Delicious Granola (oil free)

This recipe is one that you’re going to want to keep handy. It’s delicious on its own for a snack, or pour almond milk over it and you have yourself a real treat! I also like throwing a handful in my oatmeal.

I actually made two batches of this–one with almonds and honey (for all of you non vegans 🙂 and one with agave, coconut, and peanuts. I loved the agave, coconut, and peanuts one!! So delicious! Ahhhh my mouth is watering thinking about it, so let’s get to it…….,.

Recipe is adapted from Cooking Classy.

Granola (no oil)

Yield: 8 cups approximately

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

4 c. Whole oats (don’t use quick oats)

2 c. Amaranth flakes

1 c. Slivered almonds or peanuts (I love peanuts)

1/4 c. Coconut, the wide kind (optional)

3/4 c. Packed light brown sugar

1/2 c. Agave or honey

1/4 c. Water

1 tsp. Cinnamon

1/2 tsp. Salt

1 tsp. Vanilla

1/2 tsp. Baking soda

1 c. Dried berries (optional)

Preheat oven to 300 degrees. In a large mixing bowl, toss together oats, amaranth flakes, coconut and sliced almonds, set aside.

In a medium sauce pan, combine brown sugar, agave, water, cinnamon, and salt and bring mixture to a boil. Allow to boil for 1 min. whisking constantly and remove from heat. Stir in vanilla and baking soda and whisk until foamy. Be careful here because the baking soda makes it foam up a lot.

Carefully pour mixture over oat mixture and toss to evenly coat. Spread mixture onto an even layer on a Splat mat or parchment lined baking sheet. Bake in preheated oven for 30 min until golden brown. I cooked it for 10 min intervals and then tossed it a bit to get even cooking. Remove from the oven, toss in dried fruit and allow to cool completely. Store in airtight container but make sure granola is completely cool first.

Enjoy!

Gluten-Free Vegan Pumpkin Banana Bread!

I have to say a word or two about this recipe.

1st–You’re going to be sooooo tempted to eat this straight out of the oven while its hot, BUT RESIST!!  Don’t do it!! Unlike the usual pumpkin bread recipes, where you love a nice hot slice freshly baked, this recipe needs to sit in the refrigerator over night and even the following day, it is so moist and so good.

2nd–Just because it has pumpkin and banana in, don’t use that as an excuse to eat the whole loaf LOL.

I love Chocolate Covered Katie’s recipes.  You may want to check out her site as well.  She has some awesome desserts for the holidays.  Also, for an oil free option, I left out the oil and used almond milk and it was delicious!  Enjoy!

Add to Plan to Eat

Pumpkin Banana Bread

Source: chocolatecoveredkatie.com

Course: Breads

Yield: Yield: 12-16 slices

Ingredients

  • 2 cups flour – I like oat flour (240g)
  • 1 tsp baking soda
  • 34 tsp baking powder
  • 34 tsp salt
  • 12 tsp each: cinnamon ginger, pumpkin pie spice
  • 1 12 cup mashed, overripe banana (360g)
  • 12 cup pumpkin puree (120g)
  • 12 cup pure maple syrup honey, or agave
  • 116 tsp uncut stevia or 2 tbsp sweetener of choice
  • 13 cup oil or milk of choice
  • 2 tsp pure vanilla extract
  • 12 cup chocolate chips optional

Directions

  1. *I’ve tried the recipe successfully with spelt, white, and oat flour. Although I can’t vouch for a flour I haven’t tried, please feel free to experiment.
  2. Preheat oven to 350 F. Grease a 9×5 loaf pan, and set aside. In a large mixing bowl, combine all dry ingredients. Whisk all liquid ingredients in a separate bowl, then pour wet into dry and stir to form a batter. Smooth into the prepared pan. If desired, press some extra chocolate chips into the top. Bake on the center rack 30 minutes, then do not open the oven door but turn off the heat and leave in the closed oven for 10 additional minutes. Let cool completely, then cover and refrigerate overnight. Taste and texture will be much better the second day (and even better the third day as it will get sweeter). Leftovers can be sliced and frozen if desired.

Amount Per Serving (1)

  • Calories: 92

Powered by
Plan To Eat

FRIEND FRIDAY GUEST—MY SISTER, EVON SEELY!!

Today my guest is one of my sisters (I have 3 AWESOME ones 🙂 , Evon Seely!! Evon is the oldest sister in our family of 6 children. I apologize for getting a little personal here but I LOVE MY FAMILY! #sorrynotsorry😜

The Rose Family :).  First pic is of our brother, Bruce, who was killed by a drunk driver at the young age of 24. It was heartbreaking for our family. I was just 8 years of age at that time and he left behind a wife and baby girl. My other brother, Larry, was on a mission for The Church of Jesus Christ of Latter Day Saints at the time and Evon was due with her firstborn.  The second pic is an older pic—me (enormously pregnant with our 4th child), Evon, Larry, Janis, Joanne (front) our dear dad and mom. 

