Oven Baked Granola

My go to breakfast is overnight oatmeal (check out my recipe here!) topped with Greek yogurt and some frozen berries. However, straight overnight oatmeal lacks the crunch I love, so I really like to have some granola to sprinkle on top. However, I don’t love how much added sugar store bought granola can add to my breakfast so I often default to adding a few chopped nuts instead because I forget just how easy and cost efficient homemade granola is. Well, I remembered yesterday, and put this recipe together. Let me tell you, my husband walked into the house after work and said, “It smells like fresh cookies in here!”…That’s how good this oven baked granola is.

And did I mention easy?! I think it went from containers on the shelves to cooling on the counter in 30 minutes or less. I don’t know about you, but sometimes I start one of those “low temp, bake for an hour or two” recipes and totally get distracted. And you know what that gets me? Burned food. This recipe bakes for 16 minutes, and it’s done! How wonderful is that?! Ready to make some granola? Let’s go!

Your ingredients:

  • 2 cups old fashioned oats (I love these thick cut ones from our local natural food store)
  • 1/4 cup unsweetened coconut (optional…if you skip it, add an extra 1/4 cup nuts)
  • 1/3 cup pecan pieces
  • 1/3 cup walnut pieces (or whatever type of nuts you dig…just put in 2/3 cup total)
  • 1 tablespoon sesame seeds (optional)
  • 2 tablespoons chia seeds
  • 1 1/2 tablespoons coconut oil, melted
  • 1/4 cup pure maple syrup or honey
  • 1/2 tablespoon cinnamon
  • 1/4 teaspoon salt

Your Steps to Oven Baked Granola

Preheat your oven to 400 degrees and move a rack near the top. Mix all dry ingredients in a medium bowl, including cinnamon and salt. Drizzle the melted coconut oil and syrup on top. Stir until well coated. Grease a medium jelly roll pan (mine was the perfect size at 9 by 13 inches). I greased mine using olive oil cooking spray liberally. Spread the granola evenly onto the pan, pressing down slightly. The granola will likely just come up to the top of the pan. That’s okay.

Place the pan on the top rack and allow to bake for 16 minutes, until it is just browning on the edges. If you like granola that has bigger chunks, DO NOT stir it during that 16 minutes. Remove granola from the oven after 16 minutes and allow it to cool on the counter before you break it apart (again, this will get you that bigger, chunkier granola). Mine was cool in 20 minutes. Store at room temperature in an air tight container. Eat on its own, on top of yogurt, or topped with milk. It’s delicious however you serve it! —Jess

All the dry ingredients (minus the cinnamon and salt)
Drizzle the coconut oil
Get ready to bake. Press it down into the pan
Baked, but not broken.
All done!
Look at the texture!

Oven Baked Granola

Homemade granola will always win when put head to head with store bought and it's so simple to make!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 cups old fashioned oats
  • 1/4 cup unsweetened coconut
  • 1/3 cup pecan pieces
  • 1/3 cup walnut pieces
  • 1 tablespoon sesame seeds optional
  • 2 tablespoons chia seeds
  • 1 1/2 tablespoons coconut oil melted
  • 1/4 cup pure maple syrup or honey
  • 1/2 tablespoon cinnamon
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 400 degrees and move a rack near the top.
  • Mix all dry ingredients in a medium bowl, including cinnamon and salt. Drizzle the melted coconut oil and syrup on top. Stir until well coated.
  • Grease a medium jelly roll pan (mine was the perfect size at 9 by 13 inches).
  • Spread the granola evenly onto the pan, pressing down slightly. The granola will likely just come up to the top of the pan.
  • Place the pan on the top rack and allow to bake for 16 minutes, until it is just browning on the edges.
  • If you like granola that has bigger chunks, DO NOT stir it during that 16 minutes.
  • Remove granola from the oven after 16 minutes and allow it to cool on the counter before you break it apart (Again, this will get you that bigger, chunkier granola).
  • Store at room temperature in an air tight container.
Keyword Breakfast, granola, homemade granola, low sugar granola, oatmeal
Tried this recipe?Let us know how it was!

JessLeave a comment

Coconut Chocolate Chip Pecan Cookies

I have this awesome friend. We will call her Britt, which makes sense since that’s her name 🙂 She and I tend to bring out the best in each other and challenge one another at all the appropriate times, namely when it comes to taking chances and embracing the space outside our comfort zone. We also seek each other out when we need to hear, “It’s okay to rest…slow down and enjoy the ride.” If you don’t have a Britt in your life, I hope you find one soon. She’s a real keeper. And she’s the reason for these Coconut Chocolate Chip Pecan Cookies.

How you ask?

Recently, Britt said, “I want you to develop a 4 ingredient baked good for me that’s good and I can make because I suck at baking.” Well, she’s generally healthy, avoiding extra sugar and wheat. Gluten free with less sugar? Challenge accepted. Well, sort of. I definitely missed the mark on 4 ingredients and I think this guy is still a work in progress, but aren’t we all?

And because I LOVE to embrace the work in progress life, I thought I would share this out to the world. Give me all the feedback. I am not gluten free, so there is a definite learning curve there. I wanted this to be a recipe you could make without purchasing a whole bunch of crazy ingredients, and I had all of these in my pantry. Give them a try. I personally think they go great with a late morning coffee, but that’s just me!

