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Please enjoy the recipes below. These are a selection of my go to favorites.

chocolate chip granola bars

15 Spatulas Chocolate Chip Granola Bars



  • 4 cups old-fashioned rolled oats
  • 1.25 oz whole wheat flour (1/4 cup)
  • 1/2 cup shredded unsweetened coconut (I do not use)
  • 1/3 cup packed brown sugar
  • 1 cup chocolate chips
  • 1/2 tsp salt
  • 1/2 cup grapeseed oil (Catherine’s recipe used canola oil) (I use coconut oil)
  • 1 tsp vanilla extract
  • 1/2 cup honey
  • I add flax seeds and chopped almonds to mine as well.


  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. Place the oats, flour, coconut, brown sugar, chocolate chips, and salt in a large bowl, and toss it all around with a spatula until combined.
  3. In another bowl, whisk together the grapeseed oil, vanilla, and honey until smooth and combined. Pour this all over the dry ingredients, and toss all the ingredients together until the wet ingredients have evenly coated all of the oats. Dump the granola mixture onto the parchment lined baking sheet and shape it into a large rectangle that’s about 9×13 inches, and about 1 inch thick. I find the best tool to use here is a flat turner, to really press and compact the granola together, and square off the edges.
  4. Bake the granola rectangle for 40 minutes, until it’s golden and dry to the touch. Cool the granola on the baking sheet for at least 10 minutes, then cut into small bars with a really sharp knife.


The bars will keep fresh for several weeks if wrapped individually in parchment or wax paper. Recipe slightly adapted from Catherine’s Weelicious Lunches.


Ancient Harvest Quinoa Pilaf

Head on over to my Pinterest page for this one: http://www.pinterest.com/pin/332140541241426522/


Jamie Eason’s Monster Meatloaf


Makes 24 servings
Single serving = 83 calories, .7 g fat, 3 g carbs, 15 g protein


Preheat oven to 325 degrees and prep a 9-by-13 Pyrex dish with non-stick spray. In a large sauté pan, cook the onions and peppers with salt, pepper and thyme until onions are translucent (about 5 minutes). Next, add garlic, soy sauce, chicken broth and tomato paste, mixing until heated through. Set aside to cool.

In a large bowl, combine ground turkey, egg whites, oats and sautéed mixture (cooled). Mix by hand until all incorporated and press flat into the 9-by-13 prepared Pyrex dish.

Spread ketchup in an even layer on top of the prepared turkey and place in the oven to bake for 1 hour and 20 minutes.

Makes 24 servings


Country Style Pork Chops with Sauteed Spinach

5 oz center cut lean boneless pork chop
1 tsp lemon pepper seasoning
2 tbsp shallots, chopped
1 tbsp country style mustard (Whole Grain Mustard)
2 tbsp low sodium chicken broth
2 tbsp water
2 cups fresh spinach leaves
4 cherry tomatoes, halved
2 tbsp grated Parmesan cheese
Salt to taste
Non stick cooking spray

Season pork chop with salt and lemon pepper and sear in a nonstick skillet coated with nonstick cooking spray for about 5 minutes on each side or until cooked through. Remove chop from pan. In the same pan, saute the shallots for about 2 minutes. Then add mustard, chicken stock, and water and reduce until thick (should coat the back of the spoon). Top the pork chop with the sauce. In the same pan, saute spinach and tomatoes until the spinach is wilted. Top spinach and tomatoes with grated Parmesan cheese.

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