DIY Granola Bar - University of Michigan Studying for finals means we all just need quick, filling snacks. But most of the packaged snacks students usually grab are loaded with sugar and filled with unpronounceable ingredients. By replacing butter with applesauce, maple syrup and honey for white sugar and adding a hint of pumpkin for a seasonal taste, this recipe gives you 8 healthy granola bars that you can tuck in your bag as fuel for each day of finals week. PS – they’re vegan and gluten-free, too. Prep Time: 10 minutesCook Time: 35 minutesTotal Time: 45 minutes Ingredients: 1/3 cup pumpkin purée 1/4 cup applesauce 2 tablespoons maple syrup 1/4 cup honey or sugar 1 teaspoon pumpkin pie spices (i.e. cinnamon, nutmeg, ginger) 2 cups old fashioned oats 1 cup toppings of choice (i.e. chocolate chips, sunflower seeds, almonds, dried fruit) Photo by Parisa Soraya Directions: 1. 3. 4. 5. 6. Parisa is a Junior studying Global Health and the Environment. View all articles by Parisa Soraya
21 Surprising Things You Can Make In A Rice Cooker Crunchy Granola Bars Cookbook Recipe Yesterday we reviewed Emily Franklin's Too Many Cooks: Kitchen Adventures with 1 Mom, 4 Kids, and 102 Recipes, a great book full of improvisational cooking and healthy, practical, delicious recipes. We promised to share one more recipe, and here it is — a tried and tested, easy, terrifically yummy recipe for homemade crunchy granola bars. I realize that we already shared one granola recipe from Emily with you; she made homemade granola during the tour of her kitchen. But at the risk of making you think she only cooks granola (she most emphatically does not; every other recipe in the book is non-granola, I promise), I just had to share this one. Homemade granola and protein bars are perhaps the single biggest recipe request we get from our readers. If you keep these ingredients around already then these are very cheap to put together. Because, you see, there will definitely be a second batch. So, all of you who have emailed and asked for granola bar recipes — this is the one!
Classic Baked Acorn Squash Recipe Method 1 Preheat oven to 400°F. 2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. 3 Coat the inside of each half with 1/2 a Tbsp of butter. 4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Veggie Chips With spring break around the corner, many of us are trying to slim down quickly before hitting the beach. However, prelims are starting to pile up and it’s tough to avoid snacking while locked in the library. After days of suffering from this dilemma, I discovered vegetable chips. Baked Vegetable Chips Prep time: 10 minutesCook time: 10-15 minutesTotal time: 20-25 minutes Ingredients: Vegetables Vegetable oil SeasoningHint: see below for suggested vegetables and seasoning pairings Directions:1. I tried out this recipe using a variety of vegetables. Photo by smiteme via Flickr Zucchini chipsIf you like zucchini, you’ll flip over these delicious chips. Photo by Wing-It-Vegan via Flickr Carrot chipsCarrots are great for chip making because you can make them sweet or spicy. Photo by Natasha Reed Photography via Flickr Kale chipsTo make kale chips, replace the vegetable oil with olive oil and sprinkle them with sea salt before baking. Photo by Choheisel via Flickr
Baked Potato with Ricotta and Tomatoes There is something so comforting about a baked potato, especially one made with cheese! Try this easy recipe for baked potato with ricotta and tomatoes. There is just something so comforting about a baked potato, don’t you think? Add in the fact that baked potatoes are actually GOOD for you, and you are looking at one satisfying lunch or supper, all in one easy to make package. Try this easy recipe for baked potato with ricotta and tomatoes.Click To TweetIn this case, I rubbed my potatoes with a little olive oil and popped them in the oven while I made a batch of fresh ricotta (side note: I love making ricotta cheese. It is SO easy, and tastes so fresh and good. And trust me, if you can’t get into Bacon Heaven, Baked Potato Heaven is the next best place to be! Print Ingredients 2 russet potatoes1 pint cherry tomatoes1 teaspoon and one tablespoon of olive oil plus extra for drizzlingSalt and pepperFresh thyme1 cup fresh ricotta Instructions Preheat oven to 400 degrees. SaveSave
