Archive for the ‘bright mornings’ Category

“I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else.” -Yotam Ottolenghi

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Growing up in Oregon meant there was always an abundance of dairy. When you drive around the cities it’s easy to see why. Overflowing with pasture land and local farmers who continue to practice generations worth of traditions in milk production and land preservation makes for a product people can get behind.

When I first moved to Washington, I found many similarities. Ranking in the top 10th percentile for total milk production in the United States, people continue to support small businesses in spite of diminishing farmland.

Working with Chobani Greek Yogurt to develop a recipe using only the very best in natural ingredients began with local sourcing. Each week I take great care to make a fresh batch of everyday granola to use throughout the week on my smoothies, with yogurt parfaits, and to have on hand for snacking. I want to share that recipe with you in hopes that you find it to be a simple recipe you can make for yourself week after week.

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Seasonal figs and nutrient rich walnuts make this a power packed treat to start your day. I love it’s slight acidity and how it really satisfies all morning long. I think you will enjoy it too.

You can find more healthy recipes using Greek yogurt here.

Yogurt Parfait with Everyday Granola, Figs, & Walnuts // serves 4

For the Granola

5 cups gluten-free oats
1/2 cup raw sliced almonds
1/2 cup raw pumpkin seeds
1/4 cup hemp hearts
1/4 cup unsweetened shredded coconut
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/2 teaspoon cinnamon
pinch of salt

Preheat oven to 300 degrees
In a large bowl combine the dry ingredients. In a small bowl combine the coconut oil and maple syrup until well incorporated. Add the wet ingredients to the dry ingredients and mix well. On two cookie sheets lined with parchment paper spread granola out evenly. Bake for 30 minutes, stirring after 15 minutes. Remove from the oven and cool before storing in an airtight container.

For the Parfaits

4 cups Chobani Greek Vanilla Yogurt
1 cup Everyday Granola
4 small figs – 2 green, 2 purple, sliced
2 Tablespoons chopped walnuts

Divide yogurt into four bowls or parfait cups. Top with everyday granola, sliced figs, and chopped walnuts. Serve and enjoy.

“An egg is always an adventure; the next one may be different.”
Oscar Wilde

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There is something hopelessly cheerful about hard boiled eggs, with their bright sunny yolks. Eggs are always good things to have on hand, you can turn them into a quick snack or add them to easy dishes. This is a simple recipe I use most religiously.

Simple Hard-Boiled Eggs // makes 1 dozen
1 dozen farm fresh eggs
water

Place eggs in a large pot or saucepan in a single layer and cover with room temperature water. Turn the heat to high and bring water to a gentle simmer. Remove pan from heat and cover. Let sit for 10 minutes. With a slotted spoon, remove eggs from pan and place in a ice bath for 30 seconds to cool. Refrigerate up to 2 weeks.

xo,

“There’s still zucchini bread in the freezer,” Westley offered. “If you’re hungry.”
― Ryan Loveless, Wolf Hunter

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Maddie’s favorite muffin and a quick and tasty snack for on-the-go morning commutes. These muffins are an easy way to sneak whole grains and an abundance of summer zucchini fresh from the garden into a healthy treat. Freeze leftovers to enjoy later.

Farmstand Zucchini Muffins // makes 24 muffins

3 
cups spelt or oat flour

1/4 cup ground flaxseed
1 1/2
 teaspoons ground cinnamon
1/4
 teaspoon freshly ground nutmeg
1 
teaspoon sea salt
2
 teaspoons baking soda
1/2
 teaspoon baking powder
3 
farm fresh eggs
3/4
 cup coconut oil
1 1/2
cups cane sugar
2
 teaspoons pure vanilla extract
3
 cups grated zucchini

2 tablespoons raw whole pepitas or pumpkin seeds (optional)

Preheat oven to 350*F. Line 2 12 muffin pans with paper liners and set aside.

In a medium bowl, sift together flour, cinnamon, nutmeg, salt, baking soda and baking powder.

In a large bowl mix eggs, oil, sugar and vanilla. Stir in the grated zucchini.

Stir the dry ingredients into the wet and stir just until the flour is incorporated. Top with pepitas if using.

Pour equal parts of the batter into muffin tin. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on wire rack, then serve.

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