These are so much fun! Pretty much any food you put on a stick instantly becomes fun and enticing for adults and kids alike. My boys loved helping me make these and they ate them all up! They're perfect as a make-ahead appetizer for your next get together, as a side for your family barbecue or just a fun new way to serve salad for dinner tonight. You can make them ahead and store covered in the fridge for a couple hours! Skewer up your favorite veggies and then dip them in the tangy and creamy Ranch dressing that will have everyone coming back for more. Click over to
www.type2diabetes.com to see my recipe. Enjoy!
...click here for the recipe!
These are a great homemade alternative to packaged granola bars. It's nice to know all of the ingredients and get the kids involved in making them. They store really well and the kids loved them! I still occasionally buy store bought bars but these are so tasty I think we'll be having them more often.
Recipe: (makes 12-18 bars)
Ingredients:
1/4 cup Coconut Oil
2 Tablespoons brown sugar
1/2 cup honey
1/2 cup creamy peanut butter
1/8 teaspoon salt
1/2 teaspoon vanilla
2 teaspoons Chia Seeds
2 teaspoons water
1/2 cup Unsweetened Shredded Coconut
2 cups oats
1 3/4 cups Koala Crisp Cereal
1/4 cup dried fruit, chopped
Directions:
1. In a saucepan over medium heat, combine coconut oil, brown sugar, honey, peanut butter, salt and vanilla and stir occasionally until well combined and heated through, about 3-5 minutes.
2. In a small dish combine chia seeds with 2 teaspoons of water, let soak briefly
3. In a large mixing bowl combine soaked Chia seeds, coconut, oats, crisp cereal and dried fruit, let the kids measure and mix ingredients.
4. Have an adult pour the warm peanut butter and honey mixture over the top of the dry ingredients and stir gently to coat. If mixture seems too wet, add another 1/4 cup of oats.
5. Spread mixture on a Silpat-lined, rimmed baking sheet or glass pan. Using the back of a spatula, spread and flatten mixture trying to keep it uniform in thickness. Place pan in the refrigerator to chill.
6. Once chilled through, slice with a butter knife into bars or squares. Store in an airtight container for up to 1 week.
*this post includes affiliate links
...click here for the recipe!
Have you tried Kale chips yet? I keep reading about them and how delicious they are, so I finally decided to give it a try. Turns out they are tasty! They have a great light and crispy quality and it's so fun how they disintegrate on your tongue, they really do resemble a light potato chip. The kids loved them, of course they also love roasted seaweed, but really these are sure to be a hit. This is a fun one, give it a try. Enjoy!
Recipe:
Fresh kale leaves roughly chopped into bite size pieces, thick stems removed
olive oil
Directions:
1. Spread kale leaves in single layer on a baking sheet. Drizzle very lightly with olive oil and gently massage the oil into the leaves until they are lightly coated.
2. Bake @ 350'F for 9-11 minutes until crisp to the touch. Watch them and do not overcook or they will be bitter. If they are under cooked they'll be a bit chewy, we're going for light and crispy. Pull them out while they are still dark green, not brown. We didn't put anything else on them and they were delicious but you could try a light dusting of salt or garlic powder. Enjoy!
...click here for the recipe!
What a treat, my hubby made us some sushi! Now this isn't your ordinary sushi, this is chicken teriyaki sushi stuffed with sauteed portabello mushrooms, carrots and bok choy! What a fun and delicious play on flavors. I was so impressed with his creativity and his perfect sticky rice on the first try that I had to share. Go ahead, try something different for dinner tonight. Enjoy!
Recipe: (makes 15-20 pieces)
Ingredients:
For the sticky Rice:
2 cups sushi rice
3 cups water
1 T rice vinegar
1/4 cup sugar
2 T water
2 tsp olive oil
Directions:
1. Rinse the rice in strainer with cool water. Using a rice cooker or small pot add the water and rice and cook per package instructions.
2. In a small sauce pan over medium heat prepare your sticky rice syrup; add vinegar, sugar, 2 tablespoons of water and oil until warmed and combined.
