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Healthy Homemade Granola

By Vanessa Hunt / Updated on March 21, 2018 /

This healthy homemade granola is full of natural nuts and grains that are tasty and good for you!

Healthy Homemade Granola

I am a HUGE granola fan! I used to buy my granola, but I didn’t love all the random ingredients that were thrown in there. I knew that making my own granola couldn’t be too hard, so I’ve been playing around with this recipe for the last several years. A really big plus is that my kids LOVE this homemade granola and an even bigger plus is that it has NO REFINED SUGAR added! That is something that is so hard to find these days!

This healthy homemade granola makes 2 large sheet pans full of goodness!

This healthy homemade granola is a really forgiving recipe. So if there’s something you don’t have or don’t like, then skip it, replace it, or add in something extra. My granola comes out different every time because I am usually adding whatever nuts I have on hand. If I’m out of almonds, I’ll add cashews, etc. Really, anything goes with this recipe as long as you keep the dry to liquid ingredient ratio the same.

You could even add chocolate chips or fresh coconut flakes to this granola if you wanted to make it more indulgent. I love putting this granola into a parfait with strawberries, blueberries, plain yogurt and a little bit of honey, eating it plain or with some almond milk. You seriously can’t go wrong!

Healthy Homemade Granola

Author: Awesome Family Recipes
Prep Time: 10 minutes
Cook Time: 1.5 hours
Total Time: 1.75 hours
Yield: 2 gallons
Category: Breakfast

Print Recipe

Description

This healthy homemade granola is quick and simple to make and will last your family for weeks or even months! It saves well and tastes delicious. Full of wholesome and healthy ingredients without ANY processed sugars, it’s a staple for any family pantry.

Ingredients

Feel free to cut this recipe in half, it makes 2 sheet pans full of healthy granola!

Dry Ingredients

8 cups rolled oats
1 cup wheat germ
1 cup shredded coconut
1/2 cup ground flax seed
1 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/4 cup sesame seeds
2-4 cups any nut of your preference (I usually mix nuts. Almonds, Pecans and Walnuts are my favorites)
2 Tblsp cinnamon

Wet Ingredients

1/2 cup honey
1/2 cup real maple syrup (or molasses)
1/2 cup water
1/2 cup coconut oil
2 Tblsp vanilla

Instructions

Preheat oven to 200 degrees Fahrenheit. Chop any large nuts into bite-sized pieces. Mix together your dry ingredients in a large mixing bowl. Over low heat, mix liquid ingredients until combined. Do not boil. Pour warm liquid over dry ingredients, stirring as you pour until all oats are covered and liquid is absorbed.

Divide mixture between two large baking sheets. Place them both in the oven on separate racks. Rotate every 30 minutes, removing the pans and stirring the granola each time you rotate. Bake until the healthy granola is a nice golden brown. Do not burn, but don’t let it be chewy either. I find that 1.5 hours (or 2 rotations) is perfect, but every oven is different so it’s best to keep an eye on it after the first rotation.

After the healthy granola is done baking, remove it from the oven, stir, and let sit until room temperature. Move to an airtight container or gallon bag to store.

Creamy Vegetable Soup

By Vanessa Hunt / Updated on March 21, 2018 /

This creamy vegetable soup is so delicious, you’ll never believe that it’s actually really healthy!

Creamy Vegetable Soup

I put a lot of work into this recipe many years ago, before food blogging was even a thing. My kids used to be OBSESSED with their Aunt Heather’s “Peter Rabbit Soup.” When we moved away from her, my kids would request it all the time, so I called up my sister and asked for the recipe.

It contained an entire BRICK sized block of American cheese and a slew of other ingredients I wasn’t comfortable feeding my children for dinner.

So, I set out to come up with a healthier version of the beloved “Peter Rabbit Soup.” And this recipe was born. And guess what!! My kids never noticed the difference. They go absolutely bonkers over this soup and I love that it’s chock full of a rainbow of veggies and healthy broth.

We sometimes call this Rainbow Soup because we’re always putting a rainbow full of veggies into it! So pretty right?

This creamy vegetable soup is so delicious, you'll never believe that it's actually really healthy!

