Power Greens and Super Grains Salad

We all want to eat better to feel better, right? This salad not only fits the "eat better" bill, but it's really delicious too! There are so many organic medleys of hearty greens ~ washed & ready to use. For this recipe, I used one with baby greens: spinach, chard, kale, and mizuna. Have you tasted mizuna? It's an Asian mustard green and looks like arugula. The mild greens are packed with vitamin C, iron and folate ~ and contain powerful antioxidants. And I used a super grains blend of buckwheat, millet, red quinoa and white quinoa to make the salad heartier. (If you don't have access to a power greens mix or a super grains mix, you can use any one or a combination of these.) Also, I added some thinly sliced brussels sprouts to get some cruciferous veggies into the mix.

The granny smith apples add some tartness, dried cranberries some sweetness and toasted pecans an earthy flavor, while adding some crunch (definitely don't skip the toasting because toasting intensifies the flavor ;o)  A light sweet and sour dressing is all that's needed to complete the salad. I hope you enjoy this healthy and delicious salad as much as I do!

Yield: 2 main course salads (or 4 side salads)

Salad Ingredients:

• 5-6 ounce bag of mixed dark greens
• 6-8 brussels sprouts, thinly sliced
• 1 granny smith apple, cut into bite-sized pieces
• 1/4 cup red onion, thinly sliced
• 1/4 cup reduced sugar whole dried cranberries
• 1/4 cup pecan pieces, toasted

Super Grains:

• 2 cups water
• 1 cup super grains
• 1 tablespoon butter
• Salt and pepper to taste

Dressing Ingredients:

• 2 tablespoons extra virgin olive oil
• Juice from 1/2 lemon
• 1 teaspoon raw honey
• Salt and pepper to taste

Directions:

• Super Grains: In medium saucepan, over medium heat, combine water, a dash of salt and super grains. Cook until all water is absorbed, approximately 15 minutes. Remove from heat; mix in butter, salt and pepper; set aside. 
• Dressing: In a small bowl, whisk together the dressing ingredients; set aside.
• Wash and cut brussels sprouts and apple. Toast walnut pieces in dry skillet over medium heat, tossing frequently, until browned to perfection ;o)
• Assemble Salads: Evenly divide ingredients between 2 salad bowls or plates starting with salad greens, brussels sprouts, apples and onions; drizzle with salad dressing and mix until thoroughly combined.  Sprinkle with cranberries and toasted pecan pieces. Top with 1/2 cup of super grains. (There will be leftover grains.)

Peg's Healthy Granola with Hemp and Chia Seeds

The base for this healthy and delicious granola is raw oats. It includes toasted coconut flakes, toasted almonds and two super foods: hemp and chia seeds ~ excellent sources of Omega 3, protein and fiber. The granola is sweetened with raw honey, which has been my sweetener of choice lately. Did you know that raw honey contains natural antioxidants, as well as many vitamins and minerals? There's no reason to fill guilty about incorporating some of this granola into your daily diet ;o)

Ingredients:

• 3 cups raw oats
• 1/2 cup organic coconut flakes, toasted and roughly chopped
• 1/2 cup sliced almonds, toasted
• 1/4 cup white whole wheat flour
• 1/4 cup chia seeds
• 1/4 cup hemp seeds
• 1/2 cup raw honey
• 1/3 cup coconut oil
• 1 teaspoon vanilla extract

Directions:

1. Toast coconut and almonds: Heat oven to 350 degrees. Line large baking sheet with parchment paper. Spread coconut on one side and almonds on the other side (single layer). Remove coconut after about 4 minutes, or until lightly browned; toss the almonds around and continue toasting them for another 2-3 minutes, or until lightly browned. Reduce temperature to 300 degrees.
2. Mix dry ingredients together in a large bowl.
3. Mix balance of ingredients in a small bowl; add mixture to dry ingredients and stir until thoroughly combined.
4. Spread the mixture on two large baking sheets lined with parchment paper (reuse baking sheet from step 1). Bake for 30 minutes; stir and bake another 15-20 minutes. After completely cooled, store in airtight container. 

Applesauce Walnut Mini Bundt Cakes

These cute and moist Applesauce Walnut Mini Bundt Cakes are light and delicious. The recipe includes just 2 tablespoons of coconut oil, and they're sweetened with applesauce and less sugar than most traditional cakes. The walnuts were added to give them some crunch and texture. There's always room for a little treat ;o)

12 Servings

Ingredients:

• 2 cups flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups unsweetened applesauce
• 3/4 cup sugar
• 1/2 cup original coconut milk
• 2  large eggs
• 2 tablespoon coconut oil
• 1/2 teaspoon vanilla bean powder (or 1 tsp vanilla extract)
• 1/2 cup walnuts, coarsely chopped

Directions:

1. Preheat oven to 350 degrees. 
2. Lightly grease 12-cup mini bundt cake pan (or cup cake pan)
3. Whisk together flour, cinnamon, baking powder, baking soda and salt together in a small bowl; set aside. 
4. In a medium mixing bowl, cream together applesauce, sugar, milk, eggs, coconut oil and vanilla; add dry mixture and beat until batter is smooth. Fold in walnuts. 
5. Divide batter evenly among prepared mini bundt cake pan and bake in preheated oven for 25 minutes, or until toothpick inserted in the center of a muffin comes out clean.
6. After allowing cakes to cool on wire rack for about 10 minutes; remove cakes from pan. Dust with additional cinnamon and sugar or confectioners sugar, if desired.

