Cinnamon Cardamom Apple Pecan Oats, by Diane

I whipped this up randomly this cold chilly morning with some leftover cardamom spice I got in Sweden, and oh my gosh was this so good and warming! Yum! I love adding manuka for extra immune support during winter, and anti inflammatory spices are helpful too like cinnamon and ginger!

Ingredients:

1/2 apple, cubed small

1/2 cup quick oats

1 cup water

Dash salt

1 tbsp manuka honey

Spices: baking spice, cinnamon, ginger, cardamom

Chopped pecans

Directions:

Mix all ingredients except pecans well and microwave for 2 minutes or until water is evaporated. Stir in pecans and enjoy!

The Best Fall Salad, by Diane

This is my latest lunch obsession, so quick and easy to meal prep and packed with autumn flavors! I've decided the formula for this to work best is two roasted veggies, one protein, something crunchy (usually nuts or seeds), something sweet (usually apples, dates or dried cranberries), a leafy green, and my dressing creation which seems to remain the same because it goes with everything!! This version is the best so far, so I'm posting it to remember in the future! 

This can make about 3 salads for the week if you use one whole squash, 2 apples, 1 bag of pre-grilled chicken, and about 1 lb of sprouts (dressing amounts remain the same). If meal prepping- combine the veggies and the chicken and cheese, then on the day of eating chop the apples so they stay fresh and add the arugula (so it won't wilt) and pecans (so they stay crunchy!). 

PS- delicata squash is my most favorite veggie of fall, you can eat them with the skin on and when roasted and browned they get almost caramelized. My favorite way to eat them is here, roasted in coconut oil until both sides are fully browned, then tossed with sea salt and rosemary powder (not dried rosemary)- it tastes like thanksgiving and I can eat a whole squash in one sitting!

Ingredients:

1 cup sliced grilled chicken (I use pre-grilled strips for ease)

Coconut oil

Roasted delicata squash

Powdered rosemary

Salt

Brussels sprouts, halved and trimmed

Gala apple, chopped

Gorgonzola cheese, crumbled

Chopped pecans

2 cups arugula or a large handful

Dressing: 2 roasted shallots, 4 tbsp EVOO, 1 tbsp maple syrup, salt and pepper to taste, 1 tbsp or more ume plum vinegar, 1 tsp dried thyme, water as needed

Drizzle blackberry balsamic vinaigrette on top

Directions:

1. Preheat oven to 400 and place coconut oil (about 2 tbsp each) on two trays while the oven warms.

2. When the oil is melted, toss the sprouts and shallots with salt and oil on one tray, and the squash with salt and rosemary powder and oil on the other. Coat well and roast until charred, flipping halfway.

3. For the dressing, combine all the ingredients and whiz until creamy. This will stay creamy in the fridge for days. Add the water or more oil if the consistency needs to change, and feel free to adjust the vinegar too.

3. When the roasted veggies are room temp, toss with chicken, apples, cheese, pecans, arugula and dressing. Mix well then drizzle balsamic on top and enjoy!

Kuku Sabzi, by Diane

 

We made this dish to celebrate the spring equinox, as this is a typical dish served on this day in Iran. It was a delicious and healthy mix of eggs and lots of chopped green herbs, topped with walnuts and cranberries. This recipe was super easy to make and really tasty! Traditionally it's made on the stove but this recipe made it easier in the oven. Definitely a great healthy meal to be repeated!

ps- this can be served with yogurt, feta, or soft bread like naan, but we had it plain and it was great on it's own too!

Ingredients:

5 tbsp EVOO

2 cups parsley leaves

2 cups cilantro leaves and stems

1 cup fresh dill

6 scallions, green and white

1.5 tsp baking powder

1 tsp salt

3/4 tsp green cardamom, ground

3/4 tsp cinnamon

1/2 tsp ground cumin

1/4 tsp black pepper, ground

6 large eggs

1/2 cup chopped walnuts, toasted

1/3 cup dried cranberries

Directions:

1. Heat oven to 375 F, and use a rack that is in the upper middle position. Prepare an 8x8 inch or 9 inch round baking dish by lining the bottom with parchment paper, then adding 2 tbsp of EVOO until the sides and bottom, as well as both sides of the parchment, are covered in oil. The oil should pool at the bottom and generously coat the sides.  

