Emily's Granola

8 cups oats
1 1/2 cup coconut oil
1 1/2 T cinnamon
1 T vanilla
3 cups maple syrup
1 tsp salt

Optional: slivered raw almonds, whole raw almonds, pumpkin seeds or pepitas, hemp seeds, craisins

Melt coconut oil, mix all ingredients except oats together. In a large bowl combine oats with other dry ingredients of your choosing. Pour liquid mixture over oats and stir to combine. Spread onto sprayed cookie sheets and bake at 325 for 15 minutes. Remove pan and stir mix then bake for additional 15 minutes until golden and crispy. Cool to room temp and stir again.

Thai Salmon

Salmon Fillets
Salt
Thai sweet chili sauce
sliced green onions



Sprinkle salt onto salmon and top with thai sweet chili sauce, coating the fish evenly.

Grill or bake salmon until flakey. Serve topped with green onions over hot rice. Add more sauce as needed over the rice.


Thai sweet chili sauce:

Ingredients

1/2 cup maple syrup
1/4 cup water
2 tbsp white vinegar
1 tbsp cornstarch
1 small garlic clove, crushed
1 tsp salt
1/2 tsp chili flakes
Directions

In a small saucepan, whisk all ingredients until combined. Bring to a boil, reduce heat to low and simmer for 10 minutes or until thickened. Transfer to a glass jar and use with meats, seafood, vegetables and for dipping.
Storage Instructions: Refrigerate for up to a few months.

Thai Sweet Chili Sauce

Ingredients

1/2 cup maple syrup
1/4 cup water
2 tbsp white vinegar
1 tbsp cornstarch
1 small garlic clove, crushed
1 tsp salt
1/2 tsp chili flakes
Directions

In a small saucepan, whisk all ingredients until combined. Bring to a boil, reduce heat to low and simmer for 10 minutes or until thickened. Transfer to a glass jar and use with meats, seafood, vegetables and for dipping.
Storage Instructions: Refrigerate for up to a few months.

*I used a little less chili flakes to decrease the heat

Oatmeal Pancake Mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil

DIRECTIONS

Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.


To make the pancakes: whisk together 1 cup of mix, 1 egg, and 1/2 to 1 cup buttermilk (depending on how thick you want your batter. Here is a guide for making your own buttermilk). The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around!


From Mels Kitchen Cafe

Tin Foil Dinners

Frozen Peas
Sliced potatoes
salt and pepper
yellow sliced onion
carrots sliced thin
Meat

To Assemble:
Potatoes carrots on bottom, then meat patty, dollop of cream of mushroom, then peas and onions followed by salt and pepper.

*Other options mushrooms, sweet potatoes,