Tag Archive: realfood

October 2016 CSA Wrap-Up

Our fall CSA was, yet again, gorgeous and plentiful. As the weather gets cooler, I love seeing the variety of vegetables change, yet the amount is amazing. The farm does an awesome job of offering lots of variety for it’s members.

Week 17: corn, green leaf lettuce, acorn squash, onions, kale, turnips, broccoli, cauliflower, potatoes, fennel

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Week 18: sweet potatoes, arugula, broccoli, cauliflower, kohlrabi, celery, radish, beets, butternut squash, acorn squash

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Week 19: potatoes, sweet potatoes, arugula, broccoli, cauliflower, cabbage, kale, radish, turnip, red leaf lettuce, butternut squash, brussels sprouts

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Week 20: celery root, kale, arugula, radish, broccoli, cauliflower, red leaf lettuce, acorn squash, sweet potatoes

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Well, this concludes another amazing CSA season. I will admit that while the veggies were delicious and beautiful from our new CSA location, but we missed our former CSA, Wilson Farm in Lexington, tremendously! There are many things I missed: the convenience of the full market right there, the already put together basket which made for easy pick-up, and the friendly smiles from all of the staff each week. We will see what next year brings and what CSA we will choose. Stay tuned!

💚 Jenny

 

 

September 2016 CSA Wrap-Up

Is it already that time of the year? Yes it is, fall is here. 🍁 The CSA season may be winding down, but we’re still going strong during the final weeks of our CSA during September and October. This month we had lots of corn and tomatoes, and started to see our share of onions, potatoes, carrots and celery. Nothing says soup season like fresh onions, celery and carrots from the farm. It’s like the CSA Gods are talking to me telling me I need to make soup – any kind of soup as long as it begins with onions, celery and carrots. 😉

Week 13: Corn, Tomatoes, Kale, Beets or Delicata Squash, Green Beans, Summer Squash, Yellow Peppers, Onions, Carmen Peppers, Kolhrabi, Sweet Potatoes, Hot Peppers

csa-week-13c

Week 14: Corn, Tomatoes, Kale, Carrots, Celery, Swiss Chard, Daikon Radish, Yellow Peppers, Onions, Carmen Peppers, Garlic, Leeks, Lettuce, Lunchbox Peppers

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Week 15: Corn, Tomatoes, Kale, Chard, Beets, Red Onion, Carmen Peppers, Other Peppers, Acorn Squash, Potatoes, Garlic, Lettuce, Hot Peppers

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Week 16: Corn, Acorn Squash, Herbs, Lettuce, Peppers, Red Onion ,Kale or Chard, Broccoli, Potatoes, Fennel, Celery, Radishes, Hot Peppers

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What kinds of beautiful things are you cooking up during this gorgeous fall season?

Until next time,

💚 Jenny

October 2015 CSA Wrap-Up

Happy Fall Everyone! This fall has been absolutely beautiful in terms of weather and another awesome CSA month. I do love the fall season, the weather, the apples, the pumpkins 🎃, but was especially sad to say goodbye to the summer sunshine and time outdoors. This October we did our share of apple picking and farm visiting, so we’ve been trying to get outdoors as much as possible in our free time, but it’s still hard to be inside all day… I seriously wish I could suck the sunshine into me when I’m inside so much – which is why I’ve been religiously taking my vitamin D (the sunshine vitamin). ☀️

Fall recipes are in full effect over here at the Murphy home. We have made our share of roasted everything: brussel sprouts, cauliflower, sweet potatoes, butternut squash, and even eggplant. Every Sunday we have a big Sunday dinner that usually involves a lot of roasting yumminess. Who’s coming over for dinner? In celebration of Halloween this past weekend, we made our very first pot roast. My mom would be so proud! <3

We had an abundance of apples once again this fall so of course I made a fair share of apple cake, apple-cinnamon muffins, apple crisp, and pumpkin carrot muffins. I cannot take complete credit for all of the recipes, but will be sure to post about the apple and pumpkin recipes that I loved and will make again. Paleo baking is generally challenging for me, and I consider myself a pretty good baker, but the combination of grain-free flours and eggs sometimes yield a very moist bread, muffin or cake. I’ll keep on trying until I get it right! Apple crisp is always delicious and comes out perfectly, so we make that a few times. 🍎

apple crisp

Okay, here we go, let’s review this amazing fall month’s harvest of CSA-awesomeness.

