Vanilla, Almond & Cranberry Quinoa Granola.

What a wonderful protein packed, gluten free, all-natural ingredient snack!!

Step #1 ~ Toast Base Ingredients

1 cup old fashioned oatmeal, 1 cup quinoa flakes, 1 cup almonds and 1 cup shredded unsweetened coconut spread onto a shallow baking sheet toasted at 350 degrees for 8-10 minutes until just barely beginning to brown.

Step #2 ~ Add in Dried Cranberries and Nuts

Put the toasted base ingredients in a large bowl and add 1 cup mixed nuts (I used pecan halves) and 1 cup dried cranberries.  Reduce oven temperature to 300 degrees.

Step #3 ~ Make Syrup

In a small saucepan, melt 4 Tbl. butter, 1/4 cup honey, 1/4 cup pure maple syrup, 2 Tbl. vanilla, 1/2 cup brown sugar and 1/4 tsp. salt.  Bring to a boil and whisk for one minute.  Pour syrup over dry ingredients.  Stir until well coated.

Step #4 ~ Bake Granola

Pour onto a parchment lined shallow baking sheet.  Bake granola at 300 degrees for 30 minutes, stirring midway through.  Remove from oven and allow to cool completely.  The mixture will seem chewy until fully cooled.

Step #5 ~ Break into Pieces and Enjoy.

This Vanilla, Almond & Cranberry Quinoa Granola has just the perfect amount of sweetness from the cranberries, honey and maple syrup.  I really enjoyed the whole almonds versus sliced that I typically use when making Granola Bars, they add a nice crunch.  If you’re not familiar with Quinoa flakes, I was able to find them in my supermarket in the same isle where you find quinoa, rice, couscous, etc.

Don’t forget to Share the Love.  Homemade Granola makes a wonderful gift.  Enjoy!

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Vanilla, Almond & Cranberry Quinoa Granola

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

• 1 cup old fashioned oatmeal
• 1 cup quinoa flakes
• 1 cup almonds
• 1 cup shredded unsweetened coconut
• 1 cup mixed nuts
• 1 cup dried cranberries
• 4 Tbl. butter
• 1/4 cup honey or agave nectar
• 1/4 cup pure maple syrup
• 2 Tbl. vanilla
• 1/2 cup brown sugar
• 1/4 tsp. salt

Instructions

• Preheat oven to 350 degrees. Toast oats, quinoa, coconut and almonds on a shallow baking sheet for 8-10 minutes until just barely beginning to lightly brown. Transfer to a large mixing bowl and add dried cranberries and mixed nuts; toss to combine.
• Reduce oven temperature to 300 degrees.
• In a small saucepan melt butter over medium-low heat, add in honey, maple syrup, vanilla, brown sugar and salt. Stirring constantly bring to a boil and whisk for one minute, then remove from heat. Carefully pour hot syrup over dry ingredients and stir until well coated.
• Spread onto a parchment lined shallow baking sheet. Bake for 30 minutes, stirring midway through. Remove from oven and allow to cool completely. Break into pieces and store in an air-tight container.

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Curried Chicken Salad & Avocado with Almonds & Pomegranate.

The avocado is one of the healthiest fruits you can consume….and would benefit from by doing so every day.  Check out these Nine Amazing Avocado Health Benefits you may not have known.  Then start thinking about the many ways you can enjoy these in your daily diet.

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Curried Chicken Salad & Avocado with Almonds & Pomegranate

Course Lunch

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 332kcal

Author Libby with Lemony Thyme

Ingredients

• 1 cup cooked chicken chopped
• 1/4 cup low fat mayonnaise
• 1 tsp. curry powder
• 2 Tbl. sliced almonds
• 2 Tbl. pomegranate seeds
• 1 scallion sliced
• sea salt & freshly cracked pepper
• 1 avocado

Instructions

• Combine mayonnaise and curry powder, then fold in the cooked chicken, sliced almonds, pomegranate seeds, and scallion. Season to taste with salt & pepper.
• Slice avocado in half and remove pit. Divide chicken salad into each half and serve.

The post Curried Chicken Salad & Avocado {with Almonds & Pomegranate} appeared first on Lemony Thyme.

Without a doubt, my favorite check-out isle candy bar is the Almond Joy.  Coincidentally, the name I chose for Secret Santa at the office also listed Almond Joy as her favorite ‘sweet’ treat.  And since Day #2 is to deliver something sweet I think it’s only fitting that I make these Chocolate Covered Almond Coconut Candy Bars (for her of course).

