Pantry Clean Out Granola 


A few weeks ago I decided to repurpose some of my oatmeal / oatmeal toppings into granola.  I almost always have oatmeal, dried fruit, and a variety of nuts in the pantry.  Because it has been so hot out, a bowl of oatmeal isn’t really that appealing.  But granola?  Absolutely.  I love it as a snack because it’s so filling and packed with nutrients.  I also like that once you have a basic formula down you can customize it and make it with anything on hand.  It’s also vegan, if that is important to you.

The basic formula is oats, nuts and/or seeds, shredded coconut (but you could leave this out!), a binder made of olive oil and maple syrup, some kind of seasoning, and dried fruit.  It then gets baked at a low temperature, cooled, and then broken up into pieces.  I love that this recipe is kind of basic because I always have this stuff on hand.  I always rule out granola recipes with weird binders like brown rice syrup because I don’t like buying speciality ingredients that are kind of uni-taskers.  I also avoid granola recipes that are overly sweet.  This one really isn’t!  The only sugar is natural – from the maple syrup and dried fruit (and honestly that may have added sugar — so if this is a concern, read the label before buying).  It could even go savory by changing out the spices.

I like my granola to be full of little clusters, and I finally realized that the way to achieve this is to really pack it into the sheet pan and not spread it out at all, and then avoid stirring it until it is completely cooled.

I have adapted my recipe from one from Carla Lalli Music’s.  It is so good that I’ve been making it at least once a week and eating it dry, as cereal, or as a yogurt topping.  I’ve adapted the recipe by cutting it in half (because it’s just a more manageable amount and I’m really just making this for Rob and myself) and adding ground flax seeds.  I like this addition because I found that it helps bind the granola.
Recipe 

Ingredients

1.5 cups rolled oats
1 cup of seeds and nuts
1/2 cup shredded coconut
2 tablespoons of ground flax seeds  (almond flour would work, too)
1/4 cup olive oil
1/4 cup maple syrup
1 tsp sea salt
3/4 tsp cardamom or cinnamon
3/4 cup dried fruit
Method

Pre-heat the oven to 350 degrees.  Start by mixing together the oats, nuts, coconut, flax seed, salt and cardamom.  Don’t mix in the fruit yet.  It is going to get mixed in after it comes out of the oven.  I made this mistake the first time I made this granola and had to painstakingly rake golden raisons out of my mixture.  They look sooooo similar to walnuts.  Don’t do this to yourself.  Add the olive oil and maple syrup and stir until everything is well-coated.

Pack the mixture into a sheet tray, only use about half the pan, don’t spread it out.  Pull the granola out of the oven when your kitchen starts to smell like toasted nuts and everything is sort of golden brown – about 25-30 minutes.  The cooking time really depends on your oven.  I would play around with lower/longer cooking.

Once the granola is out of the oven, sprinkle the dried nuts overtop and press them in.  Do not stir our break up the granola until it is completely cool.  Resist picking out little clusters and snacking on them because it will be like molten hot and really not enjoyable.


So clustery! 
So far my favorite combos are golden raison / walnut, cashew / cranberry, and pecan / dried blueberry.  I have also just done a mix of everything.  I really like flavoring it with cardamom, but cinnamon would be fine, too.   Let me know if you make this or if you have any interesting flavor ideas!

Arugula Salad

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This is kind of a basic recipe, but it’s my go to salad for literally everything.  It’s great on the side of almost any protein or with a bowl of cacio e pepe.  I especially like it for breakfast with a poached egg on top.  The salad is also a nice way to break up a rich cheese / charcuterie board.  It’s even great on top of cheese pizza.

 

Ingredients
5 oz Arugula (1 bag)
Extra Virgin Olive Oil
Lemon
1/4 cup Parmigiano Reggiano / Pecorino Romano, shaved Maldon Sea Salt
Fresh Cracked Pepper
Method
Rinse the arugula and dry.  In a large bowl, toss the arugula with a drizzle of olive oil, a squeeze of lemon juice, a third cup of shaved cheese.  Serve immediately.  That’s it.  It’s just a basic salad.

