Banana Maple Buckwheat Granola

When I think of the best adjectives to describe myself, “domestic” never really rises to the top of the list.  In fact, I’m not sure if it’s ever made the cut to be anywhere on the list.  Maybe it’s because I’ve never … Continue reading

Chocolate Pumpkin Chia Breakfast Parfait

This fall I have seen pumpkin-spice lattes, pumpkin-spice butter, pumpkin-spice Pringles, pumpkin-spice vodka, pumpkin-spice shower gel, and now…. I have come up with my own pumpkin-infused creation.  Pumpkin chia breakfast parfait.  Maybe not as ground breaking as pumpkin-spice shower gel, … Continue reading

Cinnamon Pecan Granola

This past week I finally reunited with the lovely Jen Fields to start training again! I had desperately missed her immobilizing workouts from junior year and with the craziness of my last semester, I knew I needed all the motivation I could get to make me workout – especially since I conveniently forgot I’ll be in the Bahamas for Spring Break in less than 3 weeks. (When I finally acknowledged this exciting/frightening reality last week, I immediately started and successfully completed another 3-day juice cleanse.) 

While we were training, Jen told me she had recently decided to go Paleo and immediately began to gush about all of the amazing grain-free recipes she had perfected. While I’m not a Paleo, I tend to follow a diet that’s fairly similar to what they recommend (meats, veggies, fruits, nuts) so I was excited to try some of her new favorite dishes…… And once I tried this granola, I was already planning my trip to the grocery store to buy the ingredients before I had even left her apartment.

She posted her own recipe on her new food blog, but I substituted a few of the ingredients – so my version is posted below. 

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Grain-Free Cinnamon Pecan Granola

Ingredients:

  1. Handful of Cashews
  2. Handful of Pecans
  3. 2 Tbsp Chia Seeds
  4. 2 Tbsp Honey
  5. 1-2 Tbsp Almond Butter
  6. Cinnamon to taste
  7. Nutmeg to taste
  8. 1 tsp Vanilla

Instructions:

  1. Preheat oven to 350 degrees.
  2. Pulse cashews and pecans in food processor a few times just to chop them into smaller pieces – don’t blend for TOO long!
  3. Gradually add the rest of the ingredients while slowly massaging the mixture so that it develops an even consistency and begins to stick together.
  4. You may need to adjust the amount of honey/almond butter depending on how many nuts you use and the type of granola you would like.
  5. Spread mixture evenly across baking sheet covered with parchment paper.
  6. Bake for 10-15 minutes – keep an eye on it so that it doesn’t burn!
  7. Let cool and harden.

I paired the granola with unsweetened almond milk and sprinkled some shredded coconut on top for a post-dinner snack last night and also for breakfast this morning. But because I seem to have demolished this batch in just two servings, I will definitely double the ingredients next time so that it might last longer than a day…

However, if you have any normal amount of self control, you can probably make it last a little longer than I did.

Enjoy!

2 Drinks That Won’t Ruin Your 2014 Resolutions

So it’s almost 2 weeks into the New Year.  You’ve been cooking lightly, exercising daily, and are feeling better than ever. You can definitely keep this up for 50 more weeks – easy.  You laugh in the face of those … Continue reading

Nutty Pumpkin Breakfast Cookies

Now that the weather is changing and Halloween is right around the corner, more and more sweets keep popping up in my house. So naturally, I have been having less and less willpower to say no not only to sweets, but also crackers, pizza, and chipotle.  And even though the season of over-sized sweaters and leggings has replaced crop tops and jean shorts, I am not willing to give up on my healthy eating grind all together just because I don’t have to worry about putting on a bikini for a few months.

Therefore, I discovered a compromise.  As many people will turn to Halloween candy, pumpkin pie, and double fudge brownies this holiday season, I will shake my head (for the most part) and turn to this healthy alternative. It can be eaten as a breakfast, snack, or dessert!

These cookies, inspired by Kelly Bonnell’s recipe, are gluten-free, contain no refined sugar, and embrace the flavors of fall.

