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.)

a week of dinners.

S T I R  F R Y --

(Serves 2)

INGREDIENTS

• brown rice pasta, water
• 1 teaspoon coconut oil
• 1 medium sized onion, chopped
• 1 clove garlic
• 2 large carrots, chopped
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• handful green beans
• handful (frozen) broccoli
• 1 tablespoon nama shoyu (for the sauce)
• 1 tablespoon maple syrup (for the sauce)
• sesame seeds (for topping)

DIRECTIONS

1. Cook pasta according to package's directions
2. Meanwhile, heat coconut oil a cast iron skillet on medium heat. Add chopped onions and a clove of garlic. Sauté while you chop the carrots and peppers. Add carrots, peppers, and green beans and sauté for 2-3 minutes. Add broccoli and sauté  until veggies turn vibrantly colored (about 5 minutes).
3. Slowly add the nama shoyu + maple syrup and sauté  until sauce has thickened, about 3-5 minutes. 
4. Serve over brown rice pasta and sprinkle with plenty of sesame seeds.

Big Comfy Sweet Potatoes

H A P P I N E S S  B O W L -- 

(Serves 2)

INGREDIENTS

• 1/2 cup quinoa
• 1 cup water
• 1 medium sized onion, chopped
• 1 clove garlic
• 1/4 cup peas
• handful (frozen) broccoli
• handful sunflower sprouts (pea shoots or alfalfa sprouts would be a good alternative here)
• 1/2 avocado, chopped

DIRECTIONS

1. Rinse the quinoa (even better if you can soak it for 8 hours and then rinse it!) vigorously. Place in a large pot and cover with 1 cup water and a pinch of salt. Bring to a boil and then immediately bring to a simmer. Stir and cover with a lid. Cook for 15-20 minutes. Fluff with a fork.
2. Heat coconut oil in a cast iron skillet on medium heat. Add 1 clove garlic, peas, and broccoli. Sauté until peas and broccoli are bright green and cooked through.
3. Spoon quinoa, broccoli, and peas into two bowls. Add onions, sprouts of your choice, and avocado.
4. Pour plenty of sauce over the mixture (recipe below).

H A P P I N E S S  S A U C E -- 

(Serves 2, with plenty of leftovers)

INGREDIENTS

• 3 large carrots
• 1 clove garlic
• 1 tablespoon maple syrup
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 3 tablespoons lemon juice
• salt + pepper to taste
• ~ 1/4 cup water (for thinning)

DIRECTIONS

1. Place carrots into a food processor or blender (you might want to add one at a time if your appliance is a bit more on the delicate side). Pulse until finely chopped. Add the garlic, maple syrup, olive oil, vinegar, and lemon juice. Pulse until combined.
2. At this point, your mixture will most likely be quite thick. Add in some salt and pepper, and introduce a slow stream of water. Add as much or as little as you'd like until desired consistency has been reached.
3. Store leftovers in an airtight jar. Will keep for about 1 week.

Black Bean Salad with Cumin-Roasted Carrots
(You might recognize this! I used the leftovers for lunch!)

H E A R T Y  S A L A D

(Serves 2)

INGREDIENTS

• 2 big handfuls spinach
• 4 Romaine leaves
• 2 tablespoons Gorgonzola cheese
• fresh grated Parmesan cheese (to taste)
• 1 medium sized onion, chopped
• 1 pear, chopped and roasted (450º F for 10-15 minutes)

DIRECTIONS

1. Shred spinach and lettuce. Place in a large bowl.
2. Crumble Gorgonzola and grate Parmesan over greens. Top with onions, pear, and candied walnuts (see below). Toss with vinaigrette (see below).

C A N D I E D  W A L N U T S

(Serves 2)

INGREDIENTS

• 1/4 cup walnuts
• 1 tablespoon coconut sugar
• 1 teaspoon honey
• pinch of salt

DIRECTIONS

1. Toss coconut sugar, honey, and salt over walnuts and combine until evenly coated.
2. Roast at 450º F for 5-7 minutes, or until golden brown.

R A S P B E R R Y  V I N A I G R E T T E

(Serves 2)

INGREDIENTS

• 1/8 cup raspberries
• 1 tablespoon olive oil
• 2 splashes balsamic vinegar
• 1 healthy pinch of salt
• 1 pinch garlic salt
• ~2 tablespoons water (for thinning)

DIRECTIONS

1. In a food processor or blender, pulse all ingredients (except for water) until combined. Slowly add in a steady stream of water until desired consistency is reached.

We believe homemade dinners should be simple. After all, we're two of the most likely people in this world to go out to eat because we love it so much. Therefore, we have to be pretty persuaded to stay home for our dining experience. That boils down two to things: Will the ingredients be simple? Will it be healthy?

