Granola

I published this recipe back in 2019 and it has been one recipe I make over and over again!  When one batch is gone I make another!  I even have a designated basket that holds all the ingredients in my pantry which makes it easy to grab the basket and pull this recipe together quickly.  It's loaded with oats, nuts, and coconut, with a touch of maple flavor and has big crunchy clusters.  It's good sprinkled on yogurt or even by the handful.  The best part is it's easy to make.  Okay, the best part is eating it by the handful! 

 

In my pantry I keep all the ingredients in this basket except for  maple syrup is in the fridge and I keep nuts fresh in the freezer once opened.

This is the coconut I've been buying at Trader joes, coconut chips.  At other grocery stores I sometime see it called coconut flakes. This is the  texture you'll want, thinly shaved pieces of coconut.  Also I like to buy my nuts at Trader Joes as the prices are great!

I came across liquid coconut oil recently and I like to use it instead of the solid coconut oil as it's so much easier to measure.

 

• INGREDIENTS:
• 1 1/2 cups old fashioned rolled oats (NOT instant)
• 1/2 cup unsweetened coconut chips or flakes (large chips/flakes DO NOT used shredded, it will burn)
• 1/2 cup slivered raw almonds *see note
• 1/2 cup raw pecan halves or walnuts *see note
• 1 Tbsp brown sugar (light or dark)
• 1/2 tsp cinnamon
• pinch sea salt (or kosher salt)
• 3 Tbsp coconut oil
• 1/3 cup real 100% PURE maple syrup (only use the real maple syrup)
• 1 tsp pure vanilla extract

 

Instructions:

1. Preheat oven to 325 degrees. VERY IMPORTANT - Line a large baking sheet with parchment paper or it will stick to the pan, set aside.
2. Add oats, coconut and nuts to a large mixing bowl and stir to combine.
3. To a  small microwave-safe bowl ( I used a glass measuring cup) add brown sugar, cinnamon, salt, coconut oil, maple syrup; stir and heat for 45 seconds.  Stir.  If not totally combined put in the microwave 20 seconds more and mix. Add vanilla and mix again.
4. Immediately pour over the dry ingredients and lightly stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet (covered with parchment paper) and spread into an even layer.
5. Bake for 10 minutes, turning the pan around (so it bakes evenly) and bake 10 minutes more.   Watch carefully so it doesn't burn.  Everyone's oven is different so if you may need a few less or more minutes. Do not stir!!  You'll know it's done when the granola is golden brown.
6. Do not stir!  Let it cool COMPLETELY before breaking into clusters.
   
   
7. Store in a sealed bag or container at room temperature for up to 3 weeks.
     

    *Add any combination of (unsalted) nuts/seeds that you like, walnuts, pumpkin seeds, slivered almonds,  or pecans.

Recipe adapted from https://minimalistbaker.com/super-chunky-coconut-granola/

                                                                                                              

Pesto

This last year we've been in an apartment while our house is being built so in the spring I had to grow basil inside.  Luckily we have large floor to ceiling sunny windows and the basil thrived!  Growing right in my apartment kitchen window made it so handy. and I ended up using it often for many recipes.  This is my go to pesto.  It's fresh tasting and vibrant.  Today will be my last batch because the plants seem to know winter is approaching and aren't doing so well.  I'll freeze this last batch and use it all winter to add to pasta, soups and pizza.  I'm going to enjoy winter but will look forward to next spring when I'll be planing basil in my new herb garden! 

Yields: 1 cup (easily doubled)

Ingredients:

2 cups fresh packed basil leaves

1/4 cup toasted pine nuts

2 garlic cloves

1/4 tsp lemon juice

1/8 tsp salt

1/2 cup extra virgin olive oil

1/2 cup freshly grated Parmesan

Combine basil leaves, pine nuts and garlic, lemon juice and salt in food processor and process until very finely minced.

With machine running, slowly add olive oil and process until the mixture is smooth.

Add Parmesan cheese, process very briefly to combine.  Store in refrigerator or freezer.  Enjoy!

