Recipe Creation: Crunchy Grain Free Granola

I sit here with a handful of granola as I write this because it is just so darn good. I CANNOT STOP.  I don't feel too guilty about my newfound obsession since it is chock-full of healthy fats, fiber and protein. It's also amazing, so who really cares about the health stuff when it tastes this good. It's delicious sprinkled on top of chia pudding, yogurt, toast with almond butter, ice cream, you name it! It's also perfect the way I am eating it right now- by the handful ; )

Makes roughly 3.5 cups

Ingredients:

• 1/2 cup pepitas
• 1/2 cup coconut flakes
• 1 cup slivered almonds
• 1 cup raw pecans, roughly chopped
• 1 cup raw walnuts, roughly chopped
• 4 tbsp. chia seeds
• 1 tsp. cinnamon
• 1/4 tsp. sea salt
• 3 tbsp. coconut oil
• 1/4 cup maple syrup

Directions:

-Preheat oven to 325 F and line a baking sheet with tin foil. 

-Combine the dry ingredients in a mixing bowl.

-Heat the coconut oil and maple syrup together in a small saucepan and stir. 

-Pour over the dry ingredients and mix around. 

-Spread the mixture on the baking sheet in a thin layer.

-Bake for 25-30 minutes or until the granola begins to turn golden brown and crispy. 

-Remove from oven and let cool completely.

-Store in a mason jar and enjoy!

Recipe (Re)creation: Almond + Cashew + Chocolate Chunk Cookies

Ok, so I thought I made good cookies until today. Now I really know I make good cookies. This recipe was inspired by my son who is obsessed with salty cashews and almonds and eats almond butter by the spoonful. He insisted on incorporating those ingredients in our creation today and boy was he right. My little sous chef is on to something! We hope you enjoy these as much as we do!

Makes roughly 16 cookies

Ingredients:

• 1 cup nut butter (almond or peanut)
• 1/3 cup coconut sugar
• 1 whole egg
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 1/4 cup chocolate chunks (or chips)
• 1/8 cup chopped almond slivers
• 1/8 cup chopped roasted cashews
• Maldon sea salt, to taste

Directions:

-Preheat oven to 350 F.

-In a standing mixer blend the nut butter, coconut sugar, egg, baking soda and sea salt.

-Once dough is gooey, stir in the nuts and chocolate chunks.

-Line a baking sheet with parchment paper and drop spoonfuls of dough on the sheet.

-Bake for 8-10 minutes, rotating the sheet after 4 or 5 minutes so cookies bake evenly. 

-Remove once lightly browned and top with a sprinkling of Maldon sea salt.

-Allow to rest for a few minutes and then transfer to a wire rack to cool completely.

-Enjoy!

Recipe Creation: Raw Kale + Brussels Sprout "Slaw"

This dish is truly divine.  Brussels sprouts and kale are two of my favorite veggies, and this wholesome "slaw" is a creative way to showcase both in a totally naturally way. Both of these veggies, in their raw form, work perfectly to create a healthy alternative to coleslaw.  I love this salad as a main or a side and it's a great recipe to double because it is even more delicious the next day.  So many anti-oxidents, so little time!

Ingredients:

• 1 bunch lacinato kale, torn and ribs removed
• 2 cups brussels sprouts, trimmed and quartered
• 1 clove garlic, quartered
• 1/3 cup extra-virgin olive oil
• 1 tbsp. dijon mustard
• 2 tbsp. champagne vinegar
• 3 tbsp. finely grated parmesan
• 1/2 meyer lemon, juiced
• 2 tbsp. dried currants
• 1/4 cup roasted almonds, chopped
• Salt, to taste

Directions:

-Place brussels sprouts in a vitamix, blender, or food processor and blend.
-Once shredded, transfer the brussels sprouts into a large bowl.
-Repeat this same process with the kale and garlic.
-Transfer the kale and garlic to the bowl with the brussels sprouts.
-In a small bowl, combine the olive oil, mustard, vinegar, parmesan & lemon juice.
-Mix the dressing with a fork until emulsified, and season with salt.
-Toss the kale and brussels sprout slaw with your dressing.
-Top with almonds and currants and serve.

Recipe (Re)creation: Kale & Sweet Potato Salad

~From top: sweet potatoes ready for the oven, partially assembled salad,
fully assembled salad with balsamic drizzle, close-up of the deliciousness~ 

If you haven't realized it yet- kale is all the rage right now.  Its on restaurant menus left and right, either in soups, salads, or even in the form of chips (stay tuned for that recipe).  This salad, whether eaten as an appetizer or as a main, is for the days you don't have much time and are in the mood for something healthy.  Its the perfect dish for January, since you're likely burned out on cookies, holiday parties and heavy food.  This dish is light, but super satisfying with the sweet potatoes, almonds, and cheese.  My kale salad was inspired by this recipe but I decided to use sweet potatoes instead of butternut squash since they takes less time to cook.  I also added thyme, garlic, and balsamic drizzle for more flavor.  The best bit about this salad is that it is great for leftovers since the kale doesn't get soggy.  Healthy, quick, and totally delicious!

Serving Size: 2

Ingredients:

1 bunch Lacinato or Dinosaur Kale, ribs removed and thinly chopped
1 sweet potato, cubed
2 sprigs of thyme (optional)
3 garlic cloves
3 tablespoons olive oil
1-2 tablespoons lemon juice
2 tablespoons sliced, roasted almonds
Freshly grated pecorino or parmesan cheese
1 tablespoon balsamic reduction (optional)
Sea salt, to taste

Directions:

Preheat oven to 400 degrees.

Place sweet potato cubes, thyme leaves, and whole garlic cloves on a baking sheet and drizzle with olive oil.

Roast the sweet potatoes for 25-30 minutes in the oven, or until fully cooked and tender.

Meanwhile mix the remaining 2 tablespoons of olive oil with the lemon juice and pour the dressing over the kale.

Top the salad with the roasted sweet potatoes and garlic and garnish with almond slices and freshly grated cheese

Add sea salt to taste and drizzle balsamic reduction over the salad (optional).

Enjoy!

Recipe (Re)creation: Rosemary Glazed Pecans & Almonds

~ Rosemary Glazed Pecans & Almonds before baking~

~ Rosemary Glazed Pecan & Almond (Re)creation ~

~ Close-up of the finished product ~

This recipe was inspired by my mom's recipe for glazed pecans.  She always made glazed pecans during the holidays and my sister and I would devour them within an hour and beg for more.  They always remind me of the holidays and they are the perfect comfort snack as the weather gets colder.  Plus, they will make your whole house/apartment//alternative dwelling smell amazing as they bake. I made a few changes to her version and added almonds and rosemary. A word of caution- I totally burned my first batch so watch them carefully.  Pecans are almost as easy to burn as pine nuts and once they are burnt they taste bitter and yucky so watch them like a hawk.

Ingredients:

• 1 cup raw almonds
• 2 cups raw pecans
• 3 tbsp honey
• 2-3 tbsp butter
• 1/4 tsp pepper
• 1 tsp sea salt
• 4 springs of rosemary

Directions:

Preheat oven to 350 F.

In a small skillet, melt butter and stir in salt and pepper.

In a medium bowl, mix together the pecans, almonds & honey.

Next, pour in the butter mixture and stir well.

Scoop the mixture onto a baking tray or dish and top with the rosemary sprigs.

Bake in the oven for 10 minutes, then stir.  Bake for 2-3 more minutes until crispy (but not burnt).

Transfer the nuts onto parchment paper and separate them carefully with a fork.

Let cool for 30 minutes and enjoy!