My Foodie Call

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  • Category: Desserts

    • Thoughts on Granola… (and an Almond Chia Granola recipe)

      Posted at 8:00 pm by myfoodiecall
      Mar 4th
      Granola done light.

      Granola done light.

      Recently I was asked if I had a good granola recipe to use as a yogurt topper. Hmm, this takes some thought. For myself, this can sort of turn into a lengthy conversation because honestly??

      I am not the biggest advocate for granola.

      I used to make granola all of the time, but now kind of steer clear of it. Why?

      Gobs of sugar.

      While there are plenty of low-fat options out there, most of these have too much sugar and hardly make the benefits of granola worth it. Why do people feel like granola is healthy? Well, look at the nickname that earthy-type eaters are given: “Granola”.  

      “Oh, she’s so Granola….”

      This nickname implies to a person that lives off the land, wears Birkenstocks and is the picture of health, right?

      But in reality, granola is just not that good for you. Too much sugar. The health benes from granola are really in the oats and nuts, so why not just eat those? It is in fact these same oats and nuts that provide the fiber that consumers are searching for.

      Fiber= good. Loads of sugar=bad.

      Again, not worth it.

      It is for this reason that I tend to lean towards straight up “cereal” as a topping for yogurts. For example, good old-fashioned Cheerios, has 3 grams fiber and only 1 gram of sugar for a whole cup (and 100 calories). Yes, Cheerios can be a tad boring,but still, you get a whole cup of it.

      If you do want to go the granola route, this is what I sometimes will buy.

      vanilla alomnd

      Yes it is low in sugar, but here is the deal.

      4 grams of sugar, 120 calories for ONLY 1/4 cup.

      Translation. BARELY ANY. So it is up to you which you would prefer. 8 oz of Cheerios (1 gram sugar) on top of your yogurt or 2 oz of Bare Naked Granola (4 grams sugar).

      For me? I am all about quantity. I’d rather eat more.

      This granola question did get me motivated to make granola again. I did sliced almonds, sunflower seeds, and CHIA (of course). And I think it turned out pretty good, if you want to give it a shot too.

      Check it out.

      Here is my dry ingredients.

      Here is my dry ingredients.

      And the wet.

      And the wet.

      Mix the two.

      Mix the two.

      Spread on a prepared baking sheet.

      Spread on a prepared baking sheet. Bake. Make your house smell crazy good.

      A low-sugar granola.

      Top it. A low-sugar granola.

       

      Low-Sugar Almond Chia Granola

      • 3 1/2 cups old-fashioned oats
      • 1 cups of sliced almonds
      • 1/2 cup shelled sunflower seeds (optional: food processor them for less crunch)
      • 2 Tablespoons chia seeds
      • 2 Tablespoons of cinnamon
      • 1/8 teaspoon ground ginger
      • 1 1/2 tablespoons pure vanilla
      • 3/4 cups of no-sugar-added applesauce
      • 2 tablespoons honey

      Directions:

      1. Preheat oven to 275 degrees.
      2. Mix all dry ingredients in a large bowl.
      3. Mix the wet ingredients in a separate bowl.
      4. Add wet ingredients to the dry and blend.
      5. Add a teaspoon or two of coconut oil if it seems a bit too dry.
      6. Spread the granola on a baking sheet lined with parchment paper
      7. Bake the granola in the oven for 45 minutes, mixing up the granola blend every ten minutes.
      8. Taking baking sheet out, lower heat to 200.
      9. Drizzle 1 tablespoon honey over the top and stir.
      10. Bake for another 25 minutes, stirring midway.
      11. When you’re done, let the granola cool before storing.
      12. You could add raisins or cranberries to the mixture when cooled, but if you are truly trying to follow a low-sugar diet, you should skip it because it is good stuff that way it is!
      Granola done light.

      Granola done light.

      Posted in Breakfast, Desserts, Random stuff, Snacks | Tagged almonds, chia, oats, sunflower seeds
    • Healthy Fruit and Protein Snack Wrap

      Posted at 8:00 pm by myfoodiecall
      Feb 27th
      Yup, those are green grapes.

      A sweet snack (or lunch).

      Remember my post about Ezeikel Bread? Guess what. Food for Life (the Ezekiel bread people) make other stuff besides bread, like these wraps.

      If you forgot what sprouted grains are better than whole wheat, go back and read the link above.

      Sprouted Grain Tortillas

      Of course you do not have to use Ezekiel Tortilla. If you are just starting your health journey, start small and buy straight up whole wheat tortillas. Still be delish. :).

       Try this yummy dessert-snack-breakfast-could be a meal recipe by following these directions.