2. Finely grind the green herbs and scallion with remaining 3 tbsp of EVOO in a food processor.

3. In a large bowl, whisk baking powder through pepper, then whisk in 2 eggs until fully mixed. Add in remaining eggs until just combined, then fold in herbs and 1/2 of each of the walnuts and cranberries (reserve some for topping). 

4. Pour the mixture into the pan and smooth the top, then top with remaining walnuts and cranberries.

5. Bake for 20-25 minutes until the center of the egg is firm, then remove from oven and let sit in the pan for an additional 10 minutes. 

6. To serve, run a knife along the sides to loosen, then invert on a large plate (bottom will be facing up), then place the serving platter on the bottom (facing up) and flip again so it is right side up on the serving platter. 

Chopped Chicken Salad, by Diane

 I created this recipe from what I had on hand including some ingredients that were about to go bad in the fridge. It came out so so good, especially the next day when all the flavors had come together! I think the secret is how chopped the chicken is, because it can really absorb all the flavor and moisture from the other ingredients! (this was born out of laziness because I hate dicing things when my food processor is RIGHT. THERE. so, win-win!) I love to eat this on rosemary almond crackers, but honestly it would be great however you ate it! Yum.

Ingredients:

1.5 lbs chicken breasts

1/2 cup fresh blueberries

1/4 cup craisins (I love the low sugar kind)

1/4 chopped pecans

1/2 cup diced celery (fine pieces are best!)

1 tsp fresh thyme leaves

1/4 cup pumpkin seeds

3/4 cup mayo (I used avocado mayo to make this whole30)

2 tsp salt

Optional: I also use 1/2 tsp of Penzey's Mural's of Flavor which has yummy stuff like citrus peels and shallots in it

Directions:

1. Boil chicken breasts until just cooked through, let cool. To speed this along I usually rough chop them into 3 chunks ahead of boiling.

2. Once the chicken cools, place into a food processor until fully chopped into small pieces.

3. Add the chicken to a large bowl, add remaining ingredients and adjust for taste. Refrigerate at least 5 hours before serving, best overnight and it gets better each day!

Fall Harvest Moon Bake, by Diane

 

This was the main course meal for a recent Hunters Full Moon ceremony I went to and the food theme was fall harvest. I had my doubts about this recipe because there was no liquid added to the ingredients, so I switched the dried rice to cooked, added a splash of chicken broth, and reduced the heat. I also added spinach for a more complete meal, and when I cooked it the second time, I did it in a dutch oven to make this a one pot dinner, which I'll likely repeat again. This came out SO good I made it again the next week for dinners too! It is just a really good, healthy, and easy mix of the best fall flavors, and I'll definitely make this one again soon!

Ingredients:

1 lb chicken (I used rotisserie chicken as a short cut, the recipe calls for thighs)

EVOO

1 butternut squash, peeled and cubed

1 small yellow onion, diced

1 tsp salt

2 tbsp fresh diced sage

1 tbsp fresh thyme leaves

1/2 tbsp fresh diced rosemary leaves

1 package cooked wild rice in a pouch (don't heat this, just add to the pot as is from the package)

1/2 cup dried cranberries (unsweetened or low sugar if possible)

2 cups fresh spinach leaves

Splash chicken broth

1/2 cup diced pecans

Directions:

1. Cook the chicken fully and set aside. When cool, shred or dice into bite size pieces.

2. While the chicken cooks, heat EVOO in a large pot on medium heat. Add in onions and brown. 

3. Add the butternut squash to the pot along with the herbs and salt, stir and cover. Uncover and stir for about 10-15 minutes until the squash softens. Add in rice and stir, cooking two more minutes then remove from heat.

4. Preheat the oven to 400. Place chicken, squash mixture, spinach, and cranberries in a casserole dish, mix well. Add a splash of chicken broth to the mix.

