1.27.2016

Blueberry Yogurt Muffins


Blueberry Yogurt Muffin Recipe
Yields 1 Dozen Muffins 



Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
¾ cup white sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 cup Greek yogurt (I used 2% Fage)
1 tsp vanilla
1 teaspoon lemon zest (This made the batter smell so good!)
3 tablespoons of olive oil
2 tablespoons soy milk, almond milk or nonfat milk
1 cup fresh or frozen blueberries
*Optional ½ cup chocolate chips (My kids prefer chocolate chips in their muffins but who doesn’t?!)

Directions:

1.)   Preheat oven to 350 degrees.
2.)   In a bowl, combine flour, sugar, salt, baking powder and baking soda, eggs, yogurt, zest, oil and milk. Stir until smooth.
3.)   Fold in blueberries and chocolate chips.
4.)   Fill paper lined muffin cups ¾ full.
5.)   Bake 22-25 minutes or until you give the muffins the fork test and the fork comes out clean.

Yes, Jolly Oak Granola will be back in stores and available for purchase soon! We are diligently working on some exciting packaging and new flavors, which is why we haven’t been sharing and photographing our cooking and baking.

Today my kids begged for blueberry muffins this morning. No way did we have time to bake before school, but I promised I would bake them for tomorrow's breakfast. I mixed in whole wheat flour, Greek yogurt and blueberries for a nutritious breakfast and/or snack.

10.30.2015

Brussels Sprout Salad & Reminder to turn back your clocks


A friendly reminder that daylight savings time is Sunday, November 1st at 2:00 AM. Time to fall back an hour!

Also just in time for fall, here is a hearty yet healthy salad to enjoy as the days grow darker and it seems harder to eat healthy, especially with all the leftover Halloween candy! This salad is crisp, sweet and salty. 



Brussels Sprout Salad with Sweet Potato, Cranberries and Pistachios

Ingredients:

2 9oz Shaved or Shredded Brussels Sprouts
1/2 cup Dried Cranberries
1/2 cup Pistachios- deshelled
2 Sweet Potatoes- cooked and cut into bite size pieces (We are always about saving time, so I microwaved the sweet potatoes for 8 minutes or until cooked all the way. Let it cool and then cut into pieces.)
1/3 cup crushed Wasabi Peas (Measure, put in a plastic bag and then use a mallet.)

For Dressing:

1/3 cup lemon juice
1 ½ tsp Dijon mustard
½ tsp honey (or a little more if you prefer sweeter)
1/3 cup extra virgin olive oil
salt and pepper to taste

Directions:

1.)  Combine all ingredients except for the wasabi peas.
2.)  Pour dressing and toss. Sprinkle wasabi peas on top.

10.07.2015

Easy & Healthy 3 Step Turkey Chili


This recipe is a family fall favorite. Our Turkey Chili Recipe calls for clean ingredients- turkey, beans and veggies. A bonus is you only need one pot for cooking, which makes cleaning up easy too!

Feel free to swap in your family’s favorite veggies and beans. This recipe is also a great leftover when all you feel like cooking is warming something up.

3 Step Turkey Chili Recipe

Ingredients:

1 lb of lean turkey
1 tbsp of EVOO (a Jolly Oak favorite)
1 cup of chopped mushrooms
1/2 cup chopped onion
1 yellow pepper chopped
1 orange pepper chopped
1 can of beans (I used black beans) but use your favorite
2 8 oz cans of diced tomatoes
2 tbsp of tomato paste
1 package of low sodium chili seasoning
*Optional: oyster crackers, finely diced onion and shredded cheddar cheese for topping.

Directions:

1.)  In a large pot, add EVOO and brown the turkey.
2.)  Add remaining ingredients, stir and cover.
3.)  Simmer on low for 1 hour, stirring occasionally. 


10.01.2015

Healthy Chocolate Chip Apple Muffins


Our apples from apple picking are finally gone! Here is one last apple recipe that was the kids favorite. 

For a healthy twist, we substituted applesauce for butter, took out some sugar (your kids won't notice) and added olive oil. My kids insisted we add chocolate chips, and they were right, the perfect Fall muffin! These muffins taste decadent straight from the oven or served warm. Perfect for this cool Chicago October day! And since it is October 1st, don't forget to say and have your family say "Rabbit Rabbit" for good luck this month!



Chocolate Chip Apple Muffin Recipe: (yields about 8-10 muffins):
2 eggs
1/2 cup sugar and then 2 tbsp for topping
2 tsp vanilla
1/3 cup applesauce
1 3/4 cup flour
1 tsp baking powder
1 1/2 cup nonfat milk
1/4 cup olive oil
1 cup semi sweet chocolate chips
1 apple- diced into little pieces (I used honey crisp)
2 tbsp cinnamon

Directions:
Preheat oven to 375 degrees.
Combine all ingredients until smooth except the apple, cinnamon and sugar topping.
Pour each muffin cup half way with batter, layer with apple pieces, then cover with batter to top of muffin cup. 
Sprinkle sugar and cinnamon on top of each muffin and then swirl with a fork.
Bake about 30-35 minutes.