Week 17: broccoli, swiss chard, baby spinach, red cubanelle pepper, golden beets, bosc pears, red leaf lettuce

csa week 17-2

Week 18: spencer apples/bocs pears, orange cauliflower, broccolini, parsley, red leaf lettuce, spinach, green peppers, carrots, beets

csa week 18-1

Week 19: romano beans, green leaf lettuce, broccoli florets, pullet eggs, escarole, kale, festival squash, macintosh apples, green peppers

Recipes: apple-cinnamon muffins, pumpkin carrot muffins

csa week 19-1

Week 20: butterkin squash, broccoli florets, red cabbage, escarole, green pepper, grape tomatoes, spinach, empire apples, cilantro

Recipes: roasted and mashed butterkin squash, raw sauerkraut, apple crisp

csa week 20-1

We got the biggest red cabbage I have ever seen in my life the last week of the CSA and my real food/paleo brain thought, raw sauerkraut, you have to make it! And so I did – cooking adventure… here I come! It definitely took some muscle work to salt and squeeze the water out of the cabbage to begin the fermenting process so I’m praying it is delicious and worth it. It is still fermenting in our pantry as I write this post. I will definitely have post my cabbage to sauerkraut making experience including a taste test and the results of my experiment when it is completely done. It seriously feels like an experiment because it’s sitting in the dark in the pantry and I check on it every two days.

raw sauerkraut 2

What kinds of recipes have you been making this fall? Anything you look forward to making around this time of the year? Please share!

Until next time…

xoxo

Jenny

September 2015 CSA Wrap-Up

Hi friends! Well, we started off September feeling like summer and we’re wrapped up September feeling like fall. While I do truly love the fall season, I was a little sad to say goodbye to summer this year. I really enjoyed time with my boys, and truly do cherish each moment as they are growing way too fast right before my very eyes. We had so much fun together at the park, at the pool, at the farm, at the beach, and just playing – they love to play. I also love the sunshine and the excessive Vitamin D. sunny I try to get as much as I can while staying safe in the sun. It is truly the happy vitamin for sure!

September came and went as usual. We all transitioned well back to school, while still missing our summer relaxation mode. Thankfully, we were able to enjoy the gorgeous weather and enjoyed some peach picking, which was new for us this year, and of course our annual apple picking tradition. We can’t have September go by without some Macouns – our favorites! apple

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Our own garden was still producing a few lovely veggies like butternut squash and eggplant. My friends at school have been enjoying my random deliveries of eggplant. 😉

This month’s CSA was great as usual. We got our share of lettuces, beets, and all different kinds of apples, which Braden absolutely loves. He sees an apple sitting on the counter and has to eat it right away. We were sad to see the fish share come to an end. That always happens in September. It was such a treat to have fresh, local fish every other week.

One vegetable I had never tried was the butterkin squash. It was delicious. It looked like a cross between a butternut squash and a pumpkin. It was bright orange on the inside. I roasted it with a butternut squash from our garden, then pureed it with some grass-fed butter and cinnamon, and enjoyed it for a few dinners!

Week 13: artisan tomatoes, paula red apples, peaches, broccoli crowns, cubanelle pepper, red leaf lettuce, corn, beets, swiss chard, lima beans, basil

csa week 13-3

Week 14: Boston lettuce, baby arugula, tomatoes, beets, romano beans, grape tomatoes, broccoli, orange cauliflower, radish

csa week 14-2 

Week 15: shell beans, swiss chard, acorn squash, carrots, green leaf lettuce, corn, beets, McIntosh apples csa week 15-2  

Week 16: Tuscan kale, corn, butterkin squash, red leaf lettuce, orange cauliflower, golden beets, gala apples, green cabbage

csa week 16-3

What delicious things have you been making as we delve into this lovely fall season?

My Whole30 Experience

EatWhole30-InstagramIt’s been about a month since I completed the Whole30. I completed a Whole60, two Whole30’s back to back in May and June. I hesitated for a while about writing anything about it, because, that’s what I do, think about it over and over, and debate whether I should write about it. I am not natural writer in that way at all, but have been reading and researching much about blogging this summer, and one piece of advice everyone gives is just to keep writing and publishing content. That’s the only way to grow your following and readers. And once you have readers, people want to read what you have to write. That’s how it’s supposed to go. Sometimes though I think, who really cares about what I have to say?

