Archive for the ‘recipes’ Category

Healthy Enchilada Casserole

Posted: January 20, 2012 in recipes

Technically it’s called chilaquiles casserole…but thinking in terms of blogging and SEO I didn’t know how well “chilaquiles” would google! Are ya with me?


Before we get down to the recipe can I please point out that it’s Friday and I’m still sore from the filthy fifty workout on Monday!  I did run 5 miles and lift today but I am not back to 100%.  That workout is NASTY!


Tonight I had my first ever meeting with the Orlando Dietetic Association.  ODA is a branch of the Florida Dietetic Association which is a branch of the Academy of  Nutrition and Dietetics formerly the American Dietetic Association. They meet twice monthly so I thought it was a good thing to get on board now with the great group of dietitians. 
They talked about traditional meeting things, we had a healthy dinner buffet style (that I didn’t photograph), and we heard a wildly intelligent speaker.  
Her name was Rikki Keen and she’s a MS, RD, CSSD, CSUS. Lots of initials = genius! She’s a sports dietitian who lives in Alaska and works at ESPN’s Wide World of Sports too.  She talked about supplements and science for optimal performance.  She made a lot of great points that I’ll recap soon, but I want to point out that she was passionate about the benefits of a drink called FRS and the quercetin in it. 

Apparently Tim Tebow likes it too. 

On the radar for tomorrow is a lot of studying for my upcoming LifeCycle nutrition final and a bike ride to get my legs ready for the half marathon Sunday.


And finally..gosh I was wordy today…the recipe!  
This is basically a deconstructed enchilada.  I think it’s easier to make and like my lasagna it makes great leftovers.  You could use a green or red sauce and sneak in as many veggies as you like! This recipe is originally adapted from Eating Well.

Healthy Enchilada Casserole:

INGREDIENTS

  • 1 tablespoon EVOO
  • 1 package chicken breasts, cooked and shredded
  • 1 medium onion, diced
  • 1 medium zucchini, diced
  • 2 19-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes, drained
  • 1 1/2 cups corn, frozen (thawed) or fresh
  • 1 teaspoon ground cumin
  • 1 package Goya Sazon seasoning (optional)
  • 1/2 teaspoon salt
  • 12 corn tortillas, quartered
  • 1 19-ounce can mild red or green enchilada sauce
  • 1 1/4 cups shredded reduced-fat Cheddar cheese (optional)

  • PREPARATION

    Pre-baking
    1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
    2. Use poached or crock-pot cooked chicken breasts. Shred chicken.
    3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin, Goya, and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
    4. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
    5. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
    And now my friends…time for me to hit the books!  Make it a great one!
    Have you ever tried or heard about FRS?
    Love and calculating calories needs,

    Carissa & Kyle

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Well hello there WIAW!  I’ve missed you and your food chronicles!

This week I bring back WIAW with a tale of two meals.  One healthy, one indulgent, one holiday, one any day, and both delicious!
The first is my very FAVORITE meal of the entire year: my Mom’s Christmas breakfast!  I get excited and emotional just thinking about it.  I traveled to Virginia after Christmas this year, however I still enjoyed this most special of breakfasts on the 27th.  It never made the blog and I just couldn’t let that happen!

We all have special Christmas traditions that mean the most to us and this is mine.  I don’t remember when this breakfast officially became “Christmas breakfast” but it’s been about 15 years. The only change is that coffee replaced the chocolate milk with whipped cream of my youth.  Although I wouldn’t begrudge the return of some whipped fat on my latte!

Christmas breakfast means Grands biscuits with salty, Southern red eye ham, and sharp cheddar cheese.  Ah AWESOME! 

My Mom also makes baked apples the night before, usually on Christmas Eve.  She dices up red & green apples and cooks them down in butter and loads of cinnamon.  Kiwi is always enjoyed on Christmas am too.  Don’t ask why – it’s just tradition and you don’t mess with it.  Dear Pilsbury – your Grands biscuits are amazing.  Thank you.

