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Recipe Blog

Garlic Basil Golden Beet Spirals

laura lomax

Prepared with golden beet spirals as a noodle or pasta replacement and seasoned with garlic, basil, and parmesean cheese you won't even miss your traditional noodles. 

Prepared with golden beet spirals as a noodle or pasta replacement and seasoned with garlic, basil, and parmesean cheese you won't even miss your traditional noodles. 

If zucchini noodles are zoodles then these golden boodles are a must try. I admit I was skeptical at first because golden beets are not my favorite, but I have a weakness for any veggie spiraled or noodled and had to try them. I was beyond impressed with their cooked texture and how well they absorbed the ingredients flavors. Golden beets are packed with nutrients including potassium, fiber, and iron as well as  rich in lycopene and flavonoids. Along with being a powerhouse in the nutrient category beet spirals are a gluten free, diary free, and low calorie alternative to traditional pasta. 

Serving Size: 2 

Total cook time: 10 minutes 

Ingredients:

1 -10.7 ounce Box Golden beet spirals or hand prepared spiraled golden beets 

3 tbsp. olive oil 

4 cloves of garlic, chopped 

1 tbsp. dried basil 

1/4 cup Parmesan cheese 

1/2 tsp salt

Pinch of black pepper 

Add the golden beet spirals to the skillet coating with the olive oil. Another great benefit to the golden beet spirals is they cook in minutes making it simple to prepare a meal in under 10 minutes. 

Add the golden beet spirals to the skillet coating with the olive oil. Another great benefit to the golden beet spirals is they cook in minutes making it simple to prepare a meal in under 10 minutes. 

Preparation:

In a large skillet heat 2 tbsp. olive oil over medium heat. Add chopped garlic and cook for several minutes until fragrant. Add beet spirals toss in olive oil to coat all spirals. Add basil, salt, and pepper and allow to cook for 3-4 minutes. Remove from heat and mix in Parmesan cheese. Serves wonderful immediately, but also reheats well for flavorful leftovers. 

*Tip: For an entree or pasta dish split into 2 servings. For a side the recipe can be split into 4 servings*  

 

Shredded turkey and black bean soup

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This shredded turkey and black bean soup is a perfect change of pace for those turkey leftovers! 

This shredded turkey and black bean soup is a perfect change of pace for those turkey leftovers! 

Prep time: 15 minutes

Total cook time: 50 minutes

Ingredients:

2 cups chicken stock or turkey stock

2 cups cooked shredded turkey

15 oz. (1 can) low sodium black beans, drained and lightly rinsed

16 oz. no added salt tomato sauce

1 tomato, chopped

1 onion, chopped

4 cloves garlic, chopped

1 cup carrots, chopped

2 tbsp. olive oil

1 1/2 tsp. cumin

1 tsp. chili powder

1 tsp. salt

Directions:

In a large saucepan on medium heat sauté the onions, garlic, and carrots in the olive oil. Cook for ~ 5 minutes or until the onions are translucent and become fragrant. Add the chicken stock, tomato sauce, tomato, cumin, chili powder, and salt. Toss in the cooked turkey and beans. Stir well to combine all ingredients. Bring to a simmer, cover, and cook for 35 minutes. Ladle into bowls and enjoy!   

Roasted Purple Potatoes and Carrots

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Servings: 4                                                           Serving Size: 1/2 cup 

Ingredients:

4 Carrots, pealed and sliced 

4 Purple potatoes, peeled and sliced 

1/4 cup olive oil

Salt and pepper 

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Directions: 

Preheat oven to 400 degrees. Line a large baking sheet with foil and spray lightly with nonstick spray. Add sliced carrots and potatoes to a bowl and toss with olive oil. Spread evenly across the baking sheet and sprinkle with salt and pepper. Place into the oven and cook ~ 30 minutes or until the potatoes are soft. 

