Lime Coconut Granola {Recipe ReDux}

With my recent post about health guidelines, I was also reflecting on how I'm a rule follower and a recipe user for the most part - which is one reason I joined the monthly Recipe ReDux challenge in the first place - to challenge myself in the kitchen. This month's challenge was: DIY Kitchen Essentials - What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.

I had quite a few ideas for this one - pancakes (I love pumpkin ones and will freeze a big batch), muffins (which I enjoy baking, but didn't really purchase in the past anyway), soup (we make a wide variety versus buying), chili (but my husband often makes it and it's never the same), pasta sauce (although we still buy it at times), so I landed on granola as it is a staple in our house these days. The most recent recipe I tried involved lentils, but I was inspired to use lime when I received my Food & Nutrition magazine in the mail and thus we have Lime Coconut Granola.

We make parfaits with fruit and yogurt as a quick, on the go breakfast or I sprinkle it on a smoothie for a smoothie bowl. It keeps well and is a staple that can easily be changed with just a few different ingredients which is also helpful for using up things that you have on hand.

Serves 4-6
Ingredients
1/2 cup large flake rolled oats
1/4 cup shredded coconut
1/2 cup nuts/seeds of choice (I used pumpkin seeds/pepitas, pecans, and walnuts), roughly chopped
2 Tbsp hemp hearts
2 Tbsp wheat germ
zest of a lime (~ 1 Tbsp)
1 tsp lime juice
1 1/2 Tbsp honey
2 tsp canola oil
1/4 cup raisins

Directions
1. Heat oven to 350F.
2. Line a pan with parchment paper.
3. Place coconut, nuts/seeds in a pan and lightly toast over medium low heat. Set aside.

4. Combine oats, coconut, hemp heart, and wheat germ in a bowl. Add toasted items and stir to combine.

5. Add zest, juice, honey, and oil, combine well.

6. Spread evenly on pan and bake for 15-20 minutes.

7. Sprinkle with raisins and cool.

Check out other recipes below and let me know the staple you now make from scratch in your home.

Cheers,

Steph Langdon, RD

www.nutrishus.com

   

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Spring Clean-spiration

With the most recent ReDux challenge on my mind, I started sifting through my cupboards. You might also be in a bit of a 'spring clean' mood/mode in your kitchen. I know my mom said she was working her way through a few things in her freezer. I took a look at my pantry and spices. I often look for recipe inspiration in my own kitchen and then perhaps google ingredients to see what I can try together. It's not only a great way to clean, but also to help with meal planning, and budgeting.

Source: HealthLine

I found some freekeh (young green wheat; an ancient grain) in my cupboard and decided to be brave and try it. I also have wheat berries that I've been meaning to use, and the two are very similar. Of course, I followed the cooking directions and my husband asked "what did you cook it in?" and I said "water" to which I think he was a bit disappointed, but we had mushroom pork in the slow cooker and peas to go along, so I think in the end he was satisfied with the flavours. He's perhaps more adventurous with spices and experimenting in the kitchen. I love my time in the kitchen, but I tend to be more of a baker (which my monthly foodie group could attest to), so I'm more of a rule follower (in life as well!).

Oats, pasta, rice, and tortillas are probably the grains we see more often in our kitchen, with the occasional quinoa, bulgar, barley, bread, pitas, English muffins, bagels, or naan. I enjoy big batch cooking to help us through our busy days. I sometimes make granola, spiced oatmeal, overnight oats, or breakfast quinoa to get us through a few rushed mornings. I think it's a great reminder that grains can be both savory or sweet. I also attempt to add them to salads; I've had many great salads with rice, quinoa, bulgar, pasta, and wheat berries, but it's not really in my repertoire yet. I just think it's a great way to make a salad into a meal, which I find many people do in the spring and summer months. There are many whole grains to play around with - check out this A to Z list for inspiration.

I just tried a lentil granola recipe since some of my clean-spiration is also motivated by new recipes I've come across recently. One recipe on my 'to-make' list this spring/summer is Tropical Breakfast Couscous.
What have you found in your cupboard or what's on your 'to-make' list right now?

Enjoy the sunshine!
Steph Langdon, RD
www.nutrishus.com

Homemade Granola

I always prefer to make stuff from scratch versus buying products with additives and preservatives. I like to be in control of the ingredients and then I also have the flexibility to alter recipes. The most recent one I tried was granola. Check out the recipe

Steph Wheler
www.nutrishus.com