New House, New Home, New Oven... Bananas!

I admit.... I've been MIA. Like totally MIA since uhmm.... February. *sigh*

So before I provide a nice and semi novel-esque reason as to why, know this -- my love for this blog, for food, cooking, baking and creating has not dissipated! It's just been hindered by a few other [quite] monumental events... read on.... ;-)

First and foremost... I am now a proudly engaged woman to the most amazing man in the world, my fiancé Tony. June was our 5 year anniversary (crazy!), this handsome man did quite a bit of thinking and worked this lovely event right into our already planned vacation to Cozumel with his family. It was beautiful. There were tears. And of course, I said yes. 

Next up... we have a house! That's right, the fiancé and I bought our first home and have been happy homeowners for a little over 2 months. We're absolutely loving it, veggies growing in our newly built planter boxes, sprinklers spraying water across our lawn. My kitchen -- yes...mine...and no, he won't argue that ;-) -- is just what I need to start back up on this blogging journey. 

But, with every new house comes a new, well, a different oven. And well.... it's going to take a little getting used to. It's.... bananas! 

I finally got the urge, that uncontrollable itch to bake. To gather all of my GF ingredients, a little sweetness and chocolate, and make something divine. With an overwhelming number of past-due bananas in the freezer, homemade banana bread was calling my name. I wanted to try a new recipe but wasn't  quite up for the challenge of creating my own with the possibility of a failure, so, I came across this beauty and went to work -- Gluten Free Dark Chocolate Chunk and Walnut Banana Bread. Simple, quite easy to put together, the aroma while baking was irresistible. 

And then, the fun began. I got up to check on this lovely loaf with about 5 minutes remaining on the timer. The top was puffed, getting pretty brown and firm to the touch - thank goodness I got up to check! I let it cool (as one should) for about 5 minutes before taking it out of the loaf pan and moving to my cooling rack. Waited a little longer before slicing into it to devour for my own tasting... piece #1: beautiful! Piece #2: wonderful! Piece #3: uh oh. The middle of my lovely loaf was, uncooked. Gasp! Of course, my red hair began to show, i.e. my temper. I felt defeated. Going so long without baking.... beginning again in a new oven.... I believe I actually said out loud, "Well, if ya don't use it ya lose it!" (slightly gritting my teeth). I put the broken loaf back into the hot oven for a while longer, hoping to save it. 

Second try.... a little better but still... the middle was mush. At this point, I took out one of the done slices and devoured it. I mean, I should at least get to enjoy this disaster, right? 

All in all, it was delicious. Sweet enough, full banana flavor, little bits of chocolate to satisfy that cocoa craving. It wasn't all bad! I then tried to salvage the rest. Breaking off the portions that were edible, building a pile of the goup back in the pan. Along the way... eating piece after piece in what I'm convinced was an emotional train wreck. I managed to save 4 full slices, with several other "pieces" that will be quite nice in the coming days when I wake up ravenous and am putting together my breakfast. I am sure that I ate at least 2 [large] pieces with all the nibbling here an there and let me tell you.... emotional train wreck eating.... not so pleasing to my stomach. Eh, oh well. Lesson learned. 

What this silly event did do, was spark back my inspiration. Turned back on my kitchen gears and in the end, made me laugh quite a bit at how ridiculous the whole thing turned out. 

In this life, we learn. We learn and we get inspired. We create, we fail, we create some more and then we succeed. 

So get ready for plenty of recipes, photos and off-track stories to come your way. I'm back baby. Let's get cooking. 

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!

 

Oat Free Quinoa Apricot Granola

I've come to a realization lately. Well, really more of a re-realization.

Granola, some sort of fruit be it fresh or dried, and yogurt, is a breakfast that I'm sort of... obsessed with. I guess it's really not that bad seeing as how granola can be made in a variety of ways, showcasing a multitude of flavors and textures all depending on the ingredients chosen. It's a healthy snack, a filling breakfast, something that may just become my everyday fall-back.

Anyway... during this re-realization I thought about the many people who are intolerant to oats... *gasp!* How sad it must be to go to your local grocer and not be able to pick up your weekly batch of granola, simply because, the sweet little oats don't act so sweet when settled in your belly. Naturally, I was just not okay with this fact. And thus... the oat free granola was born!

