I woke up and remembered that I had a fridge full of celery, carrots, beets and apples…what better thing to make with those ingredients than a healthy, thirst-quenching juice.

I washed and chopped the ingredients, so that they would fit into my juicer.

Then, juiced away.

I love the color when I add beets.  Beets and celery are a great combination!

I also had some toast with almond butter and jam for breakfast.

A few hours later, I was hungry!  So, I made a few peanut butter crackers to hold me over until lunch.

For lunch, I bought again!  This weekend, it is a priority to hit up the grocery store.  Over the past 2 weeks, I have bought lunch more times than I ever have in the past – oopps!

A Meditteranean Wrap from Au Bon Pain – lettuce, rpasted red pepper hummus, cucumbers, tomatoes, kalmata olives, sun-dried tomato spread and feta.

It is one of my favorites!  I just love feta!

Along with some watermelon that I packed from home.

My mid-afternoon snack included a new granola!

Cyndi from The Best Damn Granola Co. was gracious enough to give me a bag of her delicious granola to try!

I chose the Fig ‘n Nuts because it is her signature and is so good with the hints of cinnamon and spice.  I could eat this by the handful – and I have!

The ingredients are pretty good and everything is made by Cyndi and her family.  Check out their website for more info!

And, the best part is the chunks of fruit and nuts in each bag.  Mmmmmm……

And, it is super flavorful, but not too sweet.  In fact, it is much more spicey than sweet.

My snack consisted of plain yogurt with the granola.

Delicious!

We are off to the Patriot’s Pre-season game tonight!  Have a good one.

I had a few frozen bananas in the freezer just waiting to be used, so I whipped up a batch of banana softserve, but made it a little bit fancier.

To my food processor, I added:

• 2 frozen bananas
• 1 tbsp of peanut butter

Once it formed my peanut butter banana softserve, I put it into a bowl and added a sprinkle of trail mix on top and a drizzle of chocolate coconut butter.

It was so good and very filling.  You should make this right now!

My lunch options were limited today because we were away for the weekend and don’t pick up our CSA until tomorrow night.  But, we still had some kale and and avocado left, so I made do.

Honey Avocado Massaged Kale Salad

I tore up my kale stalks and washed the leaves.  Then massaged in some homemade dressing – 1/2 tbsp olive oil, 1/2 tbsp balsamic, drizzle of honey and lemon juice,  pinch of salt and pepper to taste.

Really use your hands and massage the leaves to spread the dressing evenly and to break down the kale a bit.  After it was coated in dressing, I mixed in 1 very small chopped avocado and 1 ounce of sweet curry sunflower seeds (from Kaia Foods).

It turned out great.  Along with my salad, I had an apple and chocolate yogurt.

Snacktime came late today, but I needed something to get me through my workout and cleaning before dinner, so I snacked on a Liberate Glo Bar and a few dried mango slices.  This bar was great.  I like the texture of the regular Glo Bars better, but for a raw and gluten free bar, this was awesome!  And, the flavor tasted just like banana bread!!

For my workout, I did 40 minutes of Jillian Michael’s No More Trouble Zones, then cleaned my whole condo!  That was a workout itself!

Once dinner rolled around, we needed to use up the rest of our veggies before picking up our new CSA tomorrow.  In the fridge we had the following:

• 1 bulb fennel
• 1 green pepper
• 1 head of cabbage
• 2 spring onions

What do you do with those crazy ingredients?

You make a Use Up Your CSA Veggies Stirfry!

My feeling is that anything can be made into a stirfry.  I chopped one onion and fennel and sauteed them over medium heat with a little olive oil and garlic.  After about 7 minutes, I added in the chopped green pepper and cooked the mix for 5 minutes.  Then added 1/2 of the chopped cabbage along with some lemon juice, white wine, salt and pepper and cooked for another 5 minutes.  The flavors actually worked!  I was pleasantly surprised.

I served the stirfry with some leftover eggplant parmesan from Friday night’s dinner and a locally made pickle.

I am stuffed!

We are out and about in Pennsylvania right now, so I thought I would start your Sunday off with a delicious peanut butter review and a cupcake recipe.

Many months ago, Krema & Crazy Richards sent me some peanut butter to review on the blog.

We all know how much I love peanut butter, so I was esthatic when I receive 4 jars of the best stuff on earth.