Your ingredients

  • 1 1/2 cups old fashioned oats
  • 1/2 cup coconut flour
  • 1/4 cup butter, softened
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1/2 tablespoon vanilla
  • 2 large eggs
  • 1/2 cup unsweetened coconut
  • 1/4-1/2 cup dark chocolate chips

Your Steps to Coconut Chocolate Chip Pecan Cookies

Preheat the oven to 350 degrees. Place oats in a food processor and blend them until an oat flour is formed. (I am obsessed with creating my own oat flour. It adds such awesome texture to baked goods. If you haven’t done it yet, you’re welcome 🙂 ). Add coconut flour, salt, and baking soda. pulse until well mixed. Set aside.

In a medium sized bowl, cream butter, coconut oil, and sugars until well blended. Add eggs and vanilla and mix well. Stir in flour mixture until just moistened. Then add coconut, pecans, and chocolate. Using a tablespoon, scoop cookie dough and roll into a ball. Place on an ungreased cookie sheet. Flatten with the palm of your hand. Bake for 7-8 minutes. They will not spread anymore than you flattened them. They should just become browned underneath. I think they are the best the next day, but any cookie right out of the oven is a good cookie, right?

NOTE: I toasted my coconut and pecans (and I just slightly salted the pecans). My favorite way to do this is by heating a small frying pan that is sprayed with some olive oil cooking spray. Add coconut (or pecans) and heat over medium heat for 4-7 minutes. You have to watch it carefully, but it is a snap to do. Make some extra. You’ll tastebuds will thank me later.

Butter and sugar make the world go ’round.
Toasted coconut flakes. Watch them carefully!
All mixed together…
Almost forgot the pecans!
All photogenic and the like. Ready to pop into my mouth!

Coconut Chocolate Chip Pecan Cookies

A gluten free cookie full of flavor: pecans, chocolate chips, and coconut!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Course Cookies
Cuisine American
Servings 2.5 dozen

Ingredients
  

  • 1 1/2 cups old fashioned oats
  • 1/2 cup coconut flour
  • 1/4 cup butter softened
  • 1/4 cup coconut oil melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1/2 tablespoon vanilla
  • 2 large eggs
  • 1/2 cup unsweetened coconut
  • 1/4-1/2 cup dark chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees.
  • Place oats in a food processor and blend them until an oat flour is formed. Add coconut flour, salt, and baking soda. pulse until well mixed. Set aside.
  • In a medium sized bowl, cream butter, coconut oil, and sugars until well blended.
  • Add eggs and vanilla and mix well.
  • Stir in flour mixture until just moistened.
  • Add coconut, pecans, and chocolate.
  • Using a tablespoon, scoop cookie dough and roll into a ball.
  • Place on an ungreased cookie sheet. Flatten with the palm of your hand. They will not spread anymore than you flattened them.
  • Bake for 7-8 minutes. They should just become browned underneath.

Notes

NOTE: I toasted my coconut and pecans (and I just slightly salted the pecans). My favorite way to do this is by heating a small frying pan that is sprayed with some olive oil cooking spray. Add coconut (or pecans) and heat over medium heat for 4-7 minutes.
Keyword chocolate chip, chocolate chip cookies, coconut, Gluten Free, gluten free cookies, pecans
Tried this recipe?Let us know how it was!

JessLeave a comment

Pork Burrito Bowl

Our family is entering the life of crazy evenings due to kiddo commitments. I am not ready for that season of life, but it’s coming whether I like it or not. Sitting down to a family dinner that is healthy and wholesome is important to my family and me. We plan on holding tight onto those meals around the table as long as we possibly can and is just the reason I put together this Mexican Pork Burrito Bowl.

So enter this week where we have engagement after engagement after school. We have some go to “quick” meals, but I wanted to switch it up. After an early morning wake up, I starting researching pork loin Mexican-inspired recipes, and couldn’t find anything I loved so I developed this little guy that has tons of flexibility! Love a stew? Maybe add a little more broth and top with some fun tortilla chips. Need more substance? Make a few cups of rice or couscous, put a 1/2 cup in a bowl and top with the pork. And what makes it even better? It all goes in a slow cooker so you’ll walk into a house that just smells marvelous and dinner will be totally ready in 10 minutes flat! Doesn’t get much better than that!

Your ingredients

1 pound pork loin
1/2 teaspoon each: salt, pepper, dried minced garlic, and cumin to season pork
1 15 oz can diced tomatoes (I used unsalted)
1 15 oz can tomato sauce (this had added salt)
16 oz (2 cups) chicken stock, low sodium
1 15 oz can black beans, drained and rinsed
1/2 cup diced onion, diced (about 1 small)
1 jalapeño, diced (I am not a lover of spicy food, and this was perfect. Don’t let the whole jalapeño scare you)
1 cup diced pepper (I used yellow)
1 cup frozen corn
2 1/2 teaspoons cumin
1/2 teaspoon pepper
1 teaspoon chili powder
2 teaspoons dried minced garlic (feel free to do fresh!)

Optional toppings: cheese, sour cream, cilantro, tortilla strips, it’s endless!

Optional sides: brown rice or couscous. Awesome to serve under or mix in as a stew.

