Category Archives: In the Kitchen

Weekly meal plans and recipes.

Caramel Apple Granola #FoodieExtravaganza

caramel apple granolaSeriously. Caramel Apple taste made in granola form. When you make this, you are going to love it! And…it’s healthy for you!!! Full of all kinds of good for you ingredients, you don’t have to feel bad about this Caramel Apple- you just need to make it!

It’s so easy too- Just add all the dry ingredients to a BIG bowl, so you have plenty of room to mix it all up in:

caramel apple granola

I add these yummy and crunchy apples to the mix- to be honest, I have never bought these before, but I wanted a crunchy apple not a mushy one, and I liked how convenient these pouches were:Caramel Apple Granola

Then heat up some honey, brown sugar, and oil to make a caramel-ish wet mixture, mix it with the dry ingredients, and then  spread it all in a pan and bake:

caramel apple granola

See? So easy. And my house smells awesome on this rainy day- a perfect time for this recipe!

Caramel Apple Granola

Caramel Apple Granola

Ingredients

    Dry
  • 4 cups old fashioned rolled oats
  • 1/2 cup sunflower seeds
  • 1/2 cup cashew pieces
  • 1/2 cup sliced almonds
  • 1/2 cup brown rice flour
  • 2 Tbsp. flax seeds
  • 1 tsp. kosher salt
  • 1 tsp. cinnamon
  • 2 .36oz packages freeze dried apples (the crunchy kind)
  • Wet
  • 1/2 cup neutral oil (like canola or safflower)
  • 1/3 cup honey
  • 1/3 cup brown sugar
  • *1 tsp. almond (or vanilla) extract

Instructions

  1. In a large bowl add all of the dry ingredients except the apples and mix together until totally combined.
  2. Without opening the apple bags, crush the apples with your hands. Add these to the dry mixture.
  3. In a small pot, add the wet ingredients except the extract.
  4. Heat the wet ingredients over medium heat until they simmer a bit. Continue to simmer, constantly stirring until the bubbles won't disappear and the sugar is all dissolved. Remove from the heat, and stir in the extract.
  5. Pour this over the dry ingredients, scraping the pan with a rubber spatula. Carefully mix the wet into the dry using the spatula until it is totally covered in the sugar mixture.
  6. Spread evenly on a rimmed sheet pan and bake for one hour at 325*. Using a spatula, turn the mixture every 15 minutes to make sure it all bakes evenly and browns nicely. Cook up to an additional 15 minutes if you like your granola especially crunchy. Let cool on the pan, and store in a ziplock bag or tupperware for as long as it lasts!
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You know I love my granola! My Crunchy & Hearty Granola or Peanut Butter Pumpkin Granola can give you some other ideas for making my favorite snack!
Foodie Extravaganza

This recipe for Caramel Apple Granola is just one of many inspired by this month’s theme of “Caramel.” Foodie Extravaganza is a monthly party where bloggers come together to create recipes using the same ingredient. The host, this month it’s Kathleen from Fearlessly Creative Mammas, and she chose caramel recipes.  If you’re a blogger and would like to join in the fun, you can request to join on this Facebook page. Posting day is always the first Wednesday of the month. If you’d like to see past recipes, you can follow our Pinterest board too.

Here  are the Caramel Recipes from this month’s inspiration:

Gooey Caramel Cake – Fearlessly Creative Mammas
Easter Coconut Bird’s Egg Nests – Palatable Pastimes
Ooey Gooey Salted Caramel Cake – A Day in the Life on the Farm
Caramel Apple Granola – Hardly a Goddess
Caramel Apple Dip – Sew You Think You Can Cook
Banana Chia Pudding with Date Caramel – Caroline’s Cooking
Affogato – Vanilla Ice Cream With Espresso, Caramel Sauce And Salted Almonds – Sneha’s Recipes
Fa’ausi (Samoan Coconut Caramel Bread) – Tara’s Multicultural Table

Citrus Kale Salad with Toasted Almonds & Avocado

 

citrus-kale-salad-with-avocado-and-toasted-almondsHere it is friends. My third kale salad on the blog. You love them, so I am making them. I love them too, maybe even more than you do, and even more amazingly, my husband loves them. So I make kale salads all the time. I only can alter it so much though- add too many crazy things and it gets a bit weird. You still have to follow a basic recipe of oil and acid and crunch and sweet. That’s it.

I used some great, juicy oranges that I had for this salad and you just need to section them for perfect, skin-free slices:

citrus-sections

Then I add the avocado in cubes:

avocado cubes

Add a lot of pepper, and you are good to go!

