Anytime I can incorporate my favorite dessert flavors into something for breakfast, I feel like I’ve won.  I eat yogurt for breakfast every single weekday and topping my yogurt with different items such as fruit and/or granola helps me never get sick of it.  One of my favorite flavor combinations is chocolate with coconut and when you add the almond that you get in an Almond Joy candy bar, I’m in heaven.  I bought a large container of rolled oats last week with this Almond Joy Granola in mind.

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola begins as any classic granola does with wholesome rolled oats.  Then I added sliced almonds, coconut flakes (you could use shredded coconut if you cannot find the flakes) and a combination of coconut oil and chocolate.  I tried to keep the added sugar to a minimum with just a bit of brown sugar and honey so you will not be overwhelmed with sweetness when you eat this granola.

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola {satisfymysweettooth.com}

I also love customizable recipes, which desctibes this Almond Joy Granola exactly.  Don’t care for almonds?  Swap for peanuts, pecans or skip the nuts all together.  Not a fan of coconut?  Leave it out or substiture rice krispies or corn flakes.

Almond Joy Granola {satisfymysweettooth.com}

Another reason I love this Almond Joy Granola on my breakfast yogurt is that I am crazy for crunch.  Whether it is yogurt or ice cream, I always enjoy it more if there is something crunchy mixed in.

Almond Joy Granola {satisfymysweettooth.com}

Perhaps the most unique addition to my Almond Joy Granola is chia seeds.  Bob’s Red Mill was kind enough to send me some chia seeds because I have been intriqued by the new super seed that is all the rage these days.  While they do not alter or enhance the flavor of this granola at all, in the research I have done, I am excited about the idea that chia seeds are high in omega-3 fatty acids which are good for heart health and are also a good source of fiber, protein and calcium.  No you will not start sprouting green “fur” like the beloved chia pets, you may just feel more full and enjoy a pleasant extra crunch the this Almond Joy Granola!

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 3.5 cups

1/4 cup

Almond Joy Granola will bring all of the flavors of the popular candy bar to your breakfast bowl!

Ingredients

  • 2 cups rolled oats
  • 1 Tbsp, plus 1 tsp coconut oil (divided)
  • 1/3 cup sliced almonds
  • 1/3 cup coconut flakes (or shredded coconut)
  • 2 Tbsp chia seeds
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup brown sugar
  • 2 tsp honey

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt 1 Tbsp coconut oil in microwave until liquified.
  3. Spread rolled oats onto a rimmed baking sheet. Pour melted coconut oil over oats and toss to coat.
  4. Bake 20 minutes, tossing after 10 minutes.
  5. Add almonds and coconut and cook 10 minutes more.
  6. Add brown sugar and honey, toss to coat and cook 5 more minutes.
  7. In a small bowl, melt together chocolate chips and remaining tsp coconut oil in microwave in 30 second increments until smooth.
  8. Toss melted chocolate mixture with oat mixture and bake 5 minutes more.
  9. Cool completely. Store covered for up to 1 week.

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I made soup twice last week.  I am fairly certain that I could eat soup every day.  I love how it warms me up and keeps me feeling full and satisfied for hours.  I made a brothy farro vegetable soup (farro is my new grain of choice by the way) early in the week that was so healthy and delicious.  Then later in the week I made an also healthy and simplified version of one of my favorite soups, Simple Potato Leek Soup (only 5 ingredients).  As I was making this Simple Potato Leek Soup, I realized that I was utilizing some of my favorite kitchen tips for making things healthier and easier to manage in the kitchen and I decided to share them with you in this post.

I love lists.  Do you love lists?  I hope so because here we go with my list of 3 kitchen tips for you:

  • Sauté vegetables in stock rather than butter or oil.