This recipe still follows closely to my many others, packed with nutrition and protein, a hint of sweetness and the perfect crunch to accompany your smooth and creamy yogurt of choice. The best part? It takes about 15 minutes to make, start to finish. I'm sensing you're ready for the recipe, am I right?

Oat Free Quinoa Apricot Granola
3/4 c quinoa flakes
1oz raw pumpkin seeds (just under 1/4c)
8 dried apricots (cut into small pieces)
1/4 tsp cinnamon
3/4 c Perky's Crunchy Flax Cereal

2 tbsp cashew butter (I used Artisana)
2 tbsp pure maple syrup
1/4 tsp vanilla

Preheat oven to 350. Line a small baking sheet with parchment paper, set aside. Combine quinoa flakes through cinnamon in a medium bowl. Slowly heat cashew butter, maple syrup and vanilla in a small saucepan until stirred to a smooth consistency. Add wet ingredients to the quinoa flake mixture, start the mixing with a spoon but you'll need to get dirty for this yummy granola, using your hands to finish off the mixing process. Place mixture in the oven for 6 minutes, remove and stir. Place back into the oven for 2-3 more minutes (at this point the granola should be golden and slightly brown at the edges). Remove from oven and add in the Crunchy Flax Cereal. Let granola cool, place into a mason jar and store on the counter.

Enjoy this oat free granola over yogurt, with a banana and almond milk for a delicious non-traditional cereal treat, or munch for a portable snack any time of day. It's delicious, it's oat free, and it's packed with good for you nutrients!

Let's take a look at the nutrition facts, shall we?

Per 1/2 cup serving

217cal

34g carbs

4g fiber

6g protein

10g sugar

Eat up and enjoy, and maybe keep a secret stash away from the public eye of your kitchen... it just may disappear faster than you'd like!

Creamy Crunchy Salami Grape Salad

I have a new obsession... Sistema tupperware. Yea, I think I've officially crossed the line into "house-wife"status (although, let's be clear, I'm not actually a "wife" at all - making this transition that much more comical).

Yup. It's true. My simple pleasures in life include cooking and baking on rainy days (or sunny days for that matter), reading cooking light with my morning breakfast, cutting coupons and bookmarking recipes on foodgawker in my spare time. And now, to add to the mix, a love for innovative tupperware to suit all your on-the-go needs. (Wow, am I eighty?)

To justify this tupperware affection, let's take a look at the most amazing salad container I have ever seen. Sistema Klip It Salad-to-Go Container.

 

 If you can't quite see from this picture, I'll happily share the features this handy box provides :-)

• the base holds your lettuce and heavier salad toss-ins
• the top piece is broken into two compartments to keep those ingredients separated and fresh until it's really salad time
• the middle portion, also on the top, is a perfectly sized round container for your dressing

Uhh yea, I told you it was amazing. Now you feel kind of bad for laughing at me earlier, don't you?

So, yes, there it is. My new obsession to fuel my love for lunch-time salads.

Shall we move on to the recipe for today's salad of choice?

Creamy Crunchy Salami Grape Salad 
lettuce of choice (or a mixture of greens)
handful of red grapes cut in half
organic salami cut into quarters (I like Applegate Farms brand)
raw pumpkin seeds (a.k.a pepitas)
baked plantains broken into pieces (Whole Foods sells them and they are to die for)
Annie's Lemon & Chive dressing (highly recommended!)

To Assemble Salad:
Add the grapes and greens to the base of your sistema to-go container. Place the salami in one side of the top piece, the pepitas and plantains in the other. Pour your dressing into the portioned out dressing container. Snap it closed and your lunchtime salad awaits.

When the lunch hour rolls around, it is very important how you throw these ingredients together. The best method I have found is to add the dressing to the greens first and mix together. Then, top the greens with your crunchy toppers and protein and you are ready to dive in to this amazing meal that will have your coworkers gawking over your desk at this amazing homemade salad.

And that's all folks! Now go get yourself one of these containers so you can enjoy the many other salads to come!