A delicious, healthy snack that even the kids will love! This is wonderful as is, or change it up to make it your own. Add dried fruit, chocolate chips in place of the cacao nibs, or raw sunflower seeds or pumpkin seeds. Pistachios taste especially good in this also!
This is the ideal snack if you are following an alkalizing diet!
This granola is perfect for using in my Fruit and Yogurt Parfait: https://www.cherylsrecipes.net/recipe/fruit-yogurt-parfait/
This works great as a cold cereal with milk. It is also wonderful served on oatmeal for a little extra flavor and crunch:
Preheat oven to 350. Line 2 baking sheets with parchment paper.
Combine dry ingredients in a large bowl and set aside.
Combine liquid ingredients in a smaller bowl.
Mix wet and dry ingredients together thoroughly until evenly mixed.
Spread on cookie sheets lined with parchment paper.
Bake for 25 minutes, stirring halfway through.
Remove from oven to cool. Break into clusters when completely cool. Store in an airtight container when cool.
A healthy way to start your day. This is made from whole grain oats. Suggested toppings: brown sugar, cinnamon, chopped nuts, raisins, preserves, strawberries, blueberries, raspberries, dried cranberries or cherries, yogurt, granola, chocolate chips, honey, or syrup
My preference is honey and granola (https://www.cherylsrecipes.net/recipe/easy-homemade-healthy-granola/); my husband likes brown sugar.
Put all ingredients into an uncovered saucepan. Bring to a boil. Reduce heat and cook 3 minutes over medium heat, stirring occasionally. Cover; remove from heat. Let stand 2 minutes or until desired consistency.
Recipe Notes
Each serving (without additional toppings) contains 190 calories, 4 g fat, 0 mg cholesterol, 360 mg sodium, 5 mg potassium, 35 g carbs, 6 g fiber, 1 g sugar, 6 g protein
Combine flour, baking powder, salt, cream of tartar, baking soda, and milk powder. Cut in 1/3 cup butter. Add milk and cheeses. Stir together until soft dough forms. Drop by spoonfuls on a greased cookie sheet. Bake for 10-12 minutes.
While the biscuits are baking, melt butter and stir in garlic powder and parsley flakes. Brush over warm biscuits.
Recipe Notes
You can also use 2 cups baking mix (like Bisquick) instead of the flour, baking powder, salt, cream of tartar, baking soda, nonfat dry milk and 1/3 cup butter.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Thick and creamy, uses up your leftover baked potatoes. Or make extra potatoes for this soup!
To make this gluten free, just substitute 1/3 cup cornstarch or potato starch mixed with some of the milk in place of the flour. Bring the rest of the milk to a boil, then slowly add the cornstarch mixture and stir to thicken. Or sorghum flour works great for soups and sauces.
In a soup kettle or Dutch oven, melt butter. Cook onions and celery for a few minutes. Stir in flour. Heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes. Bring to a boil, stirring constantly.
Reduce heat and simmer 10 minutes. Add bacon, cheese, sour cream, salt, and pepper, and stir until cheese is melted. Or sprinkle cheese and bacon on top as a garnish.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
My husband and I both loved this fish! It was so good that we were wishing that I had made more than one filet for each of us. Mild white fish seasoned and cooked in a skillet, then topped with a cilantro lime butter. Delicious!
If you prefer, you can use flounder or tilapia instead of cod.
Heat a large cast iron skillet over medium-medium high heat.
Combine fish seasoning ingredients and sprinkle evenly over all 4 fish filets.
Add 2 T. butter to skillet.
Put fish in skillet and cook approximately 3 minutes on each side or until fish flakes easily when tested with a fork.
Meanwhile, mix together the ingredients for the Cilantro Lime Butter.
Place fish on serving platter; squeeze juice from lime quarters onto fish and top with cilantro lime butter.
