my (new) favorite granola.

As I'm writing this, it is raining. A good, hard, steady rain. The perfect kind for snuggling up in a warm blanket and getting lost in a really good book. Woody Guthrie is laying next to me in complete relaxation. These are the elements of a perfectly pleasant afternoon. But to be perfectly perfect, it needs a snack. And what would be more fitting than some freshly made granola?

I am a sucker for some good granola and I've been fiddling around with the makings of a recipe for quite some time now. To me, granola should be cinnamon-y, crunchy (but not too crunchy), simple, and delicious. That's the most important component. It must be delicious. I also don't like recipes that are too fussy or require too much care (i.e., lots of oven time with lots of shuffling around on the baking sheet to ensure there's no burned bits). Because isn't the ideal granola eaten by the handful while one passes absentmindedly through the kitchen? That's what's ideal to me.

I don't want to tout my granola-making abilities, but this recipe is good. As in could-be-eaten-on-ice-cream good, or could-be-eaten-on-yogurt good, or could-be-enjoyed-with-almond-milk good, or could-be-eaten-all-by-itself good. I hope you make this recipe and enjoy it as much as I do.

The beauty of granola is that it can be modified to meet one's individual preferences. Not a fan of sliced almonds? Substitute hazelnuts or cashews instead. No sesame seeds on hand? Mix in a few sunflower seeds in their place. Unsure about buckwheat groats? Add 2 cups of rolled oats instead. Toss in bits of dried fruit or even chocolate chips if you're really feeling fancy!

M Y  F A V O R I T E  G R A N O L A
Makes about 3 cups

Ingredients
1/4 cup maple syrup
2 teaspoons coconut sugar
2 tablespoons smooth peanut butter (unsweetened*)
1 tablespoon coconut oil
2 teaspoons cinnamon
1/4 teaspoon vanilla
pinch of salt
1 cup rolled oats
1 cup raw buckwheat groats
1/2 cup shredded coconut
1/2 cup sliced almonds
1 tablespoon chia seeds
1 tablespoon sesame seeds

*If you don't have unsweetened peanut butter, I would suggest forgoing the coconut sugar.

Directions
1. Preheat your oven to 350º F and lightly coat a baking sheet with coconut oil.
2. In a small saucepan over medium-low heat, combine maple syrup, coconut sugar, peanut butter, coconut oil, cinnamon, vanilla, and salt. Heat until coconut sugar has completely melted and the mixture resembles a thick sauce. Stir occasionally.
3. Meanwhile, combine the rolled oats, buckwheat groats, shredded coconut, sliced almonds, chia seeds, and sesame seeds in a large mixing bowl.
4. Once the sauce mixture is completely emulsified, pour it over the dry ingredients and gently combine with a spatula until the mixture is evenly coated.
5. Pour the granola onto the baking sheet and spread evenly.
6. Pop the granola into the oven for 10 minutes. After 10 minutes, shuffle the granola around on the sheet (to help with even baking) and pop back into the oven for another 10 minutes.
7. Remove the granola from the oven and place it (still on its baking sheet) on a cooling rack for 10 minutes before enjoying.

a week of breakfasts.

M Y  F A V O R I T E  O A T M E A L
(Serves 1)

INGREDIENTS

• 1/4 cup rolled oats
• 1/4 cup water
• 1/4 cup half and half
• 2 teaspoons maple syrup, separated
• dash of cinnamon
• 6 chopped strawberries
• 1/8 cup frozen raspberries
• 1/8 cup frozen blueberries

DIRECTIONS

1. Pour oats, water, and half and half into a pan, and bring to medium heat. Stir and bring down to a simmer. Cover with a lid and allow mixture to simmer for 5-7 minutes (watch carefully, or the oatmeal may burn). 
2. Meanwhile, place berries and 1 teaspoon maple syrup in a small pan. Mix on medium-low heat, until syrup mixture has thickened and berries are warm.
3. Stir 1 teaspoon maple syrup and dash of cinnamon into oatmeal. Pour berry mixture over oatmeal.

G R E E N  D R E A M  S M O O T H I E
(Serves 1)

INGREDIENTS

• 1 cup coconut milk
• healthy handful spinach
• 3 Romaine leaves, shredded
• healthy handful pea shoots
• 1 banana (frozen is best)
• 1/4 cup mango

DIRECTIONS

1. Pour coconut milk, spinach, and Romaine in blender and pulse to combine.
2. Add pea shoots, banana, and mango. Pulse until well combined.

