Crispy Banana Granola

I'm about to move to a new Chicago flat.  You know that point in packing where you realize there are far too many bananas in your freezer? I hit that point.  Of course the first thought was to make banana bread for everyone I know.  However, I had already used my flour stash, and want to avoid buying any more bulk items until I am stocking my new kitchen.

The solution? Granola! I added in whatever ingredients were in my pantry, which turned out to make a delicious granola while taking care of dwindling bags of nuts and seeds.  

Though bananas are a main wet ingredient here, the banana flavor is very mild and hardly discernible.  Rather than a strong taste, they impart a subtle sweetness that blends nicely with the olive oil and maple syrup for a well rounded, not too sweet breakfast staple.

Let's get going... 

Put 3 cups of oats in a large mixing bowl.

Add about 1 cup of nuts of your choice, roughly chopped.  I had some sliced almonds, some whole raw almonds, and some pecans on hand.

Add some seeds! About 1/2-1 cup of seeds of your choice here.  I finished up a bag of chia seeds, which didn't quite measure up to 1/2 cup.  It's all good... granola is perfect for finishing random bags of chia seeds.

Add your wet ingredients.  You could mix the wet items together first and then add to the dry, but I was into a one-bowl situation.  I added about 3 tbsp olive oil, 3 tbsp maple syrup, and 1 tsp vanilla extract.  Eyeball it, it doesn't have to be perfect (plus then you don't have to wash measuring spoons...).

Add some salt to highlight the sweet flavor of the banana (trust me).  I added about 1/2 tsp.

Banana time.  You could mash the banana first then add, but I just tossed it all together.  Since my bananas were previously frozen, they were very soft and easy to mash.  Stir well so that there are no remaining clumps of banana, and so all ingredients are well combined and coated with the liquids.

Simply bake at 400F for 20 minutes, stirring every 5-10 minutes.  When finished baking, be sure to let the granola cool completely before putting it into a container.  This ensures it stays nice and crispy.

I've been enjoying my granola with almond milk and figs every morning this week.  Give it a try- it's absolutely magical. 

Rhubarb Maple Baked Oatmeal

As noted in the Plan-Ahead Salad post, there has been a lot of planning ahead for meals happening lately (except for those dinners that end up being cereal or spoonfuls of nutella... guilty as charged).  Mornings tend to be a rush for the door, leaving breakfast as a last thought.  I couldn't say no to the beautiful rhubarb at the farmers market last weekend, and thought it might perfectly suit a make-ahead breakfast.

This baked oatmeal comes together in a flash, and keeps all week for easy eat-and-go breakfasts.  The rhubarb blueberry layer on the bottom gets syrupy and soft, while the oat layer over top softens and crisps around the edges.  Adding sliced almonds gives the perfect crunch in each bite, and local strawberries top the oats off just right.  I have loved eating this in the morning all week, heated in the microwave and drizzled with a bit of maple syrup.  The only downside to this dish is having to turn on the oven on a hot day... but it more than pays off!

Rhubarb Maple Baked Oatmeal

Adapted from Edible Perspective

Ingredients

1 1/2 cups chopped rhubarb

1 cup frozen blueberries (feel free to use fresh!)

1/4 cup plus 2 tbsp buckwheat flour (or any flour of your choosing)

1/4 cup brown sugar

1 3/4 cup oats

1/2 cup plus 2 tbsp sliced almonds

1/4 cup ground flax seeds

2 tbsp cinnamon

1 tsp baking powder

1/2 tsp salt

2 cups unsweetened almond milk

2 tbsp maple syrup

2 tbsp olive oil

1 tbsp vanilla extract

1/2 cup sliced strawberries

Directions

1.  Preheat the oven to 350F.  

2.  Mix together rhubarb, blueberries, 2 tbsp buckwheat flour, and brown sugar.  Layer this mixture in the bottom of a pie dish or 9x9 baking dish. 

3.  Combine the dry ingredients: remaining buckwheat flour, oats, 1/2 cup almonds, flax, cinnamon, baking powder, and salt.  Once well combined, pour evenly over rhubarb mixture.

