Monday, September 5, 2011

She's so granola

The other day I made my first berry salad, inspired by my son.

We were at the store a couple weeks ago in the sandwich bag aisle. He was looking around and suddenly pointed to one of the boxes of zip bags. "Can we bring this one home?" I stood there for a few seconds trying to figure out what my 3 year old thought was so appealing about a box of zip bags.

...Then I realized that there was a photo on the box of the zip bags being used to hold a bunch of berries. Ha! Apparently my child was under the impression that the berries came with the zip lock bags and were in the box, waiting for us to bring them home and eat them. I gave him a diluted lesson in marketing, and explained that, unfortunately, sometimes the photo of what you get doesn't always match what you really get....

But I agreed that the berries looked good and made him a promise that on the next grocery trip we would pick up what we needed to make a berry salad. Together, we studied to zip lock box to determine the ingredients: blueberries, blackberries, raspberries. We decided strawberries might be a nice addition.

Here is what we came up with later that week:


I've made lots of fruit salads before, of course. But never just berries. It's actually perfect for my little one, because every time I make a fruit salad, he ends up eating around the melons anyway. :) I sliced up some melon and I just mix it in with the berries for me and daddy.

Another fun recipe I just got around to last night was homemade granola. It was my second attempt at the recipe from my friend Christina found here. It is a very versatile recipe and customizable. The first time I made it, I used agave sweetener and added craisins. I liked it, but knew I could do better. I forgot until after I made it that I don't really care for dried fruit in my cereal. heehee. So anyway, I decided this time to use honey and to add sliced almonds. It was You can go to Christina's site to find the original recipe (hers is Gluten Free!) and more detailed instructions. Here is how I made my version this time:

2 1/2 cups rolled oats
1 cup sliced almonds
1/2 cup sweetened coconut
1/4 cup honey (added a little extra, actually)
1 Tbsp oil
sprinkle cinnamon

Basically, I just mix it up, throw it on a cookie sheet (you can use a baking dish, but I like mine pretty toasty, so I like to spread it out more), put it in the oven - 325 degrees for 30 minutes until golden brown. Every 10 minutes, check and toss to toast evenly.

She suggests it over yogurt, which I agree is really good! I just had some with vanilla yogurt for breakfast this morning. Might go nicely with some of that berry salad. :)


9/6/11: I think it might need a little more honey, actually. I tried it with milk this morning and it wasn't as good as yesterday with the yogurt. A bit too bland.

I also forogot that the first time I made it, I added a splash of pure vanilla extract, and that was good. I'll try it with the vanilla and a little more honey next time. :)

1 comment:

  1. My kids pick out and eat all the berries in fruit salad too, so an all berry salad would be a major hit at our place! =)


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