eating well

Chunky Homemade Granola

/ Jodi / 23 Comments

Chunky Homemade Granola 0

I was itching to get back in the kitchen and make something after almost a week away.

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And after a week of indulging, I thought I’d make something a bit healthy, but yummy to have on hand for the coming week.

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Homemade granola it was, and oh how yummy too!  Made with healthy ingredients like oats and nuts and dried fruits and held together with raw local honey and coconut oil, this recipe is delish just as is, but also delicious as a cereal with some extra fresh fruit like blueberries,

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or on top of Greek yogurt with some fresh fruit like blackberries!

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It also makes a lovely hostess or nice “thinking of you” gift in a clear bag with a pretty bow.

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It’s as simple as mixing everything together, packing it into a baking sheet, and baking.

Hope you’ll give it a try.  Enjoy!

Chunky Homemade Granola

  • Servings: a large batch!
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Ingredients:Chunky Homemade Granola 0

  • 1/3 cup raw local honey
  • 1/4 cup pure maple syrup
  • 2 Tbsp brown sugar
  • 4 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 5 cups old-fashioned rolled oats
  • 1 cup walnuts, chopped
  • 1 cup raw cashews or almonds, chopped (I used cashews)
  • 1 1/2 cups dried fruit of your choice
    • I used:
      • 1/2 cup dried cranberries
      • 1/2 cup dried blueberries
      • 1/2 cup dried tart cherries
    • You could also use:  raisins, dates, apricots, goji berries, coconut, or any other dried fruit you like

Directions:

Preheat oven to 325 degrees F.

Whisk honey, maple syrup, brown sugar, vanilla, salt, and oil in a large bowl.

Add the oats and nuts, and stir until well coated and incorporated.  Add dried fruit and combine well.

Pour and spread mixture evenly onto a jelly roll sized  baking stone or parchment-lined baking sheet and pack down to compress.

Bake for 30 minutes until lightly browned.  Cool at least one hour in pan.

Break into pieces of your desired size, and store in airtight container.

Cheers & Hugs,
Jodi

*recipe adapted from Foolproofliving

Sauteed Brussels Sprouts with Bacon, Onion and Rosemary

/ Jodi / 37 Comments

Sauteed Brussels Sprouts with Bacon Onion and Rosemary 2

Fresh Brussels Sprouts are so divine – especially when sauteed with bacon and onions and garlic and rosemary and splashed with balsamic vinegar.

Sauteed Brussels Sprouts with Bacon Onion and Rosemary

If you are looking for a knock-out vegetable dish for a special occasion or a simple veggie side dish for Sunday supper or a weekday dinner, this recipe rocks it all around.

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It takes a teensy bit more time than throwing a bag of frozen corn in a pot, but it is OH SO WORTH it!

I don’t know about you, but I can’t think of anything Brussels sprouts can’t go with!

Hope you get a chance to try and enjoy this recipe.

Sauteed Brussels Sprouts with Bacon, Onion, and Rosemary

Ingredients:Sauteed Brussels Sprouts with Bacon Onion and Rosemary 2

  • 1 1/2 pounds fresh Brussels sprouts, trimmed
  • 4 slices bacon, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 5-6 green onions, chopped
  • 1 clove garlic, minced
  • 2 sprigs fresh rosemary, chopped finely
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 2 teaspoons balsamic vinegar

Directions:

Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.

Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until just crisp, 5-6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.

Add olive oil to the pan.   Add green onion and garlic and cook, stirring often, until soft but not browned, about 4 minutes. Stir in rosemary, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through and beginning to brown, about 3-5 minutes. Add the bacon and balsamic vinegar.  Stir an additional minute.  Pour into serving dish and enjoy!

*adapted from this recipe at Eating Well

Cheers & Hugs,
Jodi