5. Top with pecans, cover with foil, and bake for 15 min or until everything is heated through.

Traditional Charoset, by Cheryl

Every year I make the charoset for our family's Passover seder. Over the years I have tweaked it some in order to get the sweet taste I'm looking for in order to combat the bitter herbs that generally go with it. This is delicious with the bitter herbs on the matzah, but also on it's own as a sweet treat (though I only make it for Passover!) Yum! 

Ingredients:

3 Fuji or Gala apples, diced or chopped

Chopped walnuts

2 tbsp brown sugar

1/3 - 1/2 cup? of Manischewitz red wine

Directions:

1) Mix everything together! I like to make it ahead of time so that the wine really gets into the apples. 

Green Beans with Toasted Hazelnut and Lemon Zest, by Diane

 

I found this recipe and it seemed like the perfect side dish! The flavors combined really well, but I did make some seasoning modifications as well as a pan sauce to go with it. The beans came out perfectly! I wish I had less hazelnuts in here though, next time!

Ingredients:

1 lb green beans

1/4 cup toasted crushed hazelnuts 

1 shallot, sliced into thin rings 

2 tbsp EVOO

1 cup chicken broth

2 tsp lemon zest

1 tsp salt

1/4 tsp black pepper

1/4 tsp poultry seasoning

1/4 tsp onion powder

1 tsp arrowroot powder

1 tsp truffle oil

Directions:

1. Heat a large saucepan to medium heat and add in EVOO. Add in shallots and cook 5 min until golden brown.

2. Add in beans, broth, and salt. Bring to a simmer and cover for 8 minutes. 

3. Uncover and add nuts, zest, and remaining seasonings. Sprinkle on arrowroot powder and stir until pan sauce thickens. 

4. Turn off heat and drizzle truffle oil, adjust seasonings. 

Stuffed Acorn Squash, by Cheryl

First post of 2020! Woohoo! This meal was like having a spoonful of Thanksgiving in each bite! It was soooo delicious and sooo comforting! And obviously healthy and hearty! The recipe is from Paleo Running Momma who has many scrumptious Paleo and Whole 30 meals. The recipe is whole 30 compliant and absolutely a favorite. I'll definitely be making it again. Yum!

Ingredients:

2 acorn squash
1 tsp coconut oil or ghee
1 lb pork sausage (I used compliant chicken apple sausage)
1 small onion, diced
2 stalks celery, diced
2 cloves garlic, minced
1 small apple, diced
1 tbsp fresh sage, minced
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, minced
1/3 cup dried cranberries
1/3 cup raw pecans, chopped
sea salt and pepper to taste
fresh parsley for garnish if desired

Directions:

1) Preheat oven to 425. Cut the squash in half and scoop out the seeds and strings. Brush each half with some coconut oil or melted ghee. Roast top down (I do top up) for 25 minutes.

2) While the squash roasts, prepare the stuffing. Heat a large skillet over medium high heat with ghee. Add the sausage, breaking up the lumps so it all cooks evenly. Once browned, remove from heat. Leave the fat in the skillet.

3) Add the onions and celery and soften, about 3 minutes. Add the garlic and cook for another minute.

4) Add the diced apples, fresh herbs, salt, and pepper and stir to combine. Cook for 1-2 minutes.

5) Add the dried cranberries, pecans, and browned sausage to the pan. Lower heat to medium low and cook for another 1-2 minutes.

6) Preheat the broiler. Scoop the sausage mix into each of the acorn squash halves. Broil until the tops of the stuffing are lightly browned, about 5 minutes. Garnish with fresh minced parsley.

Nutty Wild Rice Salad, by Cheryl

This is a recipe from Once Upon a Chef. It's the cookbook my friend chose for the cookbook club this month. This recipe was a hit! It's great cold or slightly warmed up. So flavorful and yummy! And not too bad for you either. Yum!

Ingredients:

1 cup wild rice, rinsed
1 1/4 tsp salt
1/2 tsp orange zest
1/4 cup fresh orange juice from 1 orange
1/4 cup EVOO
3 tbsp apple cider vinegar
2 tbsp honey
1 tsp Dijon mustard
1/4 tsp ground black pepper
1 cup pecans, toasted and coarsely chopped
1/2 cup dried cranberries
1/2 cup chopped fresh Italian parsley,
2 celery stalks, diced
1 tart yet sweet apple, peeled, cored, and diced
1/4 cup roasted and salted pepitas
2 scallions, light and dark green parts, thinly sliced

Directions:

1) In a medium pot, cook the wild rice according to package directions.

