Homemade Coconut-Almond Granola



Coconut-Almond Granola




My sweet boyfriend’s even sweeter mother, Amy, has sent us homemade granolas and cereals in her care packages. Total game changer in the granola world, people. It’s not too sugary, there’s a delicious hint of salty/savory flavor, and the best part is it’s not full of butter. Plus, it’s so easy peasy to make! I got all of my dry ingredients from Natural Grocers/Vitamin Cottage. They have great bulk items for cheap. Amy adapted her recipes from Sara Kate Gillingham of The Kitchn.

Pour some in a bowl with almond milk and make it cereal, sprinkle it on a green smoothie, make a fruit and Greek yogurt parfait, or simply eat it by itself. Trust me, it’s that good. Dangerous good. Addictive good.

You could make fabulous gifts for any occasion – Christmas, Birthdays, Showers, etc. All you would need is the granola, a mason jar, and some cutesy twine and boom: a perfect homemade present, right?!

You can find the original recipe here.


Coconut-Almond Granola






Coconut-Almond Granola






Coconut-Almond Granola



Homemade Coconut-Almond Granola

By Lindsey
Published: April 25, 2014

  • Yield: 12 cups

My sweet boyfriend’s even sweeter mother, Amy, has sent us homemade granolas and cereals in her care packages. Total game changer in …

Ingredients

Instructions

  1. Position two oven racks so they divide oven into equal thirds and preheat to 325°F.
  2. Whisk to combine dry ingredients in a large bowl.
  3. Whisk to combine wet ingredients in a small small bowl.
  4. Pour wet ingredients over the dry ingredients and stir with a spatula until well combined and coated.
  5. Divide granola between two cookie sheets and evenly spread. Bake for 20 minutes.
  6. Remove from oven and turn/mix granola with a spatula turner. Bake for another 15-20 minutes or until it begins to brown.
  7. Allow granola to cool in the cookie sheets. Store in ziplock bags or an air-tight container.

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Artichoke Lemon Pesto Chicken with Spinach



Artichoke lemon pesto chicken with spinach



Unless I am cooking chicken boobs for a salad, I almost always need to jazz it up with some sort of sauce, stuff it with something, or mix it with other more flavorful ingredients of different textures.

Why?

Because white meet can be so dang bland! Am I right about this? Unlike juicy tender thighs, the boobs just don’t always do it for me.

And is it just me or does chicken taste so much better when someone else cooks it? My main squeeze seems to nail it every single time.

To top it off, I am a FREAK about making sure it’s done/cooked through so all-in-all, someone’s a big pain in the ass here, it’s either me or the chicken, I’ll let you make that call.

I may have had a slight change of heart, however, after making PaleOMG’s amazingly delicious (and nutritious) Artichoke Lemon Pesto Chicken. She uses spaghetti squash to make it a pasta dish but I forwent that since I had planned on making spaghetti squash and crockpot meatballs for dinner the next night.

The only changes I made to the recipe was using almonds instead of walnuts because simply put, I am allergic and almonds worked just beautifully. You could use pine nuts as well. I used 3 garlic cloves instead of 2. Also a tip – you may need to use a blender. I have a large food processor and I initially used that to make pesto – had to transfer to my Ninja blender since my FP was just too big. This was huge and a total lifesaver.

Between the pesto, spinach and the side of asparagus and broccoli, it was a very GREEN dinner – love it when that happens! Plus it was St. Patrick’s Day, pretty fitting I’d say!

I’d love for you to share your favorite chicken recipes with me so my relationship with chicken boobs can prosper!


artichoke lemon pesto






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Artichoke Lemon Pesto Chicken with Spinach

By Lindsey
Published: March 21, 2014

    Unless I am cooking chicken boobs for a salad, I almost always need to jazz it up with some sort of sauce, stuff it with …

    Ingredients

    Instructions

    1. Heat a large pan with olive oil. Add 1 minced garlic clove. After a minute or two, add artichokes, sprinkle with salt and pepper, and brown slightly.
    2. In a small-medium food processor or blender (I used a blender), add artichokes, almonds, olive oil, vegetable broth, and two garlic cloves. Puree until smooth, pesto-y texture.
    3. Add in parsley, basil, lemon, salt and pepp. Puree again. Taste-test and add more ingredients if desired.
    4. If the pan that you sauteed the garlic and ‘chokes in is dry, splash a bit more oil (olive or coconut will work) and add the cubed chicken. Cook on medium-high until browned on all sides, sprinkle with salt and pepper and mix.
    5. Make sure chicken is COOKED! Once you’ve double and triple checked, add in about 1/4 cup of the pesto and some fresh spinach. Toss and make sure everything is coated. Cover and cook for a few minutes until spinach is wilted.
    6. Serve in bowls and add more pesto if your taste buds so desire.

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      Not-So-Meatless Monday: Zucchini Lasagna

      Rarely am in the mood for Italian food, but when I am, the craving comes on STRONG. It’s warm, it’s comforting, and it’s filling. But with that said, typical Italian food is full of carbs, and AIN’T NOBODY GOT TIME FOR THAT!

      Kidding, kind of. I don’t have a problem with carbs (in moderation) but pasta and noodles are not my carbs of choice… which brings me to this recipe that is an Italian staple (at least in America).



      zucchini lasagna



      I got this recipe from one of my favorite bloggers – Gina of Skinnytaste. The only adjustments I made:
      1. I used ground turkey instead of ground beef.
      2. I do not have a Mandolin Slicer so instead of my zucchini being sliced in long planks, they were sliced in rounds, using my BOMB food processor.