4.  Combine the wet ingredients: almond milk, maple syrup, olive oil, and vanilla.  Pour over the oat layer evenly, gently moving around (not quite mixing) the layers to ensure the liquid gets to the bottom. You don't want to mix the layers here!

5.  Top with remaining 2 tbsp of almonds and sliced strawberries.  Bake for 35 minutes.  Let cool for 5 minutes if serving immediately, or cool completely and refrigerate if using later.

6.  Relish in how amazing your mornings just became.

Plan-Ahead Summer Salad

L and I have been busy.  Crazy busy.  Wishing we had 6 more hours in the day busy.  There has barely been enough time to sleep, let alone plan, prep, and cook a meal.  This weekend I carved out some time to make some meals ahead for the week.  Working a bit ahead helped to make sure a healthy meal was accessible at my fingertips.

With so much gorgeous produce available lately, the market was teaming with inspiration.  I picked up handfuls of spring greens, strawberries, a few root vegetables, asparagus, and peas with hopes of a veg-heavy spring make-ahead meal.  This salad is the perfect early summer dish- fresh, a bit spicy, colorful, and so delicious.  To make sure it lasted through the week, I used two varieties of kale as the base greens.  Kale is a great salad addition- it can hold up to salad dressing, keeping the crunch and not getting soggy  in the fridge for a few days.

Plan-Ahead Summer Salad
(Serves 4, or dinner for one person for 4 dinners!)

Ingredients
1/2 lb waxy Potatoes (such as red potatoes or fingerlings)
1/4 lb Asparagus
2 slices Bacon
1/2 bunch (about 1 cup) Red Kale
1/2 bunch (about 1 cup) Tuscan Kale
1 small handful Sorrel
1/2 cup Shelled Spring Peas
1 small handful Breakfast Radishes
1/4 tablespoons chopped Chives
2 tablespoons Dijon Mustard
Juice from 1/2 Lemon
2 tablespoons Red Wine Vinegar
1/4 cup plus 2 tablespoons Olive Oil
Salt, Pepper

Directions
1.  Start by roasting the potatoes.  Preheat the oven to 375F.  Cut the potatoes into bite-sized pieces, toss with 2 tablespoons olive oil, sprinkle with salt and pepper.  Roast for 15 minutes or until crispy.
2.  Cut the asparagus into 1-inch pieces.  Heat a skillet over medium heat.  Sauté asparagus with a bit of water (a tablespoon or two, enough to create some steam) until tender.  Run under cold water or put in an ice bath after cooking.
3.  Cut bacon into strips.  Saute in a dry skillet over high heat until crispy.  Drain on a paper towel, and reserve.
4.  Wash and tear kale and sorrel into bite-sized pieces.  Shell peas, thinly slice radishes, and chop chives.  Combine in a large bowl.  Add potatoes, asparagus, and bacon, mixing to combine.
5.  Make dijon vinaigrette: whisk together dijon, lemon juice, vinegar, and a pinch of salt and pepper.  Pour olive oil in a steady stream while whisking.  When well combined, pour over vegetable mixture.
6.  Toss well and enjoy! Immediately, or as needed.
7.  Relish in the deliciousness of in season produce :)

Eggplant Rollatini

This simple eggplant dish makes for a great weeknight dinner or lovely appetizer to share with friends.  It's simple too! With a few key reminders, it's foolproof and sure to be amazing.

First, salt and drain the eggplant to get out the bitter water.  Once it has drained for at least 30 minutes, cook the slices in a bit of olive oil in a skillet.

Roll each slice around mozzarella.  Feel free to add in a slice of prosciutto, or maybe some grated parmigiano too! 

Secure with a toothpick, and bake along with tomato sauce.  Serve along with a ceasar salad, or perhaps some simple pasta tossed with olive oil, parmigiano, and black pepper.