 

Beans & Greens Soup with Ham

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This Beans & Greens soup with Ham is a great meal to prepare in bulk and enjoy as the weather cools. The soup features pinto beans, collard greens, and mustard greens, turnip greens all filled with flavor from the ham bone. 

Makes 7 - 2 cup servings 

Prep Time: Overnight bean soak 8 hours + 15 minute prep. 

Cook Time: 4-6 hours 

INGREDIENTS:

1 Bag Pinto beans

1 large onion, chopped 

1 Ham Bone

1 Bay leaf 

2-3 tsp. salt

1 tsp pepper (or to taste)

8 oz Bag Combo Greens (collard, mustard, and turnip) or any combo of these greens per your preference

 10 cups water 

Directions:

Soak beans overnight or with quick soak method. Before each method sort and rinse beans.  For the quick soak: Boil ~ 8-10 cups of water then add beans. Allow beans to boil for ~ 2 minutes. Remove from heat and let soak for 1 hour. Drain beans and rinse under fresh water. For overnight method: Add the beans to ~8-10 cups of water and allow to soak overnight. In the morning drain water and rinse beans. Soaked beans are now ready to be prepared*

In a large pot add soaked beans, ham bone, onions, bay leaf, salt, pepper, and water. Bring to boil then reduce heat to low and allow to cook stirring periodically.  The last hour of cooking add the greens and continue cooking. When the soup is complete remove the ham bone. Allow to cool then remove the excess meat from the bone and add to the soup.

 If freezing, separate into single serve portions to cool quicker. Once cooled seal in air tight containers or freezer bags, date, label, and place in freezer. 

 

Chocolate Banana Bread

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This chocolate banana bread is the perfect recipe for those ripe bananas that have been sitting on the counter or in the fridge. 

Chocolate Banana Bread 

Serving size: 1 slice

Serving per recipe: 8

Prep time: 15 minutes. Cook time: 60 minutes 

2 cups all purpose flour

1/2 cup sugar

2 tbsp. ground Flaxseed

2 tsp baking soda

1/2 tsp salt

1/2 cup mini dark chocolate chips

3 ripe bananas, smashed

3/4 cup low fat plain or vanilla Greek yogurt

6 Tbsp. butter

2 Eggs

1 tsp vanilla extract

Preheat oven to 350 degrees F.  Using butter or cooking spray grease a 9x5 baking pan. Combine all purpose flour, flaxseed, baking soda, and salt.  In  a separate bowl combine softened butter and sugar. Then beat in eggs and add vanilla extract. Add wet ingredients to dry ingredients , followed by mashed bananas and yogurt. Mix until combined. Last add in chocolate chips and gently mix into the batter. Pour into baking pan and cook for ~ 50-60 minutes or until toothpick comes out clean. 

Pumpkin Chocolate Granola

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Gluten free pumpkin granola filled with pumpkin seeds, mini chocolate chips, dried cherries, and chopped walnuts. 

Gluten free pumpkin granola filled with pumpkin seeds, mini chocolate chips, dried cherries, and chopped walnuts. 

Serving size: 1/2 cup

Servings per recipe:  12 servings (1/2 cup servings) - Prepares 6 cups total

Prep time: 15 minutesCook time: 40 minutes + 30 minutes cooling

Total time: 1 hour 30 minutes   

Ingredients:

4 cups gluten free oats

1/2 cup pumpkin puree

¼ cup vegetable oil 

1/2 cup pure maple syrup 

1 tsp. cinnamon

1 tsp. vanilla extract

1/3 cup dried cherries

1/3 cup chopped walnuts

1/3 cup pumpkin seeds 

1/3 cup mini dark chocolate chips

 

Spread the granola in a single layer on your parchment covered baking sheet. 

Spread the granola in a single layer on your parchment covered baking sheet. 

