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Healthy Eating

Homemade Cranberry Almond Granola

February 23, 2016 by Dawna Stone

There's something very satisfying about making homemade granola. For starters, you know exactly what ingredients are going into the mixture, and you can make a big batch that can feed you and your family for days.

Cranberry almond granola close_sml

I often make the granola during the weekend in preparation for the coming week's breakfasts. My favorite morning meal at the moment in a Dark Cherry Smoothie Bowl (recipe coming later this week) sprinkled with this Cherry Almond Granola. But the possibilities of breakfast combinations are endless.

In addition to breakfast, this granola makes for a great afternoon snack. My kids love enjoying it right after school… the flavor and crunch is always a hit.

cranberry almond granola plate_sml

I hope you enjoy this homemade granola…perhaps it'll inspire you to create your very own favorite breakfast bowl combinations.

Homemade Cranberry Almond Granola
  • CourseBreakfast, Snack
Servings
8
Servings
8
Homemade Cranberry Almond Granola
  • CourseBreakfast, Snack
Servings
8
Servings
8
Ingredients
  • 2cups organic gluten-free oats
  • 1tbsp coconut oilmelted
  • 1tbsp honey(or maple syrup for vegan version)
  • 1tbsp almond butter
  • 1tsp vanilla
  • 1tbsp sliced almonds
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. In a medium bowl mix together the coconut oil, honey (or syrup), almond butter and vanilla. Mix until smooth.
  3. Add oats and almonds and mix until completely coated. Spread on a parchment paper lined baking tray and back at 350°F for 12-15 minutes or until golden brown.
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Oatmeal with Fresh Berries and Almond Milk

October 31, 2013 by Dawna Stone

Are you growing tired of your typical morning meal? Add some variety by incorporating oatmeal. Oatmeal is ideal if you are trying to lose or maintain weight. Just remember, it is easy to consume more than the recommended serving size. Pay close attention to the recipe and/or label to make sure you are keeping to a single serving. Also, add a touch of fresh fruit or milk for that little bit of balanced sweetness.

Oatmeal with Fresh Berries and Almond Milk
Servings
1
Servings
1
Oatmeal with Fresh Berries and Almond Milk
Servings
1
Servings
1
Ingredients
  • 1 1/2cups water
  • 1/2cup gluten-free steel-cut oats
  • 1/2cup mixed berries
  • 1/2cup unsweetened almond milk
Servings:
Instructions
  1. In a saucepan over medium-high heat, bring the water to a boil.
  2. Add the oats, cover, and reduce the heat to low.
  3. Cook, stirring occasionally, for 10 to 20 minutes. The length of time needed to cook the oats depends on the type of oats and how chewy you like them. Steel-cut oats take longer than rolled oats.
  4. Remove the covered pan from the heat and let it sit for a few minutes.
  5. Serve the hot oatmeal topped with the berries and milk.
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Grilled Herb Chicken with steamed broccoli and green salad

October 31, 2013 by Dawna Stone

Most everyone likes a good grilled chicken recipe. Chicken is easy to make and a good protein-rich meal that can please everyone in the family (even the kids!). This grilled chicken recipe has a fresh herb flavor you're sure to love! Don't forget the veggies – the broccoli and side salad are the perfect pair.

