Apple Cinnamon Granola

For me, cold cereal just doesn’t cut it.  Who has ever had a bowl of cereal that kept them full until lunchtime?  Um, no one!  I am usually starving an hour later!  That is why I love homemade granola.  Homemade granola keeps me full until lunchtime.  Apple and cinnamon go so perfectly well together too.  This Apple Cinnamon Granola is one of my favorite recipes.  Homemade Apple Cinnamon Granola  is great as a snack, over yogurt or as a cereal.

apple granola

This homemade granola is a great way to start the day and it’s also gluten free.  A yummy breakfast.

Here is a short video of my daughter and me showing you how easy it is to make this recipe!

 

Apple Cinnamon Granola

Apple Cinnamon Granola

10 minPrep Time

35 minCook Time

45 minTotal Time

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Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Mix all dry ingredients in one bowl . Mix wet into another. 
  3. Combine wet to dry until well mixed and then place onto a lined baking sheet .
  4. Bake for about 22 minutes.
  5. Pull the trays out, stir everything around, and place back in the oven for another 15-17 minutes or until the granola looks crispy.

Notes

I usually eat mine with fresh berries and homemade almond milk .  This granola would also be good sprinkled over some vegan yogurt.  I hope you enjoy it as much as I do.

http://mywholefoodlife.com/2012/10/30/apple-cinnamon-granola/

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Tempeh Stir Fry With Soba Noodles

So today I had a bunch of leftover veggies in my fridge.  We are getting a co op basket this weekend so I needed to make more room for it.  So I took everything I had and threw it in a stir fry.  As I said before, stir frys are an easy way to use up some leftovers in the fridge.  Plus, they take only a few minutes to make.

Tempeh Stir Fry With Soba Noodles

Tempeh Stir Fry With Soba Noodles
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Ingredients

  • 1/2 pkg whole wheat soba noodles. (I used the Eden brand)
  • 8-10 mushrooms sliced thin
  • 1pkg tempeh (I used organic flax)
  • 1 carrot sliced thin
  • 1 red pepper sliced thin
  • 2 big bunches of baby spinach
  • 2 tsp garlic powder
  • For the sauce:
  • 1T miso
  • 3T water
  • 3T mirin
  • 2T organic soy sauce (I used SanJ)

Instructions

  1. Whisk all ingredients together
  2. Cook the noodles according to the package instructions and set aside.
  3. Heat a large pan on med with about 2 T sesame oil, garlic powder, tempeh and the mushrooms.
  4. Cook the tempeh and mushrooms for a couple of minutes until they start to soften.
  5. Then add the carrot and pepper.Cook these for another minute and then add the spinach.
  6. Once the spinach starts to wilt, add the sauce and the soba noodles.
  7. Toss this mixture around until everything becomes well incorporated. Plate and serve. Enjoy!
http://mywholefoodlife.com/2012/10/29/tempeh-stir-fry-with-soba-noodles/

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Got A Birthday Coming Up? Think Twice Before Buying This.

I know life can get crazy.  Especially when you have kids.  Sometimes it just seems easier to pick up a box of ready made cake mix instead of making one from scratch.  You may want to think twice before buying this one.

Look familiar?  I can tell you I have bought this on more than one occasion before I went unprocessed.  Let’s look at the ingredients.

The first ingredient is enriched bleached flour (processed flour).  The next ingredients are sugar (processed sugar) and corn syrup (more processed sugar).  The next few ingredients are modified corn starch and corn starch (most likely GMOs).  After that, partially hydrogenated soybean and cottonseed oils (trans fats).  The next one down is propylene glycol (chemical which is also found in antifreeze and brake fluid)
Further down is dicalcium phosphate.  If you click on the word, you can learn more about that.  Cellulose gum is wood pulp.  Looking a bit further down there is natural and artificial flavors (who knows what they are).  After that there are more artificial dyes yellows 5 & 6, which are derived from petroleum.  You can read more about artificial dyes here.  So far the only ingredients I have seen that go in cake are flour and sugar.  The rest of the ingredients are nothing more than toxic additives.

Here is a recipe for a single serving cupcake that is super easy to make.  The blog is ChocolateCoveredKatie.com and it’s a healthy dessert blog.  She makes awesome healthy desserts.  Check her out sometime.  I made one of her cupcake recipes for Meadow’s birthday.  They did not take long at all.  If you want to save some time, maybe you could mix the dry ingredients and set them aside for when you have time to make the whole thing.  For my younger daughter’s birthday, I made cupcakes using this recipe.  They were moist and delicious without too much sugar.  Lastly, Betty Crocker is owned by General Mills who paid a lot of money to make sure GMO labeling did not pass.

