Runners’ Power Granola

If there’s one recipe I knew I needed to have in my arsenal, it was a good homemade granola recipe. It’s the stereotypical “healthy crunchy” food, I know, but such a fun staple to keep in the house. I love it for breakfast as much as I do for afternoon snacks over yogurt.

We don’t eat cereal or granola regularly, because most brands you find in the supermarket are super processed, low in nutrients, and filled with sugar. I’m constantly amazed by how much sugar even the so-called “healthy” brands have.

But I love the crunch and heartiness of a good “real foods” granola, and so I was determined to make my own. My version is packed with whole grains, lots of nuts and seeds, and no-sugar-added dried fruit. This recipe is the result of lots of research and testing, and I can assure you — it was so worth the wait! This is my holy-grail granola recipe — great for hungry, active people who need lots of nutrients and good food on the go.

If you try it, let me know what you think! I’ve been giving this to everyone I know by the jarful!

Ingredients:

  • 2 cups rolled oats
  • ½ cup quinoa, uncooked, rinsed
  • 1 cups raw almonds, chopped
  • ½ cup raw pumpkin seeds
  • ½ cup raw sunflower seeds
  • ¼ cup hemp seeds
  • ¼ cup ground flaxseed
  • 2 tbsp. coconut oil, plus more for greasing
  • ⅓ cup honey
  • ½ cup unsweetened dried cherries
  • ½ cup unsweetened dried blueberries
  • ½ cup almond butter

Instructions:

  1. Preheat oven to 325º F. Line a large baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, combine oats through flaxseed, and stir thoroughly so everything is mixed well.
  3. In a small saucepan, combine coconut oil and honey and heat until the coconut oil is melted. Whisk the mixture to form your “glaze.”
  4. Pour glaze over the grain and seed blend, and stir until all dry ingredients are evenly coated.
  5. Spread mixture onto the lined baking sheet, and place in the oven for 20-25 minutes until lightly browned and golden.
  6. While the grain and seed mixture is in the oven, lightly grease an 8 1/2 x 11″ rectangular baking tin with coconut oil and set aside.
  7. Remove mixture from the oven, let cool a few minutes, and then toss with dried cherries and blueberries. Next, stir in the almond butter and mix thoroughly — again, making sure nearly all ingredients are coated. Use your hands if needed.
  8. Press mixture into the baking tin and let sit covered for a few hours or overnight, until hardened and all the flavors have melded together.
  9. Enjoy!

Perfect Gluten-Free Blender Pancakes (gf, df)

What are your qualifications for the “perfect” pancake? Sometimes I like a thicker, more hearty, and “cakier” whole grain pancake with lots of texture. I do like an ultrathin, crepe-like ‘cake. But if we’re talking holy grail, you-can-only-eat-one-for-the-rest-of-your-life kind of pancake, mine, hands down is: lightly browned and crispy on the outside, but where the inside melts in your mouth.

Today I’m sharing my go-to “perfect pancake” recipe. You can whip these up on a weekend morning in a snap, thanks to an easy trick — you combine all ingredients in a blender and can spoon onto the frying pan directly from the canister. You only dirty one blender and one pan, so clean-up is super easy.

These pancakes are naturally gluten-free, but: 1) They’re so tasty and light that I’m not sure anyone would notice the difference, and 2) They’re so wholesome and clean that everyone would benefit from eating them.

They’re also extremely customizable! The recipe base uses bananas, which not only lends natural sweetness but also provides a vehicle for some amazing flavor combinations. Some ideas:

  1. Blueberry and Dark Chocolate Chip – Pictured, from this past weekend. Add fresh or frozen blueberries and dark chocolate chips to your batter.
  2. Blueberry Lemon Cake – Add blueberries, a squeeze of lemon, and some fresh lemon zest to the batter, with more zest and blueberries to top.
  3. Strawberry Shortcake – Add sliced or freeze-dried strawberries to the batter, and drizzle the cooked and cooled pancakes with either a cream cheese or melted coconut butter frosting.
  4. Salted Dark Chocolate Chip – Add dark chocolate chips to the batter. Top cooked pancakes with thick, flaky Maldon sea salt for a salty-sweet flavor combo.
  5. Banana Walnut – Add a handful of raw walnuts to the batter and pick up on the mashed banana flavor already in there.

