Good as it Gets Granola

I have been avoiding Wheat and Wheat Products
for quite some time.
I can tell within two days when I am cheating
because my fingers and knees HURT,
my ankles and hands swell and I feel all over ACHY!

I can tell I've gone really too far outside of my
eating goals when my ears start to itch, my nose runs
and I break out in an all over rash (this is usually when
I am eating wheat and sugar). Add in soy to the mix
and you will quickly find me in an all over body rash
that has an itch to it that rivals poison ivy-
Though there is NO WAY
(at least that I know of)
to prove that preservatives and additives also make
me sick (its hard to find a food with preservatives that
does NOT contain one of the aforementioned products).

For me, this ain't NO DIET TREND-
it's a Quality of Life Trend!

But anytime someone asks me for menu ideas for
going Gluten Free, I panic just a little bit-
Gluten Free is a much bigger topic than simply
avoiding wheat products-
Gluten can be found in a wide range of products,
including make-up and deli meats.
For our friends with Celiac Disease (an auto-immune
disorder that causes damage- to the small intestine and
disrupts the absorption of foods; gluten is responsible
for the damage) being gluten free isn't a trend or a
dietary statement, it is a way of life.
I also highly advise those with Lupus or Crohn's Disease
to avoid gluten as much as you possibly can!

I can't guarantee the Gluten Free-edness of this
Granola Recipe-
BUT I can totally guarantee the YUMMY factor
that this recipe holds-

Really, granola is about as individual as the person
who makes it. Add whatever you like as fillers, I'm just
sharing my favorites.
I know you can buy granola at the store-
and it may even be comparable in cost-
But for me-
there is nothing like knowing what is in the food
that I eat and what I feed my kiddos!

It's a simple recipe, use whatever add ins you like best.
I love that this has no junk in it- it's just good for me,
good for you, good tasting...
It's simple Goodness
Now for Goodness Sakes go make some quick before
the kids get home from school!

Save Me Some... Granola

8 cups oats
1/2 cup brown sugar (I use coconut sugar or sucanat)
2 cups add ins *
*** Mix these ingredients together.

In a small pan, combine
1/2 cup honey or maple syrup
1/2 cup butter
1/2 cup coconut oil
1/2 cup water
*** Heat these four ingredients until butter melts
(P.S. The last time I made this,
I added some cranberry balsamic vinegar that I LOVE-
the granola had a darker color, but tasted so good)

Pour over the oat and yumminess mixture.
Divide between 2 cookie sheets with parchment paper

My 12 year old made this batch. How easy is that?

Bake at 300 for 30 minutes (I almost always
cook it longer than that!
Store and Enjoy

Makes me want to grab a ramekin and dish up...

Oooops! I guess I did grab a ramekin...

* Really, the sky is the limit for add ins.
If you like it,
I say it is fair game for granola!
My favorite mix ins include, but are not limited to...

 

Sunflower Seeds, Flax Seeds, Pignolias

Chopped Pecans & Large Flake Unsweetened Coconut

Coconut Oil & Pure Maple Syrup

 

Extra Thick Rolled Oats & Dried Berry Medley

The Complete Cast of Characters...

Sweet Corn Salad w/ Black Beans

I love Texas Caviar:
love, lurve, luh-uv! it

But it has some ingredients in it that make me sick,
so when I found this recipe somewhere attached
to Oprah's name,
I was really excited to give it a try.
I can't say I like it AS much as the
full on fatty recipe that I love so much,
but I like it tons when I consider that
I don't get sick AND
I can eat as much as I want!!

Sweet Corn Salad with Black Beans 

8 ears corn on the cob                                                           4 TBSP. extra virgin olive oil

2 C. black beans, drained                                                      4 scallions, chopped

3ripe plum tomatoes, seeded & chopped                        1 red bell pepper, diced

3 TBSP. red wine vinegar, or to taste                                 coarse sea salt & freshly black pepper

2 TBSP. chopped cilantro

Shuck & trim corn from cob. Sauté kernels in olive oil, 5-6 minutes. Return corn to bowl and add beans, scallions, tomatoes, and red pepper. In small bowl, combine wine vinegar, 1 tsp. salt, ¼ tsp. pepper and remaining 2 TBSP oil. Pour into corn mixture, add cilantro and mix well.

Heat to Your Sweet- Mango Salsa

I'm going to be straight forward on this one-
maybe if you know how I felt about it first,
you won't be so hesitant to try it for yourself,

If I saw Mango Salsa on a menu,
I would have avoided the dish it was with!
The first time I was served it at a friends house,
I politely declined dishing it up!
And I NEVER would have looked for a recipe
for Mango Salsa-
it just wasn't on my radar-
I think fruits are sweet,
and I didn't need no Heat to my Sweet!!

And than I got trickered-
and I partook of that sweet fruit,
mixed in with some serious spice-
and I found myself a little bit hooked!

So yesterday,
as I was peeling mangoes,
and thinking they were absolutely perfect-
and I saw the kiwi in the fruit bowl,
and the blackberries on the counter-
I knew I had to get me a mango salsa FIX!
"Hey Kids, who wants mango salsa and pita chips
for afterschool snack today?"
I can ALWAYS convince myself,
that my needs really meet the needs of others-
it's the mother in me!

Ooh La LA,
That's all I have left to say,
okay except for
Isn't it beautiful?

Mango Salsa

4 mangoes, peeled and cut in dices
10 blackberries, cut in half if they are big
2 kiwi, peeled and diced
1 red pepper, diced
1/2 red onion
zest of 1 lime
juice of 1 lime
jalapeno, large minced
1 TBSP. crystallized ginger
small pinch of sea salt (I actually skip this, but I'm not a salt lover)
(My recipe calls for fresh pineapple too, but I left it out this time,
and I really liked it without)

after the blackberries had time to spread their love of color