Power Bites

Get Running - Eat Right

Pumpkin Pie Power Bites

We're at the start of (another) new year and full of resolution that this is the year that will finally see those pounds roll off, the fitness increase and maybe, yes maybe, a marathon.

With all that exercise planned (not yet executed!) you need to think about the nutrition to drive this new found motivation. Here you go!

 Ingredients: Commentary here

• 1 cup pitted Medjool dates (about 8 large)
• 1/2 cup pumpkin puree
• 3 tablespoons honey
• 1/4 cup peanut butter (can use almond or sunflower seed butter)
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon sea salt
• 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
• 1/2 cup ground oats (processed in food processor or in a coffee grinder)
• 2 tablespoons ground flax-seed
• 1/3 cup semi-sweet chocolate chunks (optional)

Directions:

Place dates in the bowl of a food processor and process until the dates form a sticky ball. Add the pumpkin puree, honey, peanut butter, pumpkin pie spice, vanilla extract and sea salt. Process again until smooth, stopping to scrape the sides as needed. When well combined, transfer mixture to a large bowl and add both ground and rolled oats, ground flax seed and chocolate. Stir until everything is combined. Cover and chill mixture in the fridge for at least 30 minutes. Roll mixture into bites using about 1 tablespoon of dough and place on parchment or waxed paper. Cover and refrigerate. Power bites will keep for a week in the fridge or up to 3 months in the freezer if stored in an airtight container or food storage bag.

Easy Granola ** Updated **

Now Cholesterol Lowering too!

I'm constantly changing how I make things - improving each time I hope.  My original Granola was big on taste and less about health, the second version was better, last year's version was pretty good too.

Now finally I think I have it, this recipe is the best tasting, most healthy and helps lower cholesterol.

Yummy Granola

Ingredients:

• 2 1/2 cups of rolled oats
• 1/2 cup of wheatgerm
• 1/2 cup of mixed seeds [sunflower, flax, sesame, poppy]
• 1/4 cup of dried cranberries or raisins if you prefer
• 1 teaspoon of ground cinammon

• 1/4 cup of honey or maple syrup
• 1/4 cup of light sunflower oil
• Splash of orange juice [optional]

Directions:
Pre-heat your oven to 120c/250f.

Mix all the dry ingredients together in a large bowl. Combine the honey, water and oil and pop into the microwave for 1 minute - don't worry too much about the exact measurements but you should have about 3/4 of a cup of liquid. The mixture is much easier to handle when it's warm and the honey is a lot less sticky.

Mix the liquid into the dry ingredients and stir well until everything is well coated.

Spread out evenly on a baking tray and pop into the oven for 50 minutes.

Remove and allow to cool before storing in an air-tight jar; as it cools it will get crunchy. It should hold for quite a while but I'll bet it doesn't last that long.

Enjoy with natural yoghurt.


Variations:
Use a splash of apple juice instead.
Try different fruit, delicious too!

Crunchy or fine?
If you want large nuggets of granola, then follow the steps above when cooking but however if you prefer a finer granola with smaller/less nuggets then remove from the oven every 15 minutes and give it a stir through with a fork to break the mixture up.

TOP TIP!
For extra crunchy, leave the granola in the oven to cool overnight.  As the oven cools slowly the granola will crunch up much more than allowing it to cool on the counter top.

10 Everyday Super Foods

Top 10 Multitasking Super Foods

These easy-to-eat foods are packed with multiple nutrients to help you stay healthy.