From the indulgence of December comes the focus of January.  Butter, cheese, and ham sadly won’t be on my table anytime soon.  I’m not crazy, however I just feel all over better when I eat better.
Tonight’s dinner was warm, healthy, and full of fiber.  It is actually FREEZING here in Orlando today!  I switched up our meal plan and made green chile chicken chili. Or GCCC (cuz it deserves an acronym).  
If my dear husband is reading this…I know you’re over chili….I’m sorry…I love it….and I cook…there’s always cereal. 🙂
I used my dutch oven that I got for Christmas to create this comfort masterpiece.  I peeked at several recipes online, including this one from Cooking for Two, and went to work.

Green Chile Chicken Chili or GCCC
Ingredients:
– 1lb chicken breast cubed
– 1 diced onion
– 1 diced green pepper
– 1 T diced garlic
– 1 T lime juice
– 2 cans drained white beans
– 1 can chopped green chiles
– 1 can chicken broth (you can use more if you want a soupier chili)
– 1 T cumin
– 1 t chili powder
– 1 t cayenne
– 1 t salt
Directions:

– In a dutch oven brown chicken. Add onions and garlic. 
– Add green peppers and spices.  Stir well.
– Add green chiles, beans, lime juice, and chicken broth. Simmer as long as you can and enjoy!
– You could also top with cheese or add brown rice.


Do you have a devilishly delicious favorite breakfast?


Love and southern cooking,
Carissa & Kyle

Healthy Homemade Pizza

Posted: December 19, 2011 in recipes

Welcome back! Here’s what you might have missed over the weekend:

If you’ve read the blog before you’ve seen that Mr. Rosen makes a “perfect pizza“.
Teresa Guidice a la Real Housewives makes a very Italian “skinny pizza”.
Last night I had my first ever attempt at making homemade pizza that wasn’t Chef Boyardee…but man I do dig those chef B creations.  Always have.

The pizza was delicious.  My crust making skills…They are in need of improvement.
The original idea was for Kyle & I to make the pizza together.  I have no doubt that his crust stretching skills are superb.  However he got caught up Christmas shopping for a special someone *ahem* And who am I to rush holiday spirit? 😉
I started my pizza by making homemade spicy marinara sauce.  I used a can of Muir Glen organic tomato sauce and jazzed it up with crushed red pepper, garlic, and Italian seasonings.

After reading Skinny Italian, I knew it was best to pre-sauté my pizza veggies. I cooked up some onion with red and green bell pepper.  Call me Mrs. Claus! (cuz they were Christmas colors)

Then I browned 3 links of Jenny-O Italian turkey sausage.  I took them out of the casings (gross process), cooked them, and drained the fat.
Now ladies and gents, it’s time for the crust. Oh the crust.  I bought a ball of pizza dough from the Publix bakery. I put it down on my well greased cookie dough sheet and stretched it out.  And it pulled right back into a ball.  Stretch.  And recoil.  This wasn’t going well.

I also don’t have a rolling pin.  Epic wanna-be foodie blogger fail.  So I tried rolling it out with my can of Pam and then a glass.  The glass worked best and after about 10 minutes I had stretched the dough out to a beautifully uneven consistency.  I even succeeded to make two holes in the middle of my crust! 🙂

It’s ok.  You can laugh.

I figured that was as good as it was going to get and topped my pizza. I baked it at 400 for about 23 minutes.

The one thing I would change (besides my sloppy crust rolling) is that I used 2% mozzarella cheese. I’m always looking for healthier options, however in this case the mozzarella didn’t melt well.  Live and learn.

The pizza, however was fabulous.  The perfect mix of sweet crust and spicy toppings.  Mwah*


What is your favorite kind of homemade pizza?


Love and Domino’s,

Carissa & Kyle

I have so much I want to share and blog about!  My mom’s visit, the cookie party, our awesome Monday Night Football experience…but I also have so much to do! I did blog about our chilly trip to ICE.

Busy, busy, holiday dizzy!  Stay tuned for those great posts and enjoy today’s WIAW offering and recipe.
Tonight’s dinner was healthy and budget friendly – a frittata!  A great way to clean out your fridge and stretch your food dollars.I always “say” that I’m going to make a frittata and it turns into more an a scramble, because I’m lazy! Eek! But a frittata is well worth the extra effort. Delicious! Give it a try next time you want a breakfast for dinner kind of night!
What I Ate Wednesday rundown:– Breakfast – nothing! We were having our resting metabolic rates tested at school today so we had to fast.  Not fun! But I have a crazy high RMR – 2100!– Snack – Kashi Go Lean + Honey Nut Chex + berries + soy milk– Snack – banana– Snack – protein bar– Snack – (do you see a pattern?) raw yellow peppers and carrots– Snack – homemade Gatorade! Super healthy recipe coming this week!