      This also makes for fantastic leftovers – I took mine to work for lunch!

      Original recipe can be found here. Buon appetito!

      Zucchini Lasagna

      By Lindsey
      Published: February 24, 2014

      • Yield: 8 Servings
      • Cook: 60 mins

      Rarely am in the mood for Italian food, but when I am, the craving comes on STRONG. It’s warm, it’s comforting, and it’s filling. But …

      Ingredients

      Instructions

      1. Preheat oven to 350º.
      2. In a medium bowl mix cheeses and egg and stir until well combined. Set aside.
      3. In a medium saucepan brown turkey and season with salt. Drain any excess liquid from the pan and transfer meat to a bowl.
      4. Add olive oil to the same saucepan and sauté garlic and onions for 2 minutes.
      5. Return meat to the pan and add tomatoes, basil, salt and pepper. Cover and simmer on low for 30-40 minutes.
      6. Slice zucchini to 1/8″ rounds using a food processor or a very good chef’s knife. Sprinkle slices with salt to extract water.
      7. After about 10 minutes blot slices with a paper towel.
      8. Using a grill, a panini-grill maker, or a grill pan, grill the slices until cooked. This too will remove extra moisture. I used a grill-panini maker.
      9. Layer a 9×12 pan or dish with the meat sauce first, followed by the zucchini slices, then the cheese mixture. Do this until all ingredients are used and sprinkle the top with more mozz and/or parm. Cover with foil.
        zucchini lasagna
      10. Bake for 45 minutes, then remove foil and bake for another 15.

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      Panko Crusted Tilapia with Herb Dipping Sauce



      panko-crusted tilapia



      Extra, extra, read all about it! A tilapia recipe that isn’t bland! In fact, this bad boy is full of flavor and the fact that the total time it took to make this was 30 minutes just blows my mind. Don’t believe me? Try it for yourself! Might I add that I am RARELY a clean-plater. With this dish, I definitely was.

      This recipe is from a cookbook I have called Everyday Food: Fresh Flavor Fast which can be found on page 233.

      I made a couple adjustments:
      First, I didn’t cut the tilapia into wide strips, as I didn’t feel like making fish sticks. Wanted to keep it a little more classy for the boyfriend so I simply left the fillets as they were. I also substituted the mayo for plain Greek yogurt for obvious reasons. Mayonnaise = woof!

      Important: I found that 2 cups of panko bread crumbs was way too much. 1-1.5 cups would be more than enough! Why do so many recipes that involve crusting or breading call for too much? Such a waste. Oh well, I’m over it!

      This recipe can be made GF – just use gluten free bread crumbs. I recommend Bob’s Red Mill or Glutino.

      Panko-Crusted Tilapia with Herb Dipping Sauce

      By Lindsey
      Published: February 21, 2014

      • Prep: 20 mins
      • Cook: 15 mins
      • Ready In: 35 mins

      Extra, extra, read all about it! A tilapia recipe that isn’t bland! In fact, this bad boy is full of flavor and the fact that the …

      Ingredients

      Instructions

      1. Preheat oven to 475º.
      2. Beat egg in wide, shallow bowl and season with salt and pepper.
      3. In a medium bowl stir panko, Old Bay and olive oil.
      4. Dip fillets in egg and let excess drip off. Then, dip in panko mixture and coat completely. Press lightly to adhere.
      5. Bake for 15 minutes. Halfway though I turned the baking sheet around to ensure evenly baked.
      6. While your fish is baking make the sauce. Stir the Greek yogurt, parsley, horseradish and lemon juice until blended and add some salt and pepper to taste.
      7. Spoon a nice, little (or big, if you loved it as much as me) dollop of sauce on fish, spread evenly and dig in!

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        FIG-ARUGULA-BACON PIZZA



        Fig Arugula Pizza



        We had nothing planned out for dinner yesterday which ended up being a great thing. Wanna know why? Because I made one of the best pizzas in the history of ever. The combination of sweet and savory plus in my book you can never go wrong with FIG, ARUGULA, or BACON. I adapted this recipe from Ree Drummond of Food Network. You can find her recipe here.

        I bought multigrain pizza dough from Whole Foods. Was going to go big and make cauliflower pizza crust buuuuut that can be a process and I concluded that the toppings on this pizza would pair much better with regular dough.

        Figs are out of season so I bought Organic Fig Spread (Fiordifrutta, which can be found at Whole Foods). It’s amazeballs and can be used for so many recipes. Fig jam/jelly would work fine too.

        FIG-ARUGULA-BACON PIZZA

        By Lindsey
        Published: January 29, 2014

        • Yield: 1 pizza
        • Prep: 30 mins
        • Cook: 20 mins
        • Ready In: 50 mins

        We had nothing planned out for dinner yesterday which ended up being a great thing. Wanna know why? Because I made one of the best …

        Ingredients

        Instructions

        1. Preheat oven to 500°. Place rack in lowest position possible. Cook bacon and pat dry, chop, set aside.
        2. Roll out pizza dough on floured surface, place on greased baking sheet (which I used, and greased w/ coconut oil) or pizza stone.
        3. Drizzle with olive oil and sprinkle with salt and pepper.
        4. Spread fig spread over surface, sprinkle with mozzarella and parmesan cheese.
        5. Bake (remember on lowest rack!) for 10-15 minutes until it gets golden brown and bubbly and delicious-looking!
        6. Remove from oven and distribute arugula, chopped bacon and cheeses on top. Repeat this a couple times.
        7. Place back in oven for 5 minutes or less – until the the cheese is melted and arugula is soft. Keep an eye out during this step to ensure no burnt pizza crust bottoms!

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