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Healthy Living Summit, I’m going! & a Weird, But Good Recipe

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I am so so so so sooooo beyond excited to have the Healthy Living Summit coming to my home town next weekend! I get to meet lots of blogger friends that I’ve never actually met in person. AND get to see reconnect with some bloggers like LAUREN from Me and the Mountains! I am really excited about the agenda especially the cocktail party at the Guthrie. I love that place! I live about 7 miles outside of downtown, so all of the events are pretty convenient for me and easy to get to!  Screen-Shot-2013-09-03-at-7.50.14-PM

I’m of course excited for all of the great workshops and workouts, too! On Saturday night, Molly (one of the HLS planners) and I are hosting a mini mingle at Crave in Downton Minneapolis. we’d love for you to join! Also, if you are going to be in attendance- let me know and leave your Twitter handle so I can stalk you (jk jk jk jk jk). Onto weirder things. Quinoa + Kefir + Berries.

quinoa3

This combo may sound weird, but it actually the best thing ever. It’s a superfood mega bowl. 3 all-stars: quinoa + kefir+ berries. You really can’t go wrong.

I have posted about kefir recently and I got a lot of comments like “It’s really expensive.” Well- I get mine from Trader Joe’s and it’s actually not badly priced at all! I want to say it’s under $3.00. Plus- it’s 4 servings, which makes each serving a whopping $0.75, WHICH is less than a Chobani.  Also, the serving size is 1 cup- but I never actually drink an entire cup at once. The reason I love kefir is because it is a drinkable probiotic. It sort of tastes like a tangy drinkable yogurt. Furthermore, it’s a complete protein just like quinoa! Check out this article I found that has all of its health benefits.

quinoa2

As for quinoa. The cheapest place I have been able to find quinoa is surprisingly Whole Foods. You can get a pound for like $3.79. At Target, it’s like $8.99. Hmph.

So enlighten me…

Are you going to HLS in Minneapolis?

Kefir- Love it, Hate it, Never Tried it? 

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Banana Oatmeal

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It was one of those nights of tossing and turning. No matter what I did or thought about, I could not fall into a deep sleep, I kept waking up! First, I had to pee, which requires me to walk down a flight of stairs to the 2nd floor (I’m on the 3rd)…so I laid there trying not to think about it. Then I started hearing weird noises and realized it was my stomach growling. Looked at the clock and it was only 3:00 AM (too early for breakfast and too lazy to get a snack). Finally, I got up to pee which completely woke me up. Got back to bed and laid there for a while, my mind began to wander, scheming my day. I thought about my Kin lecture yesterday on how sleep is extremely important during stressful times. Sleep = Productivity, so I turned the radio on low hoping it would lull be back to bed, only to wake up to the sunrise a few hours later!

And here I am. Wide awake, not even 8 AM.

For breakfast I thought about making something creative. If only my oven wasn’t broken :( When in doubt, banana oatmeal!!

Banana Oatmeal

Banana Oatmeal

Ingredients

  • 1/5 C old fashioned oatmeal
  • 2 T oat bran
  • 1 small sliced nanner
  • 1/2 t chia seeds
  • ~1 C water (I’ve never actually measured)

Toppings

  • 1 T PB Flour Sauce
  • 1/2 T peanut butter
  • raisins

Banana Oatmeal

Banana Oatmeal

*I should have taken my own advice and stayed FAR FAR away from Target considering the amount of stress I have been under. I got this cool ceramic bowl and placemat last night to spruce up my picture taking :)

Back to my oats. I’m telling you, there is nothing like stove top oats and I am really starting to miss them. So creamy, fluffy, satisfying. Microwaved oats are good, don’t get me wrong. They are just a lot chewier and the oats don’t expand so it seems like you have less.

I have a full day ahead of me –> workout, work, homework. Oh yah, and avoid the gigantic snow storm we are suppose to get today. They are saying 8 inches, starting at 1 PM. Is it summer yet??

Happy Friday Foodies!

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Very Vanilla Almond Granola

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Simple, crunchy granola exploding with vanilla flavor. Ditch the store-bough and make this “feel good” granola ASAP!

Simple, crunchy granola exploding with vanilla flavor. Ditch the store-bough and make this

Another week, another chance to spice up your breakfast routine.

I don’t know about you but I need variety when it comes to breakfast. And lately, I’ve been a little granola obsessed. Can’t get enough of it.