Your Steps to Pork Burrito Bowl

Spray a slow cooker with cooking spray. Then mix the 1/2 teaspoons of salt, pepper, cumin, and dried minced garlic in a small bowl. Massage seasoning into the pork loin and place into the slow cooker.

Stir in the remaining ingredients into the crockpot. Set on low and cook for 8-10 hours (I did 10, and the pork just fell apart). Remove the pork loin from the slow cooker and shred. Stir back into crockpot. You’re ready to serve!

I made some quick brown rice to serve underneath the pork burrito stew and we topped it with cheese, but I wished for some cilantro and tortilla strips. A few days later, I found some left over couscous in the fridge and it needed to get used up. I put some pork burrito stew on top of it and brought it for lunch. I actually think the couscous was better than the rice. Either way, they make it hearty enough to be a solid meal while still being healthy and wholesome.

  • Massage that pork loin.
  • Chopping makes me happy.
  • Almost set to turn it on.
  • It’s falling apart after 10 hours.
  • Shredding is a snap!
  • Mix it all back in.
  • Mmmmmm. Serve alone or over rice!

Pork Burrito Bowl

Craving some Mexican-inspired food? This Pork Burrito Bowl comes preps together quickly and goes right in the crockpot for an easy meal!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Course Main Course
Cuisine Mexican
Servings 6

Equipment

Ingredients
  

  • 1 pound pork loin
  • 1/2 teaspoon each: salt pepper, dried minced garlic, and cumin to season pork
  • 1 15 oz can diced tomatoes unsalted
  • 1 15 oz can tomato sauce
  • 16 oz 2 cups chicken stock, low sodium
  • 1 15 oz can black beans drained and rinsed
  • 1/2 cup diced onion diced (about 1 small)
  • 1 jalapeño diced
  • 1 cup diced pepper yellow or orange
  • 1 cup frozen corn
  • 2 1/2 teaspoons cumin
  • 1/2 teaspoon pepper
  • 1 teaspoon chili powder
  • 2 teaspoons dried minced garlic

Instructions
 

  • Spray a slow cooker with cooking spray. Then mix the 1/2 teaspoons of salt, pepper, cumin, and dried minced garlic in a small bowl. Massage seasoning into the pork loin and place into the slow cooker.
  • Stir in the remaining ingredients into the crockpot. Set on low and cook for 8-10 hours (I did 10, and the pork just fell apart). Remove the pork loin from the slow cooker and shred. Stir back into crockpot. You’re ready to serve!

Notes

Optional toppings: cheese, sour cream, cilantro, tortilla strips
Optional sides: brown rice or couscous. Awesome to serve under or mix in as a stew.
Keyword crockpot, pork, slow cooker
Tried this recipe?Let us know how it was!

JessLeave a comment

Dandelion Jelly

Yup. You read that right. Dandelion jelly. I know it sounds crazy, but it is so tasty! Light and sweet, like honey. And you know what, it’s the time of year where I get the itch to can and work in my garden. Yes, I know there is still loads of winter left, but a girl can start dreaming, right?

I began having a fascination with foraging nature around me to make food in my kitchen about a year ago. Last year, my sister bought me the book Midwest Foraging by Lisa M. Rose, and my interest got stronger. I flipped through that book like a coffee table book and took mental notes on things I would like to try.

Fast forward to May last year. The dandelions were all over my yard, and I decided I had to try it. I mean, what’s the worst that could happen? I would be out a few hours of work, some sugar, and pectin. My daughter, mother in law, and I walked the yard, harvested dandelions, and I set to work. As I was pouring the last of the jelly into jars to go in the water bath canner, I said, “Well, here’s goes nothing…let’s try it,” and we stuck a spoon in the remains on the kettle. My daughter immediately asked for a second try and declared, “I want that on toast in the morning!” So give it a try. You will be pleasantly surprised with how good it actually is. You may even begin to be like me, looking over fields of dandelions, seeing all sorts of potential 🙂

Your ingredients:

  • 4 cups yellow dandelion blossoms (see my notes about harvesting these)
  • 1 box of powder pectin
  • 2 Tablespoons lemon juice
  • 4.5 cups of sugar
  • two quarts of water
  • jelly canning jars, lids, and rings, prepped for canning. I got 6 jelly (half pint) jars worth of jelly.

Your steps to dANDELION JELLY:

First, harvesting the dandelion greens. I did this over a few days and I learned a lot. Begin by just taking the heads of the dandelions. Plan on trimming them soon after you take the heads from the plant. I found it easiest to hold the flower end in one hand and cut the green end off. Then I would peel the remaining green off. I would put the yellow/white part into my measuring cup and compost the green portion. Find a friend or two, it takes a little time to complete this, but it makes for great time for conversation.

Back to the recipe! Bring a few quarts of water to boil and pour it over the blossoms in a bowl that can be covered. Allow this to come to room temperature and then stick it in the fridge overnight. You are essentially creating a dandelion tea. (Mine is always this weird dingy greenish-yellow when I when I am done. Initially, I was worried about the color the jam would have, but it turned out just perfect!)

Jelly time!

The following day, start heating your water bath canner with enough water to cover your jelly jars with at least 2 inches of water. Measure 3 cups of the dandelion tea, straining out the blossoms and keeping only the liquid. Pour this into a larger kettle. Add powdered pectin and the 2 T of lemon juice. Bring to a boil. Once you have achieved a rolling boil, add sugar. Return to a rolling boil, stirring quite often, if not always. Once you have reached a rolling boil, time for 1 minute, stirring the whole time.

