A lot of store bought granola's are high in sugar, salt and unhealthy fats. This recipe is quick, healthy and delicious! Feel free to be creative and adapt using whatever nuts, seeds, spices and/or dried fruit you enjoy or have on hand! You can easily opt out of using nuts for nut allergies. It's great to have with yogurt, milk or as a snack by itself. It's also a great gift when in a mason jar and tied with a pretty ribbon! I found these great "Handmade with Love for You" gift tags at World Market. Enjoy!

3 cups rolled oats 
1 cup raw almonds, slivered 
1/2 cup raw cashews, chopped 
1 cup unsweetened, shredded coconut 
1 cup raw pumpkin seeds 
1/2 cup raw sesame seeds
1/4 cup raw flax seed, whole 
1/4 cup chia seeds 
2 tsp cinnamon

1/2 cup coconut oil, melted
1/4 cup raw honey
1 TB vanilla extract

2 cups raisins
1 cup golden raisins
1 cup unsweetened, dried cherries

1. Combine first set of ingredients in large bowl. 
2. Combine coconut oil, honey and vanilla in small bowl. 
3. Add liquid mixture into dry ingredients and mix well; it's easiest if you do this with your hands.
4. Spread granola on parchment rimmed cookie sheet.
6. Bake for 20-25 minutes (or until lightly browned) at 300 degrees, stirring occasionally, being careful to not burn.
7. Remove granola from oven and allow to cool completely on wire rack. It will harden as it cools. 
8. Add dried fruit. 
9. Store in an air tight container.

Yield:  46 1/4-cup servings

Nutrition Facts (per 1/4 cup serving): 158 calories, 9 grams fat, 4 grams saturated fat, 0 mg cholesterol, 4 mg sodium, 19 grams carbs, 2 grams fiber, 10 grams sugar, 3 grams protein, 0% Vitamin A, 1% Vitamin C, 4% Calcium, 9% Iron
My weakness is without a doubt the combination of chocolate and peanut butter. I have been seeing a lot of homemade candy recipes floating around the internet and thought I would try it out. So easy and indulgent…and tastes even better than a store bought Reese’s Peanut Butter Cup! 

1/2 cup dark chocolate chips/chunks + 1/3 cup dark chocolate chips/chunks
3 TB unsalted, natural peanut butter
2 teaspoons coconut oil (could also use butter)


Place 10 small muffin cups in muffin tin. Melt ½ cup chocolate chips in microwave for about 2 minutes, stirring every 30 seconds, until smooth, being careful not to burn.

Spoon even amounts of chocolate into each muffin cup holder, pushing a little up the sides of the muffin cup holder (so it will encompass the peanut butter when filled). Freeze for 15 minutes (or until firm). 

Combine peanut butter and coconut oil in small bowl. Microwave until easy to pour, about 30 seconds. Spoon even amounts of peanut butter into the middle of each muffin cup.  Freeze 15 minutes or until firm. 

Melt remaining chocolate chips (the same way as before) and spoon over the top of each cup. Make sure chocolate covers peanut butter entirely. Gently tap muffin pan on counter to smooth the surface of the chocolate. Freeze 15 minutes or until firm. Unwrap and enjoy! Store in airtight container in refrigerator.

Yield: 10 peanut butter cups

Nutrition Facts per 1 cup: 129 calories, 11 grams fat, 6 grams saturated fat, 1 mg sodium, 12 grams carbohydrates, 3 grams fiber, 7 grams sugar, 3 grams protein

*This recipe was adapted and slightly modified from www.detoxinista.com*

This recipe was slightly modified from the original, by Giada De Laurentiis. I first tried Chia Seed Pudding when I did a "mason jar" breakfast exchange with some girlfriends. We all made 6 mason jars of one type of make ahead breakfast to share and went home with 6 new ideas (and breakfast for the week!) This one was my favorite, made by my friend Lindsey.

Chia seeds are a healthy addition to your diet! They are an excellent source of omega-3 fatty acids and fiber. They also contain protein and minerals including as iron, calcium, magnesium and zinc. They may help improve cardiovascular risk factors such as lowering cholesterol, triglycerides and blood pressure. The high fiber will be filling, so helpful for weight loss.  Chia seeds are very absorbent and develop a gelatinous texture when soaked in liquid making it easy to mix them into dishes.

I love this recipe because you can make it ahead in a mason jar and just throw the jar in your bag as you head out the door to work. No extra effort. You can double, triple or quadruple the recipe and have breakfast for every day of the week!

½ cup unsweetened almond milk (could really use any kind of milk)
½ cup 0% greek yogurt (can also use 2%) - for more volume and a thinner pudding could substitute equal amount of milk for the yogurt if you avoid dairy
½ teaspoon vanilla extract
2 TB chia seeds
1 cup raspberries (any fruit works – strawberries, peaches, mango, pineapples, etc)
1 TB slivered almonds

In medium bowl, whisk together almond milk, yogurt and vanilla until blended. Whisk in chia seeds and let sit for 30 minutes. Stir to distribute seeds if they have settled. Put in glass or small mason jar, cover and refrigerate overnight. In the morning top with raspberries and slivered almonds. Voilà! Breakfast is ready to go!

Yield: 1 glass

Nutrition Facts:
298 calories, 13 grams fat, 1 gram saturated fat, 138 mg sodium, 30 grams carbohydrates, 17 g fiber, 11 grams sugar, 19 grams protein, 6% Vitamin A, 54% Vitamin C, 55% Calcium, 19% Iron