It’s Nuts I tell you…….HONEY GONE NUTS GRANOLA

September 14, 2017 at 5:01 AM | Posted in nuts, NUTS COM | Leave a comment
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This week from the nuts.com website (https://nuts.com/) its HONEY GONE NUTS GRANOLA. Healthy and Delicious HONEY GONE NUTS GRANOLA. Made with almonds, cashews, sesame seeds, sunflower seeds, and walnuts. Topped with vanilla and honey. This is just one of many items that you can find at the Nuts site. You can choose from items like; NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING, and GIFTS. Plus there’s FREE shipping on orders over $59, see for details. So be sure to check out the nuts.com website today (https://nuts.com/)

 

 

 

HONEY GONE NUTS GRANOLA
This fresh and crunchy granola is healthy and ever so tasty. We take rolled oats and blend them with almonds, cashews, sesame seeds, sunflower seeds, and walnuts. Then we add a touch of vanilla and honey for an unbelievable taste and crunch. Tastes great as a snack or with cereal , yogurt, and ice cream.

Ingredients
Rolled oats, Honey, Canola Oil, Almonds, Coconut, Sunflower Seeds, Molasses, Walnuts, Sesame Seeds, Cashews, Water, Salt, Natural Flavor. Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Nutrition Facts
Serving size 60g (~2.1 oz.)

Amount per serving
Calories 250
Calories from Fat 100
%DV
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 50mg 2%
Total Carbohydrate 36g 12%
Dietary Fiber 5g 20%
Sugars 10g
Protein 7g
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 15%

Storage
Store in a cool dry place for up to 6 months. It is ok to refrigerate.
https://nuts.com/snacks/granola/honey-gone-nuts.html

 

Order securely online or call us:
800-558-6887 or 908-523-0333
https://nuts.com/

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The Saturday Evening Dessert – Peanut Butter Granola Bites

September 10, 2016 at 5:17 AM | Posted in CooksRecipes, Saturday Evening Dessert | Leave a comment
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For this week’s Saturday Evening Dessert its Peanut Butter Granola Bites. A high fiber cookie that has; Chunky peanut butter, cornflakes, oats, raisins , honey, and Equal. You can find this recipe on several sites but I’m going with the one on the CooksRecipes. I love the Cooks website, its loaded with recipes to suit all tastes and cuisines, check it out soon! http://www.cooksrecipes.com/index.html

 

 

Peanut Butter Granola Bites

A hearty cookie filled with lots of fiber and good flavor. Chunky peanut butter, cornflakes, oats and raisins provide the fiber; a hint of honey and cinnamon the other great flavors.

Recipe Ingredients:Cooksrecipes 2

2 cups cornflakes
1 cup quick oats, uncooked
2/3 cup seedless raisins
1/2 cup chunky peanut butter
1/2 cup egg substitute or 4 large egg whites
1 cup Equal® Spoonful*
1 tablespoon honey
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

Cooking Directions:

1 – Combine cornflakes, oats and raisins in large bowl.
2 – Combine peanut butter and egg substitute in medium bowl. Stir in Equal®, honey, vanilla and cinnamon until well blended. Spoon over cereal mixture. Toss gently to combine. Let stand 5 minutes.
3 – Preheat oven to 350°F (175°C).
4 – Shape mixture into 1-inch balls. Place on lightly sprayed baking sheet.
5 – Bake 8 to 10 minutes or until light golden and dough is set. Remove from baking sheet and cool completely on wire rack.
6 – Store in airtight containers at room temperature.
Makes 30 servings.

