Ruth's Blog

Grandma’s Sweetheart Granola – For Your Valentine

RUTHFOOD BLOG By Ruth Lahmayer Chipps, MS, RD

As Valentine ’s Day approaches, consider making this delicious granola for your sweetheart that provides heart health benefits and incredible ginger-infused flavor. Pair it with yogurt and fresh fruit for a tasty breakfast; add to parfaits and use as a topping on ice cream or frozen yogurt. My mom (Grandma) has perfected this tropical pina colada granola recipe over the years to maximize taste and minimize added fat and sugar.

Sweetheart Pina Colada Granola
4 Tablespoons butter
2 Tablespoons Canola oil
1 c. slivered almonds
6 c. old fashioned oats
1 ½ c. shredded coconut
½ c. honey or brown sugar (optional-use sugar substitute for half of the sugar)
2 t. coconut extract
1 t. orange extract
1 t. pineapple extract
¼ t. salt
1 c. dried fruit (cranberries, apricots, plums, etc.)
2/3 c. crystallized ginger, minced

Method: Turn oven to 400 degrees. In a large pan, melt the butter (in oven). Add the oil, coconut, orange and pineapple extracts. Add the oats, almonds, coconut, honey/brown sugar. Bake until slightly brown on top, stir, bake again until slightly brown, 2 or 3 times until as crisp as you want it. Take out, allow to cool, then add the dried fruit and ginger. Store in an air-tight container in the refrigerator. Enjoy for breakfast and as a topping on ice cream or frozen yogurt.

Good Taste, Good Health!

Thanks Mom–Vegetable Beef Soup


Today’s post is dedicated to my Mom – Jeanette. She’s an incredible cook and even published her own cookbook. Here is a favorite recipe from her book:

Mom’s Vegetable Beef Soup

2 t. olive oil

3/4 to 1 lb. stew beef

1 lg. soup bone

2 (14 oz.) cans of beef broth

1 quart (4 c.) tomatoes

2 c. each  – diced potatoes, chopped carrots,  corn & green beans

4 bay leaves

2 t. dry parsley

2 t. dry marjoram

2 t. dry savory

2 t. dry thyme

4 beef bouillon cubes or 2 Tbsp. granules

salt and pepper to taste

Method: Brown beef and bones in small amount of olive oil; cook until tender. Remove meat and bones. Add tomatoes and vegetables; cook until tender/crisp – you may need to add more water for the right thickness. Add bouillon cubes and herbs. Cut meat into bite-sized pieces and return to pot. Add salt and pepper to taste. Allow to cook until vegetables and meat are tender – about 20 minutes. You can use any combination of vegetables that appeal to you. We often have soup with bread and fruit for dessert for a low fat, delicious healthy lunch.

10 servings. Approx. 161 calories, 5g fat, 0g trans fat, 17g Carb., 4g Fiber, 14g Protein, 274mg sodium

Note from Jeanette: “My daughter, Ruth loved this soup and wanted it for a birthday party when she was 6 years old. The guests were not happy, but she was. This recipe is dedicated to my daughter, Ruth.”

Recipe from cookbook: Fifty Years of Love, Recipes and Memories by Jeanette & Al Lahmayer. If you’d like to find out about how to get a copy, email me at

Creative Commons LicenseThis blog by Lahmayer & Associates, Ltd. is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. Feel free to share, copy, distribute, display and transmit this work as long as you attribute the authorship to Ruth Lahmayer Chipps, link back to this webpage and avoid altering or building upon this work. (For non-commercial purposes only).

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