Tag Archives: maple syrup

Apple Pie Granola

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Apple Pie Granola

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I moved to Houston from Ohio more than 5 years ago and one of the hardest things about that transition was September. September in the Midwest is kind of a magical month. The weather begins to change. Leaves start to turn colors. Summer feels like it’s over and a new season begins.

But in Houston typically, September feels like August. It’s usually still pretty hot here (make that really hot) at a time when you are ready for a change. Well, this week, September has been glorious. Cool mornings. Less humidity. It feels like a change of season. And it makes me want to shift toward some Fall tastes.

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Overnight Breakfast Puddings + Oats

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Welcome to my new favorite thing: overnight breakfast pudding and oats. Why is it my favorite thing? Well. let’s start with awesome. This is awesome!!! It’s super easy. Just put a few ingredients in a jar, stick it in the fridge before your go to bed and wake up to a yummy satisfying breakfast treat.

I’ve been playing around with chia pudding for a while. Chia seeds are really good for you and soak them in coconut milk and they expand and turn into heaven. Chia is a great source of fiber, calcium, protein, omega-3 fatty acid and more. So what better way to start your day, than with this kind of manna.

Oats are a personal favorite of mine. I like them raw or slightly cooked. I’m not a fan of mushy oatmeal. This overnight version is perfect. I added some cashews and cashew milk for this recipe. It’s pretty darn amazing!

I also came up with a version that combines chia, oats and hemp seeds with some cacao powder for a chocolate breakfast concoction. Why not?

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Maca Maple Cashew Granola

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I’m a yogi and I make granola…a lot. This is a stereotype that I wholeheartedly embrace. I’ve posted several granola recipes in the past two years, but this one is extra special to me.

It’s a standout for two reasons: first, it’s CLUMPY and second, it has MACA.

I have been trying for so long to come up with a tasty-not too sugary-clumpy-chunky granola recipe. It’s harder than you’d think. Well, this recipe has the clumpy thing going on and I love it. So while it’s still great as breakfast in a bowl with let’s say cashew milk (oh, man), it’s also just an awesome snack that you can put into a little wax paper bag and be on your way.

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Blueberry Pie Granola

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Here’s my summer go-to granola. Blueberries are so good right now. And they are even better if you can find a place to pick your own. We are lucky where I live to have a wonderful blueberry farm about a half an hour away. Houston peeps if you haven’t been to Moorhead’s Blueberry Farm in Conroe, do yourself a favor and go. It’s so fun. But be warned. You will probably come home with way more blueberries than you know what to do with. Stick those babies in the freezer and enjoy them all summer long in your smoothies.

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Raw Coconut Cheesecake with Sweet Mango

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So if you said, “Your favorite fruit? 30 seconds. Go.” I’d say, without hesitation, MANGOES! Oh my, oh yes, mangoes. Can you think of a sweeter, sexier fruit? No way. Nothing compares. Mangoes are in a class all by themselves. No wonder they are called the King of Fruits and the Love Fruit.

Uh huh, the love fruit, baby. Among their myriad of benefits, mangoes are also considered an aphrodisiac said to boost the libido and regulate hormones. So, with Valentine’s Day coming up, um, maybe you’ll want to give this little recipe a try.

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Pumpkin Granola + Fresh Persimmons

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This is my second granola post and as far as I’m concerned I could post a new granola recipe every week and it would be awesome. The world really can’t have too much granola. And there are so many great flavor combinations to work with that it allows for lots of creativity. So here’s my autumn seasonal granola and I hope you love it.

I topped the pumpkin granola with fresh persimmons from Houston’s Eastside farmers market. There are two main varieties of persimmons that are generally available: Hachiya (astringent) and Fuyu (non-astringent). Apparently, the hachiya can make your mouth pucker when under-ripe. The fuyu can be eaten when the fruit is firm. I went with the Fuyu variety.

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Black-Eyed Pea Stew + GF Vegan Biscuits

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I almost never eat black-eyed peas (except for good luck on New Year’s day) and now I am wondering why. Because they are SO flipping awesome. Like other beans, there are a great source of protein for a vegan or vegetarian diet. And they have a mild almost sweet flavor.

The inspiration for this recipe came from Chloe’s Kitchen, one of my all time favorite vegan cookbooks. Her recipe is called Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits. It’s a winner of a recipe. I played with it a bit. Changed some of the veggies and spices. Added butternut squash, carrots and turnips. The result is the perfect fall stew with a little twist.

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