If you like to cook and get creative like me sometimes you end up with a lot of left over ingredients filling up all the space in your pantry. The great thing about homemade granola bars are that you can really use whatever you have on hand. If you want to make them naturally sweet use more dried fruit. Not worried about calories - sweeten with chocolate or caramel! Granola is a great way to create something out of what you've got while still tasting good and satisfying those cravings in a healthy way. Today I made puffed rice granola with walnuts, pine nuts, shredded coconuts and even some crushed smarties! If you are interested in making granola bars at home I have included the recipe below! ENJOY!

INGREDIENTS:

1/3 cup of brown sugar
1/4 cup of honey
1/4 cup of unsalted butter
1 tsp of vanilla extract
1/4 tsp of salt
2.5 cups of rice puffs
1/3 cup of shredded coconut
1/4 cup of crushed walnut
1/4 cup of pine nuts
1/4 cup of crushed smarties

DIRECTIONS:

In a small sauce pan on medium heat melt the brown sugar, honey and butter together. Stir until completely liquefied. Remove from heat, add in your vanilla extract and salt before setting aside.

In a large bowl mix in your puffed rice, shredded coconut, walnuts, pine nuts and crushed smarties - mix up that goodness!!!

Once the melted sugar, butter mixture has cooled a little (dont want it to melt your chocolate) add it to the big bowl of puffed rice and mix until fully incorporated.

Take a deep flat dish and line with aluminum foil before pouring in granola mixture. Spread around using a spatula and let chill for at least 2 hours in the fridge before chopping in granola bars!!!

I hope you enjoy this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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I found this recipe in the food and drink magazine at the LCBO and had to try it. I just went to Spain and I'm really craving some paella. Whats great about this dish is that it has a lot of protein and is also gluten free. Even though it isn't low in fat its still really good for you. Eating fish is an important source of omega-3 fatty acids - essential nutrients that keep our heart and brain healthy! Enjoy!

Yields 4 portions

INGREDIENTS:

Paella
½ TSP Saffron threads
2¼ Cups of Chicken stock - warmed
2 TBSP Olive oil
1 Chorizo Sausage (chopped) - about ¾ cup
1 TSP Garlic
½ Cup of Onion (chopped)
1 Cup of Chopped Canned Tomatoes in Juice
½ TSP Hot Smoked Spanish Paprika
¾ cup Spanish medium-grain rice or Italian arborio
1½ Cups of Shrimp (chopped)
Salt and Pepper (as desired)
2 TBSP Parsley (chopped)

Black Cod
4 black cod fillets, 6 oz each
1 TBSP of Olive Oil
1 tsp Mild Smoked Spanish Paprika
Salt (as desired)
2 TBSP Lemon juice

DIRECTIONS:

Preheat oven to 450°F

In a large skillet (on low heat) on the stove top heat up your saffron for a minute or two before removing it and crushing it over and into the chicken broth with your fingers where it will soften and melt.

Using the same skillet add in your oil and let it heat up on high heat before throwing in your Chorizo. Let it cook for 2 minutes or until it is cooked.

Reduce to medium heat before throwing in your onion, garlic and paprika. Let that cook for a minute or two before you add in the chopped tomato and juice.

Let that continue to cook for about five minutes or until the juice evaporates and the sauce thickens.

Next mix in your rice. Add 2 cups of chicken/saffron stock. Bring to a boil again by turning the heat up on high and then reducing to low or a gentle simmer so the rice can cook! Apx 15 minutes.

*You don't want to mix the rice after you put it in the pan so that a crispy crust can form on the bottom!

Place cod in an ovenproof dish - skin side down, add the olive oil in and make sure the cod is evenly coated. Next salt the cod so that it is evenly covered (you can salt the skin side too!). Sprinkle the paprika on the cod and rub it in then drizzle the lemon juice on top. Place in oven for 10-15 minutes until is is fully cooked.

Salt and Pepper the shrimp before continuing

Next add the shrimp just by placing it on top and the remaining chicken stock. Cover and cook for 5 minutes or until the rice is tender and the shrimp is fully cooked.

When the cod is ready take it out of the oven and place on top of the ready paella. Sprinkle with parsley before serving.

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!