Maple Cinnamon Granola

Maple Cinnamon Granola

Granola is definitely one of my go to breakfasts, especially on mornings that I plan to workout and need something to sustain me for a couple of hours.  However, granola always seems to be up for debate as to whether it is healthy or not because although it is usually a great source of fiber and healthy fats it can also be very high in calories, fat and sugar.  This recipe gives you the option to adjust all that to your preference and decide how much sugar and fat you want to add.  I have to admit, as this recipe stands, it is a bit sweet for my taste, so I am sure the amount of maple syrup could be reduced, even by half, and it would still taste perfect.  I added in a lot of nuts as well, because I rely on them as protein and they usually prevent me from getting hungry for hours afterwards.  The dried blueberries are a healthy source of antioxidants and vitamins, although they also contain a lot of sugar.  But my kids love them and I love to see my kids eat what I bake, so I tossed them in at the end.  The result is an amazingly flavorful, indulgent breakfast that when served with some fresh fruit and a little organic milk, soy milk or Greek yogurt is a perfect way to start the day. 

* I like to top my serving of with a couple of tablespoons of chia seeds for an extra nutritional boost.

Southwest Salad with Avocado Lime Dressing

Southwest Salad with Avocado Lime Dressing

Sometimes a simple dinner is exactly what is needed at the end of a long day.  The night I made this I was cooking only for myself, but I wanted something healthy and satisfying.  I just didn't want to spend more than 10 or 15 minutes in the kitchen preparing it.  I had eaten the same salad mix in a bag a few days before and although I liked the ranch style dressing that came with it, I wanted to make something I knew would be not only more nutritious, but more flavorful as well.  So I got rid of the dressing packet and got out some fresh ingredients from my fridge and whipped up this delicious meal.  Because the salad base is mostly cabbage and kale it held up well with the creamy avocado dressing and honestly tasted just as good, if not better, as leftovers the next day for lunch.  I know that corn is not the most nutritious "vegetable" and has been vilified in the news recently as a contributing factor to high spikes in blood sugar, but I wanted some carbs in my salad and I figured organic corn was a decent pick. I added black beans for protein, although cut up chicken or salmon would have worked as well.  The secret is in the dressing, which tasted so creamy you would think it is bad for you, but it is just the perfection of an avocado adding healthy fats and flavor to a delicious dinner salad.

Cheddar and Chive Muffins

Cheddar and Chive Muffins

Usually when I think of a muffin, I think of something sweet that I would eat for breakfast or in the afternoon with a cup of coffee.  And usually they are not considered very healthy because of the presence of some sort of sugar.  That is why these delicious and savory muffins are such a perfect treat.  They are so moist and full of flavor that you will not miss the sweetness and can easily be served with breakfast (great with a side of scrambled eggs), as a quick snack, a lunch sandwich replacement (it has the cheese already baked in!) or as an accompaniment to a dinner salad.  I made these a couple of weeks ago to go with a quick and easy "breakfast for dinner" meal, and then ate the left overs for lunch with a piece of fruit while skiing the following day.  You could easily swap out the sharp cheddar cheese for your family's favorite kind, or add in different herbs or veggies.  Think of it as a meal in a muffin tin and the possibilities are endless!