Recipe of the Week- Granola Bars

Last week I went on a wild crazy baking frenzy and posted a picture of everything I baked on Facebook.  Everyone asked for my granola bar recipe, so here it is as promised.  I used this recipe in my Vitamix blender, but if you don't have a Vitamix, you could just leave the oats whole, and use almond meal instead of whole almonds, just skip the first step where you would grind the oats and nuts in the blender.

Ingredients:

1/2 cup (60 g) whole wheat flour

1/4 cup (28 g) wheat germ

1/2 cup (70 g) raw almonds

1 cup (155 g) oats

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 tablespoon honey or agave nectar

1/2 cup dried cranberries

1 cup (244 g) unsweetened applesauce

1. Place flour, wheat germ, almonds and oats into the Vitamix dry blade container and secure lid. 2. Select Variable 1. 3. Turn machine on and slowly increase to speed to Variable 10, then to High. 4. Blend for 40 seconds. Turn machine off. Pour out into bowl.  5. Add salt, cinnamon, vanilla, honey, cranberries and applesauce to mixture. 11. Stir by hand until moistened. Spread into greased 8x8 pan. 12. Bake for 25 minutes in a 350F (180C) oven.

Recipe of the Week- Sugar Cookies

I'm sure that some of you may be surprised to see this post from me- I usually keep the recipes pretty clean and healthy for this blog.  But life is all about finding balance, right?  I firmly believe that you can give yourself occassional treats if you have earned them.  One of the things I will not ever give up is making sugar cookies for Christmas with my girls.  My mom made them with me, I make them with my girls, and let's hope someday I can make them with my grandchildren :)  I love MAKING them, but try to have a few rules when EATING them.  I only eat them when I am sitting down at the table with a glass of milk- not standing in the kitchen, not standing at the table, not walking around the house.  So here is my favorite recipe for sugar cookies.  Whatever your indulgences may be this holiday season, I hope you enjoy them!  And then get your booty to class to work them off.

Sugar Cookies
1 1/2 sticks melted butter
1 c. sugar
1 t. vanilla
2 eggs
1 t. baking powder
2 1/2 c. flour

- Mix sugar, vanilla and eggs.  Pour in the butter.  Add baking powder and flour and stir until smooth.
- Chill 1 hour, or freeze about 20 minutes.
- Roll out dough until about 1/4 inch thick.  Cut with your favorite cookie cutters.
- Bake 6-8 minutes at 400 degrees, until edges just start to brown.

Recipe of the Week- Sweet Potato and Collard Greens Salad

You can tell that I am on a fall and winter veggie kick right now :)  Here's another yummy way to get in some greens- you could substitute swiss chard, kale or spinach for the collards.

2 sweet potatoes, peeled and cubed (about 3 cups)
2 T olive oil
1/2 t. sea salt
1/4 t. fresh ground pepper
1 bunch collard greens, chopped (about 4-5 cups)
1/2 c. roasted pumpkin seeds
1/4 dried cherries (I used cranberries)
zest and juice of one lemon
1 T. coarse ground mustard
1 T. pumpkin seed oil or olive oil

Toss sweet potatoes with olive oil, salt and pepper and roast on a baking sheet at 375 for 25-30 minutes.  Remove from the oven and toss collards with sweet potatoes directly on the hot baking sheet, then return to the oven for another 5 minutes until the greens begin to wilt.  Transfer the greens and sweet potatoes to a bowl and mix with pumpkin seeds, dried cherries and lemon zest.  In a separate bowl, whisk the lemon juice, mustard and pumpkin seed oil together, then toss with the salad.  Enjoy at room temperature or refrigerate and serve chilled. 

From Experience Life Magazine, December 2011.

Recipe of the Week- Pumpkin French Toast

Here's a yummy breakfast for Thanksgiving morning!