1. Low fat or fat-free plain yogurt is higher in calcium than some other dairy products and contains a great package of other nutrients, including protein and potassium. It can also be enhanced with other good-for-you substances. "Yogurt is a vehicle food that can be enriched with probiotics for a healthy balance of bacteria in your gut, and beneficial, heart-healthy plant stanols," says Zied. "And lactose sensitive people may tolerate yogurt better than milk." Look for plain yogurt fortified with vitamin D, and add your own fruit to control sweetness and calories. Versatile yogurt can also be used in entree and bakery recipes, in dips for veggies, etc. Don't like yogurt? Skim milk is another super dairy food that has only 83 calories per cup and is easy to slip into coffee to help you get one of the recommended three servings of dairy each day. "Dairy foods contain practically every nutrient you need for total nutrition -- and in just the right balance," says bone health expert, Robert Heaney, MD. "No other food group in the diet is as complete or as economical."
2. Eggs make the list because they are nutritious, versatile, economical, and a great way to fill up on quality protein. "Studies show if you eat eggs at breakfast, you may eat fewer calories during the day and lose weight without significantly affecting cholesterol levels," says Elizabeth Ward, MS, RD, author of The Pocket Idiot's Guide to the New Food Pyramids. Eggs also contain 12 vitamins and minerals, including choline, which is good for brain development and memory. Enjoy them at any meal or hard-cooked as a portable snack.
3. Nuts have gotten a bad rap because of their high fat content. But their protein, heart-healthy fats, high fiber, and antioxidant content earn them a place on the top 10 list. The key to enjoying nuts, experts say, is portion control. "All nuts are healthful in small doses, and studies show they can help lower cholesterol levels and promote weight loss," says Today Show nutritionist Joy Bauer, MS, RD. "I like pistachio nuts because they also contain plant sterols and it takes longer to crack the shell and eat them, making it easier to control the portion. Whether you prefer pistachios, almonds, peanuts, walnuts, or pecans, an ounce a day of nuts help fill you up. Nuts add texture and flavor to salads, side dishes, baked goods, cereals, and entrees. They taste great alone, too. Zied recommends putting together your own "100-calorie packs" of nuts for easy and portable snacks.
4. Kiwis are among the most nutritionally dense fruits, full of antioxidants, says Ward. "One large kiwi supplies your daily requirement for vitamin C," says Ward. "It is also a good source of potassium, fiber, and a decent source of vitamin A and vitamin E, which is one of the missing nutrients, and kiwi is one of the only fruits that provides it." The sweet taste and colorful appearance of kiwis makes it easy to slice in half, scoop out with a spoon and enjoy alone, or slice it into desserts, salads, or side dishes. Kiwifruit can also have a mild laxative effect due to their high fiber content.
5. Quinoa is now readily available in many supermarkets and is one of the best whole grains you can eat, according to Zied. "It is an ancient grain, easy to make, interesting, high in protein (8 grams in 1 cup cooked), fiber (5 grams per cup) and a naturally good source of iron," she says. Quinoa (pronounced keen-wa) also has plenty of zinc, vitamin E, and selenium to help control your weight and lower your risk for diabetes, she says. Quinoa is as easy to prepare as rice and can be eaten alone or mixed with vegetables, nuts, or lean protein for a whole-grain medley. Try to make at least half your daily grain servings whole grains. In addition to quinoa, try barley, oats, buckwheat, whole wheat, wild rice, and millet.
6. Beans, beans, good for your heart -- really! Beans are loaded with insoluble fiber, which helps lower cholesterol, as well as soluble fiber, which fills you up and helps rid your body of waste. They're also a good, low-fat source of protein, carbohydrates, magnesium, and potassium. Bauer favors edamame (whole soybeans) because they also contain heart-healthy omega-3 fatty acids. Beans can easily substitute for meat or poultry as the centerpiece of a meal, says Bauer, but they also work as a side dish, or tossed into soups, stews, or egg dishes. The U.S. Dietary Guidelines recommend 3 cups weekly.
7. Salmon is a super food because of its omega-3 fatty acid content. Studies show that omega-3 fatty acids help protect heart health. That's why the American Heart Association recommends eating fatty fish like salmon twice weekly. Salmon is low in calories (200 for 3 ounces) has lots of protein, is a good source of iron, and is very low in saturated fat. You can simply grill or bake it, top it with salsas or other low-fat sauces, or serve it on top of salad greens. If you don't like salmon, Lichtenstein recommends eating other kinds of fish, like canned tuna. And what about the mercury content? (Mercury is known to accumulate in fish.) "The benefits of eating salmon or other fatty fish twice weekly far outweigh any risks, but if you are concerned, check with your doctor," says Zied.
8. Broccoli is one of America's favorite vegetables because it tastes good and is available all year long. It's a rich source of vitamin A, vitamin C, and bone-building vitamin K, and has plenty of fiber to fill you up and help control your weight. "Some people think beta-carotene (vitamin A) is only found in orange and yellow vegetables, but broccoli is an excellent source," says Ward. You can eat broccoli raw, lightly steamed, stir-fried, roasted, or grilled. Eat it as a side dish, or toss into grains, egg dishes, soups, and salads.
9. Sweet potatoes are a delicious member of the dark orange vegetable family, which lead the pack in vitamin A content. Substitute a baked sweet potato (also loaded with vitamin C, calcium, and potassium) for a baked white potato. And before you add butter or sugar, taste the sweetness that develops when a sweet potato is cooked -- and think of all the calories you can save over that loaded baked potato. "If we eat more foods like sweet potatoes that are rich sources of potassium, and fewer high-sodium foods, we can blunt the effect of sodium on blood pressure and reduce bone loss," says Zied. Other dark orange vegetable standouts include pumpkin, carrots, butternut squash, and orange bell peppers.
10. Berries pack an incredible amount of nutritional goodness into a small package. They're loaded with antioxidants, phytonutrients, low in calories, and high in water and fiber to help control blood sugar and keep you full longer. And their flavors satisfy sweets cravings for a fraction of the calories in baked goods. Blueberries lead the pack because they are among the best source of antioxidants and are widely available. Cranberries are also widely available fresh, frozen, or dried. All can add flavor and nutrition to numerous dishes, from salads and cereals to baked goods and yogurt.

