What's not to love about starting your mornings off with a giant bowl of crunchy, homemade granola topped off with blueberries? Just perfect!  You might never want to buy cereal again.(:

I have been procrastinating for far too long although I would say I have a good excuse.(: While in my first trimester of pregnancy food was not so appealing for awhile, but my appetite is back full force and I am loving it! So hopefully I can update a little more often.

Maple Coconut Granola

1/2 cup butter
1/2 cup coconut oil
1/2 cup pure maple syrup
1/2 cup organic coconut sugar or raw sugar
1/2 cup water
2/3 cup natural peanut butter
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon vanilla
8 cups old fashion oats
1 cup unsweetened coconut flakes
1/2 cup flax meal
1/2 cup flax seed
1 cup sunflower seeds

Turn oven to 325 degrees. In a saucepan on medium heat combine first ten ingredients. Stir well and let simmer until everything has melted (about three minutes). In a large bowl add and mix remaining ingredients. Add liquid mixture to the oat mixture stirring until everything is moistened. Pour into a 12x17 inch cookie sheet. Bake at 325 degrees for 50 to 60 minutes stirring every fifteen minutes. It is ready when it's a nice golden brown. Remove from oven and let cool completely before transferring to an air-tight container.

It was New Years Day, January 1, 2015. After a late night of having fun with friends, sleeping in was due and what better way is there to start the new year than sleeping in right? So atomically with sleeping in and husband being home you have to have a yummy breakfast together. Lazy mornings and breakfast with husband is one of my favorites! 
There is so much goodness packed into this quiche and the sweet potatoes on the bottom give it that extra yumminess! It's easy and doesn't take much time prepare so it would be great to do for company as well. Or leftovers are wonderful too, which we loved.

Grease pan and put in shredded sweet potatoes. Sprinkle lightly with salt and pepper. Bake at 400 degrees for 10 minutes.

Pour egg mixture over baked sweet potatoes and bake at 350 degrees for 25 minutes.

Enjoy with a good cup of coffee.

Sweet Potato Crusted Sun-dried Tomato, Spinach Quiche 

2 cups peeled and shredded sweet potatoes

dash of salt and pepper

1 tablespoon olive oil

1/2 onion, finely chopped

1 clove garlic, minced

2 cups spinach, roughly chopped

1/3 cup sun-dried tomatoes, sliced in thin strips

12 ounces all-natural pork sausage, cook and crumbled 

1 dozen eggs

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup grated parmesan cheese

1/4 cup almond milk (or any milk product you prefer)

1/2 teaspoon baking powder

Peel and shred sweet potatoes and put into a greased cast iron 11 inch skillet or a large deep dish pie pan. Sprinkle potatoes lightly with salt and pepper. Bake at 400 degrees for 10 minutes.

While crust is baking add olive oil to a sauté pan. Turn on medium heat and add onion. Cook for about 1-2 minutes then add garlic, spinach and sun-dried tomatoes. Cook another 2-3 minutes.

In a separate bowl whisk eggs and add salt, pepper, parmesan cheese, almond milk and baking powder. Add cooked sausage and sautéed veggies to egg mixture. Mix just until combined.

Pour on top of baked sweet potatoes. Bake at 350 degrees for 25 minutes.  (Makes 8 servings)  

This is one of my all time favorite fall/winter soups. It's smooth. It's creamy. It's sweet. It's savory. Oh and the smell while making it will have you drooling. It is a must try. It's perfect if you are having some girlfriends over for lunch. Or it's great for dinner served along side a nice big salad with grilled chicken. 

Step 1. Roast squash.

    Step 2. Saute' veggies and apple

    Step 3. Add roasted squash, broth, spices and cream and savor the aromas floating around in your kitchen.

       Step 4. Blend until smooth and creamy.

   

Step 5. Make croutons.

    Step 6. Assemble and devour. 

I know this photo is probably a photographer's sin with shadows on top of shadows and more shadows but, since I'm not one and don't know all the rules of professional photography, I allowed myself.(: To me it feels so wintery, warm and inviting. 

Creamy Roasted Butternut Squash Soup w/ Homemade Croutons

6 cups butternut squash, peeled and cubed to 1 inch pieces
2 tablespoons butter
1 tablespoon olive oil
1/2 onion, sliced
1/2 cup celery, chopped
1 medium sized apple, peeled, and cut into 1 inch pieces
2 garlic cloves, chopped
3 fresh sage leaves, chopped
3 1/2 cups chicken broth
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon honey
1 tablespoon heavy cream

