Does anyone else lose all self-control when eating cereal? It's just way too easy to keep refilling that big bowl of deliciousness - it's so simple but SO good. I don't even allow myself to buy cereal because it's always what I crave right before bed at like 11pm when the last thing I should be eating is CEREAL. Maybe it's because of my old sorority days - coming back to the sorority house at 2am where everyone's favorite late night snack was a huge bowl (ok, several huge bowls) of cereal from the giant dispenser of goodness - I'm talking Lucky Charms, Frosted Mini Wheats, Honey Bunches of Oats . . . all the best (AKA worst) ones out there. Those were the days. Fast forward several years to today, where I try to keep my diet relatively low-carb and focus primarily on healthy fats and protein. So what's a cereal-loving girl to do? The answer is simple - MAKE THIS GRANOLA. It's the perfect solution to my cereal cravings and it's gluten-free, Paleo (meaning no grains, no refined sugar, and no dairy), and full of fiber and healthy Omega 3s and Omega 6s! Obviously the best thing about this recipe is that it's absolutely delicious!
Thank goodness my coworker turned me on to the idea of Paleo Granola. From now on, it's going to be a staple in my pantry at all times. You may be thinking "grain-free granola? no oats? huh!?" YES, trust me - someway, somehow, it still has that oat-y, sweet, toasty, crunchy, clustery vibe that we all know and love about granola. You will be as hooked as I am. Ok let's get to it shall we?
Recipe inspired by The Roasted Root
2 cups raw walnuts
2 cups raw cashews
1 cup raw pepitas (pumpkin seeds)
2 tbsp chia seeds
1 cup unsweetened shredded coconut
1 cup dried cranberries or golden raisins
1 egg white
2 tbsp water
3 tbsp coconut oil (melted)
1/3 cup honey
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp kosher salt
Yields 2 quarts of granola
1. Preheat oven to 300 degrees and line a baking sheet with parchment paper.
2. Add the walnuts, cashews, and pepitas to a food processor or blender and pulse a few times to roughly
chop the nuts. (Do not grind them into a fine meal - just a rough chop!)
3. In a large mixing bowl, whisk, whisk, whisk the egg white with the water until it becomes bubbly and slightly foamy. Then add the coconut oil, honey, vanilla, cinnamon, and salt, and whisk well to combine.
4. Pour the chopped nut mixture into the egg white mixture, then add the chia seeds, shredded coconut, and cranberries. Stir everything together to make sure it is evenly coated.
5. Spread granola mixture evenly on your parchment-lined baking sheet. Bake for 20-30 minutes, or until golden
and crispy. Stir once after 10 minutes of baking. Make sure to watch it carefully as it can burn on the outer edges and may need to be mixed more than once!
6. Remove granola and allow to cool. Do not break it apart until it's cooled for at least 10 minutes so
you can get some nice clusters!
7. Use a spatula to get under the granola and break it up. Once cooled, store in a sealable glass jar.
8. Enjoy with almond milk, on top of yogurt, on top of a smoothie bowl, with your chia pudding or just alone as a snack!
I love this recipe because it's super flexible and you can alter it however you'd like. No matter what, it will always be delicious. Choose your favorite nuts first - if you'd rather go with almonds, pecans, or macadamia nuts, do it! Want em all? Why not! Try adding sunflower seeds and/or flax seeds. Swap cranberries for raisins. The possibilities are endless!
Eating this granola with almond milk and sliced strawberries made me so happy - it took me right back to my sorority-girl-cereal-monster days . . . but much healthier this time! :)
Happy wellness Wednesday, friends! Wishing you all a very healthy and delicious week!
The last few years have been jam packed with amazing celebrations - engagements, weddings, and now new babies. With all of these happy milestones came tons bridal and baby showers to plan! After hosting and attending these beautiful showers, I'd definitely say my favorite type of shower is a brunch at someone's home. It's a relaxed, laid-back environment, and honestly what is more delicious than brunch!