Apple and Honey Muffins

Healthy Eating Recipes

Ingredients:

• 2 egg whites 
• 240g (8 oz) Wholemeal flour 
• 1 tablespoon baking powder 
• 1/2 teaspoon salt 
• 1 teaspoon ground cinnamon 
• 170ml (6 fl oz) skimmed milk 
• 4 tablespoons vegetable oil 
• 4 tablespoons honey 
• 110g (4 oz) chopped cooking apple

Directions:
1. Preheat oven to 190 C / Gas mark 5. Lightly grease one 12-cup muffin tin, or line with paper muffin cups.
2. Lightly beat egg whites.
3. In a separate bowl, mix dry ingredients thoroughly.
4. In a separate bowl, mix together milk, oil, honey and apples. Gently fold in egg whites to the wet mixture. Add the wet mixture to the dry ingredients. Fold together until just moistened. Batter will be lumpy.
5. Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned.
6. Leave in the tins to cool then turn the muffins out onto a wire cooling tray.

Wholemeal scones

Superfood snack

Give a Superfood touch to this long-time kitchen staple by using wholemeal flour. For an extra energy-boosting start to the day, why not mash a banana and spread it on a warm scone?

Makes six scones

Ingredients

50g plain flour
1 teaspoon of baking powder
150g plain wholemeal flour
50g of butter
50g of caster sugar
125ml of milk

Method

1. Sieve the flour and baking powder into a large mixing bowl
2. Blend in the wholemeal flour
3. Cut the butter into small cubes
4. Rub this into the flour mix with your fingers until the mix is powdery
5. Mix in the sugar, then add enough milk to make a dough
6. Place the dough on a worktop that’s been dusted with flour, so it won’t stick
7. Knead the dough with the hands until it’s smooth
8. Make it a round and flat shape, then cut 6 triangles in it
9. Transfer to a baking tray and bake for 15 minutes, 230°C/450°F/Gas mark 8
10. Serve and eat as soon as possible.
Start here.



Ingredients:

Directions:

Homemade fruity and nutty muesli

You're Nuts

Nuts are a fantastic source of protein and are rich in lots of minerals including iron, magnesium and zinc. Most kids enjoy making this simple muesli. Serves four-

Suitable for vegetarians

Ingredients

• 1 pack Muesli Cereal Base (or a mixture of rolled wheat and oats – available at most supermarkets)
  
• 100g mixed dried fruit – try blueberries, cranberries, raisins and chopped apricots
  
• 50g sesame seeds
  
• 50g sunflower seeds
  
• 100g chopped mixed nuts (e.g. brazil nuts, hazelnuts, walnuts and almonds)
  

Method

1. Mix all the ingredients together and store in an airtight container in a dark cupboard.
2. Serve with milk or topped with yoghurt and fresh fruit.

Traditional Porridge

Porridge is a food you either love or hate and there are as many different ways of cooking porridge as there are people eating it! If you haven’t tried porridge in years or if you have memories of a grey solid limp in a bowl, it’s worth trying it again using this recipe. Even hardened porridge-haters like it…

Serves one- Suitable for vegetarians

NOTE: Porridge has been proven to be very beneficial in lowering cholesterol - if you have problems with cholesterol then make this part of your daily routine and watch your cholesterol fall.

