This Granola is a staple in our Kitchen. We use it for everything from yogurt to ice cream topper, and everything in-between It is especially great treat for Vegans, and people who cannot have gluten. But don’t let that scare you. I have converted many a die-hard junk cereal fans to my way of enjoying something healthy that does not taste healthy.

The stuff you need

6 cups rolled oats
1 1/2 cup chopped nuts of your choice (pecans are my fav)
1/4 cup cashews or sunflower seeds
1 cup dried apples (optional)
1 cup corn flakes
1/2 cup Krispy rice cereal
1 1/2 cup shredded sweet coconut
1/2 cup dark brown sugar
1/2 cup honey
1/2 mild extra virgin olive oil
1 Tbsp. pure vanilla extract
1 1/2 teaspoon salt
1 cup raisins

What to do

1.Preheat oven to 250 degrees F.

2.In a large bowl, combine the oats, nuts (or seeds),apples,cereals,coconut,and brown sugar.

3.In saucepan, honey, oil, vanilla and salt. Heat over a medium flame until very hot.

4.Combine both mixtures and pour onto 2 sheet pans (jelly roll). Cook for 1 hour and 15 minutes, stirring every 20-30 minutes to achieve an even color.

5.Remove from oven and transfer into a large bowl. Add dried fruit and mix until evenly distributed.

This is a very large batch and keeps well stored in a mason jar or Ziploc

Where’s the Meat? Who Cares? When you sink your teeth into this delicious Veggie Sandwich, you won’t miss the meat for one moment. This little yummy sandwich is so delicious and healthy, it actually won a “Taste of Home” contest was published in their latest cookbook! Enjoy

                 Hearty Veggie Sandwiches
by Micki Sannar

The stuff you need:

2 teaspoons mayonnaise
2 teaspoons prepared mustard
4 slices whole wheat bread
4 slices cheddar cheese (3/4 ounce each)
2 slices red onion
1/4 cup sliced ripe olives, drained
1 small tomato, sliced
1 medium ripe avocado, peeled and sliced
1/8 teaspoon pepper
4 tablespoons Italian salad dressing
2 lettuce leaves

What to do:

1.Spread mayonnaise and mustard over two slices of bread; layer with
the cheese, onion, olives, tomato and avocado. Sprinkle with pepper.

2.Drizzle each sandwich with 1 tablespoon of dressing.Top with lettuce.

3.Drizzle remaining dressing over remaining bread; place over
sandwiches.

Yield: 2 servings.

Ugly in color, yet delicious and healthy in taste

Micki’s EZ Green Smoothie

Makes about 3.5 cups of green goodness

The stuff you need

1 cup green grapes

1 tsp. agave, optional (I like my greenie sweet)

1/8 small lime peel and all

1/2 apple (peel it if you dare)

1/2 cup pineapple

2 cups fresh spinach

1/2 ripe banana, peeled

1/2 cup white grape juice

1 tsp. pure vanilla

1 cup ice cubes

What to do with all of the stuff

1. Place all ingredients into your blender. Be sure to add it in the order listed

2. Start you mixer on a low speed to start or if you have a smoothie button, go for it!

3. No smoothie button, no problem, just slowly increase the speed as the ingredients start to blend together.

4. Blend for , oh about a minute Serve and enjoy delicious healthiness!!!

Also, as I mentioned my candy thermometer is not working. It took about 15-18 minutes to get the caramel to the firm ball stage. Be sure not to over cook. Olive oil tends to harden faster, so I would even under cook this just a wee bit.

Thanks for watching, and remember….Olive U

Micki

Follow me on twitter @oliveoilchic

EVOO Maple Caramel Apples Dipped in Homemade

This past Halloween, and for the first time in years, I broke with tradition and did not greet the children with a random skit at my door as I gave them their candy.  This means that I did not make my traditional caramel apples, dipped in homemade granola, served with my freshly brewed hot apple cider.  

Each Halloween this is the treat the adults get when they are willing to brave the elements in their SUVs!

After an incredible week of sickness, very little sleep, hospital visits,  and never ending work, I was ready for a break!

