Then it was work, a few errands, and the start of my Thanksgiving baking! I am in charge of what I like to call “counter snacks”, aka eats that kind of sit out throughout the weekend that people can munch on. I made my first set of snacks tonight, two varieties of Granola.
Granola #1 was inspired by this post from my girl Alison at Mama’s Weeds. I have never put fresh fruit in granola and was excited to give it a go.
Ingredients
1 apple, diced
2 cups oats
½ cup walnuts
½ cup almonds
2 tablespoons ground flax
Sprinkling of cinnamon
3 tablespoons vegetable oil
3 tablespoons honey
Directions
Pre-heat oven to 250.
Combine vegetable oil and honey. Add in dry ingredients, mix well to cover. Bake for 1 hour.
Pre-Bake:
Granola #2 was more along the lines of my usual with a little pumpkin flare:
Ingredients
2 cups oats
½ cup pumpkin seeds
¼ cup sesame seeds
¼ cup walnuts
1 cup coconut
2 tablespoons flax
Sprinkling of pumpkin pie spice
3 tablespoons vegetable oil
3 tablespoons honey
Same Directions as Granola #1.
Pre-Bake:
Since our oven was occupied for most of the night, dinner was an easy throw together and utilized the remainder of our leftover black bean soup. I microwaved a sweet potato for me and a regular potato for Josh. On top of my potato went black bean soup and salsa with a side of apple (duh):
I got a sweet holiday card from Stonyfield Farms today (Thank you thank you!):
I want to send a BIG congrats out to Caroline (the WONDERFUL representative who sent me the V8 Soup to try) for doing awesome at her Body Pump training this weekend!!
Nut Butter
Gingerbread Coffee
21 Salute Seasoning & Smoked Chipotle Hummus (thank you Julie ;))
0 comments:
Post a Comment