HOMEMADE GRANOLA FOR LIFE

This is a my idea of perfect snack.  My mom has been making homemade granola for umm forever. You can make a huge batch of it to last all week (or two).  We like to distribute it into plastic baggies, take it to work, pack it in lunches, etc! 

You will need: 

4 cups oats (gluten free if you wish) 

2 cups sliced almonds

2 cups coconut 

approximately 1 cup raisins, pumpkin seeds, walnuts, dried apricots 

sprinkle with cinnamon and honey OR agave nectar to sweeten 

This makes a big batch and there is no right or wrong to the measurements of granola.  You can use more of the stuff you like better (thats what I do aka more walnuts, more cinnamon - always!) .  I've also used cranberries rather than raisins and you could throw in any other dried fruit that you fancy. 

I then spread the ingredients on a baking sheet, cook on 350 for about 30 minutes.  I like to check every 10 minutes and stir it up a bit so the stuff on bottom gets browned and crunchy as well.  

Enjoy! xx

HOMEMADE FIG, PEAR, & GOAT CHEESE PIZZA

I can hardly call this a recipe because putting together a homemade pizza is so quick and easy (plus no measurements required!).  Hunter would maybe eat pizza everyday if he could and since cooking can be a task some nights, I've had to come up with some healthy alternatives to one of our favorite foods.

 This night in particular, I cheated with the crust and bought a ready to embellish gluten free one from the store.  You could buy whatever crust for this or make your own if you're feeling realllll ambitious.  I lightly brushed the crust with olive oil.  Next I added arugula, just barely covering the crust.  Then I added the pears and figs (I use about 3/4 of a pear and maybe 5 figs cut in half for this one).  I then added some finely chopped onions. Lightly sprinkle the goat cheese on top (or heavily if you're not on a "diet" like me, because goat cheese is amazing!).  Finally, I seasoned with black pepper and rosemary.  Bake on 425 for about 10 minutes (or follow directions on the crust if using a pre-made one). 

And enjoy! xx

WEEKEND TREAT : OATMEAL COCONUT PB COOKIES

Happy Friday! 

If you're looking for a little treat to splurge on this weekend, I suggest whipping up a batch of these oatmeal coconut peanut butter cookies.  They are pretty delicious! 

I'm giving you the "real" ingredients but I'm also all about substitutes to make sweets a little "healthier".  You could definitely use substitutions to make them vegan and/or gluten free and they would be just as good!  I usually do GF (your local health food store will have all the substitutes you need; flour, oats, etc).

Here is what you need: 

1 cup butter, softened 

i cup packed light brown sugar 

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups flour

1/2 teaspoon baking soda 

1 teaspoon salt

3 cups of oats 

1 cup coconut flakes 

1 cup peanut butter (I used half a cup of peanut butter and half a cup of peanut butter chips because I was curious and also afraid that peanut butter would take over... but it didn't. So you could definitely add a little extra or use both to your liking!)

Preheat oven to 325. In a large bowl, cream the butter and both sugars until smooth.  Beat in eggs one at a time, then stir in vanilla.  Combine the flour, baking soda, salt; stir into the creamed mixture until blended.  Mix in the oats, coconut, and peanut butter.  Drop by heaping spoonfuls onto an ungreased baking sheet.  Bake for approximately 12-14 minutes (I did 14 minutes because they were still gooey, just keep an eye on them).  Let them cool for about 5 minutes before transferring from the baking sheet to a wire rack or parchment paper to cool completely.  

Then style them and take some photos for your blog - kidding... that's the part that took the longest. ha.  However, I love experimenting with lighting and food photography so that's how the post came about after all.   I think I will work on more treat posts in the future.  Hope you enjoy! xox 

*adapted basic oatmeal cookie recipe from allrecipes.com

LIFE LATELY // VIA INSTAGRAM & VSCO

Lately: 

New work in progress & experimenting with gouache (1&3)

 Favorite coffee via Coffee Loft (2)

Crazy, cute pet kids (4&6)

Thrifted weekend finds (5)

Instafood - panera bread, veggie taco night, and portobello burgers with gluten free mullet/flax seed buns made by Hunter (7-9)

The best new organic products by Nancy Elle Wellness (10)

Thrifted red leather boots! (11)

The cutest $13 striped rug from Target (12)

Already wednesday.  Time is just going by too fast. 

xx

GLUTEN FREE PEANUT BUTTER COOKIES

Hopefully you're in the mood for something sweet this week!  These gluten free cookies turned out surprisingly gooey and delicious. 

Here's what you need: 

1 cup unsalted butter (I used earth balance)

1 cup peanut butter (add a 1/2 cup more for thicker cookies)

1 cup white sugar 

1 cup brown sugar

2 eggs (egg beaters if you prefer) 

2 1/2 cups flour (Gluten free flour)

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoon baking soda

1 teaspoon vanilla 

*I added a cup of toffee chips but anything like chocolate, peanut butter, or butterscotch chips would be delicious!