I started out with the creamy versions of each of the peanut butters because I knew that I would like the crunchy better – and I was right!  But, only because I prefer chunky over smooth nut butters anyday.  I like a little crunch.

Both brands taste the same.  And, they are in fact the same recipe that are distributed as different brands in different parts of the country.  They are natural peanut butters, so they do seperate and have quite a bit of oil on top.  But, just stir it up and you are good to go.

The ingredient list for all 4 jars was amazing – Ingredients: Peanuts – You cannot get any better than that!

I ate the peanut butter as I normally would.

Stuffed into dates:

Mixed into smoothies:

And, then I also enjoyed the peanut butter in the best way possible…in cookies!!

These are Super Charge Me cookies from Eat, Drink & Be Vegan.  Vegan or not, it is a wonderful recipe!  One in which you can change up the ingredients that are in there.  I have added almond butter and cashew butter in the past, but this time I added peanut butter and they came out fabulous!

Such a super peanut buttery taste – yum!

Simple ingredients make simple, easy and delicious foods.  They are the perfect treat for our Fourth of July celebration!

Anyways, I started my day with another Magic Bullet Masterpiece – a Vivacious Princess Smoothie from Kristen!

It was cool and refreshing, just what I needed on a hot day.

Lunch was not as refreshing, but still just as good – a Bean Burger Wrap!

Spread a whole wheat wrap with roasted red pepper hummus, CSA lettuce, a crumbled black bean burger and goat cheese.

Then wrap…

And eat with a big bowl of refreshing cherries!

(Source)

After work, I hit up the gym for a little workout.  This was not much better than working out outside in the heat, however, because the gym’s AC is not working properly!  Oh well…it felt good to sweat!

I started off with 25 minutes of stabilization and weights circuit style:

• squat with overhead press
• 21′s on 1 leg, then alternate
• lunge and lift
• deadlift with upright row
• tricep extension in static squat
• back extension
• then repeat 3 times…

After, I jumped on the elliptical for 30 minutes and did intervals!

It was a great workout – glad I went.

After my workout, I was more than ready for dinner.  Luckily, Brant had roasted some extra broccoli for me last night.  I popped an Amy’s Non-Dairy Burrito into the microwave and put some broccoli on my plate.  It was not a gourmet meal by any means, but boy did it hit the spot!

Topped with tomato paste and homemade pesto (recipe to come).

I was still craving something cold and sweet, though, so I whipped up something delicious – a Chocolate PB & J Smoothie…

• 1 banana
• 1 tbsp peanut butter
• 1 cup chocolate almond milk
• 1 tbsp cherry jam
• 5 ice cubes

It actually really tasted like PB&J!!

Whoa!  Deliciousness!!!

I started the day yesterday with an 8 mile run.  I only have one week to go until my Half Marathon, so I wanted to take it a little easier on my long run yesterday.  I ended up completing 8 miles in the pouring rain and wind!  It was cold and miserable, but I felt better once it was out of the way.

I was WET and COLD!

I am going to take it easy this week and stay away from weights.  I will do a few easy runs and some yoga to stretch me out!

After my run, we chowed down on some breakfast.  I had some greek yogurt with a drizzle of honey, granola and an english muffin with just a little peanut butter.  I was famished!

For lunch, we made a stop at this incredible lunch spot.  It was incredible to me because it was called Peanut Butter and Jelly Time!

I was pretty much in heaven!  You could basically get anything that you want.

I opted for Raspberry sugar free jam and homemade Cinnamon PB on toasted multi-grain – YUM!

Brant opted for a Triple-Decker with jelly, PB and FLUFF!  Check this thing out!

I also ordered a House Chai from the coffee and tea shop next door.

They sweeten their chai with honey and figs.  How cool.

My sandwich and tea were so delicious!  If you are in Portland, definitely check out Portland Market and hit up these 2 hot spots.

I enjoyed every bite.

It was such a gross day, so we just hung out the rest of the afternoon.  Before we hit the road, we enjoyed some afternoon tea.

I am in love with Rebecca’s teapot!

Then, we ventured out into the storm for our trek home.  On our way, we stopped at Whole Foods for some fuel.  I filled my take away container and of course, finished it all.  In my mix: Kale and avocado salad, red quinoa and black beans, marinated cucumbers, carrot and rice slaw, quinoa patty and guac and a few homemade tortilla chips.

