Chocolate Nut Granola

Chocolate Nut GranolaI’m the kind of person who can eat the same thing every single day for as long as it takes for me to get sick of it. When I find something that works, I tend to call it a day and will find myself making it over and over until something else grabs my attention. I just like the simplicity of having a routine and not having to spend too much time thinking about what I’ll make.

For a while, every day my breakfasts were green smoothies with a piece of peanut butter toast and my lunches were BBQ tofu tacos – dinners are usually where I get some variety. Since I’ve been in Korea, my breakfasts most days are granola with soy milk and my lunches are usually eggs on toast. Boring but happy, that’s me!

DSC_3006I had been buying a Quaker’s granola at Costco, but it’s a bit too sweet and since I haven’t been going to Costco that often, I needed another option. Back in April 2013 when Elise posted that she’d been eating nut granola for breakfast every morning, I was intrigued and made a mental note to make it myself. Finally this morning I did, and already I’m a total goner.

This stuff isn’t overly sweet and has a nice hint of salt, which I love. I made it according to this recipe from Delighted Momma but with only 1/2 cup of coconut oil as opposed to the full cup that she calls for. Even then, I could probably cut down the amount a little more. I didn’t roast my nuts or bake my granola because I don’t have an oven, but even so I’m really happy with how it turned out. It’s filling and absolutely delicious. I ate it with some plain yogurt and am going to try it with soy milk tomorrow for breakfast. I have a feeling I will definitely be making this again. And again, and again, knowing me.

DSC_3010-editSpeaking of delighted mamas, I am especially happy for my own today. She has worked so hard for the last few months getting my childhood home ready to sell, and happily it sold almost instantly, for more than expected, to a lovely young family who cried when they heard it was theirs. We are all really happy. My younger sister laughed and called me a hippie yogi when I said that it felt like there was a lot of good energy involved: that maybe the buyers could sense the love and laughter of our house, and that it’s so nice that we are passing it off to a young family the way ours was when we moved in. But that’s how it seems. It’s a good thing. (Anyways, I think she secretly loves that I’m a hippie yogi and I love that she’s practical and down-to-earth.) I wish I could have been there celebrating with them in the kitchen I grew up in, but since I couldn’t be, I’m thankful for the magic of FaceTime. Happy days!

Processed with VSCOcam with s3 presetOnce again, the recipe for this delicous granola is here.

Classic Hummus

HummusWould you believe me if I told you I’ve never made my own hummus before? It’s true. There’s a small chance I’ve been present in the kitchen when my mother or one of my sisters made it, but I’ve never done it myself.

Hummus is one of those things that is very hard to come by in Korea. Even chickpeas, that typical pantry mainstay, aren’t really floating around any grocery stores. I heard a rumour that they sell the precious garbanzo beans in the basement of the biggest department store in the entire world, which is located about twenty minutes by metro from my apartment, but I haven’t ventured there yet to find out. Suffice it to say, they are rare here. Fortunately they’re not rare on iHerb, and I have eagerly awaited my order full of chickpeas, quinoa, and eco-friendly beauty products so that I could whip up a batch of hummus. My carrot sticks were getting lonely.

What took me so long!? Homemade hummus takes approximately 5 minutes (45 if you need to cook your chickpeas yourself, as I did) and is utterly delicious. I’ll have you know that I am very happily munching on it as I write this. You’re probably not jealous though because hummus is everywhere in North America, lucky ducks. When I lived in Canada, it wasn’t rare for me to have 2 containers of it languishing in my fridge at any given time. But if you live in Korea or somewhere else on earth where hummus is scarce, you’ll understand my quiet joy.

Hummus2This is how we make hummus in Korea. In a saucepan, with lots of freshly squeezed lemon juice and a hand blender. (PS. I’d like to kiss whoever invented hand blenders. It’s such a great kitchen tool for those of us with tiny kitchens.) I sometimes make a mess, but it’s okay.

Hummus1I used a recipe from Oh She Glows for classic hummus. Angela has never once steered me wrong with her recipes, they are all excellent and always work out perfectly. This hummus is no exception.

I mean, just look at that beautiful pile of mashed up yumminess! Gorgeous. Flawless. Ready to be scooped up in obscene quantities.

Hummus3Case in point! In this photo, I’m double-dipping like it’s my job. Not even a little sorry about it.

I’m excited to put this stuff on everything. I can sense that there are homemade tortillas with hummus in my very near future. Go make some of your own! Enjoy.

White Bean Garlic Dip and Homemade Tortillas

GPG TortillasI’m over at Guinea Pigging Green today with the recipe for a delicious white bean garlic dip I threw together last week. It wound up being so yummy I just had to share it! No doubt it can be improved upon (my tiny Korean kitchen, while growing, is still not completely stocked) but it was the perfect addition to some light, fresh veggie wraps.

The same day, I made tortillas by hand for the first time. At the risk of sounding like a complete and total loser: it was so much fun! Not only did I feel like a domestic goddess extraordinaire, but the tortillas were so tasty and came out perfectly. I was following a recipe from Oh She Glows (all of her recipes are always awesome) using regular flour instead of the spelt flour she recommends.

You would have laughed to see me – I was covered from head to toe in flour, rolling out tortillas using my water bottle then whipping around to drop them into my little frying pan, doing a little dance back and forth the whole time. But it was fun. So far, my 24 before 24 list has been feeding me well – literally and figuratively!

Check out the recipe (and some other ideas for what to put in these tortillas) here!

BBQ Shrimp Flatbread Pizza

I am a blog person. Not just because I have a blog, but because I am *obsessed* with blogs. I love them. I talk about the people who write certain blogs almost as though I know them (thankfully, I have very understanding friends), and I never cease to be inspired in different ways by the online content I consume. I would venture so far as to say that blogs (and the internet, by extension) have taught me many of the life lessons of my adult life, and helped improve my quality of life tenfold.

Case in point: this pizza. Holy. Moly. Guacamole. Well, let’s put it this way: in all the years of knowing my BFF, and all the food I’ve ever fed her (cookies, cakes, savouries), this is the very first recipe that she loved so much she bought all the ingredients for herself and made it at her own house. So far, I’ve made and eaten this pizza/flatbread/pile of awesome on 4 separate occasions. Hmm.

I blame (and also thoroughly thank) Jessica from How Sweet Eats. That woman is the very best kind of crazy. She comes up with recipes I never ever would have imagined…ever. Today, for example, there is a new recipe for hot blueberry cheddar dip. (What?) But I have pinned a huge number of her recipes, because she’s just amazing. Go to her blog, scroll those archives, have happy food dreams.

And make this pizza. It’s so easy. It’s so good. It’s a crowd-pleaser. And, happily, it’s based around the vegetables and cheeses that I tend to have hanging out in my fridge! Win/win/win.

Disclaimer: there is a “flatbread” dough to make, but do not let those words intimidate you. I promise you will be in awe of how easy it is. Each time I make it, the aforementioned BFF goes “wait, that’s it?”. And I nod sagely. With flour on my face, undoubtedly.

Here is the recipe! Sally forth and tally ho and make this, hop to! You will not regret your decision. 

Ps. Don’t forget handfuls of cilantro and big squeezes of lime. That stuff is make-or-break, savvy? xo.

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