2) In a large bowl, whisk together the orange zest, orange juice, oil, vinegar, honey, mustard, pepper, and remaining salt. Add the cooled rice, pecans, dried cranberries, parsley, celery, apple, pepitas, and scallions. Taste and adjust the seasoning if desired. Serve cold or at room temperature.

Pumpkin Apple Breakfast Bake, by Cheryl

We have So. Many. Apples. Usually I'd make some apple pie, but because of Whole 30 that wasn't happening right now. This came together on a whim this morning and was excellent with a side of bacon (or even with the bacon sprinkled on top). We also had some for a snack and it was super satisfying. Yum!

Ingredients (from here):

1 cup pumpkin puree
3 large eggs
2/3 cup full fate coconut milk
1 large ripe banana
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp salt
1 large apple peeled and diced (I used 2)
1/2 cup chopped pecans (I used walnuts)

Directions:

1) Preheat the oven to 350. Grease an 8x8 square dish with oil or spray

2) Combine pumpkin, banana (mashed), eggs, coconut milk, and spices in a large bowl. Mix until it is well combined.

3) In a separate bow, sprinkle some cinnamon on the diced apples and coat them. Mix them into the wet ingredients. Pour everything into a square pan.

4) Sprinkle the nuts on top and place the whole pan into the oven.

5) Bake for 35-40 minutes until firm and golden at the top.

6) Let sit for at least 10 minutes. Serve warm, cold, or at room temp.

Rosemary Chicken Salad, by Diane

Wow!!!! I made this for lunches this week, another Whole30 week, and I have never had a better chicken salad recipe! This was the best lunch I've had in a very long time! I got this recipe from Instagram @therealfoodrds, it was originally for a blueberry chicken salad but the blueberries I got for this week went bad so I subbed in currants. I also subbed in pecans for walnuts since that's also what I had on hand. What makes this so delicious is the fresh rosemary – usually in recipes I use dried herbs since it's cheaper and that's what I have in my pantry but I am so glad that I picked to use fresh rosemary for this recipe because the flavor in combination with onions and sweetness of the currants makes this salad so addicting! Make this now.

Ingredients:

1.5 lbs chicken breasts, cooked and cubed
1/4 cup diced red onion
2 tbsp chopped fresh rosemary
1/4 cup chopped pecans
4 tbsp currants
Salt and pepper
1/2 cup mayo
Bibb lettuce cups

Directions:

Mix all ingredients in a large bowl, place into lettuce cups to eat.

Frenchy's Chicken Salad, by Diane

About 17 years ago my family and I vacationed in Clearwater, FL and we came off the beach into a casual beach shack called Frenchy's for lunch. My mom and I ordered the chicken salad pocket, which was a beachy type chicken salad with toasted coconut, grapes, and nuts in a pita pocket. We came back for that lunch about two more times during that week, and have since created this recipe at home. This week, I was really missing being at the beach and trying to decide what to come up with for lunch that would be Whole30 compliant, and I remembered this chicken salad. I could've sworn that I had posted this before, but like so many other recipes on this blog, I haven't. This is quick, easy, and a great go-to lunch, not to mention an interesting chicken salad recipe so things don't get boring.  I ate mine in lettuce cups instead of the pita pocket to make it Whole30 compliant and a bit healthier.

Ingredients:

1.5 lbs chicken, cooked and shredded or cubed
2/3 cup shredded coconut, unsweetened
1/4 cup nuts (I picked slivered almonds since I had those on hand)
1 cup red grapes, halved
1/2 cup mayo
1 tsp sea salt
1 tsp dried rosemary

Directions:

1. Toast the coconut just until it browns in a small pan, watching carefully and stirring often so that it does not burn (this will happen very quickly so keep an eye on things). Set aside.

2. Toast the nuts in the same pan, with the same process. Although you will want to toast both the coconut and the nuts together, the coconut will brown much more quickly than the nuts so make sure you do this separately. Set aside.

