Vanilla, Honey, and Almond Granola with Dates

I am a huuuuggge granola/granola bar junkie! I try to opt for the healthier granola bars so that’s exactly why I decided to whip up my own batch myself. Granola and granola bars (especially all of the good tasting ones) that you buy from the store tend to be extremely high in fat and’s almost as bad as eating a candy bar in some instances.  Granola is extremely easy to make and you can add all of your favorite flavors and fruits. I love granola as a quick snack..I love putting it in my yogurt or even on peanut butter and apples. There will definitely be more granola recipes to come so stay tuned! 🙂

4 tbsp. creamy peanut butter
4 tbsp. honey
½ tsp. ground cinnamon
½ tsp. vanilla extract
1 Tbsp sesame seeds
6 dates; chopped
1/4 cup almonds; chopped
2 cups old-fashioned rolled oats

1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, combine peanut butter and honey and microwave for about 30-45 seconds until the peanut butter and honey have melted together. Stir together and then add in the cinnamon and vanilla extract. Add in the almonds and oats and stir until everything is coated evenly.

3. Spread on baking sheet and bake for 15-20 minutes…every oven varies so you will know when granola is ready when it’s golden brown. *I would recommend flipping granola every 5 minutes with a spatula for an extra crunch Enjoy!

Zucchini & Corn Fritters

For some reason, I always tend to have zucchinis laying around in my fridge I can never seem to eat them quick enough…they are just so versatile and you turn them into numerous dishes. When I came across this recipe I was so happy because now I know what to do whenever I have too many zucchinis! If you want to add a spicy kick to the fritters add chopped jalapenos to the mix, or if you want it to be extra cheesy, add more cheese because why not?! Not only are these fritters delicious, they are super easy to make. If you can make pancakes, you could definitely make these!

4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1 tsp garlic powder
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the corn, frozen, or canned (I used canned)
1 small yellow onion; chopped (about 1/4 cup)
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups all-purpose flour (I used whole-wheat flour)
Chopped green onions (for a garnish)
Sour cream and/or salsa (optional)

1. In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk until combined.

2. Add the zucchini, corn, onions, and cheddar cheese and stir with a spatula to the egg mixture. Add the flour and stir until thoroughly combined.

3. Heat a large skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop or 2 spoons, scoop about 1/4-cupfuls of batter onto the skillet and flatten, like you would if you were making pancakes…its the same process! With the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.Top with green onions and your favorite toppings! Salsa, sour cream, and jalapenos are excellent as toppings as well! 🙂


Healthy Apple Crumble

Do you ever buy too many apples at the grocery store like me!? I believe in the saying “an apple a day, keeps the doctor away” so I tend to always have one too many apples laying around. When this happens, this is always the first thing I love to bake because its so easy and delicious! If you love apple pie (like me) this is the perfect alternative for a healthy version of course 🙂 You can even enjoy this for breakfast like me and my fiance did!

Yield: 6

6 small apples; sliced
1 tsp fresh lemon juice
1/2 cup honey
3 Tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla extract
1/2 cup raisins
For the crumble:
1 cup oats
1/2 cup cinnamon graham crackers; crushed
1/4 cup whole wheat flour
1 tsp cinnamon
1/2 cup cold butter; cubed
1/2 cup honey
1/4 cup brown sugar
1/2 tsp salt

1. Preheat oven to 375 degrees F. In a mixing bowl add sliced apples, lemon juice, honey, brown sugar, cinnamon, vanilla, and raisins. Mix until apples are coated evenly.

2. Pour apple slices in a pie dish and set aside. Using the same mixing bowl combine all ingredients for the crumble topping! (this part is easy!)..Mix with a fork until it has a crumby consistency. Pour on top of apples and let bake for 30-35 minutes or until golden brown.
*The is best if served with vanilla ice cream..or vanilla frozen yogurt if you are trying to be extra healthy 🙂

Simple Roasted Corn & Veggie Salad

If you love to eat clean, this is the dish for you…This salad is really simple to make and all of the flavors fall into place once all the veggies are roasted and mixed together. This also makes GREAT leftovers for lunch or dinner for the next few days. If you want to add more protein, shredded chicken would be a great addition to this dish and even brown rice or quinoa!

2 14.75 ounce cans of Del Monte Whole Kernel Southwest Corn with Poblano & Red Peppers
2 14.75 ounces can of sweet corn
1 14.75 ounce can of black beans
1 14.75 ounce can of fire roasted tomatoes; drained
1 zucchini; chopped
2 bell peppers; chopped
1 Tbsp olive oil
1 tsp salt
1 tsp black pepper
1/2 tsp garlic powder
2 green onions; sliced for garnish

1. Preheat oven to 375 degrees F. Rinse and drain corn and place on a lightly greased baking sheet. Sprinkle salt, pepper, an olive oil and let roast for 30 minutes. Do the same with the zucchini and bell peppers, but place in a separate baking sheet and roast for 40 minutes or until soft.

2. Drain black beans and tomatoes and place in a large bowl. Once corn, bell peppers, and zucchini are roasted add to large bowl. Mix until everything is combined and add more salt, pepper, and garlic powder for taste. Top with sliced green onions and enjoy!

Fluffy Dill Deviled Eggs

Do you have leftover eggs from Easter? Try this easy recipe to make a quick and easy fulfilling light snack…this also has a healthy twist to it so you don’t have to feel guilty!

Yield: 12

6 hard boiled eggs
1 Tbsp mayonnaise
2 Tbsp non-fat plain greek yogurt
1 tsp yellow mustard
1 tsp salt
1 tsp black pepper
1 Tbsp fresh dill; chopped
1 tsp paprika plus a little more to sprinkle on top

1. Bring a medium saucepan filled half way with water to a boil. Place eggs and let sit in boiling water for 11 minutes. Let eggs cool but placing them under cold running water for a few minutes.
**Do this the night before to save time.

2. Take shells off eggs, rinse with water, pat dry with a towel and cut in half. Do this with all 6 eggs. Spoon out the egg yolk into a medium bowl and add remaining ingredients; mayonnaise, salt, pepper, dill, and paprika.

3. With a fork, mash together yolk mixture until fluffy and creamy. Place egg white halves onto dish and with spoon, fill eggs with yolk mixture. Sprinkle with more paprika and fresh dill (optional). Enjoy!