Directions: 

Preheat oven to 300 and line a baking sheet with parchment paper. In a medium sized bowl combine the pumpkin and cinnamon and mix together. Then add the vegetable oil, maple syrup, and vanilla to the pumpkin.  Combine and set aside.  Add oats to a large bowl, then mix in the wet ingredients.  Spread the oats in a single layer on the baking sheet. Bake for 20 minutes then remove from oven and flip oats over to cook on the opposite side. Return to oven and cook for another 20 minutes or until the oats start to harden. Remove from oven and let cool completely before adding additional ingredients. Add dried cherries, walnuts, pumpkin seeds, and chocolate chips. Store in an airtight container and Enjoy! 

** Feel free to exchange the add in's to the base granola. Great options include raisins, dried cranberries, dried blueberries, hazelnuts, almond slivers, chopped nuts, or macadamia nuts**  

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You might not want to share, but this recipe makes for a perfect homemade gift for friends, family, or coworkers! 

Pumpkin Date Bites

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Serving size: 1 Square 

Servings per recipe: 25 squares 

Prep time: 15 minutes + 1 hour refrigeration before serving

Ingredients:

18 pitted dates 

3/4 cup pumpkin seeds 

Directions:

Place the dates in a small bowl and cover with warm water to soften the dates. Allow to soak for ~ 10-15 minutes. Drain the dates and dry gently with towel or paper towel. While the date is soaking measure out the pumpkin seeds and place in food processor and process until finely chopped. Place in a bowl. Once the dates are soften place them in the food processor and pulse until finely chopped. Add the dates to the bowl of pumpkin seeds and press together with your fingers. Transfer the combined dates and pumpkin seeds to a sheet of parchment or wax paper and flatten to an evenly textured square. Refrigerate for 30-60 minutes. Remove and cut into 5 rows with 5 columns or other desired size. Tightly wrap squares individually with plastic wrap. Store squares in refrigerator for up to 2 weeks.

 

Good Morning Almond butter Chocolate Cherry Oats

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Start your morning right with these Overnight oats! This gluten free, diary free breakfast is filled with chocolate almond milk, almond butter, and fresh cherries!

Start your morning right with these Overnight oats! This gluten free, diary free breakfast is filled with chocolate almond milk, almond butter, and fresh cherries!

Serving size: 1 

Active prep time: 5 minutes 

Inactive Prep time: 6 hours 

Ingredients:

1 Nearly empty Almond Butter Jar ( or to enjoy this recipe anytime just add ~ 1 tbsp. Almond butter to the recipe and prepare in a mason jar or glass bowl)

2/3 cup quick oats 

1 cup Chocolate unsweetened almond milk

 1/4 cup sliced cherries 

Drizzled honey, optional 

Directions:

Combine all ingredients and allow to sit overnight (or at least 6 hours) in the refrigerator. Enjoy cold or warm ( heat in microwave for 1-2 minutes). 

Freezer Friendly Bean Burritos

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Filled with flavorful slow cooked black beans, melted cheese, and roasted broccoli these freezer friendly burritos are a must add recipe to add to your meal prep rotation! 

Filled with flavorful slow cooked black beans, melted cheese, and roasted broccoli these freezer friendly burritos are a must add recipe to add to your meal prep rotation! 

I am a huge fan of freezer friendly meals. I mean honestly who doesn't love having home cooked meals ready and waiting after a long day?!? Working with families with inflammatory bowel disease one of the biggest challenges are finding recipes that respect food tolerances and dietary restrictions that the WHOLE family can enjoy.  Being a mom with Ulcerative Colitis I definitely relate to this challenge.  It is difficult to prepare multiple meals for multiple family members based on food preferences and dietary modifications. That is one of the many reasons I love this recipe. Since the burritos are single severe each family member can modify the foods they prefer or tolerate in their burritos and have them prepared and labeled for an easy weeknight meal that simple needs to be microwaved. When it comes to burritos the combos for ingredients are endless so feel free to be creative when you prepare your own. This recipe takes you through preparing homemade beans, but canned low sodium beans can be substituted to save time. Additional ingredients that work well include chicken, rice, and a variety of vegetables. 