Cruciferous Salad with Crunchy Italian Roasted Chickpeas

It's common knowledge that a higher consumption of vegetables protects against some diseases, including some types of cancers. Dr. Fuhrman, who promotes eating an anti-cancer diet, recommends eating vegetables from the cruciferous family everyday. I'm always looking for ways to include more cruciferous vegetables in my diet. I used to think that cabbage was only for cole slaw, but have discovered that it's a great base for many salads. This recipe includes cabbage and brussels sprouts, two vegetables from the cruciferous family. Since they have a slightly bitter taste, they are blended with carrots, dried cranberries, and a slightly-sweet dressing. And the crunchy Italian roasted chickpeas sort of serve as a healthier crouton replacement! I hope you enjoy this good-for-you cruciferous salad ;o)

4 Servings

Salad Ingredients:

• 4 cups green cabbage, finely sliced
• 1 cup radicchio, roughly chopped
• 2 carrots, finely sliced
• 1/2 cup brussels sprouts, finely sliced
• 1/2 cup low sugar dried cranberries
• 1/4 cup pumpkin seeds

Chickpeas Ingredients:

• 1 can chickpeas (or soak and cook dried chickpeas)
• 1/2 Tbsp olive oil
• 1 tsp herbes de provence seasoning (or any Italian blend)
• Dash of red pepper flakes
• Salt and pepper to taste

Dressing Ingredients:

• 1/2 cup extra virgin olive oil
• 2 Tbsp white balsamic vinegar
• 2 Tbsp raw cane (or other white) sugar
• 1 clove garlic, minced
• 1 tsp herbes de provence seasoning (or any Italian blend)
• Salt and pepper to taste

*Or use any sweet Italian dressing 

1. Dressing: Whisk all dressing ingredients together in a small bowl; place in refrigerator until you are ready to serve the salads.
2. Chickpeas: Preheat oven to 450 degrees. Rinse and drain chickpeas. Place chickpeas, oil and seasonings in a small bowl (or sealable plastic bag); toss until chickpeas are evenly coated with mixture. Place chickpeas (single layer) on a baking sheet lined with aluminum foil (or parchment or wax paper). Bake in preheated oven for 25 minutes, or until crunchy.
3. Salad: While chickpeas are roasting, finely slice the vegetables, except radicchio (if available, use a food processor with a slicing blade ;o)  Place sliced vegetables in a large serving dish. Roughly chop the radicchio and toss with the other vegetables. 
4. Just before serving, divide vegetables among 4 individual salad bowls or plates. Divide roasted chickpeas, cranberries and pumpkin seeds evenly among the plates. Drizzle dressing over salads. 

Simply Delicious Oatmeal Bowls

I'm lovin' my oatmeal bowls these mornings! I like to make a big batch of oatmeal over the weekend; and then just heat up an individual serving during the week-day mornings ~ adding 2-3 toppings to make the bowls complete. Toasting nuts and coconut flakes really enhance their flavors... to make sure I don't skip this step, I prepare them in advance too. The simpler, the better ~ who has time for anything but a quick breakfast during the work work ;o)  100% whole grain steel cut oats are my oats of choice because they're the least processed oat cereal and are chewier in texture than the more traditional rolled oats. I usually limit my toppings for each bowl to 2 tablespoons ~ so they aren't overloaded with calories. Below are some of my favorite topping combinations:

GRANOLA, BANANA AND ALMOND  BUTTER OATMEAL BOWL

This combination was inspired by Zest Juice, a juice and smoothie bar that offers incredibly delicious smoothie bowls. These are the toppings I get on my Cacao Almond bowls ;o)

Ingredients:

• 1 serving of oatmeal
• 1 heaping tsp of brown sugar, pure maple syrup or other sweetener, if desired
• 1/2 Tbsp granola
• 1/2 banana, sliced
• 1 Tbsp almond butter

Directions:

Cook oatmeal, per package directions, and place in individual bowl. With a spoon, lightly swirl brown sugar into oats. Top with granola, banana and almond butter. And enjoy ;o)

OATMEAL, POACHED EGG & CHEESE OATMEAL BOWL

Ingredients:

• 1 serving of oatmeal
• 1 heaping tsp of brown sugar, pure maple syrup or other sweetener OR 1 tsp butter, if desired
• 1 egg, poached
• 1 ounce shredded colby-jack cheese (or substitute any kind of cheese)
• Salt and pepper, to taste

Directions:

1. Cook oatmeal, per package directions, and place in individual bowl. With a spoon, lightly swirl brown sugar into oats. 
2. Heat water with dash of salt and drop of white vinegar over high heat; carefully drop the egg in the center, while quickly stirring outer edges of water in one direction (which will help ends of egg whites stay together). Turn off heat and cover pan, letting egg cook for 5 minutes. Remove egg with slotted spoon to drain off water; place on top of oats.
3. Top with shredded cheese around edges and season with salt and pepper to taste. 