My big break came when my Hubby made reservations for us to celebrate our 22nd wedding anniversary at a Sundance Restaurant. We dined at The Foundry Grill. The FGR is one of two restaurant options when you eat at Sundance Resort. I usually prefer the FGR over The Tree Room because of its recognizable food and cozy atmosphere.

I ordered the Braised Short Rib and Dave ordered Shrimp and Scallop Scampi. We started off with a little soup and Caesar salad, accompanied with bread and butter. I also ordered a Virgin Margarita. Dave , liking the sour stuff, attempted once again to get a glass of real live cranberry juice (he always does this).

I asked the waiter for a sample of both soups. If you have ever been anywhere to eat with me I do this often, and many restaurants are more than happy to accommodate. Our fancy waiter looked perplexed and he said ”I’ll check”.

The drinks came first . My virgin margarita tasted like pure salt and Dave’s”pure cranberry”, well… not so pure, lots of sugar. The waiter tried to tell me that margaritas taste salty until you move the straw around. I tried that, and nope….still salty. I guess if it had some booze in it, I may not have noticed that I was drinking something which reminded me of the Great Salt Lake.

Okay, so the drinks were not our favorite…

Soon after the waiter contacted Robert Redford, President Obama, or someone in charge, he consented to bring me my samples of soup. I chose the tortilla soup.

On a scale from 1 to 10, I’d give it about a 6. It was luke warm and kind of bland. Nothing much to rave about. Dave’s caesar salad….the thing that comes to mind would be tiny fish. I say this because the salad was tiny and a bit heavy on the anchovies, which are usually blended into standard caesar dressing. I like a good fish every now and again, just not in my salad. Both the Salad and the soup needed a bit more salt. Hmmmm, I know… maybe it was placed in my margarita by accident.

Lastly, our main course arrived and it was nothing short of spectacular! Both entrees were as delicious as they were beautiful. From our first savory bites, to our last… Divine darling, just divine…

For dessert (my favorite food group),we shared a slice of apple pie. Take it from me, when eating at an upper scale grill restaurant, stick with the French sounding desserts, that way you will not be expecting your Grandmas Apple Pie… It was dry, but thankfully the smooth vanilla bean ice cream saved this pie from a most certain death.

The atmosphere was cozy, as we celebratedthe evening by a toasty fire. The Service was, eeehhh, just okay.

Dave and I were dressed more casually than others around us. I was becoming envious  as our waiter seemed to fawn over those dining and ordering fine wine & cocktails, and….. not asking to sample the soup.

So here’s my humble opinion:

Service- Precise, yet aloof.. very distant, and lacking personality.

Taste- Fantastic, as long as you stick to the main course.

Price- On the midline ($ 32) for the portion size. Mostly worth it!

Recommendation- Yes if you dress expensively, order wine, and drive up in a Lamborghini.

The FGR caters well to the upper eschalons of society, which we are not. However, you may be. So, why not give them a try?

Have you eaten at Sundance’s Foundry Grill Room? What do you think?

Happy Eating,

Micki

The first time I heard about the Pizookie (pronounced pa zoo key), was from my dear friend Tiffany. She talked about it as if was some kind of forbidden love affair

I felt so honored when, one day she brought me a batch of her famous Pizookie cookie dough. And, Ohhh,  let me tell you sista (or brotha), It was beyond delicious.

I have since learned that a Pizookie can be just about any cookie dough, spread over nearly an entire surface, forming a large, beautiful circle (don’t laugh, to me cookie dough is beautiful). Feel free to use whatever baking surface you can get your hands on. Perhaps a pizza stone, baking pan, cookie sheet, pie tin, or even tin foil (if you must). Once baked, it is served piping hot with vanilla ice cream on top. No scooping into individual portions, it is what it is…One big cookie, and as many spoons as there are people.

Now keep in mind that, a Pizookie is not meant to be enjoyed alone. Sharing your freshly baked Pizookie is a special experience. Trust me, it tastes best when it’s shared with those you love (or want to love). You may be tempted to eat the whole darn thing by yourself, and…. you may even have the ability to do so. However, sharing your Pizookie is essential in order to complete the fun, family & friendship experience that comes with your monster of a cookie.

Life , love, &  friendship does not get any sweeter than this!