I am normally dissapointed when I get take out from Whole Foods because everything always looks so much better than it tastes!  But, tonight was different.  I loved everything.  The highlight was the Kale & Avocado salad – I will definitely be recreating this.

We had such a wonderful weekend with friends!  Thank you Rebecca and Steve for being such tremendous hosts!

I decided on a slice of millet toast with cacao bliss and raspberry jam and a new yogurt.

I really love this combo on my toast.  It might not be the best for breakfast, but it would be perfect for a dessert or post workout snack.

The yogurt was delicious!  It is Chobani Champions Honeynana from their kids line of greek yogurt. 

They come in 4 packs and each yogurt contains 4 ounces, perfect for a little treat.  The yogurt was sweeter than I expected, but I still really liked the flavor.  The honeynana comes with chocolate (which I am dying to try!).  They also have mixed berry and straw-bana.

I feel like I ate multiple mini-meals (aka snacks) all afternoon instead of eating one substantial meal.  Around 11:00, I started with a yogurt, cereal and banana.

Chobani Raspberry, Uncle Sam Cereal, Banana

All mixed up.  I could eat this combination everyday.

Then, around 12:30, I felt hungry again, but not for anything healthy.  My tummy was still a little off.  I wanted carbs.  I wanted a cookie!  So, I trekked down to Barnes and Nobles and participated in Tina’s Cookie Friday.  Normally, I stay away from all unhealthy treats during the day because I know that I will inevitable crave something sweet after dinner, but today’s I just couldn’t wait.

So, I had some of this.

A pumpkin chocolate chip muffin!  I only ate the top, and it hit the spot.

But, that’s not it.  Around 2:30, I craved something healthy (does this happen to anyone after eating an unhealthy treat??).  Luckily, I brought some celery (for green!), peanut butter and raisins for a snack.

And, I made my favorite healthy snack as a kid (although, I’m pretty sure I didn’t know the difference between junk food and health food back then) - ants on a log!!

Phew!  I finally feel full and satisfied.

This is why good, healthy, satisfying meals are a great thing to eat.  But, I just wasn’t feeling it today!

Before my run, I had a bowl of plain greek yogurt with sliced banana, a BlueBran Vitatop and a scoop of peanut butter.  This was the perfect pre-run fuel with fat, carbs and sugar!  It stayed with me my entire run, but not in a bad way.  I felt great!

I didn’t like BlueBran Vitatop as much as I liked the Banana Nut, which I reviewed here.  It smelled like a Blueberry muffin as it was toasting, but was a little dry for my taste.  It was good mixed with my yogurt though!

After some time to digest, I was out on my run.  I haven’t run along the Charles since before the marathon(!), so I thought I’d share some pictures of my favorite Boston running route!

Cambridge side of the river!

Citgo Sign!

Mass Ave Bridge

Boston side of the river.

It was a gorgeous day in Boston for a run.  A little windy, but overall it was great.  I had a great run, check out my splits:

1 – 8:42
2 – 9:06
3 – 9:05
4 – 8:05
5 – 9:01
6 – 9:00
7 – 8:39
8 – 8:38
9 – 8:23
10 – 8:07
11 – 8:37
12 – 8:47

Average Pace = 8:40!!!

Once home from my run, I was craving fuel (and protein).  I grabbed a bag of trail mix from Youbar and munched on it while making my protein smoothie.

This mix contained chocolate covered raisins, cheerios, peanuts, raisins and apples.  Overall, the mix was great, but unfortunately the cheerios were a little stale.  These trail mixes would be perfect for a vacation with workouts planned!

I also used a protein shake mix from YouBar – Breakfast Shake.

This contained Whey protein, cane juice, egg white protein, bananas and cocoa.  Normally I prefer a natural form of protein, but I had this to use and it was perfect for today.  I souped up my protein shake by adding a banana, 1 tbsp of peanut butter and 1/2 cup almond milk.

This was perfect.  It tasted mostly of peanut butter and banana with a hint of chocolate.  I really enjoyed it.  The protein shake does not have a chalky taste, like many do.  They really taste like what is listed in the ingredients, which I love.  I think this would be perfect on it’s own mixed with milk, but I liked my additions to make it thicker and heavier.

However, this snack did not hold me over for long!  An hour or so later and I was ready for lunch.  I was craving salt, so I popped open a new can of Amy’s Soup and made a grilled cheese with cheddar.