Ingredients

• ½ cup (or ¼ of a mug) of dry porridge oats
• 1 cup (or ½ mug) of low fat milk
  
• 1 teaspoon of sugar or honey (if you don’t want to add sugar or honey but still want a sweet flavour try your favourite fruit instead)
  
• 1 tablespoon of sunflower seeds
  

Method

1. Put everything in a saucepan (non-stick if you have it) and gradually bring to the boil. Do stand beside it and watch it as it does boil over like anything
2. Once it has come to the boil turn it down and simmer for 5 to 10 minutes depending on how tender you like your oats
   
3. Stir it occasionally. If gets too thick (and how thick you like it is up to you) just add an extra drop of milk
   
4. If you want to microwave the porridge, just follow the instructions on the pack and add the sunflower seeds at the end.

Simple Fruit Smoothie

Fruit is a rich source of vitamins and minerals – not to mention the fact that it tastes great. Smoothies are one way to eat more fruit and they only take a few minutes to make. It’s also a fun way to get children interested in fruit and involved in the kitchen.

Serves 2

Ingredients

• 2+ pieces of large fruit washed and peeled
• ½ pot (62g) of low fat diet yoghurt (natural or flavoured)
  
• 90 ml low fat milk
  
• Optional: 4 ice cubes or 90 ml unsweetened fruit juice
  

If you don't want to include milk or yoghurt in your smoothie, just add more fruit instead!

Why not try out some of the following fruits:

• Banana and Berry smoothie – add 80g of fresh or frozen berries and 1 banana
  
• Strawberry smoothie – add 160g fresh or frozen strawberries
  
• Pineapple smoothie – add 160g fresh or canned (stored in own juice) pineapple
  

Method

1. Make sure all the ingredients are chilled before use.
2. Wash and peel fruit
3. Blend fruit, yoghurt, milk and juice together using a hand held blender or a smoothie maker until creamy
4. Add ice cubes and blend again

Flighing Stress / Six Foods to Eat

Alter your diet and fight stress

Six Foods to eat more of:-

• Bananas
• Leafy greens
• Oily fish such as Mackeral
• Nuts
• Mangos
• Avocado

For images and more info click here.

Portion Sizes

Too much?

Like almost al of the developed world, the number of overweight and obese people in Ireland is continuing to increase. This is partly because we have become less active and eat too much of the wrong types of food.

Portion sizes becoming bigger than they used to be. Some examples are obvious, like popcorn at the cinema or the supersize options in fast-food restaurants. But the truth is that even the sandwiches we buy at lunch-time and the meals we cook at home are often larger than they need to be. Here are a few tips to help you eat the right sized portions:

1. Leave a little room in your stomach when you eat. Filling your stomach means you’re eating too much. Eat slowly, and stop when you start to feel full
2. Make some little food swaps - small changes really can make a big difference. Here are some ideas to get you started. But have a think about your own diet and what other changes you could make yourself:

• Switch from a white baguette with cheddar cheese, rashers, lettuce and coleslaw to a brown bread sandwich with ham, lettuce, cucumber and tomatoes
• Switch from a large Danish pastry to a scone for breakfast
• Switch from a thin-crust, cheese-loaded pizza to a thicker-based pizza with more veggies and less cheese. Or better still, make your own!
• Switch from a large, full-fat cappuccino to a small, reduced-fat option
• Switch from a side portion of chips to a smaller portion of oven chips or homemade wedges

Bruschetta

Get a taste of Italy with a superfood twist by using wholegrain bread. You can either serve the bread on its own with some garlic and olive oil or serve it with some tasty tomatoes.
Makes four slices

Ingredients

• 4 slices of wholegrain bread
  
• Half a clove of garlic
• Olive oil
• Tomatoes

Method

1. Take each slice of bread and cover lightly with half a teaspoon or so of olive oil
   
2. Put the slices under the grill, taking care not to overcook them
   
3. Hold the cut side of the garlic towards the bread and rub it lightly
   
4. Eat and enjoy
   
5. For extra flavour, chop some tomatoes and mix with olive oil
   
6. Place loosely on top of the cooked bruschetta

Herb Cous Cous

Serves 4-Suitable for vegetarians

Ingredients

• 300 g / 10 oz cous cous
  
• 2 tablespoons extra virgin olive oil
  
• 1 small red onion, peeled
  
• ½ red pepper, de-seeded
  
• ½ yellow pepper, de-seeded
  
• ½ courgette
  
• 4 scallions, thinly sliced
  
• Small bunch mint, chopped
  
• Small bunch basil, chopped
  
• Small bunch coriander, chopped
  
• Freshly ground black pepper
  

Method

1. Cook the cous cous according to the packet instructions, then set aside to cool.
   
2. Place half the olive oil in a fying pan over a medium heat. Dice the onion and peppers and sauté in the oil.
   
3. Trim and slice the scallions and courgette and toss into the pan and then cook until the vegetables for another couple of minutes until they start to brown, then remove from the heat and leave to cool.
   