3. Combine all of the ingredients together, stirring well.

Roasted Green Beans with Almonds, by Diane

I made these as my side dish this week for lunches on Whole30. While the ingredients here seem pretty basic, I've never thought to roast green beans (I usually have them steamed or sauteed with almonds). I was curious to try this and see how the flavors changed with roasting them- and it totally worked! These were 1000% more flavorful, and addictive! The only critiques are that they had too much garlic in them so I would use only one clove rather than 2, and that they burned in the first 15 min so I would reduce the oven to 375.


Recipe by @thewholecook

Ingredients:

1 lb fresh green beans, trimmed 
2 tbsp olive oil 
salt & pepper to taste 
1/4 cup slivered almonds 
2 tsp minced garlic

Directions:

1. Preheat oven to 425 degrees.
 
2. Spread green beans in a single layer on baking sheet, and drizzle with olive oil. Roll the green beans in the oil so each one is nicely coated. Liberally salt and pepper.

3. Bake for 15 minutes.


4. Remove from oven, flip green beans, and spread the minced garlic and slivered almonds over top.

5. Bake for an additional 5 to 7 minutes. (Keep an eye on the almond slivers. You want them browned but not blackened.)

Banana Oat Overnight Oats, by Cheryl

I've made overnight oats before, but they didn't pack this much flavor and deliciousness as this new batch did! I'm not the biggest oatmeal fan, but I think this recipe has won me over! Creamy, healthy, and seriously yummy... I'll be making this one again! Yum!

Ingredients (makes 2 servings):

1 cup almond milk
1 cup oats
1 mashed banana
1 tsp cinnamon
1 tsp maple syrup
2 tablespoons chopped nuts
1 tablespoon peanut or almond butter
pinch of nutmeg

Directions:

1) Put everything into a mason jar and give a stir or shake. Place in the refrigerator overnight.

2) In the morning scoop out half of the jar and microwave for one minute. Enjoy!

Spring Roll Bowls with Sweet Garlic Lime Sauce, by Diane AND Cheryl!

CHERYL AND DIANE ARE BACK TOGETHER IN THE KITCHEN!!!

Today, we got together for lunch and cooked this great recipe. It was filling, delicious, and pretty healthy! We both said we would make it again!

Ingredients:

3 cloves garlic

2 tablespoons rice vinegar

¼ cup agave or brown sugar

¼ cup fish sauce

⅓ cup lime juice

⅓ cup vegetable oil

Rice Noodles

Basil, Mint, and Cilantro

Serrano Peppers

Chopped Peanuts

1 avocado

1 red bell pepper

2 carrots, shredded

3 chicken breasts, cubed

Directions:

Pulse the first 6 ingredients plus 1/4 cup peanuts together in a blender or food processor.

Cook your rice noodles by soaking them in cold water for about 30 minutes. When they're softened, transfer to a pot of boiling water for just a minute or two before quickly draining again. 

Cook the chicken, put in a bowl.

Mince the herbs, slice the serranos, and peel or julienne cut the vegetables, and cook through.

Toss the noodles (hot or cold) with the sweet garlic lime sauce and all the other ingredients.

Strawberry Chicken Farro Salad, by Cheryl

I finally had time to read all of my Eating Well magazines since I have two weeks off from graduate school and had a couple of long flights to keep me entertained. This recipe comes from the magazine and let me just tell you it was scrumptious! Normally I don't do salads as a main course for dinner, but adding the farro in with the salad makes it more like a sweet and savory bowl rather than just a salad. And I knew that by adding that grain that Jon would find it more hearty as well and would therefore eat it up! The marinade the strawberries were in was the perfect dressing and went so well with all of the other ingredients. My final product did not have toasted pecans, but instead just regular chopped ones since I burned the first batch (don't let those suckers out of your sight for a second... they burn quickly!) and I didn't want to risk burning more. Second, the recipe calls for feta cheese which we didn't have. I think blue cheese would go so well with this though. Definitely a keeper. Yum!

