Grain Goddess Granola Bars

I adapt this recipe seemingly each time I make granola bars, and regardless, Sarah (Jackson’s Mom) makes me feel as though I’ve performed a miracle each time. Thus, if you are in need of feeling like a Goddess (or God), whip up a batch of these. The reviews from the kids are hit or miss, but the parents love them!

  • 1 cup old fashioned rolled oats
  • 1/2 cup raw millet
  • 3 Tbsp flax seeds
  • 2 ripe bananas, mashed
  • 2 Tbsp molasses
  • 2 Tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricots, chopped

Preheat oven to 325 Fahrenheit.

In a large bowl combine oats, millet, and flax seeds. Set aside. In a separate bowl mash bananas, add molasses, coconut oil, and vanilla. Combine the two mixtures and fold in dried fruit.

Divide the batter into a greased muffin pan and press down each granola cake lightly to ensure that they are each formed, and not crumbling after you bake them. Bake for 30 minutes, cool. Keep refrigerated, or freeze.



Lunches: March 5 – 7

Kale and Adzuki Bean Salad:

This is a recipe from Jackie (Luca’s mom), it has become one of my favourite recipes for it’s simplicity and it’s flavour! Delicious and nutritious!

Kale, adzuki beans, tamari, cumin, corainder

Brazilian Black Bean Soup:

Black beans, garlic, carrot, orange juice, cumin, red pepper

Ba-Da Bing Ba-Da Bean Dip

Black beans, lentils, red pepper, red onion, salsa, Catalina dressing

Gingered Carrot Millet Muffins

makes 12-15 muffins

2 cups whole wheat pastry flour                                                                                         1/3 cup raw millet                                                                                                                 1/2 cup sugar                                                                                                                   teaspoon baking powder                                                                                                     3/4 teaspoon baking soda                                                                                                   1/2 teaspoon ground ginger                                                                                                 2 eggs                                                                                                                                 1/2 cup almond milk                                                                                                            1/3 cup coconut oil, melted                                                                                                  1 teaspoon fresh grated ginger                                                                                             2 cups grated carrots, about 3 large carrots

Preheat the oven to 400˚F. Line a muffin tin with paper muffin liners. In a large bowl whisk together the flour, millet, sugar, baking powder, baking soda, ground ginger, and salt. Set aside. In a medium bowl combine eggs, almond milk, coconut oil and fresh ginger. Stir in the carrots, then pour all the wet mixture into the dry. Fold the wet into the dry just until combined. This may take a few strokes as the batter is very thick.

Scoop out batter into prepared muffin tins, filling roughly level with the top of the pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly. Serve warm or room temperature. Store covered for about 2-3 days or freeze for a month.

Lunches: February 27 – March 2

Quinoa Chili: Quinoa, kidney beans, tomato paste, diced tomatoes, chili powder

Red Lentil Hummus and Rice: Red lentils, garlic, tahini, lemon juice, agave syrup, cumin

Sweet Potato Curry: Sweet potatoes, black beans, coconut milk, curry, onion, ginger

Ba Da Bing Ba Da Bean Dip: Black beans, lentils, salsa, Catalina dressing, red onion

Quesadillas and Gallo Pinto: Whole wheat wraps, cheddar cheese, black beans, basmati rice

Lunches: February 20 – 24

Vegetable Pot Pie:

Potatoes, carrots, peas, leeks, peas, vegetable broth, flour, shortening

Tex-Mex Quinoa Salad

Quinoa, pepitas, black beans, diced tomatoes, dried apricot, orange juice, cumin, lime

Butternut Squash and Chickpea Coconut Curry:

Butternut squash, chickpeas, coconut milk, peas, tomatoes, vegetable broth, curry powder, onion,

Red Lentil Daal:

Red lentils, ginger, onion, tomato paste, coconut milk, curry, raisins

Black Bean Soup:

Black beans, vegetable broth, garlic, onion, taco seasoning

Lunches: February 13-17

Chili Shepherd’s Pie:

Kidney beans, black beans, pureed tomatoes, diced tomatoes, mashed potatoes, garlic

Bean Dip on Rice:

Black beans, lentils, catalina dressing, salsa, red pepper, red onion, basmati rice


Refried beans, rice, wraps, red peppers

Quinoa Salad With Corn and Black Beans:

Quinoa, corn, black beans, honey, lime

Quinoa and Mung Bean Burgers With Roasted Sweet Potatoes:

Quinoa, mung beans, cumin, coriander, turmeric, sweet potatoes

Ba-Da Bing, Ba-Da Bean Dip

This recipe was given to me by a friend a couple of years ago. It’s a consistent “crowd-pleaser,” and secretly, is one of the most easy dips to prepare. Serve cold with nachos, or serve warm on rice!

Ba-Da Bing, Ba-Da Bean Dip

1 can black beans

1 can lentils

½ cup catalina dressing

½ cup salsa

½ red pepper, diced

½ green pepper, diced

2 Tbsp. red onion, thinly diced

2 cloves garlic, minced


1. Rinse the beans.

2. Combine all of the ingredients.

3. Let sit for at least 30 minutes to combine the flavours.

4. Enjoy!