Amy’s Fire Roasted Southwester Vegetable Soup

This soup was delicious.  I loved the whole chunks of potatos, carrots, tomatoes, corn and black beans.  It had a spicy kick to it and paired perfectly with my grilled cheese.

And some plantain chips!

Dinner was homemade veggie burgers!  This was a recipe out of the Moosewood Cookbook, which turned out great!

Middle Eastern Cannellini Patties

from Moosewood Restaurants Low-Fat Favorites

Serves 6 (makes 18 small patties)

Ingredients:

• 2 teaspoons olive oil
• 2 cups minced onion
• 2 minced garlic cloves
• 1 teaspoon salt
• 1 cup minced bell pepper
• 2 teaspoons ground cumin
• 2 cans cannellini beans
• 1 cup minced fresh parsley
• 1 tbsp fresh lemon juice
• ground black pepper to taste

Directions:

• Warm the olive oil over medium-low heat.  Add the onion, garlic and salt and cook 5-10 minutes or until onions are tender.

• Add the pepper and cumin and cook 5 more minutes, or until peppers are soft.

• Mash the cannellini beans by hand in a large mixing bowl.

• Add the parsley, lemon, rice and vegetables and mix well!  Add black pepper to taste.

• Shape the mixture into small patties.

• Cook the patties in a skillet or on a griddle for about 5 minutes on each side or until golden brown.

• Serve with toppings of choice.  We served the patties in pita pockets with lettuce and avocado.

The cannellini patties came out delicious!!!  They were a little messy because they began to dry out and fall apart when cooked, but they still tasted moist enough and so good.  Even my husband liked them!!

They did take awhile to make by the time the veggies and rice were cooked, so it worked out for a weekend meal.  I’m not sure I would make this during the week due to time constraints, but they will be great for leftovers this week!

According to the Moosewood Cookbook, each serving (3 patties) contains 239 calories, 10.6 grams of protein and 44.2 carbohydrates.  With the avocado it makes a perfect meal.  You could also serve the patties on top of a salad or with a tabouli salad.

I snacked on 1/2 of this Kind Bar before my workout, since I knew I would need some fuel to keep me going.

This flavor was awesome.  I especially loved the yogurt coating!

I saved the second 1/2 for after my workout.

I warmed up with a 5 mile easy run – I felt exhausted though, it was a tough run!  Then, it was on to weights.  I decided to do some circuits to work my upper and lower body at the same time.

Full Body Weight Session

• Overhead press (3 sets of 12, 10 lb weights) with squats
• 21′s (3 sets, 18 lb bar) and step ups (10 lb weights)
• Lunges with alternating front & side raises(3 sets of 12, 7.5 lb weights)
• Upright row (3 sets of 12, 18 lb bar) with deadlift
• Bicycles (3 sets of 20)
• Alternating Chest press (3 sets of 12, 12.5 lb weights) & Fly’s (3 sets of 12, 10 lb weights)
• Crunches (3 sets of 15)
• Overhead tricep (3 sets of 12, 10 lb weight) & tricep dips (3 sets of 10)
• V-ups (3 sets of 12) on bench
• Hammer Curls (3 sets of 12, 7.5 lb weights) with calf raises
• Lat pulldown (3 sets of 12, 50 lb weight) & Seated row (3 sets of 12, 30 lb weight)
• Leg ups (3 sets of 10) & Back extension (3 sets of 10, 10 lb weight)

Wow!  What a session, no wonder why I was exhausted!

I decided to whip something yummy for dinner.  I was craving Pad Thai, and just happened to have these noodles in my fridge, so I gave it a shot.

I chopped up 1/2 green cabbage and about 1/4 of a purple cabbage, along with some leftover zucchini (I didn’t want it to go to waste!)

While the noodles were cooking, I heated up a little olive oil in a saute pan over medium heat and added the cabbage and zucchini and cooked until tender, about 8 minutes.

Once the noodles were cooked (they only take about 5 minutes), I added them to the cabbage mixture.

I added peanut butter, toasted sesame oil, peanuts, chile pepper, salt and pepper to the mix and stirred up until mixed.

YUM!  Simple, quick and delicious homemade pad thai!

I really enjoyed this simple dinner.