                                                                                           

Peach and Strawberry Preserves

Last year I made these preserves with fresh peaches my daughter brought me.  When the preserves were gone I made more with a bag of frozen peaches.  What a difference, fresh is best!  I've tried to buy them fresh from grocery store but they never seem to ripen before turning bad.  So this year I ordered a box of farm fresh peaches from Pearson's Farm in Georgia.  
They showed up beautifully packed but not quite ripe.  I checked each day and by the 4th day they were perfect to eat.  They are so juicy and taste like a peach should taste!  I used half the box to make preserves to enjoy with homemade yogurt (see recipe here) and we'll just enjoy eating the rest of the peaches with the juice dripping down our chins!  

Here's my recipe for instant pot yogurt. It's so good with a dollop of either the strawberry or peach preserves swirled in and topped my homemade granola.  The preserves are also delicious on a piece of toast!

• Ingredients:

• 4 cups (1 1/2 lbs) ripe strawberries, hulled and diced or 4 cups (1 1/2 lbs) ripe peaches, skin removed *see note and diced 
• 
  
• 1/2 cup of sugar

• 1/2 teaspoon grated lemon zest

• 2 teaspoons fresh lemon juice

• 
  

• Instructions:

1. In a saucepan heat strawberries on medium heat for 5-8 minutes to release their liquid (easier to stir in sugar).
2. Turn heat down to low, add sugar and stir until dissolved.  Add lemon zest and juice.
3. Increase heat to medium and bring mixture to a slow boil.
4. Stir frequently, continuing with a slow boil until jam is thickened about 25-30 minutes **see note.  I don't smash my fruit because I like the diced chunks in my yogurt but smash if you'd like a more jam consistency. 
5. Transfer jam to tightly lidded jars (leave a little room on top for expansion when freezing) and let cool to room temperature.
6. When cool store in the refrigerator for about 2 weeks (or freeze for 3 months)

• Makes about 2 cups 

              * Peel Peaches - Boil a pot of water, large enough to submerge several peaches.  Lower peaches into the boiling water and let them soak for about 30-45 seconds.  Use a slotted spoon to transfer the peaches from the pot into a bowl full of ice water.  Once cooled, the peach skin should be very easy to pull away gently with a knife.

**Additional tip:  If you have a thermometer when the jam reaches 215 F, it’s ready.

Strawberry or Peach Compote (small batch)

When I started making yogurt in my instant pot awhile back, I've never stopped.  When one batch is gone I make another.  It's not a sweet yogurt and for me, it needs a little sweetness.  I started out with a drizzle of honey, fresh fruit, and my homemade granola.  It's delicious that way but I needed some variety.   Swirling a dollop of homemade fruit compote is just what this yogurt needed!  It's a perfect consistency to swirl in and adds the perfect sweetness.  So far I've made a batch of strawberry and peach.  It's also yummy on toast!

• Ingredients:

• 4 cups ripe strawberries, hulled and diced or 4 cups ripe peaches, skin removed *see note and diced 
• 
  
• 1/2  cup of sugar

• 1/2 teaspoon grated lemon zest

• 2 teaspoons fresh lemon juice

• 
  

• Instructions:

1. In a saucepan heat strawberries on medium heat for 5-8 minutes to release their liquid (easier to stir in sugar).
2. Turn heat down to low, add sugar and stir until dissolved.  Add lemon zest and juice.
3. Increase heat to medium and bring mixture to a slow boil.
4. Stir frequently, continuing with a slow boil until jam is thickened about 25-30 minutes **see note.  I don't smash my fruit because I like the diced chunks in my yogurt but smash if you'd like a more jam consistency. 
5. Transfer jam to tightly lidded jars (leave a little room on top for expansion when freezing) and let cool to room temperature.
6. When cool store in the refrigerator for about 2 weeks (or freeze for 3 months)

• Makes about 2 cups 

              * Peel Peaches - Boil a pot of water, large enough to submerge several peaches.  Lower peaches into the boiling water and let them soak for about 30-45 seconds.  Use a slotted spoon to transfer the peaches from the pot into a bowl full of ice water.  Once cooled, the peach skin should be very easy to pull away gently with a knife.

**Additional tip:  If you have a thermometer when the jam reaches 215 F, it’s ready.

Granola

I published this recipe back in 2019 and it has been one recipe I make over and over again!  When one batch is gone I make another!  I even have a designated basket that holds all the ingredients in my pantry which makes it easy to pull this recipe together quickly.  It's loaded with oats, nuts, and coconut, with a touch of maple flavor and has big crunchy clusters.  It's good sprinkled on yogurt or even by the handful.  The best part is it's easy to make.  Okay, the best part is eating it by the handful! 

