Granola – Healthy & Homemade

I love granola, but I hate the high price and the high fat & sugar. I’ve come up with a version that is so yummy, inexpensive and healthy!

1/4 cup coconut oil (melted)

1/2 cup organic pure maple syrup

4 cups oats

2 cups unsweetened coconut

2 cups coarsely chopped almonds or pecans

1 cup sunflower seeds

1 1/2 cups dried fruit (apricots, cherries, blueberries) optional

1 cup raisins

1 cup cranberries

Whisk together oil and maple syrup, set aside. Toss oats, coconut, almonds and sunflowers together in a large bowl. Ad the oil mixture and stir until well combined. Pour onto 2 baking sheets and place in a 325 oven for approx 25 min. Turn the mixture approx every 5 – 8 min so it doesn’t burn. Remove from oven, let cool, stirring occasionally. Add in your raisins and cranberries and other dried fruit. Store in an airtight container.

Not only is this great with almond milk, but is a great snack on plain yogurt with some fresh fruit added or simple as is! Hope you and your family enjoy it!


Spanish Chicken

SPANISH  CHICKEN                            

Enough chicken for four with skin on

  • 1 large garlic clove, crushed
  • 400g can of chopped tomatoes,
  • 1pt or 500 ml Chicken or vegetable stock,
  • 2tbs oil,  tabasco to taste, ½ teasp salt, black pepper,
  • 2 onions (6oz ) chopped,
  • 2 peppers red and green, deseeded and chopped,
  • 2 oz Choritzo, sliced
  • 1 can Butter beans, drained,
  • ½ French bread stick and 2 oz of garlic herb butter (a day old preferably)
  • Parsley to garnish

Preheat the oven to 180c / 375f / gas 5.

Fry the chicken pieces, skin side down, in a large oven proof pan.

When nicely browned, take out and add the oil, onions, garlic and peppers, and lightly fry until the onions are soft.  Add the tomatoes and stock and a healthy dash of tabasco, salt and pepper and simmer for ten minutes, uncovered, which will reduce and thicken.  Replace the chicken and add the chorizo and butter beans.

TIP: this can be done the day before.

TO FINISH – Tear up the French bread into approx 2” lumps and pack it tightly on top of the casserole. Melt the garlic butter and paint it all over the bread, (alternatively use Garlic bread). Put in the hot oven for 45 minutes when the bread will have soaked up some of the juices, but will be really crusty on top.  You may like to use this idea on other casseroles, it’s very more-ish!

Grandma’s Sweet & Savory Secrets

Potato Soup

Busy night? This simple, quick, rich soup is perfect for a last minute dinner!


  • 1 oz. butter
  • 1 medium onion
  • 3 large baking potato’s – peeled & sliced
  • 1 TBS flour
  • 5 cups chicken broth
  • 1 bay leaf
  • pepper & salt
  • 2 TBS cream (optional)


Melt butter in large pot, add onion and potato, stir to soften. Add flour, stock, bay leaf, cream, salt & pepper and simmer for 30 minutes or until potatoes are soft. Pour small batches into a blender and blend until smooth or use a hand blender directly in pot until smooth.

Top with sour cream and grated cheddar & serve with french bread. (For a twist add in crumbled bacon or sausage)



Grandma’s Sweet & Savory Secrets

The Best Chocolate Cake!

*You must put the ingredients in the bowl in the order given and DO NOT mix until the very last ingredient (boiling water) is added!


  • 1 cup sugar
  • 1/2 cup milk
  • 1 egg
  • 1/2 cup shortening (I use melted butter or oil)
  • 1/2 tsp salt
  • 1 tsp soda
  • 1 tsp vanilla
  • 1 1/2 cup flour
  • 1/2 cup cocoa
  • 1/2 cup boiling water

Beat vigorously until smooth. Pour into 9 x 9 greased pan and bake for 30 – 35 minutes at 350 degrees.

This is a very dark and moist chocolate cake that melts in your mouth!