– Snack – toasted wheat thins<insert nap here>– Post run snack – Dessert protein shake with waterDinner – egg, potato, onion, zucchini frittata
It was a haphazard day of eating, but I’m happy to have found a way to get lots of veggies in.
Do you eat 3 meals or lots of snacks?
Now for the promised recipe:

Veggie Egg FrittataIngredients:

  • 4 eggs, 3 egg whites
  • Diced onions
  • Diced potatoes
  • Diced zucchini
  • splash organic milk
  • green onion
  • diced ham
  • Mozzarella and parmesan cheese
Directions:
  • In a large saucepan in EVOO sautee onions, potatoes, and zucchini until soft.
  • Add ham and allow to crisp
  • Scramble eggs with milk, salt, and pepper
  • Add egg mixture to pan
  • Slowly pull back the edges as the egg cooks and allow the uncooked egg to spread to the edges.  When a majority of the egg is set, place the pan in a 400 degree oven for 5 minutes or until the eggs are almost set.
  • Top the frittatta with cheese and broil until browned
  • Enjoy!
Do you eat breakfast for dinner?

Love and eggs,

Kyle & Carissa

Pumpkin Oatmeal Cookies

Posted: December 1, 2011 in recipes, thinking tuesday

Tis the season to be…
….jolly?
merry?
busy?
stressed?
broke?
overfed?


I pick JOLLLY!  However I know that this time of year the other “not so jolly” feelings can take over.  Hence why my blogging is a little slower this week.  I love blogging and never want it to become something that stresses me or takes me away from precious family time.


That being said I LOVE CHRISTMAS TIME!!!  I have been secretly listening to holiday music since November 10th and I got to meet Santa this weekend.  I know him!

We are having a cookie party here on Sunday and last night I was overwhelmed by the desire to bake.  Yes, I had a midterm in the am, but I wanted to bake.  So bake I did…then I got a 96 on my exam! 🙂


I had some leftover pumpkin in my fridge from Skinnytaste Pumpkin Spice muffins so I did a little searching and found an easy recipe, which I tweaked a lot. I started with another SkinnyTaste recipe so credit again goes to Gina.



I wanted to bake using coconut oil.  Do you use coconut oil?  It is mainly made of saturated fats…and we have been conditioned to avoid saturated fats like in beef.  However I have read several reports and studies that coconut oil is actually very good for you.


Here’s the science: as a source of medium-chain triglycerides (MCT), coconut oil isn’t stored in the body as fat as readily as oils composed of long-chain triglycerides (LCT). Some research from McGill University in Canada suggests that this is true; MCTs also boost metabolism and satiety, and therefore may promote weight loss when they replace LCTs in the diet. Because they are so easily digested, MCTs are given in hospitals to provide nourishment for critically ill people who have trouble digesting fat.
Promoters also note that coconut oil is high in lauric acid and contains trace amounts of caprylic acid, both of which appear to have antiviral and antifungal properties.
Coconut oil also isn’t from an animal source, therefore it doesn’t have the same type of cholesterol as other saturated fats like beef.



If you are going to use coconut oil use virgin to insure that it hasn’t been hydrogenated.
I’m a fan for baking or cooking my chicken.  What do you think?


Hope you liked that science moment.  Here’s today’s promised recipe:

Pumpkin Oatmeal Cookies
Ingredients: 

  • 1 cup all purpose flour
  • 2 cups quick oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 2 tbsp coconut butter
  • 1 cup brown sugar
  • 3 tbsp egg whites
  • 6 tbsp canned pumpkin
  • 2 tbsp organic milk
  • 2 tsp vanilla extract
Directions:
  • Preheat the oven to 350.
  • Mix dry ingredients in one bowl.
  • Cream oil and sugar.  Add the remaining wet ingredients and mix.
  • Combine the ingredients together and place in tablespoon like drops on a well greased cookie sheet.
  • Bake 15 minutes or until brown.
What holiday fun are you cooking up this weekend?

