light fruit and nut granola

Lunch

Light Fruit and Nut Granola

Drescription

A delicious granola without the fat can be made with spelt, flax seeds, and pecans!

Ingredients

2 cups rolled oats
½ cup spelt flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
3 tablespoons canola oil
¼ cup applesauce
3 tablespoons maple syrup
¼ cup diced dried apricots
¼ cup chopped pecans
3 tablespoons flax seeds, ground

Directions

Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
Toss the rolled oats, spelt flour, brown sugar, cinnamon, ginger, canola oil, applesauce, maple syrup, dried apricots, pecans and ground flax seed together in a bowl, and mix well. Spread the granola mixture on the lined baking sheet.
Bake for 20 minutes, stir the granola, then bake for another 15 minutes until dry. Cool completely before serving.

Desserts

Strawberry Sando

Chef John's strawberry sando, a Japanese-style fruit sandwich, is delicious, fun to make, and very, very pretty. The flavor is simply strawberries in sweet cream, so use the sweetest, ripest strawberries you can find.

Salmon

Salmon Baked in Foil

Salmon baked in foil is a simple, healthy cooking method where salmon fillets are seasoned, wrapped in foil with herbs and lemon, then baked. This locks in moisture, resulting in tender, flavorful fish with minimal cleanup.

Chicken

General Tso s Chicken

To recreate this beloved dish, we've reduced the fat content by not frying the chicken and cut the sodium by using reduced-sodium soy sauce. Serve with steamed baby bok choy or sautéed spinach and steamed brown rice.

Lunch

So-Cal University Girl's Granola Bars

I adapted a few granola bars to fit my needs as a short-on-cash college kid. They're easy to adapt to what you have in your pantry and perfect to store individually for a healthy grab-and-go snack! Using dried cherries gives the bars a tarty edge! I recommend cutting bars and storing in refrigerator wrapped individually for grab-and-go snacking.