Updated on January 12, 2015
Cranberry Sesame Nut Clusters
Cranberry Sesame Nut Clusters
Serves 16-20
6 Cups of Mixed Nuts (I used 2 parts almonds, 1 part cashews, 1 part mixed nuts with less than 50% peanuts)
1/2 Cup of Dried Cranberries
3 Tbsp. of Toasted Sesame Seeds
1/2 Cup of Honey
1/4 Cup of Molasses
1 Tbsp of Himilayan Pink Sea Salt (NOTE: My nuts were unsalted, adjust the salt measurement to you liking)
Preheat the oven to 400 degrees. Line a pan with parchment paper. Pour the first 3 ingredients in a large mixing bowl. Heat the honey and molasses for 20 seconds in the microwave. Pour the honey and molasses mixture over the nut mixture and toss to coat evenly. Pour the nut mixture onto the parchment paper and season with salt.
Bake for 10 minutes, but watch carefully near the end. Depending on your oven they may need a minute more or less.
Remove from the oven and allow to cool completely on the oven before breaking them up. Store in an airtight container.
Updated on June 20, 2015
Honey Sesame Almonds
I have a serious obsession with Trader Joe’s Honey Sesame Almonds. Unfortunately, they are geographically undesirable for a sustainable habit, so I had to learn to make my own with less sugar 😉
Honey Sesame Almonds
(Serves 16)
3/4 Cup Honey
3 Tbsp Sesame Seeds
4 Cups Almonds
1 tsp. Himilayan Pink Sea Salt
Preheat the oven to 400 degrees. Line a pan with parchment paper.
In a large bowl, measure out four cups of almonds (mine were roasted and unsalted)
In a microwave safe bowl, heat the honey for 15 seconds, stir, then heat again for 15 seconds.
Pour the honey, sesame seeds, and sea salt over the almonds and toss to coat evenly. Pour the mixture onto the parchment paper and bake for ten minutes or until toasted and crispy. Watch carefully at the end so they don’t burn. You may want to add some more salt at the end if desired.
Remove from the oven and allow to cool completely. These are perfect for a treat or a snack on the go!
Updated on June 19, 2015
Lemon Fig Muffins (50 Calories and Gluten Free!)
Lemon Fig Muffins
Serves 12
1.5 Cups Gluten Free Oats
1 Apple Grated
Zest and Juice of One Lemon5.3 Oz Yoplait Greek 100 calorie- Tropical Fruit flavor
1 Tbsp Ground Cinnamon
1/2 Tsp. Ground Ginger
1/2 Tsp. Baking Soda
1/4 C. Stevia (Measures cup for cup with sugar)
1/4 Tsp. Himilayan Pink Sea Salt
4 Dried Figs (Cut into four pieces each)
Preheat the oven to 350 degrees.
Add oats, apple, zest and juice of lemon, greek yogurt, cinnamon, ginger, baking soda, stevia, and salt into a blender and blend for about 15 seconds. NOTE: Figs do not go in the blender.
Make sure to scrape the sides of the blender and blend one more time for about ten seconds.
Now pour into cupcake liners or a silicone muffin pan.
Bake for 10-15 minutes (mine took 12, but my oven was not preheated all the way…I’m impatient like that) or until the tops are set nicely. Take out of the oven and allow to cool in pan for 10 minutes. Then remove and allow to cool on a wire rack completely.
Enjoy! I store mine in the fridge so they last longer, but you could store them at room temperature for about three days.
Updated on June 19, 2015
Apple Ginger Muffins (77 Calories and Gluten Free)
As if I didn’t get enough ginger from my Homemade Ginger Brew…
I had to set out to make a ginger muffin. Naturally muffins go with the brew 😉 And at only 77 Calories per muffin, this is a recipe you can feel great about!
Apple Ginger Muffins
Serves 12
1.5 Cups Old Fashioned Oats (Gluten Free)
2 small to medium Apples (I used Gala)
2 inches fresh grated Ginger
1/4 c. Blackstrap Molasses
1 tbsp Ground Cinnamon
1 tbsp Ground Ginger
1 Egg
1 Cup Stevia (Mine measures cup for cup with sugar)
1 Tbsp Baking Soda
1/2 Cup Unsweetened Applesauce
Preheat the oven to 350 degrees. Using a grater, grate (with skin on) the apples and the ginger into a large mixing bowl. I know I said 2 inches of ginger, but I really LOVE ginger, so feel free to add more like I did 🙂
Next blend or process your oats into oat flour. You don’t need it to be completely a fine powder, as you can see from the photos below, I still had plenty of whole oats. Add into the grated ginger and apple. Add in remaining ingredients and mix well.
Divide evenly among 12 cupcake liners or a silicone mold like mine.
Bake for 15 to 20 minutes or until a toothpick comes out clean.
Let cool completely then store in an airtight container. (I store mine in the fridge)
Posted on December 30, 2014
Lemon Parmesan Kale
This recipe was absolutely delicious!
Lemon Parmesan Kale
Serves 6
1 lb. washed, chopped, and destemmed kale
2 tbsp. Olive Oil
Juice from 1 Fresh Lemon
Zest from 1 Fresh Lemon
1/4 C. Parmesan Cheese (Grated)
1 Tbsp. Garlic Powder
1 Tbsp. Himilayan Pink Sea salt (More if desired)
Use a large pot to cook down the kale. Start with olive oil in the bottom of the pan, add in the pound of kale. Toss with you hands and massage the kale while moving it around in the pan with the oil. This should take a few minutes, the kale will break down as you keep massaging it. Turn the burner on to medium heat and allow to cook for ten to 15 minutes, stirring often.
Meanwhile, zest and juice your lemon and stir with parmesan. Set aside.
Once your kale is cooked down to your desired tenderness (Mine took about ten minutes and was wilted) add in the garlic and the salt and remove the pot from heat. Stir well.
Next pour your lemon parmesan mixture over the kale and toss lightly. Serve immediately.
Perfect to go with a Seafood Feast!