Love and tinsel,

Carissa & Kyle

As soon as I type this post I’m putting up Christmas decorations! I’m so excited!!!
But first I couldn’t miss my favorite blogging day of the week – What I Ate Wednesday!
This week in honor of Thanksgiving and in honor of me missing Thanksgiving in lieu of supporting my bank account – I created a quick, nod to Thanksgiving that can be enjoyed all year long – THANKSGIVING MEATBALLS!

Yup, all the fun of hours of cooking in about 50 minutes.  With some semi-homemade help too! If Sandra Lee can then so can I!Our mini turkey day meal consisted of turkey Thanksgiving meatballs, gravy, instant (yup, you read that right) red mashed potatoes, homemade cranberry sauce, roasted brussel sprouts, asparagus, and No-bake yogurt pumpkin pie.  Oh and a little white wine for good measure!

No Bake Pumpkin Protein Pie

The meatballs are a healthy, easy way to incorporate the great flavors of the holiday. Give them a try for a quick holiday meal or whenever you need a lower-calorie, comfort food fix.

Thanksgiving Turkey MeatballsIngredients:

  • 1 package Jenny-O extra lean ground turkey
  • 3/4 lower sodium Stove Top stuffing mix
  • 1/2 cup organic milk
  • 2 egg whites
  • 1 small diced yellow onion
  • 1-2 tablespoons poultry seasoning
  • Rosemary, thyme, sage….to your liking
  • salt 
  • pepper
Directions:
  • Preheat oven to 350.
  • Mix stuffing mix and milk in a large bowl.  Allow to sit for 90 seconds or until the stuffing softens.  Try to mash up the larger pieces of stuffing.
  • Add remaining ingredients and mix well.
  • Use an ice cream scoop, transfer meatball mixture to a well greased cookie sheet.
  • Bake 25 minutes or until internal temperature equals 160.
  • Top with gravy or cranberry sauce and enjoy!
Since this was a new recipe that I just made up on the fly, I was very happy with the way it turned out.
The only thing I regret is that I used sugar substitute for the cranberry sauce and you can tell.  Major aftertaste! Bummer!
I hope all of you enjoy your Thanksgiving tomorrow!
Try to get in some cardio in the am…it will boost your metabolic rate all day.  Also watch “mindless” eating.  If you’re going to eat, then put the food on a plate and sit down.  Your pants will thank you!

Love and family ties,
Carissa & Kyle

Of possible interest: What I’m Thankful For, calorie torching interval sprints, Greek turkey meatballs.

Happy Thanksgiving!  

I’ll be thankful when these 2 get along!

Well for me it is anyway..in a mini version.  I am working a double on Thanksgiving so I am cooking a Thanksgiving inspired meal for Kyle and I tonight.  Christmas music is blaring, my cranberry sauce is cooling, and my pie is cooking in the fridge.  
Cooking in the fridge?  Yup! I found a delicious, healthy no-bake pumpkin pie.  That’s why I love the blog world.  I found this pie on Meghann’s blog who found it on Monica’s blog.  Healthy, quick, easy, festive.  I’m sold. Like I said, “cooking” in the fridge.
No-Bake Pumpkin Yogurt Pie


Ingredients:
source
  • Pie crust – I used reduced fat graham cracker
  • 1 cup pumpkin
  • 1 cup greek yogurt – I used only one 6oz container. A little less but cheaper.
  • 1 package s/f butterscotch pudding mix
  • 1 tsp. pumpkin pie spice
Directions: 
Mix pumpkin, yogurt, pudding mix and pie spice. Carefully spread into the pie shell. (Careful the mix will be very thick and might crack pie crust.) Refrigerate for 1 hour. Eat.
I said it was easy??

Before I could do my limited baking I had school this am and worked out.  Here’s what the gym trip looked like:
– .75 mile warm up jog
– 12 warm up prone leg curls
SuperSet #1:
– 15 leg extensions with a 5 second negative every 5th one
– Walking lunges with weighted barbell
– 8 jump squats onto box.  Squat, jump up, squat, jump down.
– Repeat
Superset #2:
– Reverse lunges with shoulder press and wide squat x12.  It’s a little complicated, but start feet together with the db at your shoulders.  Step back on your right leg to a lunge and do a shoulder press as you do.  Step together.  Repeat with left leg back. Then step apart and do a wide squat.  Bring legs back together and start again.
– Wide squats with DB to failure
– Barbell reverse grip bent over row x 12
– Repeat
SuperSet #3:
– 6 machine chest press each arm, 6 both arms
– 45 second run at 6.0, 15 incline
– repeat chest machine
– 30 second run at 6.5, 15 incline
– 10 pushups
– 25 second run at 7.0, 15 incline


Finish with abs.  I did reverse leg curls and reverse leg lifts.  As always try to rest as little as possible between sets.
Post-workout I fueled up with a black cherry, vanilla smoothie.  I have read several times that cherries after a workout help with soreness.  We shall see.

