So normally, I do a lot more prep than I was
able to do this time.
I have been really busy and just
didn't have time to do much prep.
I made Date Honey last night,
and soaked some Great Northern Beans,
which I have in the crock right now
and that was the extent of my prep.
So today, I have been prepping some things
to have on hand over the next few days and thought
I would share them with you.
I made this granola right HERE (recipe below).
And the only thing I changed was I used
Coconut oil instead of olive oil,
and I didn't have walnuts,
so I omitted them.
This granola is deliciousness.
I portioned it out and just grabbed a serving of it this
afternoon and added a little almond butter
and date honey,
and it was SO YUMMY!!!
And a great little pick me up this afternoon.
Gimme More Granola
1/4 cup chopped dried plums or Medjool dates
1/4 cup water
1 cup old-fashioned rolled oats
2 tablespoons unsweetened apple juice
1 tablespoon extra-virgin olive oil
1/4 cup raisins
2 tablespoons chopped almonds
2 tablespoons chopped walnuts
2 tablespoons sunflower seeds
2 tablespoons unsweetened shredded coconut
1/4 cup water
1 cup old-fashioned rolled oats
2 tablespoons unsweetened apple juice
1 tablespoon extra-virgin olive oil
1/4 cup raisins
2 tablespoons chopped almonds
2 tablespoons chopped walnuts
2 tablespoons sunflower seeds
2 tablespoons unsweetened shredded coconut
Preheat oven to 350º F. In a small saucepan, add plums and water. Cook over medium heat 5 minutes, or until plums are softened. Transfer to a food processor or blender, and process until mixture is a thick paste.
In a large bowl, combine plum mixture, apple juice, olive oil, oats, raisins, almonds, walnuts, sunflower seeds, and coconut. Stir well, making sure everything is well coated. Spread out on a baking sheet, and bake 5 minutes. Stir granola, and bake another 5 minutes, or until lightly browned. Let cool (will become more crispy as it cools), and store in an airtight container.
Yield: 8 servings (serving size: about 1/4 cup)
I also made this little babies right HERE (recipe below)
These Pumpkin Pie Energy Bites are so good.
They are chilling in my fridge right now.
YUMM!!!
I also have this little gem in the crock pot right now (recipe below)
White Bean Soup.
Slow Cooker White Bean Soup
Serves: 6-8 (makes 9 cups)
Ingredients
- 2 Tbsp olive oil $0.32
- 4 cloves garlic $0.32
- 1 medium yellow onion $0.73
- ½ lb. carrots $0.55
- 4 stalks (1/2 sleeve) celery $0.80
- 1 lb. dry navy beans* $1.69
- 1 whole bay leaf $0.15
- 1 tsp dried rosemary $0.10
- ½ tsp dried thyme $0.05
- ½ tsp smoked paprika $0.05
- Freshly cracked pepper (15-20 cranks of a mill) $0.05
- 1½ tsp (or more to taste) salt $0.05
Instructions
- Mince the garlic, dice the onion, slice the celery, and slice the carrots into thin rounds. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
- Sort through the beans and remove any debris or stones. Give them a quick rinse and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
- Add SIX CUPS of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook for 8 hours on low or on high for 4-5 hours.
- After 8 hours, stir the soup and mash the beans slightly. Starting with just a ½ tsp, add salt to your liking. I used about 2 tsp total, but keep tasting and adding more, ½ tsp at a time, until it reaches the level that you prefer.
I hope this gives you some places to start. If you have any questions, please don't hesitate to email me. or leave a comment below. Can't wait to hear from you!
Blessings ~~ dawn
YIPEE for healthy recipes!
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