Homemade Granola

Recently my regular breakfast of cereal and a banana just hadn't been cutting it for me.  I'd literally be hungry 15 minutes later.  So, I decided to up the anti and make some homemade granola.  The recipe I used was from Eating For Energy Without Deprivation: The 80/20 Cookbook.  I wasn't able to find the recipe online, so have included a similar granola recipe that I found online.  The ingredients that I used were: 

• 5 cups rolled oats
• 1 cup raw sunflower seeds
• 1 cup wheat germ
• 1/2 cup brown sugar
• 2/3 cup canola oil
• 2/3 cup honey
• 1 cup slivered almonds
• 1 cup coconut
• 1/2 cup flaxseeds
• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1/2 cup apricots

Enjoy!

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http://allrecipes.com/recipe/megans-granola/

Greek Salad with Chickpeas and Rice - Eating for Energy Without Deprivation

Another one of my staple recipes!  I love making this one for lunches during the week.  It's based on the Greek Salad and Chickpeas with Orzo recipe from the cookbook: Eating For Energy Without Deprivation - The 80/20 Cookbook.  My take on it is:

Salad

• 3/4 of a cucumber (long english or regular...the regular ones are normally a lot less expensive), chopped
• 1 green pepper chopped in bite-size pieces
• 1 tomato chopped
• Kalamata olives (I normally put in about 16)
• 1/8 of a small onion, minced
• 1 clove of garlic, crushed

Whisk about 2 tbsp olive oil with 1-1.5 tbsp of freshly squeezed lemon juice or white wine vinegar, a couple dashes or dried oregano, and a couple dashes of pepper.  Add the salad and toss.  Drain one can of chickpeas and rinse them, then add to the salad.  Toss.  Add rice or quinoa and toss.  Pop it in the fridge and you have 3-4 lunches for the week!

Things to note: the onion and garlic obviously pack a wallop.  It tastes so much better with them, but you should make sure to have some wicked mints or mouthwash in your office if you have to talk to anyone in the afternoon!

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Chicken Stirfry with Homemade Sauce - Eating for Energy without Deprivation

This is one of my favourite go to recipes.  It's yummy, quick and easy to make, and is great as leftovers for the week.  I initially got the idea from the Crispy Tofu Stirfry recipe in "Eating for Energy without Deprivation - The 80/20 Cookbook."  My take on it as follows:

Sauce

• 1/2 cup freshly squeezed orange juice
• 2 tbsp soya sauce
• 1 tbsp sherry cooking wine
• 1 tbsp hoisin sauce
• 1 tbsp sesame oil
• 2 tsp cornstarch
• 2 tsp hot sauce (I think Frank's Red Hot tastes the best in this recipe)

Mix all of the ingredients together and set aside.

Stirfry

• 2 chicken breasts (or red meat, or pre-cooked tofu), cut into bite-size pieces
• 2/3 of a red bell pepper, chopped
• 2/3 of an orange bell pepper, chopped
• 2/3 of a yellow bell pepper, chopped
• 10-12 mushrooms, chopped
• 2 cups of kale, broken into bite-size pieces
• Pretty much whatever other veggies you like

Cook the chicken in a fry-pan with 1-2 cloves of crushed garlic, and 1-2 tbsp of peeled and grated ginger.  Sometimes I add the garlic and ginger to the sauce instead of adding it to the chicken while it's cooking.  If I do add it to the chicken, I normally add it at the end, or I find the garlic and ginger burn.  Once the chicken is cooked, add the sauce to the pan.  It will thicken and start to bubble quite quickly.  Once it has, add your veggies and cook until the veggies are cooked to your liking.  Serve over rice.  This normally makes 3-4 servings for me.

Enjoy!

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