I’m off to start on the rest of my Mock-giving dinner.  Look for full details on WIAW tomorrow! Also check out my post on what I’m thankful for.


What are your Thanksgiving plans?


Love and eay peezy pies,
Carissa & Kyle

Pumpkin Black Bean Soup

Posted: November 10, 2011 in cardio, recipes

Hello from Southeastern Virginia!  It’s so gorgeous here…there are trees…and they’re not palm…and they have leaves…and they’ve turned beautiful colors!  It’s gorgeous! The weather isn’t too shabby either!


I’m rushing off to do some shopping and movie watching but I wanted to share a wonderful recipe for a fall soup that I love – Pumpkin Black Bean Soup! I found the recipe on Courtney’s blog and have made it twice now. You can see her recipe here.

I love that it’s so healthy and nutritious.  Full of fiber and Vitamin A. The pumpkin adds a lot of the vitmain A and a nice creaminess that you don’t find in most healthy soups.  

My sweet Kyle is not a soup fan, but Mom surely is so I knew she’d like it.  I paired it with a spinach, strawberry, goat cheese salad with a lime basil vinaigrette.  Talk about a nutrient packed dinner!

Pumpkin Black Bean Soup

Ingredients:
  • 1-1/2 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 stalks celery, diced
  • 3/4 cup diced carrots
  • 3 cloves garlic, minced
  • 1 cup red wine (I used Pinot Noir)
  • 3 (15-ounce) cans black beans, drained and rinsed
  • 1 (15-ounce) can pumpkin
  • 1 (15-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon ground cumin
  • 1/2 tablespoon hot sauce (or more, to taste)
  • salt and pepper
Directions:
  1. Heat olive oil in a large pot over medium-high heat.
  2. Add onion, celery, and carrots to hot pan and sauté until vegetables have softened, about 5-6 minutes. Add garlic and sauté 1 additional minute.
  3. Pour red wine over vegetables in the pot and let simmer until the wine has reduced by about half.
  4. Add all remaining ingredients and bring up to a boil. Reduce heat to low and let simmer 25 minutes.
  5. Season with salt and pepper to taste.

This morning I set out with a goal of slowly increasing my mileage so I can possibly run that half marathon at the end of January.  I set my Garmin to 7 miles with a 9:30 pace and set out in the beautiful autumn lined streets of Virginia.  
I made it back home at 3.64 miles for a water break and I really doubted if I could hang for 7 miles.  I told my mom that my legs felt like lead.  She said I needed potassium. Then she said that it was probably because I had red wine last night.  Dang it!  That whole “one cup for the pot, one cup for me” theory really back-fired.

After my water stop I felt better and decided not to let a little vino drag me down.  So I pushed through and made it! 7 miles baby!

I’d like to thank Selena for pushing me through mile 5. Yes, I love you like a love song baby…and if Pandora let me I would play you on re-peat-peat-peat-peat.
Also a big hand clap to Ke$ha’s help on mile 6. Why I am “hot and dangerous” and I thank you for noticing.
Here are the splits:
Mile 1- 9:33
Mile 2- 9:15
Mile 3- 9:24
Mile 4- 9:47
Mile 5- 9:44
Mile 6- 9:42
Mile 7- 9:01
I finished with an average pace of 9:29! Boo-yah!
Now I’m off to enjoy this day off!


Are you a soup fan or do you prefer “no soup for you”?


Love and laps, 
Carissa & Kyle


ps- I’d also like everyone to raise the roof for Mom who finally has wireless internet! 🙂 Makes bloggers everywhere happy!Pin It

It’s the start again of another week! In case you were off being utterly fabulous over the weekend, here’s some posts you may have missed:
Coupon Tips for Beginners
We got a kitten!

