1/3 cup extra-virgin olive oil
1/3 cup maple syrup
1/4 cup brown sugar
1 Tbsp kosher salt
2 cups rolled oats
1/2 cup chia seeds
3/4 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup raw cashews, roughly chopped
1 cup dried fruit, diced (I used chopped dates and apricots)
1. Preheat oven to 250 F.
2. In a small sauce pan, whisk together oil, maple syrup, brown sugar, and salt. Heat over medium-low heat until sugar and salt dissolve.
3. In a large bowl, combine oats, seeds, and cashews.
4. Pour the oil mixture over the oat mixture and stir to coat.
5. Spread evenly on a parchment paper-lined baking sheet.
6. Bake for 1 hour, stirring every 20 minutes.
7. Combine granola with dried fruit and cool, stirring occasionally to break into smaller clusters.
Notes: decrease both oil and chia seeds to 1/4 cup each. Otherwise, flavor was great and texture was what I had hoped: crunchy with some larger clusters throughout. Yum. Could probably decrease sweetness (try 1/4 cup maple syrup).
honey (or agave to make it vegan)
flaky sea salt, like Maldon
Slice papaya and arrange on a platter. Squeeze lime juice over papaya and drizzle with honey. Finish with cayenne pepper and sea salt, eat, and repeat.
1 tablespoon canola oil
1 leek (or 1 small onion, or 2-3 shallots), thinly sliced
3 stalks celery, thinly sliced
1 heart of romaine lettuce, roughly chopped
1 cup brown rice, prepared according to package directions
1 bag kimchi
1 1/2 cups frozen peas
1/2 teaspoon fish sauce (omit to make it vegan)
1 teaspoon soy sauce (or Tamari, to make it gluten-free)
1. Heat oil in a pan over medium-high heat. Saute leeks and celery until soft, about 5 minutes.
2. Add romaine lettuce and cook for another 1-2 minutes, or until just wilted.
3. Add brown rice, kimchi, frozen peas and cook until heated through, about 5-7 minutes, stirring occasionally.
4. Stir in fish sauce and soy sauce and serve alongside fish, or alone as an entree. (I served it with tuna, which I encrusted with homemade gomasio–a seasoning of ground sesame seeds and salt–and seared.) Alternately you can top with a fried or poached egg for a savory, umami-rich breakfast or brunch (this is what I did with the leftovers).
Notes: YUM. Maybe add edamame, or garnish with sesame seeds.
Here we have plain Greek yogurt dusted with turmeric, drizzled with honey, and garnished with pomegranate arils. Don’t forget it, because it’s f#@&!*$ delicious.
This makes a kick ass breakfast that covers all the bases: complex carbohydrates, protein, and healthy fats. Medjool dates sweeten the dish naturally, and a dash of cinnamon adds a subtle layer of complexity. Also serves as an awesome snack or healthy dessert.
The title says it all, really. Slather toast (I had whole wheat naan) with guacamole (or mashed avocado, seasoned to taste with kosher salt), and top with sliced hard-boiled eggs. Garnish with freshly ground black pepper.
Oh yeah. It’s pumpkin season, bitches.
I used this recipe, which I adapted in the following ways:
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup honey
1 cup canned pumpkin
1/2 cup low-fat buttermilk
2 tablespoons canola oil
1/2 tsp vanilla extract
1 large egg
1/2 cup sweetened dried cranberries
1/2 cup semi-sweet chocolate chips
1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine the flours, baking soda, spice, and salt and whisk.
3. In a small bowl, combine honey, pumpkin puree, buttermilk, oil, vanilla and egg and whisk.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Stir in the cranberries and chocolate chips.
6. Divide the batter evenly among muffin cups (standard 12, or 6 large if you’re weird like me).
6. Bake for 22-25 minutes, rotating halfway, until a cake tester or toothpick comes out clean when inserted.