Tag: healthy

Grain Free Granola

 This is a recipe I have been making for quite some time. I started playing around with Grain Free Granola (or Nut-Nola as we call it) when I was trying out the Whole 30 and paying significant attention to grains and carbs in general. I have done the Whole 30 several times, it’s more stringent than I want to be on an on going basis, but I frequently still use recipes that are compliant to that plan and it was a great learning experience for listening to my body and understanding what it wants and what it does not.

In the end this recipe is not Whole 30 compliant at all but is a nutritious alternative to most commercial granolas because it has no added fat and minimal added sugar in the form of maple syrup.

Possibly what I love most about this recipe is how easy it is to make. So easy in fact, that it’s just become part of my Sunday routine: make a batch for the week, or maybe two if I feel like sharing. No one says no to a jar of this crunchy mix, especially considering its versatility: have it on yogurt, eat it out of hand like trail mix, have it with cold or hot milk, or sprinkle it into cookies or muffins. It’s a great go-to snack to have ready to go.

Let’s make some Nut-Nola! (more…)

Roasted Vegetables with Lemon and Thyme

You may look at this recipe and think, “Radishes? Roasted? Really?” and you wouldn’t be alone. I was dubious too. The carrot and parsnip make perfect sense. We know, and love them, as roasted, deeply caramelized jewels alongside many winter dinners. But radishes? Aren’t they for spring crûdites plates or for salting and eating straight from garden? Apparently they are fit to be roasted and taken beyond salads. Who knew?

I have come across recipes many times for sautéed radishes, tossed in butter, but I had never considered roasting them. When the weather turns chilly (or downright cold, as it is right now) I want everything roasted. The oven warms the kitchen, and somehow I don’t mind giving more time to dinner in the winter, perhaps because the weather makes you want to hunker down and stay in. A recent re-discovery has affirmed my love of vegetables (almost any kind) roasted with lemon and thyme. Thyme has a soft lemony flavour and fragrance to it, so it goes beautifully with the aromatic zest and bright, sour juice. Less than an hour in the oven and everything has mellowed, sweetened and co-mingled making for a very savoury, nutritious side to any wintry dinner. In fact, I am not beyond having just these roasted vegetables for dinner. Delightful.

Roasted Vegetables with Lemon and Thyme

preheat the oven to 375° – serves 6 -pairs nicely with roasted chicken or pork

6 large carrots, trimmed, unpeeled and chopped into 1″ pieces

6 small parsnips, trimmed, unpeeled and chopped into 1″ pieces

24 large radishes, trimmed and halved

1 bulb of garlic, broken into cloves, skins removed

the zest and juice of 1 lemon

6 sprigs of fresh thyme,  (or 1 Tbsp dried thyme)

olive oil

seas salt and pepper

Combine the chopped vegetables in a large bowl. Add all but 2 of the garlic cloves. Grate the 2 remaining garlic cloves into the bowl. Grate the zest from the lemon into the bowl as well and follow with the juice. Strip the leaves from the thyme sprigs, discarding woody stem. Drizzle with olive oil (to your liking – usually a few tablespoons will do). Season with salt and pepper. Toss well. Spread the vegetables out on a rimmed baking sheet in a single layer. Bake for 40 minutes or until the vegetables are tender and the undersides become caramelized. Garnish with additional fresh thyme if desired.