About a month back, we finally had a weekend free to take the girls to the Farmer’s Market which we’ve desperately missed during the winter months. The girls love tasting all the fruit samples and of course stopping at the kettle corn stand, while I love to check out all the new produce and imagine different recipes I can create. Continue reading “Microgreens Salad Yum “→
This recipe has a couple of stories behind it. The most simplest, my toddler was having issues and I need to find a way for fiber to be in her diet and her to like it! The second story is a bit cuter.
We had been invited for breakfast and a playdate with one of her dearest friends, E. Her parents had laid out a delicious breakfast for us and part of it was Granola. I know you’re thinking, this is nice, but cute? Mmmmmm…… well let me tell you. E calls granola Crunch Crunch. My toddler, (like most toddlers), is a monkey see monkey do. She ate quite a bit that day and a couple weeks later, when I ran into a dilemma of how to incorporate more fiber, I had just the perfect solution. Yep, her new favorite word – crunch crunch!
Dates is my new fave thing. I like to snack on that and nuts throughout the day so I don’t eat enough chocolate to get a tummy ache. Plus, it is loaded with fiber so I knew I needed to include this in my recipe. The rest, well, was trial and error. This is a very simple recipe. Try it!
No seriously, try it! Our house eats it alone, with milk, yogurt, in any form basically because it is that good!
Chop up some dates
Add in the oats, walnuts, and coconut. (if you eat a bit of your ingredients along the way – don’t worry! I won’t tell because I’m doing the same!)
Add the salt, vanilla extract, and olive oil and mix well. Finally, add in the honey and mix really well. You want the honey to mix evenly so all the ingredients combine.
Be careful! I got greedy the first time and added too much honey. I definitely regretted that decision!
Line a 2inch baking sheet with a silicone mat and spread the granola evenly. Bake for 15 minutes at 350F.
Look at how beautifully golden that looks!
Let it cool for about 5 minutes then gently scoop it into an airtight container. Or, if you are impatient like me, just eat it as soon as it cools and make excuses about tasting it!
I’m hoping my “Crunch Crunch” recipe will join you for breakfast soon!
I love cheese in any form, especially if it is goat cheese. Something about the creamy, sweet texture just hits the spot. This recipe was an accident made in cheese heaven during my pre-marriage days when my roommate and I wanted to be “fancy” without putting in much effort. We wanted to create a wine and cheese platter and all we really had in our fridge/pantry was a half log of goat cheese, lingonberry jam, grapes, crackers and honey. Of course we had wine….. lots and lots of it =)
Though it originated with crackers (which you can totally use if you don’t want to do a crostini), over the years, I’ve “refined” it to truly reflect our original vision of a fancy wine and cheese platter. This crostini is a great hit whether the husband and I are having a “quiet” night in or friends and family over for a dinner party. Ready in 10 minutes, how can you go wrong? Here’s how I made it:
1 Sweet Bread Baguette
1/4c Lingonberry preserves
1 small log of goat cheese (about 4oz)
Honey to drizzle
Preheat oven to 375°F. Take 1 baguette of Sweet bread and slice into 1/2″ slices (be careful not to cut them too thick – they’ll become too “bready” and the other flavor profiles won’t pull through). Line them on a cookie sheet and drizzle a little olive oil on them. Pop them into the oven for about 5-7 minutes until they crisp up and look golden brown.
Pull the baguette slices out of the oven and spread some goat cheese on each one. Next, add a dollop of lingonberry preserve, then drizzle a little honey over them.
There you have it! Easy peasy Goat Cheese Lingonberry Crostinis. I hope they bring the same smile to your face as they do to mine!