, and sno cones are no stranger to cooling off during the warm months. Smoothies are also a great way to help beat the heat.

I’ve been on a smoothy kick lately. I’m not sure why my deal it, but I just can’t get enough of them! For the past few weeks I’ve been making them for Spencer and myself for breakfast throughout the week. I keep quite a bit of fresh fruit on hand and I have so much fun playing around with different fruit combinations. Call me a dork, but I love it. While smoothies are a great option for breakfast, they are also perfect for lunch and snacks too!

During the summer everyone is looking for lighter meal options to help avoid being weighed down by heavy foods. Smoothies provide a great alternative. They are a cinch to throw together and the options are endless. While I like to do a mixture of fruits in the morning, I love palying around with other options for other meals or snacks. Peanut butter and bananas are a classic combination, and I love them combined in a smoothie. Salty, creamy peanut butter and an ice cold frozen banana come together to create a delicious, creamy smoothy that is sweet and so satisfying. Whether you’re making snacks for a crowd or a snack before you head out the door, smoothies are a great option and will please everyone of all ages!

Peanut Butter Banana Smoothie

Ingredients:

1 Ripe banana, frozen
1/4 Cup peanut butter (crunchy or creamy)
1/3 Cup plain Greek yogurt
1 Scoop protien powder (optional)
5-6 Ice cubes

Directions:

Place all ingredients in the blender and pulse until desired consistency is achieved. If the mixture is too thick, add a splash of milk or additional yogurt and pulse to incorporate.

Recipe source: A Lynsey Original

Easy (and Healthy) Tropical Granola

June 3, 2013 by Lynsey Leave a Comment

Have you ever tried making granola at home? If you answered no, then you’d be amazed at just how simple it is! A little melting, a little mixing, a little toasting and your done. Yup. That’s all there is to it! But probably the best part about making granola in the comfort of your own home is the fact that you can customize it to fit your taste.

Customizing granola is incredibly easy. Add your favorite type of nuts. Try the dried fruits you like the most, and then get creative, try different combinations. Your options are endless. The version I have here has dried mangos, pineapple, papaya and some toasted and raw coconut. I also added some almonds and pistachios for another element of taste and texture. It’s delish!

If you’ve never made your own granola, what’s stopping you? The fact that you’d have to buy nuts and fruits, that you wouldn’t usually have in your pantry, in bulk? That you’d be stuck with excess after you made your granola? Well, I have an answer to cure those worries. Instead of buying those products in bulk, shop at stores that have the bulk bins that way you can scoop out what you need without having a lot of extra leftover.

I love keeping granola around our house. Not only is it a healthy snack, it’s quick and easy and ready to go at the drop of a hat. I find myself scooping it up by the handful enjoying it as I move from one task to the other. But not only is it a great snack while you’re on the go, it’s also perfect mixed into your favorite flavor yogurt. I always have a few containers of Greek yogurt on the hand, and when I find myself needing a little more substance, I mix in a few scoops of granola. It’s delicious, satisfying and quenchs my hunger!

Easy Tropical Granola

Ingredients:

2 Cups old fashioned oats
3 Tbsp flax seeds
1/4 Cup almonds, roughly chopped
1/4 Cup pistachios, roughly chopped
1/3 Cup sweetened shredded coconut
1/4 Cup sweetened shredded coconut, toasted
3 Tbsp raw honey
3 Tbsp unsalted butter
1/4 Tsp coconut extract
1/8 Tsp Siagon cinnamon
Pinch salt
1/3 Cup dried cranberries
1/3 Cup dried mangos*
1/3 Cup dried pineapple*
1/3 Cup dried papaya*

* 1 (7ounce) bag of tropical fruit trio can be used in place of the mangos, pineapples and papaya.
Directions:

Preheat oven to 325.

Combine honey and butter in a small saucepan and place over low heat to allow butter to melt. Increase heat, once butter has melted, and bring mixture to a boil, stirring frequently. Allow mixture to boil for 1 1/2 minutes, stirring constantly. Remove from heat and add coconut extract, stir to combine.