Peel and deseed squash. Cut into one inch cubes. Drizzle a little bit of olive oil on a sheet tray. Add squash and a dash of salt and pepper. Bake at 400 degrees for 25-30 mins. Until soft.
While squash is roasting sauté onions, celery, apple, sage and garlic on medium heat for about 4 to 5 minutes.
Add roasted squash to veggies along with chicken broth and remaining ingredients. Bring to a boil and then put all ingredients into blender. Blend until smooth and creamy.
To garnish put a little greek yogurt or sour cream in a ziplock bag. Cut a tiny bit off of the one corner and drizzle or swirl away. Top with croutons and sprinkle with a little chopped sage.
(Yields 3-4 servings)

Homemade Croutons
2 slices of homemade wheat bread, cut into 1 inch cubes (or whatever bread you prefer)
1 tablespoon olive oil
1/4 teaspoon italian seasoning
1/4 teaspoon garlic powder

Add everything to a small skillet. Cook on high for about two minutes stirring occasionally. These can burn very quickly so don't wonder too far.

The spiciness of the fish, the sweetness of the mango in the coleslaw and the sourness of the lemon in the avocado sauce make things explode in your mouth after the very first bite. If you need something that is super fast and easy, this is what you need to make.You of course can make rice or other sides for this meal but I usually don't because then I can eat more tacos. 

(don't ask how many I usually consume) (;

Blackened Fish Tacos 

Blackened Seasoning

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon onion salt

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (add more if you like it really spicy)

1 tablespoon raw sugar

1 1/4 teaspoon salt

1/4 teaspoon black pepper

2 pounds halibut filets

1 tablespoon coconut oil

15 Mission brand yellow corn tortillas

Mix the first eight ingredients in a small bowl and then generously sprinkle both sides of the fish with the mixed seasonings. 

Add coconut oil in a skillet and turn to medium heat. When skillet is hot add the fish. Cook on either side for about 4 minutes. Fish can get dry very easily so do not overcook it. 

Mango-Cilantro Coleslaw

1 cup purple cabbage

2 cups white cabbage

1 regular sized mango, finely diced

1/2 sweet red pepper, finely diced

1 tablespoon fresh cilantro, chopped

1/4 cup mayonnaise

Juice of 1 lemon

dash of salt if needed

Cut cabbage into thin strips then mix in a medium bowl with mango, red pepper and cilantro. In a separate bowl mix mayonnaise, lemon juice and a dash of salt. Combine with the cabbage mixture.

Avocado-Lemon Sauce

1 cup mayonnaise

1 avocado, peeled and pitted

Juice of 1 lemon

1/4 cup fresh cilantro

1 clove garlic

1/4 teaspoon pepper

dash of salt

Put everything into blender and blend until smooth and creamy.

Before you assemble the tacos. Heat the corn tortillas in a skillet on medium to high heat for about thirty seconds to one minute until soft.

To assemble add a little fish to the tortilla, drizzle with avocado-lemon sauce then top with mango-cilantro coleslaw.

(Serves about 3 people if that's the only thing you're having for dinner)

The smell and taste of this curry will have you running back for a second or possibly third bowl especially on a cold winter night.(: 

Ingredients needed for curry.

                    Colorful veggies and the smell of them sautéing is one of my most favorite things.

Pineapple Cashew Chicken Curry

2 pounds chicken breast

2 tablespoons coconut oil, divided

2 tablespoons curry powder

1 cup chicken broth

1/2 onion, thinly sliced

1 clove garlic, minced

1 teaspoon fresh ginger, finely chopped

1 red bell pepper, thinly sliced

2 tablespoons fresh cilantro, chopped

1 cup pineapple juice

1 cup pineapple chunks

2 (13.5 oz.) cans full fat coconut milk

1 tablespoon Goya all-purpose seasoning

1/2 cup cashew pieces

salt and pepper to taste

In a large skillet or wok, turned on medium heat, add one tablespoon coconut oil and curry powder. 

Season chicken lightly with salt and pepper. Add to skillet.

Cook on each side for about five minutes.

Take chicken out of the skillet, cut into one inch pieces and set aside.

To the skillet add the remaining one tablespoon coconut oil, onion, garlic, ginger, bell pepper and cilantro. Saute for about two minutes on medium heat.

Add the chicken along with the remaining ingredients to the veggies and simmer on medium to low heat for 10 minutes. 

Serve with a nice steaming dish of rice.

(Serves 4)

*If you aren't familiar with Goya all-purpose seasoning it is the red and yellow container on the ingredients photo. You can find it at Walmart or your local grocery stores in the hispanic section.

Basic Brown Rice

2 cups Uncle Ben's brown rice

4 cups water

2 teaspoons salt

1/2 cup full fat coconut milk

Add all ingredients to a saucepan.

Cook on hight just until it begins to boil.

Immediately turn to low heat, stir and cover the pan.

Cook for about 20 to 25 minutes until rice is nice and fluffy.

*My favorite brown rice is the Uncle Ben's brand. A lot of other brown rice that I have tried takes so long to cook and ends up being a little crunchy.