Of all the recipes I discovered on the web my favorite is this one by Oh!Nuts. The only change I made was to the chocolate.  I wanted to use milk chocolate instead of dark and I really wanted it to be softer than dipping chocolate.  I turned to my favorite melting chocolate DOVE® 

Sweetened condensed milk, a little vanilla, a pinch of salt, combined with confectioners sugar before stirring in a bag of coconut.  That’s the inside…..how easy is that?!  Press them into an 11×7 pan that’s been lined with foil coated with cooking spray.   

Now for the tip I found most helpful.  With a pizza cutter or small knife, score the bars to the size you’ll want to cut them later.  Don’t go all the way just enough to make an outline.  Now press two almonds in the top of each bar and pop them into the freezer. 

In the time it will take you to unwrap a bag of DOVE® chocolates and read the lovely messages written specifically with you in mind….they’ll be ready for dipping.  Lift the foil out of the pan, and place onto a cutting board.  Using a sharp knife cut through coconut mixture at each score line.  Our batch made 27 bars.  Did I say 27, I meant 24…clearly there were only 24.

In a glass microwave safe bowl, microwave unwrapped chocolates for 30 seconds and stir, then for an additional 30 seconds.  Bring 1/3 cup heavy cream to a boil and pour over melted chocolate.  Stir until cream and chocolate are completely blended.   Using a fork, lay a bar onto the tines and dip into the chocolate.  Spoon chocolate over the top to cover if necessary then tap the fork on the edge of the bowl to remove excess chocolate.  Place dipped bars on a foil lined baking sheet coated with cooking spray. 

Allow to rest at room temperature until chocolate is set.  Recipe Note:  the dipping process took longer than I expected.  I recommend leaving half of the coconut bars in the freezer while dipping the first half so they remain firm.

I delivered these in true Secret Santa fashion and from my office could hear sheer Joy as they were discovered.  These are far better than the original candy.  Homemade wins every time. 

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Chocolate Covered Almond Coconut Candy Bars

Course Dessert

Author Elizabeth LaBau from Oh!Nuts

Ingredients

For the coconut center…

• 7 oz. sweetened condensed milk half a can
• 1 tsp. vanilla
• 1/4 tsp. salt
• 2 cups confectioners sugar
• 1 14 oz. bag sweetened coconut flakes
• 3/4 cup of whole lightly salted almonds

For the chocolate coating…

• 1 bag DOVE milk chocolates unwrapped
• 1/3 cup heavy cream

Instructions

For the coconut center…

• Line 11×7 baking sheet with foil coated with cooking spray
• In a medium bowl combine condensed milk, vanilla, and salt, then stir in confectioners sugar 1 cup at a time until well blended.
• Add coconut 1 cup at a time, mixing in with a wooden spoon until all coconut has been fully incorporated. The mixture will be thick.
• Press mixture evenly into the foil line pan. Gently score with a knife showing where the bars will be cut after cooling.
• Press two almonds into each bar, then place pan in freezer for about 30 minutes.
• Remove from freezer, lift foil out of pan and set on a cutting board. Cut into individual bars along score lines.

For the chocolate coating…

• In a microwave safe glass bowl, microwave chocolates for 30 seconds, then stir. Repeat for another 30 seconds.
• Heat heavy cream to a boil and pour over melted chocolate. Stir until well combined.
• Using a fork, lay a bar on tines and dip into chocolate. Spoon chocolate over top if necessary. Tap fork on edge of bowl to remove excess chocolate.
• Lay dipped chocolates on a foil lined baking sheet coated with cooking spray.
• Let rest at room temperature for at least an hour, then trim edges with a small knife.

The post Chocolate Covered Almond Coconut Candy Bars {Adventures in Chocolate} appeared first on Lemony Thyme.

This has to be the greatest time of year for those of us who love to eat and perhaps even more so for those of us who love to cook!!  Every site I follow is bursting with recipe inspiration.  After taking a night off from turkey, I’m ready to try this Curried Turkey and Israeli Couscous Salad {with Dried Cranberries} recipe from Fine Cooking.

Flash forward 45 minutes….I made it, am eating it for breakfast as we speak.  It’s beautiful.  Such a welcomed change from the muddled flavors of our leftover stuffings and casseroles.  Don’t get me wrong…those are my favorite part of Thanksgiving, but my taste buds were ready for some stimulation and this dish offered just that.

This recipe could easily be adapted to use roast chicken and would be a lovely summer picnic salad.  Add further taste bud stimulation by changing up the olive oil & vinegar with flavor infused oil & balsamic vinegar.  Wonderful.