IMG_2627

IMG_2629

When I am sautéing vegetables for soups or a side dish, rather than dousing them with oil or drowning them in butter, I simply open a can of stock (I use low sodium chicken stock but you could also use vegetable stock without either option affecting the flavor too significantly) and pour about 1/8 cup at a time into the pan with the vegetables.  I don’t measure, I simply make sure there is a little bit of liquid in the bottom of the pan so that the vegetables don’t burn.  I watch it and pour a bit more when the liquid has evaporated/steamed off.  I find that this technique results in soft, tender vegetables without any added fat.  I want to save my oil and butter for when I need it to add flavor.  I will usually sprinkle some fresh ground pepper into the veggies, but don’t add extra salt because the broth does that for me.  Once my vegetables are cooked, I can continue with them as I wish whether that be turning them into fajitas or adding other things to make them part of a soup.

  • Clean your potatoes with a manicure/pedicure nail brush (an unused one silly).

IMG_2628

This one does not need much explanation.  I was cleaning out my bathroom and had a never-been-opened pedicure kit with a nail brush and I was about to discard the whole kit when I realized how convenient that brush would make cleaning potatoes.  I scrub my potatoes with the brush while running them under cold water to remove excess dirt.  Simple idea, but it helps me be more efficient and effective.

  • Clean your leeks quickly, but effectively.

Oh leeks, how I love you.  I used to fear and avoid cooking with leeks because they seemed like a pain to deal with because of all of that dirt hiding between their layers.  Here are the simple steps that I now use to avoid sand in my dinner:

How to clean and prepare leeks {satisfymysweettooth.com}

cut the root ends and the dark green parts off each leek

How to clean and prepare leeks {satisfymysweettooth.com}

cut the remaining leek in half lengthwise

How to clean and prepare leeks {satisfymysweettooth.com}

run the leek under water while fanning out the layers to remove dirt; flip leek over and repeat from the opposite end

How to clean and prepare leeks {satisfymysweettooth.com}

cut into thin strips (and sauté in chicken stock-see first tip of this post)

How to clean and prepare leeks {satisfymysweettooth.com}

How to clean and prepare leeks {satisfymysweettooth.com}I hope that you find these simple kitchen tips helpful when you make this Simple Potato Leek Soup!  You would never guess that this soup is only 140 calories per serving based on how rich and creamy it is!  Add additional salt and pepper to your taste.

What is your favorite, most helpful kitchen tip?

Simple Potato Leek Soup (only 5 ingredients) {satisfymysweettooth.com}

Simple Potato Leek Soup (only 5 ingredients), plus 3 helpful kitchen tips

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6 servings

Rich, creamy and flavorful soup that is light and healthy and simple to make

Ingredients

  • 3 large leeks, white and light green parts only (about 3 cups sliced leeks)
  • 5 medium yukon gold potatoes
  • 2 (14.5 ounce) cans low sodium chicken stock
  • 1-2 tsp celery salt
  • 1/4 cup light sour cream, plus more for serving
  • salt and pepper to taste

Instructions

  1. Heat a medium/large pot over medium heat.
  2. Add 1/8 cup chicken stock.
  3. Cut root end and dark green parts off of leeks. Cut in half lengthwise. Run under water while fanning out layers to clean and remove dirt.
  4. Slice into strips, sprinkle with regular salt and pepper and add to pot and cook until softened 5-10 minutes.
  5. Meanwhile, clean potatoes and dice into 1-inch pieces. Add to pot with remaining chicken stock and 2 cups of water. Bring to a boil, cover pot and cook until potatoes are tender when pierced with a fork, about 25 minutes.
  6. Puree soup using immersion blender or regular blender. Add 1-2 tsp celery salt and pepper to taste.
  7. Stir in sour cream.
  8. Serve with additional sour cream.