My absolute favorite soup pot from Le Creuset!

I usually make the broth from scratch with the leftover bones from a rotisserie chicken that I’ve used for our other favorite dinner, Honey Lime Enchiladas.

If you’re making your own chicken broth, I LOVE the Soup Sock! You can put your chicken parts, herbs, and vegetables all into the Soup Sock and plop it right into the pot. When it’s done, just pull out the soup sock with all its contents and throw it away. No more straining your chicken broth!

A few things to keep in mind when making Creamy Vegetable Soup

You can mix up the vegetables in this recipe and add whatever you have on hand. Anything tastes good in here.
Do not overcook the vegetables before pouring in the broth. You want firm veggies, not mush!
You can substitute the vegetable broth for chicken broth if you want to make this vegetarian.
You can substitute almond milk for cream at the end.

Creamy Vegetable Soup

Ingredients

1/2 Cup Olive Oil
4 Stalks Celery sliced
6 Carrots sliced
1 Red Onion chopped
1/2 Head Cauliflower chopped
1/2 Head Broccoli chopped
6 Cloves Garlic diced
1/4 Cup Flour
6 Cups Chicken Broth or Vegetable Broth
3 Bay Leaves
1 Tbsp Powder Ranch Mix
2 Cups Cream or Almond Milk
1/4 Cup Parsley chopped

Instructions

Chop all your vegetables. Head a large stock pot on medium and add olive oil. Add all vegetables and sautee for about 10 minutes. Don't overcook! Add in flour and stir until browned. Add in your broth, bay leaves, ranch mix, and boil on low for 20 minutes. Turn off heat and add cream or almond milk. Serve immediately. Garnish with parsley

Healthy Apple Pie Smoothie Bowl

By Vanessa Hunt / Updated on January 12, 2021 /

This healthy apple pie smoothie bowl is the perfect replacement for your favorite dessert. Full of nutritious fruits, vegetables and protein, it will keep even the pickiest eaters happy.

I’ve been in a bit of a breakfast slump lately. I normally make steel cut oats with apples for the kids each morning, but they seem to be getting bored of that and I really have to mix it up to keep things interesting over here! I LOVE smoothies and have one almost every morning, but most of my kids are not smoothie fans.

I’m not sure if it’s a texture thing, or if they just want more than a drink for breakfast or what? But they just don’t love them, even when I don’t sneak vegetables into them!

I have a dear friend who is constantly posting pictures of her healthy looking smoothies that she’s able to get her kids to drink. She makes one called an Apple Pie Smoothie. I gave it a shot and it was super tasty, so I thought maybe I could get my kids to give it a go. No such luck because…it’s still a smoothie! Such a bummer!

But…if I make it thick and ice-cream-like I can seem to fool them into thinking they are having a dessert for breakfast! The great thing about making a smoothie bowl is that you can top it with all sorts of yumminess! I let the kids pick what they want on top. When I give them control over their food choices it seems to help with the power struggle.

It can be a bit of a struggle to blend a smoothie bowl. You can’t add too much liquid, because then it’s a smoothie, and not a smoothie bowl. I’m obsessed with my Blendtec Blender!!! Seriously guys, it’s my favorite kitchen appliance. I’ve had this thing for 5 years and it’s even traveled to Europe and Alaska with me, because I just can’t live without it. It can blend through solid frozen fruit and the hardest things you can imagine. This thing is a beast!

This smoothie bowl tastes great with our Homemade Granola, blueberries, pears, apples, or strawberries. I like to pick wintery fruits if I’m serving it in the winter to compliment the apple pie flavor of the smoothie bowl.

I also like to add a scoop of my favorite Protein Powder to add a little more nutrition and to keep the kids (and myself) full.

What’s the difference between a smoothie and a smoothie bowl?

A smoothie bowl has a thicker base, so add LESS liquid than you would to a smoothie
You can top a smoothie bowl with lots of yummy fruits or grains
You eat a smoothie bowl with a spoon

What can I put on top of my winter smoothie bowl?

Pears
Apples
Strawberries
Blueberries
Blackberries
Mangos
Coconut
Pineapple
Pomegranate
Walnuts
Peacans
Almonds
Honey
Granola

Winter Smoothie Bowl. This is the perfect healthy breakfast.