4 slices whole wheat bread
2 eggs
2 T. pumpkin puree
1 t. pumpkin pie spice
splash of milk

Heat a large skillet or griddle over med-high heat and spray with cooking spray.  Whisk the eggs in a shallow bowl.  Add the pumpkin puree and pumpkin pie spice, whisking until pumpkin breaks.  Add a splash of milk and whisk until smooth.  Dip the bread in, turn to coat and set aside- don't let it sit too long or it will get soggy.  Place the french toast on the skillet and turn when cooked, about 2-3 minutes.  Serve with a sprinkle of fairy dust- also known as powdered sugar.  Our favorite dippers are apple sauce or vanilla greek yogurt, but I supposed syrup would do as well- just make sure it's 100% pure maple syrup to avoid icky additives :)

Recipe of the Week- Butternut Squash Soup

This soup is so simple and delicious! I've been having it as an afternoon snack, drinking it in a mug while chasing the girls around.  It would be a great starter to your Thanksgiving meal too.

1 butternut squash
3 T. butter
1 large chopped onion
1 t. dried ginger (or 4 t. fresh)
4 c. low-sodium chicken stock
1/2 c. half and half
salt to taste

1. Preheat oven to 400.  Cut the squash in half, remove the seeds and place cut side down in a roasting pan.  Cook about 40 minutes, or until squash is cooked.
2.  Melt the butter in a large soup pot.  Add the onions and ginger and cook 5-8 minutes until tender.
3.  Scoop out the inside of the squash and add to onion mixture.  Add chicken stock and bring to a simmer, stirring to break apart the squash. Simmer 10 minutes.
4.  With an immersion blender, blend the soup until smooth.  If you don't have an immersion blender, you can use a regular blender or food processor.
5.  Stir in the half and half and salt to taste. 

Recipe of the Week- Kale, Peppers and Pine Nuts

Recipe of the Week- Kale with Bell Peppers, Garlic and Pine Nuts

This is a great side, but can be made a main dish also by adding beans- kidney or cannelini work well- after preparing. 

1 bunch kale, tough stems removed and coarsely chopped (about 4 cups)
2-4 garlic cloves, minced or sliced
2 T. olive oil
2 T. pine nuts
1 red bell peppers, cut into strips
Sea salt and black pepper to taste

Wash the kale and allow water droplets to remain on leaves.  In a small dish, add the garlic to the olive oil and allow to sit.  Heat a heavy skillet over medium high heat and toast the pine nuts until golden and fragrant, stirring constantly for about 1 minute.  Remove the nuts from the pan.  Add the garlic and oil to the pan, stirring once to flavor the pan.  Add bell pepper strips and season with salt and pepper.  Saute peppers for about 2 minutes and add kale.  Stir briefly, cover the pan with a lid and turn the heat to low.  Cook for about 2 minutes, then stir.  Cover again, turn off heat and allow veggies to steam in the pan for 2 minutes.

From Experience Life magazine, Oct. 2011

Recipe of the Week- Lemon Blueberry Oatmeal Muffins

I adapted this recipe from the Quaker Oat's Favorite Recipe Collection cookbook.  I'm always on the hunt for healthy homemade snacks for my girls and these muffins are super easy and yummy.  Whenever I follow a muffin or bread recipe, I automatically cut the sugar in half and it always tastes fine- sadly, doesn't work as well for cookies :) 

Lemon Blueberry Oatmeal Muffins
1 1/2 c. old fashioned oats
1/2 c. whole wheat flour
1/2 c. ground almond meal (found by the nuts at Trader Joes- if you don't have it or are worried about allergies, just use 1/2 c. additional flour)
1/4 c. ground flax seed
1/4 c. wheat germ
1 T. baking powder
1/4 c. agave nectar
1 c. skim milk
2 egg whites
2 T. applesauce
1 t. grated lemon zest
1 t. vanilla
1 c. fresh or frozen blueberries

Preheat oven to 400 and prepare muffin cups.

In a large bowl, combine oats, flour, almond meal, flax seed, wheat germ and baking powder.  Mix well.

In a small bowl, combine agave, milk, egg whites, applesauce, lemon zest and vanilla.  Blend well.

Add wet ingredients to dry ingredients.  Stir just until dry ingredients are moistened- do not overmix.

Gently fold in blueberries.

Fill muffin cups almost full.  Bake 20-25 minutes until light golden brown.