FREEZER FRIENDLY BEAN, CHEESE, AND ROASTED BROCCOLI BURRITOS

Prep time (not including soaking): 15 minutes for beans + 20 minutes for burrito building 

Cook time: 4-5 hours 

Serving size: 15 burritos (5 cups of beans)

INGREDIENTS:

Beans:

3 cups water 

5 cups low sodium chicken broth or homemade chicken stock 

16 oz bag black beans, *quick soaked or overnight soaked*

5 cloves of garlic, sliced 

2 onions, chopped 

1 tsp. salt 

1 tsp. cumin 

1/2 cup cut cilantro leaves, chopped (not packed)

Roasted Broccoli

3 3/4 cups broccoli, chopped

1-2 tbsp. olive oil 

Salt and pepper  

Additional Ingredients:

2 cups cheddar, Monterrey Jack blend or diary free cheese  

15 tortillas 

Freezer Prep Materials: 

Wax Paper, 12 - 12 x12 inch pieces 

Foil, 12 - 12 x 12 inch pieces 

Permanent marker 

1-2 freezer bags 

Directions: 

*Soak beans overnight or with quick soak method. Before each method sort and rinse beans.  For the quick soak: Boil ~ 8-10 cups of water then add beans. Allow beans to boil for ~ 2 minutes. Remove from heat and let soak for 1 hour. Drain beans and rinse under fresh water. For overnight method: Add the beans to ~8-10 cups of water and allow to soak overnight. In the morning drain water and rinse beans. Soaked beans are now ready to be prepared* 

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Take the soaked beans and add them along with the water, chicken broth, garlic, onions, salt, cumin, and cilantro to the cooking pot. Bring to a boil then reduce heat and allow to cook for 5 hours. Beans will thicken as they cook.  Beans can be served whole or mashed for more of a "refried" appearance. 

As the beans finish cooking (~ the last 30 minutes of cook time) prepare the roasted broccoli. Preheat oven to 400 degrees. Place broccoli on baking sheet and toss with olive oil, salt, and pepper. After tossing spread broccoli across the baking sheet leaving space between each piece. Roast vegetables until vegetables are slightly soft with a small bit of charring. Cook time ~ 15-20 minutes. Remove from oven and allow to cool. 

Once beans and broccoli are cool begin burrito building. Warm tortillas slightly to prevent cracking. Add 1/3 cup beans, 1/4 cup broccoli, and 2 tbsp. cheese to each tortilla. Fold to secure filling. Wrap burrito in wax paper followed by foil for freezing. Label each burrito with date, filling, and preparation instructions with sharpie marker.  For freezer organization place all of the wrapped burritos in a freezer plastic bag to secure burritos in one place and create ease in freezer friendly meal inventory. 

When ready to enjoy remove burritos from freezer, remove foil and waxed paper, and wrap loosely in a papertowel and heat for 1-2 minutes.  

 

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Double Dark Chocolate Cake

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This mouth water homemade chocolate cake uses applesauce for sweetness to minimize the need for added sugar. 

This mouth water homemade chocolate cake uses applesauce for sweetness to minimize the need for added sugar. 

Serving size: 

Ingredients:

1 cup flour

1/4 cup Almond flour 

1 tsp. baking soda 

1/4 cup cocoa powder 

1/2 cup brown sugar 

1/4 tsp. salt 

1/4 cup applesauce 

1 Egg 

2 tbsp. butter 

1/4 cup mini dark chocolate chips 

Preheat oven to 350 degrees. Combine the dry ingredients- flour, almond flour, baking soda, cocoa powder, brown sugar, and salt.  In a separate bowl combine applesauce, softened butter, and egg. Add wet ingredients to dry and combine. Last lightly mix in the chocolate chips. Bake for 25 minutes or until toothpick comes out clean. 

Gluten free Strawberry Banana Muffins

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These gluten free, diary free muffins use garbanzo bean flour to add a nutty flavor that perfectly compliments the fruity flavor of the strawberries and bananas. 