Ladle jelly into prepared jelly jars, wiping the edges, adding lids, and putting rings on to finger tip tight. Put into water bath canner and process for 10-15 minutes. I did 15 minutes because my altitude is greater than 1000 feet. Remove from canner and allow to cool for 12-24 hours before moving. My kids love this dandelion jelly. We eat it on toast, on PBJ, you name it! My daughter even requests it on her waffles from time to time!

  • The tedious process of getting the flower separated
  • Sunshine in a bowl.
  • Let that tea steep.
  • Let’s get our jelly on!
  • And you must stir like crazy!
  • Golden jars of sweet goodness!

Dandelion Jelly

Sweet and simple jelly created from the balls of sunshine found in any yard in the spring!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 25 minutes
Rest Time 1 day
Course Breakfast
Cuisine Canning
Servings 16

Ingredients
  

  • 4 cups yellow dandelion blossoms see my notes about harvesting these
  • 1 box of powder pectin
  • 2 Tablespoons lemon juice
  • 4.5 cups of sugar
  • two quarts of water
  • jelly canning jars lids, and rings, prepped for canning. I got 6 jelly (half pint) jars worth of jelly.

Instructions
 

  • First, harvesting the dandelion greens. Begin by just taking the heads of the dandelions. Plan on trimming them soon after you take the heads from the plant. I find it easiest to hold the flower end in one hand and cut the green end off. Then peel the remaining green off. Measure 4 cups worth of blossoms.
  • Bring a few quarts of water to boil and pour it over the blossoms in a bowl that can be covered. Allow this to come to room temperature and then stick it in the fridge overnight.
  • The following day, start heating your water bath canner with enough water to cover your jelly jars with at least 2 inches of water.
  • Measure 3 cups of the dandelion tea, straining out the blossoms and keeping only the liquid. Pour this into a larger kettle. Add powdered pectin and the 2 T of lemon juice. Bring to a boil.
  • Once you have achieved a rolling boil, add sugar. Return to a rolling boil, stirring quite often, if not always. Once you have reached a rolling boil, time for 1 minute, stirring the whole time.
  • Ladle jelly into prepared jelly jars, wiping the edges, adding lids, and putting rings on to finger tip tight. Put into water bath canner and process for 10-15 minutes. I did 15 minutes because my altitude is greater than 1000 feet. Remove from canner and allow to cool for 12-24 hours before moving.
Tried this recipe?Let us know how it was!

Jess1 Comment

Chocolate Chip Peanut Butter Energy Balls

Aren’t they pretty, all in a row? Albeit it crooked?

As an avid runner and overall fitness nut, I am always looking for healthy ways to fuel my body quickly and easily. I also enjoy snacking….a lot. My sister and I were just talking about how there has to be a snack break between breakfast and lunch. We can’t make it otherwise–and these are perfect for that!

When I am cooking and meal prepping, I can tell I have a winning clean eating recipe when my husband approves; With this recipe, he has been known to say, “You know what we are almost out of? Your yummy energy balls. You need to make more!” Guys, that’s a big deal. He is generally the biggest critic of my “overly-healthy” recipes so when he said that, you can bet I got into the kitchen and made another batch! I hope you enjoy them as much as we do! (The original recipe came from Rachel from Clean Food Crush, but has been modified by me to meet our needs at home)

Here are your ingredients

  • 2 cups ground old-fashioned oatmeal (see details in the recipe)
  • 1/2 cup coconut flour ( It smells so delightful!)
  • 1/2 cup real maple syrup (honey would work too!)
  • 1/2 cup natural peanut butter
  • 1/4 t kosher salt
  • 1 1/2 Tablespoons coconut oil, melted (I accidentally forgot this once, and we didn’t even notice, so if you don’t have it, it won’t make or break the recipe)
  • 1/3 semisweet chocolate chips
  • 1 teaspoon almond extract (I LOVE the flavor this brings in)

First, grind the oats to make a sort of oatmeal flour. To do this, place the old fashioned oats into a food processor and pulse them until you have a very coarse flour like texture. I like to be able to cook with what I have on hand so rather than buy oat flour, I did this and it worked great.

Then, combine all the ingredients in a large bowl and mix them with a wooden spoon (or by hand!) until well mixed. Form them into 1-2 inch balls (whatever suits your family. We like 1 inch energy balls around here.). Place on a cookie sheet that has been lined with parchment paper. Place the cookie in the fridge for approximately an hour to harden. Remove from the pan, place in an airtight container, and store them back in the fridge. I have read that you can freeze these for up to 3 months as well so if you are a food prep kind of person, I would whip up a few batches and put them in the freezer for a grab and go snack that can thaw over a few hours. (I’m thinking they would be great packed in a lunch and used for that sweet treat at the end to finish up your meal. As for me, I like to pack a few for my morning and afternoon snacks at work (See, I love all the snacks. My husband calls me a squirrel because I always have some food on hand…). As for my kids, they eat them like an after dinner treat, so I think I am winning. I hope you enjoy! –Jess

  • All the ingredients
  • Mix, mix, mix it up!
  • Finished product! Pop one in and enjoy!

