I’m really proud of myself for my efforts this past few days. Lately, I’ve been really inconsistent with my eating and fitness habits. One week I’d be all about packing my meals, saving money, nourishing my body with both good food and lots of yoga… And then the next week would be all about “treat yoself.” Usually I try to just treat myself to store bought meals or a take away night once a week, but lately more often than not I’ve been opting for the easy option. And it’s taking it’s toll on my bank account and my body. I also notice that when I don’t eat well, I get sluggish, unmotivated and lack energy. And when that happens, I want even more to just be lazy, eat take out and not work out. It’s a vicious cycle, but this weekend I decided it was time to get back on track. And I mean really do it this time.
On Friday, I signed up to do the Living Yoga Challenge at Body Mind Life, which actually kicks off today! It will involve participating in 4x yoga classes, 1x pilates class, 1x at home yoga practice and daily mediation each week for a whole month. I’m really excited/nervous about it as I’ve never done anything like it before, nor have I ever practiced that much yoga before. But I’m in need of some motivation and some soul/mind/body cleansing so this challenge couldn’t have come at a better time for me! I’ll also be blogging all about my progress and journey through it week by week, so keep your eyes peeled for that!
Food wise, over the weekend I cooked up a storm to make sure we had quick and healthy snack and breakfast options for the week. Today after I finish posting this, I’ll also be making some nourishing grab-and-go lunch meals for the week too!
It was hard to choose which one of my weekend recipes to share first, but in the end I couldn’t resist sharing this Caramel Almond Crunch Granola recipe. I’ve eaten it for breakfast (and dessert) for the last two days, so it seemed only fitting that this one be the first to be shared.
To be honest, I didn’t intend for this granola to have a caramel like taste or texture. I just wanted to drench it in warm organic butter and raw honey (because you can’t ever go wrong with either of those, right?), but it came out of the oven smelling and tasting like I just cooked caramel almonds. Best. Mistake. Ever.
I cooked it at 160 degrees celsius for 20mins, stirring it at the halfway mark to prevent sticking or burning and even cooking. If it comes out a little soft, don’t worry because it will harden and go crunchy as it cools on the tray. It’s hard to not dig in while it’s still warm on the tray, but trust me, it’s worth the wait! I love that it tastes like dessert, but is secretly good for you!
- Almonds: Contain good fats and protein, as well as being shown to improve and protect the cardiovascular system.
- Organic butter: Gone are the days where butter is the bad guy! Good quality organic butter is high in your fat soluble vitamins like A, D, E and K and because of it’s fat content, it helps to keep you fuller for longer.
- Local, raw honey: I love using this as a sweetener in most of my cooking instead of Stevia, Truvia or anything like that. I love eating food that is as close to it’s most natural state as possible, and to me those other sweeteners don’t meet that criteria. Plus, honey has so many beautiful properties such as being high in vitamins, minerals and antioxidants. If you get a local honey, it also has the added benefit of being made from local pollen, which can help those with hayfever or pollen allergies.
You can have it just like you would cereal, as part of your yoghurt and fruit bowl, as a smoothie topper, as a nice cream topper or straight out of the jar (not that I do that or anything….). I’ve had mine the last couple of mornings with my mumma’s homegrown lady finger bananas, a heaped tablespoon of unhulled tahini (added after this photo) and some organic rice milk, and it is unreal!Enjoy!
- 100g organic butter
- 1/4 cup organic and local honey
- 1 and 1/3 cups gluten free oats*
- 1 cup raw almonds
- 1/2 cup raw coconut chips
- 1 tablespoon raw cacao powder
- Pre-heat oven to 160 degrees celcius.
- Melt butter and honey on a low heat on the stove top (this will take approx. 5mins).
- While the butter is melting, combine all dry ingredients in a large mixing bowl.
- Add the melted butter and honey mix to the dry ingredients and stir well.
- Spread mix onto a lined baking tray, making sure it's evenly spread.
- Bake in oven for 10 minutes.
- Remove tray from oven, stir the mix and place back in for another 10 minutes.
- Leave to cool completely on the tray (this will take approx. 15mins).
- Place granola in an air tight jar or container and keep in the fridge to ensure it stays extra crunchy.
- *To make this grain free, use a mix of nuts and seeds in place of oats.