Ever since New Zealand (in February), I’ve been on a granola & greek yogurt kick.  It’s tasty  and the perfect way to start my day.

About 3 weeks ago I discovered an incredibly delicious (homemade) granola at Whole Foods.  But it’s a total splurge – $8.99 for 12 oz. BJ and I can finish 12 oz in 2 days (2 breakfasts/each).

Then, I remembered Annie’s amazing holiday granola.  I’ve talked about Annie before – she is my incredibly fast friend (she’s hoping to run a 2:55 marathon in October) and my marathon training partner (she helped me qualify for Boston on my 1st attempt).  Well, if that isn’t cool enough, she’s also an incredibly talented baker/chef and owns her own business, Beaux Reve. {so, you know this granola is good}

Not only is this granola delicious & healthy – but BJ and I have been eating it all week (and still have some left for next week)

recipe stolen adapted from Annie’s blog

Granola:
6c. rolled oats (not instant)
1T cinnamon
1c. sliced almonds
1c. shelled pistachios
1c. flaked unsweetened coconut (I love the organic kind Whole Foods sells)
1c. raw shelled sunflower seeds
1/2c. raw shelled pumpkin seeds
*Salt to taste (sea or kosher — not iodized/table)
*1t nutmeg

2/3c. canola oil
1/2c. maple syrup
1/2c. honey
1t. vanilla extract
1t. almond extract

* = Add to taste. If you use unsalted nuts, it helps to add a little salt to the dry ingredients.

For the Tart version:
Add dried cherries, cranberries, raisins (I like to mix both golden and regular)

For the Tropical version:
Add chopped, dried papaya and pineapple

Method:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment and spray with non-stick spray (if desired).
2. Combine all dry ingredients in a large bowl. Mix well with a spoon.
3. Combine the wet ingredients in a medium pot on the stove. Cook until warm and all ingredients are combined.
4. Add wet ingredients to dry ingredients — mix well with a spoon. Try to work quickly here before the wet ingredients cool. Once combined, pour out on a parchment-lined baking sheet (I love my standard half-sheet jelly roll pan). Make sure the mixture is evenly disbursed on the pan to ensure even baking — it will be about an inch thick layer.
5. Bake until golden brown, check every 10 minutes. Feel free to poke and turn the mixture while baking. It will not harden until it cools, so don’t worry if it’s soft when you remove it from the oven.
6. Let cool at least 30 mins. (it usually takes about an hour). Break up with your hands or a spatula and place it a very large bowl. Add as much of the fruits above as you like (I usually use about a cup of each). Mix to combine.

Enjoy!

Tart version – cranberries, cherries, raisins

Fresh out of the ove

Finished product – Homemade {tart} Granola

Don’t forget about my Brooks EZ T Giveaway {}

I’ve been dreaming about making ceviche ever since my friend Annie made it for me in May.  Annie was my marathon training partner and helped me qualify for Boston on my 1st marathon attempt.  In honor of my BQ, Annie prepared a delicious celebration feast for me!  That was 2 months ago and I’ve been lusting over ceviche ever since!

My awesome friend Annie.  And yes, I am that much taller than her! ha

So, 2 months later I finally convinced BJ to let me make ceviche for dinner.  BJ was a little skeptical at first (he’s not a huge fan of ceviche) but was pleasantly surprised by the finished product.  I like ceviche because it’s healthy, delicious and the recipe calls for a lot of lime.  Oh, and it’s the perfect compliment to a margarita on the rocks with extra salt.

Enjoy!

Ingredients
1 lb of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/4 inch pieces, completely deboned
2-3 scallops
1/2 cup of fresh squeezed lime juice
1/2 red onion, finely diced
1 cup of chopped fresh tomatoes
1 jalapeno, seeded and finely diced
1 cucumber, chopped
1/2 green pepper, chopped
2 teaspoons of salt & pepper
Cilantro
Garlic

Directions
Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, peppers, onions, cucumbers, tomatoes and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally.  Add the cilantro, olive oil, and salt & pepper – mix together. Serve ceviche with fried plantain chips and margaritas!

Three words to describe this dish: simple, delicious and nutritious. Snow Pea & Radish Slaw is seriously easy and seriously delicious.

BJ loves radishes, so this was a huge hit with the Joneses.  I paired it with rosemary/thyme rice and (a juicy) NY strip steak.  Y.U.M.

Enjoy! 

Ingredients:

 
1 bunch of radishes
8 ounces snow peas1 red onion
EVOO
red wine vinaigrette
dijon mustard
salt & pepper (freshly ground)

Directions:
Thinly slice red onion, radishes and snow peas, combine.  In a separate bowl, whisk together splash of EVOO, red wine vinaigrette and dijon mustard.  Pour vinaigrette over slaw. Toss and season with salt & pepper.

Don’t forget about my Oiselle Giveaway {}