Eggplant Rollatini
Ingredients
1 Eggplant, sliced lengthwise
Salt
2 tbsp Olive Oil
4 oz Mozzarella, sliced into thick matchsticks
Your favorite tomato sauce*

Directions
1. Preheat oven to 375 degrees.  Sprinkle eggplant generously with salt, and let drain in a colander for at least 30 minutes.
2. Heat olive oil in a skillet.  Rinse eggplant, pat dry, and cook for 2 minutes on each side, until it begins to soften.
3. Roll each eggplant slice around a piece of mozzarella, secure with a toothpick.
4. Coat the bottom of a cast iron skillet or baking dish with tomato sauce.  Layer in eggplant rolls, and cover with more tomato sauce.
5. Bake at 375 degrees for 15 minutes, or until hot and bubbling.

Au Naturale: Deodorant

I have been trying to go more natural with my cosmetic and grooming products.  Facial products and shower products have been quite easy, thanks to Queen Bee and Whole Foods.  But deodorant? That was one that just kept failing for me.

As I looked for a natural deodorant, my requirements were 1) keeping me clean and fresh all day, 2) all natural and healthful ingredients made in a way that is friendly to the environment, and 3) continued protection, even during runs and hot yoga.  Turns out this was a tall order.

Source: Healthy Tipping Point

First I tried Tom's natural deodorant.  I love the Tom's brand toothpaste, but the deodorant just did not work for me.  I even did a midday run to the drugstore for some new deodorant because I was so self-conscious!  I know it works for some people, but Tom's just did not mesh with my body.

Source:  Crystal Deodorant Website

I had heard some good things about a crystal-based deodorant from a few sources that I trust.  So I decided to give it a try.  I found it at Whole Foods, but it is sold in most drug stores as well as online.  It was weird at first, since you need to wet the bar before applying, and also because it was a bit rough in texture.  Nothing uncomfortable, but not the smooth creamy stick I was used to.  Luckily, I loved it! It worked great for the whole day, even the first time I tried it (apparently some people need a "transition period" before it really works to its full potential).

I have been using crystal-based deodorant for a few months now, and am still happy with the results.  Though it sounds a bit unconventional and possibly weird, I am so glad I gave it a try! I feel so much more confident in applying a pure product rather than one that is laden with chemicals.  If you are looking for a natural deodorant, I highly recommend it!

Do you use a natural deodorant? What works for you?

How To Avoid The Gym

I don't go to the gym.  That's right.  I said it.

It's cold.  And dark.  And snowing.  Why would anyone want to trek to the gym?  Besides, gym memberships add up fast.  Personally, I would rather spend my $50 (or $60... or more...) on projects for the apartment, or a nice dinner out.

I have developed a stash of exercise ideas to keep up my fitness without having to rely on the gym.  Some of these workouts have made a huge impact on my motivation to stay fit during the winter.  I have to say, my strength and flexibility are improving every day! Here are some ways to work out without going to the gym.

1. Run or Walk
I know, it's freezing out, and daylight is minimal.  I avoid going out on the coldest of days, but when it is manageable, I like to bundle up and hit the road for some fresh air and a few miles.  If I can't handle the thought of running in the cold, I put on some extra layers, grab my iPod, and walk around my neighborhood to get some exercise while taking care of my errands.

2. Nike Training Club iPhone App
I can't say enough about this app! My best friend introduced me to it, and I can't thank her enough.  You can choose your type of workout (strength, cardio, core, flexibility), your fitness level, and a workout that fits your time availability.  The app guides you through the workout, complete with motivational phrases occasionally.  I love it! I do at least 3-4 of these workouts each week.  Did I mention it's FREE!? Seriously.  Get this now.

3. Yoga Podcasts
Did you know you can download free yoga podcasts from iTunes? Once they are downloaded, simply play the podcast from your computer, iPod, or phone and follow along on your yoga mat.  My favorite are Dave Farmar's podcasts.  I subscribe so that I automatically get any new episodes.  The podcasts are entertaining and fun, and definitely give you the yoga workout you have been craving.

 source: Power Yoga Chicago

4. New Student/Member Perks
If you do want to quit being a hermit and venture out into public, most health clubs have new member perks or trial periods.  This goes for yoga and pilates studios too! Plus, you get the chance to try several new studios or health clubs and "shop around" in case you do want to invest in a membership.