 

This is the coconut I've been buying at Trader joes, coconut chips.  At other grocery stores I sometime see it called coconut flakes. This is the  texture you'll want, thinly shaved pieces of coconut.  Also I like to buy my nuts at Trader Joes as the prices are great!

I like to use the liquid coconut oil instead of the solid as it's so much easier to measure.

 

• INGREDIENTS:
• 1 1/2 cups old fashioned rolled oats (NOT instant)
• 1/2 cup unsweetened coconut chips or flakes (large chips/flakes DO NOT used shredded, it will burn)
• 1/2 cup slivered raw almonds *see note
• 1/2 cup raw pecan halves or walnuts *see note
• 1 Tbsp brown sugar (light or dark)
• 1/2 tsp cinnamon
• pinch sea salt (or kosher salt)
• 3 Tbsp coconut oil
• 1/3 cup real 100% PURE maple syrup (only use the real maple syrup)
• 1 tsp pure vanilla extract

 

Instructions:

1. Preheat oven to 325 degrees. VERY IMPORTANT - Line a large baking sheet with parchment paper or it will stick to the pan, set aside.
2. Add oats, coconut and nuts to a large mixing bowl and stir to combine.
3. To a  small microwave-safe bowl ( I used a glass measuring cup) add brown sugar, cinnamon, salt, coconut oil, maple syrup; stir and heat for 45 seconds.  Stir.  If not totally combined put in the microwave 20 seconds more and mix. Add vanilla and mix again.
4. Immediately pour over the dry ingredients and lightly stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet (covered with parchment paper) and spread into an even layer.
5. Bake for 10 minutes, turning the pan around (so it bakes evenly) and bake 10 minutes more.   Watch carefully so it doesn't burn.  Everyone's oven is different so if you may need a few less or more minutes. Do not stir!!  You'll know it's done when the granola is golden brown.
6. Do not stir!  Let it cool COMPLETELY before breaking into clusters.
   
   
7. Store in a sealed bag or container at room temperature for up to 3 weeks.
     

    *Add any combination of (unsalted) nuts/seeds that you like, walnuts, pumpkin seeds, slivered almonds,  or pecans.

Recipe adapted from https://minimalistbaker.com/super-chunky-coconut-granola/

Our Daily Burn

This was the first January in a long time that I didn't have a new years resolution to exercise more because for the last year I've exercised 5-7 days a week.  What has motivated me through the year is my husband Kevin.  Once he decided to take better care of his health and get in shape, it helped me so much as we now work out together.

I've always exercised but walking was my exercise of choice.  Kevin loved running until a few years ago when his knees started to hurt.  He started an online exercise group and was doing it daily while I was still walking on our treadmill.  He would always suggest I join him.  "No thanks" was my reply, I was just fine walking off my calories.  After 3 months of Kevin saying how much he loved his new exercise routine, his weight loss of 15 pounds and how good he felt, I decided I would give it a try.  I tried it and I fell in love!  Love is a strong word about exercise but I'm loving how I feel with more energy and strength.  I also took off a few pounds!  The name of the online exercise group in called Daily Burn 365.

Daily Burn is a 30 minute workouts each day.  It airs live at 9:00 am Eastern Time.  So for us, central time, we usually work out at 7:00 am so we do the recorded show the day before.  So whenever you like to exercise, you can, there is an episode ready 24 hours a day.

Each day is a different trainer with a different full body workout.  All you need is a yoga mat.  Sometimes, there are exercises where you can use weights but only if you want.  Kevin will use weights but I don't.  The workouts are hard enough for me!  I'll admit, I have my favorite trainers but what I like is each trainer has their own spin and I'm never bored.

The workouts are designed for everyone.  If you're starting out there are modification to met you at your fitness level.  After a year of doing Daily Burn, I've come a long way but I still do the modifications.  It has helped me move better, feel better, have better balance and feel stronger.