In a large bowl combine oats, pistachios, almonds, flax seeds, cinnamon, and salt and stir to combine. Add the butter mixture to the oat mixture and stir to incorporate, making sure everything is coated. The mixture will seem dry at first, but continue stirring. The longer you stir the more the ingredients will combine with one another.

Transfer mixture to a rimmed baking sheet that has been lightly sprayed with non-stick cooking spray. Place in oven and bake for 20-25 minutes, stirring the mixture every 5-7 minutes. Remove granola from the oven when fully toasted and golden brown. Allow mixture to cool completely.

Once the mixture has cooled add the dried fruit, toasted and raw coconut and stir to combine. Place in airtight containers to store.

Recipe source: A Lynsey Original

Slow Cooker Black Bean Ragout

February 4, 2013 by Lynsey Leave a Comment

So did ya’ll have a wonderful Super Bowl Sunday? Did your team win? If yes, then congratulations. If not, I’m sorry but at least you got to partake in some yummy eats throughout the game! Speaking of Super Bowl food, how many of you are in a foodie coma from everything you ate yesterday? I honestly think Super Bowl Sunday is one of the biggest eating days of the entire. year! Thanksgiving and Christmas are close, but I think the game day takes the prize. I honestly think just as much preparation and planning goes into all of the game day parties and festivities as does Christmas and Thanksgiving.

I kept this year’s eats small, but we still had quite the spread. And you can’t really allow all those good dips, sandwiches and treast to go to waste, I mean that would just be a shame…and possibly a sin! I know I ate my fare share of food throughout the game yesterday. I was on the verge of miserable. So for all of you that are in the same boat as I am, and need a meal that will satisfy you without weighing you down I have the perfect option for you!

This black bean ragout is not only satisfying, but is delicious and full of flavor. And I think possibly my favorite part is the fact that it’s a slow cooker meal. You all know by now that I’m a huge fan of slow cooker meals. I love putting everything in there in the morning and coming home to a tasty meal that is ready to eat when you walk through the door. I honestly think this is one of the easiest slow cooker meals ever. You literally throw all the ingredients into the crock pot, give it a quick stir, turn it on and walk away. There are only two things that need to be chopped; an onion and garlic. Those two things take all of 2 minutes to cut up. How easy is that? When you’re ready to eat the only thing you have to do is make the toast and prepare the crema. This meal is ready to eat within 10 minutes of walking through the door. It’s an effortless meal that is huge on taste!

Slow Cooker Black Bean Ragout with Garlicky Toast

Ingredients:

For the beans-
1 Large onion, diced
3 Cloves garlic, minced
1 Tbsp cumin
1/2 Tsp dried oregano
2 Tsp smoked paprika
1 lb. (2 1/2 cups) dried black beans, rinsed if not previously soaked
1 Dried chile
2 Tbsp tomato paste
2 Tsp salt
1 Tsp freshly ground black pepper
8-9 Cups water, vegetable stock, or chicken stock
1 Tbsp lime juice or sherry vinegar

For the garlicky toast-
Crusty bread cut into 1-inch slices
Olive oils
Salt
1 garlic clove, cut in half

Cumin crema-
1 Tsp ground cumin
1 Cup sour cream, creme fraiche or crema Mexicana
Garnishes-red onion, green onion, cilantro and/or lime wedge

Directions:

For the beans-
Combine all of the ingredients for the beans, except for the lime or sherry) in a slow cooker and stir to combine. Cover and cook on high for 3-4 hours (low for 6-8 hours), until beans are tender.

Once the beans are cooked, stir in the lime or sherry. Adjust seasonings if needed.

For the toast-
Preheat broiler.

Brush the toast slices with olive and sprinkle with salt. Place on a baking sheet and place in oven until butter is melted and the toast is golden. Remove from oven and immediatly rub with the garlic clove.

For the crema-
Combine cumin and sour cream in a small bowl and stir to combine.

When ready to serve-
Spoon beans onto the toasted bread, top with the crema, cilantro, onions and lime juice.

Recipe source: The Smitten Kitchen Cookbook

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