5. Lululemon Classes
Did you know most Lululemon stores offer free yoga classes and health groups? My neighborhood store offers 1-2 classes each week, and hosts a running club.  It's a great way to enjoy your community without any cost, and can turn into a great social opportunity too.  Give them a try!

{No-Cream} Creamy, Velvety Root Vegetable Soup

In need of a {creamless} creamy, healthy winter soup recipe? Look no further! This recipe does a great job exchanging cream with vegetables by blending starchy white vegetables to make the soup creamy and luxurious.  I promise you won't miss the cream here!

An extra bonus: it is literally as easy as chop, boil, blend.  Plus, though white foods tend to get a bad reputation, did you know that white vegetables are actually super nutritious, and have cancer fighting properties? Let's dig in...

Creamy Cauliflower and Celery Root Soup

Ingredients
1/2 cup French lentils
2 bay leaves
1 onion
2 cloves garlic
1/2 head of cauliflower
1 small celery root
1/2 teaspoon cumin
Salt, Pepper to taste
Optional toppings: olive oil/truffle oil, paprika, chopped hazelnuts

Directions
1.  Boil one pot of salted water.  Once boiling, add lentils and 1 bay leaf.  Simmer until lentils are tender, approximately 30 minutes, and drain.
2.  Heat olive oil in a large pot.  Add onion and saute until translucent, about 5 minutes.  Add garlic and cook another 2-3 minutes.
3.  Add cauliflower and celery root to onion mixture, stirring to combine.  Fill the pot with water until the water barely covers the vegetables.  Season with cumin, salt, and pepper, and add remaining bay leaf.  Simmer until vegetables are tender, approximately 15-20 minutes.
4. Puree vegetable mixture in a blender until smooth.  Careful with the heat here- vent the lid or cover with a towel to ensure you don't have a soup mess on your hands!
5.  Adjust seasoning to taste.  Add lentils, and stir to incorporate.
6.  Serve topped with a drizzle of good olive oil (or truffle oil!), a sprinkle of paprika, and some chopped hazelnuts for crunch.  Enjoy!

Don't Eliminate, Exchange

~~~

Did you make a New Years resolution? Though we are almost to the end of January (can you believe it?), it's never too late to make some resolutions to make small changes that can make a big difference in the overall health equation.  Whether it is adding a short walk during the lunch hour, one less cup of coffee, or one more piece of fruit everyday, making a small habit that can stick can have a huge impact.

That said, there isn't always a need for deprivation or completely taking out the luxuries that make life great.  I am a huge fan of swapping in healthier choices that feel just as special as the originals.  Sometimes the swap ends up being more satisfying and more fun to enjoy!

Swap #1: Pure Dark Chocolate for Candy
Candy might satisfy that sweet tooth, but it is definitely not doing your body any favors.  Dark chocolate is rich and velvety, and a small amount can be super satisfying.  It has beneficial antioxidants and flavanols, and has less impact on blood sugar than other chocolate varieties or candies.  Forget those Sour Patch Kids... bring on the Ghirardelli!

~~~

Swap #2: Banana Frozen Yogurt for Ice Cream
Have you heard of the banana ice cream revolution? It started with a post from a vegan blogger, and took over the cyber world.  I have tried it, and it's great! Just freeze a few peeled bananas (one per serving) until frozen solid, and blend them until light, fluffy, and smooth.  For fun, add some dark chocolate chunks (see swap #1!), cinnamon, or vanilla extract.  This swap decreases sugar, fat, and dairy intake, provides fiber, and adds to your daily fruit intake.  What's not to love?