These gluten free, diary free muffins use garbanzo bean flour to add a nutty flavor that perfectly compliments the fruity flavor of the strawberries and bananas. 

Garbanzo beans or chickpeas are commonly known for adding delicious flavor to hummus, but its flour variety can be used as a wonderful gluten free baking alternative. As always I strive to be honest with my readers and will warn the garbanzo bean flour has a strong flavor, but paired with sweetness from the fruits they compliment each other well. Garbanzo bean flour is nutritionally superior to standard flour including double the protein, five times the fiber as traditional flour, and is a good source of iron. These muffins offer a unique gluten free and diary free muffin that taste great for breakfast or as a snack.   

Garbanzo bean flour is gluten free. Per 1/4 cup it contains 6 grams of protein, 5 grams of fiber, 18 grams of carbohydrate, and 110 calories. 

Garbanzo bean flour is gluten free. Per 1/4 cup it contains 6 grams of protein, 5 grams of fiber, 18 grams of carbohydrate, and 110 calories. 

Gluten Free Strawberry Banana Muffins 

Yield: 9 muffins

Prep time: 10 minutes               Cook time: 15 minutes               Total time: 30 minutes

Ingredients:

1 cup Garbanzo bean flour 

1/4 cup sugar 

1 tsp. baking powder 

1/2 cup applesauce 

1/4 cup canola oil 

1 large ripe banana, smashed 

1/2 cup strawberries, chopped 

1 tsp. cinnamon 

Directions:

Preheat oven to 350 degrees. Line muffin pan with muffin liners, non stick spray, or grease lightly to prevent sticking. Place a small amount of water in unused muffin holes. Combine garbanzo bean flour, sugar, baking powder, and cinnamon. Then add applesauce, oil, and smashed banana and combine together. Last fold in the strawberries. After 15 minutes check muffins with a toothpick. Muffins are complete when toothpick comes out clean. 

 

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Black Bean Pasta with Vegetables

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Protein packed black bean pasta with colorful broccoli and orange bell pepper for the perfect vegetarian one pot meal!  

Protein packed black bean pasta with colorful broccoli and orange bell pepper for the perfect vegetarian one pot meal!  

I am always excited to try new foods and recently we have been hooked on black bean pasta. While I don't think it taste like traditional pasta, it has a unique taste that is wonderful! I feel this is similar to almond or soy milk, while I enjoy both I don't think they necessarily taste like traditional cows milk.  Here are some of the amazing nutritional facts on black bean pasta. First its a great gluten free alternative to traditional pasta. It is also packed with protein, high in fiber, and lower in carbohydrates than traditional pasta. On average black bean pasta per 2 ounce serving has 14 grams protein, 15 grams fiber, and 35 grams carbohydrate compared to traditional pasta with 7 grams of protein, 2 grams of fiber, and 41 grams of carbohydrates. Combined with colorful broccoli and orange bell peppers you have a perfect vegetarian one pot meal.   

Total Prep and Cook Time: 25 minutes 

Servings per Recipe: 4 

Ingredients: 

2 cups Black bean pasta 

2.5 cups broccoli, chopped (you can also use frozen broccoli) 

1 Orange bell pepper, chopped 

1.5 tbsp. olive oil + 1 tbsp olive to drizzle 

4 cloves of garlic, chopped 

1 tsp. salt 

1/4 tsp. pepper

Directions:

Fill a medium pot with water and lightly salt the water. Bring water to a boil over high heat. Once water is boiling add pasta. Gently stir the pasta intermittently and cook for 8-10 minutes (careful not to overcook). Remove pasta from heat, drain, and set aside.  Lightly rinse the pot used to cook pasta as wit will be used to cook the vegetables. Over low to medium heat saute garlic in 1.5 tbsp. olive oil and add the broccoli and orange peppers. Saute for ~4 minutes. Next add pasta to the pot. Lightly drizzle with 1 tbsp of olive oil and combine pasta and vegetables. Add salt and pepper as listed or to taste. 

