**Oh, this recipe is fantastic - and our special thanks to Birmingham Post-Herald Editor Hanson Watkins for sharing!

If you still have pecans left over from the Glenwood pecan sales that happen at Christmas, this is a wonderful  way to use those up.

This granola is really delicious – sweet, nutty, crunchy.  It has the added value of being high in protein and iron plus you get a serving of surreptitious vegetable (thank you pumpkin).  Since it is high protein and lower in carbs, it helps keep blood sugar stable. 

Serve on top of vanilla or fruit Greek yogurt or in a bowl topped with the milk of your choice. Almond milk goes well with this granola.  This is a very filling mixture, so a little goes a long way.

  • 2 cups Pecans (chopped or halves)
  • 1 cup Pumpkin Seeds, Raw
  • ½ cup Unsalted Sunflower Seeds
  • 2/3 cups Canned Pumpkin Puree
  • ½ cup Unsweet Applesauce (the little lunch sized container works here)
  • 1.5 TB Pumpkin Pie Spice
  • 1 TB blackstrap molasses
  • ¼ cup Maple Syrup*

Preheat oven to 250 degrees.

Line two cookie sheets with parchment or oil two cookie sheets. Parchment works best plus is easy to clean up.

Mix together pumpkin, apple sauce, pumpkin pie spice, sweetener and molasses until well combined. Add nuts and seeds.

Spread the mixture onto cookie sheets. It will be clumpy, but avoid big chunks as they will not dry as well.

Bake for 15-20 minutes, stir and bake for another 15- 20 minutes.

Cool, break into pieces and store in a ziplock bag in the freezer. This mixture can last 4-6 months in the freezer, but it tends to be eaten much quicker. No need to defrost before eating as it will defrost well enough to eat in the time it takes to get it to the table.

Makes 12 – 1/2 cup servings

*Can use Swerve or Splenda to make this a low carb recipe.  Doing so reduces the calories to 227 per serving and 4 net carbs.

This recipe is grain free and Paleo friendly as written.


For those of you looking for a way to make a delicious breakfast without having to wake up an hour early, I’ve got a suggestion: This overnight oatmeal is perfection. Prep everything, use the slow cooker and wake up to a hearty breakfast! And, let’s face it, given the chilly temps we’ve “enjoyed” (Ha!) here in Tuscaloosa in recent weeks, a nice, hot breakfast can’t be beat. It’s not sweetened, but obviously it can be – just add as much, or as little sugar as you like.

Bon appétit!

Sponsored by:  

If you are anything like me, you like to plan out your week so you can be best efficient with your time and money.  However, this does not always happen, especially when one needs to make a large meal for many guests.  So, this list of ingredients was put together to help you manage your time well over the Thanksgiving week. 

Anyone need some new dishes to enjoy at this year’s Thanksgiving dinner? Both of these dishes are perfect for the occasion. The Pecan Stuffed Acorn Squash looks gorgeous, but it’s fairly simple to make and it takes just a few ingredients. And the Pear Cake offers a delicious alternative to the traditional Thanksgiving desserts (though certainly include them, too).

Enjoy the Thanksgiving holidays, and bon appétit!

By Tori Linville


So the new of summer has just about worn off and the local fro-yo store has been visited so many times, they know your name. Sound familiar? Don’t panic! We have some game changers for you. All of these easy-to-make summer treats can be made in the comfort of your judgment-free home. Sure enough, these will become your summertime staples in no time.


By Amy Poore


If you’re looking for a cool treat to bring to a weekend gathering this summer, you can’t go wrong with anything chocolate and creamy. This chocolate mousse pie is absolutely delectable and will please everyone at the next backyard party.


By Tori Linville 

Red, white and blue. "The Star-Spangled Banner." It wasn’t said, but you probably thought of the national holiday that is unlike any other of its kind. Millions of Americans celebrate the nations independence with barbeques, fireworks and more. Everyone knows the key to keeping a party going in the summer heat requires hydration. With the help of Pinterest, we’ve picked out some July 4 drinks that scream America while keeping the thirst quenched. 

Our pets are a huge part of our families, so while we're all enjoying all the fun the summer has to offer, why not make a special treat just for them? These doggy PUPsicles are just the thing to get tails wagging. And the best part? There are only a few simple ingredients, and the prep time is minimal.

Happy Summer, Fido!


Fido's PUPsicles 



16 for small pups 

6-8 for large pups 




  • 1 ripe banana 
  • 1 cup plain yogurt 
  • 4 tablespoons peanut butter 
  • Dash of honey 
  • 1 cup water
  • 16 dog bones 




Blend all ingredients into an electric blender until the texture is consistent.  Pour into ice cube trays and place a dog bone in the middle as a handle.   


Freeze overnight.   



Yes, Independence Day is a day to celebrate our nation's independence, and we tend to do this in big ways. Fireworks shows, huge gatherings in parks for cook-outs - or even just a backyard Fourth of July party in our own homes. Whatever you're doing this 4th, here's a burger recipe that is simple, quick and absolutely delicious! Enjoy, and have a safe and happy Fourth of July holiday.

Independence Day Barbecue Burgers 

Serves:  4


·      2 pounds ground beef

·      Dash salt and black pepper

·      4 slices bacon

·      1 onion, cut into 1/4 –inch thick rings

·      4 hamburger buns

·      4 slices cheddar cheese

·      ½ cup barbecue sauce of choice 


Create 4 evenly shaped burger patties.  Light grill and set on high heat. 

Place burgers on grill and cook until well charred (about 2 minutes).  Flip patties and brush with BBQ sauce.  Then cook for another 2 minutes, occasionally brushing on sauce.

Brush bacon with BBQ sauce and place directly over hot grill, sauce side down. Brush top with BBQ sauce.  Cook until well charred (about 1 minute).  And repeat after flipping. 

Place onions on grill for 20 seconds, then flip and repeat. 

If you prefer the buns to be toasted, place them on the hot grill until browned.

Assemble burger. 

By Amy Poore

Well, guess what? Spring is almost here - though I'm sure after the recent wintry weather it's hard to believe it. But look at the calendar - see? It IS going to happen, and that means now is the time to start thinking about swimsuit season. That means, of course, that healthy recipes are in order.

It’s tough to keep up a healthy eating regimen, but it’s mucheasier if you have recipes that are also really, really good. Honestly, up until this past year, I haven’t found many recipes that were both healthy and delicious. But I did find a few, and I’m sharing one with you this month! This chopped kale salad is satisfying and nutritious.

Bon appétit!


Chopped Kale Salad

  • 6 cups of chopped kale (chopped into small bites)
  • ½ cup toasted almonds
  • ½ cup Craisins
  • 1½ cup cooked, whole grain quinoa
  • Dijon vinaigrette (recipe below)

Dijon Vinaigrette

  • 2 teaspoons prepared Dijon mustard (store bought is great)
  • 3 Tablespoon red wine vinegar
  • ½ cup extra virgin olive oil
  • 2 teaspoons of sugar
  • Salt and pepper, to taste

For the salad: In a large bowl, toss together the kale, almonds, Craisins and quinoa. Stir in dressing.

For the vinaigrette: Whisk together the mustard and the vinegar, slowly whisk in olive oil. Season with salt and pepper.

Serve alone or with a protein of your choice.

Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com

Photo: Amy Poore

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