Earthbound Farms recently sent me samples of their new PowerMeals. For those of you unfamiliar with Earthbound Farms, they practically invented bagged salad in 1986 and have turned that invention into an empire of goodness (click here for their story). While we are all capable of buying lettuce, washing it, spinning it, etc., let’s face it; we all probably wouldn’t eat as much salad if it weren’t for the fact that we can go buy a bag of it ready to go. I know I buy it more often than I’d like to admit purely due to the convenience factor.
PowerMeals are basically bagged salad on steroids and they come in three flavors:
- Blueberry Quinoa Protein Balance (Gluten-free)
- Tomatillo Black Bean Protein Energy (Gluten-free)
- Cranberry Wheat Protein Boost
I took the PowerMeals with me on a recent vacation and they really saved me in the sense that I knew I had healthy meals options with me to fill in the gaps when it would have otherwise been easy to choose a less healthy option. They were heaven-sent!
My only criticism of the PowerMeals is that the dressings that come along with the salads are too high in fat (Total fat of the salads with the dressing ranges from 21-23 grams), but that is easy to remedy by bringing your own dressing which is what I did.
In celebration of their 25th year in business, Earthbound Farms is offering Veggie Grettie readers a free eCookbook, Salads for Every Season, which is available for download now through 12/31 afterwhich it will cost $2.99. In their own words:
The 83-page eCookbook is an anthology of delicious salad recipes from Myra’s first two cookbooks. Full of wonderfully tasty recipes, the eCookbook will come in especially handy for those looking to lighten up the menu during the holidays.
I have not had a chance to look through the eCookbook yet, but I am sure that there are a lot of great recipes inside. Remember that there are bound to be some recipes which are not vegan, so adjust accordingly.
Enjoy your free eCookbook! Click HERE to download it before 12/31/11.
Granola is so very easy to make and so yummy! I definitely treat this granola as a “treat” due to the amount of maple syrup in it, but I really enjoy it when I do have it. One of my favorite desserts is warm Chunky Crock Pot Applesauce topped with the Maple Almond Granola.
Years ago I got this Earthbound Farms Famous Maple Almond Granola recipe from the Costco Connection…it’s a real winner. If you have kids, they will love to help you make this granola and will really enjoy getting their hands dirty!
I usually double the recipe below (i.e. 9 cups oats). NOTE – If you double the recipe, it will take approximately 1 hour to 1 hour 15 minutes to cook.
4-1/2 cups (18 ounces) old-fashioned rolled oats (not instant) (I buy Gluten Free Oats)
3/4 cup (3 ounces) raw sunflower seeds
1-1/2 cups coarsely chopped raw almonds
2 tablespoons ground cinnamon
1-1/4 cups pure maple syrup, preferably Grade A dark amber (I use 1 cup)
1/3 cup canola oil (I use coconut oil)
1 cup Earthbound Farm Organic raisins
I added 2/3 cup of shredded coconut
Position a rack in the center of the oven and preheat to 325 degrees F.
Place the oats, sunflower seeds, almonds, and cinnamon in a large bowl and stir to combine.
Add the maple syrup and oil, and stir until all the dry ingredients are moistened.
Spread the granola on a 17 x 12 x 1-inch rimmed baking sheet. Bake until the granola begins to brown, about 25 minutes.
Stir the granola with a flat spatula and continue to cook until it’s light golden brown, dry, and fragrant, about 15 to 20 minutes more. Stir the granola at least once more, and watch it carefully during the final minutes because it can burn quickly (It will take longer to cook if doubling the recipe…mine takes about 45 minutes).
Place the baking sheet on a cooling rack. Add the raisins and stir to combine, then allow the granola to cool completely. I lay out the granola flat on my island to allow it to cool.
Transfer the granola to an airtight container and store at room temperature for up to 1 month, or in the freezer for up to 3 months.
Cooking photos taken by photographer Tony Tseng