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
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.
Grain-Free Cinnamon Pecan Granola
- Handful of Cashews
- Handful of Pecans
- 2 Tbsp Chia Seeds
- 2 Tbsp Honey
- 1-2 Tbsp Almond Butter
- Cinnamon to taste
- Nutmeg to taste
- 1 tsp Vanilla
- Preheat oven to 350 degrees.
- Pulse cashews and pecans in food processor a few times just to chop them into smaller pieces – don’t blend for TOO long!
- Gradually add the rest of the ingredients while slowly massaging the mixture so that it develops an even consistency and begins to stick together.
- 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.
- Spread mixture evenly across baking sheet covered with parchment paper.
- Bake for 10-15 minutes – keep an eye on it so that it doesn’t burn!
- 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.
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.
– 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
After putting all of the ingredients into a container and mixing, pour almond milk over the mixture until the liquid just covers it.
Now wait for it……
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?