A little about me for those that may not know… You can certainly read more about my nutrition journey here, but I’ve been following a Paleo lifestyle since January 2014, before that I was gluten and dairy free for 5 years. I arrived at this way of eating and lifestyle because of several symptoms I was experiencing due to my underactive thyroid. So I come to the Whole30 table extremely well versed in elimination of several food groups. Removing these food groups has proven to work for me and I feel so much better overall. You may ask, then why are you doing the Whole30 anyway? My main motivation for learning about the Whole30 is simply learning, to be honest. My passion about how the intersection of nutrition and lifestyle can help us feel better and heal ourselves from within is what drives my curiosity. I also still have a few nagging symptoms as a result of Hashimoto’s Thyroiditis and I was hopeful that the Whole30 might help with my energy levels, inconsistent mood issues, vitamin deficiencies, and remaining sugar cravings.

What is the Whole30 you may be asking? The Whole30 website is extremely thorough and gives a ton of information about the program. The two books that are available are also great too, It Starts With Food and The Whole 30: The 30-Day Guide to Total Health and Food Freedom. Basically, the premise is to eat real food (story of my life). I discuss this concept to anyone who will listen and haven’t consumed processed foods in years. And I am okay with it. I feel better when I eat real food: vegetables, fruit, sustainably sourced chicken, fish and meat, fats, and some nuts. So what’s out for a Whole30 then? Sugar, alcohol, grains, legumes, dairy, carrageenan, MSG or sulfites, processed food, and no weighing yourself (I never weigh myself so that was not difficult). The others are really fine for me too, as that’s basically how I live my life. But my friends, I have to tell you even though I don’t eat processed food, sugar is in everything. Unfortunately. Sauces, dressings, sausage, just to name a few. The few things that do I eat that have labels on them had to be scrutinized. Items such as almond milk, mustard, macadamia nuts, and plantain chips.

Anywho, my experience with the Whole30… So I attempted my first Whole30 in January 2015. I started out the month doing another 21 Day Sugar Detox, just to reset everything after the holidays. At the same time, I started reading It Starts With Food and thought, “well I’m basically doing a Whole30 anyway, I might as well do it now.” Well, I wasn’t really. I couldn’t part with the half and half in my [organic, decaf] coffee, so I followed my usual paleo template during the month of January, trying to consciously keep sugar out of my diet, since that was the one sneaky thing that came back in over the holidays.

I didn’t even consider the Whole30 for February and thank goodness for that, because that month was just terrible for several reasons. We had a really, really long and snowy winter here in New England, and let’s just say February was a wash.

Two of my good friends were starting a Whole30 in March and I joined along. I had finished the book, which I highly recommend, by the way, and started my Whole30 journey. The first week I had full-fat coconut milk (the one from the can, which is suggested while on the Whole30) in my coffee, and it was not pleasant. I kept thinking, come on Jen, you can do it, you can do anything. Suck it up, have tea, anything… I did for about two weeks. I cannot even remember what I had that didn’t make the month 100% Whole30. The program, the way it’s written is meant for 30 full days. If you have a little slip, they really want you to start over because the only one you are slighting is yourself. It’s about you and feeling better in the end, which I do believe is a necessary component for the majority of people who participate in this program.

I remember thinking sometime in April, after some sugar cravings were still slightly knocking on my door, I’ll give it a shot in May. The weather was turning nicer, my mood was better and not so up and down (I think I have some Seasonal Affective issues). And so I did and succeeded. I was feeling so accomplished by the end of May that I continued through the month of June. I was challenged along the way for sure, but I did it. I joined the Whole30 Forum for additional support. When I started feeling the nagging bloating, I posted a few times and it was very helpful.

What I learned:

  1. I did it! I set a goal and accomplished it!
  2. Like I said earlier, sugar is in everything. It makes me feel like crap when it sneaks in, so I did feel better without it in sneaky places. Added bonus: sugar cravings are gone.
  3. I tuned in to mindless eating, especially at 8:00pm after the kids were in bed. Typically I am not hungry at this time unless I have exercised in the evening. I know that my body is getting ready to shut down for the night. It really made me listen to my body and avoid mindless eating during the one time during the day I may relax and watch a mindless television show. 😉
  4. This is pretty close to how I eat all time. I feel my best when only eating real food. The few things that tested me during the Whole30 were no sugar at all, limited snacking, and being sure to eat enough at meals. After so many years (in my 20’s) of calorie restriction, it is still challenging at times to be sure I eat enough at meals. (Whole30 focuses on filling your body with nutrient dense real food so there’s no need for snacking in between meals.)
  5. My body composition did not change AT ALL. Not one single bit. I actually developed a fair amount of bloating throughout the months of May and June, which was both puzzling and frustrating. (I later learned that I have a candida overgrowth. I saw a functional medicine practitioner in March and had a ton of blood work done. Candida was tested in April.)
  6. Super strict restriction beyond my normal paleo template, I believe, was too stressful for me at this particular time and hinted on the edge of obsessive/disordered eating. May and June, although nearing the end of school, are still pretty busy and stressful. In addition, there’s the usual stress of balancing my family, my job, and my wellness. I think my body was stressed to the max and therefore held on for dear life to the little bit of fat that may be hanging around my midsection. Also, for anyone that really knows me, knows how hard I am on myself on a good day. This is something I am working on continually. The last thing I need is additional negative energy in this area.