*For an extra boost of flavor top with grated Parmesan cheese***

Homemade Strawberry Ice Cream

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Prep time: 10 minutes 

Total cook time: 40 minutes

Serving Size: 12 (1/2 cup servings)

Ingredients:

1 pint fresh strawberries, stems removed 

3/4 cup sugar 

1 cup 2% milk 

2 cups heavy cream 

2 tsp. vanilla extract 

In a blender or magic bullet puree the strawberries then set aside. In a bowl combine sugar, milk, cream, and vanilla extract. Then add the strawberry puree and mix gently. Add the mixture to your frozen ice cream maker bowl. Turn machine on and let mix until ice cream is thick, ~ 30 minutes (although times may vary based on ice cream machine used). Best if served immediately or stored frozen in a sealed container. 

 

Peanut Butter Protein Rice Crispy Treats

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High Protein Peanut butter Recipe Crispy Treats 

High Protein Peanut butter Recipe Crispy Treats 

Serving per recipe: 12 

Total preparation time: 20 minutes

Ingredients:

4 cups Rice cereal

1/2 cup natural peanut butter

1/2 cup honey

1/4 cup vanilla protein powder

4 tbsp. butter

In a sauce pan melt butter. Add honey and peanut butter to melted butter and stir to combine. In a separate bowl combine rice cereal and protein powder and mix. Pour peanut butter mixture over the rice cereal and combine well. Transfer to greased 13 x9 inch pan and push firmly down evenly across the pan. Allow to cool and slice to make 12 treats! 

Double chocolate Gluten Free Cookies

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Serving Size: 2 cookies

Servings per recipe: 10 for a total of 20 cookies

Prep time: 15 minutes. Cook time: 10 minutes 

Ingredients:

2 cups gluten free oats 

1/4 cup cocao powder

1/4 tsp. salt 

2 tbsp. butter, softened

2 medium bananas, smashed 

1 Egg 

2/3 cup mini dark chocolate chips (aim for a chocolate with greater than 60% cocoa)

Directions: 

Preheat oven to 350 degrees. Lightly grease with butter or spray a cookie sheet with nonstick cooking spray. In a bowl combine oats, cocao powder, and salt. In a separate bowl combine smashed bananas, soften butter, and egg. Add wet ingredients to dry ingredients and mix together well. Lightly add in the chocolate chips. Form into cookie balls and flatten to desired cookie size (they will not rise). Bake for 10 minutes.  

Strawberry Cherry Granita

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This strawberry cherry frozen granita is the perfect fancy dessert to cool you off this summer. 

This strawberry cherry frozen granita is the perfect fancy dessert to cool you off this summer. 

Servings: 6  servings

Prep time: 30 minutes

Total time: 4 hours 30 minutes (with freezing)

Ingredients:

2 cups strawberries, halved and stems removed

2/3 cup cherries, seed removed 

1/3 cup 100% Pomegranate juice 

1 cup water 

1/3 cup sugar 

Juice of 1 lemon

Directions: 

In a small pot add water and heat over medium heat. Next add the sugar to the water. Stir occasionally until sugar is completely dissolved (we will call it our version of a simple syrup). Remove from heat and allow to cool. While cooling add strawberries and cherries to blender and puree. Once the simple syrup is cooled add it along with the lemon juice and pomegranate juice to the strawberries and cherries. Blend together then pour mixture into a 13 x9 inch pan and place in freezer. Ever 30 minutes mix the puree as it begins freezing. Once completely frozen (~ 3-4 hours) you are ready to prepare to serve. Using a fork scrap off clusters for a delicious dessert or snack! 

* To save time while simple syrup is cooling remove stems from strawberries and seeds from cherries*

This frozen treat is the perfect way to combat the summer heat. Love to use seasonal fruit in recipe and summer seasonal fruits are some of my favorites. This recipe is packed strawberries, cherries, and pomegranate juice to pack an antioxidant punch while enjoying a treat that will cool you off!  