Ingredients:

Olive oil
1 tablespoon white balsamic vinegar
1 teaspoon honey ( I used maple syrup)
1/2 teaspoon fresh thyme
black pepper
salt
2 cups halved strawberries
2 (4-ounce) skinless, boneless chicken breast cutlets
paprika
4 cups fresh baby spinach
1/4 cup thinly sliced red onion
3 tablespoons chopped pecans, toasted
feta cheese, crumbled

Directions:

1) Combine 1 tablespoon oil, the vinegar, honey, thyme, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a bowl and stir with a whisk. Add 1 cup strawberries, tossing to coat. Let stand at room temperature for 10 minutes.

2) Meanwhile, cook farro according to package directions.

3) Heat a medium skillet over medium-high heat. Brush chicken with remaining 1 teaspoon oil; sprinkle evenly with pepper, salt, and paprika. Coat pan with oil or cooking spray. Add chicken to pan and cook for 2-3 minutes on each side or until done. Remove and let stand for 5 minutes.

4) Divide farro, spinach, 1 cup strawberries and onion between 2 plates or bowls. Top evenly with chicken and strawberry-balsamic mixture. Top each serving with pecans and cheese.

Thai Crunch Salad with Peanut Dressing, by Diane

At our recent healthy potluck for work, a coworker brought this amazing salad recipe. It was an instant hit, and strangely addicting for a salad. I have eaten this salad for about 3 weeks straight since the party, and each time it is so good that I get to the bottom of the bowl before remembering that I need to take a photo of it for the blog! And, Cheryl and I know what happens when you take a photo at the very bottom of the bowl!!! The above photo is just about the 104th time I've eaten this salad since I made the draft of this blog entry, but I was finally successful in remembering to document it before diving in!

My favorite combo of ingredients in here include cabbage, radishes, carrots, green onions, cilantro, avocado, and green beans. But the original ingredients as posted below are really great (plus avocados!). It goes really well with chicken too! The dressing, which is the key to this addictive dish, would be amazing on just about anything so I'm going to experiment with uses for that as well!

Ingredients:
  
1/4 cup creamy peanut butter

2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons honey
2-1/2 tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves
4 cups chopped Napa cabbage, shredded red cabbage, or shredded coleslaw mix

1 cup prepared shredded carrots

1 red bell pepper, thinly sliced into bite-sized pieces
1 small English cucumber, halved lengthwise, seeded and thinly sliced
1 cup cooked and shelled edamame
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro

Directions:

1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
2. For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Garlic Spring Zoodles with Crunchy Almonds, by Diane

This side dish was created out of leftovers that I had on hand, and it was such a delicious concoction that I have made it three times this week including one occasion for a dinner party side and it was a complete hit! It's easy to customize and quick to make. For the first time I created this dish, I pulled all the veggies out of a batch of chicken zoodle soup so they had been soaking in my homemade chicken broth, but you can use fresh veggies on hand as I did the next two times I made this dish.


Ingredients:

4 tbsp EVOO
2 cloves garlic, smashed
1 cup slivered almonds
2 large zucchini, spiralized into zoodles
4 carrots, shredded/spiralized/chopped
1 cup frozen sweet peas
Sea salt, black pepper, red pepper flakes


Directions:

1. Heat EVOO in a large saucepan over medium high heat. Add in garlic and almonds, cook until garlic becomes fragrant and both garlic and almonds brown slightly. Remove garlic and discard (or chop finely and throw it back in at the end).

2. Add in remaining ingredients, cook until softened.

Maple Pumpkin Pie Chex Mix, by Diane

This is one of the appetizers I made for the fall-themed bookclub I hosted this week (many more to follow!). This recipe was really easy to throw together (everything went into a crock pot!), but you had to babysit it quite a bit while it was cooking to make sure it didn't burn. It is easily customized to your preferences, and made the whole house smell great! I'm posting the original recipe below, but you can use any combo of salty and crunchy snacks (I used salted nuts so I didn't have to use salt at the end). The end result was crunchy and subtly pumpkin flavored, but was so addicting and delicious!


