Quionoa coconut granola bars

1 cup oats
1 cup quinoa
1/2 c coconut flakes
1 cup chopped pecans
1 cup crasins (or desired amount)
1/4 teaspoon salt
1/2 c peanut butter-all natural
3/4 c  honey(or pure maple syrup)
1 tablespoon coconut oil


Turn oven to 350 and toast oats and quinoa for about 8 min.
Then in a pan, combine pb, honey, oil and bring to a boil. Mix all ingredients together.  Press into a 9x13 pan. Chill for 2 hours then cut up.
** for extra yum melt some chocolate and fip bottoms of granola bars into the chocolate!

White Bean and Ham Soup

Ingredients

• 1 lb of white beans—Cannellini or Great Northern—about 2 1/2 cups
• 2 quarts of water
• 2-3 lbs of smoked ham hocks or shanks
• 2 teaspoons Herbes de Provence, or Italian seasoning
• 4 Bay leaves
• 1 Tbsp olive oil
• 1 cup of diced onions (about 1 small onion)
• 1 cup chopped celery (about 2-3 ribs)
• 2/3 cup chopped carrots (about 1 medium carrot)
• 2-3 cloves garlic, minced
• Tabasco sauce
• Juice of one lemon
• 1 Tbsp. Worcestershire Sauce
• Salt and pepper
• Fresh parsley
• 
  

Method

1 Soak the dry beans in water over night. Drain the water.

2 Make the ham broth Put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning and bay leaves. Heat on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for a few hours.

3 Sauté the onions Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.

4 Add vegetables and beans to the ham broth Once the ham hocks or shanks have been simmering for a while, take out the ham hocks, add the drained soaked beans from step 1, and the onion and garlic. Simmer for about an hour. Remove the ham from the bone and add it to the pot along with the chopped celery and carrots and cook for another 40 minutes or so, uncovered, until the vegetables are soft. 

5 Season to taste Add several drops of Tabasco, lemon juice, Worcestershire, salt and pepper to taste.

Serve with a pinch of chopped fresh parsley.

Jeff's Honey Wheat Bread

2 1/4 tsp. active dry yeast
1 Tbsp. granulated sugar
1/3 cup warm water
2 cups all purpose flour
1 3/4 c. whole wheat flour
4 Tbsp. butter - softened
1/2 Tbsp. salt
1 cup cold milk
1/8 cup honey

Dissolve yeast in sugar and warm water. Let it sit until foamy (about 5 min.) Add milk. Mix whole wheat flour and 1 1/2 cup white flour, butter, salt, and honey. Knead 5-10 minutes. Add rest of white flour if needed (if too sticky).
Place in large greased bowl. Let rise 1 - 1 1/2 hours. Punch down. Let rest 5-10 minutes. Shape into loaves. Place in greased loaf pans. Cover with towel or plastic wrap. Place in warm area to rise 45 minutes - 1 hour.
Preheat oven to 400 degrees. Bake 30 minutes.
Remove from pans to cool.
Yummy!

Caramelized Pecans (Healthy)

1 C. raw pecans
1 Tbsp. coconut oil
2 Tbsp. maple syrup
pinch of sea salt
1/2 tsp. cinnamon

Directions: Add pecans and coconut oil to a skillet and toast for 3 minutes over low to medium heat. Once the nuts become fragrant add the maple syrup, salt, and cinnamon. Stir for a few more minutes until the maple syrup becomes sugared and starts to carmelize on the nuts. Spread on parchment paper and allow to cool. Enjoy!

Brittney's Marinated Chicken

4 cloves fresh garlic, minced
1 T. Seasoning Salt (can use Simply Organic Grind or Spike to salt)
3/4 tsp. ground black pepper
2 T. Dijon mustard
2 1/2 T. Worcestershire sauce
1/4 C. lemon juice, freshly squeezed
1/4 C. Tamari
1/2 C. olive oil
Chicken breasts or thighs

Marinate boneless chicken thighs or breasts in refrigerator. Grill. Or you can cut chicken into pieces and put on a skewer for shish kabobs. Yummy!

Thai Hot and Sour Soup

3 C. chicken stock
1 T. tom yum paste
1/2 clove garlic, finely chopped
3 stalks lemon grass, cut into 4-6 inch pieces
2 kaffir lime leaves
2 skinless, boneless chicken breast halves - shredded
4 ounces fresh mushrooms, thinly sliced
1 T. fish sauce
1 T. lime juice
2 green chile peppers
1 bunch fresh coriander (cilantro), chopped
1 sprig fresh basil, chopped

Optional: Add a small amount of coconut milk at the end.

Directions:

1.  In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.

2.  Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

Thai Chicken Breasts or Thighs

2 1/2 T. grated fresh ginger root
2 T. chopped garlic
1/8 tsp. crushed red pepper flakes
4 boneless skinless chicken breasts or thighs
1/2 cup flour
salt and pepper, to season flour
2 T. olive oil
4 T. soy sauce
1/2 C. brown sugar
1/2 C. white wine vinegar
1 tsp. fish sauce
1 cup sugar snap peas

Directions:
1.   Combine the ginger root, garlic and red pepper flakes in a cup and set aside.
2.   Mix flour with salt and pepper to taste and dredge chicken pieces in this.
3.   Heat olive oil in a large skillet.
4.   Cook the chicken until browned on both sides and cooked through.
5.   Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
6.   Add the ginger-garlic mixture to the skillet and salute until lightly browned.
7.   Add the soy sauce, brown sugar, vinegar, and fish sauce (if using).
8.   Bring the mixture to a boil.
9.   Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
10. Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
11. Trim and shred the sugar snap peas diagonally.
12. Just prior to serving, sprinkle the top of the chicken with the shredded snap peas.