School is officially in gear for us for another year! This year should be a little easier for us logistically but I will still need to get my meal plans back in order to tackle this year. More on meal planning and prep work coming soon to the blog. I have a few tips that have helped me tackle the week and kept healthy meals on the table and in lunch boxes for the kiddos and parents alike!
To start the after school run I made a batch of grain-free granola. I made a variety of variations of this mix depending on what I have on hand. Today I had a good assortment of nuts so did a good mix of almonds, cashews, walnuts and pecans. I was out of my large coconut flakes along with goji berries and dates so I used smaller coconut flakes, some dried cherries (unsulfured and unsweetened) and chopped up some dried figs. Throw in what you have on hand. I have even throw in some of the “healthy” chocolate coated M&M like candies from Trader Joe’s (the dye free kind) when I was out of dried fruit and to entice some visitors. Mine gobbled up that batch up! Try it out next when you need a change from the traditional granola.
Nuts About You Granola
A grain-free alternative to try in your morning bowl for breakfast or sprinkled on top of some coconut yogurt or better yet some yummy banana “nice” cream. Or I throw some in a container for the kiddos drive home from school when they are “so starving”. A healthy and fueling snack full of nutrients and fats.
1 cup raw nuts (walnuts, almonds, pistachios, pecans, cashews)*
½ cup pumpkin seeds
½ cup large coconut flakes
¼ cup dates, pitted & chopped (or dried figs)
¼ cup dried cherries, goji or golden berries
2 tbsp chia seeds
2 tbsp hemp seeds
2 tbsp coconut oil
2 tbsp maple syrup
1 tbsp ground cinnamon
1 pinch sea salt
- Preheat oven to 290F. Line a baking sheet with parchment paper.
- In a medium bowl mix together the ingredients, mixing to ensure the oil, maple syrup and cinnamon are evenly distributed. Transfer to prepared baking sheet and place in warm oven. Bake for 20-25 minutes, stirring a few times making sure the nuts do not burn but are nicely toasted. Let cool then transfer to glass storage tin.
Makes about 3 cups.
*For better nutrient absorption and digestibility, best to soak nuts for a least 8 hours before roasting.