Citrus Salad 

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It is such a gift that during the greyest, coldest, dullest days of the year the best citrus fruit is available.  I’ve been eating oranges almost every day.  One of my favorite ways to eat oranges is in a citrus salad.  This is a re-creation of a dish I had a The Four Horsemen, a wine bar in Brooklyn.  If it seems weird, just try it.  I swear it’s a really delightful snack.  

1 Grapefruit 

1 Navel Orange

1 Blood Orange 

Olive Oil 

Salt

Pepper 

Pecorino Romano 

Use a serrated knife to cut the pith of the oranges and grapefruit – don’t just peel them.  The pith is very bitter so it is worth the effort to cut it off.  Slice the fruit to make rounds.  Arrange the slices on a plate.  I like to mix up the different colors, but I think it would also be cool to do a gradient.  Drizzle the oranges with extra virgin olive oil, sprinkle with flakey sea salt, and a few cracks of fresh pepper.  Shave some pecorino Romano cheese over the top.  

Granola Bars

 

Granola Bars

I’m trying to cut back on individually packaged foods, and the two last hold outs for me are yogurt and granola bars.  While I don’t think these are perfect, I do think I’m off to a pretty good start with the granola bars.  I did some research and I think it culminated in something that is definitely a granola bar.  Here’s the recipe:

Ingredients:

2 cups quick oats (not instant oats)
1/2 cup walnuts, chopped into small pieces
1/2 cup dried cranberries
2 tablespoons ground flax seeds
1/4 cup almond flour
1/2 teaspoon cinnamon
1/2 teaspoon flakey sea salt
Zest of 1 medium orange
1/4 cup honey
1/4 cup maple syrup

 

Method: 

Preheat oven to 350 degrees.  Line a 8 x 8” baking dish with parchment and spray with cooking spray.  I used a 6.5 X 8.5” pyrex refrigerator dish because that was the closest thing I had, just do your best.

Add all the dry ingredients to a large bowl and stir to combine with a wooden spoon.  Add the honey and maple syrup and stir until mixture is all coated.  Transfer into the prepared baking dish and press firmly into the pan until it is well packed.


Bake in 350 degree oven for 30 minutes.  Let it rest at room temperature for at least an hour before cutting into bars.  If you don’t wait, it will all crumble apart.  If it does all crumble apart, don’t worry, now it’s just regular granola, which is pretty great.

This recipe can be easily adapted to suit different tastes / to use up what you have in the cabinet.  I already had most of the ingredients on hand which is why I went for cranberry-orange.  The nuts, dried fruit, and other flavorings are totally flexible.

If anyone has any great granola bar tips or recipes please send them my way!

Balanced Breakfast Smoothie

When I’m working early it’s so hard for me to eat before work.  I’m definitely one of those people who just isn’t hungry at 6:45 in the morning.  However, I know how important it is to start the day with something.  My solution has been a basic yet balanced smoothie.

 

Ingredients

1 sliced, frozen banana
1 cup almond milk
1 tbl almond butter
1 scoop protein powder
2 cups spinach

Method 

Blend it all in a blender! Layer frozen banana pieces and almond milk beneath spinach leaves for best results.

 

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Recipe: Baked Coconut Shrimp

Baked Coconut Shrimp

 

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Eating healthy while on vacation is absolutely a challenge.  For me it’s so hard to pass up the opportunity to try new things.  Back in April on a trip to Sanibel Island, Florida, I made a point to cook a healthy (Whole 30-compliant) meal.  Inspired by Florida flavors, I made coconut shrimp with an avocado-lime slaw.  I love this dish because it has a great balance of protein, healthy fat and nutrient-dense vegetables.  To cut down on cooking time I bought a pre-made slaw mix and just made the dressing.  Simplicity is key when cooking in someone else’s kitchen.

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Weekly Newsletter

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hello

Spring is finally here after another long winter (doesn’t winter feel longer every year?).  I feel like a different person when the sun is out.  This week, I’ve felt very inspired by spring – the colors, the produce, the weather, etc.

Thank you to everyone who read last week’s newsletter; I can’t say how much I appreciate all the feedback and support.  Please continue to send feedback, and if you think someone would enjoy the content, please pass it along

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