DANIELLE AT HOME

Snacks

Healthy Homemade Granola

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Even though I have been out of school for quite a while now there is something about September that always feels like a new beginning. When August ends and September begins it’s like a new year. And with every new year comes changes and bettering yourself. Bad habits are kicked, we try to spend less, workout more and of course eat better. Also with fall comes a busier schedule, goodbye lazy summer days.

With busier days comes a need to stay organized and find fast healthy meals. Breakfast is always the hardest meal of the day. It’s such a rush to get out of the house to work on time, so I love having fast easy to throw together breakfasts on hand.

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Granola is such a great breakfast option since you can throw it on top off yogurt, or even just add milk. It’s filling and delicious.

I prefer to make my own granola since the prepackaged stuff is full of sugar and unhealthy fats. It’s really easy to whip up and tastes delicious.

This particular granola has pecans, coconut flakes and dried blueberries, but you can use any combination of nuts, seeds and fruit you like. As the weather gets cooler I add pumpkin pie spice, maple syrup, pecans and pumpkin seeds. Pistachio and dried cranberries are also a great combo. You really can do whatever your heart desires with this recipe.

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Healthy Homemade Granola

Yields: 3 cups

Ingredients:

  • 2 Cups Rolled Oats
  • 1/2 Cup Raw Pecans, chopped
  • 1/2 Cup Dried Blueberries
  • 1/4 Cup Unsweetened Coconut Flakes
  • 3 Tablespoons Honey
  • 2 Tablespoons Coconut Oil, melted
  • 1 Egg White, whisked until frothy
  • 1/2 Teaspoon Vanilla Extract
  • Pinch of Salt

Directions:

Pre heat the oven to 300°F. In a medium-sized bowl mix together the oats, pecans and coconut flakes. In a small bowl whisk together honey, coconut oil, frothed egg white, vanilla extract and salt. Pour the wet ingredients over the dry and mix until evenly combined. Spread the mixture evenly on a baking sheet and bake for 15 minutes stirring half way in between. Remove from the oven and stir in dried blueberries. Allow to cool completely on the tray. Store in an airtight container for up to 2 weeks.

Banana Nut Muffins

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These are by far my favourite healthy muffins. They are moist and flavourful without any refined sugar. I love having snacks like this on hand during the week.

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My grandma taught me to always make my muffin batter by hand so that the muffins don’t get tough. This is especially important since whole wheat flour  has a tendency to make dry and tough baked goods. If you do decide to use a mixed be careful to mix just until combined.

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Sometimes I will make these with chocolate chips instead of nuts or a combination of both. I also just use whatever nuts I have in the house, walnuts, pecans, almonds and cashews are all great options.

Whats your favourite type of muffin?

 

Servings: 15 muffins

Ingredients:

  • 1 and 1/2 Cups Whole Wheat Flour
  • 1 Cup Old-Fashioned Oats
  • 2 Teaspoons Ground Cinnamon
  • 1 and 1/2 Teaspoons Baking Soda
  • 1/2 Teaspoon Salt
  • 3 Bananas, mashed
  • 3 Large Eggs
  • 1/3 Cup Coconut Oil, melted (or your favourite baking oil)
  • 1/3 Cup Honey (maple syrup can also be used)
  • 1/4 Cup Greek Yogurt (plain, vanilla or honey are best)
  • 1/4 Cup Almond Milk (or your preferred milk)
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Chopped Nuts (any kind)
  • optional: Additional chopped nuts for topping

Directions:

Preheat oven to 350°F. Spray muffin pan with non stick spray or line with cupcake liners.

Whisk the flour, oats, cinnamon, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl, mash the bananas. Then whisk in the eggs, oil, honey, yogurt, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the nuts. Fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into pan, filling them 3/4 of the way full. Top with chopped nuts, if desired. Bake for 20-25 minutes until a tooth pick comes out clean. Allow to cool in the muffin pan for 5 minutes. Then remove from the pan and allow to fully cool in a cooling rack.

Adapted from Sally’s Baking Addiction

Guacamole

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Today I’m sharing with you my favourite recipe for guacamole. There has been a lot of trial and error to get here. On this mission I once dumped about a tablespoon of salt into a bowl of guac 5 minutes before party guests were to arrive. Everyone politely told me they liked salty guac, but it was barley eaten so I know they were a bunch of liars! But I have finally nailed it and we have been enjoying this recipe along side of our favourite Mexican dishes all summer.

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I like my guacamole to be fresh and cooling with a hint of heat, but feel free to add extra jalapeños if you like yours extra spicy. I also don’t add cilantro to my guacamole since I am in the percentage of people who hate cilantro and think it tastes like soap. It actually makes me sick. When I was in high school I was a cashier at a grocery store and whenever I would ring through cilantro I would hold my breath because even the smell made me feel sick, crazy right. Of course if you are a cilantro lover go for it! I wish I could join you!

