I’ve been trying to get in the habit of eating breakfast every morning. I needed something that was filling and quick (or at least something that I can take to work easily). I stumbled across this super yummy granola at Target but it didn’t last very long, like 3 days, and by last I mean I ate it fast. Long story short, I decided make my own and it was even better! What is also great about it is it only has 5 ingredients!
Here’s how to make it
4 cups Oats
2 tbsp Quinoa
3/4 cup Shredded Coconut
2 tbsp Honey
1 cup Dark Chocolate Chips
-Preheat oven to 350 degrees.
-Mix together oats, quinoa, and coconut in a large bowl. Slowly incorporate honey and mix well.
-Line a baking sheet with tin foil
-Pour mixture onto the baking sheet and put in oven for 5 to 8 minutes or until toasted
-While the mixture is still hot, pour mixture back into bowl and incorporate chocolate chips
*Optional: add an extra 1/2 tbsp of untested coconut at the end
On March 15th Cracker Barrel opened their take on a fast paced biscuit/coffee shop, Holler and Dash. Nestled in the heart of Homewood, H&D has the country feel, signature to Crackel Barrel, with a modern twist.
I finally got to visit last week. I went with the Hollerback Club, their take on a BLT. It had fried green tomatoes, guacamole, bacon, hollerback sauce (their take on a comeback sauce I’m guessing) and it was served with pickled okra.
It was legit. I also had Colectivo Colectivo coffeeolectivo coffee. This was my first time having it and I’ll definitely be getting it next time. They also serve H.C. Valentine and Stumptown coffee.
I love that they used ‘camping’ plates. It gave it that country vibe without overdoing it. Unfortunately I think the mugs were actually all ceramic and not like a camping mug. And that’s my only negative point!
Check them out! They’re open Monday-Friday 7:00-2:00!
Roasting pumpkin seeds is probably one of the easiest pumpkin related recipes there is and it’s oh so yummy! The best part of it is that you’re using what you were already going toss out from carving your pumpkin.
- Pumpkin seeds – about 2 cups (amount depends on size of your pumpkin and how many you carve)
- Butter or olive oil
- Preheat the oven to 350 degrees. Take all the pulp, aka pumpkin guts, and put it in a large bowl to rise off. *Helpful hint if you fill the bowl with water the loose seeds will float to the top and the rest of the pulp and seeds will sink to the bottom. Scoop the loose seeds off the top and separate the rest of the seeds from the pulp.
- After the seeds are rinsed, spread them out on a towel to dry off a bit. Don’t worry about getting them completely dry; if you leave them too long they will stick to the towel. From here you have two options.
- Option 1: put the seeds back into the bowl, melt 2 Tbsp of butter (or olive oil) and drizzle it over the seeds, sprinkle salt and pepper and toss until coated. Then spread them out evenly on a baking sheet. Or, Option 2: evenly spread the seeds out on a baking sheet, melt 2 Tbsp of butter (or olive oil) and drizzle over the seeds. Season with salt and pepper.
- After you are done with either option, put the baking sheet in the oven and cook until fragrant about 15 min.
- 1 lemon (preferably Meyer but can be any type) quartered
- 10 sprigs of fresh thyme (I used a variety of lemon thyme)
- 1 tablespoon of honey or 1 inch square honeycomb (I used Back Forty’s Truck Stop Honey Wildflower Honey)
Place all of the ingredients into a small saucepan and pour over just enough water to cover them. Bring the water to a simmer for 2 minutes and then remove from heat.
Cover and let steep for 5 minutes. When the mixture is done steeping, strain into a cup.
Adapted from Modern Pioneering by Georgia Pellegrini
All photographs are taken by me, Emma Antaillia, unless otherwise stated