Barley and Black Bean Burgers

Barley, black bean burger with mashed avocado, caramelized onions and tomatoes.

• Can of black beans (or ½ cup dried black beans, soaked overnight and boiled until soft)
• ¼ cup dried pearl barley, soaked overnight and cooked on the stove
• ¼ green onion, chopped fine
• 1/3 cup carrots, diced fine
• ½ cup leafy greens (tougher greens like kale work best)
• 2 tbsp bread crumbs
• 1tbsp olive oil

1. Soak the barley (and black beans, if you’re using the dried variety) overnight and cook them on the stove.
2. Sauté leafy greens, green onion, and carrots in the olive oil in a pan. Once everything is cooked, turn off the heat and set it aside.
3. Process the black beans in a food processor first – then, add the barley until everything is mixed through.
4. Add the cooked vegetables and bread crumbs to the food processor and pulse until it is completely incorporated. Season the mix with salt and pepper to taste.
5. Form patties with the mix. If you want to cook them fresh, pan fry them until both sides are brown and finish heating through in an oven for about 15 minutes. If you want to cook them on the barbecue, it works best if you freeze the patties first.

Backyard Corn Dogs

Home made corn dog fried sausage skewer with mustard

These nostalgic and simple corn dogs are perfect for kids (and adults!) to have as quick and tasty meal during the busy summer months. Don’t forget the mustard on top!

• ½ cup cornmeal
• ½ cup all-purpose flour
• ¼ tsp salt
• 1/8 tsp black pepper
• 1/8 cup white sugar
• 2 tsp baking powder
• 1 egg
• ½ cup milk
• Vegetable oil for frying
• 8 hot dogs or sausages of your choice

1. In a large bowl, combine cornmeal, flour, salt and pepper, sugar, and baking powder; then mix in the egg and milk;
2. Preheat oil in a deep saucepan over medium heat;
3. Insert wooden skewers into the hot dogs; roll them in the batter until they are well coated;
4. Fry two or three corn dogs at a time until lightly browned, and drain them on paper towels.

Whole grain granola

Whole grain granola


4 shredded wheat biscuit-type cereal biscuits crumbled fine
1 cup rolled oats
½ cup wheat bran
½ cup sesame seeds
½ cup sunflower seeds
½ cup wheat germ
⅓ cup peanuts (or chopped walnuts, pecans)
⅓ cup slivered almonds
⅓ cup pumpkin seeds
2 ½ Tbsp honey
2 Tbsp oil
½ cup dried fruit (dried cranberries, dried blueberries, dried cherries, raisins) Continue reading “Whole grain granola”

Maple oatmeal pecan bars

Maple oatmeal pecan bars

Merry Christmas! Try these delicious maple oatmeal pecan bars for a festive holiday treat!


3/4 cup (1 ½ sticks) butter

2 1/4 cups oats (quick, uncooked)

2 cups all-purpose flour

1 1/2 cups brown sugar (firmly packed)

1 tsp baking soda

1 tsp salt

1/3 cup maple syrup

1 egg (lightly beaten)

1 tsp vanilla


1 1/2 cups chopped pecans

1/4 cup firmly packed brown sugar

1/3 cup maple syrup


Heat oven to 350 degrees and spray a 13×9-inch baking pan with no-stick cooking spray.

Melt butter and set aside to cool.

In large bowl, combine oats, flour, brown sugar, baking soda and salt; mix well. (Dough will be stiff).

In a smaller bowl, combine melted butter, syrup, egg and vanilla; mix well. Add this mixture to the oat mixture and mix well.

Press dough evenly onto bottom of pan.

For topping, combine pecans and brown sugar in small bowl, then sprinkle evenly over dough. Press down lightly and drizzle syrup evenly over pecans.

Bake 35 to 38 minutes or until edges are set but middle is soft. Cool completely in pan on wire rack and cut into bars for serving.