-Preheat oven to 375 degrees F

-Cream butter, peanut butter, and sugars together than beat in eggs and vanilla

-In separate bowl, sift flour, baking powder, baking soda, and salt.  Stir into batter.  Put in the refrigerator for one hour (I'm impatient too but I promise you want to refrigerate, it makes the cookies come out much thicker / softer).

-Roll into 1 inch balls and put on baking sheet. Flatten each with a fork (you can even make a criss cross pattern like traditional pb cookies).  Bake for about 10 minutes or until cookies begin to brown.  Do not over bake.

Maybe you want to serve them right when they come out and top with (coconut milk) ice cream? Yes. Yes you do.

Enjoy! xx

GLUTEN FREE PEAR & GORGONZOLA PIZZA

When I FINALLY found a good gluten free pizza crust I knew this had to happen.  I would always check health food store for crusts and I finally found gluten free dough at publix (in the butter and slice & bake cookie area).  I simply followed the directions on the package as far as baking temperature and bake time.  Of course you can use any old pizza crust or dough if you're not gluten free. 

And then the magic was added:

- First I "caramelized" the onions.  That's in quotes because I don't know if I technically caramelized them but they were good.  I sliced them put them in a pan with olive oil and a little brown sugar and let them sizzle for a bit. 

- Rub the pizza with olive oil (as much as you desire, there is no traditional sauce on this pizza)

- Shredded mozzarella cheese (again as much or as little as you wish and I used the part skim kind)

- Sliced pears (about 1 1/2)

- Chopped walnuts (1/2 cup)

- Add your onions

- Sprinkle with gorgonzola (I got the reduced fat for this as well)

- Season with pepper and garlic 

Again, follow the directions your crust comes with.  I cooked on 400.  I pre-baked the crust for 12 minutes then baked everything together for another 10.  

Hope you enjoy this pizza, it was darn good.  Check back on Monday, I have some more gluten free cookies in store for you! 

xx

LEMON PEPPER ZUCCHINI SALAD

I eat a salad almost every night for or with my dinner.  I came across another zucchini salad recipe and thought I would try my own take on it.  It's kind of nice to switch it up sometimes, while still keeping with healthy vegetables.  Plus this is vegan and gluten free!  

2 zucchinis 

cherry tomatos (cut in half, used almost the whole crate)

pumpkin seeds (1/4 cup)

sliced almonds (1/4 cup)

fresh basil 

artichoke hearts (small jar)

for the "dressing" I squeezed half a lemon, half a lime, a little olive oil, and sprinkled with garlic and pepper.  

(I added some sea salt and feta cheese to Hunters) 

 It was delicious!  The two zucchinis made about 4-5 servings, so alter it as you please. 

A ( GLUTEN FREE ) CORN SALAD

I made this salad last week and we ate a little everyday until it was gone.  It was so good! 

You need: 

4 stalks fresh corn

1 red pepper 

1/2 onion 

1 lime

1 c. chopped walnuts

1/2 c. crumbled goat cheese (leave off the cheese to make it vegan as well)

cherry tomatos 

fresh basil

pepper and garlic to season 

This is such a quick and easy recipe.  While the corn boils, chop up all your other ingredients.  Let the corn cool and mix everything together.  Squeeze the lime and stir. Top with your goat cheese and seasonings.  It's best when it's been chilled for a bit.  Also, there's no messing this one up so if you want to add more or less of the above ingredients depending on your taste it will still be superb. 

GLUTEN FREE LAVENDER COOKIES

Are you ready for a delicious treat?!

I'm really into these lavander shortbread cookies (thanks mom).  I posted some she made me on instagram last week and decided I needed to try my own and share the adventure with you. I'm going to give you some options...so in case you're not a freak like me (aka trying to live dairy & gluten free) you can make them the "normal" way.  Have fun, enjoy, and share a few! 

Lavender Shortbread Cookies: 

5/8 cup butter  (earth balance for dairy free)

1/2 cup white sugar (or lower cal sugar substitute of your choice)

1 egg (egg beaters for dairy free)

1/2 teaspoon vanilla 

1 tablespoon lavender flowers 

1 1/2 cups all-purpose flour (gluten free baking flour)

*the original recipe called for an optional extra 1/2 cup sugar and 1 tbsp lavender for decoration, my mom said it was too strong so I left that part off as well, but that's up to you! 

Preheat oven to 350 degrees 

Grease cookie sheets 

Cream together the butter and sugar

Beat the egg and blend it into the butter and sugar

Add vanilla, mix in lavender flowers, and the flour

Drop by taespoonfuls onto cookie sheets

Bake 15-20 minutes or until golden

Remove to cooling racks and sprinkle with decorative sugar (optional)

*I ended up taking mine out at about 10 minutes, I'm not sure if it was due to the substitutions I made so you might want to start at 10 and check on them so they don't burn.

xoxo