Citrus Kale Salad with Toasted Almonds and Avocado. You. Are very welcome.

Citrus Kale Salad with Toasted Almonds & Avocado

Citrus Kale Salad with Toasted Almonds & Avocado

The citrus and aminos in this bright salad are reminiscent of asian flavors and the crunch of the almonds with the creamy avocados make a perfect balance of textures.

Ingredients

  • 4 cups washed and chopped kale
  • 1 Tbsp. olive oil
  • 1 Tbsp Braggs Aminos or Coconut Aminos (or soy sauce)
  • 2 oranges
  • 2 Tbsp. almond slices ( or your favorite nuts)
  • 1/2 of an avocado
  • pepper to taste

Instructions

  1. In a large bowl add the kale.
  2. Add the oil and using your very clean hands (I know! but you can wipe them off after), rub the oil into the kale until it's fully covered in oil.
  3. Add the aminos.
  4. Cut one orange in half, and squeeze each half's juice onto the kale. With the other orange, you are going to cut it into sections. Add the sections to the bowl.
  5. In a small saute pan, on medium heat, toast your almonds, shaking the pan every so often so they don't burn. Remove from heat once they are light brown and add to the bowl.
  6. Cut the avocado into cubes and add this.
  7. Pepper generously.
  8. Mix with a large spoon until it is all combined. Serve.

Notes

This will keep in the fridge without getting soggy for a while- kale is a tough green, so when you are "massaging" the oil in the first part of the recipe, this will help make the greens a bit more tender.

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citrus-kale-salad-with-avocado-and-toasted-almonds

If you love kale salads too- try these others:

Spring Radish, Clementine & Feta Kale Salad

radish kale salad
Sara’s Nutty Kale Salad

nutty kale salad
Rice & Kale Salad

rice and kale salad

Cookbook Review: Simple Green Suppers

Simple Green Suppers, by Susie Middleton, and photos by Bandi Baird
Description from NetGalley (thanks to them for my copy):

125 recipes for complete one-dish vegetarian suppers that pair pantry staples with fresh ingredients–perfect for nonvegetarians aspiring to eat a more plant-based diet.

Available on Amazon, April 11th
Paperback, Kindle

Thank You to Roost Publishers and NetGalley for my free e-copy. There are affiliate links in this post, meaning if you click on them, I am compensated. It in no way affects your costs or my opinions. Read my full disclosure.

Can I just say, if I could eat paper, I would eat this book! I love her pictures of beautiful food. I am always trying to eat more vegetables and trying even harder to keep it interesting- I seem to make roasted vegetables over and over, until now I am sort of just done with them! Vegetables can be sort of, well…boring. I needed some inspiration.

This book gave me just that. I love the sound of these recipes of hers:

Broccoli Raab and Creamy Goat Cheese Baked Pasta Gratin…YUMMMM

Quinoa & Bean Salad with Tomato-Nectarine-Curry Dressing…WhaaaT?

Two-Potato Red Onion & Bell Pepper Taco with Lime-Chipotle Sauce….The sauce alone, guys!

The Contents are separated into:

  • Noodles
  • Grains
  • Beans
  • Leaves
  • Toast
  • Tortillas
  • Eggs
  • Broth

There is an intro and follow up in each chapter and the book for essential techniques…I didn’t love the overkill on this, as I sort of know how to cook the basics, but if you are a newbie, this would be really helpful information on the “how-to’s” of cooking vegetables and handling ingredients, like “Tips & Strategies for Tortillas.”

Because I am in LOOOOOVE with the toast chapter, I made this ridiculously good avocado toast- Now don’t be dismissive! Avocado toast recipes are a dime a dozen, right now, but this one is special: pickled beets and deliciousness abound. My hubs went crazy for this, and we had to have it two days in a row! So good:

Avocado Toast with Baby Kale, Blue Cheese, Pecans, Quick-Pickled Radishes, and Honey

Simple Green Suppers Avocado Toast

Ridiculous, right?! So freaking good. I don’t think my pics do this justice at all- I was rushing through taking them, so I could stuff this in my mouth! The blue cheese and pecans were deal breakers for me- this is my new toast.

If you need veggie inspiration like I did, then this book is for you. This book is going on my gift list this year for sure! For everyone.


You are welcome- and Thank You to Roost Publishers and NetGalley for my free e-copy. There are affiliate links in this post, meaning if you click on them, I am compensated. It in no way affects your costs. Read my full disclosure.