Ingredients:

6 cups Chex cereal (I used 3 cups each Rice Chex and a storebrand honey-nut Chex; try Cheerios, Golden Grahams, etc.)
2 cups dried fruit (I used 1 cup each dried cranberries and dried cherries; try (golden) raisins, etc.)
1 1/2 to 2 cups nuts (I used 3/4 cup each honey-roasted cashews and honey-roasted peanuts)
1 1/2 to 2 cups pretzels
1 1/2 chopped graham crackers, diced in large 1-inch pieces (about 5 full-size graham crackers)
1/2 cup unsalted butter, melted
1/2 cup maple syrup (I used sugar-free pancake syrup)
1/4 cup light brown sugar, packed
1 to 2+ tablespoons pumpkin pie spice
1 tablespoon vanilla extract
salt, optional and to taste

Directions:

1. In a 5 to 6-quart Crock-Pot, add cereal, dried fruit, nuts, pretzels, and graham crackers. Recipe is very flexible. If you don't have something, don't like something, etc. use something you do have on hand or omit.
2. In a microwave-safe measuring cup or bowl, melt the butter, about 1 minute on high power.
3. Add the maple syrup, brown sugar, pumpkin pie spice (I used 1 tablespoon but recommend at least 2 tablespoons if you want a more pronounced pumpkin flavor), vanilla, optional salt, and whisk to combine.
4. Slowly and evenly drizzle wet mixture over the dry ingredients in Crock-Pot and stir very well to combine. I use a silicon-tipped spatula so I don't break the cereal.
5. Cook covered on high power for about 2 hours, stirring well every 15 to 20 minutes. Start keeping a more careful eye on mix at about 1 1/2 hours to make sure pieces on bottom don't start burning. All slow-cookers and ingredients vary, and cooking times will vary. Cook until there's no visible liquid pooling and pieces have dried out. They will not be 'dry' and will be more on the sticky and tacky side even when done, but do dry out more as they cool. Note - Although I haven't tested it, you could probably bake in a 250F oven, with the mixture divided between two baking trays. Keep a very watchful eye on it and toss every 15 minutes until it's done.
6. Turn mixture out onto baking tray and allow to dry for at least 2 hours, overnight is better. Mix will keep airtight for up to 5 days.

Raw Pecan Pie Tartlets, by Diane

I whipped these little tartlets up for bookclub this week, our theme was healthy southern comfort food. These looked so impressive and went over really well, and yet they took me around 10-15 minutes to make. Best of all, they tasted like the real thing but were healthy and energizing! I would definitely make these again and use them as an afternoon pick-me-up snack! I got the recipe by going online and then altering what I saw. A lot of recipes called for the use of dates in both the filling and the crust, and I knew that would be too sweet. I think this recipe worked out perfectly!


Ingredients:

1 package of dates (around 20; I've learned the ones in a bag are better quality) 
Cooking spray
1 large bag of walnuts (1 1/2 cups)
1 small can evaporated milk
3 tbsp flax meal
1 tbsp brown rice flour
1/4 tsp sea salt
1 large bag of pecans (1 1/2 cups)
1 tsp vanilla



Directions:

1. Soak the dates overnight in a bowl of water. Alternately, if you are short on time you can place them in a bowl of water so that the dates are completely covered and put them in the microwave for 2.5 minutes, then let sit for 10 more minutes.

2.  Grease a muffin tin with cooking spray and set aside.

3. In a food processor, combine walnuts, 1 tbsp milk, flax meal, brown rice flour, and 1/8 tsp sea salt. Blend until the nuts are completely broken down. You want this mixture to be stick together, so add in more flour/flax if it's too wet and milk if it's too dry.

4. Divide the mixture across the muffin cups (this recipe made 6) and press firmly into the cups to form a crust. Place in the freezer.

5. Next, combine the dates plus 2 tbsp of the soaking water, pecans (save 1 per tartlet as a garnish), vanilla, and remaining 1/8 tsp of sea salt as well as 1 tbsp milk in a food processor. Blend until a smooth paste forms. If necessary, add more water or milk.

6. Pour the mixture into the tartlet crusts and smooth out the tops. Top each tartlet with one whole pecan for garnish. Refrigerate for 30 more minutes. You can serve these at room temperature or slightly cooler.