Lots of hippie-dippie things are going on in the world right now and I figured we should talk about them.
To start, birkenstocks are back in style. I bought a white pair last week and I’m currently expecting their arrival. Pretty excited about ’em, you guys. I might even live on the edge and wear them with a cute pair of socks. Sue me.
And Tevas!! Also back in style. Not sure how I feel about this return. They kinda bring back some terrible 90s nightmares.
Speaking of Colorado-type things…granola! Grain-free granola is totally a thing. No grains. No gluten. And while we’re at it, no refined sugar. You would think I’d be leading you down a depressing healthy hole of complete nonsense but seriously this is my favorite granola in the entire world. Yes, I’m absolutely serious. There’s a good chance that after this I won’t ever return to oat-based granola. Why would I? I don’t need them. I have nuts like almonds, walnuts and macadamia, and seeds like sunflower and black sesame. And a bunch of delicious fruit like golden berries and goji berries.
I’m in love. Today’s post is my ode to granola-y-type things.
Last night I set my alarm clock for the first time in a week or so. (Amelia seems to have adjusted because she, too, has been sleeping in—a Christmas miracle!) And I’m surprisingly eating sorta healthy, and not because I set any particular parameters or diet-resolutions, but because my body actually doesn’t want sugar and crazy carbs, at least for now.
I spent the past few weeks sleeping, drinking lots of water, drinking lots of other stuff, catching up with friends and taking the time to just read. It’s been amazing. I think that rest has made me so excited and energized for 2014.
This week I’ll be sharing a few healthy(ish) recipes that aren’t necessarily diet food, but sort of what our bodies are calling for after enduring stuff like marshmallows for dinner.
This granola comes from the queen of granola, Megan Gordon from A Sweet Spoonful. She’s the head lady in charge and granola-maker at Marge Granola, and the author of the newly released book, Whole-Grain Mornings! You guys, you know I love me a grain.
You know the bulk bin area at the grocery store? You know, the area where they have all the crazy nuts, different flours, dried fruits and oats. THAT place is my absolute favorite section.
I feel like my brain goes into overdrive and all I wanna do is try all sorts of stuff I’d never normally think to cook with. It’s inspiration central. It’s also the place where people loooove sticking their entire hands into the bins so they can try a little bit of this or that. WHY?! Not ok. As a society we should be a little better than this. I mean, at least use the scooper!
Right now I’m having a moment with freeze dried strawberries. I blame the astronaut ice cream I loved eating whenever we took family trips to the space museum. If you’re new to the world of freeze dried fruit, it has the same exact texture as the astro ice cream but a totally different flavor. Think strawberries in overdrive. Yes, it’s magical.
For the past couple of weeks, I’ve been partying hardcore with butter and cheese and more cheese. You’ve been here to witness all of them, and some of you lunatics even participated. Thank you for that.
But sometimes my body needs a butter and cheese break. I didn’t make any crazy plans or goals or get on any weird diet…I just woke up on Monday morning and didn’t want a ham and cheese croissant with my coffee. CRAZY!
Instead, I walked into my kitchen, looked in the cupboards and took out all of the ingredients for exactly what my body was calling for: Olive Oil Granola.