      Make your spread. It's easy don't sweat it.

      Make your spread. It’s easy, don’t sweat it.

      Grate your apple. Or fine chop it if you are on a time crunch.

      Grate your apple. Or fine chop it if you are on a time crunch.

      Plate your tortilla.

      Plate your tortilla.

      Your spread.

      Spread your spread. Profound, I know.

      Add your apple.

      Add your apple.

      Then some sliced grapes and drizzled honey.

      Then some sliced grapes.

      Wrap it.

      Wrap it.

      Arrange in pretty stack on plate so people think you worked hard.

      Cut and arrange in a pretty stack on a plate so people think you worked hard.

      Healthy Fruit and Protein Wrap

      Ingredients

      For the spread:

      • 6-7oz  silken firm tofu (Eyeball it. Don’t stress on it being exact. It’ll still work.)
      • 3 Tbs. natural peanut butter (No Jif, Skippy or any of that other nonsense. Your peanut butter should just be peanuts. And maybe some salt.)
      • 1 tsp chia seeds
      • 3 Tbs. Honey
      • 2 tsp cinnamon

      1) Mash it really good OR process in the food processor until creamy (what I did)

      For the wrap:

      • 1 package sprouted tortilla (or whole wheat tortilla)
      • 2-3 apples, shredded or fine chopped (I used granny smith, but use what you have!)
      • 1 cup seedless grapes, halved
      • 6 halved red seedless grapes

      1) Spread tofu/peanut butter mixture on tortilla.

      2) Place grated apple and grapes on top.

      3) Roll up tortilla, folding in sides as you go.

      4) Slice and serve.

      Kids can easily help with this one too.

      Kids can easily help with this one too.

      Posted in Desserts, Meatless mealtime, Snacks | Tagged chia, peanut butter, tofu
    • Healthy Holiday Ice Cream Sandwiches

      Posted at 8:00 pm by myfoodiecall
      Dec 15th
      Peppermint Ice Cream Sandwiches

      Healthy-er Holiday Ice Cream Sandwiches

      What makes these babies healthy-ER???

      Whole wheat pastry flour. Love this stuff.

      Whole wheat pastry flour. Love this stuff.

      What makes these babies “holiday”?

      Really it’s just the crushed peppermint. These ice cream sandwiches can be made anytime, I just wanted to holiday it up a bit so I crushed some mints and called it a day.

      Crushed peppermints in the ice cream.

      Crushed peppermints in the ice cream. Holiday-ish right?

      For a closer look scroll down past the recipe for the pictorial.

      Healthy Holiday Ice Cream Sandwiches

      Ingredients:

      For the cakes:

      • 1 cup almond milk
      • 1 T. apple cider vinegar
      • 1 1/3 cup whole wheat pastry flour
      • 2/3 cup cocoa powder
      • 1 t. baking soda
      • 1/2 t. baking powder
      • 1/4 t. salt
      • 1/3 cup Earth Balance vegan butter
      • 1 cup sugar
      • 3 eggs (or try making flax eggs: 3 tablespoon flax mixed with 9 tablespoons water. Let set for 30+ minutes in the fridge)

       

      The ice cream center:

      • 1- 32oz tub Vanilla Ice Cream of choice (I used Trader Joe’s Soy Vanilla Ice Cream, but you could use any vanilla: light,  frozen yogurt…what ever you like)
      • 15-18 peppermint candies, crushed in the food processor

       

      Directions:

      For the cakes:

      1. Preheat the oven to 400 F. Line baking sheet with parchment paper. Easy clean up!
      2. In a small bowl, whisk almond milk and apple cider vinegar.
      3. In a medium mixing bowl, mix together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
      4. In a large mixing bowl using an electric hand mixer, beat the Earth Balance and sugar until fluffy, about 3-4 minutes.
      5. Add the egg and beat until the mixture is creamy and well combined, another minute.
      6. Add the flour mixture next (in several batches,) alternating with the almond milk mixture, until all ingredients have been added and the mixture is smooth.
      7. Using a large spoon, drop the batter onto the prepared sheets, creating 2-3 inch rounds.
      8. Bake for 10-12 minutes. Use a spatula to transfer the cakes to a wire cooling rack. Cool completely before filling.

      For the ice cream center:

      1. In a large bowl, scoop all of the ice cream out of the container and let thaw a bit.
      2. Stir in crushed peppermint candies.

      To assemble:

      1. Turn half of the cooled cakes upside-down (flat side up), and spread a generous amount of ice cream. Top with the other cakes (flat side down).
      2. Eat immediately or wrap and freeze.

      A closer look.