For anyone thinking about trying the Whole30 as a way to “reset” and get things back to clean slate, I do believe it is a good program for that. I also believe it is good for anyone who has some nagging or mysterious symptoms that they are unsure of such as fatigue, low energy, acne, stomach issues, etc. It is a great way to identify how your body feels when you eat real food (which most people do not do 100% of the time, and that is okay) and eliminate the most common troublesome food groups. The Whole30 encourages gradual re-introduction of the foods that were eliminated after completion of the 30 days to determine what may or may not work for you so you know which foods are troublesome. I would caution anyone who has issues with disordered eating or a fair amount of existing stress in their lives as it may bring up some sensitive issues or cause additional stress.

Finally, the underlying theme of the whole program, and life in general, is a gigantic balancing act between nutrition, lifestyle, stress management, movement, and sleep. In order to optimally feel good, all of those things have to be in balance. Yes, all of them. 😉 You have to live and be happy, and if that means having something that is not real food, or having a drink with friends, or staying up too late, then so be it. You have to do what is best for your body, which may be completely different from someone else’s body, and that is okay too. It is so important to be in tune with your body and how you feel. Many people may not make the connection with how they feel when they eat certain foods, or are in denial about things that make them feel not so great. We only have this one life, this one body, and balanced wellness including nutrient dense whole foods will help you feel your best, inside and out.

Thank you for letting me share my story. I would be happy to answer any questions at all if you have them about anything really: nutrition, paleo/primal lifestyles, Whole30, 21-Day Sugar Detox, movement, sleep, autoimmune diseases, Hashimoto’s, etc.

Have you completed a Whole30? What was your experience?

Until next time… In good health.

xoxo

Jenny

October 2014 CSA Wrap-Up

Another CSA season has come and gone… I cannot believe it! We had a great experience, yet again, and look forward to another season next year. This fall we continued to receive awesome things in our basket each week. We are definitely going to miss the fresh veggies and visiting the farm each week. 🙁 What am I going to do without my week’s stockpile of farm fresh eggs?

Week 18: red leaf lettuce, swiss chard, butternut squash, medium eggs, baby spinach, carrots, beets, eggplant, all-purpose potatoes

CSA week 18b

Week 19: green leaf lettuce, broccoli crowns, kale, medium eggs, leeks, golden acorn squash, beets, macintosh apples

CSA week 19a

Week 20: turban squash, orange cauliflower, tuscan kale, golden beets, carrots, jonagold apples, red leaf lettuce, leeks, medium eggs, broccoli crowns

csa week 20

Thank you Wilson Farm for an amazing CSA season. I encourage everyone to investigate a CSA membership. It is such a great way to support our local farms and to try new veggies throughout the growing season. I just learned about the Winter CSA at Drumlin Farm. This is very tempting…

Stay tuned for some great fall recipes we’ve been making in the Murphy household.

green_heart Jenny

September 2014 CSA Wrap-Up

Oh my… another month has passed and I’m writing about our veggie bounty for the month of September. How did that happen so fast? Oh I know, we started back to school, that’s how. 🙂

CSA Week 13: grape tomatoes, baby spinach, pickling cucumbers, eggplant, beets, corn, green beans, romaine lettuce, zucchini

CSA week 13b

Recipe of the week… more canning of salsa! The salsa bandits at school demolished my first batch, all 12 jars, so I made another batch. And those were gone almost as fast! Next summer I think I need to sell it at the farmer’s market.

CSA Week 14 + fish (tuna): beets, red pepper, arugula, corn, pears, romaine lettuce, romano beans

CSA week 14b

Recipe of the week this week was by far the seared tuna. I have never made tuna steaks at home before. Besides lacking in the proper pan to get a really good sear (a cast-iron one!) the tuna came out absolutely delicious. I served it on a bed of arugula with a simple dressing of olive oil and lemon juice. Yum!