Swap #3: Vegetable Blended Soups for Cream Soups
There is no time for hearty soups like January.  Instead of packing in the calories and fat with a cream soup, try making a pureed soup using vegetables for the "creamy" component! Some successful recipes: potato, cabbage, and leek; celery root and cauliflower; butternut squash with ginger; and white bean.  It's easy- boil chopped vegetables in broth or seasoned water until tender, blend with a blender or immersion blender e voila! Creamy soup! Be sure to use potatoes, beans, cauliflower, celery root, or another starchy vegetable/legume to up the creaminess.
(Bonus: look for a creamy vegetable soup recipe next week!)

~~~

Swap #4: Honey for Sugar 
Do you use sugar in your tea, coffee, on your cereal, or perhaps to add sweetness to fruit? This is a beyond easy swap.  Use honey! It is as sweet as sugar, but is natural and minimally processed.  There are more benefits too if you choose a raw, local, organic variety.  Honey may decrease regional allergy symptoms (since pollen is the basis of honey, your body develops a tolerance to regional types), and is a natural antibiotic.

Swap #5: Red Wine...
Kidding! Why would anyone want to swap out wine? Plus there are beneficial antioxidants, as long as you choose red varieties.

Have you made any healthy swaps this year? Are there any foods/drinks that you want to swap out for a healthier choice?

The Perfect Winter Salad

 

Salads always feel so...cold... to me in the winter months.  Now that December has arrived (!), it has been harder to pull out salad greens at mealtime.  The solution? A heartier, warm salad of course.

I had leftover baguette laying around, along with a few spare mushrooms and half of a butternut squash.  I decided to whip up a modified panzanella, and it turned out to be the salad winter has been asking for all along.

There's no real recipe for this salad, but here's the general gist:

  I roasted the butternut squash in a 400F oven for about 20 minutes while I sauteed mushrooms.  Once the squash was finished, I toasted the hazelnuts enough to loosen the skins.  Kale had quick flash in the mushroom pan, just enough to soften but not enough to wilt.  Since the baguette was... uh... hard as a brick, I cut some cubes, briefly wet them with some water to soften, and toasted the cubes in a pan with some oil until crispy.  I used Annie's Goddess dressing (my all time favorite- it's the only dressing I will buy) for the sake of time, but this salad would be great with a vinaigrette heavy on the mustard with a nice dose of white wine vinegar.  

Bring on the winter salads! This one was warming, satisfying, and completely comforting.  Dare I suggest whipping one up tonight while blasting Christmas tunes and pulling out holiday decorations? Enjoy!

Free Yoga

We are all pretty familiar with how great yoga can be.  But it can get very expensive very fast; not the best fitness outlet for girls on a budget.  Solution?  Yoga at home!  Try these SLR tried-and-approved sources for free yoga podcasts.  

Yoga to the People

Dave Farmar (on iTunes!)

Shop-Free October, and a dose of honesty

~

I have a shopping problem.

I know, it's a common "girl problem" to have.  But now that I'm out in the real world doing the adult thing full-time, it's high time that I get down to being an adult financially.  Honestly, I lost track of my spending on wants, not needs, over the past year.  And blogs had a lot to do with it, actually - the more cute outfits I saw on fashion blogs, the more I was motivated to shop even more.

With the introduction of way more expenses into my life, it's just not feasible for me to turn so many "wants" into "have's" anymore.  So - the solution?  A budget.  (Duh.)  And a serious, serious shopping soul-purge.

For the shopping purge, I'm going Shop Free October.  It's a challenge (especially since I work in corporate retail now), but I need to find new vices other than shopping.  This includes clothes AND home decor.  And, uh, this is going to be hard for me being in a new apartment and all (stay tuned for my apartment reveal tomorrow!). 

Regarding my budget (which I will share about later in the week), I am going to reward myself for a Shop Free October by rerouting the money I don't spend into a FABULOUS Sister Weekend (I promise, S!) because I want my spending to reflect my values way more truly than it does now, and being far away is hard.

I hereby declare Shop-Free October on!  Anyone care to join me?

Bright Pink

Yesterday I came across an interview on The Everygirl with an interesting and bold young woman.  Lindsay Avner, 29, is the founder and CEO of Bright Pink.

