As many of you know, I am a juicer. I love to juice every morning and when I am traveling or away from home, I definitely miss my green juice. Green smoothie’s seem to be a bit easier to find while traveling (although you usually have to modify quite a bit!) so I decided to give them a shot at home and have my green juice as an afternoon snack. I’m actually pleasantly surprised with how much I have come to enjoy the morning smoothie and how satisfying it is. I usually eat something alongside my morning juice but just the smoothie seems to keep me going all morning long….
I have never made my own granola before so combined a few recipes to come up with something I thought would taste good. I was surprised how effortless this was, and I have to say it tasted pretty darn good. I did the lower fat version which used apple sauce in place of most of the butter and oil. If you wanted it to be a crunchier form of granola you could just swap out the apple sauce and add in some butter and oil. I made these as Christmas gifts for a few close friends/family and it felt really good to give loved ones not only something homemade but also healthy during the holidays.
- 3½ cups rolled oats (not quick oats) – I used gluten free
- 1 cup almonds or pecans
- ¼ cup brown sugar
- 2 tsp ground cinnamon
- ¼ tsp ground allspice
- ½ teaspoon salt
- ¾ cup applesauce
- 1½ Tbsp honey or agave nectar
- 1 Tbsp canola oil
- ½ tsp vanilla extract
- 1 cup chopped dried apples
- 1 cup dried cranberries
- Preheat the oven to 300 degrees F.
- In a large bowl, mix together the oats, nuts, brown sugar, cinnamon, allspice, and salt.
- In a small saucepan, warm the applesauce with the honey, canola oil, and vanilla extract.
- Pour the liquid ingredients over the dry ingredients and stir until well combined. Spread the mixture evenly on a large baking sheet.
- Bake the granola for about 45 minutes, stirring every ten minutes, until the granola is golden brown. Remove from oven, and stir in the dried apples and cranberries. Let the granola cool completely. Store the granola in a large, airtight container. The granola will keep for up to one month.
Photo above: Two Peas and their Pod
I hosted my Supper Club last week and decided to do an Autumn Apple theme. With the shorter days, changing leaves and cool weather, it definitely feels like a transition away from summer. This salad was super simple, tasty and the presentation makes it look very impressive. Here’s looking forward to what this upcoming season has to offer!
- ⅓ cup walnuts, coarsely chopped
- 2 tsp grainy mustard
- 1 tsp honey
- 1 shallot, minced
- 3 Tbsp apple cider vinegar
- ¼ cup extra-virgin olive oil
- Coarse salt and ground pepper
- 2 red apples, quartered, cored, and each quarter cut into 8 wedges
- 6 cups baby arugula, washed and dried
- 2 Belgian endives, leaves separated, washed and dried
- ¼ cup fresh mint leaves, coarsely chopped
- 2 ounces soft goat cheese, crumbled
- In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
- In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
- Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.
Photo Credit: Whole Living
Anything that is dairy free, sugar free and gluten free cannot be good right? Wrong! These healthy little cookie/oat bites are delicious. I brought them to my wine club as a taste test and they disappeared before I was even able to snag one for myself! You can have them for breakfast, a midday snack or a healthy dessert. Recipe and photo courtesy of Whole Foods.
Average Time: 45 minutes
Yields: 2 dozen cookies
1 cup raw unsalted walnuts
1 cup old-fashioned rolled oats
1 cup raisins
1/2 cup gluten free baking flour (can sub for whole wheat pastry flour as well)
1 1/4 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
2 carrots, grated
1 apple, grated
1 very ripe banana, peeled and mashed
1/4 cup apple juice (easy to juice your own if you have a juicer!)
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger. Add carrots, apples, banana and apple juice and stir until combined.
3. Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten them slightly.
4. Bake until tops and bottoms are lightly browned, approximately 20 to 25 minutes.