CSA Week 15: green beans, broccoli crowns, green cabbage, buttercup squash, bunched carrots, red leaf lettuce, corn, raspberries

CSA week 15

We had a great dinner this week. Despite the date showing that it was almost fall, over the weekend of the 18th, it was pretty humid and felt a little like summer. We made bison burgers, sweet potato fries, corn on the cob, green beans and  buttercup squash. So delicious!

CSA Week 16 + fish (haddock): green beans, kale, scallion, white acorn squash, carrots, red leaf lettuce, radishes, orange cauliflower, baby spinach, beets, gala apples

CSA week 16a

CSA Week 17: green beans, turban squash, broccoli crowns, sicilian eggplant, 1 doz. medium eggs, radish, orange cauliflower, leeks

CSA week 17b

Another fabulous month of fresh, local veggies, fruit and fish. I absolutely love our CSA and will miss it during the winter months. 🙁

August 2014 CSA Wrap-Up

August was another awesome CSA month. We saw our share of scallions, tomatoes, zucchini and summer squash, just to name a few. Here’s a look back at the beautiful produce from the month of August:

Week 9: honeydew melon, beets, spring onion, corn, plum tomato, beets, radishes, red leaf lettuce, green beans, pickle cucumbers

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July 2014 CSA Wrap-Up

We’ve had a great month of CSA fun so far! Like I said in a past post, each week I look forward to Tuesdays, because I know I get to pick up the CSA and it’s always so fun seeing what we’ll have to try out for the week. We also participate in the fish share and get fresh fish every other week throughout the season.

CSA Week 4 + fish (salmon): strawberries, baby spinach, romaine, summer squash, zucchini, beets, swiss chard, cucumbers

CSA week 4

CSA Week 5: beets, swiss chard, green leaf lettuce, pickle cucumbers, basil, green pepper, blueberries

csa week 5b

CSA Week 6 + fish (swordfish): red leaf lettuce, carrots, basil parsley, scallions, cucumber zucchini, tomato, blueberries

csa week 6a

CSA Week 7: red leaf lettuce, baby arugula, green beans, scallions, zucchini, cucumber, tomato, melon (I think we were missing some items this week because I checked their website and it listed corn, and a few other things! I also did not pick up this week, please excuse the picture 😉 )

CSA Week 7a

CSA Week 8: athena melon, wax beans, green leaf lettuce, cucumbers, zucchini, summer squash, tomato, basil, scallions, corn, eggplant

css week 8a

We also have a ton of squash coming from our own garden. I keep posting pictures on Instagram hoping someone will come on by and pick some up. Our neighbors have had their share, that’s for sure!

What have I been making with all of this squash you ask? I have made plenty of grilled zucchini and summer squash, which is delicious. We cut it in big chunks, put them on skewers, sprinkle with a little salt, pepper, coconut oil and grill. Yum! I have also made zucchini noodles a few times. Last week we tried zucchini fritters using this recipe from Stupid Easy Paleo. They were just okay, seemed like they were missing something… I might try these Zucchini Fritter Cups from Juli at PaleOMG next time. Next up is zucchini bread. Stay tuned for that one!

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Kitchen Tip: I figured out last summer that July is a big month for squash, as you can see, lettuces and scallions. We eat salads like crazy, so the lettuces are pretty easy to deal with. But I remember during our first CSA season thinking, what in the world am I going to do with all of these scallions? Who uses this many scallions each week? Well, the second year I got a little smarter! After two weeks of huge bunches of scallions, I chopped them and put them in freezer bags for use all year long. They freeze great, stay bright green and are ready to use. They are especially convenient when making chili or any kind of soup or stew – you just throw them in frozen!

scallions frozen

Awesome Summer Dinner: This dinner is really simple, really fast and easy, I promise! Grilled chicken thighs with zucchini noodles and salad topped with cucumber and avocado salad.

summer dinner 4

For the chicken: marinate about an hour before grilling with olive oil, coconut aminos, salt and pepper)

For the zucchini noodles: after creating the noodles using a mandoline (what I have) or a spiralizer (what I want!) steam them in a shallow pan for about 5 minutes. Drain the excess water in a collander and then put back in the pan on medium heat. Season with salt, pepper, lemon juice, and a little olive oil or butter and serve warm.

Cucumber + Avocado Salad

    • 1 cucumber, diced
    • 1 avocado, diced
    • 1 carrot, diced
    • 1/2 – 1 cup fresh basil, chopped
    • salt and pepper, to taste

Chop the veggies and mix everything together. Chill for at least 30 minutes in the refrigerator to allow the flavors to come together. Serve alone or on top of a green salad – no need for dressing!

cucumber salad

Another recipe I made this month was Basil Avocado Pesto. Have you tried anything new this month with seasonal ingredients?