Bright Pink is a national non-profit organization that focuses on providing education and support to young women who are at high risk for breast and ovarian cancer.  The organization provides a ton of information on the website and through classes hosted around the country to educate young women on breast and ovarian cancer, breast and ovarian health, what it means to have a family history of these cancers, what options are for young women at high risk, and more.

Not only does Bright Pink educate women, but it provides an immensely strong support system for women as well.  There are online forums where women can talk openly about their experiences, Pink Pals which are women paired up for personal support, outreach groups, and a patient toolkit provided to women going through diagnosis and treatment.

Bright Pink has made a presence in several communities across the country.  Headquartered in Chicago, there are also groups in Boston, Denver, San Antonio, San Francisco, Vermont, and Washington D.C.  The organization hosts teleconferences with the top medical and research professionals to discuss new findings and preventative measures for women at high risk for breast and ovarian cancer.  The groups provide resources to get involved in research within the community.  There are fundraising events held constantly to raise more funding for research, treatment, and support for young women going through diagnosis and treatment.

To support healthy young women, Bright Pink has developed "Underwire Alerts!" If you sign up, once a month you will receive a text or email reminding you to give yourself a monthly breast exam, along with instructions and tips.  It's a simple way to increase your chances of finding abnormalities, should they arise.

This organization brings an incredibly important topic into the limelight for some much needed discussion.  I cannot wait to get involved as a volunteer as soon as I get to Chicago!

Please show your support for young women at high risk for breast or ovarian cancer.  Visit http://brightpink.org/home/ for more information.

{All images borrowed from http://brightpink.org}

SLR Loves: Queen Bee

I definitely have a favorite skin care line.  Our mom's friend in Denver introduced us to Queen Bee, a natural & organic line of skin care products.  I love my skin when I use any of my Queen Bee stash.  My favorites:

There is nothing like the Glycolic Toner.  It is the gentlest exfoliator I have found, and it clears your skin so well that it feels like you start totally fresh.  I don't use it everyday (mainly to conserve it because I love it so much), but I feel extra pretty when I do.  Definitely a must-have. 

The Exfoliating Facial Cleanser is also wonderful.  It has the consistency of honey, and it leaves your skin squeaky-clean without feeling dry. 

What's your skin care ritual?  

Recipe: Homemade Granola

I love taking Sundays to prep some meal components to keep me stocked up throughout the week.  This weekend I made some fresh granola to make breakfasts quick and easy.  It turned out great- nutty, slightly sweet, crunchy, and satisfying.  It is simple to make, and endlessly variable.  Plus, it is gluten free (if you use gluten free oats), and can be made vegan if you substitute a different liquid sweetener.  Bonus!

SLR Granola
Makes 5 cups


Ingredients

2 cups rolled oats

1 cup puffed rice

1/4 cup pumpkin seeds

1/2 cup almonds, roughly chopped

1/2 cup hazelnuts, roughly chopped

1/4 cup olive oil

1/4 honey*

2 tbsp brown sugar, packed

1/2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1/4 tsp kosher salt

3/4 cup golden raisins

3/4 cup dried cherries


Directions

Preheat oven to 325 degrees.

Combine oats, puffed rice cereal, pumpkin seeds, and nuts in a large bowl.  In a small bowl, whisk together olive oil, honey, brown sugar, vanilla, cinnamon, nutmeg, ginger, and salt until well combined.  Pour liquids over oat mixture and toss well to coat thoroughly.  Spread mixture out onto a baking sheet and bake for 45 minutes, stirring well every 10 minutes.

Remove granola from oven when golden brown and fragrant (it will not be crunchy yet, don't worry! It will crisp up when it cools!).  Add raisins and cherries, tossing to distribute.  Let cool thoroughly.

*Choose any liquid sweetener you prefer.  Maple syrup or agave would be great options!

Nutritionals
Approximate, Per 1/4 cup serving
140 calories, 6.1 grams fat, 0.8 grams saturated fat, 1.2 grams polyunsaturated fat, 4.8 grams monounsaturated fat, 0 mg cholesterol, 25.5 grams carbohydrate, 2.7 grams fiber, 7.3 grams sugar, 2.4 grams protein

What are your favorite granola mix-ins? What other make-ahead breakfasts do you love?