Fresh Idea Friday: 5 Surprisingly Delicious Pinterest Recipes

I've been trying to expand my food vocabulary. A few years ago if it didn't come in a box with a name brand logo on it I didn't cook it.

I've definitely opened my eyes to the beautiful rainbow of tastes, colors, textures, and smells that real food has to offer. It can be scary trying new things, but think about the deliciousness (in food and life) you may be missing out on by saying, "I'll pass."

So as I sit here and snack on my organic almonds and dried cranberries let me share with you some daring food finds from Pinterest.

They all have a fresh twist on your favorite meals. Take a peek they just might rock your taste buds!

Roasted Veggie and Black Bean Burrito

Kale Chips with Miso Dipping Sauce

 Creamy Avocado Pasta

 

5 Spice Turkey & Lettuce Wraps

Apple Cheddar Grilled Cheese

If you like these recipes and want to see more, follow Granolaville on Pinterest! Have a happy and healthy Friday! 

What are your favorite meals that put a new twist on a old dish?

Happily Chewing in Granolaville, 

   

Taste it Tuesday: Gluten Free Apple Spice Cupcakes

In the immortal words of Eddie Murphy, "Your mama can cook her ass off!" is what my husband usually says to our boys as we sit down for dinner.

I'm not trying to toot my own horn, but I've gotten a WHOLE lot better at throwing down in the kitchen since the lame 3 meal repertoire I had going on 8 years ago.

One thing that has eluded me is the ability to bake. Don't get me wrong, I can follow directions, throw a pre-packaged dessert in a bowl and call it "baking". But no where in that description will you see the words, "from scratch"...EVER!

I once tried to make biscuits from a recipe I saw on the Food Network and I wound up with pancake looking cookies, with a texture closer to wet sand than fluffy biscuits.

Sad, sad, sad.

Gluten free baking poses a whole other set of challenges. But I can safely say I've gotten a lot better.

So tomorrow my 6 year old gets to share his favorite snack with his class, and guess what he picked? MY CUPCAKES!

That's right. He trusts me NOT to embarrass him with some awful tasting science experiment because the last time I made these bad-boys, he actually LOVED them, and so did the rest of my family.

Gluten Free Apple Spice Cupcakes

What You'll Need:

Cupcakes: (I doubled this recipe because I had to make 21 cupcakes)

1 package of Bob's Red Mill Vanilla Cake mix 

1/2 coconut oil

1/2 water

4 tablespoons chunky applesauce (I substituted this for the 3 eggs)

Bake according to the packaging.

Icing:

1 cup butter

3 tablespoons heavy cream

3 cups confectioners' sugar

1 teaspoon vanilla extract (optional)

I will admit I still need to work on my decorating technique. I was originally going for a Halloween pumpkin theme, kinda like this...

Except my test cupcakes looked more like this train wreck:

Yes these were my actual cupcakes.

So I decided to know my limits and keep it simple...and VOILA! A Halloween-esque cupcake fit for publicly serving.

These are so soft and delicious, with just a hint of apple goodness, I promise your kids will LOVE them too!

So what are you the WORST at cooking? Share your epic fails below! :-)

Improving my Skillz in Granolaville, 

Taste it Tuesday: Slow Cooked Hawaiian Pulled Pork Sliders

I have crunchy confession. I'm a procrastinator when in comes to dinner. I'd like my family to eat around 6pm each night. Unfortunately I often don't think about what I'm going to make until around 5.

An hour might seem like a long time, but between homework, diaper changes, and my 13-year-old's cross country meets, dinner needs to be quick and easy. More importantly I try my best not to feed my family anything that comes out a box (God knows my life was simpler when I had no clue about the toxic stuff in boxed macaroni and cheese.)

Some days, once I've cleaned up breakfast, made the kids lunches and gotten them out the door my mind actually does think ahead to what the heck I'll make for dinner.