4. Place the cous cous in a large bowl and stir in the cooked vegetables.
5. Add the chopped herbs, some black pepper and drizzle with the rest of the olive oil.
   
6. Mix thoroughly and keep chilled until ready to serve.
   

Crunchy Granola ** Improved for 2009 **

Now Cholesterol Lowering too!

I'm constantly changing how I make things - improving each time I hope.  My original Granola was big on taste and less about health, the second version was better. Now for 2009, this recipe is the best tasting, most healthy and helps lower cholesterol.

Yummy Granola

Ingredients:

• 2 cups of rolled oats
• 1/2 cup of wheatgerm
• 1/4 cup of dried cranberries
• 1 teaspoon of ground cinammon

• 1/4 cup of honey or maple syrup
• 1/4 cup of oil
• Splash of water

Directions:
Pre-heat your oven to 100c/220f.

Mix all the dry ingredients together in a large bowl. Combine the honey, water and oil and pop into the microwave for 1 minute - don't worry too much about the exact measurements but you should have about 3/4 of a cup of liquid. The mixture is much easier to handle when it's warm and the honey is a lot less sticky.

Mix the liquid into the dry ingredients and stir well until everything is well coated.

Spread out evenly on a baking tray and pop into the oven for 60 minutes.

Remove and allow to cool before storing in an air-tight jar; as it cools it will get crunchy. It should hold for quite a while but I'll bet it doesn't last that long.

Enjoy with natural yoghurt.


Variations:
Use 1/4 cup of apple juice instead of the water and reduce the honey to 1/4 cup.
Add 1/2 cup of mixed seeds [sunflower, flax, sesame, poppy]
Try different fruit, delicious too!

Crunchy or fine?
If you want large nuggets of granola, then follow the steps above when cooking but however if you prefer a finer granola with smaller/less nuggets then remove from the oven every 15 minutes and give it a stir through to break the mixture up.

TOP TIP!
For extra crunchy, don't stir at all during cooking; turn the oven off after 45 minutes but leave the granola in the oven to cool overnight.  As the oven cools slowly the granola will crunch up much nioce than allowing it to cool on the counter top.

Sweetcorn & Seafood Chowder

A real winter warmer!

One thinks of Chowder as a winter food, welcoming and warm on a cold day, a respite from the harsh elements. True, but you can eat (yes, you eat soup) this at any time.


The seafood you add is up to you; best to use what's readily available or failing that something from the freezer but not battered or breadcrumbed.

Ingredients:

• Knob of butter
• 1 Onion, finely chopped
• 12oz Potatoes,cubed
• 18 fl oz Milk
• 5oz Sweetcorn
For the fish I use:-
• 10oz Smoked Haddock
• 5oz Prawns

Directions:
Heat the butter in a large saucepan and add the onion and cook until soft. Pour over the milk and add the cubed potatoes. Bring to the boil but drop the temperature immediately to the mixture just simmers - you do not want the milk boiling vigorously. Simmer for about 10 minutes - the potatoes should not be cooked fully but should be getting there.

Add the fish and the sweetcorn and simmer for another 5 minutes. Scatter with parsley and serve with crusty bread.

Optional:

• You can add a few slices of bacon (chopped) with the onions - not suitable for vegetarians.
• Try adding some frozen peas for colour, texture and taste; similarly some chopped sun-dried tomatoes!

Much Better Granola

Part of the healthy yet tasty series!

I recently reviewed my Granola recipe and realised that I've changed how I make Granola! I'm not great at following recipes in the first place, I tend to use it as a guideline and then adjust according to how I'm feeling, what's in the cupboard and how it tastes as I go along.

At any rate, my much improved Granola is detailed below. Significantly there is no SALT in this, not even sure why there was salt in the original as I rarely use salt. I also found Flax seeds in my local store - these are very good for you. I use maple syrup and honey interchangeably.


Ingredients:
2 cups of rolled oats
1/2 cup of wheatgerm
1/2 cup of mixed seeds [sunflower, flax, sesame, poppy]
1/4 cup of unsweetened dessicated coconut
1/2 cup of dried fruit [raisins, mixed peel etc]
1/3 cup of honey or maple syrup
1/4 cup of oil
Splash of water

Directions:
Pre-heat your oven to 100c/220f.