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Curried Turkey and Israeli Couscous Salad {with Dried Cranberries}

Course Side Dish

Author Fine Cooking

Ingredients

• 1/4 cup freshly squeezed orange juice
• 1/2 cup dried cranberries
• Kosher salt
• 1 cup Israeli couscous
• 6 oz. skinless roast turkey meat cut into medium dice (1-1/2 cups)
• 1/2 cup toasted almonds chopped
• 2 medium celery stalks finely chopped
• 2 scallions thinly sliced
• 3 Tbs. extra-virgin olive oil
• 4 tsp. white wine vinegar
• 1-1/2 tsp. curry powder
• Freshly ground black pepper

Instructions

• In a 1-quart saucepan, bring the orange juice to a boil over medium-high heat. Add the dried cranberries, stir, and set aside.
• In a 3-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Add the couscous and simmer until al dente, about 8 minutes. Drain and rinse with cold water until the couscous is cool. Drain again thoroughly and transfer to a large serving bowl.
• Add the cranberries and orange juice, turkey, almonds, celery, and scallions.
• In a small bowl, whisk the olive oil, vinegar, and curry powder.
• Add to the couscous mixture and toss to combine. Season to taste with salt and pepper and serve.

The post Curried Turkey and Israeli Couscous Salad {with Dried Cranberries} appeared first on Lemony Thyme.

Coconut and Chocolate belong together.  Sometimes you feel like a nut, sometimes you don’t.  Today it’s nuts.

~ Almond Joy Iced Coffee Recipe ~

Coffee ~ brew 1 cup strong coffee (if you like sweetener, add it now) and put in fridge or freezer until completely cooled.

Coconut Chocolate Milk ~ scald 1 cup coconut milk and pour over 1 cup chocolate chips.  Let stand a couple minutes before stirring.  Then put in fridge or freezer until completely chilled.

Toasted Coconut & Almonds ~ Preheat oven to 350 degrees.  Toast 2 Tbl. sweetened coconut flakes and 2 Tbl. sliced almonds for 4-5 minutes until coconut is golden brown.

Coconut Whip Cream ~ combine 2 Tbl. confectioners sugar, 1/2 tsp. coconut extract, and 3/4 cup whipping cream in small bowl and beat with mixer on high to desired consistency.

Almond Joy Iced Coffee ~ Fill glass mug with ice.  Pour in chilled coffee filling mug 2/3 full.  Stir in coconut chocolate milk.  Top with whip cream.  Sprinkle with toasted coconut, almond, and mini chocolate chips.  Stick a straw in it and get happy.

The post Almond Joy Iced Coffee {National Coffee Day} appeared first on Lemony Thyme.

I am loving my new star ingredients from Oli+Ve, Blackberry Ginger Balsamic Vinegar.  In fact I’ll be back for refills this weekend.  Whenever I have the opportunity to cook for a group, small or large, I love to try something new.  It’s risky (if it flops) but measuring the mmmm mmm good tells you best whether it’s a keeper or history.

Today, I created Orzo Salad with Peppercorn & Balsamic Poached Pears.  I tossed cooled orzo in lemon oil with a little salt & pepper.  Added fresh spinach, watercress, scallions, blackberries, sliced almonds, fresh lemony thyme leaves and peppercorn & balsamic poached pears.  Drizzled all ingredients with Lemon Blackberry Vinaigrette.  I think they liked it.  That makes me happy.

The post Orzo Salad with Peppercorn & Balsamic Poached Pears {Share the Love} appeared first on Lemony Thyme.

Homemade Granola Bars.

The base ingredients are old fashioned oats, sliced almonds, and shredded coconut all toasted releasing their individual flavors.  To this you add your favorite nuts and dried fruit and don’t forget to sneak in some healthy stuff like flax seed, wheat germ, or chia seeds.  The mixture comes together with a sticky honey butter syrup.  Yum!

Preheat oven to 350 degrees.  In large bowl combine oats, almonds, and coconut.  Pour onto ungreased cookie sheet and bake for 12 – 14 minutes until golden brown.  Stir midway through cooking.  Once removed reduce oven temp. to 300 degrees.

In large bowl combine flax seed, nuts, and dried fruit.  Add toasted oat mixture. 

Spray a 9 x 13 pan with cooking spray, then line with parchment paper (do not use Wax Paper….big mistake, made only once).

In small sauce pan combine butter, honey, vanilla, and salt over medium heat.  Bring to boil and whisk for one minute.  Keep an eye on it, it wants to boil over.

Pour honey mixture over oats and nuts.  Stir until well blended and everything is evenly coated.

Press mixture into prepared pan.  Wet finger tips to keep from sticking.  Be sure to pack firmly.  Careful mixture will be hot.

Bake at 300 degrees for 30 minutes until golden brown.

Lift parchment paper out of baking dish and cool for 2 – 3 hours.

