Granola

There is nothing better than a handful of granola. You can eat it by itself, as a cereal, or top it on your favourite dessert. Here's a simple recipe that I like to make with my kids. There are tons of options, so if you don't hae allergies in your family, throw in some nuts, too!

Dry Ingredients:
1 1/2 cups rolled oats
1 1/2 cups gluten free granola (no sugar added)
1/2 cup of sunflower seeds
1/4 cup of sesame seeds (optional)
1/2 cup slivered almonds (optional)
1/2 cup chopped pecans (optional)

Coating Mixture Ingredients:
1/2 cup sucanat
Pinch of se salt
1/2 tsp. cinnamon
1/4 cup of canola oil
1 tsp. vanilla
1/4 cup honey

At the End:
Mix in dried fruits, such as raisins, cranberries, cherries, etc....

Preheat the over to 275 degrees.
Mix the dry ingredients together and set to the side.
In a small saucepan, mix all coating ingredients and warm on low until well blended.
Pour coating mixture over the dry ingredients.
Spread granola over a large baking sheet lined in parchment paper.
Bake for about 40 minutes stirring every 10 minutes with a wooden spoon.
Transfer this onto a cooling rack and allow to cool. Sprinkle with dried fruits of your choice.

Keep in an airtight container for about a week or freeze it!

Adapted from The Clean Eating Cookbook by Tosca Reno.

Savoury Veggie Pancakes

INGREDIENTS

3 tbs of canola oil 2 c of shredded vegetables (carrots, zucchini, yellow squash, brown cremini mushrooms, or white mushrooms) 2 large egg yolks, 1 egg or egg substitution equivalent 1/2 c sour cream 3 tbs cornstarch 1 tbs minced, fresh chives 1/4 tsp salt Ground pepper (for taste) ...

DIRECTIONS

• In a large skillet, heat the oil over medium heat.  Add desired veggies. Saute 1 to 2 minutes or until crisp but tender, stirring constantly.  Remove from heat.  Cool slightly.
• In a bowl, beat egg yolks or egg and mix in the sour cream, cornstarch, chives, salt and pepper to taste.  Stir in the sauteed vegetables.
• In a large skillet, heat the remaining oil over medium-high heat.  Spoon 3 tbs batter into skillet to form 3-inch patties.  Cook until lightly browned underneath, about 2 minutes.  Turn and brown the other side, about 1 minute.
• Transfer to a baking sheet and keep warm in a 200 degree oven while making the rest of the batter.
• Serve hot.  NOTE:  These can be made in advance- just reheat at 325 degrees for 10 to 15 minutes.

Mushroom Meatloaf

Ingredients

* 2 pounds lean ground beef
* 1/2 pound fresh mushrooms, all minced except for 6
* 3/4 cup fresh bread crumbs
* 1/2 cup minced onion
* 1/2 cup ketchup
* 2 eggs, beaten
* 1 1/2 teaspoons salt
* 1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
3. Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.

Pina Colada Upside-Down Cake

Ingredients

• 1/4 cup (50 mL) butter (1/2 stick)
• 1 cup (250 mL) packed dark brown sugar
• 1 medium pineapple
• 1/2 cup (125 mL) maraschino cherries (15-20 cherries)
• 1 pkg (18.25 oz/510 g) yellow cake mix
• 3 eggs
• 1 can (13.25 oz/398 mL) unsweetened coconut milk
• 1 tsp (5 mL) rum extract
• 1/2 cup (125 mL) sweetened flaked coconut

Directions:

1. Preheat oven to 350°F (180°C). Melt butter in a 12-in Skillet over low heat (do not use stainless cookware). Brush sides of skillet with butter using a basting brush. Remove from heat; sprinkle brown sugar over butter and set aside.

2. Slice top and bottom off of pineapple, creating a flat base. Stand pineapple upright; core and peel. Cut each pineapple half crosswise into 12 slices (24 slices total). Arrange 22 of the pineapple slices around outer edge of Skillet; place two pineapple slices in center, forming a ring. Place one cherry in center of pineapple ring and additional cherries around outside of ring.

3. Combine cake mix, eggs, coconut milk and rum extract in a 4-qt. mixing bowl; whisk until well blended. Carefully pour batter over pineapple in Skillet.

4. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Toast coconut on a cookie sheet in oven. Remove cake from oven to cooling rack; cool 5 minutes. Invert cake onto a platter; gently press coconut around top edge and sides of cake.

Yield: 16 servings

Nutrients per serving: Calories 330, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 53 g, Protein 4 g, Sodium 250 mg, Fiber 1 g