      Here is your almond milk and ACV mixture.

      Here is your almond milk and ACV mixture.

       

      And your dry ingredients...

      And your dry ingredients…

       

      Vegan butter/sugar

      Vegan butter/sugar

       

      Couldn't you just lick this batter?

      Mix it all….Couldn’t you just lick this batter?

       

      Your cakes.

      Your cakes.

       

      Add your mints to your processor.

      Add your mints to your processor.

       

      Crush 'em.

      Crush ’em.

       

      Add your peppermints to your softened ice cream.

      Add your peppermints to your softened ice cream.

       

      Pile it on your cake.

      Pile it on your cake.

       

      Top it. Devour.

      Top it and devour.

       

      Or freeze for later.

      Or freeze for later. 

       

      Although there wasn't much of a later for us.

      Although there wasn’t much of a “later” for us.

       

       

       

       

       

       

      Posted in Desserts | Tagged dessert, healthy, holiday, ice cream, sandwich, whole wheat pastry flour
    • Avocado Chocolate Pudding

      Posted at 8:00 pm by myfoodiecall
      Dec 4th
      Need avocado inspiration?

      Need avocado inspiration?

      Have a couple of avocados? My guess is that you could probably whip this up in less than 10 minutes. Don’t be afraid, avocados are an awesome ingredient to throw into many chocolatey baked goods.

      Except for this is a no-bake dessert.

      Which is why you can do this in less than 10 minutes. get on it.

      Avocado Chocolate Pudding 

      Ingredients:

      • 2 ripe avocados
      • 1/2 cup unsweetened cocoa powder
      • 3/4 cup agave nectar
      • 2 Tbsp almond butter (or peanut butter)
      • 1 tsp pure vanilla extract

      Directions:

      Place all the ingredients in your food processor and process until smooth, stoping every so often to scrape the sides of the processing bowl when needed. Scoop into small bowls or ramekins. Can be eaten right away, but I think it tastes best when it is chilled for a few hours.

      You can add a drop or two of peppermint extract too if you want a minty pudding.

      You could also add a drop or two of peppermint extract if you want a minty pudding.

      Posted in Desserts, Snacks | Tagged avocado
    • Vegan Eggnog Pumpkin Pie

      Posted at 8:00 pm by myfoodiecall
      Nov 26th
      IMG_3305

      Let’s blend the holiday season, shall we? Eggnog pumpkin pie.

      Thanksgiving is almost here, hooray. I can’t wait to make my vegetarian “stuffing in a pumpkin.” It’s been two years since I have made it and I’m bringing it back. Then one of my favorite times of the year.

      Egg Nog season. LOVE IT.

      Decided to blend the holidays in this dessert.

      Vegan Eggnog in my pumpkin pie?

      Yes, please.

      One caveat to this recipe. After it is baked, it needs to set in the refrigerator over night, so plan ahead. But seriously, the recipe itself is so dang easy, who cares if it needs some chillin time.

      Love the dairy-free egg nog brands out there.

      In this recipe I used So Delicious Nog, but they are all pretty great.

      In this recipe I used So Delicious Nog, but they are all pretty great.

      This pie has no egg and does not need much additional sugar because of the sweetness from the Nog Coconut Milk. I also love that in this pie I was able to use molasses. Remember that molasses is a great source of calcium??

      Vegan “Egg” Nog Pumpkin Pie

      Ingredients

      • 1 can pumpkin
      • 1 cup non-dairy eggnog
      • 1/2 cup brown sugar (or sucanat)
      • ¼ cup cornstarch
      • 1 Tbs. dark molasses
      • 1 tsp. vanilla extract
      • 1 tsp. ground cinnamon
      • ½ tsp. ground ginger
      • ¼ tsp. grated nutmeg
      • 1/4 tsp allspice
      • store-bought pie crust (vegan if you care)
      • Whipped topping (I used TruWhip, a healthier “Cool Whip”)

      Directions

      1. Preheat oven to 425°F.
      2. In large bowl, use a hand mixer to blend all ingredients until smooth.
      3. Pour into crust. Bake 10 minutes.
      4. Reduce oven temperature to 350°F; bake until filling is set, 45- 50 minutes.
      5. Set on wire rack to cool, then refrigerate overnight.
      6. Top with whipped topping.

      Also….**I am taking a blogging break for a few days to enjoy Thanksgiving. Hope everyone enjoys their time with their own families. See you next week!**

      I'm home. One last piece in the fridge. It's mine.

      I’m home. One last piece in the fridge. It’s mine.

      Posted in Desserts | Tagged dessert, pumpkin, vegan
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