A few weeks ago, 6 friends and I hosted a DIY baby shower for our dear friend Stephanie (her daughter was just born two days ago on leap year!) Step 1 was finding a venue - our friend Priscilla volunteered to have it at her gorgeous new home - perfect! Step 2: Determine a theme - we went with a girly Rainbow Sprinkle theme, perfect for our mom-to-be. Step 3: Coordinate favors, decorations, and games with the hostesses. And last: figure out a menu.
With 30 people coming, we needed to create a super yummy menu, but it also had to be easy enough to through together without getting stressed out or spending the whole day in the kitchen. My friend Hillary (you may have seen her in some of the first WNB videos!) is a culinary queen, so we decided to partner on a menu that we could easily work on together - Greek Yogurt Parfaits with Mixed Berries, French Toast Casserole, Vegetable Frittata, and Sweet Potato Hash. Then we coordinated with the other hostesses and my mom to help with drinks and desserts, and we were all set!
Yogurt Parfaits: We used clear plastic cups and started with a layer of greek yogurt on the bottom, then a bit of honey, gluten-free granola, and berries, and repeated the layers. Yummy and healthy!
Overnight French Toast Casserole: making anything that can sit overnight is such a huge help when you're cooking for a brunch shower. We combined several Overnight French Toast Casserole recipes we found on Pinterest (there are so many good ones!) and used a combination of Brioche and Challah, lots of cinnamon, sugar, cream, and topped it with pure maple syrup and powdered sugar. Not exactly healthy but definitely a worthy indulgence!
Vegetable Frittata: We did a version of the WNB Breakfast Casserole and used sautéed onions, garlic, mushrooms, spinach, tomato, and mozzarella cheese. Any veggies that you love will work in a frittata!
Sweet Potato Hash: Another fan favorite. We did one version with pancetta and another one meat-free. Just chop up sweet potatoes, mix them with olive oil, sautéed onions, garlic, rosemary, salt and pepper, and roast until crispy!
My number one tip if you're cooking for a shower is to do as much as you can the night before. The overnight French toast casserole was a huge help. We also cut up all the fruit and sliced the veggies for the frittata the night before. No stressing on the day of the event please!
Brunch shower success! Can't beat a fun day filled with delicious food and lots of girl-time.
What are your go-to brunch recipes? Share below! :)
On Monday night, I was having one of those nights when I just NEEDED a dessert. I didn't have anything in the house that could cure my craving, not even a single chocolate chip in my baking drawer. I tried to distract myself . . . I started and stopped writing the same thank you note over and over to go peek again into my pantry and see if I may have just missed a little something. I would have driven somewhere to get a soft, warm cookie, but Mitch took my car and would be at his fantasy football draft (his 4th league, by the way...) for the next several hours. I threw my half-written thank you note to the side and was determined to whip up something sweet and satisfying with only the few ingredients that I had at home. I pulled out the fabulous Sprouted Kitchen cookbook that I just got from my friend at my bridal shower, found the "Treats" section and zeroed in on the the first recipe listed, the Almond Meal Cookies with Coconut and Cacao Nibs. Baking time - 7-10 minutes. Only one bowl required. And I had every ingredient listed in the title of the recipe. YES. I was in luck.
After taking 3 minutes to mix the dough together, I ate a giant spoonful - had to taste test it, obviously! - and I was already amazed by the sweet, delicious, almondy and coconutty flavor. Thank you Sara Forte of Sprouted Kitchen for saving me on this desperate Monday night! I pretty much used her exact recipe, but added more vanilla extract and 1 tsp of cinnamon because it's basically against my religion not to have lots of cinnamon and vanilla in anything I bake.
