Aloha is the first thing that comes to mind when I think about this Tropical Granola.
It’s loaded with all things tropical like Pineapple, Coconut, Cashew nuts, Banana chips and a touch of Lime. I can honestly say, one bite and you will be swept away to a sandy beach with palm trees and a beautiful sunrise. The perfect breakfast if you ask me.
I’ve used freeze-dried Sweet Pineapple, toasted coconut flakes, salty cashew nuts, chia seeds, oats and a few other things and the combo is…..Pure heaven.
You may wonder about the salty cashew nuts, but I assure you that in combination with the sweet pineapple and coconut it’s magic.
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
• 4 Cups Whole Oats
• 1 Cup Puffed Quinoa
• 1/2 Cup Cashew nuts, salted
• 1/2 Cup Pumpkin Seeds
• 1/4 Cup Chia Seeds
• Zest of 1 Lime
• Juice of 1/2 Lime
• 2 tsp. Vanilla extract
• 1/3 Cup Coconut oil, melted
• 1/3 Cup + 2 tbsp. Agave Syrup
• 1/2 Cup Banana Chips
• 1/2 Cup Coconut flakes
• 3/4 Cup Pineapple Chunks, freeze-dried
1. Pre heat the oven to 310 F / 160 C.
Line a baking tray with parchment paper.
In a large bowl, combine the first 6 ingredients. Mix very well. In a smaller bowl combine the lime juice, vanilla, melted coconut oil and Agave syrup. Pour this mixture over the oat mixture in the larger bowl and stir to combine very well, so everything is covered with the liquid mixture.
Divide evenly over the lined baking tray and place in the middle of the oven.
Bake for 35 minutes, stirring very ten minutes. After 20 minutes add the banana chips, coconut flakes and pineapple chunks. Leave the granola untouched for the last five minutes so cluster can form.
Remove from oven when golden and toasted and leave to cool completely before storing in an air tight container.
Will keep for up to four weeks.
P.S. You can nibble on this as a snack too.
If you are anything like me, you couldn’t wait to get back on track and start with nutritious healthy food now that we’ve started the new year. I feel like I am in desperate need to replenish. How about you?
Although I had a great time during the whole month of December, enough is enough. The first thing I do, is to clean out the fridge and check very well what you have, write it down if necessary. Plan meals to use up leftovers if you have any, and as far as I’m concerned throw out the fattening stuff. Get rid of chips and salty stuff too. We need to get rid of all that water retention, you may not notice it per se, but you’ve got excess water weight for sure, unless you only ate carrots and cucumbers in December. Cleaning your fridge helps you to get the right mindset, it gets you in the mood to fill the fridge with vegetables and beautiful crunchy nutritious foods.
Clean the fridge as you normally would and then rinse with warm water and soda to get rid of any smells. Then what I do is, I get lots of vegetables, wash them, prepare them and put them in containers in the fridge at eye level. So whenever I’m hungry I can pick a healthy snack, Other things I may have are a bowl of hard boiled eggs, fat free yoghurt and low carb fruits. Some nuts are ok too, unless you want to loose a lot of weight then you really need to watch your portions, no more than 1 tablespoon a day.
TIP No. 1: First thing in the morning drink a glass of warm water with the juice of half a lemon. It purifies and detoxes the body from toxins and also kick starts your metabolism. And I mean…..it does wonders.Wait for twenty minutes before consuming anything else. Meanwhile make your detox water for the day.
TIP No. 2: Make Detox water Boil 2 liters of water ( about 0.5 gallon / 8 1/3 Cups) and let it sit for two minutes or so. Pour in a large container or teapot over 2 tablespoons of Dandelion thee, the juice of half a lemon, a few slices of ginger and one bag of green tea. Leave to infuse and drink all of it during the day. If you must, sweeten with little bit of Stevia.
Now let’s make some smoothie packs;
When you have smoothie packs ready in the freezer you will be less tempted to grab something else, and you might even feel a little guilty if you do because you really don’t have any excuses not to have a smoothie (wink).
The first thing you need to do, a day in advance, is to freeze coconut milk in an ice cube tray. It’s the best thing ever, great for smoothies and also for recipes that require just a bit of coconut milk.
Then we are going to freeze two or three more trays with a mixture of yoghurt, flax and almond butter, like this;
32 oz. of high protein yoghurt (more protein will keep you full the longest, I like Skyr)
3 tablespoons flax seeds
6 tablespoons almond butter.
Mix this in a bowl and divide over the ice cube trays. Freeze. When ready divide over six zip lock bags. This is the base. Now add the remaining ingredients and store the bags in the freezer. I have given you a few examples of what to put in the zip lock bags, but you can add whatever you like.
Blueberry Acaï Spinach
1 cup spinach
1 cup blueberries
2 tsp. Acaï powder or a frozen Acaï pack
1/2 banana, sliced
1 cup pineapple cut into chunks
1 tbsp. dried goji berries (I love these)
1 whole banana, sliced
5 frozen coconut milk cubes
Mango Passion Baobab
1 cup Mango chunks
pulp from 1 passion fruit
1 tsp. Baobab powder (optional)
1 tangerine in segments
1 cup kale
1 apple or pear, peeled and core removed
1 lemon segment
1 1/2 cups strawberries
1 orange, peeled and in segments
1 Cup raspberries
1/2 Cup strawberries
5 frozen coconut milk cubes
Chocolate Moca Smoothie
1/2 cup blueberries
1 tablespoon semi sweet chocolate chips
1 tsp. instant expresso powder
(no yogurt cubes in this one, replace with milk of choice)
When ready to use:
Place freezer bag ingredients in a blender and add 1/2 cup almond milk or soy. Blend until smooth. Add a little water if you like it a bit thinner. Enjoy and feel the goodness!
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.
Making your own chocolate is probably one of the easiest thing to make in the whole wide world. And the good part is….it’s actually good for you. Obviously in moderation because fat is still fat no matter how healthy, but at least you don’t have to feel guilty when indulging. I have used maple syrup to sweeten it and coconut oil instead of cocoa butter. And I thought since the holiday season is coming up it might come in handy to have some healthier options on hand.
So here we go, pretty straight forward and you can add anything you like, nuts, seeds and dried fruits of choice.
Makes 1 large bar
1 C. Organic Grade A Dark Maple Syrup
1 C. Organic Extra Virgin Coconut Oil, melted
1 C. Organic Cacao Powder, Raw plus 2 tbsp.
1/2 tsp. Organic Pure Vanilla Extract
Dried fruits and nuts
Melt the coconut oil by putting it in a glass bowl and placing in a hot water bath. Or melt it simply by leaving it at room temperature or near an oven or heater.
Add the cocoa powder , maple syrup and vanilla extract. Beat very well to combine.
Get a plastic container and lightly oil it, I use a Tupperware dish because it’s flexible and I can just flip out the chocolate when it has set.
So place the mixture in the Tupperware container and sprinkle with whatever nuts and berries you have chosen. Leaf in the fridge to set overnight or if you’re in a hurry put it in the freezer for about an hour.
When ready to serve or eat, flip out the chocolate and break into large pieces for serving.
You have to store this chocolate in the fridge because it will melt at room temperature.