JessLeave a comment

Honey and Soy Garlic Chicken

I love chicken. But we are a hunting family, so our primary protein source is venison. And chicken can be expensive. But when we have it, I am all about seasoning it with a little olive oil, salt, pepper, garlic, and minced onion, and sticking it under the broiler with some veggies. It’s the perfect, no-nonsense meal that I could eat multiple times a week. My kids, on the other hand, get sick of the quick and easy meal. So when I said I wanted chicken for dinner the other night, they moaned and groaned. I am not a mom who is a short order cook. We all eat the same thing at our house unless it’s leftover night. Thus, this delicious and simple honey and soy garlic chicken was born.

So, because I am a good mom, I switched up my normal routine and put together some Asian-inspired chicken in the crockpot and then got to making other creations in the kitchen. (Once I am in the kitchen cooking, I’m hard pressed to leave!). Now to get cooking!

Your ingredients (for 5-6 servings):

  • 2 pounds boneless, skinless chicken breast
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 teaspoons minced garlic
  • 1/4 cup water
  • 2 teaspoons sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (or more, if you are the spicy sorta person!)
  • 2 tablespoons minced onion
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • steamed broccoli (I am all about the heads and the stems. Use it all!)
  • cooked brown rice

Your Steps to Honey and Soy Garlic Chicken

Spray a crockpot with olive oil cooking spray. Layer the bottom with the chicken. Mix honey, soy sauce, 1/4 cup water, garlic, ginger, oil, pepper flakes, and onion. Pour over chicken . Cook on high for 2 1/2 hours. I flipped it halfway so it got coated on all sides. After 2 1/2 hours, remove chicken and cut into bite size pieces. It isn’t shred worthy yet, so slicing is the way to go (but it is so moist!) If you wanted to cook the chicken longer, you could get it to shred worthy temperature!

Any who…pour the sauce from the crockpot into a small saucepan. Bring it to a boil. While you are waiting for it to boil, whisk the cold water and cornstarch together in a small mug or bowl. Once the sauce is boiling, slowly add the cornstarch and water mixture. Continue whisking sauce until thickened, about 2 minutes. Pour over the chicken. (I combined them back in the crockpot). Serve over rice with steamed broccoli. Sprinkle sesame seeds on top if you them for a little texture!

I do hear you…”You only cooked it for 2 1/2 hours? Who has the right timing for a dinner that cooks 2 1/2 hours?” I did get home from work earlier than normal, so this dinner was a cinch to throw together and get to other things. You could totally cook this on low for 4-6 six hours and have a shreddable chicken. You do you and make it work for you and your family. Here’s to a dinner together that everyone enjoys!

  • Lie flat and ready!
  • The science teacher in me LOVES the layers of density.
  • Minced onion (isn’t this a cute 1/8 cup?)
  • All set to bathe the chicken in goodness!
  • Turn up the heat!
  • Thicken up the sauce
  • Allow the flavors to mingle a little more…
  • Dinner is served!

Honey and Soy Garlic Chicken

A simple Asian-inspired crockpot chicken that pairs well with rice and steamed broccoli
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Course dinner, Main Course
Cuisine American
Servings 5

Ingredients
  

  • 2 pounds boneless skinless chicken breast
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 teaspoons minced garlic
  • 1/4 cup water
  • 2 teaspoons sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons minced onion
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 5 cups cooked brown rice
  • Steamed broccoli

Instructions
 

  • Spray a crockpot with olive oil cooking spray. Layer the bottom with the chicken. Mix honey, soy sauce, 1/4 cup water, garlic, ginger, oil, pepper flakes, and onion. Pour over chicken.
  • Cook on high for 2 1/2 hours. I flipped it halfway so it got coated on all sides.
  • After 2 1/2 hours, remove chicken and cut into bite size pieces. If shredded chicken is what you enjoy, cook on low for 4-6 hours.
  • Pour the sauce from the crockpot into a small saucepan. Bring it to a boil. While you are waiting for it to boil, whisk the cold water and cornstarch together in a small mug or bowl.
  • Once the sauce is boiling, slowly add the cornstarch and water mixture. Continue whisking sauce until thickened, about 2 minutes.
  • Pour over the chicken. Serve over rice with steamed broccoli. Sprinkle sesame seeds on top if you them for a little texture!
Keyword broccoli, Brown Rice, chicken, crock pot, honey and soy, slow cooker
Tried this recipe?Let us know how it was!

JessLeave a comment

THE Banana Bread.

Jump to Recipe

I wanted to name this post, “The banana bread to make you forget all other banana breads.” Or maybe, “The banana bread you never new you were missing.” Or my favorite, “THE banana bread. Mic drop.” But those seemed a little long, and perhaps like they wouldn’t survive well as a link, so we will just stick with THE banana bread.

Honestly. This banana bread is dense. It’s so flavorful. It’s got great texture. And the best part? It’s made of good for you ingredients so when you go for your third slice, you know you’re putting good fuel into your body. Did I mention it’s gluten free too?! (I’m not gluten free, but I have a good friend who is so I am always on the look out for good recipes for her) Don’t get me wrong, I love my old school quick breakfast breads that my mother-in-law makes and what sits in my freezer for when guests show up, but I know that I will be hungry in an hour and the sugar will make my belly feel icky if I eat too much. It’s just the way it is for me.

