Tag Archives | breakfast

Pumpkin chia granola

Do you make resolutions?

I typically don’t.  It has always seemed sort of hokey to me.  If a change is to be made, then buckle down and make it.  Anytime.  Anyway.  Who says it has to be a  special time of year to initiate new beginnings?  I like how Tracy of Shutterbean calls them intentions rather than resolutions, saying that it “lays the foundation of how I want the year to look instead of expectations and resolutions I’m pressured into keeping.”  But I do think everyone is entitled to a clean slate

This year I intend to support my husband in keeping his intentions to be more active and eat a cleaner diet.  He hasn’t always done this, and it is beginning to affect his health.  This granola recipe is a start.  A big batch of this will last throughout the week.  Eaten in yogurt or warmed with milk to make a porridge, it’s chock-full of omega-3 and fiber.

This is a slight redux of my previous granola recipe and, frankly, I think it’s the best combination of flavors yet.  Honestly, I don’t know why anyone would buy granola when it’s so easy to make and tailor to individual taste.  Change the type of nuts, don’t add coconut if you don’t like it, add dried fruit, switch up the spices…the flavor combinations are endless!

pumpkin granola

Pumpkin Chia Granola


  • 2 cups rolled oats
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup nuts (I used walnuts because that's what I had on hand)
  • 1/4 cup flax meal
  • 1/3 cup pure pumpkin puree
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup chia seeds
  • 1/3 cup olive oil
  • 1/2 cup pure maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp allspice
  • pinch of sea salt

Preheat oven to 325 degrees.

Mix all ingredients together in a large bowl until well combined. Cover a large cookie sheet (or two, if you're making a double batch) with parchment paper.

Spread the granola on the cookie sheet in a single layer (don't pile it up).

Bake in oven for 20 minutes. Remove and gently turn the granola over on the cookie sheet. Place back in oven an bake another 10-15 minutes or until a deep golden color.

Remove from oven and let cool completely before removing from cookie sheet to an airtight container.


pumpkin granola pumpkin granola




Banana almond butter breakfast wrap with chia seeds

I’m pretty sure I’ve mentioned my breakfast aversion before.

Can it really be defined as an aversion? I don’t know.  I don’t have anything against breakfast, it’s just that I can’t eat as soon as I wake up.  I like to sip a couple of cups of coffee first.  You know, let the caffeine take hold.  Then I’m ready to eat about 2-3 hours later.  This makes for all types of inconvenience since it means I can’t stomach a quick meal before heading to work or hitting the road to travel.  It also means that I’m always changing up what I like to have once the desire for food finally kicks in mid-morning.  The one constant seems to be the need for inclusion of some type of protein, whether in the form of an egg, yogurt, or nut butter.

Chia seeds are truly a superfood.  They are packed with omega-3 fatty acid and pack a wopping 10 grams of fiber per 2 Tbsp!  A friend adds them to smoothies and they can be added to virtually anything:  salads, pies, granola, and yogurt.  Find them at your local healthy food store.

banana almond butter breakfast wrap with chia seeds

one whole grain tortilla (I use Trader Joe’s brand)

2 Tbsp almond butter (or any nut butter)

one ripe banana, peeled

2 Tbsp chia seeds

Warm your tortilla.  I have a gas stove and I grill all of my tortillas by placing them directly on the lit burner on the lowest heat for about 8-10 seconds on each side.  You really have to watch the tortilla-don’t walk away!  If you don’t have a gas stovetop, you heat it using a microwave.  Place your heated tortilla on a plate.  Spread the nut butter.  Place the banana to one side on top of the nut butter and sprinkle with the chia seeds.  Carefully roll up the tortilla.  Cut in half.banana breakfast wrap with almond butter and chia seeds



breakfast quinoa porridge with coconut milk and toasted almonds

Due to an injury to my hand, I’ll be light on words this week (I’ll save that story for another time).

I’ve been, periodically, making a batch of quinoa at the beginning of the week, storing it in the fridge, and pulling it out during the week to toss in stir-fry or toast for salads.  Lately, however, the ingenius idea to put a breakfast spin on it has been popping up on the internet and I jumped on it.

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