The BEST Granola!
It’s a SNOW DAY today! Snow days in Toronto NEVER happen! In my 14 years of teaching, this is my first! It’s an exciting day. To celebrate, I made more of this amazing granola!
My husband loves granola, even more than my kids. I’ve always had intentions of making it, so they could have a homemade variety, but I never found one that really motivated me to make it. That was until this recipe showed up in my email.
When I read how simple it was, and how natural the ingredients were, I knew I had to make it! I actually went out during my lunch break to get the ingredients, so that I could make it that very night!
My second batch turned out darker than my first, but that’s okay! Still tastes just as good. And I actually think it’s supposed to be this colour more than my first picture.
This granola is really good with some yogurt and fresh berries. I often eat it plain or with just berries and/or grapes. It’s sooooo good.
The original recipe calls for 1 cup of walnuts and 1 cup of sliced almonds, but I’m not a big fan of walnuts, so I just doubled the amount of almonds. You could do any nut in here. You could also add chia seeds, dried cherries/cranberries or anything you want. I like to keep it simple.
Enjoy!
The BEST Granola!
Ingredients
- 5 cups rolled oats
- 1 cup pure maple syrup
- 1 cup good olive oil
- 1 tablespoon kosher salt
- 2 cups sliced almonds
Instructions
- Preheat oven to 350 F. Line a rimmed baking sheet with parchment or a silpat sheet.
- In a large bowl, combine the oats, syrup, olive oil and salt. Toss well to coat evenly. Spread the mixture on the baking sheet and bake for 30 minutes, stirring halfway through (at the 15 minute mark) to ensure the oats get evenly coated.
- Remove the tray and stir in the almonds.
- Bake for another 30 minutes, stirring halfway through again.
- Cool completely on tray.
- Can be stored in an air tight container for up to 2 weeks (but it won’t last that long! :))
Deconstructed Egg Roll – Must Make!
Don’t judge all of my food based on my pictures. I’m still learning. lol But, you need to make this tonight! Or, at least, this week. It’s so good and such a perfect weeknight meal. Works great as leftovers for lunch as well.
Michael sent me this email with a bunch of different Keto recipes attached. Most of them were meh. But, I saw this one and I was intrigued, mainly because it was super easy and quick – and healthy!! Requires no weekend prep, which is so nice, because much of my Sundays are spent prepping our food for the week.
Bonus, my kids gobble this up!! This dish is at my finger tips if I’m in a pinch (or if I’m not) for dinner or lunch on the weekends.
First things first. If you have not tried Coconut Aminos you MUST!!!! Ladies, especially, throw the soy sauce away! Replace it with this. Soy is no good. Honestly, this tastes sooooo good with sushi and is a direct substitute for soy sauce. I LOVE this stuff! You don’t have to get this brand (although it’s good). I’ve tried others that are also good. I get this at Whole Foods, but I’ve also picked it up at Noah’s Natural Foods.
As long as you have a bag of coleslaw in your fridge and 1 pound of ground beef (grass fed preferred) in your freezer, you are on your way to making this dish! Easy peasy.
You are going to finish this dish with Sesame oil, so use a good one, if you can. I love this brand.
One last note I would make to this recipe is that you must use the required amount of garlic and ginger, especially. There’s a real lack of flavour if you chince on these two ingredients.
Let’s get to it!
What you need to do:
1 tablespoon olive oil
4 cloves of minced garlic
3 tablespoons minced ginger (or 3/4 teaspoon ground ginger)
1 lb Ground Beef (Grass fed preferred)
1 teaspoon salt
1/4 teaspoon pepper
1 lb shredded coleslaw mix
1/4 cup coconut aminos
2 teaspoons sesame oil
1/4 cup green onions (optional)
Heat oil over medium high heat. Add garlic and ginger and saute until fragrant.
Add beef. Season with S&P. Cook until browned – 7/10 minutes.
Reduce heat to medium/low. Add coleslaw and coconut aminos. Cover and cook for 5 minutes.
Remove from the heat and stir in toasted sesame oil.
Enjoy!!
Source: https://(https://www.wholesomeyum.com/recipes/low-carb-crack-slaw-egg-roll-in-a-bowl-recipe/)
Flourless Black Bean Brownies!
I have neglected this blog for FAR TOO LONG! Life has been crazy busy, and I just couldn’t fit this in. That changes TODAY! I realized that I started this blog because of David. This blog will be something my kids will always have to remember me by when I’m no longer around, so it needs to be a priority. Plus, I take (albeit mostly crappy) photos of my food alllll the time in anticipation of posting, so I have a lot to catch up on! These brownies were a good one to start back with because they are sooooooo good and pretty good for you!
I started Sherry Thacker’s 6 week Challenge on August 1st, 2018, and it has honestly changed my life. I lost a whopping 40 lbs over the course of 3-4 months! Every recipe I make, I think of Sherry’s Challenge and if it lines up with what’s healthiest for me. These brownies have 3/4 cup of sugar in them, so let’s be clear, they aren’t entirely in line with the keto/paleo plan that I follow. But, they are better than many other brownie recipes that are loaded with sugar, flour and chocolate. And, in moderation, they are a great option for something sweet!
You would never know there are black beans in these brownies. That’s one thing I love about them so much! Who discovered this?! Something else that I pay closer attention to since following Sherry Thacker’s Challenge is using quality ingredients. For cocoa in this recipe, I use this:
My husband swears by the Bulletproof products. Of course, you don’t have to use this, but I appreciate knowing that there are good quality ingredients in this recipe.
Let’s get to these brownies!
Flourless Black Bean Brownies
Equipment
- Food processor
Ingredients
- 1 can black beans, rinsed and drained
- 2 large eggs
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1/2 teaspoon avocado oil If you don't have avocado oil, use any neutral oil, like vegetable oil.
- 1 tablespoon unsweetened almond milk If you don't have almond milk, use dairy milk.
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon freshly ground coffee or instant coffee This is optional. I don't add this because of my kids.
- 3/4 cup semisweet chocolate chips, divided
Instructions
- Preheat oven to 350 F.
- Spray a 9X9 pan generously with cooking spray and line it with parchment with an overhang, so you can lift it out easily like this!
- In a food processor, blend all of the ingredients, except the chocolate chips until combined. Pour into a bowl.
- Fold in 1/2 cup chocolate chips.
- Pour the brownie mixture into the prepared dish and sprinkle with the remaining chocolate chips.*
- Bake the brownies for 30 to 32 minutes, or until a toothpick comes out clean – keep in mind that if you poke through a chocolate chip, the toothpick will never come out clean. I found 31 minutes worked well.
- Allow brownies to cool completely before cutting. Wash knife after each cut because these are ooey gooey and you will lose half your brownies on the knife! 🙂
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