Back with another of our favorite recipes from our Whole30 challenge. We grilled a lot during our 30 days…like probably 5 days a week. That grill got a workout! We found that chicken breasts were the quickest and easiest option for us with our busy schedule. Pair it with some fresh veggies and you’ve got yourself dinner! The following recipe creates a melt in your mouth chicken and couldn’t be any easier…seriously!
In my second to last post I promised that I’d be posting some great recipes throughout our Whole30. And, look at me now. Two months later and finally getting back at it. I can blame some of it on technical issues with the ol’ blog, but otherwise it’s just been me being lame. ANYWAYS, I’m back with a few recipes that I think you’ll like! While we were doing our W30 I Instagrammed some of our favorite foods and featured a few easy-peasy recipes. I figured they deserved some more attention so I’ll be featuring them here too :) If you’re on Insta and want to follow us there we’re @edwards_eat!
One of my favorite go-to breakfasts towards the end of Whole30 was this SUPER simple Chia Seed Pudding. Holy yum – it is simple, delicious, and oh-so-filling. Towards the end of our 30 days I got to the point of “I can’t make myself eat ONE more scrambled egg!” so I needed to come up with some alternatives. I follow @emilyeatsrealfood on Insta and she always posts the most amazing looking meals. She had been posting chia seed pudding variations and I figured, hey I have a HUGE jar of chia seeds that aren’t going to eat themselves. Why the heck not. And oh boy, it did not disappoint. This recipe is SUPER simple and can be tweaked in a million different ways. Look at the recipe below as a base and adjust to your preference!
I have a problem that maybe you can relate to. I love breakfast. But, I love sleep too. Each morning it’s like WWIII trying to figure out which one wins. Typically my love for sleep outweighs my desire to get something nutritious into my body before work. In an effort to fulfill a few of my 2013 Challenges I’ve been slowly working to change this bad habit. I’ve figured out that if I have something reeeaalllyy tasty to wake up to, the Battle of Comfy Bed is more easily won. This recipe comes from my Mama. I’ve tweaked it a little but all glory goes to her for the original idea!
Start off with 2 1/2 cups of rolled oats, 3/4 cup chopped walnuts, 1/2 cup unsalted sunflower seeds, 3/4 cup slivered almonds, 3/4 cup shredded coconut, 1/2 cup dried cranberries and 1/4 cup ground flax seed. You’ll also want to measure out 1/4 cup canola oil and 3/4 cup honey. Microwave the oil and honey for about a 1 1/2 minutes to warm it up.
Mix the oats, walnuts, sunflower seeds, almonds, and coconut in a large bowl.
Pour the oil and honey mixture over your dry ingredients, mix to combine, and then spread out onto two parchment lined sheet pans.
Bake for 20 minutes at 325 degrees – stirring halfway through, until the nuts are toasty and golden brown. Remove from oven and add your dried cranberries and flax seed and gently mix on sheet pan with a spatula.
Let cool completely on the sheet pan and then store in an airtight container. It will stay fresh for at least 2 weeks!
Add a little milk (some almond milk maybe?!), some yogurt, add it to the top of a smoothie, or just eat it plain. Any and all ways are delicious!
Hope you enjoy this simple recipe as much as I do. You can really substitute a million different things. Next time, I think I’ll use maple syrup instead of honey and add some pecans…maybe even add some cinnamon if I’m feeling crazy! Thanks for the great recipe, Mama!
The granola eater,
Serves: 6 cups
2 1/2 cups of rolled oats
3/4 cup chopped walnuts
1/2 cup unsalted sunflower seeds
3/4 cup slivered almonds
3/4 cup shredded coconut
1/2 cup dried cranberries
1/4 cup ground flax seed
1/4 cup canola oil
3/4 cup honey
Mix the oats, walnuts, sunflower seeds, almonds, and coconut in a large bowl.
Combine oil and honey in a microwavable measuring cup or bowl. Microwave for 1 1/2 minutes to warm it up.
Pour the oil and honey mixture over oat mixture to combine, and then spread out onto two parchment lined sheet pans.
Bake for 20 minutes at 325 degrees, until the nuts are toasty and golden brown.
Remove from oven and add your dried cranberries and flax seed and gently mix on sheet pan with a spatula.
Let cool completely on the sheet pan and then store in an airtight container. Will stay fresh for up to 2 weeks.