3. In a large bowl mix the rice and syrup together, then allow to cool enough to handle.
For the stir fry:
cut all veggies into thin strips about 2 inches long
1 large portobello mushroom
2 large carrots
3 celery sticks
3 bok choy
1 tsp minced fresh ginger
1-2 teaspoons low sodium soy sauce
1 T olive oil
Chicken:
3 chicken breasts (pounded flat)
marinade in organicville sesame teriyaki marinade
grill until 160F internal temperature.
cut into thin strips
Nori
Directions to assemble sushi rolls:
1. Place nori (seaweed sushi roll paper) down and cover with sticky rice (wet finger tips keeps the rice from sticking to your fingers). Leave about 3/4" inch of nori without rice on one edge.
2. Place a few small spoon fulls of the stir fry mixture and a few strips of chicken and then roll towards the edge without rice. I used parchment paper to help roll instead of a bamboo mat.
3. Moisten the strip of nori that you left without rice on it with wet fingertips before it is rolled up and it will help it stick and seal shut. Roll tight and cut into slices with a very sharp knife (wipe your knife clean between each cut).
I was lucky enough to get the leftovers again for lunch today with my favorite sushi meal beverage...green tea. Remember not to scorch your green tea. Green tea is best served at about 150'F says the internet. Or you can just do what I do and pour an inch of cold water into your mug before adding the boiling water from the teapot. ;-)
green tea brewed to perfection
...click here for the recipe!
We call these Granol-un Bars at our house, partly because our 3 year old son has trouble saying "granola" and it comes out granol-un but also because these aren't your typical granola bars. In this version of a granola bar, clusters of toasted quinoa, apricots, nuts, and sunflower seeds make a sweet and chewy snack. I'm not gonna sit here and say, "these are a cinch to make, easy peasy". Yes, the recipe is straight forward and you will all understand the directions (smart people) but it is a bit time consuming and involves several steps, during which you should not really leave the kitchen lest you burn your rolled oats {ahem}. Don't fear though, these are amazing and worth the time and like all things, we'll get better, faster and more efficient with practice. These make a great snack as they are filled with fiber and protein, all natural and most importantly delicious!
Recipe: (Makes 18-20)
Ingredients:
Click here for the main recipe
We also added
* 1/2 cup raw cashews, chopped (or you may substitute shelled raw pistachios, chopped)
Dry ingredients:
...click here for the recipe!
We have been experimenting with gluten free foods in our house this week and my hubby made this incredible cookie recipe. I would never guess that these were gluten free, they taste great and the texture is like any other chewy oatmeal cookie! You'll likely need to stock up on a few gluten free pantry items but it's worth it if you are eating gluten free, plus you'll be able to make many batches of these cookies. You can also use
regular oats, all purpose flour and Corn Flakes if gluten free is not needed. They are not exactly low calorie but they are loaded with fiber and a very tasty treat!
Recipe: (makes 24-28 cookies)
Ingredients
1 cup Gluten-Free all-purpose flour mix
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 cups gluten free corn flakes, smashed before you measure
2 tablespoons flax meal
1/4 cup semi-sweet chocolate chips
1 cup gluten-free oats
1 packed cup flaked coconut
1/2 cup light brown sugar
1/2 cup sugar
1 stick unsalted butter (8 Tablespoons)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs room temperature
Directions:
Preheat oven to 350'F.
1. Whisk first 8 ingredients, through coconut, together in a large bowl.
2. In a large stand mixer blend sugar, butter, salt, vanilla and eggs until well combined ~1 minute. Add the dry ingredient mix 1 cup at a time to the wet ingredients while the mixer is on low speed until combined. Don't over mix
3. Scoop cookies using a small kitchen scoop or spoon onto a cookie sheet lined with parchment paper. Space them out so they won't touch as they bake. Bake for 10-12 minutes, until golden brown around the edges, be careful not to overcook.
...click here for the recipe!
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Recipes listed as gluten free assume you are using gluten free ingredients when sauces or chicken stock, etc is listed. wholesomedinnertonight.blogspot.com has no control over where you get your ingredients, and which sources/brands of individual ingredients are used in your cooking. Thus we cannot guarantee that the end product you create will be gluten-free.