Evon lives about 6 miles from me. She has always been there for me through hard times and good times. One of the memories that touches my heart was when my husband was going to chemo and my 5 children were young, she would drop everything and watch my sweet little darlings so I could be with my DH when he was so terribly sick. She is just that kind of person to everyone. I’m so grateful to have her in my life and so grateful for family. As Princess Diana said, “Family is the most important thing in the world.” And with that, I bring you my sister, Evon!❤️ Isn’t her family so beautiful!!

I am excited to contribute to Peg’s blog. When I was a teenager, I was driving my mom over to Panguitch quite frequently. At last, she asked me if I knew why we were going there so much. I told her no. She then told me that we were going to have a baby. I was so elated and excited! I told her that was great news as I had been praying for a little sister. Mom was about 41 years old at that time and wasn’t overly excited about the event. Peg is the baby of our family and has been adored and loved by her parents and all five of her older siblings. We have wonderful memories of her as she was growing up. She was such a blessing to our family. In fact, our Dad didn’t want “that dentist” to steal away his little Peg! Nevertheless, Peg and Dane did get married and Mom and Dad grew to love him very much too!
When Peg and Dane had children, we were so excited about them! We have many fun and special memories of them. Particularly, I remember the fun the kids had on Princess (the horse) and the day she ran away with Brianne and Nat; then Brance telling me he didn’t know I could run so fast! I love the photo of Brianne, Nat, McKelle and Brance on Princess. When they were little they also liked to run in circles on the blue living room rug. Hilarious! We enjoyed having the kids at our Santa Clara house jumping on the trampoline with their cousins. It was so cute when Caden became confused because his siblings called me aunt and our grandchildren called me grandma, so his name for me was “Aunt Grandma”. I loved tending the children when Peg and Dane went to dental conventions. We would have the grandest times! We have so many precious memories! We dearly love Peg and Dane and their delightful family!

Now, about the recipes . . . Most of my life I have suffered with stomach troubles. Finally, in 2014 I had a colonoscopy-endoscopy and found out that I had celiac disease and some of the complications that are caused by that disease. After learning more about it, I had to give up some of my favorite treats and thought I would never be able to enjoy licorice, breads, cinnamon rolls, etc. After trying some of the expensive (tasteless) commercial treats I decided that I needed to learn how to bake some of them myself. I purchased the book, Gluten-Free Family Favorites by Kelli and Peter Bronski. I liked their Artisan flour mix because it had more grains in it than some of the other mixes and the recipes had less fats. 

Artisan Flour Mix: 

1 1/4 c. brown rice flour

 ¾ c. sorghum flour

 2/3 c. cornstarch

 1/3 c. tapioca flour or tapioca starch 

1 teaspoon xanthan gum. 

Combine all ingredients and whisk well to mix thoroughly. Store in an airtight container for up to 3 months in the pantry or 6 months in the refrigerator.

One of my favorite recipes to make with it is Banana Mini Muffins. 



Banana Mini Muffins

3 medium-size ripe bananas

 1 egg

 ½ c. honey

 ¼ c. applesauce

 1 teaspoon GF pure vanilla extract

Dry Ingredients: 

 1 ½ cups Artisan GF Flour Blend

 1 teaspoon xanthan gum

 1 ½ teaspoons GF baking powder

 ¼ teaspoon baking soda

 ¼ teaspoon salt

 1 teaspoon ground cinnamon. (I like them spicy, so I add 1 teaspoon cinnamon, ½ teaspoon nutmeg and sometimes a few nuts on the top.)

 1. Preheat the oven to 350 degrees F. Grease the cups of a 24-cup mini muffin tin with butter or nonstick cooking spray. Place paper liners in the greased muffin cups, if desired.

2. Mash the bananas in a large bowl until mostly smooth with a few large lumps. Mix in the egg, honey, applesauce and vanilla.

3. In a separate bowl, combine the flour, xanthan gum, baking powder, baking soda, salt, and cinnamon, whisking to mix well. Add the dry ingredients to the banana mixture and mix at low speed just until combined, 5 – 10 seconds. Scrape down the sides of the bowl and mix at high speed for about 5 seconds, until the batter is thoroughly mixed.

4. Scoop the batter into the prepared muffin cups. A cookie scoop works very well to transfer the batter. Bake for 15 to 18 minutes, until the muffins spring back when lightly touched and a toothpick comes out clean. The muffins should be slightly golden brown on top. Let muffins cool in the tin for 5 minutes, then remove and serve.

Me talking again :)— YUM!!!!! Thanks for sharing with us today, Evon! Love you!