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Nutty Pumpkin Breakfast Cookies 

  • 1 Cup Natural Peanut Butter (I would try almond butter next time)
  • 1 Cup Pureed Pumpkin
  • 1/4 Cup Honey
  • 3 Eggs
  • 1 tsp Vanilla
  • 1 tsp Baking Soda
  • 1 Tbsp Pumpkin Pie Spice (cinnamon, cloves, nutmeg)
  • 1/2 tsp Salt
  • 2 Cups Old Fashioned Oats
  • 1 Cup Dark Chocolate Chips/Cacao Nibs (I chopped up a 70% cocoa chocolate bar)
  • 1/2 Cup Chopped Pecans
  • 1/4 Cup Sunflower Seeds

Instructions:

  • Preheat oven to 350 degrees
  • Combine all ingredients except nuts, chocolate, and oats into large mixing bowl
  • Slowly stir and add in the rest of the ingredients
  • Grease baking sheets and use large spoon to divide dough onto sheets at desired cookie sizes
  • Note: Cookies do not spread much so you can place them close together
  • Cook for about 15 minutes or until golden brown
  • Enjoy!
    *Makes 20-30 cookies depending on size

I had these cookies for breakfast and dessert today – so make sure to put them in a place where you won’t be tempted to eat one every time you walk by the kitchen. Beat the urge to grab the candy!

Easy, Healthy Options for the Desperate Snack-a-holics

Picture this: You’re sitting in the living room, it’s 4pm, and you’re hungry.  The salad that you had for lunch at 12:30 was pretty filling, but now you’re starting to fantasize about delicious desserts and juicy sandwiches. It’s too early … Continue reading

A 21st Birthday to Remember…

Follow my blog with Bloglovin It’s official. Fall is here, people. So pack up your bathing suits, bring out your box of boots and sweaters, and hunker down under a fleece blanket. Since you’re now hopefully in “fall-mode” after following … Continue reading

Roommate-Approved, Pumpkin Pie Dip

After a two-week long hiatus from A Smaller Bite, I am back and ready to share with you my new culinary adventures in College Park. It’s been a jam-packed few weeks of reuniting with old friends, getting settled into a new house, … Continue reading

The Summer’s Final Chapter

This blog post is a little bit different and a lot more special.  This is because, as I head off to school today, I am finally able to reflect upon the last 3 months, outlining the stress and uncertainties I … Continue reading

Super-Filling Grainless Granola

I had a second appointment with my nutritionist yesterday, and after complaining to her that I needed a little more variety in my diet and/or more ideas for meals, she gave me this recipe and told me to try it for lunch, swapping out my usual salad.  She had actually made this recipe that morning and she proceeded to pull out her mini mason jar carrying the granola.  However, the granola mixture only took up about half of the jar and judging by the amount in there, it looked like I would be able to eat the whole thing in about four generous bites.  Needless to say, when she told me that it was so filling that it could substitute for my lunch and usual afternoon snack, I was already thinking of the 3 or 4 additional snacks I would need to add to my diet in order to compensate for this “meal”.

Well, I was wrong.

I made this “granola” for lunch today and also brought along an afternoon snack for before my workout.  Did I eat the snack? No.

The ingredients for this recipe are kind of intimidating and many of you will probably read this list and think – “Welp, don’t have a single one of those ingredients she listed, next…” But I actually use all of these things in so many of my snacks/meals, so I really recommend going out and getting some of them to have in the kitchen.

Ingredients:

– 2 tbsp chia seeds

-2 tbsp hemp seeds

-1 tbsp ground flax seeds

-1 tbsp coconut oil

-1 tbsp shredded coconut

-2 tbsp raw cacao nibs

-2 tbsp gogi berries

-1/2 scoop protein powder

-handful of blueberries

-1 tsp of agave or honey

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After putting all of the ingredients into a container and mixing, pour almond milk over the mixture until the liquid just covers it.

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Now wait for it……

BAM!Image

In just a few minutes, the seeds soak up the liquid and the mixture turns into a granola/pudding-type consistency, ready to eat! (OR, ready to be covered and taken for later).

I ate this slowly, over the course of maybe 2-3 hours, because just a few bites are deceivingly filling (that’s because it’s loaded with lots of healthy fats).

Just like the “Mounds of Goodness” that I posted before, you can obviously add or subtract any ingredients to make it more appealing, or to make it more do-able, depending on the fixings that you already have in your kitchen.

In other news, I’m off to Charleston tomorrow for a long weekend trip, so maybe I will find some southern inspiration for my next post! See you later..y’all?