My partner in crime when making planned meals has to be my trusty crock pot. Although I have had some epic snafus (yes I messed up chicken noodle soup, now THAT takes talent!) I've also had some of my biggest winners come from the slow cooker.

Tonight my son has a meet and I'm going to check on my doula client who just had twins (yea she's basically my hero), so setting and forgetting dinner is what I need to do so that we aren't stopping for some greasy fast food on the way home.

This recipe is SUPER easy and quick---as long as you allow 6 hours to cook :-)

Slow Cooked Hawaiian Pulled Pork Sliders

Ingredients

Pork Roast:

• 1/2 Teriyaki marinade
• 1 tablespoon paprika
• 1 teaspoon fresh ground pepper
• 3 1/2 pounds pork shoulder
• 1/2 cup chicken broth
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 cup chili sauce
• 1 (6-ounce) can pineapple juice
• 1 medium onion, chopped
• 2 carrots, chopped
• 8 hamburger rolls

Hawaiian Sauce:

• 2 tablespoon coconut oil
• 1 tablespoon ginger, chopped
• 2 teaspoons garlic, chopped

In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.

Steps:

In small bowl, combine teriyaki marinade, paprika and pepper.

Coat the pork the with mixture. Set aside.

In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.

Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork.

Cover and cook on low for 5 to 6 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.

ENJOY!

What's your favorite recipe for busy days?

Crock Pot Cooking in Granolaville, 

Fresh Idea Friday: Peanut Butter & Banana "Sushi"

I hit a home run with this tasty little snack! It's so quick and easy to make, plus you can substitute or add any thing your like to it. I know peanut butter and and bananas go quite well together. But sushi?!

Fear not, the only thing that makes this "sushi-ish" is the fact that you roll up your bread, making little pinwheels around the banana.

This is a great healthy snack for kids and adults. You can even try eating it with chop sticks!

Here's what you'll need:

1 ripe Banana
2 tbs Organic Peanut Butter ( Or if you want to avoid allergies and get more nutritional value try almond butter or any other kind of nut butter)
2 slices of whole wheat of gluten free bread
Organic honey

Follow these 6 simple steps:

1. Gather your ingredients

2. Cut the crust off your bread (it makes it a lot easier to roll)

3. Cut the two slices in half

4. Spread on peanut better and 1/4 of the banana on each slice

5. Roll bread around the banana

6. Drizzle on honey

Enjoy!

What else do you think would make a yummy "sushi" roll-up?

Perfecting my chop stick style in Granolaville,

  

Natural Mom Monday: 8 Ways to Celebrate Fall with Family

I am BEYOND thrilled right now! The weather has cooled off, the leaves are beginning to change, and apples are ripe for the pickin'. That could mean only one thing....it's FALL!!!

This is by-far my favorite time of year, the just air smells so crisp and clean (especially in my Granolaville). Of course I AM a bit biased. In a few weeks I get to celebrate a ton of awesome birthdays, including my son who's turning 2, and your very own crunchy friend is gonna be 31!

Not only is autumn the perfect transition into the cold winter months, but it also offers up a slew of ways to appreciate nature while having fun with your family.

Check out these fantastic 8 ways to celebrate Fall with the family!

1. Collect Leaves

I LOVE seeing the changing of the leaves from a deep green to bright oranges, reds and yellows. Take your kids through your backyard, neighborhood, or local park to gather their favorites. Make a leaf collage or decorate your home. It's a great way you bring the outdoors in.

2. Pick Your Own Pumpkins

Going to supermarket to get regular ol pumpkin just seems silly when you can scout out the perfect one at a pumpkin patch and haul it back to your car. Most pumpkin farms have a variety of sizes & shapes from giant jack-o-lanterns to tiny gourds. This site can help you find a patch near you!

3. Bake

Can you think of anything better than the smell of apple pie in the oven? Yea me neither. Fall is the best time of year to get the kids involved in the kitchen. Whether its chopping apples or making pumpkin pie the kids will jump at the chance to help once they get a whiff of the aroma of delicious treats. Check out this recipe for twice baked apples.