Quick & Easy Pad Thai

Serves 2-3

Ingredients:

• 1 package Japanese Style Noodles (I used Nasoya)
• 1/2 green cabbage
• 1/4 purple cabbage (for color)
• 1 zucchini
• 1 tbsp olive oil
• 2 tbsp peanut butter
• 1 tbsp toasted sesame oil
• 1 tsp chile powder
• 1/4 cup unsalted peanuts
• salt and pepper to taste

Directions:

1. Cook noodles according to package instructions.  Drain, set aside.
2. Heat 1 tbsp olive oil in a saute pan over medium heat.
3. Chop cabbage and zucchini and add to the pan.  Cook until tender, about 5-8 minutes.
4. Add noodles to the cabbage mixture and mix.
5. Stir in peanut butter, chile powder, salt, pepper and sesame oil.  Mix well.
6. Garnish with peanuts when serving.
7. Enjoy!

I started my friday with some oats.  Due to the special occasion (it being friday and all), I added some fun toppings.

I used Steel Cut Oats today, since I am out of my favorite rolled oats.  I loved the steel cut oats.  They have a different texture, more like oatbran and I like it.

Steel cut oats are minimally processed.  They do not have to go through steaming or rolling, like rolled oats due.  For this reason, they also take longer to cook, but it’s worth the wait.  A normal pot of steel cut oats can take about 20-30 minutes to cook, but I bought these quick & easy steel cut oats to make on weekdays before work.  They only cook for 5-7 minutes and come out great.

One serving is 1/4 cup, which contains 150 calories.

I added a super ripe banana and 1/2 tbsp of chia seeds to my oats while they were cooking.  I like whipping in the banana to create banana oats without any chunks.

On top of my oatmeal I put 3 special ingredients:

• handful of unsweetened banana chips
• 1 tbsp Nuttzo
• 2 tsp Cacao Bliss

The Nuttzo is so crunchy!

With some Birthday Tea, for fun.

Check out the sprinkles!

Lunch

I’ve been working like crazy today, so I didn’t break out my lunch until almost 3!  So late for me!!

Luckily, I brought a homemade salad with arugula, peppers, Valdosta pecans and goldenberries.

My second course was Honey Chobani with homemade granola!

Good thing I took pictures this morning, because lunch was gone in no time!

Dinner

Brant made me a pre-Valentine’s day dinner tonight.  It was delicious!

Lemon Gnocchi with Spinach and Peas

from Epicurious.com

Ingredients:

• 1 cup frozen baby peas (not thawed)
• 1/2 cup heavy cream (he used 1% milk)
• 1/4 teaspoon dried hot red-pepper flakes
• 1 garlic clove, smashed
• 3 cups packed baby spinach
• 1 teaspoon grated lemon zest
• 1 1/2 teaspoons fresh lemon juice
• 1 pound dried gnocchi
• 1/4 cup grated parmesan

Directions:

• Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

• Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

• Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

• Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Served with some delicious wine given to us by my parents for Christmas 2008!  Oopss!

Dinner was delicious.  I forget how good gnocchi is.  I loved that this wasn’t super creamy (because he didn’t use the cream) and I could taste the lemon zest.

And, Brant brought me a rose and chocolate!  Yahoo!  What a great guy.

More of my new favorite chocolate to try!

Happy Friday!!

Tropical Smoothie – V2

• 1 frozen banana
• 1/2 cup frozen strawberries
• 1/2 cup frozen pineapple
• 1 tbsp coconut butter
• 1/2 cup almond milk
• 1 tsp vanilla extract
• squirt of agave

This version was great!  Check out the chunks of strawberries and coconut butter in there!

I ran 9.5 miles in 90 minutes for my weekly long run in about 10°F weather!  I came home to a post-workout smoothie!

Chocolate PB Banana Protein Smoothie

• 1 banana
• 2 tbsp creamy peanut butter
• 2 tbsp cacao powder
• 1 tbsp cacao nibs
• 1/2 cup almond milk
• 1 tbsp hemp protein powder
• 1 tbsp ground flax

Blended to perfection!

Crazy Richards produces Krema PB as well, so I received some samples of this too!  It tasted just like the Crazy Richards Smooth PB.  It’s great!  I poured it right into my mix.

This guy was thick, but delicious!

