Mountain High Granola

Sunday. Snowing. Blizzard. Bliss.

That about sums it up.

I woke up yesterday to snow. A lot of snow. Wind blowing it all around, plows and workers continuously shoveling and moving snow to try and make somewhat of a clearing in our complex parking lots. This, was a great feeling. Stuck inside... no where to go... left only to bake.

Like I said... bliss.

Now, before I share what this beautiful day allowed me to create - you'll need a bit of a back story.

I'm sure you've noticed that I often post granola recipes. I'll admit it... I'm addicted. Yogurt, granola, fresh fruit and a cup of coffee... give me that and I'm a very happy girl. Ever since I've been able to [successfully] reintroduce dairy into my diet *hallelujah* I've eaten this "fruit & yogurt parfait" for breakfast most days of the week. It's delicious, healthy, is perfect for my pre & post workout snacks and most importantly... I feel good eating it.

The boyfriend doesn't have quite the same "routine" with breakfast as I do. Whatever sounds good that morning is what will be eaten. Great! I wish my food cravings were that simple! Anyway, the other day he made himself a nice little fruit & yogurt parfait and was surprised by how much he liked it. He said, "I'm going to start having this before work... it's actually really good!" HA, no more making fun of me for me "standard" go-to breakfast ;-)

Needless to say... the snowy day gave me time to create a new granola recipe for both myself and the *hubby*. And I must say... it's pretty darn good.

Mountain High Granola (makes 5 cups)

3 c gluten free rolled oats
1/4 c ground flaxseed
1/3 c raw pumpkin seeds (pepitas)
1/2 c unsweetened shredded coconut
1/2 c raisins

2 tbsp safflower oil
1/4 c agave nectar

Preheat oven to 350. Line a large baking sheet with a silpat or parchment paper. Combine all dry ingredients in a large bowl, stir to combine. Heat oil and agave nectar in a small pan over low heat to combine. Add wet ingredients to dry, stir until fully mixed. Smooth granola over your prepared baking sheet and cook for 12 minutes. Remove from oven, stir granola once and place back in your oven. Turn the oven off but turn your broiler on high, continue to cook granola under broiler for 3 minutes (watch carefully so as not to burn). Remove granola and let sit on the baking sheet until cool. Store in an airtight container on the counter.

Nutrition Info (per 1/2 cup serving)

268 calories

35g carbohydrates

6.5g fiber

7.6g protein

15g sugar

The Best Granola You've Ever Had. Toasted Muesili with Millet, Coconut, Pistachios and Cranberries

Today is the day of all days... the one day a year that people pour their hearts out for the one they love. The day that Hallmark makes a killing, when little girls get all giddy when they receive that one special valentine, the day that eating a mass of chocolates is simply expected, the day when... I share with you the most amazing granola you've ever had.

While I'm not a huge fan of this day, because I feel that love should be shared all year round and that surprise flowers are even more of a surprise when received on any random Tuesday... I felt that I would share with you this granola that has truly won my heart.

What I have found in my years of cooking and creating is that it is very common that chefs, bakers, cooks and self-proclaimed foodies (*ehem*) often find that their favorite recipes are ones they themselves have not created. Perhaps it is that the work is somewhat removed, the pressure to create a masterpiece whereas the existing recipe has already been perfected.. all you simply have to do is prepare and enjoy.

Well my friends... that certainly is the case with this Toasted Muesili with Millet, Coconut, Pistachios and Cranberries - created by Cannelle et Vanille. If you have not seen, heard or viewed this beautiful blog, I highly recommend that you do. Incredible photography, commentary written like poetry, a reflection of food, life & photography that will truly take your breath away.

I first found this recipe while on a plane ride back from San Diego this past September. Since traveling can be somewhat... blah... I always buy myself a "treat" for the flight.... in this case I bought the September issue of Whole Living magazine. The cover is what really drew me in - "THE BEST BREAKFAST RECIPES EVER! (That just so happen to be gluten-free!)" You see my friends... I basically had to pick this one up ;-)

This recipe re-opened my absolute love for granola, adding a twist with the millet and a sweet, tropical tone with the coconut. My one and only modification is that I leave out the cranberries. Not because I don't like them but because I like the freedom to add whatever fruit my stomach is yearning the mornings all mornings that I crave this delicious, delightful, whole, healthy, irresistible granola.

I'm begging you, okay I'm telling you - take a gander at this recipe, you more than likely have all the ingredients on hand. Take a morning, an afternoon, an evening, take the time whenever you have it and make this recipe. It will change how you view mornings and will certainly change your view on granola.

Bon appetit!

 

Roasted Veggie Pasta, Red Wine & Parmesan

I love these kind of weeks. The ones where all of the sudden you realize it's Wednesday and you're halfway to a wonderful and beautiful weekend. Then all of a sudden, it's Friday night... the week has ended, you find yourself in the kitchen cooking up a delicious, fresh pasta for dinner - complete with a hefty glass of red wine and a little parmesan to top it all off.

Lovely. 

Is this how my week went? You could say that ;-)

I had been planning this dinner all week long... not that this type of meal requires a great deal of planning. But I find that when you set yourself up with something to look forward to, the days go by smoother, you smile more, and well... you can take a little more time to breathe.

A night at home with my love, a great meal enjoyed coffee table-style in front of the TV... I couldn't imagine a more perfect way to kick off my weekend.

And because I love you so much, I'll happily share this simple and pleasure-filled recipe. But first...

Like I said... Lovely.


Roasted Veggie Pasta
Fresh broccoli
1/2 white onion
1/4 - 1/2c frozen peas
Olive Oil
Salt & Pepper
Garlic powder
Butter
2-3 tbsp fresh parsley(roughly chopped)
2 Garlic cloves
Good quality Parmesan
GF Pasta of choice (though I strongly recommend spaghetti noodles)

Preheat oven to 425. Begin to boil water for pasta. Chop broccoli and onion into fairly large pieces, place onto a baking sheet lined with a silpat or parchment paper. Drizzle veggies with olive oil, add salt, pepper & garlic powder. Use your hands and mix it all together to ensure all veggies are coated with olive oil. Place veggies in oven and roast 20 - 30 minutes (they will be soft after 20 but if you're looking for the roasted flavor let them cook for the full 30, this allows the broccoli to get a little "char" adding wonderful flavor to the dish). Your water should now be boiling, add the pasta and cook until al dente. Once the pasta is done, drain and rinse (leave in the colander). Finely chop the garlic cloves, add a small amount of butter (or olive oil) to your pasta pan, add garlic and saute until fragrant. Lower temp, add frozen peas and half of your fresh parsley. Once the peas have fully thawed add the pasta back to the pan. By now, the veggies should be roasted to perfection. Add these to the pasta mixture along with a touch more olive oil. Grate parmesan cheese into mixture and stir (the amount of cheese is truly up to you, and, if you cannot tolerate dairy feel free to add a meltable dairy free cheese or simply enjoy without). Add additional salt & pepper to taste. Plate the pasta, add a touch more grated parmesan and microwave for 30 seconds and top it off with the remaining fresh parsley. Lastly, pour yourself a fine glass of red wine, take a deep breath and enjoy.