Well hello my loves. Happy WIAW! I have to admit I am starting to get into the holiday spirit. I’m not going to go all Christmas crazy yet, but Thanksgiving is such a great way to start off all those shennanigans. I might secretly be looking forward to the short week at work (hello 3 days!), and spending time with my family and friends.
I might be warming up to Thanksgiving because I’ve had Thanksgiving early this year, doing a trial run of recipes. I’ve had a blast developing some fun, healthy Thanksgiving dishes. I’ve realized that my old way of cooking, ie. a pinch of this, taste with a spoon, add a little salt, a shake of this and that and viola a recipe! This does not work for the blog, unfortunately. Needless to say, I’ve had to be very conscious of measuring and setting timers so I can give you guys recipes that you can actually follow! I do have an appreciation for the recipes handed down from generation to generation now. It’s no wonder you can never really perfect grandmas’s recipes.
Unfortunately not all my dishes were a success. I tried to make gluten free vegan green bean casserole twice. Both times I failed in the thickener department. I tried tapiacoia flour – big time fail – it got all gloopy and gross. Next I tried coconut flour and it just make a clumpy mess. I’m sharing this with you now in hopes that you do not ruin your Thanksgiving meal with crappy casseroles!
Some successes were my lightened sweet potatoes, maple cinnamon roasted carrots (omg YUM!) and the granola recipe I’m sharing with you today. I also test ran the vegan rosemary garlic potatoes, which I make all the time but never took the time to measure the oil or the rosemary until I took pictures for the blog. I’ve seriously been eating Thanksgiving leftovers all week! I’m going to be burned out on these flavors soon!
I made some sweet potato, kale protein tots on Sunday with the leftover sweet potatoes I roasted but didn’t use in the recipe. I think I’m going to add Sriracha to the mix before baking next time because these babies were perfection with a little squirt of Sriracha and ketchup. oh hello lover!
Dave has been a doll and eating the crockpot turkey breast I made. He said it turned out well, juicy and flavorful. Look out for that recipe on Sunday! My dogs have also been enjoying the fact that their pescatarian momma made turkey. They have begging down to a science and well I just can’t say no 🙂
Breakfasts this week have been overnight oats topped with slow cooker apple butter, pomegranates, homemade granola and raspberries. So freaking good and easy to make.
Over the weekend Dave and I made carrot cake pancakes which were SO GOOD! I cannot get enough of this recipe! I knew I needed to make a tried and true recipe after our pancakes Saturday morning were just ok 🙁 not great.
So do you guys remember the pumpkin spice granola I posted earlier this fall? Well I’m going to throw a curveball at you with my suprise ingredient – popcorn! If you read the title you know this already but OMG what a discovery! You can replace the puffed kamut in this recipe with popcorn.
I recommend you pop it yourself on the stove. It’s super easy. Add 3 tbs. popcorn seeds to a pan with 1 tsp. coconut oil. Turn heat to medium high and cover pan. Shake pan back and forth holding down the lid so no steam can escape. Once popcorn kernels start to pop, put on a timer for 2 minutes. Shake shake shake while keeping it over the heat. It may not take 2 minutes so as soon as you no longer hear popping remove from heat and uncover. Resist the urge to eat the entire pot. Add pinch of salt and allow to cool. For this recipe you will only need 3 tbs. to make 3 cups popcorn. However, if you decide to make this all out of popcorn, you will want to pop separate batches unless you have a very big pot to work with.
- 5 cups puffed kamut
- 3 cups popcorn
- 1 cup rolled oats
- 1 tbs. coconut oil
- 1 tbs. cinnamon
- 1 egg white
- ¼ cup unsweetened applesauce
- 1 tsp. chia seeds. whole
- 2 tbs. water
- 8-10 scoops stevia (or 3 packets)
- 1 tbs. coconut sugar
- Optional: Chocolate Pieces or Pistachios
- In a large bowl, combine the puffed kamut, popcorn and rolled oats.
- In a smaller bowl combine coconut oil, cinnamon, egg whites, chia seeds, applesauce, water and 6 scoops stevia.
- Pour the wet ingredients over dry and mix until all the dry ingredients are coated.
- Pour the mixture out onto a parchment paper lined baking sheet. Add the remaining stevia 2-4 scoops depending on how sweet you like your granola and the coconut sugar. Combine the granola and sugar and then distribute the granola to one layer on the parchment paper.
- Bake at 375 for 25 minutes, stirring in the last 5 minutes.
Need more fall inspiration? Check out our Fall Quinoa Salad recipe at ZenActive
What About You?
- Sriracha, yes or no?
- Do you make popcorn on the stove too?
- Anyone else test driving thanksgiving recipes?