*May substitute 24 packets Equal sweetener

Nutritional Information Per Serving (1/30 of recipe; 1 cookie): calories 56, protein 2 g, carbohydrate 8 g, fat 2 g, cholesterol 0 mg, sodium 42 mg.

http://www.cooksrecipes.com/diabetic/peanut_butter_granola_bites_recipe.html

Whole-Grain Recipes for a Flat Stomach

July 5, 2016 at 4:52 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website, its all about eating healthy – Whole-Grain Recipes for a Flat Stomach. Recipes including; Whole-Grain Cornbread and Red Rice Salad with Peaches & Cucumber. You can see them all at the EatingWell website. http://www.eatingwell.com/

 

 

Whole-Grain Recipes for a Flat StomachEatingWell2

Eat these delicious whole-grain recipes to help whittle your waistline and lose weight.
You don’t have to banish carbs if you’re watching your figure. Research shows that healthy carbs, like the whole grains featured in these recipes, can help reduce your total body fat and even help specifically reduce abdominal fat. Plus, all of these recipes are low in calories to help you meet your overall weight-loss goals. So enjoy delicious recipes including fried rice, granola and soups, all while sticking to your diet and helping flatten your stomach.

 

 

Red Rice Salad with Peaches & Cucumber
Sweet peaches or nectarines, lemon and a kiss of ginger and chile sparkle against chewy red rice in this rice salad recipe. Bhutanese red rice has a delicate flavor and cooks in 20 minutes. Look for it near other whole-grain rice in natural-foods stores. Can’t find Bhutanese rice? Use another red rice or brown rice and adjust the cooking time…..

 
Feta & Spinach Couscous Patties
Feta, spinach and dill flavor these tofu patties. Slice some lemon wedges and pick up some whole-wheat pita bread to serve with this Greek-inspired meal…..

 
Whole-Grain Cornbread
Made with whole-grain cornmeal and white whole-wheat flour, this healthy cornbread recipe is quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls. We like to make a few extra batches of the dry mix and store it in the freezer. To make a batch of cornbread, just measure out 2 cups of dry mix and combine with the liquid ingredients. Serve the leftovers with a drizzle of honey for a treat or in the morning with scrambled eggs for breakfast. If you don’t want to pull out your food processor, you can skip pureeing the corn in Step 2 and instead whisk an 8-ounce can of creamed corn with the egg, milk, oil and sugar before combining with the dry ingredients….

 

 

* Click the link below to get all the Whole-Grain Recipes for a Flat Stomach

http://www.eatingwell.com/recipes_menus/recipe_slideshows/whole_grain_recipes_for_a_flat_stomach

Better Choice: Healthy Snack Bars

April 19, 2016 at 5:24 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website – Better Choice: Healthy Snack Bars. http://www.diabeticlivingonline.com/

 

 

Better Choice: Healthy Snack BarsDiabetic living logo

If you don’t have fresh fruits and vegetables on hand, these Diabetic Living BETTER CHOICE™ bars can make a great snack substitution in a pinch. Just check the label to make sure they’re right for you.

 

 

Best Breakfast Bar: Quaker Soft Baked Cinnamon Pecan Bar

This subtly sweet cinnamon-spiced bar is a hearty start to the day with 5 grams of fiber and 6 grams of protein.

NUTRITION PER SERVING:
150 cal., 4 g total fat
(0.5 g sat. fat), 10 mg chol.,
140 mg sodium, 25 g carb.
(5 g fiber, 11 g sugars),
6 g pro.

 
Best Carb Bar: Nature Valley Oats ’n Honey Crunchy Granola Bar

If your blood sugar is a little low, these healthy granola bars will do the trick. The combination of honey and rolled oats is ideal for any snacker who prefers crunchy over chewy.

NUTRITION PER SERVING:
190 cal., 7 g total fat
(1 g sat. fat), 0 mg chol.,
180 mg sodium, 29 g carb.
(2 g fiber, 11 g sugars),
3 g pro.

