New series on the way called Fit Fridays! Nice, quick, delicious healthy meals for the girl on the go! This recipe makes for a wonderful, sweet granola breakfast sneaking your favorite fruit into the mix. Feel free to change up the fruit I’ve used for your favorite. Question of the day – what’s your favorite healthy breakfast?
As always, enjoy!
for the granola
- 1 tbsp rolled oats
- 1/2 tbsp sesame seeds
- pinch of ground ginger
- 1/2 tbsp sunflower seeds
- 2 tsp freshly squeezed orange juice
- 1 tsp honey or light agave nectar
for the fruit cocktail
- a combo of your favorite fruit (i used a mix of berries)
- 6 tbsp freshly squeezed orange juice
- 1 tsp finely grated orange zest
- 1 tsp peeled and finely sliced gingerroot
- 1 tsp hone or light agave nectar
- 1/2 tsp arrowroot, blended with a little cold water (sub corn starch)
- Preheat oven to 350°F
- To make the granola, put all the dry ingredients into a bowl, then add the orange juice and honey and mix thoroughly. Spread out on a nonstick baking sheet and bake for 7-8 minutes. Remove from the oven, break up into pieces, then return to the oven for an additional 7-8 minutes. Remove from the oven and break up again. Let cool on the baking sheet. The mixture will become crunchy when cool.
- To make the fruit cocktail, put the fruit into a bowl. Put the orange juice and zest, ginger, and honey into a small pan over medium heat and bring to a boil. Gradually stir in the arrowroot mixture and cook, stirring constantly until thickened.
- Pour the mixture over the fruit and let cool, cover, and let chill in the fridge.
- Spoon the covered fruit into glasses and sprinkle with granola.
- This dish can be prepared in advance and assembled just before eating.
- The granola will keep well in an airtight container for several days and can be used with other fruit combos.
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I wanted to nip this in the butt as I will be using a lot of Agave Nectar in my recipes. In particular, C&H as it is readily available for me at my grocery store. Agave Nectar is often used as a substitute for sugar or honey and is typically sweeter than it’s counter parts.
“You can find Agave Nectar in light, amber, dark, and raw varieties which vary by how they are processed. Light agave nectar has a mild, almost neutral flavor, and is therefore sometimes used in delicate-tasting dishes and beverages. Amber agave nectar has a medium-intensity caramel flavor, and is therefore used in dishes and drinks with stronger flavors. Dark agave nectar has stronger caramel notes, and imparts a distinct flavor to dishes, such as some desserts, poultry, meat, and seafood dishes. Both amber and dark agave nectar are sometimes used “straight out of the bottle” as a topping for pancakes, waffles and French toast. The dark version is unfiltered and therefore contains a higher concentration of the agave plant’s minerals. Raw agave nectar also has a mild, neutral taste.” [excerpt from http://en.wikipedia.org/wiki/Agave_nectar%5D
“C&H Organic Agave Nectar is a delicious liquid sweetner, with a low glycemic index, that is made from the succulent leaves of the agave plant. Low glycemic index foods help keep energy levels balanced and are a good part of a healthy diet. Our agave nectar is also substitute for a vegan diet and has no additivies and preservatives. C&H Organic Agave Nectar can be used in baked goods and to sweeten all of your favorite foods. Try C&H Organic Agave Nectar to sweeten: cereals, pancakes, fruits, sauces, cakes, cookies.”
2/3 cup Light Agave Nectar is the same as 1 cup Granulated Sugar; reduce other liquids by 1/4 cup to 1/3 cup.
*description from back of the bottle
**This post was not sponsored by the brand mentioned.
The leaves turning colors, the nonchalant dip in temperature, breaking out the sweaters, and making some wonderful, heartwarming soups. Fall in a nutshell to me. I’m going to just jump right in and say that this soup with Fennel is delicious, simple, and full of fresh flavor. I must admit that I was first taken aback by the smell of Fennel but in this recipe the carrots and the fennel caramelize which enhances their sweetness when blended in with the broth. The roasting is the KEY here to take the bite out of the licorice flavored Fennel. The addition of the Fennel fronds adds a wonderful little surprise and texture element. I would rank this as one of my healthier soups…unless of course you wanted to be sinful. A bit of heavy cream anyone?
Roasted Carrot & Fennel Soup
1 medium fennel bulb with fronds
1/2 lb carrots, quartered lengthwise
1 small onion, quartered
1 garlic clove
3TBS tablespoons extra-virgin olive oil, divided
1/4 teaspoon Truvia/Stevia/Raw Sugar
(Eye ball amount) reduced-sodium chicken broth
Preheat oven to 450°F with rack in lowest position. Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 2 tablespoons oil, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes. Blend vegetables in a blender with broth until desired consistency. Transfer to a medium saucepan. Season with salt and pepper. Serve soup drizzled with remaining oil and sprinkle with reserved fronds.
G’s tip: * Soup can be made 1 day ahead and chilled.