Let’s get a quick reality check when it comes to store-bought granola: have you ever read the ingredient list?! Half the time I can barely understand the ingredients. Whyyyyyyy. No thank you. When I make homemade granola I like to stick to ingredients that I understand — 7 of them to be exact! Oh and it’s done in one bowl.

Simple, crunchy granola exploding with vanilla flavor. Ditch the store-bough and make this

You’ll start with some cinnamon, oats and almonds. Then whisk together the wet ingredients… aka the GOOD stuff. A little pure maples syrup to sweeten things up, melted coconut oil for the crunch and tons of vanilla for flavor. I’m a sucker for anything vanilla which makes this quite dangerous…

So much crunch.

Simple, crunchy granola exploding with vanilla flavor. Ditch the store-bough and make this

Perfect for breakfast, pre-workout, post-workout, added to yogurt, sprinkled on a smoothie bowl. The possibilities are endless with this stuff.

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Very Vanilla Almond Granola

Very Vanilla Almond Granola

  • Author: Sandra
  • Total Time: 55 minutes
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Ingredients

Scale
  • 3 cups old-fashioned oats
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups slivered almonds
  • 3/4 cup whole/rough chopped almonds*
  • 3/4 cup pure maple syrup
  • 1/2 cup coconut oil, melted
  • 2 tablespoons vanilla extract (you read that right!)

Instructions

  1. Preheat oven to 300°F (148°C). After this,Line a baking sheet with a silpat mat or parchment paper. Set aside.
  2. Toss the oats, almonds, cinnamon and salt together in a large bowl. Set aside. Now Whisk together the maple syrup, coconut oil and vanilla. After this,Pour over the oats and toss to coat. Make sure all the oats and almonds are coated.
  3. Spread onto the prepared baking sheet and bake for 45 minutes total, stirring every 15 minutes. I don’t stir vigorously as I like to have some chunks left. Allow granola to cool completely – the air will help the granola become crunchy.
  4. Make ahead: Granola is PERFECT to make ahead because it stays fresh for up to 3 weeks when stored in an airtight container at room temperature.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, snacks

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Cranberry Pumpkin Almond Granola Bars

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New season, the weekend, new recipe.

You’re going to love these! Really, you are

But first, what are your plans for the weekend? Anything fun and exciting? Not here, it’s a hot 90 here. Oh oh! Today we’re officially ONE MONTH away from moving in! Just ONE MONTH! AH!

But back to why you’re really here.

Here’s a healthy snack recipe that I made the other day to munch on throughout the week. I find myself needing variety when it comes to snacking. Variety, always. These granola bars pack a huge pumpkin flavor punch, just what’s needed for fall.

Real quick: let me explain these granola bars. You surely have heard of KIND bars. These, almost identical. No grains, no refined sugars. Just real food. A wholesome texture-filled snack.

And, one of the best parts: one bowl. Gosh I love those recipes.

You're going to love these! Really, you are. Pleasantly spiced with cinnamon and pumpkin.

Besides almonds, you’ll need: dried fruit (cranberries here!), honey, vanilla, almond butter and almond meal. <— Don’t worry about that last ingredient. If you can’t find it in the grocery store it’s so easy to make at home: pulse almonds in the food processor until it’s a rough-flour consistency.

You’re going to love these! Really, you are. Pleasantly spiced with cinnamon and pumpkin.

It’s time to get snackin’ on these feel good granola bars.

 

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Cranberry Pumpkin Almond Granola Bars.

Cranberry Pumpkin Almond Granola Bars

  • Author: Sandra
  • Total Time: 2h 35 mii
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Ingredients

Scale
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond butter
  • 1/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup almond meal*
  • 1/2 cup roughly chopped, dried, sweetened cranberries
  • 2 cups almonds, roughly chopped
  • optional: 1 tablespoon chia seeds

Instructions

  1. Preheat the oven to 300°F (149°C). Line an 8-inch square baking pan with parchment paper with enough overhand. Set aside.
  2. In a large bowl, whisk together the honey, vanilla, almond butter, pumpkin puree, cinnamon, and pumpkin pie spice. Fold in the almonds, dried cranberries, and almond meal until combined.
  3. Transfer to the prepared baking pan and press very firmly. You want it packed extremely tight. Bake for 22-25 minutes. Remove from the oven and allow to cool completely in the pan on a wire rack for at least 1 hour, then transfer to the refrigerator to chill for at least 1 more hour. I typically leave it in for a few hours — this allows the bars to firm up.
  4. Remove bars from the pan using the excess parchment overhand and cut into desired bars. Individually wrap each bar in plastic wrap or parchment. Store in the refrigerator for up to 2 weeks.
  5. Make ahead: These bars are freezer friendly. After wrapping individually, place into a large ziplock bag and freeze for up to 3 months. Thaw before eating.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, snacks

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Whole Wheat Banana bread

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No butter, no oil. 100% whole wheat and actually good tasting whole wheat banana bread!

