Summer recipe inspiration from my CSA box+ life update

This summer I am supporting another Community Shared Agriculture Program from a long time family friend who lives just around the corner from me. Julia McIntosh runs Grandma's Garden and Gratitude Foods as both a Farmer and Culinary Nutritionist. It's awesome. Her weekly bounty of produce has been the perfect addition for our family, I love the convenience of the delivery and knowing that I am supporting local is always the best.  

This past weekend I was feeling like I needed some soul food - so here is a peek at my Sunday Scramble. 

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The perfect grain free pizza

Hello + happiest of Friday's to you! 

I've got the perfect weekend meal idea for you. PORTABELLO PIZZA. It's plant based and tastes delicious.

I'm sure you have noticed in a lot of restaurants mushrooms are a great "meat-like" alternative and in the case of this pizza, it makes the perfect grain-free option too. 

Ingredients: 

  • 4 portobello mushrooms
  • pizza toppings: bell peppers, tomatoes, zucchini, broccoli, olives, capers, onions, garlic, lentils, legumes, goat cheese, goat feta, kale, arugula, fresh herbs... the possibilities are endless.  

Method: 

  • Preheat oven to 375 degrees. 
  • Wipe your shrooms, then pop the portobello mushrooms in the oven for about 20 minutes or until they soften a bit. 
  • Pull them out, then add your toppings.
  • Place back in the oven for about 10 minutes on bake, then I usually broil it for a couple minutes get the toppings. 
  • Optional: Add a drizzle of EVOO or some pesto before serving.  

I served this with a heaping pile of sweet potato and parsnip fries {heavy on the turmeric}, some olives and a side salad. Truthfully, the portobello base is super satisfying and doesn't cause bloating. That's a win-win. 


In other news. I just wrapped up the first round of The Thriving Mom Project and am feeling...well...SO happy. And perhaps even a little emotional. The chance to lead 26 women on a 6 week journey to help them reclaim their health is nothing I take lightly.

As a mama there is always someone or something that requires our time and energy but over a prolonged amount of time our cup will end up empty. There is nothing left in the tank. We forget who we once were. Our energy sucks. Our self-care is non-existent and we feel like we are treading to stay above water. Sound familiar? 

I feel honoured to have been able to help these amazing mama's kick start their health journey as they commit to better health.

My cup is full {literally....}

I have had some awesome feedback already and can't wait for the next round in the fall.

If you want to stay in the loop on when the fall session starts, feel free to enter your name on the waiting list {FOLLOW THIS link to add your name}. 

I hope you have the best weekend. We have some family fun planned with the kiddo's...including some more Saturday morning baseball. 


Probably the cutest thing ever. 

Happy weekend! 

N xo 

Gluten Free Granola

Hello gorgeous! I hope your week is off to a fantastic start.

I am happy to report that all is grande in Berlin.

A little update on our sweet little man who is now 8.5 months old. He has 2 teeth with another couple working their way up {poor thing}, he is on the move and officially crawling and pulling himself up {on everything….} making it even busier in our house!

I can't believe how quickly he is hitting these milestones, yikes!

So here is a little hello from Roman, and a little courtesy nose-scrunch from yours truly.

I clearly got a little too jacked up for the photo-op ;)

PS do you see those cute teeth?!?

Okay, so here is another yummy granola recipe that I wanted to share with you.

I admit, over the last few months I have purchased store made granola.

Gasp.

I know, I know.

Call me crazy.

The reason I don't love buying it pre-made {especially over here in Germany where I haven't found some good alternatives like the ones I use in Canada sometimes} is because they are filled with sugar!

Yuck! I'm obviously concerned about the adults in our home but especially Sloane.

No need to get a toddler all hyped up on processed sugar before she heads out the door for school…

Instead, I love making my own so I know WHAT is going in it, and I do my best to add as much superfood awesomeness so that it becomes an incredibly healthy snack or addition to a meal like breakfast!

Here is the how-to on this glorious jar of gluten free granola.

Ingredients:

  • 3 cups rolled oats {grab your fav gluten free brand to make this batch totally GF}
  • 1/4 cup quinoa puffs
  • 1/4 cup cashews
  • 1/4 cup sunflower seeds
  • 1/4 cup almonds
  • 1/4 cup unsweetened coconut chips
  • 1 TBSP alcohol free vanilla extract
  • 1 TBSP cinnamon
  • A few dashes of nutmeg
  • 1/2 cup coconut oil
  • 2 TBSP honey
  • 1/2 cup dried fruit. I used cranberries but cherries, blueberries, raisins, mango, and apricot are great choices too.

Method:

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a medium size-ish bowl, combine your oats, puffed quinoa, cashews, sunflower seeds, almonds and coconut chips.
  4. Using a double boiler, bring your coconut oil to a liquid state and then add in the honey, vanilla extract, cinnamon and nutmeg.
  5. Next, pour the liquid mixture into the oat mixture. Combine well to coat everything.
  6. Transfer this mixture to your parchment paper and the key is to have a single, thin layer. I baked two separate batches. Oh and I like to sprinkle more cinnamon on top for good measure.
  7. Bake for about 20-30 minutes. I prefer to stir mine every 5 minutes or so to make sure it evenly browns.
  8. Remove from the oven once it reaches a nice light brown colour.
  9. Let cool and then stir in your add your dried fruit!

Finito!

Want another recipe inspiration - check out this chocolate + pumpkin spiced granola!

That is it my friend, have a fantastic day!