In all honesty, answering those two questions in the affirmative actually takes a lot of forethought. That is, forethought in the form of a grocery list. We are meal planners, and for the last five years of our relationship that has made all the difference. We account for one date night a week, in which we dine out; the rest of our meals are eaten at home. On the (not-so-rare) occasion that we eat out twice in a week, we try to choose restaurants that still use simple ingredients and are (for the most part) healthy.

However, life happens in those in-between moments, so we're also not ones to turn down pizza if the mood strikes and we just happen to be driving by our favorite local haunt.

the midday cookie.

Today's cookie was born from a 2 o'clock craving for something sweet and a bit salty. You know the feeling; it strikes suddenly and quietly — but urgently — and rests in the back of your mind until you find some way to satiate it. When it's Friday afternoon and the pantry could use some attention, one must get creative in choosing ingredients.

The Internet is a beautiful place because after a quick Google search for a recipe involving buckwheat flour, I found my ticket to satisfaction. Because I must fiddle with things, I made a few adjustments to a recipe that I'm sure was already quite delectable. I picked up a Mast Brothers chocolate bar during a recent trip to New York City, and it seemed a shame not to allow its contents to be the true star of this recipe. Megan, the genius behind this cookie, also wrote the recipe so that it only yields one serving (two cookies). A blessing or a curse? I'll let you decide.
T H E  M I D D A Y  C O O K I E
(Adapted from and inspired by Detoxinista)

Serves 1

I N G R E D I E N T S

• 2 level tablespoons buckwheat flour*
• 1 tablespoon coconut palm sugar
• 1 teaspoon coconut oil, melted
• 1 teaspoon peanut butter
• 1 teaspoon water
• 1/4 teaspoon vanilla extract
• pinch of sea salt, plus more for the tops of cookies
• 3 squares Mast Brothers dark chocolate with Stumptown coffee

*Note: This recipe tastes strongly of buckwheat flour. If you're not a fan, I would suggest checking Megan's original recipe, where she offers an alternative suggestion that might strike your fancy.

D I R E C T I O N S

1. Preheat* the oven to 350º F and line a small baking sheet with parchment paper. Set aside.
2. Mix all ingredients (except for the chocolate) until combined. They should form a thick, pasty substance, slightly more moist than your average chocolate chip cookie dough.
3. Break the squares of chocolate into smaller chunks and fold them into the dough until just combined.
4. Form two cookies of about equal size on the parchment paper. Gently flatten to desired thickness. Sprinkle a bit of sea salt on the top of each cookie.
5. Bake cookies for 8-12 minutes,* and allow them to cool slightly before serving.

* Note: Because this is such a small recipe, I used my toaster oven to bake these cookies instead of a traditional oven. The baking time will change slightly (my toaster oven does not have a preheat option). My cookies baked for 12 minutes instead of the original suggestion of 8 minutes. As always, keep a good eye on your cookies so that you can rescue them at just the right moment!

a week of lunches.

1. Chopped strawberries + unsweetened coconut flakes // 2. Brown rice pasta, cucumber, carrots, green pepper + garlic-ginger pumpkin seed sauce // 3. Cucumber + carrots with black bean hummus

1. Romaine lettuce + spinach with cherry tomatoes, carrots, navy beans, and sunflower and sesame seeds // 2. Chopped strawberries + kiwi // 3. Garlic-ginger pumpkin seed sauce (to dress the salad) // 4. Chickpea croutons

1. Black beans and brown rice, covered by mixed greens, sunflower sprouts + avocado (and some red blanket sauce is hiding under there) // 2. Chopped Granny Smith + almond butter // 3. Turkish dried apricots, banana chips + dried mango

1. Romaine lettuce + spinach with green peppers, cucumbers, pumpkin seeds, and sunflower seeds // 2. Chopped Granny Smith apple + almond butter // 3. Chopped kiwi + unsweetened coconut flakes // 4. Garlic-ginger pumpkin seed sauce (to dress the salad)

1. Black bean salad with cumin-roasted carrots, over a bed of Romaine lettuce // 2. Black bean hummus // 3. Watermelon + cucumber spears

I find a sort of comfort in my lunchtime meal. There's something nice about a midday break and the opportunity to sit and enjoy some sustenance. During the school year, I made my lunches the night before, and while it was sometimes a bit of an inconvenience, I always appreciated the forethought when it actually came time to sit and eat the tidbits I had lovingly prepared for myself. Now that I'm on summer vacation, my meals look a bit different, but I still do my best to prepare them with the same amount of care and attention so that I can honor my body and give it the fuel it deserves.

P.S. I'm in the process of revamping the blog, so please excuse the dust! :)