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This recipes is the perfect amount for 2-4 people, I like to serve it with chips, hot salsa, fajitas and a margarita.

So do you love or hate cilantro?

Servings: 2-4 people

Ingredients:

  • 2 Medium Avocados
  • 1 Jalapeño, stem and seeds removed, minced (more or less to taste)
  • 2 Tablespoons Red Onion, minced
  • Juice of 1 Lime
  • 1/2 Teaspoon Salt
  • Dash of Cumin
  • Optional: 1/4 Cup Cilantro, chopped

Directions:

In a bowl mash together avocados, minced onion, minced jalapeño, lime juice, salt, cumin and cilantro if using. Mix together until well combined and reaches your desired consistency. Serve with tortilla chips or alongside your Mexican favourites.

Adapted from, Saveur

Cherry and Dark Chocolate Frozen Yogurt

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I have been wanting to make frozen yogurt at home for years, but I don’t have an ice cream maker. It took a little work to figure out how to make it work, but I did it.

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This frozen yogurt is flavoured with dark chocolate and sweet cherries. I sweetened the yogurt with honey and vanilla extract.

I used a hand mixer to churn the frozen yogurt, but you could use a spoon or spatula.

This recipe was the perfect sweet treat, but a little but healthier then traditional ice cream.

Have you ever made frozen yogurt?

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Servings: 4

Ingredients:

  • 500 ml 2% Plain Greek Yogurt
  • 1/4 cup Honey (more or less to taste)
  • 1 Tablespoon Vanilla Extract
  • 1/4 cup Dark Chocolate, chopped
  • 1/4 cup Sweet Cherries, chopped

Directions:

Mix yogurt, honey and vanilla extract. Pour into a metal loaf or cake pan, freeze for 20-30 minutes.

Using a hand mixer or spoon churn the semi frozen ice cream, return the mixture to the freezer for 15 minutes. Repeat the process of freezing and churning until the mixture is the consistency of soft serve.

Mix in the chocolate and cherries and freeze for another hour until firm.

You may need to let the frozen yogurt sit on the counter for 10 minutes before scooping.

Peach Mango Green Smoothie

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I have a really hard time getting up for work in the morning. My husband basically drags me out of bed with the promise of coffee and breakfast. I wish I was a morning person but I never have been.

 

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Since I always wake up later then I’d like week day breakfast have to be fast, and nothing is faster then a smoothie. This smoothie is full of vegetables, fruit and fibre which keeps you full until lunch. It’s also delicious and sweet.

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So are you a morning person?

Serves: 1-2

Ingredients:

  • 1 cup of spinach
  • 1 cup frozen peaches
  • 1 cup frozen mango
  • 2 tablespoons ground flaxseed
  • 2 cups unsweetened almond milk (Milk of Choice)
  • Protein Powder, optional

Directions:

Put all the ingredients into the blender. Blend until smooth adding additional liquid if necessary.

Chocolate Chunk Cookies

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I am cookie obsessed! I really don’t think there is anything better than a warm cookie, well maybe pie… or pasta. Ok I’m just obsessed with food. But seriously a homemade cookie is one of the best comfort foods.

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I have tried a lot of chocolate chip cookie recipes. Soft, chewy, cakey etc. I have a few favourites, but I think this one is my favourite, at least right now. These cookies are soft, but not doughy or under baked. They also have slightly crispy edges and a slight caramel flavour.

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These cookies use mostly brown sugar which makes the cookies extra flavourful. I also only use egg yolks in this recipe which is why the cookies stay so soft. As for the chocolate, in my house we use a mix of milk and semi sweet chocolate chunks, but you can use your favourite. This recipe also calls for chilling the dough. Chilling the dough will stop the cookies from spreading too much and keep the cookies soft.

What kind of chocolate do you use in your cookies? Dark, milk or semi sweet?

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Servings: 24

Ingredients:

  • 1 Cup Unsalted Butter
  • 1 Cup Brown Sugar, lightly packed
  • 1/4 Cup White Sugar
  • 4 Egg Yolks
  • 1 Tablespoon Vanilla
  • 1 3/4 Cup All Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Cup Chocolate Chips or Chunks (Dark, milk or semi sweet)

Directions:

Melt butter in the microwave for 30 seconds, or until just starting to melt. Cream butter and sugar together until creamy. Add eggs and vanilla, beat until combined.

Whisk flour, baking soda, and salt together in a medium-sized bowl. Add the dry ingredients to the butter and sugar mixture. Beat on low until just combined. Fold in chocolate chips. Cover with plastic wrap and refrigerate dough for at least 3 hours or overnight.

Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Using an ice cream scoop or two spoons to scoop out the dough, space the cookies 2 inches apart. Bake cookies for about 13 – 15 minutes until golden on top.

Adapted from Amanda Frederickson