Notes

Per serving: Calories: 140 Fat: 1g Carbohydrates: 29g

Simple Potato Leek Soup (only 5 ingredients) {satisfymysweettooth.com} Simple Potato Leek Soup (only 5 ingredients) {satisfymysweettooth.com}

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With my husband’s new lifestyle change, I wanted to come up with a relatively healthy and low carb treat for Easter weekend.  I will admit that I am not the biggest fan of Splenda, but until I try out some other zero calorie sweeteners, I know that it is a safe choice that I can bake with while keeping the carb count to a minimum.  These Low Carb Carrot Cupcakes with Cream Cheese Frosting taste anything but healthy, but are truly a dessert you can feel good about eating!

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

I actually cut the amount of flour down in this recipe and the consistency was quite perfect.  These Low Carb Carrot Cupcakes were so soft and moist which also was a result of the cup of grated carrots that is added into the batter.  Who can complain about getting some additional veggies in your diet while eating a cupcake??

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

The cream cheese frosting on top of these cupcakes is just as luscious as any frosting you have ever tasted and it only has 1/4 cup of powdered sugar!  Flavored extracts are so great for adding sweet flavor without adding too much extra sugar.

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

We felt so good about eating these Low Carb Carrot Cupcakes that I called them “muffins” and we ate them for Easter breakfast!

I mentioned that I will be including some nutritional values in my recipes from now on, so please find that information at the bottom of the recipes if you are interested.

Low Carb Carrot Cupcakes

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Yield: 10 cupcakes

1 cupcake

Low Carb Carrot Cupcakes are deceivingly healthy and blatantly delicious!

Ingredients

    For the cupcakes:
  • 1 cup grated carrots
  • 2 eggs
  • 3 Tbsp canola oil
  • 1 cup Splenda (or sugar)
  • 1/4 cup nonfat plain Greek yogurt
  • 1 tsp vanilla
  • 1/2 cup white whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • For the frosting:
  • 3 Tbsp unsalted butter, room temperature
  • 4 oz. 1/3 less fat cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 2 tsp vanillla

Instructions

    For the cupcakes:
  1. Preheat oven to 350 degrees and line a muffin pan with paper liners.
  2. In a large bowl, mix together carrots, eggs, oil, Splenda, yogurt and vanilla.
  3. Add flours, cinnamon and baking powder and mix well.
  4. Fill muffin cups 1/2 full of batter.
  5. Bake 14 minutes or until toothpick inserted into muffins comes out clean.
  6. Cool completely before frosting.
  7. For the frosting:
  8. Mix all ingredients until smooth and creamy.
  9. Top each cupcake with frosting.

Notes

Per cupcake: Carbs: 15g Calories: 184

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

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I am so excited to finally be a part of The Secret Recipe Club!  The Secret Recipe Club is a group that makes recipes from each other’s blogs, but you have no idea who had your blog or what they chose to make until the big reveal day, which this month, is today!

For my first month as a member of the club, I was assigned to make a recipe from Angela’s Kitchen.  Angela is a genius when it comes to gluten-free and dairy-free cooking and baking.  She is passionate about making recipes for those with food allergies just as tasty as the original dishes.  The recipe that I chose to make from Angela’s collection was these Homemade Cereal Bars which Angela describes as “Better than Nutrigrain Bars”.

Homemade Cereal Bars {Satisfy My Sweet Tooth}

I have to say that I agree with her! These bars are so soft and chewy and have the flavors of oats, cinnamon and strawberry baked in.  The ingredients are wholesome enough that you can truly feel good about eating one of these bars for breakfast!  You could also incorporate nuts, wheat germ, flax seeds or any other mix-ins that you like into these Homemade Cereal Bars.

Homemade Cereal Bars {Satisfy My Sweet Tooth}

For these Homemade Cereal Bars, I used regular rolled oats, but to make them gluten-free simply substitute gluten-free rolled oats.  You could use whatever fruit filling flavor you prefer and could also use regular butter, melted instead of the coconut oil.  No matter what substitutions you make, these Homemade Cereal Bars are sure to be one of your go-to weekly make-ahead breakfast items.

