Gluten Free Granola

I used to eat chicken sausage and veggies every day for breakfast as I do not eat eggs. After doing a diet analysis project for my Nutrition class, I decided that I needed to give up the daily chicken sausage and opt for gluten free granola with almond milk. I went shopping for bagged granola and was so upset seeing all of the additives that really should not be consumed. I decided to make my own instead and the outcome was great! It is a very easy recipe and you can get everything in the bulk section without spending an enormous amount of money.

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What You’ll Need:

3 cups of gluten free rolled oats

1/2 cup sliced almonds

1/2 cup pecan pieces

1/4 cup sunflower seeds

1/4 cup chia seeds

1/2 cup flax seed meal

1/2 tsp sea salt

1/3 cup pure honey

3 tbsp coconut oil

1/2 tsp vanilla extract

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What  To Do:

Preheat oven to 350 degrees and line a cookie sheet with parchment paper

Combine all dry ingredients into a medium sized bowl

In a small saucepan, combine honey and coconut oil over low heat

Once honey/coconut is combined remove from heat and add vanilla

Pour onto dry mixture and mix well

Pour onto baking sheet and spread evenly

Cook for 5 minutes. Remove, flip mixture over, and cook for another 5 minutes

Once granola is lightly browned remove from oven and let cool

Break granola into pieces, store in airtight container

Enjoy in yogurt or almond milk, or even eat plain.

Homemade Almond Milk

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Who needs to drink regular milk when Almond Milk does the trick. At least for me it does. Yes, it is a little more expensive but it’s way healthier for you. When I stumbled upon this recipe I couldn’t believe how easy it was to make and how much cheaper it was then buying it. I paired it with my Chocolate Banana Brownies and it was the perfect treat to end the day with.

What You’ll Need:

1 Cup of Almonds

2-3 cups of water (I used water from my Brita and did 2 1/2 cups)

1/2 Tbsp of Vanilla (do not use imitation)

1/2 Tbsp of Honey (I used Agave Nectar)

What To Do:

Soak almonds in water. Leave them in the fridge over night. Two nights are ideal.

Drain the almonds and rinse them off.

Blend ingredients on high for 2 minutes

Use a strainer lined cheesecloth and pour the almond mixture through it into a juice container.

Store 3-4 days in sealed container in the fridge

This recipe was found at Fast Paleo

http://fastpaleo.com/recipe/homemade-almond-milk/

Beyond Easy Slow Cooker Pulled Pork

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I am sure there are so many ways to cook pulled pork but I was in such a hurry this morning. I used BBQ sauce from one of our top restaurants in town and it turned out great and has so much flavor. I served Cauliflower Mac and Cheese and Cornless Corn Bread on the side and it was just like going out to eat. 

What You’ll Need:

Pork Shoulder

Bottle of your favorite sauce (I used Dinosaur BBQ Garlic and Honey)

Slow Cooker

Salt and Pepper

What To Do:

Pour a little sauce at the bottom of Slow Cooker

Place pork shoulder on top of sauce

Season with Salt and Pepper

Pour sauce on top of pork shoulder – enough to cover it.

Cook on low 8-10 hours

Take 2 forks and pull the pork apart (shred)

Serve with your favorite sides

 

This is a Perky Primal original.