Cinnamon Maple Pecan Granola

Cinnamon Maple Pecan Granola
Cinnamon Maple Pecan Granola

“Hidden sugars,” I’m sure I’ve said, with sass loaded into my voice, about granola. When I have an opinion, I can get sassy about it — and I’ve been a bit down on granola before. In some ways, rightly so: the store bought kind is usually full of sugar, despite the “healthy” aura granola has compared to other cereals.

But homemade granola deserves a second look. I admit it. There are no hidden sugars when you’re doing the cooking, and even better you can tweak and adjust and make a version that totally fits your tastes.

Cinnamon Maple Pecan Granola
Cinnamon Maple Pecan Granola

In this recipe, the only sweetener is maple syrup (the flavor of maple syrup is perfect with oats in the morning). Everything else in the bowl is simple, too: rolled oats, pecan pieces, butter, chia seeds, ground cinnamon and a pinch of salt. Add that all to a bowl, mix it up, and toast it — you’re on your way to a delicious morning bowl! Easy peasy lemon squeezey. 🍋

The house and my clothes smelled like maple and cinnamon for a full day after pulling a big tray out of the oven. ✨

Pictured here: Granola, blueberries and banana in my breakfast bowl, topped with milk. BUT we also enjoyed this granola with yogurt (adds great crunch!) and as a desk snack (still have a jar-full for next week!).

Cinnamon Maple Pecan Granola

Cinnamon Maple Pecan Granola

Published February 5, 2019 by
   Print This Recipe

Yields: 2.5 cups   |    Active Time: 40 minutes



Ingredients:

  • 3 cups rolled oats
  • 1 cup raw pecan pieces
  • 2 tablespoons chia seeds
  • 1 teaspoon salt
  • 1-1/2 teaspoon ground cinnamon
  • 1/4 cup coconut oil or butter
  • 1/2 cup maple syrup

  • Directions:

    1. Preheat oven to 300°F. Line a sheet pan with parchment paper.
    2. In the bottom of a large microwave-safe bowl, melt coconut/butter. Add: oats, pecan pieces, chia seeds, salt, cinnamon, and maple syrup. Use a spatula to stir until everything is evenly distributed.
    3. Spread oat mixture on prepared baking sheet in an even layer. Bake for 30 minutes, stirring every 10 minutes to ensure even cooking.
    4. Allow to cool and store in an air-tight contain. Serve with fruit and milk like cereal, eat plain as a snack, or sprinkle over yogurt for a parfait.
    5. Store in an air-tight container.

    2 Comments

    Roasted Sweet Potato Salad with Cranberries, Walnuts, and Goat Cheese

    Roasted Sweet Potato Salad

    You know that feeling the week after the holiday season, or a vacation, when you just want a bowl full of veggies, because you haven’t had enough recently? Because I do! And salads like this are the answer. A bowl full of greens, but also sustenance — sweet potatoes, walnuts and goat cheese!

    And, this salad is one even veg-haters will like (said it already, but: potatoes, cheese, nuts… I mean is it even a salad? You don’t have to tell them there’s — ehem - kale under all those potatoes).

    Sweet potatoes are one of my favorite roots. Their flavor is SO good, and they pair well with virtually anything. They are also super rich in beta carotene (dark orange sweet potatoes have more beta carotene than carrots!) and vitamins A and C. 🙌

    Roasted Sweet Potato Salad

    The whole thing is then drizzled with an apple cider vinaigrette which has shallots and dijon mustard and even a little bit of honey — just the right balance of sweet and acid. It’s a pretty classic vinaigrette and one that you can use on just about any kind of salad or with any veggie (not just this salad!). (And if you don’t have shallots, it’s OK to skip them — but they really are good and worth the effort, so go ahead and just add them to your grocery list right now).

    Lastly, if you’re into meal planning (I’ve never been that organized, but if you are, I’m in awe), you can make a big sheet pan of sweet potatoes ahead of time. Use some of them on this salad for light lunches throughout the week, and use the other half as a side with this Parma Rosa Chicken for dinner.

    Roasted Sweet Potato Salad

    P.S., If you like this salad combo, you may also like this Fresno Mint Broccoli Salad with Sweet Potato!