Recipe Notes
Each serving contains 245 calories, 12 g fat, 103 mg cholesterol, 317 mg sodium, 736 mg potassium, 1 g carbs, 0 g fiber, 0 g sugar, 30 g protein
Thick, hearty and flavorful. You can substitute other kinds of seafood and make it into a seafood chowder if you prefer. I added shrimp and lobster in place of some of the clams in the 2 photos of the chowder in the pan.
Using at least a 4 qt. saucepan, add onion, fennel, carrots, parsley, butter and bacon to pan. (The photo is of a 4 quart pan with this recipe.) Cover pan and cook on medium heat until veggies are cooked down, for about 15 minutes. In the meantime, boil potatoes in a separate covered pan for about 10 minutes or until slightly tender. When potatoes are tender, drain and set aside.
Add cayenne pepper, white pepper, black pepper, salt and chicken base to the veggie mixture. Add heavy whipping cream, and milk, and allow to come to a boil.
Drain clams and reserve 3/4 cup clam juice. Set clams aside. Combine reserved clam juice and cornstarch. Add to veggie mixture once it comes to a boil. Stir and cook over medium heat to thicken. Remove from heat and add clams and potatoes. Taste and add additional seasoning if needed. Serve.
This is a recipe my mother-in-law gave me that she always used for funeral dinners. I also used it many times for church dinners. It was always very popular.
Mix all dressing ingredients together and let stand in refrigerator at least 1 hour. Stir in cole slaw. It will seem like there is not enough dressing to begin with, but will become thinner after the cole slaw is added and it sits for a little while.
Place 2 cups of water on stove to begin boiling to cook rice. When it boils, add the rice and reduce heat. Simmer for 50 minutes. If there is any water remaining in the pan after it is cooked, drain it.
Meanwhile, cook chicken in skillet. (You will probably want to add some oil to the pan.) While those are cooking, dice fennel (or celery) and onion.
Remove chicken from pan when just done.
Add butter to skillet and cook fennel (or celery) and onion just until tender-crisp. Combine water and cornstarch and add to fennel and onion mixture. Add soup base, salt, pepper, and milk. Stir often over medium to medium-high heat until it is thickened as you desire. Add rice and chicken to soup. Add Asiago cheese and stir in, or you can use as a garnish. Ladle into serving bowls and top with cilantro, if desired.
Recipe Notes
Each serving contains: 506 calories, 26 g fat, 141 mg cholesterol, 1046 mg sodium, 477 mg potassium, 35 g carbs, 3 g fiber, 13 g sugar, 34 g protein
In a saucepan, melt butter and add onion and celery. Cover and cook on medium heat, stirring occasionally, so it does not burn,
While that is cooking, dice the potatoes and begin boiling those in some water, about 2 cups, but no need to measure. When the potatoes begin boiling, turn the heat down and check occasionally to see if they are tender. When they are tender, drain and set aside.
When onions and celery are tender, combine cornstarch with 1 cup water. Add to pan with chicken base and milk. Stir so there are no lumps. Add salt, pepper and parsley as it cooks. Cook over medium heat, stirring often, until it is thickened as desired. Add potatoes and stir in. Rewarm for a few minutes, if necessary, and serve.
Suggested garnishes are fresh parsley or cilantro, shredded cheese of your choice, bacon (cooked and crumbled) or croutons (be careful of the croutons if gluten free or wheat free).
This tastes better than the box of Hamburger Helper, but is nearly as easy! No nasty chemicals or preservatives and it is easy to make it gluten free, wheat free, or soy free, since you are in control of the ingredients!
Heat a large skillet over medium high heat. Add the olive oil and brown the ground beef. As the beef is cooking, slice the mushrooms and add the mushroom slices to the partially cooked ground beef.
Combine the seasonings while that finishes cooking.
Add all other ingredients (except sour cream) to the cooked beef.
Stir to combine and cover. Bring to boil, then lower heat to medium low and allow to simmer for 10-12 minutes, or until the noodles are cooked through. (The time may vary depending on the type of noodles you use. Read the directions on the package.)
Add the sour cream and let sit for 5 more minutes. Serve immediately.