Homemade Cereal Bars {Satisfy My Sweet Tooth}

Homemade Cereal Bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 20 bars

Homemade Cereal Bars that are flavored with cinnamon and strawberry and are soft, chewy and wholesome

Ingredients

  • 3 cups rolled oats
  • 3/4 cup brown sugar
  • 1/2 cup cornstarch
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup coconut oil (or butter) melted
  • 1/4 cup applesauce
  • 2 tsp vanilla
  • 1 1/4 cup strawberry jelly

Instructions

  1. Preheat oven to 350 degrees.
  2. Line an 8-inch square pan with parchment paper and lightly grease the parchment.
  3. In a food processor, pulse half of the oats (1 1/2 cups) until roughly ground.
  4. In a large bowl, combine all of the oats, brown sugar, cornstarch, baking soda, cinnamon and salt.
  5. Add melted coconut oil, applesauce and vanilla and mix well to incorporate.
  6. Press half of the oat mixture into the prepared pan evenly.
  7. Microwave jelly for 30 seconds so that it is more easily spreadable.
  8. Pour jelly over oat mixture and spread to cover evenly.
  9. Press remaining oat mixture over jelly gently.
  10. Bake for 30 minutes.
  11. Cool completely, then use the parchment to lift the bars out of the pan.
  12. Cut and serve.
  13. Recipe adapted from Angela's Kitchen

Homemade Cereal Bars {Satisfy My Sweet Tooth}



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Sometimes I get in a cooking rut where I seem to make the same things every week for dinner.  Salmon, asparagus and brown rice, chicken fajitas, some type of soup.  Those seem to be the staples and I get sick of them and want something new after awhile.  This week so far, I have made a new recipe each night and much to my (and my husband’s) delight, they have been keepers!

Sunday night I made Falafel with tzatziki sauce.  I make tzatziki sauce somewhat often as a dip or a sauce for salmon, but I had never made homemade falafel.  Just in case these items are new to you, let me tell you a bit about them.

 Falafel and tzatziki sauce are mediterranean in origin.  Falafel is a mixture of ground chickpeas (garbanzo beans), onion, garlic, cumin, coriander and parsley that is formed into patties and pan-seared or fried.  Tzatziki sauce is made from Greek yogurt combined with cucumber, dill and garlic.  I love the combination of flavors that you get when you eat the two together.

I served my falafel over a bed of baby spinach and kale, topped with tzatziki and slopped up with Indian Naan bread.  For the men at my dinner table, I baked chicken breasts to go along side the falafel and smothered the chicken in tzatziki as well.  If you feel like you are in a mealtime rut and want to try something new, I encourage you to sample one of my favorite mediterranean dishes.

Falafel with Tzatziki Sauce

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: about 10 patties

Ingredients

    For the falafel:
  • 1 (15 oz.) can garbanzo beans, drained and rinsed
  • 1/2 cup chopped onion
  • 3 cloves garlic
  • 1/2 cup fresh parsley
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • juice of half of one lemon
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1 Tbsp olive oil
  • For the tzatziki sauce
  • 1 (6 oz.) container of plain Greek yogurt (I used nonfat)
  • 2 cloves garlic
  • juice of half of a lemon
  • 1/2 cucumber peeled and seeded
  • 2 tsp dried dill
  • 1 Tbsp mayonnaise
  • 1 tsp red wine vinegar (or plain white vinegar)
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

    For the falafel:
  1. Combine all ingredients in food processor and blend until smooth.
  2. Heat a griddle ove medium-high heat and spray with nonstick cooking spray.
  3. Spoon falafel mixture onto pan in form of patties.
  4. Cook ~2-3 minutes per side, or until lightly browned.
  5. Repeat with remaining mixture.
  6. For the tzatziki sauce:
  7. Combine all ingredients in food processor and blend until smooth.
  8. Serve over falafel patties.
  9. Recipe adapted from Laura's Sweet Spot

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