Little known fact about me: I’ve often been told that I say certain words funny, milk being one of them. Apparently, to some people (ahem, my husband!), the way I say milk sounds a whole lot like melk. When I say something like, “Hey sweetie, can you pass me the melk?” He responds with, “Well, I don’t have any melk but I do have some milk. Would you like that?” And to that I say, “Just give me some dang melk! I mean…miiiiillllk!!”
Annnnyyyyyways. We’ve been trying to cut out processed and preserved foods whenever we can. I am constantly appalled at how many words I cannot pronounce in any given ingredient list. I figure, if I can’t pronounce something it shouldn’t be in my body, right?
The other day I whipped up this almond milk (not melk). It’s such a simple recipe and has zero preservatives in it! Double score.
Homemade Almond Milk (Printable recipe at bottom of post)
1. Place 1 cup of almonds in a bowl, cover with water, and soak for about 8 hours, or overnight.
2. Drain and rinse your almonds.
3. Place almonds in a blender with 5-6 cups of filtered water. You can use a regular blender, but a high speed one (such as a Vitamix, Ninja, Blentec, etc.) definitely makes quicker work of it.
4. Blend until smooth, about 90 seconds in a high speed blender. Longer in a regular blender (up to a few minutes).
5. Lay a linen or cotton towel (just don’t use terry cloth!) in a bowl that is large enough to hold all of your liquid. If you wanna get fancy, you can use a nut milk bag like this one. Otherwise, a plain ol’ towel will work :)
6. Carefully pour your milk into your towel lined bowl.
6. Gather your towel up and gently squeeze the liquid out of the pulp into the bowl.
7. Don’t throw your almond pulp away! You’ve just created what’s known as almond meal- which is great for baking and is sold for a pretty penny in grocery stores!
8. If you’d like to try using your almond meal, spread it out on a sheet pan and bake at 350 F for 15 mins. Let it cool and store it in a zip-loc in the freezer.
9. At this point, you can add some honey or agave to sweeten your milk and some vanilla and/or almond extract to add some flavor. Some people like it completely plain, but I like mine sweetened with honey and a splash of vanilla and almond to add some extra flavor :) I found it easiest to rinse out my blender, pour the milk back in, add my honey and flavoring and give it a quick whirl to blend it all together.
Pour your finished product into a airtight container and stash in the fridge. It’ll keep for about a week and is perfect over cereal, in coffee, with cookies, in almost any recipe that calls for milk…the possibilities are endless!
Since going gluten free, I’ve had to avoid a lot of my old go-to snacks (like some granola bars, crackers, etc.). One thing I’m a fan of is a grab-n-go type snack and these granola bars fit the bill perfectly. I store them in the freezer and grab one as I’m headed out the door. I felt a little hippy-dippy while making these, but whatevs. They’re delish, easy, healthy, and best of all gluten free! Hoorah!
Homemade Gluten Free Granola Bars (adapted from this recipe)
2 ripe bananas, mashed
2 c. gluten-free rolled oats (Trader Joe’s has gluten free for $3.99 a bag!)
1/4 c. almond meal (also easily found at Trader Joe’s)
1/2 c. chocolate chips
1/3 c. honey
1/2 c. peanut butter
2 Tbsp. cocoa powder
3 Tbsp. sunflower seeds
1/4 c. almond slivers
1 tsp. vanilla
1/4 tsp sea salt or Kosher salt
Preheat oven to 350 degrees.
Combine all ingredients in a large bowl.
Line an 8″x8″ pan with foil, leaving overhang on 2 sides. This will help when you pull the bars out to cut them. Spray your foil with non-stick cooking spray.
Using your fingers, press the mixture firmly and evenly into your pan. Spraying your fingertips with cooking spray helps with the stickiness!
Bake for 20-25 minutes, or until mostly set up. They will completely set up after cooling.
Let cool for a bit on the counter and then cover and place in freezer. Freeze for at least an hour (mine were in the freezer overnight). Remove bars by lifting foil out of pan. Cut into 8-10 bars, wrap in parchment paper, place in a ziploc bag and store in fridge or freezer. They’re edible straight from the freezer!
You can substitute most any of these ingredients for whatever you’d like! In my next batch I think I’ll sub in apple sauce for the banana and maybe add some chia seeds or flax. You could also add raisins, dried cranberries, dates, walnuts, pepitas…the possibilities are endless!