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OH NO!!!! BREAKFAST AND LUNCHES AGAIN!!!!!
Don't Sweat
Healthy and Quick BACK TO SCHOOL recipes
Homemade Granola
4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups slice almonds
3/4 cup vegetable oil (or less)
1/2 cup good honey (or half honey, half molasses)
1 1/2 cups of dried apricots
1 cup small diced dried figs
1 cup dried cherries
1 cup dried cranberries
1 cup roasted, unsalted cashews
Preheat oven to 350.
Toss the oats, coconut and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 1-in sheetpan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 30 minutes (maybe a touch more).
Remove the granola from the oven and cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store in airtight container.
(can also heat up a touch more honey and pour it over)
Ina Garten, Food Network, 2012
Great with yogurt in the morning or as an afternoon snack with peanut butter.
Avocado and Yogurt Dip
1 16-oz container plain nonfat yogurt
1 tsp ground cumn
1 large avocado, peeled, halved, pitted and coarsely chopped
1 small clove garlic
2 tsp minced jalapeno (optional)
4 TBL chopped fresh cilantro (optional)
Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap and chill overnight. (Straining the yogurt makes dip creamier)
Discard liquid from yogurt. Transfer yogurt to food processor. Stir cumin in small dry skillet over medium-low heat until fragrantm about a minute. Add cumin to processor, then avocado, garlic and jalapeno and cilantro if you choose. Process til smooth. Season with salt and pepper.
Can be prepared 6 hours prior; press plastic wrap onto surface of dip and chill.
Bon Apetit, 7/2003
Dip with anything: veggies, pretzels, apples | 
