granola – the most delicious!

I didn’t eat breakfast growing up, but I’m so glad I do now.  I must’ve gifted about 10 jars of this in December to my nieces, nephews, and my own kids. Andy laughed and said, “You’re really into this as a gift, Mom.” I smiled, agreed, and urged him to try it. But it wasn’t until he was visiting that he finally sampled it—Nicole too—and they were both blown away by the flavor and texture. Now, he’s all about that gift.

I eat this granola every day – every day since my friend Jenn introduced me to it.  Probably been about 6 months and I think it might be a forever thing.  Wow is all I can say.  It’s packed with all kinds of delicious ingredients, with just a smidge of maple syrup.  Oh, and GF for those who need it. I’m hooked on the original Super Seed flavor and haven’t even tried the others because I’m just too content.

I add about a tablespoon to my home-made Greek yogurt—that’s all I need because a little goes a long way (taste and calories). I also toss in a teaspoon of chia seeds, a few roasted walnuts for Omega-3s, and a lot of fresh fruit. Lately, kiwi, pears, and pomegranates have been my go-to. The textures, the flavor, the scrumptiousness of it all—it’s mouthwatering.

Just to clarify, like with the Good Culture Cottage Cheese, I don’t get anything from Hampton Grocer.  No cash, no free granola—though maybe now they’ll throw in a jar for me, haha! I’m sharing this simply because I love it, and I hope you do too. You can find it HERE. 

Oh, and a tip: buy one jar, then stock up on the refill packs. They often have sales, so keep an eye out for those,

healthy greek yogurt tartar sauce

absolutely love this healthy tartar sauce! It’s tangy and tasty, and I serve it with my air fryer haddock as well as homemade chicken nuggets (recipe coming soon!) Great for those who don’t like ketchup.  

I even mixed it into shredded carrots as a coleslaw—honestly, the ideas are endless! I make this sauce with my homemade Greek yogurt, which makes it spectacularly delicious, but you can also use good-quality Greek yogurt from the store. I like to mix full-fat with 2% yogurt, but of course, do what suits your dietary needs.

 

I found this in Skinny Spatula a blog and it’s a keeper! 

 

Ingredients:

1 cup Greek yogurt

3 tablespoons capers – drained and roughly chopped

3 tablespoons dill pickles roughly chopped

1 small shallot (I omit this since it upsets my stomach)

1/2 tablespoons lemon juice – or some dill pickle juice or a combo

fresh parsley if desired (not me) 

1/4 teaspoon salt

black pepper to taste 

 

Mix all ingredients – taste as season 🙂


mango avocodo corn salsa

I wrote this at the end of the summer – but posting now because summer is around the corner.  I think we are all in the mood for warmth and sunshine, summer salads and grilled meats, and easy gatherings.

Summer is just about over and it got cool here really fast!  But I this week (here) it’s supposed to get up to 78 degrees so you have a moment to squeeze this in with end of summer tomatoes, ripe avocado and sweet summer corn.  I served this on simple oven broiled cod and it was so good.  Silly good.  I ate it the next day on top of arugula and leftover fish.  I know most people don’t like leftover fish – especially cold, but for some reason I can do it.  A little Maldon Sea salt, fresh lime juice and olive oil and I was content.  This would be great in a taco or with tortilla chips – or even added to a store bought salsa to spruce it up.  Enjoy.  

Like anything you make – adapt to your liking.  You can change all the amounts below – I prefer more mango than avocado – but you may prefer it the other way.  Most recipes like this have added chopped red onion which is delicious – but it just doesn’t agree with me sadly.  But go for it if you can!

Oh, and please remember to look at notes on cilantro to learn how to properly clean.  

Ingredients

  • 1 cup frozen or 2-3 ears of cooked fresh corn 
  • 2 -3 mangos, peeled and diced 
  • 2 avocados, diced
  • 1/4 cup cleaned, chopped cilantro
  • 1 cup chopped tomatoes – if using bigger tomatoes squish out the seeds 
  • 1 tablespoon rice vinegar
  • 2 teaspoons olive oil
  • 1 lime – juiced
  • sea salt
  • red onion (optional)

Directions

  • Defrost corn and cook as instructed.  With frozen corn though, I prefer to pour it into boiling water and cook for 2-5 m or so (sometimes undercooked corn – esp previously frozen is a bit better in these types of salads – adding more of a bite and texture rather than a mushy kernel). But you can do what you prefer and to your taste.  Remove corn from stove and quickly drain and run continuous cold water on the corn to immediately stop the cooking.  
  • If using fresh corn, place corn in a pot that has about an inch of boiling water on the bottom.  Add the ears and simmer, covered for about 6-7 minutes.  Again, I prefer this a tad undercooked as well.  Remove ears (tongs are easiest) and place under running cold water to stop the cooking.  Once cool, cut kernels off of cob with a serrated knife.  
  • Wash, peel and dice mango
  • Wash, peel, pit and dice avocado
  • Wash cilantro – remember to look that up!   Chop.
  • Chop tomatoes and onions if you are using.
  • Add olive oil, rice vinegar, lime and salt.  Taste and re season as you like –  I happen to love lime so I will always add a bit extra!
  • Soon I will post on the basics of chopping the above – but in the meantime just google if you need some immediate instruction.

Gianni Calogiuri Fig Vincotto Vinegar

Not certain what I would do without this vinegar.   It is great right out of the bottle – haha – no – I don’t actually do that, although truthfully I do lick my fingers sometimes.  If on a desert island I might just have to bring it – with one of the salads above and some ice cream :). 

 

As you can see above it is wonderful on my salmon salad and my steak salad.  I basically make a variation of this salad almost every day for lunch.  Today it was leftover chicken.  I add herbs too and usually a diced apple.  If I don’t have a leftover protein I’ll add a fried or boiled egg and add a few pistachios.  Mmmm.  Oh, and cheese is especially good on that steak salad.  I’m sure most of you know all of this and I’m just rambling. 

So, I drizzle this all over, add a tad of good quality extra virgin olive oil, Maldon sea salt and pepper and well….scrumptious.  I’ve been using this vinegar for many years now and I do not tire of it.

It is also great drizzled on roasted brussel sprouts.  Greg likes it mixed with honey and then drizzled on the sprouts.  I used to buy this at a local specialty store but now I can get it online.  Just google it and there are several choices – not just Amazon!