Frankei’s Homemade Granola
Did you know that 31 million Americans skip breakfast every day? Normally due to lack of time or being too busy. We take the message to not skip breakfast as a recommendation or simply good advice that is optional to follow at best. Maybe we will eat something tomorrow. However, do not wait for tomorrow. Breakfast is actually backed by science and here is why. Eating breakfast jumpstarts your metabolism and helps you burn calories throughout the day. By skipping breakfast you are sending a message to your body that food is scarce and we need to hold onto those extra calories. Eating breakfast also helps you meet your fruit and veggie goals for the day and increases better performance at work and school. Want to make a quick breakfast that will fuel you on the go? Try making my homemade granola. Your tummy will say thank you. Homemade granola is truly a chance to show your creativity in the kitchen. You can add anything you want, but more importantly, it can really change the flavor with the seasons.
- 3 cups of oats
- ¾ cups of mixed nuts (I used pecan, brazil, and walnut)
- ½ cup unsweetened coconut flakes
- ½ cup pumpkin seeds
- 3 Tbs sunflower seeds
- ¼ cup coconut sugar
- ½ tsp cinnamon
- ¼ cup coconut oil melted
- ¼ cup maple syrup (can use agave, honey, or any liquid sweetener)
- ¼ cup almond butter (sun butter for allergy friendly)
- 1 tsp vanilla
- ¾ tsp salt
- 3 Tbs hemp seeds
- ½ cup thinly slice unsweetened dried fruit (I used apricots and cherries)
- Preheat oven to 325 degrees
- Mix the oats, nuts, coconut flakes, pumpkin seeds, sunflower seeds, coconut sugar, and cinnamon into a mixing bowl.
- In a separate bowl mix in the coconut oil, maple syrup, almond butter, vanilla, and salt. Whisk until well combined.
- Mix the wet and dry ingredients together and stir until mixed well.
- Lay wet granola mix on parchment paper or a baking mat.
- Bake for 30 minutes tossing halfway through.
- Serve with dairy free milk of choice, put on your favorite smoothie bowl, yogurt, or simply take to go in your day to day. Best for hiking. Stores lovely in a container on the counter for up to 10 days.
Shannon’s Lunch Bagel
Bagels are largely thought of as a breakfast food, but I’m a pretty big fan of them and regularly make yummy bagel sandwiches for lunch!
- Everything bagel
- Vegan cream cheese (I love lots of brands but Kite Hill is my current fav)
- Vegan butter
- Red onion
- Salt & pepper
If you’re looking for an easy comfort food, this is it. I found this recipe on Instagram, tweaked it a little to my liking, and it quickly became a recipe I often make. Most ingredients are probably already in your cupboard, but if not, Trader Joe’s is where I go to pick up more specialty ingredients. I love their extra firm tofu. It holds together really well and it’s not watery like some other brands. My tofu-skeptical friends even like this recipe! It’s a winner for me and I hope it’s a winner for you and your friends, too. Enjoy!
- 1 block of extra firm tofu
- 2 tbsp cornstarch
- 1/2 tbsp sesame oil
- 1 tsp minced ginger
- 3 minced garlic cloves
- 1/4 cup water
- 2 tbsp cornstarch
- 3 tbsp coconut aminos
- 1 tbsp brown sugar
- 1 tbsp ketchup
- 1/2 tsp chili flakes
- Sesame seeds
- Green onion
- Preheat the oven to 400℉.
- Break the tofu into small chunks using your hands. Cover with cornstarch and mix well. Bake for 20–30 minutes until crispy.
- While that cooks, make the sauce. Combine water, cornstarch, coconut aminos, brown sugar, ketchup, and chili flakes in a bowl. Set aside.
- When the tofu is ready, set it aside.
- Add sesame oil to pan and sauté ginger and garlic for 2 minutes.
- Pour the sauce into the pan. Once the sauce thickens and gets sticky, add the tofu to the pan and mix well.
- Serve as is or with rice. Garnish with sesame seeds and green onion.