Grilled Herb Chicken with Steamed Broccoli and Green Salad
Servings
4
Servings
4
Grilled Herb Chicken with Steamed Broccoli and Green Salad
Servings
4
Servings
4
Ingredients
  • 4 boneless, skinless chicken breast halvespounded to an even thickness
  • 1tablespoon extra virgin olive oil
  • 1teaspoon dried oregano
  • 1teaspoon fresh thyme leavesor 1/4 teaspoon dried
  • 1teaspoon fresh rosemary leaves
  • 1/2teaspoon sea salt
  • 1/4teaspoon minced garlic
  • 1head broccoli
  • 4cups mixed greens
  • 8-12 grape tomatoes
  • 1/2 cucumberdiced
  • 2tablespoons dressing of your choice(see below for dressing options)
Servings:
Instructions
  1. Herb Chicken: Preheat a grill pan over medium heat. Meanwhile, in a resealable plastic bag, combine the chicken, oil, oregano, thyme, rosemary, salt and garlic. Shake the sealed bag to coat the chicken. Transfer the chicken to the grill pan and cook, turning once, for 6 to 8 minutes, or until a thermometer inserted in the center registers 165 degrees and the juices run clear. Transfer the chicken to a serving platter and let it stand for 3 minutes to reabsorb the juices before slicing and serving. Note: If you don't have access to a grill, place chicken in a glass dish and bake at 350 degrees for approximately 15-20 minutes, turning once, or until no trace of pink remains.
  2. Steamed Broccoli: Rinse broccoli, cut off stalk, and break into bite-size pieces. Bring 1-inch water and salt to boil in saucepan with steamer. Add broccoli, and cover, reduce heat to medium, and cook for 4-6 minutes or until broccoli is bright green and tender. Note: If you don't have a steamer, steam vegetables directly in water.
  3. Green Salad: Combine mixed greens, tomatoes, and cucumbers, and divide onto 4 plates. Drizzle with dressing of your choice (see below for dressing options).
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White Balsamic Vinaigrette Dressing
Makes about 1 cup.
White Balsamic Vinaigrette Dressing
Makes about 1 cup.
Ingredients
  • 3/4cup white balsamic vinegar
  • 1/4cup extra virgin olive oil
  • 2tablespoons Dijon mustard
  • 1/2teaspoon sea salt
  • 1/4teaspoon Ground black pepper
Servings:
Instructions
  1. In a jar with a lid, mix together the vinegar, oil, and mustard. Add the salt and pepper, cover with the lid, and shake well before serving.
  2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
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Italian Vinaigrette Dressing
Makes about 3/4 cup.
Italian Vinaigrette Dressing
Makes about 3/4 cup.
Ingredients
  • 6tablespoons extra virgin olive oil
  • 6tablespoons red wine vinegar
  • 2tablespoons lemon juice
  • 2teaspoons Dijon mustard
  • 2teaspoons minced garlic
  • 1/2teaspoon sea salt
  • 1/4teaspoon Ground black pepper
Servings:
Instructions
  1. In a jar with a lid, mix together the oil, vinegar, and lemon juice. Add the mustard, garlic, salt, and pepper. Cover with the lid and shake well before serving.
  2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
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Walnut Vinaigrette Dressing
Makes 1/2 cup.
Walnut Vinaigrette Dressing
Makes 1/2 cup.
Ingredients
  • 1/4cup extra virgin olive oil
  • 1/4cup walnut pieces
  • 2tablespoons apple cider vinegar
  • 1teaspoon Dijon mustard
  • 1teaspoon grated orange peel
  • 1 clove garlicchopped
  • 1/4teaspoon sea salt
  • 1/4teaspoon Ground black pepper
Servings:
Instructions
  1. In a blender or mini food processor, combine the oil, walnuts, vinegar, mustard, orange peel, garlic, salt, and pepper. Blend or process just until coarse.
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Citrus Vinaigrette Dressing
Makes about 1 cup.
Citrus Vinaigrette Dressing
Makes about 1 cup.
Ingredients
  • 6tablespoons red wine vinegar
  • 1/4cup lemon juice
  • 1/4cup orange juice
  • 1/4cup extra virgin olive oil
  • 2tablespoons Dijon mustard
  • 1/2teaspoon sea salt
  • 1/4teaspoon Ground black pepper
Servings:
Instructions
  1. In a jar with a lid, mix together the vinegar, lemon and orange juices, and oil. Add the mustard, salt, and pepper. Cover with the lid and shake well before serving.
  2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
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Greek Dressing
Makes about 1 cup.
Greek Dressing
Makes about 1 cup.
Ingredients
  • 1/2cup extra virgin olive oil
  • 1/4cup red wine vinegar
  • 1/4cup lemon juice
  • 2 tablespoons+2 teaspoons fresh oregano leaves(or 4 teaspoons dried oregano)
  • 1/2teaspoon sea salt
  • 1/4teaspoon Ground black pepper
Servings:
Instructions
  1. In a jar with a lid, mix together the oil, vinegar, and lemon juice. Add the oregano, salt, and pepper. Cover with the lid and shake well before serving.
  2. Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
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Three-Bean Salad Recipe

September 16, 2013 by Dawna Stone

Here is another recipe from The Healthy You Diet that is simple to make and great tasting! It is even better the next day after refrigerating. If you are looking for a healthy, delicious and convenient recipe for lunch or dinner, this Three-Bean Salad hits everything on the check list. Let me know what you think!

Three-Bean Salad
Servings
4
Servings
4
Three-Bean Salad
Servings
4
Servings
4
Ingredients
  • 1can (15 ounces) white beans (such as cannellini)rinsed and drained
  • 1can (15 ounces) chickpeasrinsed and drained
  • 1can (15 ounces) kidney beansrinsed and drained
  • 1large tomatochopped
  • 2ribs celeryfinely chopped
  • 1/2 red onionfinely chopped
  • 2tablespoons minced fresh flat-leaf parsley or cilantro
  • 1/3cup balsamic vinegar
  • 2tablespoons extra virgin olive oil
  • 1clove garlicminced (optional)
  • 1/4teaspoon sea salt
  • 1/4teaspoon Ground black pepper
  • 8-12 romaine lettuce leavesor 1 head Belgian endive
Servings:
Instructions
  1. In a large bowl, combine the beans, tomato, celery, onion, and parsley or cilantro.
  2. In a small bowl, whisk together the vinegar, oil, garlic (if desired), salt and pepper. Add the dressing to the beans and toss lightly. Cover and refrigerate for at least 2 hours before serving.
  3. Serve with the romaine or endive leaves for scooping.
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