I love, love, love making homemade granola. It’s such a lovely breakfast treat that makes getting up at the crack of dawn for my ol’ day job a little more bearable. The granola flavor I’ve been enjoying this week? Pumpkin-raisin.
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Peanut butter – how I missed thee! I was without it for about the past week, until my planned trip to the grocery store last night, and it would not be exaggerating to say that my life felt a little emptier during that time. My workday was not the same without my mid-morning snack of apple slices and peanut butter, and while tahini paste makes an excellent ingredient in hummus and dressings, it was not the greatest substitute for my favorite nut butter in my oatmeal. Now I’m three-cans flush with the stuff, so life is good. And in homage to one of my favorite foods ever being back in my life, I’ve created this granola.
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With spring finally here and the snow hopefully melted where you are, it’s time again for running/outdoor exercise season. You need snacks that are portable, tasty, and provide some serious fuel – which means energy bars for most people. Those are healthy, right?
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One of the first things I did last year after reading the amazing book, The Sugar Smart Diet, was to eliminate packaged cereal from my diet. I had known for a long time that the great majority of cereals – even the supposedly healthy ones – were chock-full of sugar, but I had pushed this uneasy knowledge aside, not wanting to have to consider ways to change.