Recipe serves 2 people, or 1 hungry athlete.

Ingredients:

  • 1¼ cups gluten-free rolled oats
  • 1 ripe banana
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • ½ tsp. pure vanilla extract
  • 2/3 cup unsweetened almond milk
  • Coconut oil for greasing the pan
  • Real maple syrup for serving

Instructions:

  1. Combine all ingredients except coconut oil and maple syrup in a high-speed blender. Blend for 2-3 minutes, or until smooth and creamy.
  2. Meanwhile, grease a frying pan or griddle with coconut oil. Heat griddle until your coconut oil begins to shimmer and pop lightly. If your coconut oil begins to smoke, your heat is far too high!
  3. Stir in any mix-ins to your batter, then use a 1/2 cup measuring cup to spoon onto the griddle.
  4. Keep a close eye on the underside of your pancakes. Once lightly browned and crispy, flip! Don’t press down on your pancakes after you flip, as you want them to remain as light and fluffy as possible.
  5. Once cooked evenly on the opposite side, remove from heat, let cool, and serve with real maple syrup.

Raspberry Double Chocolate Muffins (gf, df)

I love Valentine’s Day. It might be my second favorite holiday behind Christmas. Is that a crazy thing to say? I can’t help it — I love red and pink, I love roses, I love the thoughtful gift giving and romance. I love seeing people in love. So — like the people who keep their Christmas lights up long after Christmas has passed, I’ll post another Valentine’s Day-themed recipe after February 14th.

These muffins are decadent and delicious but healthy enough that you can eat one (or two) for a daily mid-morning or afternoon snack. They have no refined sugar, are packed with whole grains, and are gluten- and dairy-free.

And really, I think those who love Valentine’s Day, those who loathe it, and those who only like it for the half-priced chocolate the next day can all agree… there’s really no bad time for fudgy chocolate-raspberry baked goods. Enjoy!

Dry ingredients

  • 1 ½ cups oat flour
  • ¾ cup Bob’s Red Mill Gluten-Free All Purpose Flour
  • ½ cup unsweetened cocoa poder
  • ½ cup coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt

Wet ingredients

  • 1 egg, whisked
  • 1 ¼ cup almond milk
  • ¼ cup melted and cooled coconut oil
  • 1 tsp vanilla extract
  • ½ cup dark chocolate chips

For topping

  • 6 oz fresh raspberries
  • More dark chocolate chips
  • Coconut butter, warmed so that it’s nice and drippy

Instructions:

  1. Preheat oven to 350 F. Grease a muffin tin and set aside.
  2. In a large mixing bowl, whisk together all dry ingredients.
  3. Add wet ingredients one at a time and stir until just combined. Stir in chocolate chips.
  4. Fill muffin cups ¾ of the way full. Sprinkle extra chocolate chips and 2-3 raspberries on top of each muffin cup.
  5. Place pan in the oven and bake for 18-22 minutes. When ready, the muffins should have risen, and a toothpick inserted into the center of the muffins should come out clean.
  6. Let the muffins cool for 5 minutes, then transfer to a wire rack and drizzle with melted coconut butter.

Dreamy Creamsicle Immunity Tonic Smoothie (veg, df)

Cold + flu season has hit our area really hard, and after coming down with three separate bugs since this fall, I’m trying to be more proactive about building up my immunity.

Enter my new go-to smoothie: packed with Vitamin C in the form of whole fruits (no processed, sugary fruit juice), probiotics from coconut yogurt, and extra hydration from coconut water, this drink is a super-potent immunity tonic that will build up your body + help ward off sickness. It’s also great for nipping things in the bud when you feel something coming on.

And the best part — it tastes just like the creamsicles you ate growing up!

Ingredients:

  • 1 cup ice
  • 2 whole navel oranges, peeled and chopped
  • 1/2 cup unsweetened coconut yogurt
  • 1/4 cup coconut water
  • 1 tsp. vanilla extract

Instructions: Combine ingredients in a high-speed blender in the order listed (ice first, vanilla extract last). When peeling your oranges, try to remove as much of the white pith as possible, as this will make your smoothie bitter. Blend until frothy, and serve immediately for maximum freshness.