I cooked up a storm last night – coconut yogurt and raw granola!  I was too exhausted to get the cookies in!  I have been trying to stay away from all dairy for the past week (since last friday, exactly) for experimentation.  I love yogurt, so I have been trying to find alternatives.  I don’t like soy yogurt, so I decided to try the new coconut milk yogurt that they have in stores, and I like it.  I like the milk, yogurt and ice cream!  So, I decided to try to make my own coconut milk yogurt!

I used the same steps as my last yogurt, but just used coconut milk instead of regular milk!

I started with 3 cans of full-fat coconut milk and added in 3 tablespoons of tapioca starch.  I was reading about how to make coconut milk yogurt and multiple people suggested to add it for thickness and texture.  Since I had some in my cabinet, I decided to do so.  We’ll see how it turns out!

I heated the milk to 180°F.

Then, I took the milk off of the heat and allowed it to cool to 110°F.  The milk is thick!  I’m not sure I needed that tapioca starch…

After cooling, I added 1 tablespoon of the plain store bought coconut milk yogurt as my starter.  I whisked that in until mixed.

I then poured my mixture into a pitcher and then into the 7 individual yogurt containers.

I plugged in my yogurt maker and set the timer for 12 hours, which is the suggested cooking time for coconut milk.  It will be done in the morning!

While that was cooking (it will be cooking overnight!), I started to work on my granola!  I started by zesting my orange and adding that to my food processor, along with the orange juice and pear.  I pulsed until coarsely chopped.

I had been soaking my almonds and macadamia nuts for about 3 hours, so I chopped each of them in the food processor individually, then added them to the pear mixture.

I mixed up some agave, maple syrup, salt, cinnamon and vanilla in a separate bowl and then poured it onto my nut + fruit mixture.

I then stirred in my extras!  Chopped dried bananas, unsweetened dried cranberries, coconut, pumpkin seeds and sunflower seeds.

Since my dehydrator is too small for a job like this, I lined a baking sheet with parchment paper and spread my granola mixture onto that.

I then put it in my oven on it’s lowest setting of 175°F, with the door slightly ajar and “baked” it for a long time – almost 5 hours.  Or, if you don’t care about the granola being raw, then bake it in your oven at 300°F for 1-2 hours.  Make sure you take it out and stir it around every once in awhile.

gRAWnola

adapted from the Fitnessista!

• 1 pear, roughly chopped
• 2 t cinnamon
• 1/2 t salt
• 1/2 cup raw agave
• 1/4 cup pure grade A maple syrup
• 1 T orange zest
• juice of 1/2 orange
• 1 t vanilla
• 2 cups soaked raw almonds
• 1 cup soaked raw macadamia nuts
• 1 cup pumpkin seeds (i used 3/4 cup + 1/4 cup sunflower seeds)
• 1 banana, diced – i used 3 dried, unsweetened bananas
• 1/4 cup unsweetened coconut
• 1/2 cup unsweetened dried cranberries (added to original recipe)

Directions:

1. Soak the almonds and macadamia nuts for a few hours before using.
2. In a food processor, combine the pear, orange juice and zest, and pulse until coarsely chopped then move to a separate bowl.
3. Add the macadamia nuts to the (empty) food processor and pulse to chop a little bit and add them to the pear mixture.
4. Repeat for the almonds.
5. In a separate bowl, combine the agave, maple syrup, salt, cinnamon and vanilla and mix thoroughly.
6. Add this to the nut + fruit mixture and mix very well.
7. Stir in your extras – chopped dried bananas, dried cranberries, coconut, pumpkin seeds and sunflower seeds.
8. Spread onto a parchment lined baking sheet in an even layer (or use a dehydrator).
9. Bake (dehydrated) in your oven at the lowest temperature with the door ajar for about 6 hours (dehydrating will take longer).  Or cook at 300°F for 1-2 hours.
10. After it is ‘cooked’, let sit for a little while to cool before storing in an airtight container.
11. Serve with your homemade coconut yogurt!

The granola came out great!  I got impatient because I was ready for bed, so I turned up the heat in my oven for the last 30 minutes.  This browned the granola nicely!

It made a ton of granola!  A huge bowl full!

Speaking of yogurt, mine is done!  12 hours later, and 3 hours in the fridge to chill and it is the perfect thickness and texture.

My granola is also done, so I mixed up a bowl of coconut milk yogurt with about 1/a cup of my gRAWnola.  YUM.

The yogurt is definitely not something I could eat everyday, but it is perfect for a sweet breakfast or dessert!