Friday, November 19, 2010

let the sunshine in

let the sunshine in
it's supposed to rain this weekend,
maybe this will brighten things up around here.

Wednesday, November 17, 2010


Raisins are adult food to me. I have gradually grown to like and now love them. Gimme Gimme. Like really...I could eat Raisin Bran for all three meals every day.
That's why I include them in some of my granola mixes. They've got some nice nutrients in their little wrinkly bod. Calcium (healthy bones and teeth), Magnesium (healthy heart, healthy muscles), Phosphorus (healthy kidney, healthy mind), Potassium (healthy body fluids, healthy blood), a few grams of Fiber and some Antioxidant power.
Raisins are a win.

Monday, November 15, 2010

Coconut Oil

Supernova Granola is pretty heavy on the coconut.
I like to use unsweetened coconut flakes, coconut flour, and coconut oil.
I'm not sure how I got started on coconut oil, but I'm really glad I did. I've learned what an amazing and actually important part it can play in our health.

"It supports our overall immune functions; prevents bacterial, viral, and fungal infections, and digestive disorders; and increases the metabolic rate."-Oz Garcia, Ph.D. on coconut oil

The saturated fat in coconut is commonly used as a negative towards this healthy food. The fatty acids in coconut oil are powerful antibiotics and the they are easier to metabolize.
It's one of the top oils recommended by health experts.

another tip: I love using coconut oil when making popcorn on the stove.

Tuesday, November 9, 2010


I call this the "Top That" breakfast:
Van's Multigrain Waffle
Cottage Cheese
Frozen Berries
Cherry Chocolate Ginger Splendor Supernova Granola

Friday, November 5, 2010

Recipe: Apple-Filled Squash

Apple-Filled Squash

1 acorn squash-cut in 4ths, seeds removed
1 Golden Delicious apple-peeled, cored, and sliced
butter (I used spray butter)
1/8 tsp. cinnamon
1/8 tsp. nutmeg
Dash of ground cloves
Sprinkle of lemon juice

Heat oven to 350 F. Place quarters, skin side up, in a dish and cover; bake 30 minutes. Meanwhile, in a medium bowl, combine apple, lemon juice, cinnamon, nutmeg, and cloves.
Turn cut sides of acorn up; spray with butter and top with apple mixture. Cover and bake 30 minutes longer or until apples are tender.

When your acorn squash is ready to eat, top with some Nova Granola. It added a nice flavorful crunch to the softened dish. I used my molasses+raisin+nutmeg granola.

Thursday, November 4, 2010


Apples are an amazing fruit. Although it is one of the most common in the produce aisle I find myself overwhelmed at which brand to pick from. Pink Lady, McIntosh, Gala, Red Delicious, Granny Smith, Golden Delicious, Fuji, Jonagold, Braeburn on and on.

One thing I've tried to do is, when possible, buy organic apples. Apples are on the list of 12 foods most contaminated with pesticides. I seem to think that a quick rinse won't wash those pesticides away. Don't let that steer you away from eating these wonderful fruits. They are 2nd place in antioxidant power!!! 1st place being cranberries. Which really means apples are very helpful at keeping you healthy and fighting off disease.

Apples are easy to take on-the-go and have many more great qualities:
+Sodium free
+Fat free
+Cholesterol free
+Packed with soluble fiber-meaning it can lower bad cholesterol and steady blood sugar levels

Lucky for us it's fall and that means they are in season! Go forth and consume!

Tuesday, November 2, 2010

Recipe: Homemade Chunky Applesauce

I had a green apple sitting on my counter and some fresh baked granola out of the oven and I decided I'd like to introduce them. Turns out...they make a friendly combo.

Homemade Chunky Applesauce
Green Apple peeled and diced into bite size pieces
1tsp or so of lemon juice
a sprinkle of sugar or agave
water to fill the base of the sauce pan

boil all until water is gone and apple chunks are soft
sprinkle with Nova Granola
(I used my Molasses+Raisin+Nutmeg granola)

Monday, November 1, 2010

Greek Yogurt

When it comes to eating yogurt, I like mine topped with granola. It is the complementary crunch to the creamy thickness of Greek yogurt. For almost a year I've chosen Greek yogurt over standard yogurts for a few key reasons.

+Greek yogurt has almost double the protein as standard yogurts
+It's creamier and thicker
+Lower in carbohydrates
+Low sodium content
+No added sweeteners, thickeners, preservatives, or high fructose corn syrup

Look for Greek yogurt at your local market:
Greek Gods

I'd love to try making my own and I've found a recipe here that looks worth trying. (via the little red house)

Do you eat Greek yogurt? Have you tried any interesting flavor or brands you'd like to share?