Why don't you go make some granola?

As a kid I didn't like to try too many different foods.  I was a white bread with the crusts cut sandwich girl kind of girl.  My sister was more willing to experiment with new things.

Oh the 80's...She went skiiing in a jean jacket and I thought I was Blossom.

Melissa was always creating something in the kitchen.  I remember her "cure" for one of stomach aches - a tall glass of green something that was invented out of our mother's spice jar cabinet. Yes, somehow she convinced me to try it.  Another time she made cookies out of worms from our backyard. When mom found out she was furious, repulsed, confused. As our mother was throwing away every pot, pan, cookie sheet and spoon that was used in the preparation- I can remember Melissa telling her they were full of protein and really what was the big deal. She didn't convince her.  Luckily I didn't try those!

Now that I am older I realize that whole wheat bread actually is good and that I love brussel sprouts.  I have figured out that I can put wholesome goodness into my own recipes while sparing those little guys in the garden.

This is a granola that I have been making since January.  It has been tweaked several times along the way. Husband likes to take it to work and eat it for breakfast. I love it right out of the oven still warm with soy milk. The kid said he didnt like it and refused to try it until tonight - he licked the spatula and bowl clean before it went into the sink.  

It is gluten free, sugar free, nut free and vegan. The granola is not too sweet and kinda crumbly.  It is on repeat at our house as I make it about every week.

What you need:

2 cups oats

1/2 cup raw pumpkin seeds (pepitas)

1/2 cup raw sunflower seeds

1/2 cup ground flax meal

pinch of salt

2 tablespoons coconut oil

1/4 cup pure maple syrup

2 tablespoons of agave nectar 

1 and 1/2 teaspoons vanilla extract (I like to use this vanilla)

What to do:

1. Combine the oats, seeds and flax in a medium bowl.

2. Combine coconut oil, maple syrup, agave and salt in pan on stove over low heat.  Stir until it starts to bubble.

3. When it is all mixed and bubbly warm, turn off heat and then add vanilla extract. Stir.

4. Pour over dry mixture in bowl and stir to coat.

5. Spread in ungreased 13x9 glass pan.

6. Bake at 300° F for 30 minutes stirring one time half way through.

7. Allow it to cool and then store in airtight container.

Indian Take-Out

The boy is at his grandparents this weekend so that means husband and I got to eat our FAVORITE take-out without hearing those famous 4 words... I DON'T LIKE IT!

So after a day of chores which included cleaning out the garage, major donation to thrift store, quick trip to driving range (oh how I love to whack the heck out of a golf ball) and stop at Lowes (what now begins the obligatory season of once a weekend trip to home improvement store) we entertained the thought of what our childless weekend had in store for dinner. We both sat in the car quietly thinking of what life was like pre-kiddo...what to do, what to do...

We were tired, we were hungry and we were not in any condition to share a dining room with others who weren't wearing baseball hats and sneakers.  "Indian take-out" came from one of our mouths and was followed by oohhs and aahs from the other.  I quickly called Tiffin and placed our order. Like a kid in a candy store, I tell ya.

25 minutes later were were home with luxurious dished filled with onion bhaji, aloo gobhi, chana masala and fresh warm naan.