|May 27, 2013||Filled under Breakfast|
Gywneth Paltrow. Love her or hate her, the World’s Most Beautiful Woman knows how to put herself out there. Admittedly, I was a fan of her last cookbook; including this recipe here. The recipes looked interesting and appealing to eat and fairly doable, and for the most part seemed to be embraced by the food community. However, her latest cookbook ‘It’s All Good’ has caused a bit of controversy over her parenting and food views.
All that aside, I’m just going to comment on her quinoa granola recipe. It’s by far, my most favourite granola of all time. Some granola recipes are too sweet, sticky, heavy, fatty, or filled with random stuff I don’t like (such as raisins). This one is simple, light, just sweet enough, and delightfully crunchy. I hadn’t heard of quinoa flakes and found them to be smaller and lighter than oats, with that distinct quinoa nuttiness flavour. It was tough to find in stores, but I ended up located it in the snack aisle of Whole Foods (with the help of two associates).
I haven’t made the leap to buy ‘It’s All Good’ yet, mostly because my cookbook collection is massive and I’m still trying to cook my way through them. I found Gwenyth’s granola recipe on Fit Sugar. In the meantime, I’ll let the Gwenyth hater’s hate while I will enjoy my granola, because it IS all good.
Quinoa Granola (Adapted from Gwenyth Paltrow’s ‘It’s All Good’, found on Fit Sugar)
- ½ cup melted coconut oil
- ½ cup pure maple syrup
- 3 cups quinoa flakes
- Pinch of sea salt
- ¾ cups dried figs, finely chopped
- 1 cup walnuts, roughly chopped
- Preheat oven to 400 degrees.
- In a large bowl, whisk together coconut oil and maple syrup. Add quinoa flakes and stir until all ingredients are combined.
- Spread quinoa mixture onto parchment or Silpat lined baking sheet and sprinkle with a pinch of salt. Bake for about 20 to 22 minutes, stirring occasionally. Quinoa is done when lightly golden brown. Let cool.
- Once quinoa is cooled, combine with figs and nuts and store in an airtight container for up to two weeks.
|May 15, 2013||Italian, Main Dishes, Pasta, Rice, & Grains, Vegetables|
We’ve been eating vegetarian a few times a week and I’ve been experimenting with satisfying, simple, meatless meals. I’m not a vegetarian by any means, but I enjoy eating meatless meals quite often, especially when those vegetarian meals are cheesy, herb-filled comfort meals like this mushroom and herb polenta. This recipe is adapted… more
|April 18, 2013||Sides, Snacks & Appetizers, Soup & Sandwiches|
Sweet, salty, gooey, and crunchy. This flatbread has a combination of ingredients that are delicious on their own, but when combined, are pure heaven. This recipe is an adaptation of a popular menu item from a little brunch place in Little Italy/Portugal in Toronto called Saving Grace. It’s been years since I dined… more
|April 15, 2013||Salads, Sauces & Dips, Sides, Vegetables|
Here’s an easy side for your next barbecue or weeknight dinner. This flavourful herb-filled dressing, which is a cross between pesto and salsa verde with a hint of Caesar dressing, is versatile and great on grilled vegetables, chicken, steak, or fish. The best part is that everything for the dressing… more
|April 10, 2013||Fruits, Sauces & Dips, Snacks & Appetizers, Vegetables|
Are you thinking ‘What the what?! Pomegranates in guacamole? This Chinese girl from Canada is crazy.’ Seriously, I don’t blame you but I swear this is the real deal. I’ll always remember my first authentic Mexican meal after moving to Arizona at Barrio Cafe in Phoenix, where they made fresh guacamole right at our table. The… more
|April 7, 2013||Italian, Main Dishes, Pasta, Rice, & Grains, Poultry, Vegetables|
Kale’s so hot right now. Right? Or are we over it? I mean it is kind of a winter green, but technically it’s spring now. Kidding. Regardless of what’s hot or not, or how unseasonably cold it still is outside (spring, where are you?!?), kale is tasty, full of nutrients and… more
|April 3, 2013||Fish & Seafood, Indian, Main Dishes|
This recipe is full of flavour thanks to the tasty blend of turmeric, hot mustard powder, and rice wine vinegar. I have my mother-in-law to thank for introducing me to this delicious dish. Her version involves pickling the onions, which really enhances the tastiness of this dish. However, it’s a little time-consuming… more
|March 31, 2013||Breakfast, Drinks, Fruits|
It’s officially spring and I’m feeling the urge to lighten up, especially after a weekend of epic Easter eating. It’s time to bust out the blender and get my shake on. My go-to version is mixed berry and mango, but just about anything you like would probably work too. To give… more
|March 17, 2013||Main Dishes, Meat, Sauces & Dips, Southwestern|
Most of my recipes are fast, accessible, and light. But every once in while, I like to enjoy a deeply rich meaty stick-to-your-ribs caveman type of meal. The kind of meal that has you leaning back in your chair in a satisfied adobo sauce-incuded stupor. I used to live in the mecca for Mexican food in Scottsdale… more
|March 4, 2013||Breakfast, Desserts, Fruits, Kid-Friendly|
I live for my weekends. For me, nothing could be more wonderful than sleeping in, snuggling under my pile of blankets. If I could be a fairy tale character, I would be cross between Sleeping Beauty who slept for 100 years and the Princess and the Pea, where I sleep under a million blankets instead of… more
|March 3, 2013||Desserts|
Do you prefer going out to eat or staying in? I love both. Sure it’s nice to be waited on, and no clean up is always a good thing, but sometimes you just want something exactly the way you want it. And eating at home can definitely allow for… more