Sunday, April 17, 2011

Coconut-Almond Granola

J loves all things coconut -milk, chocolate, fresh, shredded, all things! So when I heard about the great taste and health of coconut oil, I decided it was time to make my own granola and what a great choice that was!

Please note: It yields a WHOLE HECK of a LOT, so please find someone to share with! 

Coconut-Almond Granola
  • 3 cups of rolled oats
  • 1 1/2 cups sliced almonds 
  • 1 1/2 cups of shredded coconut 
  • 1/2 cup agave (you can use honey instead if you want) 
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1/3 cup of coconut oil
  • 1 teaspoon pumpkin pie spice 
  • 1/2 teaspoon cinnamon 
  1. Turn on the oven to 350 f. 
  2. Melt the coconut oil in a pan over the stove. 
  3. Mix together the oats, almond slices, and shredded coconut in a bowl. 
  4. Once the oil is melted (since it starts in a solid) add the vanilla, agave, honey, and spices. 
  5. Stir all of the oil and spices together then pour over the dry ingredient mixture. 
  6. Spread the coated oats in a baking pan and place in the oven. 
  7. Stir every 7 minutes.
  8. Let cook until it's baked to your liking.
  9. Enjoy with almond or soy milk! 
Now, the other lovely gals that took part in this challenge: 

Zoe with her Chicken Masala

Mama bird with her Coconut Chocolate Chip Cookies

And for the next ingredient challenge due in two weeks... 


This one's due in two weeks on May 1st! 
Please let me know if you're interested in participating... 
It's soooo much fun and I promise there's no pressure! 

Sunday, April 3, 2011

Kale Lasagna

Kale, with its dark leafy green goodness, has health benefits galore! I hadn't cooked with it prior to making this and my favorite part of it was the texture it has once cooked... Soft, but not limp, crisp, but not chewy... Just perfect.

Kale Sausage Lasagna with Sun-dried Tomato Alfredo Sauce
  • One package of spicy Italian sausage (or sweet if that is more your style) 
  • One bunch of kale
  • One jar of sun-dried Alfredo sauce
  • Two tablespoons of tomato paste
  • One clove minced garlic 
  • 1/2 of a white onion, minced 
  • 2 cups ricotta cheese
  • 1/2 package of whole wheat lasagna noodles 
  • 2 cups of grated mozzarella cheese. 
  • Salt and pepper to taste 
  1. Preheat the oven to 350f. 
  2. Boil a pot of water and cook the lasagna noodles until just tender, not completely done. 
  3. Drain noodles and run under cool water. Set aside. 
  4. Boil sausages in a pot of water until cooked through, about 12 minutes. 
  5. Remove from water and slice into 1/2 inch thick coins. 
  6. Remove big stems from the inside of the kale.
  7. Place two tablespoons of water in the bottom of a frying pan and toss kale inside of it. 
  8. Taste with salt and pepper as you like. 
  9. When kale becomes warmed through and tender, remove from heat. 
  10. Mix Alfredo sauce, garlic, onion, and tomato paste in a sauce pan. 
  11. Stir over medium heat until well-combined. 
  12. Spray inside of 9x9 pan to prevent sticking. 
  13. Cover bottom of pan with a layer of sauce. 
  14. Layer with noodle. 
  15. Layer with ricotta cheese (you'll need to use a spoon to spread it around). 
  16. Layer with sausage coins. 
  17. Layer with sauce. 
  18. Layer with kale. 
  19. Noodles. 
  20. Sauce.
  21. Ricotta. 
  22. Sausage. 
  23. Kale. 
  24. Sauce. 
  25. Cover the top with the grated mozzarella cheese. 
  26. Cover the lasagna with tin foil. 
  27. Cook lasagna in the oven for 40-45 minutes (or until cheese is melted and bubbly). 
  28. Let stand for five minutes before serving. 
  29. Enjoy! 

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