Warning, this recipe takes a long time. But the time is spent mostly waiting for it in the oven. The end result is well worth it! You guys remember my last granola recipe with quinoa. I must admit, I didn’t have the granola clusters, but that’s because I learned you were not supposed to stir it around. This time around, I learned better and left it untouched and used more than one pan (it makes a lot!) Continue reading Maple Cinnamon Granola
I had a lot of beets leftover to use up. This smoothie is another recipe in the beets saga. This one is mixed with raspberries, to create a deliciously red smoothie. It can be boosted with a pinch of cinnamon or cayenne. Best of all, it is sugar-free, so no added sugars, relying on the natural sugars of the beets, raspberries, and bananas.
Blueberry and lemon are a classic combination. It was about time I made waffles out of this flavour profile, especially since I still have more Meyer lemons to use up… They actually last pretty decently in the fridge (at least I’ve had no problems)!
Cashews. Probably my most favourite nut out there. It’s so versatile, I love using it in everything, from stir-fries, to using it as the ‘cream’ component in a sauce or custard. It gives everything a richness and creaminess without feeling heavy…or the use of cream/dairy! And then I thought, what better way to try and use them to create a nut butter!
It’s another one of my overnight crock pot steel-cut oats series! I always try to switch up my oatmeals each week. There was one week I decided to be creative and use beetroot and blueberries for a delicious pink(ish) oatmeal. This one might take a bit more work to prepare, but it really is worth it!