 

 

* See all the Better Choice: Healthy Snack Bars by clicking the link below
http://www.diabeticlivingonline.com/food-to-eat/what-to-eat/better-choice-healthy-snack-bars

Best Diet Recipes for Breakfast

March 19, 2016 at 5:15 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website it’s Best Diet Recipes for Breakfast. Start your day off with a delicious and healthy Breakfast! Granola, Oatcakes, and Oatmeal are just a few of the recipes you’ll find. It’s all on the EatingWell website. http://www.eatingwell.com/

 

 

Best Diet Recipes for BreakfastEatingWell2

Start your day off right with a healthy and satisfying diet breakfast recipe.
Whether you’re rushing out the door in the morning or preparing a leisurely weekend breakfast for the family, our best diet breakfast recipes are the perfect way to start your day. These diet smoothie recipes, low-calorie muffin recipes and more healthy breakfast ideas taste delicious and will keep you satisfied until lunch. Try Lisa’s Granola for a diet breakfast recipe to make ahead or Buttermilk Oatcakes with Raspberry Compote for a delicious brunch recipe.

 

 

Lisa’s Granola
This easy cinnamon-spiked granola is loaded with almonds, walnuts and pepitas, but substitute other nuts and seeds if you prefer. For vegans who don’t eat honey, this can be made with all maple syrup……

 
Buttermilk Oatcakes with Raspberry Compote
These high-fiber oatcakes are made with 100% whole grains and no butter. A quick raspberry compote is a nice change from maple syrup……

 
Apple Oatmeal
In this healthy oatmeal recipe, cook apples into your morning oatmeal and you’ll start the day right with whole grains and a serving of fruit…..

 

 

* Click the link below to get all the Best Diet Recipes for Breakfast
http://www.eatingwell.com/recipes_menus/recipe_slideshows/best_diet_recipes_for_breakfast

Fall Granola

September 20, 2015 at 5:29 AM | Posted in PBS | Leave a comment
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Came across this one on the PBS/Recipe web site and just wanted toi pass it along. With the Fall Season right around the corner this ones a perfect snack for the season! Check out the PBS/Recipe web site when looking for healthy and delicious recipes. http://www.pbs.org/food/recipes/

 

Fall Granola

Ingredients
3 cups old-fashioned rolled oatsPBS3
1/3 cup coconut oil
1/2 cup honey
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of cardamom
1 cup walnuts, chopped
1 cup pumpkin seeds, chopped
1 cup freeze-dried apples, broken into pieces
1/2 cup raisins
Directions
1 – Preheat the oven to 300 degrees F. In a small saucepan, set over medium heat, add the coconut oil, honey, brown sugar, salt, cinnamon, nutmeg and cardamom; mix until melted and combined.
2 – To a large bowl, add the rolled oats. Next, pour the coconut oil mixture atop the oats and mix until thoroughly coated. Add the walnuts and pumpkin seeds and toss. Transfer the granola to a parchment-lined baking sheet and place in the oven to bake for 15 minutes. At the 15-minute mark, give the granola a stir and bake for an additional 5 to 10 minutes, until lightly golden brown.
3 – Allow to cool completely. When cooled, add the dried apples and raisins and toss once more. Serve with milk of choice or yogurt.

http://www.pbs.org/food/recipes/fall-granola/

Diabetic Dish of the Week – Chewy Granola Bars

December 30, 2014 at 6:22 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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Here’s a Diabetic Friendly Recipe for Chewy Granola Bars!

 
Chewy Granola Bars

 

Ingredients

1 cup low-fat granola
1 cup rolled oats
1/2 cup mixed nuts
1/2 cup white whole wheat flour or whole wheat flour
1/2 cup raisins
1 egg, beaten or 1/4 cup Egg Beater’s
3 tablespoons packed brown sugar
3 tablespoons cooking oil
3 tablespoons honey
1/2 teaspoon ground cinnamon
Directions

Line an 8x8x2-inch baking pan with foil. Grease the foil; set pan aside. In a large bowl combine granola, oats, nuts, flour, and raisins in a large mixing bowl. In small bowl stir together egg, brown sugar, oil, honey, and cinnamon in a small bowl. Add to granola mixture until well coated. Press evenly into the prepared pan.
Bake in oven to 325 degrees F for 25 to 30 minutes or until lightly browned around the edges. Cool in pan on a wire rack. Use foil to remove from pan, cut into bars.

