Easy Pumpkin Granola

Prep: 10 mins

Cook: 1 hr

Level: Easy

Serves: Updated

8

Description

Healthy, pumpkin-flavored baked granola, perfect for the fall or anytime you’re craving a little pumpkin!

Ingredients

• 3 cups Oats
• 1 cup Pumpkin Seeds
• 2 Tablespoons Flaxseeds, Ground
• 1 Tablespoon Chia Seeds
• ¾ cups Pumpkin Puree (canned Or Homemade)
• 2 Tablespoons Coconut Oil
• 2 Tablespoons Maple Syrup
• 1 Tablespoon Honey
• ⅓ cups Brown Sugar
• 1 cup Raisins

• 3 cups Oats
• 1 cup Pumpkin Seeds
• 2 Tablespoons Flaxseeds, Ground
• 1 Tablespoon Chia Seeds
• ¾ cups Pumpkin Puree (canned Or Homemade)
• 2 Tablespoons Coconut Oil
• 2 Tablespoons Maple Syrup
• 1 Tablespoon Honey
• ⅓ cups Brown Sugar
• 1 cup Raisins

Preparation

Preheat oven to 250 F.

Combine oats, pumpkin seeds, flax seeds and chia seeds in a large bowl and mix well.

Stir in pumpkin puree, coconut oil, maple syrup, honey and brown sugar. Stir until evenly distributed.

Spread granola mixture evenly on two rimmed baking sheets.

Place in oven and bake for about an hour, stirring occasionally to ensure even browning.

Remove from oven, transfer to a large bowl, and stir in raisins. Enjoy!

Edamame Pasta Salad

Prep: 15 mins

Cook: -

Level: Easy

Serves: Updated

8

Description

A twist on traditional Greek pasta salad—with edamame!

Ingredients

• 12 ounces, weight Rotini Pasta
• 1 cup Frozen Edamame
• 15 ounces, weight Kidney Beans
• 15 ounces, weight Corn Kernels, Rinsed
• 2 cups Green Beans, Chopped
• ½ cups Feta Cheese, Crumbled
• ½ cups Kalamata Olives, Chopped
• 1 bottle (8 Oz. Size) Annie’s Roasted Red Pepper Salad Dressing

• 12 ounces, weight Rotini Pasta
• 1 cup Frozen Edamame
• 15 ounces, weight Kidney Beans
• 15 ounces, weight Corn Kernels, Rinsed
• 2 cups Green Beans, Chopped
• ½ cups Feta Cheese, Crumbled
• ½ cups Kalamata Olives, Chopped
• 1 bottle (8 Oz. Size) Annie’s Roasted Red Pepper Salad Dressing

Preparation

Cook pasta according to package directions. Just before the pasta is finished, add in the edamame to cook.

Drain well and place in bowl with the rest of the ingredients. Mix well and refrigerate until cold, preferably overnight.

Enjoy!

Grilled Pineapple Salsa

Prep: 20 mins

Cook: 15 mins

Level: Easy

Serves: Updated

6

Description

This sweet-spicy salsa is perfect on tacos, salads or any Tex-Mex meat fresh off the grill!

Ingredients

• 1 whole Pineapple
• 6 whole Roma Tomatoes, Seeded, Cored, And Diced
• 1 whole Green Onion, Sliced Thinly
• ¼ cups Chopped Fresh Cilantro
• 1  Lime
• 1 whole Jalapeno Pepper, Minced (seeded To Reduce Heat)
• Salt To Taste

• 1 whole Pineapple
• 6 whole Roma Tomatoes, Seeded, Cored, And Diced
• 1 whole Green Onion, Sliced Thinly
• ¼ cups Chopped Fresh Cilantro
• 1  Lime
• 1 whole Jalapeno Pepper, Minced (seeded To Reduce Heat)
• Salt To Taste

Preparation

Preheat your BBQ grill (or grill pan) to medium-high heat.

Chop both ends off the pineapple and discard. Place the pineapple on one end and run your knife down the sides to remove the skin. Slice into quarters from the top, then run your knife down the center of each piece to remove the tough core. Slice two of the sections into 4 long strips each and set aside. (Wrap up the remaining pineapple and chill for another use.)

Lay the 8 strips of pineapple on the grill. Cook until grill marks form on both sides and pineapple has softened. This will take about 10-12 minutes. Remove from grill, dice them up, and place in a medium-sized bowl.

Add the tomato, green onion, cilantro, juice from 1/2 the lime, the jalapeno, and a generous pinch of salt. Taste, and adjust the lime juice and the salt to your liking.

Serve or store in the fridge in an airtight container for 2-3 days.

Notes:
1. If you like it spicy, don’t discard the jalapeno seeds.
2. If the salsa is sweeter than you like, add an extra tomato or two.

“Just Enough” Sandwich Buns

Prep: 2 hrs

Cook: 15 mins

Level: Easy

Serves: Updated

8

Description

Here’s the problem with most recipes for sandwich (or hamburger) buns. They make too many. Dozens of buns. That’s great if you’re having a party or a family reunion, but what if it’s just ma and pa on the old homestead? Throw in a kid or two if you want and that’s still a lot of buns. Here’s a recipe that makes just enough. By that I mean eight to ten buns, perhaps twelve if you make them fairly small.

Ingredients

• 1-½ cup Bread Or All-Purpose Flour
• 2 Tablespoons Sugar
• ½ teaspoons Salt
• 1 Tablespoon Instant Yeast
• 1 cup Milk
• ¼ cups Vegetable Oil
• 1 whole Egg
• 1 cup Whole Wheat White Flour (or Additional Bread Or All-purpose Flour)

• 1-½ cup Bread Or All-Purpose Flour
• 2 Tablespoons Sugar
• ½ teaspoons Salt
• 1 Tablespoon Instant Yeast
• 1 cup Milk
• ¼ cups Vegetable Oil
• 1 whole Egg
• 1 cup Whole Wheat White Flour (or Additional Bread Or All-purpose Flour)

Preparation

Place 1 cup of the bread flour, sugar, salt and yeast in the bowl of a stand mixer. Stir together. Heat milk until very hot, but not boiling. (I usually put it in the microwave for a minute, but your microwave could be different.) With mixer running add milk and then oil into the flour. Add the egg and mix. Add the whole wheat flour and enough of the remaining bread flour until the mixture gathers around the hook. Then knead for about 5 minutes or until smooth. Cover the bowl of dough with a clean towel and allow it to rise until doubled, about an hour. When doubled the dough won’t spring back when a finger is pressed into it.

Turn dough out onto a lightly floured counter and divide into 8-12 pieces depending on the size you desire. Form each portion into a ball and flatten on a lightly oiled baking sheet. Cover with a clean towel and allow to double in size, about 30 minutes. Meanwhile, towards the end of the rising period, preheat oven to 350 F.

Bake for 15 minutes or until lightly browned. Serve with hamburgers or other sandwich ingredients.

Makes 8-12 sandwich buns.

Mango, Pineapple and Aloe Smoothie

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

1

Description

A light, fruity, healthy drink, made with mango pineapple and aloe vera.

Ingredients

• 8 ounces, fluid Aloe Vera Drink, Mangosteen And Mango Flavor
• ½ cups Mango, Frozen
• ½ cups Pineapple, Frozen

• 8 ounces, fluid Aloe Vera Drink, Mangosteen And Mango Flavor
• ½ cups Mango, Frozen
• ½ cups Pineapple, Frozen

Preparation

Add all ingredients to a blender and process until smooth.