    Roasted Sweet Potato Salad with Cranberries, Walnuts, and Goat Cheese

    Published January 8, 2018 by
       Print This Recipe

    Serves: 6   |    Active Time: 50 minutes



    Ingredients:

  • 2 medium sized sweet potatoes, roughly diced
  • 1 tablespoon oil, such as avocado
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 cups kale, stems removed and torn into bite-sized pieces
  • 1 teaspoon lemon juice
  • 1/4 cup dried cranberries
  • 1/3 cup walnut pieces, toasted
  • 1/4 cup goat cheese crumbles

  • For the vinaigrette:
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon honey
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dijon mustard
  • 1/16 teaspoon salt
  • 1/16 teaspoon ground black pepper

  • Directions:

    1. Roast sweet potatoes: Preheat oven to 400°F. Toss potatoes in 1 tablespoon oil, and sprinkle with salt and pepper. Spread in a single layer on a sheet pan. Roast in oven for 40-45 minutes, until sweet potatoes are soften all the way through and crisping on the edges. Set aside to cool.
    2. Prep the kale: place torn kale pieces in a salad bowl. Drizzle with lemon juice. Using your hands, massage the kale with the lemon juice until the kale is bright green (Why do this? It makes is softer, easier to digest, and nicer to eat).
    3. Top kale with sweet potatoes, cranberries, walnut pieces, and goat cheese crumbles.
    4. Make vinaigrette: combine all ingredients for vinaigrette in a jar and shake to combine. Drizzle vinaigrette over salad, and serve.

    4 Comments

    Instant Pot French Lentil Soup

    Instant Pot French Lentil Soup

    Cozy.

    • Noun: giving a feeling of comfort, warmth, and relaxation.

    • Adjective: a soft covering to keep a teapot, boiled egg, etc., hot.

    • Verb: give (someone) a feeling of comfort or complacency.

    The dictionary definition might as well include French Lentil Soup, too. It fits right in there between "giving a feeling a comfort” and “keeping warm.”

    Red lentils are a regular in our house (dal, or this stew) but I was feeling explorative and grabbed French lentils at the store one day. It was a very, very good impulsive decision.

    In addition to French lentils, bay leaves, white wine, and fresh thyme go into the pot. What comes out is this steaming hot, broth-y stew that boasts every flavor a “French” soup should. It’s amazing what a splash of wine can do!

    Lentils are not the first thing I think of when I imagine French food (maybe brie, or baguettes, or wine) but lentils are a huge part of French culture. Even though lentils originated in the Middle East, Le Puy Lentils (French Lentils) are specific to France and have the same Protected Designation of Origin as Champagne — to be called lentilles du Puy, they must be grown in Puy.

    Instant Pot French Lentil Soup
    Instant Pot French Lentil Soup

    The classic French preparation of lentils is with Dijon Mustard and Red wine vinegar, though on a cold day — ehem, virtually every day from mid-October to March, here - the lentil soup is the most satisfying, warming thing you could lay your eyes on.

    This recipe is also plant-based, making it perfect for #MeatlessMonday or your everyday, if that’s your thing. But the flavor is so rich and the lentils so satisfying, that no one at your table will miss a thing. (Psst…. if they do, it is common in some countries to serve sliced sausage over lentils).

    One more thing! This whole recipe comes together in your Instant Pot. 12 minutes pressurized, a sprinkle of parsley, a glass of Pinot Grigio, and you have your self a very pretty little meal. Weeknights? Conquered. Lazy Sunday evenings? Done and done.

    Instant Pot French Lentil Soup

    Instant Pot French Lentil Soup

    Published December 6, 2018 by
       Print This Recipe

    Serves: 8   |    Active Time: 20 minutes



    Ingredients:

  • 2 cups french lentils, rinsed (also called Le Puy or French Green Lentils)
  • 1 tablespoon coconut oil
  • 1 large onion, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • Splash white wine (about 1/4 cup)
  • 2 large carrots, diced
  • 1 14-ounce can diced tomatoes
  • 2 bay leaves
  • 6-1/2 cups vegetable broth
  • 1/4 teaspoon freshly cracked black pepper 
  • Leaves from 3 sprigs of thyme
  • 1/4-1/2 teaspoon salt (more if using homemade broth, less if using store-bought broth with sodium), plus more to taste
  • Garnish: minced parsley

  • Directions:

    1. Heat coconut oil in the bottom of an Instant Pot on the sauté setting. Add onion, garlic, and celery, and sauté, stirring occasionally, for about 10 minutes, until onions are translucent and starting to brown. Add the splash of wine and stir. Continue to cook on sauté setting until wine has cooked off.
    2. Add carrots, canned tomatoes, lentils, bay leaves, vegetable broth, black pepper, salt and thyme, and stir.
    3. Place lid on Instant Pot and turn to “Bean/Chili” setting with timer set to 14 minutes and vent in the sealed position.
    4. When timer goes off, release the pressure. Stir soup and season with salt additional to taste. Serve topped with minced parsley.
    5. Tip: For extra veggies in your meal, place a handful of baby kale or spinach in the bottom of your bowl when serving, and spoon the hot lentils over top.

    Comment