September always feels like a fresh start to me, so I thought I’d take the opportunity to get a jump start on the new season! Summer is so busy with lots of drinking and eating poorly (hello chips, burgers, and lots of peach pies!) so it’s great to re-focus and start a new routine.
I’ve started a 5-day yoga and whole foods challenge. This means: I will practice yoga every day for 5 days, and I will eat only whole foods: no gluten, no dairy, and no sugar. I like to do my yoga early in the morning before work – I find it makes a huge different on my outlook for the day! I use yoga videos from Do Yoga With Me – they have tons of free videos and they’re all filmed right here in BC. Practicing yoga every day can be a challenge, but I find if I carve out a half hour or 40 minutes per day, and schedule it in my calendar, that is the only way it will happen. And the benefits of yoga are undeniable!
Why only 5 days? I wanted my goal to be attainable and a new routine for the work week is definitely do-able. I’m on Day 3, and so far so good! I’m now even enjoying having espresso in the morning, instead of my milky lattes!
I’m sharing a gluten-free breakfast granola recipe today. Oats are gluten-free, but I realise they are often processed in facilities that process flour, so if you’re concerned, make sure your rolled oats are certified gluten free (it will say so on the package). This granola recipe is full of coconut flavour and lots of yummy nuts. I like to eat it for breakfast with coconut milk and peaches and blueberries. J tells me it’s the best granola I’ve ever made, so now you have to try it! ;)
- 1 1/2 cups old-fashioned rolled oats
- 1 cup unsweetened shredded coconut
- 1/2 cup cashews, chopped
- 1/2 cup almonds, chopped
- 1/4 cup sunflower seeds
- 2 tablespoons coconut oil, melted
- 1 tablespoon honey (or more if you prefer a sweeter granola!)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 egg white
- 1/2 cup dried cranberries
- In a large bowl, combine all ingredients up until the egg white. Lightly whisk the egg white in a small bowl and then add, mixing to ensure it's thoroughly incorporated.
- Line a baking sheet with parchment paper. Spread the granola onto the baking sheet in a thin layer.
- Bake at 300 degrees F for 20 minutes, then remove from oven and carefully flip sections over. Return to oven and bake for another 15 minutes or so, until golden brown.
- Once the granola has cooled, break up granola and sprinkle in dried cranberries.
- Granola lasts in an air-tight container for up to 2 weeks.
Leave a Reply