So back to the bread, because seriously, you need to make it yesterday.

YOUR INGREDIENTS FOR THE BANANA BREAD

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup honey or real maple syrup
  • 2 tablespoons melted coconut oil
  • 1/4-1/2 cups chocolate chips

Your Steps to the banana bread

First, measure out and combine:

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Pulse these three ingredients in a food processor until they are a coarse flour texture.

In an additional bowl, combine:

  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup honey or real maple syrup
  • 2 tablespoons melted coconut oil

Stir in the oat mixture and 1/4-1/2 cup chocolate chips (dark chips are our new go to at our house…not to mention they fill the chocolate fix you may need after dinner!). Pour into a well greased bread pan and sprinkle a few chocolate chips on top, because, well, it’s pretty. Bake at 350 degrees for 40-50 minutes, until baked through.

I love that I can enjoy a good breakfast bread that is filling and the perfect amount of sweetness without overdoing it on the added sugar. It is also a perfect mid morning snack to get you to lunch! Give it a try! You may just toss out your old banana recipe and have a new favorite 🙂 —Jess

  • A pastry cutter–the best banana masher!
  • Coconut oil in, stir, add the eggs!
  • Blitz in the food processor
  • “flour,” chocolate chips, and banana mixture
  • Chocolate chips look so pretty and perfect.
  • Get in my belly!

A few Notes…

I always thought that a small, 2 cup food processor was good enough. It’s what my mom used growing up, and if it was good enough for her, it was good enough for me. However, a few holidays ago, I asked for a 7 cup Kitchen Aid Mixer. It’s AMAZING and I can’t tell you how often I use it. Highly recommend the investment. It’s great for chopping veggies for salsa, making oat flour, or even mixing banana ice cream. Click the image below to check out a similar model!

THE Banana Bread

Gluten Free, Clean Eating Banana Bread
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 bananas very ripe
  • 2 eggs
  • 1/4 cup honey (maple syrup)
  • 2 tablespoons coconut oil melted
  • 1/4-1/2 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350° F.
  • Combine oats, salt, and baking soda in a food processor. Pulse until a coarse flour texture is obtained.
  • In a large bowl, mash bananas. Add honey and eggs. Mix well.
  • Stir oat mixture into mashed bananas. Add chocolate chips and coconut oil. Mix until just combined.
  • Pour into well greased bread pan. Bake for 40-50 minutes, until baked through.
Keyword Banana Bread, Breakfast, Gluten Free
Tried this recipe?Let us know how it was!

Jess1 Comment

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup. Doesn’t the name just give you warm and fuzzy feelings? It sure does for me!

The dead of winter in Wisconsin means big kettles of soup slow cooked on the stove over the weekend to be enjoyed all week long. I could eat soup, salad, and fresh sourdough bread every day of the week. I don’t tire of it. Luckily, my family shares my love. Seriously. My nine year old has requested soup for his birthday dinner the last few years. Who does that?! With wild rice on the mind and chicken in my fridge, I decided to put together a chicken and wild rice soup for us this week. When I asked my son if he wanted to give it a try, he jumped at the chance. Know that the kid LOVES chicken noodle and if I suggest rice, he gives pause. After his first try, he declared, “THE BEST SOUP YOU’VE EVER MADE.” I hope you’ll agree!

Your ingredients:

  • 1 cup brown rice, uncooked
  • 1/2 cup wild rice, uncooked
  • 7 1/2 cups low sodium chicken stock, divided
  • 2 cups diced celery (4-5 stalks)
  • 2 cups diced carrots (2 large)
  • 1 1/4 cup diced onion (2 medium)
  • 1 tablespoon minced garlic
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon sage
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups milk (I used skim and I loved the thickness. If you prefer a heartier soup, use 1 or 2%)
  • 4 cups cooked, cubed chicken (I baked 2 boneless breasts seasoned with a little black pepper at 400 degrees for 40 minutes while the rice was cooking)

Directions for Chicken and Wild Rice Soup

Bring 3 1/2 cups of the chicken stock to a boil. Add long grain brown rice and wild rice. Cover, lower to a simmer, and cook for 40 minutes, stirring periodically to check that you still have water. You want your rice to just be tender.

Meanwhile, heat olive oil in a large soup kettle (I LOVE my Lodge Cast Iron Dutch Oven…its red and just beautiful) over medium heat. Once hot (toss one piece of onion in. If it sizzles, you have the right temp. If it doesn’t, wait a little longer), add celery, carrots, onions, garlic, salt, pepper, and sage. Cook over medium-high heat for 10 minutes, until tender.

Lower the heat to medium and stir in flour and butter. Continue to stir vegetables, butter, and flour for 1-2 minutes. SLOWLY stir in the milk. I say that with all caps because I am so impatient and add it too fast all the time. But if you want it to be glorious and just a hint creamy, you need to add the milk slowly.

Stir in cooked rice and chicken. Then slowly stir in the remaining chicken stock. All to simmer for 20-30 minutes for the flavors to mingle, if you can wait that long. My son couldn’t 🙂 Hope you can warm your loved ones hearts and bellies with this soup! –Jess

  • Chopped and cooked chicken, seasoned simply with pepper
  • I just love all these veggies together.
  • Almost there…SLOWLY stirring in the milk.
  • Again, slowly add the broth.
  • Looking good!
  • Not too thick, not too thin. A happy bowl of soup!

