Aioli Fish with Breadcrumbs

Here's an easy, delicious way to serve fish that's sure to please!  You can use any white fish that you have on hand.  We are really lucky that Kinley is the only picky eater that we have.  For her if it's not eggs or bananas she's generally not very interested.  However, for kids (or adults) who may not enjoy broiled/baked fish, this gives the fish lots of flavor with a little bit of texture.

 Here's an easy way to whip up a cheat version of aioli.  Start with mayonnaise as your base about 1/2 cup, add pinch of salt, 1 clove of pressed garlic, and the zest and juice of half of a lemon.  I mixed this in the bottom of the mayo jar that only had about a tablespoon left in it.  Taste it and adjust.  Honestly it all depends on the season how tart your lemon is.  Sometimes it will take more lemon, other times more garlic it's totally up to you!  I have also used on many occasions bottled juice and garlic powder.  What ever you have!

 Preheat oven to 375 degrees.  Spread a layer of aioli on the fish, then top with seasoned breadcrumbs.  Bake 15-20 minutes depending on the type of fish you use.

 All done! 

Kinley says you should try it!  She just ate an ENTIRE piece! 

EASY Granola Bars with Puffed Millet

 I know you must be thinking PUFFED MILLET?! I found a bag at the Natural Market on sale and I have been looking for a substitute for Rice Crispies to use for granola bars, so there ya go!  Honestly they have no taste, but they add a very light, fluffy texture to the bars. Can also substitute puffed rice or puffed Kamut!! This recipe can easily be changed up according to what you have on hand as long as you keep the ratios the same.  Example you can add as many types of dried berries that you want you just have to have 1 cup combined.  The same goes for the peanut butter, you can add almond butter, sunbutter, or whatever you have on hand. (or our case the one that was on sale)

 1 Cup Old Fashioned Oats
1/4 Cup raw Pumpkin Seeds
1/4 Cup Sunflower Seeds
1 Cup Puffed Millet
1 Cup Raisins
Pinch of Salt
1/3 Cup Peanut Butter
1/4 Cup Brown Sugar
1/4 Cup Honey
Splash of Vanilla

Preheat oven to 350 degrees.  Add Oats and any seeds (if roasted already skip) to a dry baking pan and roast 8-10 minutes until start to lightly brown.

In the meantime mix millet, raisins, any pre-roasted seeds, and pinch of salt in a large bowl.

 Mix peanut butter, honey, sugar, and vanilla until comes to a bubble.  Once it bubbles cook 2-5 minutes.  The longer you cook the mixture the harder your bars will be.  I have decided I like it at the 3 minute mark.  These are soft enough that they don't hurt your teeth but firm enough to cut easily and keep their shape.

 Mix the roasted oats in with the millet, then add the cooked sugar mixture.

 Press into a prepared 8x8 pan.  You can oil or grease your pan, but I use 2 sheets of plastic wrap to line the pan. (2 so that the sides are all covered well)

 Use a piece of parchment paper to really push down the mixture.  Refrigerate for 30 min to an hour.  Or in my case until the next time you need something out of the fridge and you remember that they are in there!

 The plastic wrap ensures that they come out of the pan with no issues.  This makes 12 bars.

YUMMY!!!!