Sinless Sides | University of Michigan Simple sweet potato chips and creamy spinach artichoke dip. You're welcome. Winter’s coming to a close and it’s time to lighten up on extra layers and draw away from heavy foods. Here are two sides that are full of flavor sans the heavy guilt. Sinless Sweet Potato Chips Prep time: 5 minutesCook time: 20 minutesTotal time: 25 minutes Servings: 2 Ingredients:2 sweet potatoes cooking spray (optional) salt Photo by Parisa Soraya Directions: 1. 2. Sinless Spinach Artichoke Dip Prep time: 15 minutesCook time: 20 minutesTotal time: 35 minutes Servings: 6 Ingredients:1 bag (16 oz.) frozen spinach, thawed and drained 1 can artichoke hearts, drained and chopped 1 cup mozzarella cheese, shredded 1/2 cup Greek yogurt 1/2 cup mayonaise 1/4 cup onion, chopped 1 clove garlic, minced Directions: 1. 3. More good stuff here: Parisa is a Junior studying Global Health and the Environment. View all articles by Parisa Soraya
23 Amazing Ways To Eat A Baked Potato For Dinner crackly banana bread There are a lot of good reasons to make banana bread: You have a pile of sad bananas on top of your fridge that have reached their life’s expectancy. You like things that are unquestionably delicious. It’s raining and you need something toasty and cake-like to go with your coffee. You’re into recipes you can make with one bowl, and feed a dozen. You’re going to be wildly busy this fall and are hoping to pack your freezer with all sorts of wonders that that can be warmed up whenever the craving strikes, even if you’re not around to enjoy them. There are very few reasons, however, to reinvent banana bread, even when one’s original recipe is just shy of six years old, an eternity in blog years. A few months ago, my editor asked me if I had a recipe for a whole-grain breakfast-y banana bread and I snapped back “BUT YOU SAID THE BOOK WAS DOOOONE. And so, I got to fussing. Crackly Banana Bread I suspect a gluten-free flour mix would work well here, but didn’t test it out in my kitchen.
Roasted Cauliflower with Apple and Dill Roasting is one of our favorite ways to enjoy vegetables. Not only is it a fairly simple technique, but it brings out a beautiful flavor that is sometimes quite different from the raw counterpart! Take this cauliflower, for instance (yet another inspiration from The Herbal Kitchen, a gift from my sister written by a chef based in her home city of Seattle). Somehow roasting in a very hot oven with some apples transforms cauliflower into something elegant and complex…nothing like those white trees on a veggie tray! (Though I must admit I love cauliflower in all forms, even raw.) This is a wonderful option as a side dish for a fall or winter meal. Another note: if you plan to take it to a holiday meal (like a Thanksgiving feast!) If you’ve never tried roasting vegetables before, watch out! Roasted Cauliflower with Apple and DillServes 4 as a side Inspired by The Herbal Kitchen Notes: This dish tastes best when fresh from the oven, so plan accordingly when preparing. What To Do
Chocolate Chip Cherry Granola Bars I secretly love awkward situations. Maybe not right while they’re happening… But when you look back, the awkward moments are the ones that always make for the best stories. This past Saturday I was meeting a friend for dinner and arrived early at the restaurant. (I’m always early to everything.) Or if I had fat hands. Sorry, Friends reference. Luckily the waiter was really nice, so I wasn’t forced to do that awkward “check your cell phone every 30 seconds to pretend you are busy” thing. Waiter: “Desserts? Me: “Yes, but healthy desserts.” Waiter: “So you make granola bars for a living?” Yes. Preheat oven to 325 F and line a 10-in square baking pan with parchment paper. View Nutrition Facts More awkwardness: trying to master the iphone selfie talent some people seem to have down so well. Questions of the Day: Do you like awkward moments? Although I’ve not been stood up, I definitely do have some awkward first-date stories! ………500 Healthy Dessert Recipes Happy National Dessert Day!
Buffalo Cauliflower with Blue Cheese Dip In a culture of fast food, quick and empty calories, and mind-twisting marketing, it’s sometimes hard to decipher what’s true, real, and good. Before we started eating whole foods, I sometimes felt like life was empty and tasteless. Greasy takeout and TV dinners were unfulfilling, but I wasn’t quite sure why. Discovering real foods and real people and the taste of fresh brewed drip coffee and a fresh salad of garden vegetables and tomatoes off the vine and local cheese and hearty whole grains opened up a whole new world to us. A world that tasted fresh and honest and REAL. It would be easy to turn your back on everything from that other culture. There are several versions of buffalo cauliflower floating around the web, and we found it a interesting take on a healthy alternative to a gameday food (looking ahead to the Super Bowl in a few weeks). And, what’s great about whole foods is that they’re also delicious — so they don’t taste like a sacrifice. Love roasted cauliflower?