What I personally love about Daily Burn is I can exercise in the privacy of my home.  I've never enjoyed going to a gym, exercising in front of people is not my thing.  Last February, we were in New York City where the Daily Burn Studio is, and Kevin got to work out live.  They encourage members to come to the studio and work out.  I watched from behind the cameras (like I said, exercising in front of people and cameras, no thanks)!  I'm uncoordinated and when the trainer is going right I'm usually going left.  We had a lot fun meeting everyone, Kevin working out live and me, so proud of him, watching behind the scenes.

A 30 day free trial is available to try and see if it's for you.  The basic subscription cost $14.95/month.  You access Daily Burn with WiFi and can be streamed to your TV, computer, and ipod.  Daily Burn has been such a positive in my life I just have to share, check it out here.

Daily Burn Studio in NYC.  Kevin's in back with the orange shirt.

Door County Weekend

My husband, Kevin and I spent the 4th of July weekend in Door County.  We've gone several times over the years and each time we see and do something new.  This time, we went on a kayak tour, stayed in a new B&B, watched the fireworks on friends sailboat and ate at a few new restaurants.  So if you ever find yourself in Door County here's a few of our favorites. 

Our first stop was lunch at Wild Tomato in Fish Creek.  They now have a new location in Sister Bay.  This is a must stop every time we're in Door County.  They have gourmet pizza combinations, burgers, appetizers, really fresh salads and a great beer selection.

We were going to start with the Cherry Walnut Salad but our waiter was telling us how good the cheese curds are so we ordered and.....they were really that GOOD!

Our stay for the weekend was at the Double S Lodge in Sister Bay.  This B&B is amazing!  The second we drove up we knew we were in for a treat.  What a beautiful property!  The owners are Steve and Sandy.  They are wonderful hosts and thought of every detail to make our stay fabulous! 

The lodge is gorgeous!  

Our Room #4 was perfect.  The bed and pillows were so comfy!!  We even had a small balcony that we enjoyed.

This basket was waiting outside our bedroom door every morning at 7:30am with hot mugs of coffee and pastries.  This was one of our favorite details.  We'd sit in bed (or on our balcony) with our coffee and treat reading before it was time to go down to breakfast at 9:00, so relaxing.

Breakfast each morning was made by Sandy and was delicious!  

Another cool detail is that they source a lot of local ingredients.  They even had their own blend of coffee from Luna Coffee Roasters.

Another perk is Steve and Sandy have bikes for their guests to use.   

At 5:00pm there's a fun little happy hour with wine, beer, and yummy cheese platter.  Wine and cheese, one of my favorite combinations.  How did they know?!

We played the croquet course they had set up in the woods.  Just for the record, I WON!  

Those chairs are set up around a campfire and the best part is.....

at dusk, Steve brings out the whiskey and s'mores.   It was nice sitting around the fire getting to know the other couples.  What a nice way to end the evening. 

A must-see is the grass roof with grazing goats on top of the Al Johnsons Swedish Restaurant.  It's a sight to see!  We haven't eaten there but went to the outside beer garden.  

It was such a beautiful day.  We enjoyed a few drinks and played a giant Jenga game.  It was a really close game but Kevin won.  He even played with a drink in his hand!

This is where it all came tumbling down!!

One afternoon we went on a kayak tour. 

We kayaked under towering bluffs, paddled past Eagle Bluff Lighthouse, and rode along the shores of Peninsula State Park.  It was a lot of fun being on the water and seeing beautiful Door County from a different view. 

Two nights we ate at the Wickman House.  Why twice?  Well, the food is absolutely delicious and their selection of craft cocktails makes you want to come back just to try a different one.  You need a reservation as they are always packed.  We didn't have a reservation the second night but got lucky and got a seat at the bar.  Sitting at the bar was so entraining.  The drinks are one of a kind and the bartenders are great! I wouldn't come to Door County and not come here, it's a favorite. 

A high point of the weekend was spending time with some new friends on Mark and Laura's sailboat.  We had a few cocktails, Mark grilled us all a wonderful dinner and then we had the best seat in the house for the fireworks.  

We had The Fun Guy pizza, with five types of sautéed mushrooms, spinach and caramelized onions on garlic cream cheese. Super tasty!  I'll admit, it was a lot of cheese for one meal but a little over-indulgence on vacation is okay, right!?

Door County, we will miss you but will be back next year.  Thanks, Mark and Laura for the wonderful night.  Also thanks to Steve and Sandy, you spoiled us and we can't wait to stay at the  Double S Lodge again next year!