4. Decoration Party

My boys love hanging up fake spider webs, carving pumpkins, and the smell of my cinnamon broom. Make decorating even more of an event by playing some spooky music and inviting over friends and family to share in some warm apple cider. Here's a fun and simple way to dress up your front door in the spirit of Halloween.

5. Visit a Farmers Market

Fall is a great time of year to remind your family that there's nothing better than REAL food.  Check out the sights and smells of your local farmer's market before they close up for the season. Let the kids pick out fresh vegetables like sweet potatoes for a tastey soup.

6. Take a Family Picture

You can't get a better backdrop than the colors of Fall. Get family outside for some candid shots romping through the leaves...a perfect setup to put on your holiday cards.

7. Rake the Leaves, then...JUMP!

 

Why is it that kids are drawn to a pile of leave like moths to a flame? There's something about the soft crunch that breaks their fall as they fly through the air. Here's a little secret for you: It can be fun for adults too!

8. Cuddle By the Fire

Whether you have an outdoor pit or fireplace in your home, sitting with the family under blankets is a great way to appreciate the change in temperature. You don't have to be limited to just roasting marshmallows or making s'mores (but here's a great twist on that favorite with peanut butter or try almond butter). Cuddling by a fire is a great time to share stories and really connect with loved ones.

So what is YOUR favorite way to celebrate Fall? Share your ideas below and check out my Pinterest board dedicated to my favorite season!

 Fall-ing in Love,

Taste it Tuesday: Perfectly Sweet Potato Veggie Burger

Every so often I get a yearning for a delicious and thick veggie burger. But you have to be careful, brands you buy at the store can be closer in taste to the cardboard box they come in. The best one I've found so far is Dr. Praeger's California Veggie Burger. You can actually SEE the vegetables and they don't taste like you're chomping down on a dry, wanna-be burger.

I've been really interested in finding a way to make my own yummy burger. Happy, Healthy, Life has the perfect recipe that includes two of my favorites: sweet potatoes & AVOCADO!

Here's What You'll Need: (modified a bit)

Sweet Potato Veggie Burgers
makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat or rice flour
salt to taste if needed 
1 cupPanko crumbs
coconut oil for pan

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs to thicken the mixture if needed.
4. Heat 1 Tbsp coconut oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat for each patty. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with your choice of toppings.

My toppings would be avocado, red onion, vegan mayo, dijon mustard.

ENJOY!

 BIG thanks to Kathy Patalsky for this awesome recipe! 

California Veggie Dreamin in Granolaville, 

 

Taste it Tuesday: The BEST Homemade Popcorn, EVA!

My boys LOVE a good movie. But sometimes I think they love the buttery popcorn even more then that flick I paid $10 a pop to see!

We used to buy the mega pack of microwave popcorn at my local big box store. The kids would eat it after school, while cuddling up for family movie night, or anytime they just wanted a quick snack.

Periodically my oldest son would ask me if we could make homemade popcorn. Who the heck to I look like, Martha Stewart? Popcorn from scratch!? 

It only took about 30 seconds of Googling to realize making popcorn is SUPER easy! Not only that, but I also found out how the American tradition of microwave popcorn is ACTUALLY bad for you. I'm not just talking about the steam burn you get for ripping open a hot bag.

Some studies show that ingesting microwaved foods changes perfectly normal molecules into a dangerous free radicals, increasing the risk of cancer. 

Microwave popcorn is also full of trans fats, which help to aid it's long shelf life. The problem with that is trans fats are thick, like an oil sludge. Your body has a really tough time breaking them down, so they can hang around in your cells like a toxic grease.

Do you like to season your popcorn with a delicious side of Perfluorooctanoic acid? No! Well you may not have a choice when it comes to bagged popcorn. Many manufacturers use PFOA in the lining of their bags. The trouble is, not only has it been linked to cancer and infertility, BUT it also can take years to leave your system. That bag you ate 10 years ago could have left PFOA in your body that is still there TODAY!

