Sugarlaws: Living Sweetly.

Entries Tagged as 'food'

recipe: homemade granola

June 13th, 2013 · 3 Comments

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I made this granola a week or two ago, and I couldn’t wait to share it with you guys!  If you haven’t had homemade granola, you’re completely missing out — the store-bought kind tastes so processed and not nearly as yummy in comparison!  Truth be told, I’d usually pick cereal over granola in the supermarket, but homemade?  It beats anything, hands down.

And the best part about granola is that you probably have all the ingredients on hand!  We have so many bags of dried fruit, nuts, oatmeal and sweet syrups in our house, it’s a wonder I don’t make this every week.  Maybe I’ll start!

One trick that made this recipe so much better than my earlier attempts: not adding the dried fruit until after the granola had cooked!  I hated having extra-dry, overcooked raisins in prior tries, and this made so much of a difference.  Everything just tasted fresher and better!

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Homemade Granola

INGREDIENTS
3 1/2 cups old-fashioned oats
1/2 cup raisins
1/4 cup dried cranberries
1/2 cup coarsely chopped raw almonds
1/2 cup coardsely chopped raw walnuts
1/3 cup brown sugar
3 tablespoons olive oil
1/4 cup honey
2 tbsp flaxseed
1 teaspoon pure vanilla extract
Water, if necessary

DIRECTIONS
Preheat the oven to 325 degrees F.  Mix together the oats, almonds, walnuts, sugar, olive oil, honey, flaxseed, and vanilla in a large bowl.  Stir well so that everything is mixed through thoroughlt (if you don’t have enough liquid to cover everything, you can add a tablespoon or two of water to the mixture).

Spread the mixture in an even layer on a baking sheet lined with Silipat or parchment paper.  Bake until golden, about 30 minutes, stirring the granola every 5-10 minutes with a spatula so it will cook evenly.  Remove from the oven and stir in the raisins and cranberries.  Serve warm or at room temperature, with milk or yogurt.

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Tags: Breakfast and Brunch · food

recipe: perfect baked spinach and eggs

June 6th, 2013 · 9 Comments

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Chad and I have been traveling a lot lately — some of it together, some of it on our own, and it’s been really rare that we have a break for a Whole. Entire. Weekend.  Which is essentially what happened on Saturday and Sunday.  We woke up in our house, looked around, and realized we could just… chill out.

Which, obviously, for me, meant the opposite of chilling: it meant cooking!  Breakfast, lunch and dinner, and a few snacks in between.  You guys may have seen some of these photos already on Instagram, but I wanted to give you the whole recipes!

So start with these yummy baked eggs, that just take a few minutes and a couple of fresh ingredients.  Healthy, easy, and absolutely delicious!

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Perfect Baked Spinach and Eggs

INGREDIENTS
10 oz baby spinach leaves
1 tsp garlic powder
1/4 cup olive oil
Sea salt
Fresh ground pepper
2 large eggs
4 tbsp spreadable cheese (I like Boursin)
2 large slices multigrain bread

DIRECTIONS

Preheat oven to 375 degrees.  Lightly grease a baking dish and place two slices of bread inside.  Slather the bread with the spreadable cheese, and set aside.

Meanwhile, in a small saute pot, mix the spinach, garlic powder, olive oil, sea salt and fresh ground pepper together.  Cook until the spinach wilts, about 5 minutes. 

Spread the spinach over the slices of bread evenly.  Create a small indentation for each egg in the center of the bread.  Gently crack an egg into that indentation for each slice. 

Bake for 15 minutes, or until the eggs are set.  Serve warm and enjoy!

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Tags: breads · Breakfast and Brunch · food

recipe: artichoke and spinach quinoa

May 24th, 2013 · 3 Comments

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A few weeks ago, Chad and I revamped our kitchen and eating habits — we’ve always eaten reasonably healthy, but we started to realize that we were consuming a LOT of junk food.  In New York, I’d usually stop by a grocery store once every few days, and there were always easy takeout options that we went to in a pinch.  In Houston, our routine is really different — we cook a lot more on a day-to-day basis, but since everything isn’t in walking distance of our house, we depend a lot on what we have on hand. 

Which… eventually became a lot of junk food.  We were caught in this cycle of me buying food, Chad not knowing what we had and grabbing less healthy options by default, and then I wouldn’t buy as many healthy options because we never ate them… big mess.  But a few weeks ago, we decided to make a major effort to be all-around healthier.

So I thought I’d share with you guys one of my new go-to recipes!  Quinoa is actually super easy to make — it only takes 15-20 minutes to cook and it’s a whole grain that’s packed with fiber.  Pair it with some easy staples like artichokes and fresh baby spinach, and you have a quick, simple dish that’s perfect for a healthy weeknight dinner!

And, yes, I still totally cheat — there’s still ice cream in our freezer and I’ll kick and scream before giving up flavor-blasted goldfish (love them!).  But overall, these are good, healthy steps in the right direction!

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Artichoke and Spinach Quinoa

INGREDIENTS

2 tablespoons olive oil
1 cup chopped baby spinach
1/2 teaspoon fleur de sel
1 14-ounce can artichoke hearts
1 cup vegetable stock
2 cups uncooked quinoa
1 teaspoon fresh lemon juice
1/2 tsp garlic powder
Water

DIRECTIONS

Before cooking, rinse the quinoa thoroughly using a mesh strainer. 

Cook the quinoa according to package directions, but replace one cup of water with vegetable stock (so, if the package calls for 4 cups of water, use 1 cup of vegetable stock and 3 cups of water).  After the quinoa is cooked, stir in the artichokes, baby spinach, olive oil, garlic powder and lemon juice.  Leave the mixture on low heat, stirring frequently, for about 2-3 minutes or until heated through.  Serve warm or at room temperature. 

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Tags: food · main dishes · side dishes