Coconut Ginger Granola

May 15, 2011 at 7:53 am | Posted in Diet / Nutrition | 1 Comment
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To be able to be my fittest and healthiest and to have my girls be theirs, I make our granola- What I made for the next two weeks or so-Coconut Ginger Granola.  This is great for regular breakfast of course, but is particularly nice to have on hand for comp days- before, after, and even during the events.

Coconut Ginger Granola Recipe

Ingredients
• 8 cups rolled oats
• 1 1/2 cups ground flax seeds
• 1 cup grated unsweetened coconut
• 1 cup sunflower seeds
• 1 cup coarsely chopped almonds
• 1 cup coarsely chopped pecans
• 1 cup coarsely chopped walnuts
• 2 cups sweetened dried cranberries
• 1/2 cup molasses
• 1 cup coconut milk
• 3/4 cup honey ginger spread
• 1 cup vegetable oil
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• 1 tablespoon ground ginger
• 2 tablespoon vanilla extract

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
  2. Combine the oats, flax seeds, coconut, sunflower seeds, almonds, pecans, walnuts, and cranberries in a large bowl. Stir together molasses, coconut milk, honey ginger spread, oil, cinnamon, cloves, ginger, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
  3. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool completely before storing in an airtight container.

Cream of Broccoli and Cheddar Cheese Soup

April 27, 2011 at 6:13 pm | Posted in Diet / Nutrition | 2 Comments
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Bunch fresh broccoli chopped in 1-inch chunks

1 leak -Kind of like a huge scallion- thinly sliced till green leaves- be careful dirt gets inside the leaves about where they turn green

1-quart broth- chicken or vegetable- you can get it in a large can or a paper box.

2 Tablespoons olive oil-

4 Tablespoons flour (whole wheat adds a nutty flavor)

2 cups milk

2 cups grated sharp cheddar cheese

Soup pot

Large skillet

Blender

Whisk/Spoon for stirring

Ladle or mug for transferring soup to blender.

Put the broth and broccoli in soup pot.  Bring to boil. Then turn down heat.

In skillet put olive oil, heat, add sliced leak- stir occasionally

When soft and looking cooked- about 8-10 minutes- sprinkle flour over leak

Stir till all coated.

Add milk SLOWLY while STIRRING all the time!!!!!

This will get thick in a few minutes.

Add this to soup pot and stir right away.

Put into blender by ladle – Of course, be careful as this is VERY hot.

You will have to put the blended soup either in the bowls or into the skillet or yet another soup pot.

Add the grated cheese to the bowls or to the soup in the pot.

Eat with bread or potatoes.

Deliciouso hot or cold-

Why this soup?  It’s good, easy to make and store- you can freeze it in single serving sizes too.  And you can eat it hot or cold.

So great for when you have to eat away from home.

Enjoy 🙂

Whoopy Pies

April 26, 2011 at 8:27 pm | Posted in Fun Activities | Leave a comment
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Its really important to have FUN-

Being an athlete means loving life!  It means taking time to be with friends- Sometimes friends who have nothing to do with your sport.  Just being a kid and being silly.

What better way than with home made whoopee pies?

Vegetable Shrimp Rice Soup

April 22, 2011 at 11:04 am | Posted in Diet / Nutrition | Leave a comment
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Lunch- homemade vegetable shrimp rice soup-
2 quarts broth- I used Chicken
1 cup wild and brown rice uncooked- 2 cups left over rice
3 large beets
beet greens
1 cup peas frozen petite pois
1 cup carrots
1/2 cup scallions chopped fine
1/2 cup tomato sauce/salsa
1 cup mushrooms chopped
I table spoon Mrs. Dash table blend
1 lb shrimp- omit if vegetarian

Cook rice separately
Put everything else in the pot except shrimp and mushrooms
Heat to boiling then turn down to simmer- 40 minutes
Add rice, shrimp, and mushrooms  for 5 minutes

another nice touch is adding eggs-
beat eggs and drop into hot broth by spoon fulls just before adding rice.

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