I bring yogurt to work for lunch or breakfast pretty regularly. Mainly because it is incredibly easy to grab out of the fridge when I don’t have any appealing leftovers or I forget to make smoothies or salad ahead of time. Granola makes it not as boring!
My new favorite Chobani flavor – Key Lime!
Yield: 2 ziploc gallon sized bags
8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cup oat bran
1 cup sunflower seeds
1 1/2 cup slivered almonds
1 cup slivered/chopped pecans
1/2 cup brown sugar
1/4 cup maple syrup
2/3 cup honey
1 cup vegetable oil
2 Tablespoons cinnamon
1 Tablespoon vanilla extract
2 cups dried cranberries
- Combine oats, wheat germ, oat bran, seeds and nuts in a large bowl. (Probably the largest bowl you have – I significantly overestimated the size of this mixture).
- In a saucepan over medium heat combine brown sugar, maple syrup, honey, vegetable oil, cinnamon and vanilla extract.
- Bring to a boil.
- Pour liquid mixture over dry ingredients and mix to coat.
- Line 3 cookie sheets with parchment paper (makes clean-up so much easier) and evenly spread mixture onto cookie sheets.
- Bake at 350 degrees for 20 minutes.
- Allow granola to cool then mix in dried cranberries.
- Store in gallon sized ziploc bags. Lasts for weeks when kept in an airtight bag!
I went apple picking with some friends at Hartland Orchard a few weeks ago (one of the few dog friendly orchards I could find). The weather was fantastic – felt like a rebellious burst of summer at the end of September! The orchard was huge and had several different apple varieties. At the end of the afternoon we had picked 2 bushels of apples between the 4 of us. I also stopped in the market on our way out and bought a mason jar full of local honey, apple butter and apple cider. Yum! We had a great time but I think the happiest one there was Fiona. She ate roughly 5 apples and didn’t have to secretly steal them off the kitchen counter!
After a long day of apple eating and smelling this pup passed out in the back seat and snored the whole way home!
When we got home I put the gang to work peeling apples for homemade applesauce using Tarah’s grandmothers recipe.
I felt a little guilty making guests work so I decided to whip up some crab dip for us to snack on using the handpicked crab meat from our crab feast a few weeks ago. A big thanks to all my family that picked crab meat for me!
3 cups of fresh lump crab meat
8 oz cream cheese (I would increase to 12 oz in the future, the dip would’ve been creamier)
6 oz Greek yogurt
3 Tablespoons mayonnaise
1 Tablespoon white wine
1 teaspoon Worcestershire sauce
1/2 teaspoon mustard
1 teaspoon Old Bay
1/4 teaspoon sugar
1/2 cup shredded cheddar cheese
loaf of French bread
- Thoroughly drain any excess liquid from crab meat
- Combine cream cheese, Greek yogurt, mayonnaise, white wine, Worcestershire sauce, mustard, Old Bay and sugar in a mixing bowl.
- Fold in crab meat.
- Spread into a 9 inch pie plate sprayed with olive oil and top with cheddar cheese
- Bake at 375 degrees for 30 minutes
- Serve with sliced French bread! Enjoy!
Try to let it cool before digging in – I think we all burnt our mouths!
Corey and I signed up for The Farm Table, a delivery fruit and vegetable service based out of Richmond, VA. On weeks of our choice we receive a box with a week’s worth of produce – each week has a different box. One of our vegetables this week was radishes. I had no idea what to do with them since I have only really seen radishes as a topping at the salad bar. We found a few suggestions online but decided on pickling them.
We have served them on top of spinach salads adding a new flavor punch to the boring side salad. I think they would be great on fish tacos too!
Small bunch of radishes
2/3 cup apple cider vinegar
3 tablespoons maple syrup
1 teaspoon salt
1 teaspoon red pepper flakes
1/2 teaspoon black peppercorns
3 cloves of garlic, minced
- Slice off tops of radishes. Thinly slice (equal consistency). Add to a glass bowl (so smell is not retained).
- In a small saucepan boil vinegar, water and syrup.
- Add salt, red pepper flakes, black peppercorns, and garlic to radish container.
- Pour boiling liquid over radishes.
- Refrigerate for 24 hours then serve! Radishes will be good for weeks but probably won’t last that long!
Yield 6-10 servings
Adapted from Cookie and Kate