With school already in session, I am always making something to be satisfying and quick for my kids to munch on, but at the same time healthy energy boost. They are pretty simple children, sometimes even fresh banana would make them happy, however, freshly made granola always puts the smile on their faces.
Most of the time they just take a handful and run out of the door, but ever so often they sprinkle over their morning cereals or eat it with the yogurt as a healthy after-school snack.

 

It’s extremely easy! Make it over the weekend, place it in a lidded jar, and keep it in your pantry. One handful goes a long way, but it is the most delicious granola combo ever.
You have protein, fiber, sweetness, natural oils, etc. It hits the spot and lifts your mood as well as kills those cravings for something sweet right away. I have shared this recipe with many of my readers that were asking how to make their own granola, and it has always had positive feedback, so I decided that it is a time to share it on my blog too.

The best part is that you really don’t have to use mixed nuts. If you have one kind, use that. Also, any mixed dry fruit would do. If you don’t want to use maple syrup, and you have honey, use the honey.
As I said, this recipe is tested many times, and it tastes really good!

Print

The Best Homemade Toasted Granola

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword baking,

Author Sandra | Sandra's Easy Cooking

Ingredients

• 2 cups Rolled oats
• 1 cup mixed nuts cashews, walnuts, almonds, pecans, etc.
• 2 tbsp. Flaxseeds
• 2 tbsp. Pumpkin Seeds
• 1 tbsp. brown sugar
• 1/2 cup organic maple syrup or other sweeteners
• 1/3 cup Organic Coconut oil melted
• 1 tbsp. Cocoa Powder
• 1/2 tbsp. Pure Vanilla extract
• 1/2 tsp. Salt

Options to add to baked and cooled granola:

• 1 cup mixed dried fruit
• 1 tsp cinnamon
• 1/8 tsp ginger

Instructions

1. Preheat oven to 350 °F.
2. Combine in a bowl rolled oats, mixed nuts, flaxseeds, pumpkin seeds, and brown sugar.
3. In another bowl combine maple syrup, salt, melted coconut oil, coconut powder, and Vanilla extract; stir well until everything is incorporated.
4. Mix together both mixtures and place onto lined with parchment paper 10x15 Baking Sheet baking sheet.
5. Bake for approximately 30 minutes, depending on you your oven, mixing it every 10 minutes, so it can develop the same color and toast evenly. It has to be toasted, crunchy. It will develop even more crunch after it cools down.
6. Once done, remove from the oven and place to cool down completely before adding dried fruit and spices.
7. After adding dried fruit, place the granola in the jar, close it with the lid and keep it in the pantry or similar.

You do not need hours of cooking and standing in the kitchen to create one amazing meal. You really do not! That is the whole point of this blog. 99% of my recipes are easy because I do not have hours to stand and cook, even though I cook every single day.

Sometimes, I use shortcuts, meaning store-bought seasonings, cake mixes, or taco shells.

I mean, even though it tastes 100 times better when you make it yourself, still it is perfectly alright if you get from the store your favorite seasoning or something that will save you time.

These tacos were delightful and refreshing. I really loved the idea of sweet and savory salsa, and this one was all that plus more.

The Tanginess of salsa gave the whole dimension of great flavors that made these tacos taste even better. However, fish… You will want to take the bread and just scoop it with your fingers directly out of the skillet for one big bite.

It was out of this world. I think it is well-balanced, healthy, delicious, and perfect for your weekend dinners.

Yield: 4 SERVINGS

Fish Taco with Peach Salsa

Print

Simple and easy recipe for Fish Taco with Peach Salsa

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

• 1 – 1 1/2 pounds 453g-680g of Fish – white fish, tilapia, mahi-mahi, etc.
• 2 tbsp. Taco seasoning
• Generous pinch of Salt and Ground black pepper
• Pinch of Chili Flakes
• Juice of 1/2 lime
• 1 tbsp. Olive Oil

PEACH SALSA:

• 1/2 English cucumber, or 4 mini cucumbers Japanese, etc.
• 2 Tomatoes
• 1/2 Red Onion
• 1 Peach less ripe
• 2-3 Scallions
• Handful cilantro Italian flat leaf parsley could be used instead
• 1 Lemon Juice
• 1 tbsp. Olive Oil
• Salt and Pepper to taste
• Chili Flakes *optional

Serve:

• Soft or Hard Tortilla Corn Shells
• Lettuce

Instructions

FISH:

1. If the fish is frozen, defrost it.
2. Place the fish in a bowl or a pan, then add taco seasoning, and just massage it for a couple of seconds, then add salt and pepper, lime juice, and a drizzle of Olive Oil.
3. Again, massage the fish with all the seasoning to coat it. Leave the fish to marinate for 15 minutes.
4. After 15 minutes, preheat the skillet, or frying pan, add oil to almost smoking point.
5. Add fish, a few pieces at a time, and cook until the fish is cooked through, 145F (62.8C). If it starts to stick to the bottom or rip, it’s alright, we are going to shred it anyway. Don’t over-crowd the pan, so cook a couple at the time, depending on the size of your pieces. Place on the plate until everything is cooked. Then place the fish back in the skillet, and lightly shred. Now, it’s the best time to taste it and see if you need more seasoning, salt, or taco seasoning if you like the stronger flavor.
6. Build your taco however you like.

PEACH SALSA:

1. Dice all the vegetables and fruit.
2. Toss it together, and add lime juice, olive oil, and salt, and pepper to taste.
3. You can add finely chopped cilantro or parsley, but also take the leaves off and roughly rip with your hands and toss with the salad.
4. I used 1 lime, but if you like it more citrusy, add more.

Notes

You can use soft small tortillas or hard corn taco shells. If you do not have peach, a good substitute is one mango or even a cup of chopped pineapple. You want the sweetness that you can achieve with fruit.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

If you like the taste of Pumpkin, then you going to love my Pumpkin Pie Hummus, easy and tasty dip.

It feels like Thanksgiving was just yesterday. I could still taste our delicious Thanksgiving dinner. I was stuffed, but somehow I could eat more.

Now, we wait for several more “Food Overeating” rounds. Seriously, holidays are all about giving, sharing and FOOOOOD! But, I am not complaining…

So, let’s talk about this beautiful, sweet and delicious hummus. I think hummus is becoming more and more trendy.

If you didn’t notice, big brands are making all types of flavors these days, and I really like every hummus taste; sweet, savory, spicy, etc.

I made this hummus just before Thanksgiving, and it was so good that I made it several times. The first time when I made it, my kids, niece, as well as Nebs, didn’t even want to look at it. They’d say: “you are crazy“

However, when they finally dipped in the hummus sweet graham cracker, oh boy, I couldn’t stop them.

My hummus bowl was literally “licked” clean. You wouldn’t believe it, but they started adding whipped cream as a topping like you would on a pumpkin pie. So, yes, I got two thumbs up from my fam.

The taste is unique but somewhat familiar. When the flavors melt in your mouth, it becomes even more familiar, as it tastes almost like pumpkin pie.

Click Here for more delicious Hummus Recipes

This could be totally done with roasted or boiled sweet potatoes. Actually, I really like them either way.

Maybe a bit more with roasted sweet potatoes, because I LOVE sweet potatoes. However, if you like pumpkin pie, I am sure that you will love this.

So, if you make my amazing dip, Pumpkin Pie Hummus, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Party Food, Serves 4

Pumpkin Pie Hummus

Print

The taste is unique but somewhat familiar. When the flavors melt in your mouth, it becomes even more familiar, as it tastes almost like pumpkin pie.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 1 cup 225g Pureed Pumpkin Pie Mixture (canned)
• 3/4 cup 125g Cooked Chickpeas canned works
• 1 tbsp. 15g Tahini (Sesame Seed Paste)
• 1/2 teaspoon 1.3g Pumpkin Pie Spice
• 2-3 tbsp. 42g-63g Honey (or to taste) use low-sugar Maple Syrup as alternative
• Juice of 1/2 Lemon riper, softer lemon-juicier

Garnish options:

• Drizzle of Honey
• Sesame seeds
• Regal sliced almonds
• Dash of Pumpkin Pie Spice
• Fresh Mint

Instructions

1. Combine all the ingredients together, and blend until smooth.
2. You can do this in several batches, and combine at the end if your blender/food processor is smaller.
3. Add sweetener of your choice, to taste.
4. Serve chilled and with perhaps sweet crackers. It can be refrigerated in airtight containers for up to 7 days.

Notes

How to make chickpeas click here / you can also use canned chickpeas You can use sugar, maple syrup or any other sweetener, and use to please your taste.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest