I’m a sucker for good granola. But so much of the stuff you find at the market is either loaded up with extra oil and sugar or is incredibly expensive. While making granola is slightly time-consuming, it is really easy. And this recipe yields a hearty amount, so you’ll be able to enjoy it for several breakfasts. It also makes a welcome housewarming gift.
Coco-Mango Smoothie
Byron Bay is a beach town south of Brisbane, Australia. I had the good fortune to spend a few days there during a six-month stint in the country in my early twenties. It was the perfect time to hang out with surfers and learn the proper way to cut up a mango: Using your pocket knife (or a sharp paring knife), remove the outer sides or “cheeks” of the mango,cutting fairly close to the seed, but avoiding the fibrous part of the fruit in the center. Use your knife to create a crosshatch pattern in the flesh of the cheeks, and then slice the resulting cubes into your mouth. Well, at least that’s what you do when you’re at the beach! It doesn’t matter if mango juice runs down your chin because the ever-present ocean is thereto clean you up in a jiff, mate. Turmeric intensifies the color of the shake and also offers anti-inflammatory benefits, so it’s great post workout. To boost the protein in this vegan shake, you can add a scoop of protein powder made from grains and seeds.
Avocado Smoothie
We’re really into avocados at my house. Between me, my husband, and my son, Leo, we eat several each week. They usually get diced and tossed into salads and tacos, or smeared onto bread, but it wasn’t until recently that we started to drink them. An avocado might not seem like a go-to smoothie component, but when it’s blended with ingredients that are sweet, it provides body and richness. With its super-high potassium content, it’s just the right thing, along with banana, to enjoy after a tough workout. If you want to make this a vegan smoothie, just omit the yogurt, or use cultured coconut or almond milk.
Spice Girl Pumpkin Muffins
If you ever need to sell your home, whip up a batch of these muffins before the open house. The scent of all the warm fall spices creates a cozy atmosphere that’s worth almost as much as a good home stager. Plus, these muffins are amazingly moist, with absolutely no oil or butter, making them even more magical.
Lamb Sliders with Tzatziki
Lamb tends to be polarizing – you either love it or hate it. We love it. I find that because it’s so naturally flavorful, you really don’t need to do much to it. I don’t have a full-size grill right now, and these sliders make me miss it more than I can say, but a grill pan still produces really excellent results.
Apricot-Almond Clafoutis
Serves 6 The word “clafoutis” used to intimidate me. It sounded so fancy and French, but it’s actually quite easy to make. Cherries are the classic fruit to make this …
Meyer Lemon Pound Cake
This delicious and versatile cake can be enjoyed on its own or topped with fresh berries. And if you have any left over, it makes an incredible French toast.
Nectarine Salad with Fresh Ricotta and Pistachios
Serves 4 Ingredients: 2 tablespoons extra-virgin OLIVE OIL 1 tablespoon CIDER VINEGAR 2 tablespoons PEACH or APRICOT NECTAR ¼ teaspoon SALT ¼ teaspoon freshly ground BLACK PEPPER 6 cups (400g) …
Cherry Tomato, Sausage and Quinoa Tart
This recipe is an easy way to introduce this grain to the quinoa novice. The quinoa actually sinks to the bottom of the crust and you hardly know it’s there. And this is a great dish for vegetarians—just skip the sausage.
Berry Yogurt Parfaits with Cherry-Almond Granola
Makes 4 servings Ingredients: 4 Rudi’s GF Cherry-Almond bars, crumbled (1 cup) 1¼ cups low-fat vanilla yogurt 1½ cups mixed berries (blueberries, raspberries and quartered strawberries) 2 teaspoons honey …