Looking for other delicious soup recipes? Check out my cooking page!

Cooking

Tools of the Trade

I LOVE LOVE LOVE my dutch oven. It’s so beautiful!

Flexible cutting boards are the best, especially for chopping for soup!

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup: The name simply invokes all the warm and fuzzy feelings of comfort food. Give this recipe a try!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Soup
Cuisine American
Servings 8 people

Ingredients
  

  • 1 cup brown rice uncooked
  • 1/2 cup wild rice uncooked
  • 7 1/2 cups low sodium chicken stock divided
  • 2 cups diced celery 4-5 stalks
  • 2 cups diced carrots 2 large
  • 1 1/4 cup diced onion 2 medium
  • 1 tablespoon minced garlic
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon sage
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups milk
  • 4 cups cooked cubed chicken

Instructions
 

  • Bring 3 1/2 cups of the chicken stock to a boil. Add long grain brown rice and wild rice. Cover, lower to a simmer, and cook for 40 minutes, stirring periodically to check that you still have water. You want your rice to just be tender.
  • Meanwhile, heat olive oil in a large soup kettle over medium heat. Once ho, add celery, carrots, onions, garlic, salt, pepper, and sage. Cook over medium-high heat for 10 minutes, until tender.
  • Lower the heat to medium and stir in flour and butter. Continue to stir vegetables, butter, and flour for 1-2 minutes. SLOWLY stir in the milk, 1/2 cup at a time.
  • Stir in cooked rice and chicken. Then slowly stir in the remaining chicken stock.
  • Allow to simmer for 20-30 minutes. Serve.
Keyword chicken, chicken and wild rice soup, chicken soup, soup, soups and stews, wild rice
Tried this recipe?Let us know how it was!

Jess2 Comments

Wild Rice and Vegetable Pilaf

When my husband cooks, our plates look like this: protein, carb/starch, veggie. Separate piles. I am totally okay with that. He cooks some mean wild game and I dig a roasted potato. But when I cook, I’m a girl who loves all things that can go in a casserole dish. Case in point: Wild Rice and Vegetable Pilaf.

I cook for leftovers so that we can enjoy my favorite meals a few times a week or at least I can meal prep my lunches so they are thought out and healthy. (Who am I joking…as these kiddos of mine get older, I hardly get a second meal sometimes!) Enter rice pilaf. It’s flexible. It goes GREAT with chicken or a pork chop. I love that I can have it as a side and then toss my left over protein with it and it becomes a sort of rice bowl. I don’t know why, but it feels like a different meal to me when the protein is mixed in. And that’s okay 🙂

Here’s what we put together tonight to go with some chicken breasts that I did up super simple (searing hot cast iron with some rosemary olive oil, salt and pepper. Seared them on both sides and into the oven at 450 for 20 minutes.) I love a cast iron, but that’s a different blog post. Back to my simple rice pilaf…

Your ingredients:

  • 1 cup brown rice, uncooked
  • 1/2 cup wild rice, uncooked
  • 3 1/2 cup chicken stock (regular or low sodium to suit your taste)–I actually use 3 1/2 cups water and use 1 tablespoon Orrington Farms Broth Base. It’s my go to!
  • 1/2 teaspoon ground sage
  • 1 teaspoon pepper, divided
  • 1 tablespoon minced garlic, divided
  • 1/2 teaspoon salt (I like coarse kosher salt)
  • 1/2 tablespoon olive oil
  • 2 cups chopped broccoli, smaller, bite size pieces
  • 1 cup diced carrots (about 1 large)
  • 3/4-1 cup diced onion (about 1/2 large onion)
  • 1 cup diced celery (about 2 stalks)

Your Steps to Wild Rice and Vegetable Pilaf

In a medium saucepan, bring chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 tablespoon garlic and both rices. Cover, lower to a simmer, and cook for 40-50 minutes, stirring periodically to check that you still have water. You want your rice to just be tender. Test it at 40 minutes. If it gets over cooked, it will be mush once you bake it.

Meanwhile, heat olive oil in a large skillet over medium-high heat and preheat your oven to 400 degrees. Add onion, carrots, celery, salt, and remaining 1/2 teaspoon pepper and 1/2 tablespoon garlic. Cook over medium heat for 5 minutes. Add broccoli and cook an additional 5 minutes, until vegetables have just become tender. Stir in cooked rice. I would test it here and see if you are happy with your salt and pepper levels (and heck, check the garlic while you’re at it). Pour rice/vegetable mixture into a greased casserole dish and bake in the oven for 15-20 minutes, until the rice just begins to crisp up on the top (That’s my favorite…I also like the corner brownie, it seems to be a trend).

Serve it up!

