Wholesome goodness granola bars

Adapted from: http://allrecipes.com/Recipe/Playgroup-Granola-Bars/Detail.aspx?evt19=1&referringHubId=84&scale=24&ismetric=0

Serves: 24

2 c. rolled oats
3/4 c. packed brown sugar
1/2 c. Flax seeds
3/4 tsp. ground cinnamon
1 c. all-purpose flour
3/4 c. mixed fruit
3/4 c. Raisins
3/4 tsp. Himalayan salt
1/2 c. Manuka honey
1 egg, beaten
1/2 c. vegetable oil
2 tsp. vanilla extract

Directions:

1. Preheat the oven to 350. Grease a 9x13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, flax seeds, cinnamon, flour, raisins, mixed fruit and salt. Making a well in the center of the mixture, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Gently pat the mixture evenly into the prepared pan.

2. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do wait until completely cool then bars will be hard to cut.

Garlic chicken caesar salad

Serves: 4

4 Boneless skinless chicken breast
4 cloves garlic, minced
1 cup olive oil
4 Tbsp. Basil
1 head Romaine lettuce, shredded
1 lb. Bacon
1 egg boiled, cut into slices
1/2 red onion, sliced
6 fresh mushrooms, cleaned and sliced
1/2 c. Cranberries
1/2 c. Raisins

Directions:

1. Preheat oven to 450. Lining a baking dish with aluminum foil and lightly coating with non stick cooking spray.

2. In a small sauté pan, sauté garlic with the oil until tender.

3. Remove from heat and, add in the Basil to the garlic mixture.

4. Place breasts in a prepared baking dish and cover with the garlic mixture.

5. Bake the chicken uncovered for 15-30 minutes, or until liquid is running clear.

6. Allow the chicken to rest before slicing it into strips.

7. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels to drain excess grease, and crumble.

8. Mix romaine lettuce, bacon, onion, mushrooms, and chicken, cranberries, Raisins, and croutons in a large bowl.

S'more thumb print cookies

Serves: 36 dozen

1 1/2 c. all- purpose flour
1/2 c. wheat flour* substitute for gluten free
1/2 tsp. baking powder
1/4 tsp. course Himalayan salt
3/4 c. coconut sugar
1/4 c. Margarine * substitute butter
1/3 c. low fat milk * substitute for (Rice,Soy,Almond)
1 tsp. Vanilla extract
1/4 tsp. Almond extract
1 tsp. Marshmallow creme
36 Chocolate chips morsels

Directions:

1. Whisking together all-purpose flour, whole-wheat flour, baking powder, and salt in large bowl.

2. Beat sugar and margarine with electric mixer until becomes light and fluffy. Adding in gradually beat in milk, vanilla extract, and almond extract until combined. Beat in flour mixture until soft dough forms. Wrapping dough in plastic wrap, and refrigerate 30 minutes, or until overnight.

3. Preheat oven to 325 for about 8 minutes. spray (2) cookie sheets with cooking spray. Roll dough into 1 1/2-inch balls, and place dough balls 1 inch apart on prepared baking sheets. Press indentation in center of each ball with thumb.

4. Using the back of a measuring teaspoon, make a slight impression in the center of each cookie. Transfer the marshmallow creme to a resealable plastic bag. Seal bag and snip off a tiny corner of the bag. Use the bag to pipe about 1 teaspoon of the marshmallow creme into the center of each cookie. Push a chocolate morsels into the center of the marshmallow creme, pointed side down. Return cookies to the oven. Bake for 2 or 3 minutes more or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer to wire racks and let cool.

Power protein breakfast

Serves:2

1 c. Old fashion oats * substitute for gluten free
1 3/4 c. Water
Pinch of course Himalayan salt
Dash of nutmeg
Dash of cinnamon
2 1/2 Tbsp. Crunchy peanut butter * for each bowl

Directions:

1. For chewier oat: Boil water and salt; stir in oats. Cook about 5 minutes over medium heat,adding peanut butter, cinnamon, nutmeg,stirring occasionally.

2. For creamier: Combine water, oats and salt. Bring to boil. Cook about 5 minutes over medium heat, adding peanut butter,cinnamon,nutmeg, stirring occasionally.

3. Instant fix: boil water and salt; adding oats,cinnamon,nutmeg,peanut butter to you're bowl. Add water then sir, and enjoy!

Hawaiian potato salad

Serves: 5

3 med. Potatoes, peeled
2 med. Carrots, peeled
1 c. Pineapple, crushed
1 c. Raisins
1 c. Dried cherries
3/4 c. Low fat mayonnaise
1/2 tsp. Garlic powder
1 tsp. Coconut sugar
Himalayan salt & Cayenne pepper (to taste)
4 cups water

Directions:

1. In a medium sized pot pour water, allow to come to a boil.

2. Adding the potatoes and then boil until the vegetables becomes soft for about 10 to 12 minutes.

3. Removing potatoes from heat, and placing into ice cold water.
Dice the potatoes and place in a large bowl. Adding crushed pineapple, raisins, dried cherries, and toss well, setting off to the side.

4. In the meantime, combine the mayonnaise, sugar, garlic powder, salt and pepper. Mix well. Taste testing time: Taste the mixture to see if it's well incorporated with salt and pepper.

5. Add the mayonnaise mixture to the potatoes. Gently tossing until the mixture coats the potatoes, carrots, and pineapple, raisins, cherries.

6. Allow to chill in the refrigerator for at least an hour.

Cinnamon tortilla chips

* note: Better than ever because their baked, and not fried.

Serves: Makes 96 pieces.

12 tortillas wraps
1 Tbsp. Coconut sugar
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Course Himalayan salt
Strawberry syrup ( The finisher, drizzle)
Non stick Vegetable oil spray

Directions:

1. Preheat oven to 375.

2. Combine Sugar, Cinnamon, Nutmeg, and Salt into spice jar (make sure the mixture is blended well).

 3. Spraying both baking sheet as well as tortilla wraps, shake mixture over  each tortilla wrap (equaling about 1Tbsp for each).

4. Bake for 10 - 15 minutes, or until golden brown  and the sugar is melt it.

Hot out of the oven... Margarine

* Note: Please continue to read this blog article.

Living Better Cafe is bring you Fresh out of the oven news that you're going to love.
I say more good reasons to love L.B.C, not only are you revising original recipes. You're also making them more healthier for you, while saving money in the long run.

As part of my time growing up I was told that Margarine was just melted Plastic, while I even had to research paper on it. As I truly don't believe that whole melt plastic theory, what I do believe is this margarine is made from vegetable oils, so it contains unsaturated "good" fats — polyunsaturated and monounsaturated fats. These types of fats help reduce low-density lipoprotein (LDL), or "bad," cholesterol when substituted for saturated fat. Which you have/will read upon on the box it's self. Now I am not a gullible reader but when I am told a thing a two about food, which I will consume. I will look it up and find the truth myself, so let's get back to this whole Margarine story. As butter, on the other hand, is made from animal fat, so it contains more saturated fat. While not all margarine's are created equal — some margarine's contain trans fat. So the more solid the margarine, the more trans fat it contains. So stick margarine's usually have more trans fat than tub margarine's does. Now talking trans fats and saturated fat, as what do they help increase. They help with blood cholesterol levels and the risk of heart disease. In addition, trans fat lowers high-density lipoprotein (HDL), or "good," cholesterol levels. So when you're out shopping, tell yourself "No" to the stick and reach for soft or liquid margarine instead. It's you're health so continue to take care of it, and thank goodness I debunked the Myth on Margarine.