Trek Bars and Switching to a WHOLE FOOD Plant Based DIET :)

Where the heck have I been? On vacation to Scandinavia! It was so awesome! Stay tuned for pics and a post about it this week. For now, I want to share with you one of the things I made to take with us for a snack on our vacation! Trek Bars!!! These are an awesome snack for when you’re on the go.  They are so easy to make and so nutritious and delicious. 


Trek Bars

2 1⁄2 C Old fashion oats  

1 C Honey (agave or maple syrup if vegan)  

1 C Natural peanut butter  

1 Tea Kosher salt  

1⁄4 C Chocolate chips Enjoy Life brand

1⁄4 C Dried cranberries or cherries  

1⁄4 C Wheat bran  

1⁄4 C Oat bran  

1⁄4 C Flax meal  

1⁄4 C Millet   

1⁄4 C Sesame seeds  

1⁄4 C Sunflower seeds or Pumpkin Seeds  

Preheat oven to 350 degrees. Grease a 9 x 13 pan. In a large bowl combine oats, honey, pb, and salt. Mix well. Add remaining ingredients and mix well. Use your hands! Pack the mixture tightly and evenly into the baking pan and cook for 15 min until nicely toasted or golden brown. Adapted from motherskitchen@blogspot.com. Please note that these are not FULLY VEGAN because of the honey. You could use maple syrup or agave if you are strict vegan. 

Also, as soon and my DH and I got back from our trip, we decided to go, for the most part, vegan for health reasons. Dane has had open heart surgery and just had his third stent, so it’s time for a change in diet. Have you ever watched “What the Health” on Netflix? Yikes! If you haven’t, you should. It’s quite an eye opener. So I’m announcing that my blog is going to be mostly whole food plant based (vegan, but not full on vegan)! I’m excited for the challenge and for the learning curve that I will be taking on. Dane has been cooking during the week as well, which is so awesome and he’s totally into it. He’s made some incredible recipes, like some incredibly delicious vegan mac and cheese, so I will post more about that soon too! 

I’ll also keep you updated on how I’m feeling running, biking, swimming while going somewhat vegan. So far, I’m feeling so great! Last Saturday, we did a 20 mile run, which was our final long run before running St. George Marathon and I felt AMAZING! The marathon is in a couple of weeks so I’m excited to see how that goes. I’ll let you know how my journey on this new way of eating is going in future posts!

As for my guest posts— they will be of all varieties, which is whatever my guest decides to prepare. :). Also, I have some meat based recipes that are delicious, so I will post those as well. Lots of great stuff coming up on the blog!

FRIEND FRIDAY GUEST–KAY BERRY!!

Today my guest is Kay Berry! Kay is just a sweetheart who would do anything for anyone. She is an amazing mom and grandma and is so patient and kind in any given situation, which is something that I admire about her. We are running friends and I am also friends with her on Goodreads and she writes the best book reviews ha, but of course she does, she’s a high school English teacher :)!!! Kay and I are always bouncing healthy lifestyle ideas off each other and today she is sharing with us one of those ideas, which I am going to for sure do for snacks or a light lunch. Thanks so much for sharing with us today Kay! Love you!


Hi, my name is Kay Berry and I live around the corner from Peg. We get to run together sometimes, but that means that I am not really running WITH her, but behind her. She is fast! I have always enjoyed being outdoors and active. I started running later in my late 30s. I have run 28 marathons, but I am currently just doing half marathons with other cross training. My wonderful husband, Rick, and I have 5 kids and 4 grandchildren with one on the way. We still have two at home, and we are constantly on the go. I teach high school English, and have to fit exercise in around 5:00 a.m. Therefore, I like to prepare food ahead. I love my crockpot, and these protein grab boxes are a favorite at our house. The recipe below is for four, but I usually make around 12 boxes. I found the boxes at Costco, and you can buy the little containers for the hummus/peanut butter at any grocery store.

Recipe from cleanfoodrush.com

4 large eggs, boiled to your preferred doneness

2 large organic carrots, cut into 1/2-inch sticks

4 celery stalks, cut into 1/2-inch sticks

2 medium red bell peppers, cut into 1/2 inch sticks

4 ounces high quality cheddar cheese, cubed

2 cups crisp organic grapes

1 large apple, cut into wedges, soaked in pure pineapple juice for 30 seconds to prevent browning

You can make your own peanut butter hummus, but if you are out of time, just fill cups with your favorite brand of peanut butter (that is my son’s (Taylor) favorite.


Peanut Butter Hummus – cleanfoodcrush.com

2 Tbsp peanut butter

1 Tbsp extra virgin olive oil

1 can chickpeas, rinsed and drained

3 Tbsp water

1 tsp smoked paprika

sea salt and pepper to taste

YUM!!