Until next time…

green_heart Jenny

Paleo Breakfast Ideas

Our journey down the paleo street has led us to some amazing resources, blogs and new cookbooks. I have already posted about the awesome-ness of Diane Sanfilippo, author of Practical Paleo and the 21-Day Sugar Detox. Both of those books have become a resource for me weekly and are constantly sitting on my kitchen counter.

paleo cookbooks

Another real gem is Against All Grain by Danielle Walker. Not only is the story that led her to Paleo inspiring, but her recipes are amazing. A few I have tried and loved so far are some breakfast recipes.

Pancakes: Since going gluten-free in 2009, I’ve always searched for a pancake recipe that yielded a pancake that tasted delicious and had the consistency similar to the pancakes of our childhood. The one we used for a while was a mix from Bob’s Red Mill, and it was just okay… until I found this one. They are pictured in the cookbook as a mouse shape ;), thus the name Banana Mouse Pancakes. We tried making them in a mouse shape, but they didn’t come out very pretty, so we’re calling them Banana Pancakes. 🙂

banana pancakes


Banana Pancakes
(adapted from Against All Grain by Danielle Walker)
yields 15-20 small pancakes

Ingredients:

  • 6 eggs
  • 1 cup almond flour
  • 3/4 cup sliced bananas
  • 1/2 cup coconut milk
  • 1/4 cup coconut flour
  • 2 tsp. vanilla extract
  • 2 tsp. honey (optional)
  • 1 tsp. baking soda
  • pinch of salt
  • coconut oil for pan

1. Place all the ingredients, except the oil, in a blender. Blend until smooth. (I use my Vitamix here and it works perfectly.) Let the batter sit for 5 minutes to thicken.

2. Place the oil in a skillet or griddle over medium heat.

3. Spoon the batter onto the pan – make any size you prefer.

4. After about a minute or so and once bubbles rise to the surface, flip the pancakes.

6. Cook on the second side for 15 to 30 seconds, then keep warm in the oven set to 200ºF while you cook the remaining batter.

Tip: If the batter begins to thicken while you are cooking the pancakes, add a little water to thin it out.


Granola: Another recipe I was excited to try was granola. In my pre-gluten-free life, I have to admit, I loved cereal! I can definitely say that I don’t miss how it made me feel and the repercussions it had on my digestive system, but there still is something that makes me happy about eating a bowl (or mug in my case) of cereal. I have tried making granola before, and the results have been so-so. This recipes calls for the use of dehydrator, which I do not own, but there are instructions for how to dehydrate the granola using your oven. I have adapted the recipe slightly. The original recipe calls for raisins, which I do not add, and I have tweaked the nuts depending on what I have in the pantry.

Vanilla granola


Vanilla-Almond Granola
(adapted from Against All Grain by Danielle Walker)

Ingredients:

  • 1 cup raw almonds
  • 1 cup raw walnuts
  • 1/2 cup raw pecans
  • 1/2 cup raw cashews
  • 1/4 cup raw sunflower seeds
  • 1 3/4 tsp. sea salt, divided
  • 3/4 melted honey or maple syrup
  • 2 TB. coconut oil, melted
  • 1 1/2 TB. vanilla extract
  • 1 TB. cinnamon
  • 1/2 cup shredded, unsweetened coconut
  1. Add the nuts and seeds to a bowl. Add water about 2 inches above nuts. Cover and soak 12-18 hours in refrigerator.
  2. When done soaking, rinse nuts and seeds several times with cold water.
  3. Place the nuts and seeds in food processor and process until pieces are small, like oatmeal.
  4. Add the salt, honey, coconut oil, vanilla extract and cinnamon and process until combined.
  5. Line a large sheet pan with parchment paper, and spread granola into a thin layer.
  6. Dehydrate. If you have a dehydrator, dehydrate for 24 hours. If you do not have a dehydrator, set the oven to lowest setting (mine is 170º) and prop the door with a wooden spoon to allow moisture in. After 2 hours, move around granola with a spoon and dehydrate for another hour. After hour 3, turn the oven off and let sit in the oven for another hour.
  7. When complete and cool, store in an airtight container.
  8. Enjoy with any kind of milk or use as a topping with berries.

Have you tried any recipes from these cookbooks? If so, which ones?

Until next time…

<3 Jenny