Breakfast CousCous written by Chef Lynn
(Serves 4 to 6 people)
1 box of whole wheat couscous
Apple juice (no sugar added preferred)
1 cinnamon stick
Splash of vanilla
Add favorite fruit (berries, banana, apple, apple sauce)
Favorite dried fruits for more texture and flavor (apricots, cranberries)
Put apple juice, splash of vanilla and cinnamon stick into a small pot, turn heat on to medium high to high. Let apple juice come to a boil.
Once its boiling take cinnamon stick out before adding the dry measured couscous
Pour the dry couscous into the boiling apple juice, stir well.
Turn the stove off and let the couscous sit for 5 minutes with a lid on to absorb all the liquid.
Fluff with fork breaking up the clumps that have settled from the cooking process.
Let cool (great warm or at room temperature)
Place in either individual bowls or one big bowl to serve from. Mix in fresh and dried fruits and sprinkle with nuts on top. (Dash of extra cinnamon is always nice)
(Note: If you’re not going to eat right away, leave fresh fruit and nuts out until ready
to eat put couscous into the fridge for a few days.)
Sunshine Granola written by Chef Lynn
1 cup old fashioned oats
1 cup multigrain oats
½ cup sunflower seeds
¼ cup ground flax seed meal
¼ of honey (can use more or less depends on how sweet you want it.)
I prefer raw honey but any honey will work
1 tsp. cinnamon (tsp. cardamom is also delicious use both or one or the other)
¼ cup slivered almonds
1 cup crushed banana chips
¼ to ½ a cup dried cranberries (orange flavored or just cranberry)
Heat oven to 350 degrees (325 if using convection)
In bowl add old fashioned oats, multigrain oats, sunflower seeds, flax seed and almonds.
Drizzle honey over the top.
(if honey has become crystalized place container in hot water to loosen and melt it)
Mix well and then spread on sheet pan lined with parchment paper
Roast for 5 minutes and then move it around with a spatula to ensure even cooking.
Usually take 8 to 12 minutes but of course depends on your oven. Want it to lightly brown.
Can always smell it cooking and that’s a good sign that its almost done.
Once out of oven let cool
Pour back into bowl and add the broken up banana chip pieces and cranberries.
Toss everything together.
Let cool completely and store in air tight container for 2 weeks. (if it lasts that long!)
Quick Tuscan Tomato soup written by Chef Lynn
sauté 1 medium diced onion over medium high heat until soft 5 to 8 minutes (depends on your stove)
(any onion you have on hand will do)
either 2 garlic pieces chopped fine to sauté with the onions or a few good shakes of garlic powder
1 8oz can of garbanzo beans rinsed and drained (or cannellini beans)
1 16oz can of diced tomatoes (low sodium if possible)
1 8oz can of corn with liquid
2 boxes of chicken or vegetable stock (low sodium if possible)
couple big hand fulls of snap peas cut in half
4 to 5 big hand fulls of fresh baby spinach
1 jar of low or no sugar and low sodium marinara sauce or spaghetti sauce
(trader joes has great choices)
This adds a great richness and cooked all day flavor.
Once onions are sautéed add all other ingredients together.
When you add the spinach turn burner to lower temp. , salt and pepper to your liking and put on lid.
Will be ready in 30 minutes, a little longer the flavor will be even better.
Enjoy as my family did.