Recipe of the Week- Frittata Muffins

I've been making omelette's for myself a lot lately in order to try to get more veggies in to my diet.  My only complaint?  It's time consuming on our busy mornings.  So I thought I'd try coming up with something quick that I could make ahead of time and just heat up quickly.  Here's what I came up with- also a side note, I used spinach and red pepper, but you can use any of your favorite omelette fillers for this recipe.

Frittata Muffins- makes 6 muffins- serving size 2 or 3 muffins, depending on your appetite :)

2 eggs
4 egg whites
1 c. chopped spinach
1/2 c. chopped red pepper
1/4 c. cheese made with 2% milk
salt and pepper to taste
LOTS of cooking spray or foil baking cups

Preheat oven to 350.  Combine the eggs, egg whites, chopped spinach, red pepper, cheese and salt and pepper.  Line your muffin pan with foil baking cups, or a lot of cooking spray (these really stick!) Fill muffins 3/4 of the way full with egg mixture.  Bake for 30 minutes, or until firm.  Cool slightly and remove from pan.  Enjoy right away, or put them in the refrigerator and microwave in the morning for a quick breakfast.
 

Recipe of the Week- PB&J Oatmeal

Do your kiddo's love PB&J sandwiches?  I tried this breakfast version of the famous sandwich, made with oatmeal instead, and my kid's gobbled it up.  It's perfect for these winter mornings!  Yummy, melty, comfort food, and good for them.

1 serving oatmeal- prepared however you like
1 T. peanut butter- or your favorite nut butter
1 T. jam

Mix all together and enjoy!  I sprinkled some ground flaxseed and wheat germ in too, just to add some extra nutrition.  Mmmmm good.

Cookbook for a Cause

Announcing the Stroller Strides and Luna Mom's Club Chicago Cookbook! The Cookbook is on sale now! We collected recipes from mom's in class and compiled them in to one book and it's ready for you to enjoy.

Healthy Everyday Recipes

by Luna Mom's Club and

Stroller Strides Chicago

$40

100% of the proceeds from the sale of the Cookbook will benefit Bundle of Joy Diaper Bank- just over $10 per book will go directly to Bundle of Joy!  Bundle of Joy is a not-for-profit Diaper Bank serving families in Chicago’s most economically depressed neighborhoods. Their mission is to ensure that every parent in Chicago has access to a supply of clean diapers for his or her child. For more information, visit: http://www.bundleofjoydiaperbank.org/. 

Recipes Include:

Sweet Potato and Black Bean Burritos, from the kitchen of Victoria Slone

Chicken Tortilla Soup, from the kitchen of Jackie Dorris

Zucchini Pizza Bites, from the kitchen of Cheryl Hover

And many many more!  There are 100 recipes in the book.

We will have samples of the Cookbook available to view in class within the next few days. We will be taking orders via email or in class- if you are interested, please order by Wednesday, December 8th so that we can be sure to have everything here in time for the holidays!


Get one for your mom, your brother, your best friend and yourself of course! It's really a beautiful book and for a wonderful cause.

To Order:
Contact Jackie Dorris
Email: jackied@strollerstrides.net
Phone: 773.593.3915

Weekly Recipe- Sweet Potato and Split Pea Soup

This soup is perfect for a cool fall day!
From the Whole Foods website

Serves 8


Ingredients
8 1/2 cups water
1 large onion, chopped (about 2 cups)
1 tablespoon freshly grated ginger
2 cups dried yellow split peas
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1/2 cup toasted pumpkin seeds

Bring 1/2 cup water to simmer in a large saucepot over medium-high heat. Add onion and cook about 5 minutes or until translucent. Stir in ginger and cook 1 minute, stirring. Add remaining 8 cups water, peas and sweet potato cubes and bring to a boil. Reduce heat to a simmer, cover and simmer for 1 hour.

Uncover and continue to simmer 15 minutes. Carefully purée soup with a hand held immersion blender or in batches in a food processor until smooth and creamy. Garnish with pumpkin seeds.

Nutrition
Per serving (about 14oz/387g-wt.): 290 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 30mg sodium, 44g total carbohydrate (2g dietary fiber, 5g sugar), 18g protein