Healthy Homemade Granola

This fabulous recipe for Healthy Homemade Granola comes to you from my new friend Sara D. This batch has almonds, dried apples, and dried cranberries. Doesn't it look absolutely scrumptious?

Healthy Homemade Granola

Dry Ingredients:

6 cups rolled oats (you can also use a combination of rolled grains)

2 cups of raw almonds and/or walnuts (or other nuts)

½ cup ground flax seed

½ cup wheat germ

Optional: ½ cup unsweetened coconut,½ cup dried fruit (add after cooked) –date pieces, cranberries, cherries, apricots, mango

Wet Ingredients & seasonings:

2 individual cup unsweetened applesauce (about 1 cup total)

1/3 cup honey or maple syrup

2 Tablespoons extra virgin olive oil

1 Tablespoon ground cinnamon

1 Tablespoon ground ginger½ tsp salt

Preheat the oven to 300°F.

Mix the dry ingredients in a large bowl. Mix the wet ingredients together, and then stir into dry ingredients. Stir well to mix thoroughly.

Spread the mixture into two baking dishes. Bake for 35 – 40 minutes, or until evenly golden brown. Stir every 10 – 15 minutes to ensure even browning.

If you use fruit, stir once it is cooled. Store in airtight container.

Recipe and Photos courtesy of Sara D.

Eleven Shoes {Giveaway}

With Autmn's arrival and Winter at our doorstep, I find that I am all about the shoes and boots right now! With 4 active little ones and a background in physical therapy, I am always on the lookout for quality footwear that will provide an optimal fit for developing feet and stand up to the wear and tear my munchkins are sure to heap on them.

Enter The Mom Reviews. I've been following this wonderful little blog for a while now and must say that she has some of the best little giveaways! Stop by now for your chance to win a pair of shoes from Eleven Collection for your little cutie. My favs are the Finn (pictured above) and the Julian Boot...just too cute! Don't delay...the giveaway ends 10/12. Good luck!

Photo courtesty of the Eleven Collection.

Yummy Nummy Dinner!

Thanks to Danielle of "Brown Eyed Gal" for spotlighting this super yummy recipe from Food Network Magazine. Comfort food at its best!

Photo by Antonis Achilleos, courtesy of Food Network Magazine

Ingredients:
1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese


Directions
Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Per serving: Calories 626; Fat 32 g (Saturated 13 g); Cholesterol 98 mg;
Sodium 1,056 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g

Happy Birthday!

Whew! After a weekend full of celebrating and outdoor fun, I finally have a chance to say "Happy Second Birthday!" to my little Micah Moo!! What a sweetie :)