Bon Appetite

Micki’s Healthier, Yummy, & Fun Pizookie

This dessert recipe is made using heart happy olive oil in the place of butter. Whole wheat pastry flour and oats replace the white flour usually found in a treat like this…Although made healthy, I believe you will agree that this Pizookie is as delicious as it is fun to eat!

Besides, who says healthy food has to taste like healthy food?

1 ¼ cups all-purpose flour  or whole wheat pastry flour

1 cup quick oats

1 teaspoon salt

1 teaspoon baking soda

2/3 cup pure or mild flavored EVOO

¼ cup sugar

1 ¼ cups brown sugar

2 eggs

2 tablespoons milk

2 teaspoons vanilla extract

1 cup semi-sweet  or dark chocolate chips

Low- fat vanilla bean ice cream (optional- but not for me)

Preheat oven to 375°F. Spray your choice of baking pan with olive oil or olive oil cooking spray.

Sift together the flour, salt, and baking soda. Set aside.

In mixer bowl, add the sugar and brown sugar. Mix medium speed until smooth and well blended.

Add eggs, milk, and vanilla. Mix again on medium speed until well blended.

Add flour mixture to moist mixture and blend until thoroughly combined. Fold n the chocolate chips

Place all of the cookie dough right smack dab in the center of you baking pan.. Bake for 15 minutes or until golden brown.

Top that piping hot Pizookie with ice cream and start enjoying!!!

Mini Lemon Cakes with Basil Lemon Syrup

Headed Into The Dessert Months

As we head into the dessert months, I am excited to share new recipes with you.  And as always, I am busy converting recipes from  delicious originals  into a fantastic healthier versions.

Why eat unhealthy desserts when healthier versions taste fantastic and are better for you.

Today’s recipe is a favorite of my friend, Chef Bryan Woolley. I converted his recipe with him on Chef’s Stage at the Utah Home and Garden Show last weekend! I really have a great time cooking with Bryan, and he really enjoyed the taste of a healthy version of one of his signature recipes.

Remember, when someone tells you that desserts can not be made with olive oil, or whole grains, you just make this little yummy for them, and KNOCK THEIR SOCKS OFF!!!

Mini Lemon Cakes with Lemon Basil SyrupCake Ingredients

1/3 cup pure or Meyer Lemon extra virgin olive oil, plus 2 Tbsp

¾ cup whole wheat pastry flour. plus additional for dusting

2/3 cup plus ¼ cup sugar

¼ tsp salt

3 large eggs, separated, at room temperature for 30 minutes

2 tbsp fresh lemon juice

1 tbsp lemon zest

 For Syrup

1 ¼ cups sugar

1 ½ cups water

1 strip fresh lemon zest

½ cup fresh lemon juice

8 large fresh basil sprigs

Put oven rack in middle position in a preheated  350°F oven. Generously brush 8 muffin cups with olive oi. Dust cups with cake flour, knocking out excess. Spray entire pan with olive oil cooking spray.

Beat together olive oil, 2/3 cup sugar, and 1/8 teaspoon salt in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then add egg yolks, 1 at a time, beating until well blended. Beat in lemon juice and 2 teaspoons zest until combined. Add flour and mix at low speed until just combined. 

In a separate mixer bowel, beat egg  whites with remaining 1/8 teaspoon salt in another bowl with cleaned beaters until they hold soft peaks. Add 2 tablespoons sugar, a little at a time, beating, then beat until whites just hold stiff peaks. Stir 1/4 of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.

Adding 1/4 of the egg whites will lighten the batter just a bit.

 Spoon batter into 8 prepared muffin cups. Blend remaining 2 tablespoons sugar and 1 teaspoon zest with your fingertips and sprinkle over batter, then bake until cakes are puffed, edges are golden, and a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Cool cakes in pan on a rack 15 minutes, then lift out cakes carefully (tops will break easily) and cool completely on rack.

Make sure to oil and flour the pan really well, these babies stick like no other.

To make syrup:

Bring all syrup ingredients to a boil, covered, in a 3-quart heavy saucepan over moderate heat, stirring occasionally, then remove lid and boil 10 minutes. Pour syrup through a sieve into a bowl, pressing on and then discarding solids. Cool to room temperature. 

