To Kitchen Sink Granola

Sometimes I can be indecisive and when that happens, I end up making things like kitchen sink granola. Pretty much anything I thought would taste good in granola and that I had ended up in this granola. Therefore, replicating this may be hard, but the great thing about granola is as long as your proportions are there, you can add whatever nuts, seeds and dried fruit that you want.

So here goes the recipe for my new favorite granola (:


Dry Mixture:

5 cups old fashioned oats

1 tablespoon ground cinnamon

dash of salt

Wet Mixture:

2/3 cup natural unsweetened apple sauce (or baby food)

1/4 heaping cup honey

1/4 heaping cup natural maple syrup

1/4 cup light or dark brown sugar

1 1/2 Tbsp. oil

1 1/2 tsp. vanilla extract


1/2 cup pumpkin seeds

1/4 cup sesame seeds

1/4 cup hemp seeds

1/4 cup sunflower seeds

1/4 cup flax seed

1/2 cup almond, chopped

1/2 cup pecans, chopped

Dried Fruit:

1/2 cup dates, chopped

1/4 cup raisins

1/4 cup currants


Preheat oven to 300, line two baking sheets (preferably with a lip) with foil or baking parchment

Mix the dry mixture, mix the wet mixture, mix the two together and spreadĀ onto the prepared baking sheets

Bake for 20 minutes, pull use a spatula to flip the granola.

Add the nut mixture and bake for another 20 minutes

Pull mix around and bake for another 20 minutes, or until it is a darker golden brown (the maple syrup makes it darker than normal granola) and has a nice crunch to it!

Remove for the last time, mix in the dried fruit mixture and let cool.

Then prepare yourself a nice bowl of berries, soy and granola! yum.

Store in airtight container.





To Berry & Nut Spinach Salad

This salad comes together really quickly and is perfect in the summer when berries are in season, or in the winter when you are ok with paying a little more for berries because you are having withdrawal symptoms (the latter is how I currently can be classified). I just make sure to stretch that bursting berry flavor through as many meals as I can (:

Use for a complete dinner or lunch and mix it up with your choice of berries and nuts!

I made mine for lunch today and prepared a second for my lunch tomorrow!


1-2 cups spinach

1/2 grilled chicken breast, cubed (omit or replace with tofu if you are vegan or vegetarian)

1/8 cup of blueberries, red raspberries and blackberries

3 dates, chopped

1 Tbsp. sunflower seeds

1/8 cup pecans, chopped

1 tsp. flax seed

1-2 Tbsp. balsamic, pomegranate vinaigrette, or other light dressing that goes well with berries


Top everything on your bed of spinach and enjoy!




To Cinnamon Roasted Almonds

One thing that I absolutely love to get from winter fairs, especially in Europe are the roasted nuts. Instead of paying an arm and a leg for them I thought that I might as well just try and make my own, and I am sure glad I did. This recipe from Sweet Pea’s Kitchen, is simple and leaves you with irresistible cinnamon roasted almonds…almost too irresistible. At least you are getting some protein when you eat them, right?


1 egg white

1 teaspoon vanilla extract

4 cups whole raw almonds

1/2 cup white sugar

1/2 cup light brown sugar

1/2 teaspoon salt

3 teaspoons ground cinnamon


Preheat oven to 250 degrees F. Line a 10×15 inch jellyroll pan with parchment paper.

In a medium bowl beat the egg white and vanilla until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugars, salt and cinnamon into the nut mixture. Toss to coat. Spread evenly on the prepared pan.

Bake in preheated oven for 1 hour and 15 minutes, stirring occasionally, until golden. Allow to cool. Store nuts in airtight containers.