These cookies are my new fave. After eating four of them right when they were out of the oven, and then seeing my ultra healthy fiance polish off another four, I decided I HAD to put them on WNB to share with you all. They're nutty, sweet, crunchy on the outside and soft on the inside. They have a subtle chocolatey taste from the cacao nibs, without all the added sugar and fat that you'd get in regular chocolate chips. 24 hours after baking these, all the cookies are gone and I'm SO sad. I'm in love with these healthy treats and you will be too! Here's all you'll need to whip these babies up:
Lightly adapted from The Sprouted Kitchen Cookbook
1 1/4 cup almond meal
1/4 cup cacao nibs
1/2 cup unsweetened shredded coconut
1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup sugar - options: cane, sucanat, coconut sugar, muscovado sugar
1 tsp cinnamon (I added this)
3 tbsp coconut oil, melted
1 tsp pure vanilla extract (Sara's recipe calls for 1/2 tsp, but for me, the more vanilla the better!)
Yields 20 cookies. Unless you eat the dough like me - yields 18 cookies.
By the way, these cookies are totally acceptable for breakfast, snack time or dessert. I wouldn't even call them "cookies", they're more like power snacks full of healthy ingredients and are highly encouraged in your daily diet. Now what's better than that? Also, please notice my wooden spoon - Life's Short, Eat Cookies. I couldn't agree more! Especially when they're as delish and healthy as these. :)
Have a yummy week!
These cute little chia pudding parfaits are absolutely "parfait" for this 4th of July. Sometimes it's hard to stay healthy on the 4th with all the BBQs and the oh-so-tempting patriotic desserts, but this recipe has got you totally covered and will keep you feeling light and healthy while strutting your bikini bod on the beach all weekend.
You'll LOVE this Coconut Vanilla Chia Pudding. It's sweetened with stevia, packed with protein, and topped off with antioxidant-rich berries. My favorite ingredient is the fresh vanilla bean - it is just magical and gives the pudding a gourmet twist, and makes me feel a little fancy every time I use it in a recipe! The combo of the vanilla bean and coconut flavor is so scrumptious and sweet. If you love coconut, you'll be in heaven with the parfaits - they taste like summertime! And nothing tastes better than summer right?
If you're hosting a brunch on the 4th or if you want to serve some guilt-free desserts, this is the perfect recipe for you. I ate it for breakfast today and it was perfectly filling and satisfying. What's extra fab about this recipe is that it literally takes 5 minutes to prepare, then you just put it in the fridge, go run some errands, workout, do something productive, and come back and your pudding is ready to go. Another option is to pop it in the fridge overnight and you don't even have to think about it. Then you can assemble it into fruit parfaits whenever you feel like it.
Larabars are my go-to snacks to help get me through the 3pm lull at work. What I love about them is their simplicity - just 3 or 4 natural ingredients, nothing fake, nothing I can't pronounce. It's the perfect little pick me up, but I've been getting tired of stocking up on them every single week and spending way too much on these little 3-ingredient bars. I figured, since they're so simple and I always have the ingredients on hand, I'm going to be domestic and cost-efficient and make my own Larabars. Then when I started making them, I kept adding more and more ingredients to my mini food processor, and the result was a thousand times better than even my favorite Chocolate Chip Cookie Dough Larabar. I threw in a bunch of superfoods and added some cinnamon and salt for my favorite salty-sweet combo, taste tested-along the way, and came up with none other than the Super Bar. It's absolutely delicious right out of the fridge and has the perfect consistency - a little bit soft and a little bit crunchy from the nuts and cacao nibs. And it's packed with healthy ingredients and tons of satisfying flavors. I think I can confidently say that I'm going to ditch the Larabars and make a big batch of Super Bars every week to get me through my work days with extra pep and energy.
I started out with some of my favorite healthy ingredients - almonds, dates, chia seeds, and cacao nibs. I pulsed up the almonds in the food processor first, and then added the rest of my ingredients.
The honey was a great touch for a little sweetness.
Followed by a big spoonful of Justin's Honey Almond Butter. MY OBSESSION.
Next came some salt and cinnamon, then a quick (and loud) run through the food processor, and the result was this.
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.