Once completely cooled, slice across and then down the center making bars.  Or just break it up and enjoy it as a granola snack or yogurt topping.

Individually wrap and make multiple happy people.  Once you try this basic recipe, you’ll see how easy it is to start mixing up the ingredients.  Exchange honey with maple syrup.  Replace dried fruit with hunks of white chocolate and pair with macadamia nuts.  Toss in a couple tablespoons of wheat germ or chia seeds and give the nutrient levels a big boost.

Make these with your kids and share them with your parents.  Everyone will feel the love.  And please share if you try this recipe or come up with a twist of your own…we’d love to hear about it!! 

The post Homemade Granola Bars {Share the Love} appeared first on Lemony Thyme.

A family tradition seems to be forming here.  Sunday’s with Shelby.  I like it.  It’s a chance for me to dabble with recipes that will entice my kid to get out of bed and head my way.  She is becoming a wonderful cook herself and now brings us samples of her latest culinary creations.  Today we exchanged Quinoa Salad recipes. 

She was met with forks as she came through the door, her dish almost missed the photo shoot.

Her version was bursting with fresh summer veggies dressed with a lemon maple vinaigrette…..crisp and delicious.  She combined quinoa with lightly steamed broccoli, cauliflower, and green beans.  Then added red pepper, cucumber, grape tomatoes, celery, onion, cilantro, and scallions.  Her dressing was a combination of maple syrup, lemon juice, a touch of Dijon mustard, garlic, olive oil, cayenne, salt & pepper.  This colorful dish had really great flavor combinations.  

My salad combined quinoa with strawberries, pineapple, roasted butternut squash, scallions, red onion, cilantro, lemony thyme, mint, toasted almonds, coconut, sunflower seeds, and oats.  The dressing was key lime juice, olive oil, cilantro, lemony thyme, sea salt & fresh cracked pepper.  I love quinoa.  I haven’t always, but now I do.  It begs you to add flavor and never complains about what you choose.  It’s a fantastic source of protein, fiber, and antioxidants. 

Here’s to you kid.  I can hardly wait until next Sunday.

The post Quinoa Salad with Fruits & Citrus ~ Quinoa Salad with Crisp Summer Veggies {Sundays with Shelby} appeared first on Lemony Thyme.

Coconut Almond Shrimp with Sweet & Spicy Orange Sauce.

Tonight marks the end of the 4th of July Holiday week.  And if you’re anything like me, you’ve been milking it for everything it’s worth.  We have spent the last 36 hours on “vacation” at our good friend’s new lake home.  Tucked away miles from the hustle and bustle (yet less than an hour from home), sits their beautifully peaceful retreat.  We rolled in jet ski adventures, with big laughs, a great dinner, porch sitting, and Breakfast at Wimbledon.  Just perfect!

I have been itching to make Coconut Shrimp.  And “vacation” is the perfect excuse to make something sinful.  This was a first attempt, there are none left, we’ll call that a success.  The coating was crispy yet left the shrimp juicy and sweet.  The almonds added a hint of nutty to the delicious coconut flavor.  As a new found lover of spicy hot food I’ve become a big fan of sweet heat.  Combining the sticky goodness of orange marmalade with the light up your mouth flavors of sriracha made this the perfect dipping sauce.

These could easily be served as a treat…

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Coconut Almond Shrimp with Sweet & Spicy Orange Sauce

Course Appetizer

Servings 2

Author Libby with Lemony Thyme

Ingredients

For shrimp…

• 12 large shrimp peeled & deveined, leaving tails on.
• 1/3 cup Panko bread crumbs
• 1/3 cup shredded unsweetened coconut
• 1/3 cup finely chopped sliced almonds
• 1/2 cup flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. cayenne
• 1 egg
• 1/3 cup ice water
• canola oil for frying

For sauce…

• 1/4 cup sweet orange marmalade
• 2 Tbl. honey
• 1 Tbl. sriracha
• 1/4 tsp. red pepper flakes.

Instructions

For shrimp…

• Peel & devein 12 large shrimp leaving tails on. Heat 1 cup canola oil over med high heat.
• Combine panko, shredded unsweetened coconut, and finely chopped sliced almonds in a shallow dish. Set aside. Combine flour, baking powder, salt, cayenne, egg, and ice water in a bowl and whisk together. Dip shrimp in batter, then in crumb mixture. Refrigerate for 15 – 30 minutes to help set the breading.
• Deep fry 3-4 shrimp at a time until golden brown for about 1 minute per side. Drain on a brown paper bag.

For sauce…

• Combine orange marmalade, honey, sriracha, and red pepper flakes.

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