J E F F R E Y ' S  B E R R Y  B L I T Z  S M O O T H I E
(Serves 2)

INGREDIENTS

• 1/2 cup coconut milk
• 1/2 cup water
• healthy handful spinach
• 1/4 cup frozen raspberries
• 1/4 cup frozen mango
• 1/4 cup frozen pineapple
• 1/8 cup blueberries
• 1 banana (frozen)

DIRECTIONS

1. Pour coconut milk, water, and spinach in a blender and pulse to combine. 
2. Add raspberries, mango, and pineapple. Pulse until well combined.
3. Add blueberries and banana. Pulse until well combined. Split smoothie equally between two glasses.

My favorite oatmeal, topped with fresh strawberries, sliced almonds, and unsweetened coconut flakes

Bircher Muesli with Spiced Strawberry Sauce (and sliced bananas)

The thing about breakfast is that it's either an absolute pleasure or an absolute pain. There are two scenarios: The first involves a lovely spring day, 70º weather, billowing white tablecloths, and a table set for two with a vase of friendly daisies. The second involves last night's dishes, ten minutes until it's time to leave for work, and a half empty fridge whose contents include week-old leftovers and a pitcher of water. My recent mission has been to help the second scenario look a bit more like the first.

Truthfully, there are few things I enjoy more than dining out for breakfast. But, the reality is that on a Tuesday morning before I rush out the door (and there's not a chance of a restaurant breakfast), I need something that will fill me and stick to my ribs, so that my stomach's not grumbling by 8 AM. That typically comes in the form of a smoothie. However, because I'm on summer vacation, I've gotten the chance to be a bit more creative in the kitchen, and breakfast has been an absolute pleasure to make and enjoy.

(And in the interest of total honesty, I've also (happily) consumed this for breakfast.)

orangey whole wheat waffles + strawberry puree.

When I think of breakfast for dinner, I am transported to my seat at my sister's turquoise kitchen table. She is over the stove, creating some tasty dish, while her husband, Mark, is chopping red potatoes into impossibly small pieces, and nestling them into the oven to turn golden brown.

Or, it is Jeffrey and I in our small Gainesville kitchen, making a mile high stack of pancakes. My sister is sitting on the bright red stool in the corner and Mark is in the doorway. We're probably musing about Woody's good looks.

Breakfast for dinner is one of my fondest memories of my graduate work at the University of Florida. It just so happened that my sister lived a block away and we walked to each other's houses each week to enjoy some lovingly prepared dish — always breakfast for dinner, usually on a Thursday evening.

Breakfast is special, but breakfast for dinner is magical. It is especially magical when the company is good, the table is small, and the helpings are aplenty. While Jeffrey and I no longer live just a block away from my sister and Mark, our hearts are still neighbors. Sometimes it feels good to create a dish that brings back a memory. A memory of turquoise tables, small kitchens, tiny potatoes, red stools, and the best company in all the South.
O R A N G E Y  W H O L E  W H E A T  W A F F L E S  +  S T R A W B E R R Y  P U R E E

Serves 2 (with leftover puree to drizzle over anything and everything your heart desires!)

I N G R E D I E N T S

Orangey Whole Wheat Waffles

• 1 egg
• 1 cup (organic) whole-wheat flour
• 3/4 cup and 2 tablespoons almond milk 
• 1/4 cup coconut oil
• 2 teaspoons honey
• 2 teaspoons baking powder
• pinch of salt
• 1/4 teaspoon vanilla extract
• 1-3 tablespoons water (to thin batter)
• zest of 1 (organic) orange

Strawberry Puree

• 6 strawberries
• juice of half an orange (use the one you just zested!)
• 1/4 teaspoon honey

W A F F L E  D I R E C T I O N S

1. Preheat the waffle iron. Set aside.
2. Beat the egg in a mixing bowl, until it is pale yellow and fluffy (a light foam should form on the top).*
3. Slowly add the rest of the ingredients (except for the zest and the water) and beat to combine.
4. Gently fold in the orange zest until well combined.
5. Start by adding one tablespoon of water to the batter and fold to combine. The consistency should be slightly runny, but not too runny (a bit thicker than a traditional pancake batter). Continue adding water by the tablespoon until desired consistency is reached (I added three tablespoons, but could have added four).
6. Coat the waffle iron with a thin layer of coconut oil. Use your waffle iron's directions to heat and cook waffles (the amount of batter per waffle is often dependent on your particular waffle iron). Serve hot with butter (we use Earth Balance), maple syrup, and a dollop of strawberry puree (directions below).

* Note: A fluffier egg leads to fluffier waffles. Beat a little extra if you're a fluffy-waffle lover.

P U R E E  D I R E C T I O N S

1. Wash the strawberries and remove the stems.
2. Place strawberries, fresh orange juice, and honey into a blender and pulse until combined.

As an aside, this makes plenty of puree (much more than we needed for this recipe). Its other possible uses are endless: on yogurt, in oatmeal, on ice cream, added into a tasty smoothie of coconut milk + ice cubes, etc. Yum!