Sunday, March 11, 2012

Grain-Free Granola

This post is brought to you by With an H's wonderful sister...ShortnSweet Amy!

Breakfast is one of the most important meals of the day, right? And, it's one of my favorites, especially when eggs are involved. I like fried, scrambled, baked, lasagna style, with avocado, . Ryno is getting a little tired of eggs, so we tried grain-free granola as a morning switch up!

I was inspired by this recipe linked here, and followed it pretty closely.

It has a lot of ingredients, so get ready!
Start by chopping two cups of each almonds and walnuts. A big chop is fine. Plop them in a big bowl.

Add to the bowl...1 cup of sunflower seeds/pumpkin seeds, 1 cup of shredded coconut, 1 cup of chopped dried fruit. I opted out of the sesame seeds, mostly because I didn't have any! Mix it all up!

In a sauce pan, mix 1/4 cup of honey, 1/4 cup of maple syrup and 1/4 cup of coconut oil (or butter). Melt the ingredients together. After removing from the heat, add 1-1/2 teaspoons of vanilla. I didn't photo any of that...ooops! This mixture, as it warms, smells kind of like those Samoa Girl Scout cookies, which I think are called something else all together now. They were always my mom's favorite.

Pour the sticky mess over the dry granola. Mix it up and try to coat all the pieces. Spread the mixture into a greased 9x13 jelly pan. Bake at 300 degrees for 15-20 minutes. You can smell the granola when it's done! It's heavenly. The smell reminds of the baked and spiced nuts you buy at the Chriskindlemart at Christmas time in Chicago!

Let it cool a little before you place it in your storage container! I just used a glass bowl with lid.

We plan to eat our granola as a cereal, over yogurt, or just with some fresh fruit...or even with a hard boiled egg! You can completely customize it, too, with whatever nuts/seeds/fruits you have available! Enjoy!

Sunday, March 4, 2012

Quick, Easy and Delicious!

This post is brought to you by With an H's wonderful sister...ShortnSweet Amy!

I've been eating a lot of salads for lunch. On the weekend, I feel like I need a break from a salad.

I was inspired by this Tangy Tuna Salad Wraps recipe. It's a quick, easy, and delicious lunch idea. It's also especially good for anyone that can't stand mayo...right, Sarah?
Mix one tablespoon of greek yogurt, with one tablespoon of spicy mustard. Add in some pepper and a little salt and garlic if you like. The original recipe uses lemon pepper, but I don't have any of that.

I also decided to mash in a quarter of an avocado, plus add a handful of chopped fresh spinach. I think you can add spinach to anything, and everything tastes better with avocado! My family is obsessed with that vegetable! Mix it all up and add a can of drained tuna.

I scooped all of this yumminess into a halved and seeded red pepper. You could definitely split the tuna salad into two pepper halves, but it was just me eating, so I enjoyed it all in one monster pepper!
Enjoy for a quick, light and healthy lunch! No mayonnaise needed as with traditional tuna salad. The red pepper gives a nice crunch and sweetness, the mustard provides a nice tang, and the avocado and yogurt give great texture.