Cooking - for a new lifestyle (Our Test Kitchen)

Preparation 10 min / Cooking 35 min 150 calories per serving [See all nutrition info] Cooking dish: 30x38 cm vegetable oil spray, or butter , for the baking sheet 8 cups rolled oats 2 cups unsweetened coconut flakes 1 3/4 cup hazelnuts, shelled, coarsely chopped 1/4 cup canola oil 1/4 cup honey 1/3 cup maple syrup Preheat the oven to 190°C/375°F. Lightly oil or butter a large baking sheet (about 30 x 38 cm). Combine the dry ingredients in a large bowl. Pour the oil, honey, and maple syrup into a small bowl, then warm it up about 30 seconds in a microwave oven. Pour this mixture over the dry ingredients then toss well. Spread the mixture onto the prepared baking sheet. Bake in the middle of the oven for about 30 to 40 min or until golden brown and crispy. Stir every 10 min to brown evenly and avoid burning the mixture. Let the granola cool down: It will become crispier and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once...

Eat, Shrink & Be Merry cookbook The next time will be tried with strawberries. Filling 6 cups fresh blueberries 1/3 cup granulated sugar 2 tbsp cornstarch 2 tbsp freshly squeezed lemon juice 2 tsp grated lemon zest (I cut down to 1 since I was using dried) Topping 1 cup quick-cooking rolled oats (not instant) 1/2 cup all purpose floour 1/3 cup packed brown sugar 1/2 tsp ground cinnamon 1/4 cup butter, melted 2 tbsp apple juice or orange juice 1 cup low fat vanilla yogurt, light whipped topping Directions 1) Preheat oven to 375F. Spray 9x13 inch baking dish with cooking spray. Add blueberries. Sprinkle blueberries with granulated sugar, cornstarch, lemon juice and lemon zest. Mix well and set aside. 2) To make topping, combine oats, flour, brown sugar and cinnamon in a medium bowl. Add melted butter and juice. Using a fork, stir until mixture resembles coarse crumbs. Sprinkle crumb mixture evenly over coated blueberries. 3) Bake for 30mins, until blueber...