It’s a secret ingredient…and I’m sharing it with you today. I’ve developed this out of a need.. a need to help individuals find the right yogurt. Don’t get me wrong, yogurt is great source of protein, calcium and probiotics (good for your stomach). That’s why I love yogurt, devour it daily, and recommend it as a fast, casual meal or snack. However, unless you eat it plain, finding the right yogurt is often a daunting task; many store bought yogurts have as much as 24 grams or about 6 teaspoons of sugar. So try my secret ingredent, to enjoy the yogurt goodness with less sugar…
Macerating fruit increases the flavor, much like marinating meat. The honey draws out the liquid from the fruit, sweetens it and leaves a delicious syrup. Simply add 1/2 cup of fruit to a mason jar and then add 1 teaspon of honey. Let sit for as little as 15 minutes, or do ahead and refrigerate overnight. Add this to 6 oz of plain yogurt or Greek yogurt with 1 teaspoons of honey, to reduced the added sugar by over half of what’s in most store bought yogurts. Stay tuned for my next post, I’ll show you how I make a perfect post recovery snack with Greek yogurt and my macerated grapefruit!
Baked Chèvre Log with Honey & Granola
Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and I am eligible to win prizes associated with the contest. I was not compensated for my time.
A considerable part of the holidays is played-out consuming festive foods and holiday flavors. Unfortunatley, too much of a good thing over-indulgence can leave you feeling sluggish and uncomforable during the most wonderful time of the year. So this year, have it all. That’s right, delicious, nutrient rich foods, that will keep you looking, feeling and performing at an all time high!
Let’s start with a recipe for the most wonderful appetizer, that’s nutritious, delicious and oh sooo simple to make. The first step is to make a granola (prep ahead and you can handle any impromptu guest or party). For those of you who read my blog regularly, yes, I repurposed the granola used in my last post (Sautéed Spinach with Sweet & Savory Granola) to come up with this honey of an appetizer with no added sugar. 
Raisins are the all natural way to add flavor and healthfulness to holiday foods. The ingredient list says it all: Raisins.
The good news about California raisins continues; they are also fat free and cholesterol free, and contribute 9% of your daily fiber and potassium, and 6% of your daily iron (per quarter cup).
But don’t just make my Baked Chèvre Log with Honey and Granola because it’s healthy. Make it for taste! Let me fill you in on what to anticipate. A drizzle of honey blends the flavors, and along with raisins, imparts just enough sweetness. The dried-by-the-sun fruit, combined with grains and nuts, adds a satisfying crunch to the soft cheese. Please trust me with the raisin and fennel seed combination; it’s so exciting and pairs perfectly with Chèvre cheese. If you’re like me, once you fall for this raisin granola you be pairing it with a myriad of other foods including veggies, salads and soups, all year long . Please visit the links at the bottom of this post for more healthy and flavorful ways to enjoy California raisins during the most wonderful time of the year.
Baked Chèvre Log with Honey & Granola
Ingredients
for the granola
- 1/2 cup old fashioned oats
- 2 Tablespoons Red Quinoa, rinsed
- 1/4 cup pine nuts
- 1 Tablespoon fennel seed
- 1 teaspoon sea salt
- 1 Tablespoon honey
- 1 Tablespoon canola oil
- 1 egg white
- 1/2 cup golden California raisins
for the baked Chèvre Log
- One 6 ounce Chèvre cheese log
- 1 tablespoon honey
- 1/2 cup granola (recipe above)
Instructions
for the granola
1 Preheat oven to 300 degrees F.
2. In a medium bowl combine oats, quinoa, pine nuts, fennel seed, sea salt, and honey. Stir.
3. In a small bowl whisk together egg white and oil. Add to oat mixture. Stir well to combine.
4. Spread mixture in a thin layer onto a nonstick foil lined baking sheet.
5. Bake, stirring every 10 minutes until golden (about 20-25 minutes).
6. Cool. Add golden raisins. Mix to combine. Use right away or store in an air tight container.
for the Chèvre cheese log
1. Preheat oven to 300 degrees F.
2. Place 1/2 cup granola in a shallow dish. Roll the cheese log in the granola, using your fingers to gently press the nuts, grains and raisins into the cheese.
3. Place cheese log into a small, rectangular baking dish. Drizzle with honey.
5. Bake for 15 minutes. Serve immediately with crackers, pita chips or bread. Serves 12.
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Lunch to Go: Quinoa Salad in a Jar
Mason jar mania is my favorite food craze since the cupcake. And to think I really didn’t catch on to this trend until after my post on refrigerator pickles! Thank you Recipe Redux! Call me a laggard. Nevertheless, I do adore this Mason jar movement which has taken a firm hold on our foodie culture. I especially like the layered salad in a jar phenomena. It’s truly a brillant way to pack a salad because it eliminates plastic containers, makes food look delicious, keeps all ingredients together yet keeps salad greens from getting soggy (thank goodness and why did it take sooo long!?) If you’re tired of blah lunches, unhealthy food, and going out to lunch everyday, read on.
Here is the anatomy of my quinoa salad in a jar. It’s a tote able lunch that will energize you through the second half of your day.
When I first assembled this salad in the pint size, wide mouth Mason jar, I didn’t think it would be very substantial. But look below at how it fills my dinner plate! If you’ve been making excuses for not eating healthy, break the cycle by improving what happens over your lunch hour. Now that the heat of the summer is behind us, spend your lunch hour outside enjoying both the fresh air and a meal that’s high in protein, a whole grain, high in fiber, rich in antioxidants, low in fat, low in sodium, and has no added sugar or preservatives. Remember, real change starts with the small stuff. Share the love with your friends
Lunch to Go: Quinoa Salad in a Jar
Layer honey and lemon juice, julienne cut carrots, baby beets, radishes, greens and chicken in a wide mouth mason jar for a healthy and delicious totable lunch.
- Yield: 1 serving 1x
Ingredients
- 2 teaspoons honey
- 2 teaspoons lemon juice
- 1/4 cup julienne carrots
- 1/4 cup sliced radishes
- 1/4 cup cooked quinoa
- 1/4 cup steamed baby beets
- 2 ounces cooked chicken
- salad greens
Instructions
1. Combine honey and lemon juice and add to the bottom of a one pint Mason jar.
2. Layer remaining ingredients in jar, one on top of the other starting with julienne carrots.
3. Finish by packing jar full with salad greens.
4. Place lid on jar. Refrigerate or pack in a insulated lunch box with ice pack.
5. To serve: Shake jar and pour into a bowl or plate, or eat right out of the jar.
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