Use a Very Fine Strainer

 To assemble dessert:

Drizzle about a tablespoon of the syrup on a plate. Place mini cake in the center. Dust with Powder sugar, a dallop of light vanilla bean ice cream (optional), and a sprig of fresh basil.

Just another tip when photographing your masterpiece, make sure your nice camera is charged, so that you do not have to use your cookpix!!!

You can fin my cookbook, Olive Oil Desserts at Fine Booksellers everywhere

 or visit www.oliveoildesserts.com to learn more!!!

I have always taken my chocolate seriously….and I mean seriously!!! I never met a chocolate I didn’t fall in love with. However, I must admit I do eat dark, healthy chocolate daily as I know that it is full of healthy flavanoids and antioxidants. Each day I enjoy 2-3 little squares of gourmet healthy chocolate. In total, I am consuming 15,300 ORAC and 2,250 units of flavonoids , Plus 1 billion beneficial micro-organisms.

I will proclaim it here and now…I LOVE CHOCOLATE! I love how it tastes, and I love how it makes me feel.

Now, before I get too serious and bore you to sleep, I want to share some very funny chocolate quotes. If you know me or the writings from my cookbook, Olive Oil Desserts, you know how much I  love food quotes.  If you don’t know me, that’s okay…. I still think you will get a giggle

I was going to post some health info about chocolate, but I just can’t get serious about chocolate right now, not when I am reading these quotes . So, oh well…I guess I will share more about the healthy benefits of dark chocolate on my next post.

So, here ya go…. and oh yes…..have a healthy and sweet day. Micki

• SEVEN DAYS WITHOUT CHOCOLATE MAKES ONE WEAK.
• LIFE WITHOUT CHOCOLATE IS NO LIFE AT ALL. 
•  I WANT IT ALL!!! AND I WANT IT DIPPED IN CHOCOLATE.
• CHOCOLATE IS CHEAPER THAN THERAPY, AND YOU DON’T NEED AN APPOINTMENT.
• CHOCOLATE DOESN’T MAKE THE WORLD GO AROUND. BUT IT CERTAINLY MAKES THE TRIP WORTHWHILE.
• AND ON THE EIGHTH DAY GOD CREATED CHOCOLATE.
• THE BEST THINGS IN LIFE ARE CHOCOLATE.
• SO MUCH CHOCOLATE. SO LITTLE TIME!
• IF THERE IS NO CHOCOLATE IN HEAVEN, I’M NOT GOING!
• IN THE COOKIES OF LIFE, FRIENDS ARE THE CHOCOLATE CHIPS.
• LIFE IS LIKE A BOX OF CHOCOLATES. . . FULL OF NUTS.
• WHAT CAME FIRST, WOMAN OR THE CHOCOLATE BAR?
• CHOCOLATE. . . IT ISN’T JUST FOR BREAKFAST ANYMORE.
• I WOULD GIVE UP CHOCOLATE, BUT I’M NO QUITTER.
• THERE’S NOTHING BETTER THAN A GOOD FRIEND, EXCEPT A GOOD FRIEND WITH CHOCOLATE
• CHOCOLATE: HERE TODAY… GONE TODAY!
• CHOCOLATE MILK: THE POOR MAN’S CHAMPAGNE
• PUT THE CHOCOLATE IN THE BAG AND NOBODY GETS HURT.
• A DAY WITHOUT CHOCOLATE, IS A DAY WITHOUT SUNSHINE. 
• IF IT WERE NOT FOR CHOCOLATE, THERE WOULD NOT BE A NEED FOR CONTROL TOP PANTY HOSE. AN ENTIRE GARMENT INDUSTRY WOULD HAVE BEEN DEVASTATED! 
• IF AT FIRST YOU DON’T SUCCEED, HAVE A CHOCOLATE.
• THERE ARE FOUR BASIC FOOD GROUPS: MILK CHOCOLATE, DARK CHOCOLATE, WHITE CHOCOLATE, AND CHOCOLATE TRUFFLES
• NOBODY KNOWS THE TRUFFLES I’VE SEEN

Okay, let’s get serious for just a moment…. or maybe not, that will be my next post… stay tuned!

As always, feel free to email me anytime.

Mic

And there will be another post, oh yes….. another post indeed…..

Have a sweet day,

Micki

Buy a copy Of Olive Oil Desserts Today!!!