Healthy Apple Pie Smoothie Bowl

This healthy apple pie smoothie bowl is perfect for anyone in a breakfast rut looking for something nutritious and delicious.

Course Breakfast

Total Time 10 minutes

Servings 4

Ingredients

Healthy Apple Pie Smoothie Bowl

1 Apple cut into large chunks
1/2 Frozen Banana
1/3 Cucumber
1/2 cup Frozen Spinach or Kale
1/2 Avodado frozen is best
2 Tbsp Nuts I like Walnuts
1 tsp Cinnamon
1/2 tsp Ginger
2 Tbsp Honey or more for taste
3/4 cup Almond Milk add a little more if needed
1 scoop Protein Powder optional

Toppings

Pumpkin Seeds
Coconut
Any Fruit
Granola
Honey
Flax Seeds

Honey Lime Chicken Enchiladas

By Vanessa Hunt / Updated on January 12, 2021 /

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These Honey Lime Chicken Enchiladas are sure to be your family’s new favorite comfort food. They are easy to make ahead and a big crowd pleaser!

Honey Lime Chicken Enchiladas

I first tasted these honey lime chicken enchiladas, surprisingly, at a wedding reception and knew I had to have the recipe! I’m sold on anything my kids will actually eat!

You know how every family has their own special “comfort food”? I think enchiladas are definitely that for our family. It’s something warm, filling and tasty that will please everyone.

I personally love this meal because you can make it ahead of time. It’s great to pull these babies out of the fridge after a long day and pop them in the oven. I actually think these may even taste better once you’ve let them sit for a day. All those incredible flavors have a few hours to sink into that chicken and make it mind-blowingly yummy!

The honey in this enchilada sauce really makes this a kid friendly recipe. It cuts the spice of the green chilis and seriously this stuff is addicting! Sometimes I will just mix the sauce and dip quesadillas in it. So. Good.

A few things to note about these honey lime chicken enchiladas:

Start them at least 2 hours (or more) before you plan to eat them
Heat your tortillas before filling and rolling to prevent cracking. I love to make my own homemade tortillas and I’m obsessed with this Tortilla Press!
Be sure to pour some sauce on the bottom of the pan so you don’t have burnt enchiladas stuck to your pan.
This makes a great freezer meal or dish to bring to a friend or neighbor.
You can use this easy Mexican Shredded Chicken recipe for your filling or just shred a rotisserie chicken if you’re in a hurry.

Honey Lime Chicken Enchiladas

These Honey Lime Chicken Enchiladas are sure to be your family's new favorite comfort food. They are easy to make ahead and a big crowd pleaser!

Course Main Course

Cuisine Mexican

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 8

Ingredients

Chicken Filling

1 Cup Lime Juice
8 Tbsp Honey
3 tsp Chili Powder
1 tsp Chipotle Chili Powder
1 tsp Garlic Powder
3 cups Shredded Chicken or Whole Rotisserie Chicken

Sauce

2 cans Hatch Green Chile Enchilada Sauce
1 cup Heavy Whipping Cream
4 Tbsp Honey
1/4 cup Lime Juice
1/2 tsp chipotle chili powder

Garnish

8-10 Tortilla Strips
2 cups Shredded Monterey Jack Cheese
1 bunch Cilantro
Red Onion
Sour Cream
Avocado

Instructions

Preheat the oven to 350.
Mix all the ingredients for the chicken filling and let them marinate for several hours or overnight if possible. If you don't have time, don't sweat it, they'll still be delicious.
Pour 1 cup of sauce onto a 9x13 casserole dish. Fill each tortilla shell with about 1/2 cup of chicken filling, roll it up and place them in the pan side by side. Pour remaining sauce over the filled tortillas and sprinkle with cheese.
Bake for 30 minutes or until your cheese is bubbling and crisp, but not rock hard.
Remove from the oven and sprinkle with garnish of choice.

Recipe Notes

Leftovers can be kept in an airtight container in the fridge for up to a week.

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Healthy Homemade Granola

Healthy Homemade Granola