Mix all the dry ingredients together in a large bowl, except the dried fruit. Combine the honey, water and oil and pop into the microwave for 1 minute - don't worry too much about the exact measurements but you should have about 3/4 of a cup of liquid. The mixture is much easier to handle when it's warm and the honey is a lot less sticky.

Mix the liquid into the dry ingredients and stir well until everything is well coated.

Spread out on a baking tray and pop into the oven for 15 minutes. Remove and stir in the dried fruit; give it a good mix. Another 15 minutes in the oven before removing for another stir around - make sure it's browning evenly. Pop back for a final 15/20 minutes.

Remove and allow to cool before storing in an air-tight jar; as it cools it will get crunchy. It should hold for quite a while but I'll bet it doesn't last that long.

Enjoy with natural yoghurt.


Variations:
Use 1/4 cup of apple juice instead of the water and reduce the honey to 1/4 cup.

Healthy Granola

Great tasting and good for you too!

Granola is surprisingly easy to make; if you're paying $6 for a bag of granola think again - you can make your own far cheaper, better tasting, and easier than you think. Good for you and good for your pocket.

The trick with granola is the bake it slowly in low-heat.

Ingredients:

• 2 cups old-fashioned oats (rolled large oats are best IMHO)
• 1/2 cup wheat germ
• 2 Tbs. dark brown sugar
• 1/4 tsp. salt
• 1 cup mixed seeds & nuts (sunflower, sesame, almonds, peanuts etc)*
• 1/4 cup maple syrup
• 3 Tbs. flavorless oil, such as vegetable or canola
• 1 Tb. water

* See variations below

Directions:Pre-heart the oven to 275F. Coat a 9-by-13-inch metal pan with cooking spray, then set aside. Mix oats, wheat germ, brown sugar, salt and Extra Ingredients --except dried fruit -- in a bowl. Heat the oil, water and maple syrup along with any flavourings (see variations) to simmering pint and drizzle over the oat mixture. Stir well to combine ensuring all the dry ingredients have been coated.

Pour the mixture into the pan and bake for 30 minutes. Give an occasional stir during baking. Add dried fruit to the mixture and bake until golden - about another 15 minutes.

Store in an air-tight container for 2 weeks - bet it doesn't last that long though.

Variations:
1. Classic Granola
Extra Ingredients: 1/3 cup chopped walnuts, 1/3 cup sweetened flake coconut, 1/3 cup dark or golden raisins
Flavoring: 1/2 tsp. ground cinnamon
You can replace the 1/4 cup of maple syrup with 2 Tbs. each of maple syrup and molasses.
2. Crunchy Granola
Extra Ingredients: 1/4 cup slivered almonds, 1/4 cup sunflower seeds, 2 Tbs. sesame seeds, 6 Tbs. currants
Flavoring: none
3. Granola with Tropical Flavoring
Add the coconut along with the cashews and banana chips.
Extra Ingredients: 1/4 cup chopped roasted unsalted cashews, 1/4 cup chopped banana chips, 1/4 cup sweetened flake coconut, 1/4 cup chopped dried pineapple
Flavoring: 1/2 tsp. ground ginger
4. Granola with Cherries and Almonds
Extra Ingredients: 1/3 cup sliced almonds, 1/3 cup sweetened flake coconut, 1/3 cup dried cherries
Flavoring: 3/4 tsp. almond extract
5. Trail Mix Granola
Extra Ingredients: 1/4 cup chopped roasted unsalted peanuts, 1/4 cup sweetened flake coconut, 1/4 cup dark or golden raisins, 1/4 cup mini chocolate chips*
Flavoring: none
*Stir chips into the granola only after it has completely cooled.
6. Orange-Berry Granola with Pecans
Extra Ingredients: 1/2 cup chopped pecans,1/4 cup dried cranberries, 1/4 cup dried blueberries
Flavoring: 1/2 tsp. finely grated orange zest
7. Pear Granola with Hazelnuts and Vanilla
Extra Ingredients: 1/2 cup chopped hazelnuts, 1/4 cup chopped dried cherries, 1/4 cup chopped dried pears
Flavoring: 1 tsp. vanilla extract
8. Orange-Flavored Granola with Pistachios, Mangos and Dates
Extra Ingredients: 1/2 cup chopped roasted pistachios, 1/4 cup chopped dates, 1/4 cup chopped dried mangos
Flavoring: 1/2 tsp. finely grated orange zest and 1/4 tsp. allspice