A 100% healthy and actually good tasting whole wheat banana bread recipe. Find the recipe at runlifteatrepeat.com!

Happy new week to you! How was your weekend? Delicious plans? I sure hope so. We had our monthly game night filled with food, friends and cake batter desserts. It was one of those nights where I went completely off track but hey, worth it.

I’m getting a little personal here on a Monday, but I’ve had the opportunity to take a step back and relax mentally lately. Forcing myself out of structure and routines has been quite a challenge but enjoyable at the same time. We have a lot going on in our life right now and I’m trying to not stress about it but instead find the joy and sense of accomplishment in it all. Sometimes we lose sight of the little things because we are so busy with life. Later this week we head up north for a week at the beach to see family. It’s the first trip back since the passing of my father-in-law in late June. And while we can’t wait to see family, it’s just a weird feeling. Idk, I’m just feeling all the feels right now.

Ok, enough deep thoughts.

Time to dig in to this↓

A 100% healthy and actually good tasting whole wheat banana bread recipe. Find the recipe at runlifteatrepeat.com!

I always say I’m obsessed with my recipes because well, it’s food and I like to eat. Duh. But this whole wheat banana bread is no exception. I had zero expectations and was shocked at the end result: so flavorful and moist. Even Chris’ co-workers raved about it (<– a bunch of guys I might add)! After 1 bite I was in heaven.

No lie when I tell you I made this break 3x in one week. You read that right. SO MUCH BANANA BREAD.

No butter, no oil, no tricks; just two bowls– one dry, one wet and mix together.

A 100% healthy and actually good tasting whole wheat banana bread recipe. Find the recipe at runlifteatrepeat.com!

I love banana bread– it’s one of those “welcome anywhere” breads. But when it’s for dessert you slather on a nice helping of Nutella? I do.

100% actually good tasting whole wheat banana bread.

A 100% healthy and actually good tasting whole wheat banana bread recipe. Find the recipe at runlifteatrepeat.com!

Take THAT full-fat banana bread.

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Whole Wheat Banana Bread

Whole Wheat Banana Bread

  • Author: Sandra
  • Total Time: 1 hours
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Ingredients

Scale
  • 6 tablespoons unsweetened applesauce
  • 1/4 cup honey
  • 2 tablespoons packed light or dark brown sugar
  • 2 large egg whites
  • 1 large egg
  • 2 1/2 teaspoons vanilla extract
  • 1/3 cup unsweetened almond milk*
  • 1/2 teaspoon ground cinnamon
  • 2 1/4 cups whole wheat flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 4 medium ripe bananas, mashed (about 1 and 1/2 cups)
  • 3/4 cup chopped walnuts
  • optional: 1/3 cup semi-sweet chocolate chips

Instructions

  1. Adjust the oven rack to the lowest level; this prevents the top of your bread from browning too much too soon. Preheat the oven to 350°F (177°C) and spray a 9×5 inch load pan with non-stick spray. Set aside.
  2. In a medium bowl, whisk the applesauce, honey, brown sugar, milk, vanilla and eggs until combined. Then, whisk in the mashed bananas. The mixture should be *almost* smooth; I like to leave some chunks to the bananas. Set aside. In a large bowl, sift together the flour, baking soda, cinnamon, and salt. Gently fold in the walnuts. Pour the wet ingredients into the dry ingredients and slowly whisk together until *just* combined. Overmixing = too dense.
  3. Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a tooth pick inserted into the center comes out clean with only a few moist crumbs. The loaf in the pictures took exactly 52 minutes, so be sure to start checking at the 50 minute mark since every oven is different.
  4. Allow the bread to cool completely in the loaf pan on a wire rack before slicing. The bread will stay fresh in an airtight container (it always tastes better on day 2!) at room temperature or in the refrigerator for up to 7 days. Baked bread can be frozen for up to 3 months and thawed overnight in the refrigerator.

Notes

If you’re adding semi-sweet chocolate chips, add them in step 2 with the walnuts. This will prevent overmixing when combining the ingredients.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

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