 

Nutrition Facts Per Serving:

PER SERVING: 99 cal., 4 g total fat (1 g sat. fat), 9 mg chol., 14 mg sodium, 15 g carb, 1 g fiber, 2 g pro.

“Meatless Monday” Recipe of the Week – Fall Granola

November 10, 2014 at 6:25 AM | Posted in Meatless Monday, PBS, vegetables | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Fall Granola. And it’s another one from one of my favorite “go to” sites, PBS. http://www.pbs.org/food/recipes/

 

PBS

Fall Granola

Combine autumn ingredients for a breakfast bowl of Fall granola.

Ingredients
3 cups old-fashioned rolled oats
1/3 cup coconut oil
1/2 cup honey
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of cardamom
1 cup walnuts, chopped
1 cup pumpkin seeds, chopped
1 cup freeze-dried apples, broken into pieces
1/2 cup raisins

 
Directions
1 – Preheat the oven to 300 degrees F. In a small saucepan, set over medium heat, add the coconut oil, honey, brown sugar, salt, cinnamon, nutmeg and cardamom; mix until melted and combined.
2 – To a large bowl, add the rolled oats. Next, pour the coconut oil mixture atop the oats and mix until thoroughly coated. Add the walnuts and pumpkin seeds and toss. Transfer the granola to a parchment-lined baking sheet and place in the oven to bake for 15 minutes. At the 15-minute mark, give the granola a stir and bake for an additional 5 to 10 minutes, until lightly golden brown.
3 – Allow to cool completely. When cooled, add the dried apples and raisins and toss once more. Serve with milk of choice or yogurt.

 
http://www.pbs.org/food/recipes/fall-granola/

One of America’s Favorites – Granola

August 25, 2014 at 7:32 AM | Posted in One of America's Favorites | Leave a comment
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A bowl of granola

A bowl of granola

Granola is a breakfast food and snack food, popular in the Americas, consisting of rolled oats, nuts, honey, and sometimes puffed rice, that is usually baked until crisp. During the baking process the mixture is stirred to maintain a loose, breakfast cereal-type consistency. Dried fruits, such as raisins and dates, are sometimes added.

 

Besides serving as food for breakfast and/or snacks, granola is also often eaten by those who are hiking, camping, or backpacking because it is lightweight, high in calories, and easy to store; these properties make it similar to trail mix and muesli. It is often combined into a bar form. Granola is often eaten in combination with yogurt, honey, strawberries, bananas, milk, blueberries and/or other forms of cereal. It can also serve as a topping for various types of pastries and/or desserts. Granola, particularly recipes that include flax seeds, is often used to improve digestion.

 

 
The names Granula and Granola were registered trademarks in the late 19th century United States for foods consisting of whole grain products crumbled and then baked until crisp; in contrast with the sort of contemporary (about 1900) invention, muesli, which is traditionally not baked or sweetened. The name is now a trademark only in Australia and New Zealand, but is commonly referred to as muesli. The trademark is owned by the Australian Health & Nutrition Association Ltd.’s Sanitarium Health Food Company in Australia and Australasian Conference Association Limited in New Zealand.

 

Granula was invented in Dansville, NY, by Dr. Connor Lacey at the Jackson Sanitarium in 1863. The Jackson Sanitarium was a prominent health spa that operated into the early 20th century on the hillside overlooking Dansville. It was also known as Our Home on the Hillside; thus the company formed to sell Jackson’s cereal was known as the Our Home Granula Company. Granula was composed of Graham flour and was similar to an oversized form of Grape-Nuts.

