Gluten-Free Rise ‘n Shine Granola with Coconut, Almonds, and Cashews

Wednesday, September 3, 2014 0 0

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! ;)

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Classic Gingersnap Cookies

Monday, August 25, 2014 0 0

I know, I know, it’s not Fall yet, why am I baking gingersnaps?? The weather has cooled just enough to get me thinking about Fall approaching, and I just can’t make J another batch of oatmeal chocolate chip cookies! { Yes, I keep J stocked with cookies in the freezer at all times – it’s his payment for always organizing and taking out the garbage and recycling – my most hated household task!! His fav is oatmeal chocolate chip, but let’s be real – it’s time to switch it up! }

So gingersnaps it was, and even though I usually love heavily spiced and heavily molassesed gingersnap cookies, I thought it might be a bit much for summer. So this recipe is a little lighter on the spices for me – but maybe it won’t be for you!

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Fresh Strawberry Shortcake

Tuesday, July 29, 2014 3 0

I am a chronic list-maker. I love the feeling of getting-things-done and that feeling of satisfaction after crossing items off my list. Because summers always feel like they speed by and I often don’t manage to do everything I’ve wanted, I thought I should create a Summer Fun List. 

I started compiling my list this weekend – it has two sections: to make, and to do. On the ‘to make’ list are a lot of baking and cooking projects – and this was one: Strawberry Shortcake.


Classic Mint Julep

Friday, April 11, 2014 0 0

Until the mint in our own garden grows this year, { and boy does it grow! like a weed! } I am resigned to buying mint from the grocery store. It’s always frustrating when your recipe calls for 1 tablespoon of mint and you have to buy a giant bundle from the grocery store! But that frustration soon turns to happiness whenever I dream about the cocktails I can make…

Usually my go-to mint cocktail is a Mojito, but J recently purchased a bottle of bourbon at the duty-free, so I decided to make a Classic Mint Julep instead.

Classic Mint Julep


Classic Mint Julep
{ Recipe makes 1 drink. Double if you’d like to share! }

4 mint sprigs { or more if you like it extra minty, like I do! }
2 1/2 oz bourbon
1 tsp sugar
2 tsp water { I added an extra tsp to make mine less strong! }

Muddle mint leaves, sugar, and water in a collins glass. Fill glass with lots of ice. Add bourbon. Top with more ice and add mint sprig.
Enjoy the taste of summertime and lazy patio nights.

Happy weekend everyone!

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Homemade Breakfast Granola

Monday, March 17, 2014 2 0

This weekend was rainy. On Saturday we took little A skating and then cooked up a big comfort food dinner of ribs and mushroom risotto and big glasses of pinot noir. We woke again on Sunday morning to rain, and while A used my slippers as cars for her Playmobil animals, and J flicked on the Canucks game, I got the urge to bake and fill the house with delicious smells. Our house was already fully stocked with muffins, so my next thought was GRANOLA!


I have made this granola recipe from the Smitten Kitchen Cookbook many, many times, always with different nuts and dried fruits. It is delicious every time. In fact, I had to give the recipe a rest for a while because every time I was in the kitchen I’d grab a handful of granola to munch. It’s that good! Once you taste the deliciousness of homemade granola, you will never again buy it in the store.

The recipe makes a large batch, so I now halve it and it lasts J and I for about a week of breakfasts.


Homemade Breakfast Granola
Adapted from the Smitten Kitchen Cookbook
yields approx 3-4 cups

1.5 cups old-fashioned rolled oats
1/2 cup unsweetened coconut flakes (or a bit more if you love coconut like me!)
1/2 cup almonds, chopped (or any nut of choice)
1/4 cup cashews, chopped (or any nut of choice)
1/4 cup wheat germ***
1 tablespoon coconut oil (original recipe calls for olive oil, which also works)
1/4 cup maple syrup (or honey)
1/4 teaspoon ground cinnamon
1 large egg white
1/4 cup dried cranberries (or any dried fruit of choice)
1/4 cup golden raisins (or any dried fruit of choice)

Preheat your oven to 300 degrees. Combine all ingredients except the egg white and dried fruit in a large bowl, mixing well. In a small dish, whisk the egg white until frothy. Pour into the bowl and mix well to coat all the ingredients. Line a baking sheet with parchment paper and spread the granola onto a single layer over the baking sheet. Bake for 20 minutes. Take the granola out of the oven and use a large spatula to flip over large sections. Bake again for 15 minutes until it’s golden brown. Keep an eye on the granola toward the end, as it quickly burns (as I sadly learned once). Cool completely. Sprinkle in cranberries and raisins (or dried fruit of choice).

Store in air-tight container for up to 2 weeks, although it definitely won’t last that long!

***To make this recipe gluten-free, just omit the wheat germ. I would add more coconut in that case – mmmm!



Chocolate Chip Cookies & Beautiful Light

Friday, February 7, 2014 0 0


Our apartment is half of the entire top floor of our building, so we have a lot of windows and a lot of exposure to sunlight at all times of the day. I love it. I am truly a sun fiend. My last apartment had 2 small North-facing windows and half the time the sun was hidden by another highrise and I felt like a mole.

The other day I had just baked a batch of cookies and I noticed that the sun shone so beautifully across our new bar display that showcases a few of J’s whiskey and bourbon bottles. I had to snap a few photos!


And here’s a recipe for those just-out-of-the-oven Chocolate Chip cookies:

Chocolate Chip Cookies
{ recipe credit to my lovely friend Marja! }

In a bowl, sift together:
1 cup flour
1/2 tsp baking soda
1/2 tsp salt

In a separate bowl, cream together:
1/2 cup butter
1/2 cup granulated sugar
1/4 cup brown sugar

Beat into the creamed butter:
1 egg
1 tsp vanilla extract

Beat until light and fluffy, then stir in dry ingredients. Fold in:
1 cup chocolate chips

Drop onto greased cookie sheet. Bake for 10-12 minutes at 350 F.
Yields 2 dozen cookies.

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