Classic Small Batch Granola

This granola recipe is as classic as they come. It’s delicious on just about anything and just by itself with a little bit of almond milk. I use coconut sugar as a replacement for the brown sugar that is traditionally used to sweeten granola because it has some vitamins and minerals not found in regular sugar and causes a lower rise in blood sugar. Plus, it’s a less processed, more natural form of sweetener. If you can’t do coconut sugar, regular brown sugar works just as well.

I love this recipe because it makes a small batch and as a family that loves variety, I don’t have to waste a bunch of good granola because we’ve moved on from our yogurt or smoothie bowls.

Ingredients:

1 1/2 cups old fashioned oats

2 Tbsp coconut sugar

1/2 tsp cinnamon

1/2 tsp salt

pinch of nutmeg

2 1/2 Tbsp maple syrup

3 Tbsp coconut oil

1/2 tsp vanilla extract

1/4 cup sliced almonds

1/4 cup unsweetened coconut flakes

2 Tbsp pumpkin seeds

1/3 cup golden raisins

Directions:

1. Preheat oven to 350F and line a small rimmed baking sheet with parchment paper.

2. Stir together oats, coconut sugar, cinnamon, salt, and nutmeg in large bowl.

3. In separate small bowl, add maple syrup, coconut oil, vanilla and whisk to combine.

4. Add wet ingredients to dry ingredients and stir until fully combined.

5. Place in even layer on baking sheet and place in oven for 10 minutes.

6. After 10 minutes, add almonds and stir. Bake an additional 10 minutes.

7. After additional 10 minutes, add coconut and pumpkin seeds, stir and bake for final 10 minutes.

8. Let cool completely then add golden raisins and combine. Store in sealed, airtight container.

Enjoy!

My Go-To Family Dinner

Photo by Caroline Attwood on Unsplash

Feeding a family isn’t easy - there are many a night when little food is consumed by my tiny people and dinnertime ends with misbehaving minions being sent away from the table…just keeping it real. But, my go-to meal never fails me and somehow when I put it on the table, the kids all seem to actually put the food on their plates IN THEIR MOUTHS. Can I get a “Hallelujah!”?

Here’s my go-to meal: Seared Salmon w/ Roasted Broccoli & Japanese Sweet Potatoes

“Your kids eat salmon??” I get this question all the time and yes, my kids love salmon and this method specifically is what they ask for over and over again (Hint: they love the crispy crust the salmon gets on the outside). Broccoli also is one of the few vegetables my kids can get behind and the crispy, creamy roasted potatoes are always a win for us. You can always swap for any other veggies you or your kids love.

Seared Salmon w/ Roasted Broccoli & Japanese Sweet Potatoes

Ingredients:

2-4 salmon filets

1-2 heads of broccoli, cut into forets

1 Japanese sweet potato, peeled and cut into small cubes

salt

pepper

olive or avocado oil

Directions:

1. Preheat the oven to 400F.

2. Place broccoli florets and sweet potato cubes onto rimmed baking sheet and drizzle with oil. Sprinkle with salt and pepper and toss to coat. Place in oven for 30-40 minutes.

3. With 15 minutes left on the veggies, heat a cast iron or oven-proof skillet on the stove over medium-high heat until hot.

4. Place 1-2 Tbsp oil in the skillet and spread to coat the bottom.

5. Place salmon, skin side up in the hot skillet and leave for 2-3 minutes or until fish lifts easily off the skillet. Flip and cook another 1-2 minutes.

6. Transfer skillet with salmon on it into the oven and cook 8-10 minutes or until fish flakes easily with a fork.

7. Remove fish and veggies and serve over rice.