 

 

Tropical Mango Banana Ice Cream

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Tropical Mango Banana "Nice cream"  

Tropical Mango Banana "Nice cream"  

Prep and prepare time: 5 minutes

Serving size: 1

Ingredients:

1 cup frozen ripe banana slices

1/2 Mango cubed (~1/4 cup)

2-3 tbsp. milk (coconut milk, cows milk, almond or soy milk all taste great).  

1 tsp. vanilla extract

Directions:

Place banana slices, mango, vanilla, and 2 tbsp. milk into blend until reaches the consistency of ice cream. If needed add the additional tablespoon of milk. 

 

Chocolate Peanut butter Jar Overnight Oats

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Peanut butter and chocolate are such a delicious combo and this recipe is no exception! Its the perfect use for that leftover peanut butter that never wants to come out of the jar! 

Peanut butter and chocolate are such a delicious combo and this recipe is no exception! Its the perfect use for that leftover peanut butter that never wants to come out of the jar! 

Serving size: 2 

Prep time: 5 minutes 

Cook Time: 5 minutes + 8 hour refrigeration overnight 

Ingredients: 

1 cup Oats 

1 3/4 cup Ultra Filtered Chocolate Milk (such as Fairlife) or Chocolate Almond milk

1 Large Banana, chopped 

1 -16 oz Jar near complete Natural peanut butter

Drizzle of honey optional

Directions:

Add oats, milk, and chopped banana to peanut butter jar. Combine and cover with jar top. Allow to refrigerate overnight and enjoy cold or warm in the morning!  

 

Homemade Blueberry & Cherry Chocolate Granola

laura lomax

 
Homemade gluten free granola with blueberries,  cherries, and chocolate 

Homemade gluten free granola with blueberries,  cherries, and chocolate 

Serving size: 1/4 cup

Servings per recipe: 18 (1/4 cup servings) - Prepares 4.5 cups total

Prep time: 15 minutes Cook time: 30 minutes + 30 minutes cooling

Total time: 1 hour 15 minutes   

Ingredients:

3 cups gluten free oats

½ cup + 1 tbsp. almond butter

¼ cup honey

2 tbsp. maple syrup

1 tsp. vanilla extract

½ cup dried blueberries

½ cup dried cherries

½ cup dark chocolate chips

Preheat oven to 325 and line a baking sheet with parchment paper. In a large bowl add oats. In a microwave safe bowl melt the almond butter, honey, and maple syrup (microwave for ~30-60 seconds). Once heated, stir and add the vanilla extract. Add the mixture to the oats and stir to combine evenly over the oats. Spread the oats in a single layer on the baking sheet. Bake for 15 minutes then remove from oven and flip oats over to cook on the opposite side. Return to oven and cook for another 15 minutes for a total of 30 minutes. Remove from oven and let cool completely. Add chocolate, dried blueberries, and dried cherries. Enjoy! 

 

Baked Chicken Tenders

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Servings: 5

Servings size: 2 tenders

Prep time: 10 minutes. Cook time: 30 minutes. Total time: 40 minutes

2 skinless boneless chicken breast, sliced into ½ inch strips

1 Egg

1 cup whole wheat bread crumbs                            

¼ cup Parmesan cheese

1 tbsp. McCormick salt free original all-purpose seasoning

1 tsp. salt

1 tsp. pepper

Preheat oven to 365. Line a baking sheet with foil and spray with nonstick spray. In a small bowl beat the egg. In a different bowl combine breadcrumbs, Parmesan cheese, All-purpose seasoning, salt, and pepper. To prepare the chicken dip the chicken tender in egg then coat in breadcrumb mixture. Place on the baking sheet and repeat for the remixing chicken tenders.  Place in the preheated oven and cook for ~ 20-30 minutes (depending on thickness of tenders. Serve alone or with your favorite dipping sauce.