OATMEAL BOWL WITH BROWN SUGAR, PECANS AND DRIED CRANBERRIES

Ingredients:

• 1 serving of oatmeal
• 1 heaping tsp of brown sugar, pure maple syrup or other sweetener, if desired
• 1 Tbsp pecans, toasted
• 1 Tbsp reduced sugar (or other) dried cranberries

Directions:

Cook oatmeal, per package directions, and place in individual bowl. With a spoon, lightly swirl brown sugar into oats. Top with toasted pecans and dried cranberries.

OATMEAL BOWL WITH TOASTED ALMONDS, BLUEBERRIES AND BUCKWHEAT

Ingredients:

• 1 serving of oatmeal
• 1 heaping tsp of brown sugar, pure maple syrup or other sweetener, if desired
• 1 Tbsp buckwheat
• 1 heaping Tbsp blueberries
• 1/2 Tbsp slivered almonds, toasted

Directions:

Cook oatmeal, per package directions, and place in individual bowl. With a spoon, lightly swirl brown sugar into oats. Top with buckwheat, blueberries and almonds.

MY FAVORITE OATMEAL BOWL with

Ingredients:

• 1 serving of oatmeal
• 1 heaping tsp of brown sugar, pure maple syrup or other sweetener, if desired
• 1/2 Tbsp slivered almonds, toasted
• 1/2 Tbsp chia seeds
• 1/2 Tbsp coconut flakes, toasted

Directions:

Cook oatmeal, per package directions, and place in individual bowl. With a spoon, lightly swirl brown sugar into oats. Top with toasted almonds, chia seeds and toasted coconut flakes.

BERRY DELICIOUS OATMEAL BOWL

Ingredients:

• 1 serving of oatmeal
• 2 Tbsp blueberry or raspberry greek yogurt (fruit on the bottom-type, if possible ;o)
• 1 heaping Tbsp blueberries
• 1 heaping Tbsp rasberries
• 1/2 Tbsp macadamia nuts, coarsely chopped and toasted

Directions:

Cook oatmeal, per package directions, and place in individual bowl. With a spoon, lightly swirl yogurt into oats🍥 Top with blueberries, raspberries and macadamia nuts. Berry delicious!

Slow-Cooked Barbecue Beef Brisket

BBQ Beef brisket is a perfect meat to serve a crowd ~ and I love serving these BBQ Beef Brisket sandwiches for family summer picnics. No worries about overcooking the meat due to late guests because the longer it cooks, the better it taste! And the brisket pairs well with macaroni and cheese, roasted veggies, and a chopped salad. Yep, the menu is a done deal ;o)

Ingredients:

• 5-6 lb. beef brisket
• 1 Tbsp olive oil
• 1 cup ketsup
• 1/2 cup brown sugar
• 3 cloves garlic, minced
• 2 Tbsp apple cider vinegar
• 1 Tbsp chili powder
• 1 Tbsp smoked paprika
• Salt and pepper to taste

Directions:

1. Add catsup, brown sugar, garlic, vinegar and seasonings to a small bowl; stir until combined. Set aside.
2. Remove most of the top fat; leave only a thin layer (no more than 1/4"). Season sides and bottom of beef brisket with olive oil, and sprinkle entire brisket with salt and pepper. Place brisket in a large cast iron skillet over medium-high heat and cook each side until browned, about 10 minutes. If skillet is too small, cut in half and brown in 2 batches.
3. Lightly spray the inside of a large slow cooker, set on low, with cooking spray. (If available, use an 8 quart oval crock pot.)  Transfer brisket to slow cooker, fat side up; pour the bbq sauce over the brisket. Add about 1 cup of water around edges.  Cover and cook about 7 hours. Do not lift the lid during this time or you will need to increase your cooking time as much as 30 minutes per lift. The brisket is done when a meat thermometer reads 160 degrees at thickest part of meat. 
4. Remove the brisket to a cutting board; remove all visible fat from brisket. Using 2 forks, pull brisket apart. Remove any visible fat from the bbq sauce and then return brisket to slow cooker and continue cooking until ready to serve. 
5. If you prefer a thicker bbq sauce, transfer sauce to a small saucepan.  In a small cup, whisk together 1 teaspoon of corn starch and a small amount of cold water; then whisk into the BBQ sauce; stir until sauce thickens.