Coconut Granola

This is an easy coconut granola recipe that I love to eat with greek yogurt and fresh fruits!  Great to have on hand for breakfast or a quick snack or to give away as a gift!  Enjoy!

Ingredients:

2 cups old-fashioned oats
1/2 cup shredded sweetened coconut
1 cup of mixed nuts (i buy it from the grocery store because it's cheaper than buying everything separately)
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons coconut oil, melted
1/2 cup Lehua honey
1 teaspoon vanilla extract
1/4 teaspoon coconut extract (optional)

Directions:

1. Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper. Set aside.
2. In a large bowl, combine oats, coconut, mixed nuts, cinnamon, and salt. In a small bowl, whisk together coconut oil, maple syrup, vanilla, and coconut extract. Pour liquid mixture over dry ingredients. Stir until dry ingredients are well-coated.
3. Pour the granola mixture onto the prepared baking sheet. Spread granola into an even layer. Bake for 30 minutes or until granola is golden brown, stirring every 10 minutes.
4. Turn down the oven temperature to 250 degrees F and bake for 30 minutes, stirring every 10 mins.  Let granola cool completely. Store in an air-tight container. Makes 12 servings

** Every oven is a little different, so  the granola might require a little less or little more time in the oven. 

Calories  204 cals; Carbs 25 g; Fat 11 g; Protein 4 g; Sodium 5 g

Quinoa salad

 

If you have never tried quinoa (keen'wah) before, you are in for a  treat!  It's actually the seed of a variety of goosefoot and was of great nutritional value to in pre-Columbian Andean society.  It is a complete protein, which means that it is high in protein and includes the 9 essential amino acids that humans and animals need for their dietary needs.  Here is one of my favorite ways to eat quinoa! 

Quinoa Salad

2 cups quinoa

3 3/4 chicken broth or water

1 can of corn

1 can of black beans, drained

1/2 cup of feta cheese 

3-4 roma tomatoes, seeded and chopped

1/2 red onion, finely chopped

cilantro, chopped

Wash and rinse quinoa, similar to the way we wash rice.  Place the quinoa and chicken broth (or water or vegetable broth) in the rice cooker/warmer and press play!  Once the quinoa is done, allow it to cool.  Then add corn, black beans, feta, tomatoes, red onions (they don't have to be red onions...you may also use maui onions or vidallia onions), and cilantro.  Mix and refrigerate.   Makes about 8 servings.