 

In 1951, Willie Pelzer moved from Germany to Lethbridge, Alberta, Canada, to work the sugar beet fields. After noticing the lack of variety rolled oats was used for in food, he began experimenting to find a better and more appetizing way of enjoying rolled oats. Ultimately, Pelzer came up with granola and in the 1970s started his own family-owned business by the name of Sunny Crunch Foods Ltd. Working as the CEO and President, Pelzer’s company specialized in granola cereals, granola and protein bars, fibre products, meal replacement products, and health food items. Sunny Crunch Foods Ltd. grew to have worldwide distribution and became one of Canada’s most respected health foods manufacturer. Pelzer is now known as the founder of “crunch granola.”

 

 

 

 

A modern packaged granola cereal

A modern packaged granola cereal

A similar cereal was developed by John Harvey Kellogg. It too was initially known as Granula, but the name was changed to Granola to avoid legal problems with Jackson.

 

The food and name were revived in the 1960s, and fruits and nuts were added to it to make it a health food that was popular with the hippie movement. At the time, several people claim to have revived or re-invented granola. A major promoter was Layton Gentry, profiled in Time as “Johnny Granola-Seed”. In 1964, Gentry sold the rights to a granola recipe using oats, which he claimed to have invented himself, to Sovex Natural Foods for $3,000. The company was founded in 1953 in Holly, Michigan by the Hurlinger family with the main purpose of producing a concentrated paste of brewers yeast and soy sauce known as “Sovex”. Earlier in 1964, it had been bought by John Goodbrad and moved to Collegedale, Tennessee. In 1967, Gentry bought back the rights for west of the Rockies for $1,500 and then sold the west coast rights to Wayne Schlotthauer of Lassen Foods in Chico, California, for $18,000. Lassen was founded from a health food bakery run by Schlotthauer’s father-in-law. The Hurlingers, Goodbrads, and Schlotthauers were all Adventists, and it is possible that Gentry was a lapsed Adventist who was familiar with the earlier granola.

 

In 1972, an executive at Pet Milk (later Pet Incorporated) of St. Louis, Missouri, introduced Heartland Natural Cereal, the first major commercial granola. At almost the same time, Quaker introduced Quaker 100% Natural Granola. Within a year, Kellogg’s had introduced its “Country Morning” granola cereal and General Mills had introduced its “Nature Valley”.

 

In 1974, McKee Baking (later McKee Foods), makers of Little Debbie snack cakes, purchased Sovex. In 1998, the company also acquired the Heartland brand and moved its manufacturing to Collegedale. In 2004, Sovex’s name was changed to “Blue Planet Foods”.

 

 

 

Close-up of a granola bar showing the detail of its pressed shape.

Close-up of a granola bar showing the detail of its pressed shape.

Granola bars are usually identical to the normal form of granola in composition, but differ vastly in shape: Instead of a loose, breakfast cereal consistency, granola bars are pressed and baked into a bar shape, resulting in the production of a more convenient snack. The product is most popular in the United States and Canada, parts of southern Europe, Brazil, Israel, South Africa and Japan. Recently, granola has begun to expand its market into India and other southeast Asian countries.

A variety of the granola bar is the “chewy granola bar.” In this form, the time during which the oats are baked is either shortened or cut out altogether; this gives the bar a texture that is chewier than that of a traditional granola bar. Some manufacturers, such as Kellogg’s, have been shown to prefer usage of the terms “cereal bar” and “snack bar” to refer to them. The difference between a candy bar and a granola or snack bar is largely marketing, rather than any actual difference in nutritional content. The most popular flavors are chocolate, caramel, and fudge.

 

Kitchen Hint of the Day!

January 8, 2014 at 8:34 AM | Posted in Kitchen Hints | Leave a comment
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It’s easy to turn bulk foods into convenience foods, ensuring that you don’t get frustrated and start buying those always-expensive prepackaged snacks. Invest in a big box of sandwich bags and spend some time at the beginning of the week filling them with carrot sticks, strips of mozzarella (which is the same thing as string cheese), or granola. It’s also easy to make trail mix by purchasing nuts,seeds, and dried fruits and combining them.

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