i’m never buying granola again

i love yogurt.

homemade granola

one of my favorite treats is yogurt, granola, and fruit.

i eat it almost everyday.

recently i searched on pinterest for homemade granola recipes.

specifically, recipes that are gluten/wheat free.

{if you’ve been following along for  while you may remember that baby girl has a whole wheat sensitivity, so we are not totally gluten free, but try our best so she is not uncomfortable}

i found a few recipes, and after i read through them i figured it would be pretty easy just to come up with my own.

  • 4 cups Trader Joe’s Rolled Oats (they are 100% whole grain/gluten free/wheat free/dairy free)
  • 1-1/2 cup Trader Joe’s Crisp Rice Cereal (this is NOT gluten free, but you can buy a version of Kellogg’s Rice Krispies that ARE gluten free)
  • 1 cup Trader Joe’s Raw Sliced Almonds
  • 1/3 cup vegetable oil
  • 2/3 cup honey
  • cinnamon

mix dry ingredients in a large bowl.

add oil and honey.

mix together until well coated.

spread on a cookie sheet and sprinkle with cinnamon.

put in an oven preheated to 300 degrees.

cook for 15 minutes.

remove from oven and loosen from tray to turn over.

cook for another 10-15 minutes.

remove from oven and let cool.

place in an airtight container.

that’s it!

i am sure you could add a number of other items to the mix, but i like to keep mine pretty simple just to add a crunch to my treat.

i am pretty sure i will never be buying granola from the store again!

home is…homemade in the kitchen.

who likes pancakes for breakfast?

We do!

It’s what the kids wanted for breakfast this morning and three or four other times in the last week.

They also like them for dinner.

And, I don’t feel bad feeding them to the kids that many times a week.

Do you know why?

They are actually good for them!

Here’s the trick…

EQUAL PARTS: egg, oats, and cottage cheese

Yep, eggs, oats {I like to use the gluten free oats from Trader Joes}, and cottage cheese!

(2 large eggs are pretty much equal to 1/2 cup, so use 1/2 cup oats and 1/2 cup cottage cheese)

Add some cinnamon and vanilla (probably about 2 tsp vanilla and cinnamon to taste).

Blend it all together until smooth.

Cook them on a med heat in a skillet.

Serve with your favorite pancake toppings!

We like chocolate chips, strawberries and whipped cream, and good old maple syrup!

Wouldn’t pancakes be great for breakfast on Christmas morning?!

Remember to go leave a comment to enter my {december blog giveaway}!

home is…getting my kids to eat food that is good for them!

28-day detox & gluten-free bread recipes

I am on day five of the pre-cleanse for a 28 day detox.

It is led by the dietician at our healthclub…it’s not a fast, colon cleanse, or caloric restrictive program.

We eat whole foods and eventually replace a couple of meals with smoothies.

Basically, we eliminate alcohol, caffeine, refined sugars and flours, dairy products, and foods containing yeasts.

We will eat a lot of organic veggies, lean protein, and some fruits.

Since baby girl has a wheat and dairy sensitivity this is probably how we should be eating anyway. So, I am looking forward to this challenge and hopefully making some longterm changes for our family.

We tend to eat pretty healthy, but when Ryan travels I eat like crap.


And, he probably does, too.

I get tired and the last thing I want to do is cook, so I make some mac & cheese or a hot dog for the kids, load the rest of their plate up with the berries and fruits I know they will eat, but we all miss out on the veggies that are so good for us!

I am cheating myself and my kids.

I hope that I can change that and cook some family friendly foods that are easy and good for all of us!

I got sidetracked a bit by an impromptu roadtrip to Idaho over the weekend (more on that later). I guess it’s a good thing I am just in the “pre-cleanse”.

At any rate, it has prompted me to pull out the Pamela’s Baking Mix from the pantry and try out some gluten free/sugar free/dairy free recipes.

Last week I baked some banana bread that the whole family liked. I doubled the batch and added a bit too much salt, but otherwise it was very tasty. Here is the recipe:

4 tablespoons butter, melted
1/2 cup sugar or honey
2 eggs, beaten
1 cup banana, mashed
1-3/4 cups Pamela’s Baking & Pancake Mix
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup nuts (optional)

Beat together butter, sugar or honey, eggs and banana. Add remaining ingredients and mix together. Pour into a large greased loaf pan.

Bake in a preheated 350° oven for 1 hour, or until an inserted toothpick comes out clean.

Just a few minutes ago the little guy and I put some chocolate chip pumpkin bread in the oven. I did not make the topping…we’ll have to see how it turns out! Here is the recipe for that one:

Pumpkin Bread with Crumble Nut Topping

4 tablespoons butter, melted
1/2 cup sugar {I used honey instead}
2 large eggs
1 cup of canned pumpkin
1-1/3 cup Pamela’s Baking and Pancake Mix
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

¾ cup semi-sweet chocolate chips (optional)

Topping: (optional)
2 tablespoons butter, melted
1/3 cup packed brown sugar
1/2 cup of nuts (sliced almonds, walnuts, pecans)

Beat together butter, sugar, egg, and pumpkin. Add remaining bread ingredients and mix together. Gently mix in chocolate chips.  Pour into a greased loaf pan (8 x 4). Mix nut topping ingredients and smooth evenly over batter to the edges. Bake in a preheated 350° oven for 50 to 60 minutes, or when toothpick inserted comes out almost clean.


I am using organic ingredients where I can and find that Trader Joe’s has a great selection. I also shop at Safeway and use their “O” brand. We also live less than 2 miles from a Whole Foods and I know I can find plenty of organic and gluten free cooking supplies there. I am finding it hard to find options that are BOTH organic AND gluten free, but I am sure it will happen soon.

home is…making healthy lifestyle changes.