Grandma’s Sweet & Savory Secrets

Chicken Thai Thighs


  • 2 lbs chicken thighs
  • 2 TBS peanut butter
  • 1/3 cup green onion
  • 3 TBS hoisin sauce
  • 2 garlic crushed
  • 1 TBS fresh ginger
  • 1 TBS soya
  • 1 TBS oil
  • 1 TBS fresh lemon juice
  • 1/2 tsp hot sauce
  • 2 TBS parsley or coriander


Blend all ingredients together and spoon over chicken pieces. Bake for 45 – 50 minutes @ 375 degrees


Grandma’s Sweet & Savory Secrets

Honey Mustard Marinade or Baste


  • 1 TBS dijon mustard
  • 1 TBS soya
  • 1/2 tsp curry powder
  • 1 garlic clove crushed
  • 1 TBS liquid honey
  • 1 TBS fresh lemon juice

Blend all together and baste or marinade any type of fish or meat. My favorite is on beef roast! OMG so good!!!


Any-way you want it sushi

This isn’t actual sushi, but a whole-wheat tortilla filled with meat, then rolled up and sliced into maki-style rounds. A fun idea for back to school lunch options and there are so many things you could fill it with. You could even send a little honey mustard or sweet and sour dip on the side.

Main Recipe

1 Whole wheat tortilla shell

1 – 2 TBSP cream cheese

Choice of meat (ham, roast beef, cooked chicken, turkey, etc.)

Then add anything from lettuce, cheese, sliced cucumber, avocado, sesame seeds, dried cranberries to shredded carrot.

Spread cream cheese all over tortilla (right to edges), arrange meat and veggies in layers. Leave about an inch of cream cheese showing around the edge, this helps to seal the roll and keep it from unwrapping. Roll tight. If it won’t stay closed, simply add a bit of cream cheese along the edge. Using a serrated knife, cut the roll into 1 – inch rounds. Super easy and fun to eat!

Another option for this recipe is cream cheese and sliced fruit with a sprinkle of sugared cinnamon! Yummy!!!



Grandma’s Sweet & Savory Secrets

The Best Bran Muffins!

*This makes a large batch that you can keep in the fridge and use when you want fresh muffins.

In a large bowl: (mix together and let cool slightly)

  • 2 cups All Bran cereal
  • 2 cups boiling water


  • 2 cups brown sugar
  • 1 cup veg, olive or grapeseed oil
  • 1 tsp salt
  • 3 TBSP baking soda (mixed into 1 TBSP water)


  • 5 cups flour (whole wheat)
  • 2 cups raisins
  • 4 cups bran
  • 1 litre (less 1/2 cup) butter milk (3 1/2 cups)
  • 5 eggs
  • 1/2 cup black-strap molasses

Stir together until just mixed.

Bake in large paper muffin liners for 25 minutes @ 350 degrees

*Keep batter covered in fridge for up to 6 weeks & make muffins as you need them.

These are the richest, moistest bran muffins ever!

Grandma’s Sweet & Savory Secrets

Peanut Butter Power Bars

  • 1/2 cup brown sugar
  • 1/4 cup peanut butter
  • 1/2 cup chocolate chips
  • 1/4 cup almond milk, milk or soy
  • 1/4 cup honey or molasses
  • 1/2 cup coconut
  • 2 TBSP Oil (Coconut, Olive or Grapeseed)
  • 4 TBSP ground flaxseed
  • 1 TBSP vanilla
  • 3/4 cup whole wheat flour
  • 1 cup oats
  • 1/2 tsp baking soda
  • 1/4 cup sunflower seeds
  • 1/2 cup raisins
  • 1/2 cup nuts (your choice)
  • pinch of salt

Mix all ingredients together and spread in a greased 9 x 13 pan. The mixture will be sticky, so be sure to wet your spatula to press into the pan. Bake at 350 degrees for 20 minutes, cool and cut into bars.

If your allergic to peanut butter you could easily use almond or nut free butter.


Grandma’s Sweet & Savory Secrets

Foxy’s Ginger Cookies

  • 3/4 cup butter
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups flour
  • 2 tsp soda
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1 tsp ginger


Combine all ingredients. Roll into small balls and then roll into white sugar. Place on a greased baking sheet (do not flatten) and be sure to leave room between as they will spread out. Bake for 10 – 15 min @ 350 degrees oven. Under baking will result in a softer, chewy cookie.