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Chocolate Covered Pumpkin Donuts

To quote my husband, “I could eat this entire plate right now.”  Yeah, these are that good!  They are guilt free because they are not loaded with a lot of fat and processed sugars. 🙂

donuts 2

Before we embarked on this unprocessed lifestyle, we used to get donuts from Starbucks every Saturday morning.  I think my daughter and husband have missed them the most.  So this was my way of trying to offer them a healthier option.  These are baked and made with whole grains and no processed sugars.

I think this picture says it all, doesn’t it?  She could not shovel them in her mouth fast enough.

Guilt Free Chocolate Covered Pumpkin Donuts!

Chocolate Covered Pumpkin Donuts

20 minPrep Time

15 minCook Time

35 minTotal Time

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Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Grease a mini muffin tray
  3. In one bowl mix the flour, baking powder, salt, and spices. 
  4. In another bowl mix pumpkin, maple syrup, applesauce, egg, milk and vanilla until smooth. 
  5. Add dry to wet and mix just until combined. 
  6. Spoon mixture into the mini muffin tins and bake for about 11 minutes or until a toothpick comes out clean. 
  7. After the mini muffins have cooled start the chocolate coating.
  8. Using a double boiler, melt the chocolate chips and the milk until you get a smooth chocolate sauce.
  9. Roll the donuts into the chocolate sauce until it is covered. 
  10. Then place each covered donut onto a baking sheet or plate and put in the freezer for at least 10-15 min. 
  11. Store them in the fridge on a plate or baking sheet.

Notes

Remove and enjoy! 🙂

http://mywholefoodlife.com/2012/10/28/pumpkin-donuts/

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Thinking of Takeout? Try This Pizza!

I know that life moves fast and a lot of time you don’t have the time to whip up an elaborate dinner.  Instead of ordering a pizza, try making your own flat bread one.  It’s super easy.

When I was in high school, I worked at a pizza restaurant.  They used to let us make a small pizza to take home after our shift.  We used to get creative with the toppings.  I think I made a steak and cheese pizza once.  On slow nights we used to make fried dough.  It was fun and yummy.  Probably not too healthy though. 🙂  Now, every time I smell takeout, it reminds me of that time.

Quick Flat Bread Pizza

Serves 1 serving

Thinking of Takeout? Try This Pizza!

10 minPrep Time

17 minCook Time

27 minTotal Time

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Ingredients

    For the pizza
  • Whole grain flat bread
  • 10-12 cherry tomatoes
  • 1/2 cup mushrooms
  • 1 bunch baby spinach
  • 1/4 cup daiya cheese
  • Pesto Sauce:
  • 1 cup fresh basil
  • 1 cup fresh parsley
  • 1/2 cup almonds (I use almonds because pine nuts are so expensive)
  • 3-4 garlic cloves rough chopped
  • 2 T nutritional yeast
  • 1/4 cup olive oil

Instructions

    Pesto Sauce:
  1. Grind the almonds up a bit in the food processor first.
  2. Then add the basil, parsley, nutritional yeast and garlic.
  3. As you process those, drizzle in the oil until everything is well mixed.
  4. For the pizza
  5. Preheat oven to 350.
  6. Take the whole grain flat bread and brush it with oil and bake it for about 7 minutes.
  7. Pull the flat bread out and spread on the pesto sauce, add the mushrooms, spinach and tomato and cheese and bake for another 10 minutes or until the flat bread looks crispy.
  8. Cut up and enjoy!

Notes

I usually serve mine with a salad. It makes for a healthy and filling meal. 🙂

http://mywholefoodlife.com/2012/10/27/thinking-of-takeout-try-this-pizza/

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Healthy Pumpkin Chocolate Chip Muffins!

Here is yet another pumpkin recipe  I just love muffins, so it was only fitting I would make healthy pumpkin chocolate chip muffins.  They make me feel like I am eating cake for breakfast. 🙂   Growing up in Boston, we had a Dunkin Donuts on every corner.  One of the things I loved there was the pumpkin chocolate chip muffins.  Then one day I looked up the nutrition facts. They have 600 calories and 26 grams of fat.  Ouch!

pumpkin copy

Meadow and I ate one as soon as they came out of the oven.  Yum! Do anyone of you have a Dunkin Donuts nearby?  We only have a handful here in Texas.

If you are a visual person, I filmed this short video on how to make these.

Healthy Pumpkin Chocolate Chip Muffins!

Healthy Pumpkin Chocolate Chip Muffins!

10 minPrep Time

15 minCook Time

25 minTotal Time

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Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Mix wet in one bowl.
  3. Mix dry in another.
  4. Add wet to dry and mix until combined.  
  5. Spoon into muffin tins. 
  6. Bake for around 12-15 minutes or until toothpick comes out clean.
http://mywholefoodlife.com/2012/10/26/healthy-pumpkin-chocolate-chip-muffins/

Pumpkin Muffins

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