At our house, we serve rice pilaf most often with grilled or pan “fried” chicken breasts or boneless pork chops with a salad. I like to “sneak” extra veggies in wherever we can, so this pilaf does the trick! It reheats well and has all the colors, which is also a theme I go for. Let me know what you think! (PS…Sage not your thing? I also love to mix this up with rosemary and/or thyme. Like mushrooms, throw a 1/2 cup of those in too! That’s the beauty of this recipe, you can pick a seasoning mixture that you love.) I hope this recipe finds you cooking for those you love–Jess

Cook up those veggies, crisp tender.
We can’t wait for you to join us perfectly cooked rice!
Let me get in that oven!
All baked and ready to serve

Wild Rice and Vegetable Pilaf

Wild rice, brown rice, and your choice of vegetables combine in this wild rice and vegetable pilaf that fit for a side for any protein: chicken, pork, or wild game!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings 12

Ingredients
  

  • 1 cup brown rice uncooked
  • 1/2 cup wild rice uncooked
  • 3 1/2 cup chicken stock
  • 1/2 teaspoon ground sage
  • 1 teaspoon pepper divided
  • 1 tablespoon minced garlic divided
  • 1/2 teaspoon salt
  • 1/2 tablespoon olive oil
  • 2 cups chopped broccoli smaller, bite size pieces
  • 1 cup diced carrots about 1 large
  • 3/4-1 cup diced onion about 1/2 large onion
  • 1 cup diced celery about 2 stalks

Instructions
 

  • In a medium saucepan, bring chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 tablespoon garlic and both rices. Cover, lower to a simmer, and cook for 40-50 minutes, stirring periodically to check that you still have water.
  • You want your rice to just be tender. Test it at 40 minutes. If it gets over cooked, it will be mush once you bake it.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat and preheat your oven to 400 degrees.
  • Add onion, carrots, celery, salt, and remaining 1/2 teaspoon pepper and 1/2 tablespoon garlic. Cook over medium heat for 5 minutes.
  • Add broccoli and cook an additional 5 minutes, until vegetables have just become tender.
  • Stir in cooked rice. Taste and add salt and pepper, if needed.
  • Pour rice/vegetable mixture into a greased casserole dish and bake in the oven for 15-20 minutes, until the rice just begins to crisp up on the top. Serve.
Tried this recipe?Let us know how it was!

Looking for other dinner inspiration?

Check out some of the recipes below!

Jess1 Comment

Crockpot Granola

The crockpot. Under utilized at my house and I realize how much I love it every time I use it…and then I promptly put it away for another month or so. I can’t be alone on that one, right? Any who, I eat overnight oats for breakfast five or so times a week. It fills me up and makes my taste buds dance. If you’re looking for a new recipe, this recipe is my go to and mixes together in literally 5 minutes. One complaint I hear about overnight oatmeal is the lack of texture. I get it. So I like to top mine with some extra walnuts, almonds, or granola. And let me tell you, this homemade crockpot granola is the way to go!

The inspiration came from sitting with a cup of coffee at my sisters, flipping through magazines. I saw a crockpot granola recipe and I was inspired! I promptly got home and made my own take on granola, and here it is for you. It isn’t too sweet, so if you have a sweet tooth, you may want to add a little more honey or maple sugar. When mixed with vanilla Greek yogurt, it is perfect for me. Give it a try. Then personalize it to your own liking and enjoy on its own, with yogurt, or with some milk.

Your ingredients for Crockpot Granola

  • 3 cups old fashioned oats
  • 1 cup uncooked quinoa
  • 1 cup unsweetened coconut
  • 1/2 cup dried cranberries and apples (or any combination of your favorite dried fruit!)
  • 1 cup nuts of your choice (I used pecans)
  • 1/4 cup honey
  • 2 tablespoons melted coconut oil
  • 1/2 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • dash of salt
  • 1 teaspoon vanilla

Your Steps to Crockpot Granola

Liberally spray a crockpot with cooking spray. Then mix all ingredients in the crockpot, making sure to evenly distribute the honey and coconut oil. Cook on high for 1-1 1/2 hours, stirring every 15 minutes or so. Watch closely for the last half hour as it can burn easily and who likes cleaning a burned on crockpot? Definitely not me. This recipe does make quite a lot of granola. That’s okay! Less prep later, right? As long as you keep it in an air tight container, it should keep for quite some time. Enjoy! —Jess

each in their pretty little piles
all mixed together
“baked” goodness
Atop my overnight oats, vanilla greek yogurt, with some frozen black raspberries from our garden. This picture brings me so much joy!

Crockpot Granola

Homemade granola: simple and so much better than store bought. Better than that, it is made in the crockpot to minimize the work. Big win!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Course Breakfast
Cuisine American

Equipment

Ingredients
  

  • 1 cup uncooked quinoa
  • 1 cup unsweetened coconut
  • 1/2 cup dried cranberries and apples or any combination of your favorite dried fruit!
  • 1 cup nuts of your choice
  • 1/4 cup honey
  • 2 tablespoons melted coconut oil
  • 1/2 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • dash of salt
  • 1 teaspoon vanilla

Instructions
 

  • Liberally spray a crockpot with cooking spray.
  • Then mix all ingredients in the crockpot, making sure to evenly distribute the honey and coconut oil.
  • Cook on high for 1-1 1/2 hours, stirring every 15 minutes or so. Leave the cover slightly ajar so that moisture can escape.
  • Watch closely for the last half hour as it can burn easily.
  • Allow to cool by spreading onto a baking sheet. Store cooled granola in an airtight container.
Keyword crockpot, granola, slow cooker
Tried this recipe?Let us know how it was!

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JessLeave a comment