5 miles down

This morning started off at 730am with a full body workout. My week is off a bit, because I’ll be traveling to Virginia to announce the inagural Norfolk Freedom Half Marathon. Anyone running it? That being said I want to make sure I get in clean food and hard workouts before I go.
Here’s what the morning looked like:
– 8 wide, 8 narrow heavy leg press
– 10 each leg split squat with the back leg elevated with 40lbs
– 8 heavy dumbbell chest press
– 10 close grip pull-down
– 10 single arm DB chest press
– 10 single arm DB row
– 10 each leg split squat with the back leg elevated with 40lbs
– 8 wide, 8 narrow heavy leg press
– 10 box jumps
– 10 close grip pull down
– 15 single leg, leg extension each leg
– 12 machine row
– 10 tricep cable extensions
– 12 leg extensions
– 12 machine row
– 10 tricep cable extensions
– Ab work in the Roman chair

Last night we had a very nostalgic, comfort dinner.  I received a bottle of Classico Light Creamy Alfredo Sauce as part of the FoodBuzz featured publisher program.

I immediately knew what I wanted to make: blackened chicken alfredo!
Back in the day, as in when I could eat whatever I wanted (it was a Wed-nes-day), I loved me some alfredo.  I also didn’t know what a calorie was then.  I always got the chicken alfredo pizza at the OG. (Olive Garden if ya didn’t know).
The Classico sauce is a better alternative to alfredo.  I has 60 calories per serving and is made from real ingredients like cream, parmesan cheese, and butter. It’s still a “treat” meal to me, but it’s a lightened classic.

We covered some chicken in Old Bay blackening season and the Grill King did his thing.
I cooked some whole wheat spaghetti, whipped up a spinach salad, and chopped a raw red bell pepper for extra vitamin C on the side.

I fought the urge to top my pasta with more parmesan cheese and I enjoyed every nostalgic bite. The sauce had a rich, creamy flavor and all I had to do was heat it up and serve.
Very simple for busy alfredo loving Moms!

Thanks to Foodbuzz and Classico!

served with a side of flying kitten.

What’s a lightened comfort food you’d recommend?

Love and white sauce,
Carissa & Kyle

The other day I had a random urge to make granola.  I’ve never made granola before…and I’ve never really purchased granola…but for some reason I wanted to make it.  So I did.

I’ve seen lots of granola recipes on blogs.  I hopped over to Julie’s blog aka Peanut Butter Fingers and found several recipes for granola.  I was surprised how simple it seemed to make. It’s basically just oats…and they charge $6 for a tiny bag in the store! Shame!
Julie’s recipe for PB granola intrigued me the most.  Plus I liked the idea of adding more protein from the peanut butter. 
I followed her recipe almost exactly, however I added chia seeds too.  I think I may try to cinnamon granola tonight.

must clean iPad screen

I put the granola on apple slices with peanut butter, I nibbled it plain, and I put it on oatmeal.  That felt redundant. Granola on oatmeal?  Am I crazy? 

Peanut Butter Granola (Makes 1 cup or 4 1/4 cup servings)
Ingredients:
  • 2 tbsp. creamy peanut butter
  • 2 tbsp. honey
  • 1/2 tsp. cinnamon
  • 1/4 tsp. vanilla extract
  • 2 tbsp chia seeds
  • 1 c. oats
Directions:
  • Preheat oven to 325 degrees.
  • Spray cookie sheet with non-stick cooking spray and set aside.
  • Combine peanut butter and honey in a bowl and microwave until peanut butter melts (approximately 20 seconds). Stir.
  • Stir cinnamon and vanilla into peanut butter and honey mixture.
  • Add oats and stir until oats are completely covered in peanut butter mixture.
  • Spread out oat mixture onto prepared cookie sheet and bake for 7 – 8 minutes until granola is slightly browned.
  • Let cool until granola is crunchy.
When Kyle tried the granola he said it tasted “smokey”….good he said…but smokey. Welllll..I may have tried to cook the granola on wax paper to speed up my cleaning process.  And it may have started to burn a bit in the oven.  And I may have picked out the most burnt pieces, but I was still found out.  Note to readers: don’t use wax paper! 🙂 You live and learn right?

Love and little smokey,

Carissa & Kyle