Lastly, you know that "buttery flavoring" so many of us subconsciously  lick off each finger ( not that I've ever done that)? Well,  the chemical diacetyl, that is used to create artificial butter, has been linked to lung disease in workers at popcorn factories. What's more shocking is that a 53 year old Colorado man nearly died from it after his 2 bag a day habit. "When heated, Diacetyl turns to vapor and enters the lungs as steam fresh from the bag."

Next time you want that movie theater feeling without the hot bag of death, try my no-fail, perfectly delicious homemade popcorn!

The BEST Homemade Popcorn, EVA!


All you Need:

1 Medium sauce pan with lid (the lid is VERY important)
2 tablespoons of Coconut Oil or butter
1/4 cup Organic Popcorn kernels
Salt, Cinnamon, Chili Powder, or Garlic power (optional)

Melt Coconut oil in sauce pan.

Place 2 kernels in the oil. 

Once they POP you know thee oil is ready!

Place the rest of the kernels in the oil and cover it right away! No one wants hot popcorn in their eyes!

Wait about 1 min and watch the magic!

 Add your favorite seasoning.

ENJOY!

Ever made homemade popcorn? Share your recipe below!

Perfectly Popped in Granolaville, 

Taste it Tuesday: Perfect Back-to-School Pumpkin Breakfast

Fall is my all time favorite time of year! I get to celebrate lots of family birthdays (including my own), the weather is a perfect mixture of crisp breezes and warm afternoons, the kids go back to school, and its Pumpkin Picking Season!!

There's nothing better then slipping on a warm sweater, some comfy boots, and scouting out the perfect pumpkins to decorate or make delicious Fall recipes.

With school starting tomorrow in my Granolaville, I wanted to find a healthy breakfast that would lure my sleepy kids out of bed and get them energized for the day. Check out these yummy pumpkin ideas!

 Pumpkin Spice Waffles 

Pumpkin Spice Waffles

• 1 1/2 cup whole wheat, sprouted, or gluten-free flour
• 3 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 table spoon pumpkin pie spice (or 1 tsp each of cinnamon, ginger, and nutmeg)
• 1/8 teaspoon salt
• 2 eggs, 1 banana, or 1/2 applesauce
• 1/4 cup unrefined/raw sugar
• 1 cup pumpkin puree (fresh or canned)
• 1 2/3 cup almond milk
• 1/4 cup coconut oil

Combine dry ingredients, then dry in a separate bowl. Slowly mix the two together (be sure not to overmix). Pour onto waffle iron, cook until golden.

Pumpkin-Apple-Carrot Muffins

Pumpkin-Apple-Carrot Muffins

 

• 1 1/2 cups whole wheat, sprouted, or gluten-free flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ginger
• 1/8 teaspoon ground cloves
• 2 eggs
• 3/4 cup unrefined/raw sugar
• 1/2 cup canned or fresh pumpkin
• 1/4 cup applesauce
• 1/2 teaspoon salt
• 1 cup shredded carrots

Preheat oven to 350 degrees. In a large bowl combine flour, baking powder and soda, and spices. 

In a separate bowl add eggs, pumpkin, sugar, applesauce, and salt. Mix well. Pour into greased muffin tins and cook for 20-25 minutes, or until an inserted toothpick comes out clean. Drizzle with raw honey (optional).

Pumpkin Honey Pancakes

 

Pumpkin Honey Pancakes

• 1/2 cup canned pumpkin
• 1/2 cup low-fat vanilla yogurt
• 1/4 teaspoon baking soda
• 1 large egg yolk
• 1/4 cup cake flour
• 4 large egg whites
• 1/4 teaspoon salt
• Cooking spray
• Maple syrup or honey 

Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour. Whisk egg whites with salt; fold into pumpkin mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side). Drizzle with syrup or honey.

 

Let me know if your kids enjoy these! What's your favorite pumpkin recipe?

Welcoming Fall in Granolaville,