Monthly Archives: February 2015

  • Cashew-Chocolate Granola
  • Cashew-Chocolate Granola

Cashew-Chocolate Granola

Posted on February 25, 2015

I’m leaving on a jet plane…

This Friday!! And it’s going to be MAJOR!!!!

Here’s the deal. I’m heading out to Deer Valley in Park City, Utah to meet up with some of the most fabulous food blogging ladies that I know. Me, Lauren, Megan, Erin, Becky, Meagan and Annalise are having ourselves a good old fashion girls getaway. Complete with skiing, food, wine, gossip and tickle fights.

OK, maybe not the tickle fights part. But all the other stuff is totally true.

So it might be a little quiet around these parts over the next few days while I’m off having some fun. But I’ll still be hanging around social media, so definitely stop in a say “hi” to me! And if you want to follow along with our shenanigans (oh there WILL be shenanigans!), we’ll be using the hashtag #GirlsSkiGetaway.

When I travel, I always bring some homemade snacks. Because I get hangry. And there is nothing worse than being hangry when you’re 30,000+ miles in the air. So I whipped up a batch of Cashew-Chocolate Granola and booked it a seat right next to me on the flight. It’s perfect for snacking, whether you’re traveling or just cozying up at home. This granola is salty, sweet, crunchy, nutty and chocolatey. Basically, all my favorite descriptives in one place. It’s great straight from the jar. But it’s also pretty darn tasty sprinkled on top of some yogurt for breakfast.

Make sure to use a high quality dark chocolate (and check the labels!) to keep this granola vegan.

Cheers,

Liz

Cashew-Chocolate Granola

Yield: Makes about 6 cups

Cashew-Chocolate Granola

Ingredients

  • 4 cups old fashion oats (certified gluten-free, if necessary)
  • 1 cup unsalted cashews
  • 1/4 cup cocoa nibs
  • 1/4 tsp. salt
  • 1/2 cup cashew butter
  • 1/3 cup coconut oil
  • 1/3 cup maple syrup
  • 1 cup banana chips
  • 4 ounces dark chocolate, chopped

Instructions

  1. Pre-heat your oven to 350 degrees. Line a large rimmed baking sheet with parchment paper and set aside.
  2. In a large bowl stir together the oats, cashews, cocoa nibs and salt. Set aside.
  3. In a small saucepan over medium heat, warm the cashew butter, coconut oil and maple syrup, stirring frequently until smooth. Remove it from the heat and pour it over the oat mixture, stirring until everything is well coated.
  4. Spread the oat mixture out onto your prepared baking sheet. Bake in your oven for 20 minutes, stirring once half way through. Turn your oven off and leave the oat mixture in your still warm oven for an additional 10 minutes. Remove from the oven and set aside to cool.
  5. Once the mixture is completely cooled, stir in the banana chips and the chopped chocolate. The granola can be stored in an airtight container at room temperature for up to one week (and maybe longer, but mine has never lasted that long!).
http://www.floatingkitchen.net/cashew-chocolate-granola/
  • Southwest Chicken and Sweet Potato Soup
  • Southwest Chicken and Sweet Potato Soup

Southwest Chicken and Sweet Potato Soup

Posted on February 23, 2015
Category:

Guess what? More snow for me!!!

I bet you had absolutely no idea that I was going to say that, right? Right?

Humor me. Please.

I’m sorry that the conversations here have been so singular lately. I’ve become predictable. Which for me, is akin to having one foot in the grave. But all that is going to change real soon. I’ve got a few exciting things on the horizon, and I’m looking forward to sharing them with you. I can see the light at the end of the tunnel through all this winter insanity. We’ve just got to hang in there a little bit longer!

End pep talk.

So soup. I feel like a broken record, but soup is my most favorite thing to make. Other than cookies. And cocktails. I have lots of favorites. It’s an occupational hazard.

But I can say for certain that this Southwest Chicken and Sweet Potato Soup is my current favorite. It has been sustaining me all week long. It’s really filling and pretty darn good for you too (quinoa! beans! sweet potatoes! tomatoes! avocado!). And it’s just spicy enough to do a little dance on your tongue, without setting your whole mouth on fire. Also, the toppings. You know that I don’t like my soups to be naked on top (please tell me that somebody else got a laugh out of that other than me). I beg you not to skip the toppings.

Don’t be frightened off by the seemingly long list of ingredients. There isn’t anything complicated or particularly time consuming about making this soup. It’s even fast enough for a weeknight meal!

Cheers,

Liz

Southwest Chicken and Sweet Potato Soup

Serves 6-8

Southwest Chicken and Sweet Potato Soup

Ingredients

  • For the Chicken
  • 1 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/2 tsp. dried oregano leaves
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. garlic powder
  • 1 tsp. extra-virgin olive oil
  • 2 bone-less, skin-less chicken breast (about 1 lb total)

  • For the Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, diced
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, thinly sliced (use less if you prefer something less spicy)
  • 2 tomatoes, chopped
  • 1 can (15 ounce) black beans, rinsed and drained
  • 1/2 cup uncooked quinoa
  • 6 cups chicken broth
  • Juice from 3 limes
  • 1 avocado, seeded, peeled and cubed
  • 1/2 cup fresh cilantro, roughly chopped

  • For Garnish
  • Corn tortilla chips
  • Queso fresco, crumbled
  • Fresh cilantro
  • Lime wedges

Instructions

  1. Cook the chicken. Pre-heat your oven to 425 degrees. Mix all the spices and the olive oil in a small bowl until a paste forms. Rub the spice mixture all over the chicken. Place the coated chicken on a baking pan with a wire rack. Transfer to your pre-head oven and bake for about 25 minutes, or until a thermometer inserted into the thickest part of the breast registers 160 degrees Fahrenheit. Once cooked, remove the chicken from the oven and set it aside to rest for about 5 minutes before cutting it into cubes.
  2. While the chicken is baking, make the soup. Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the onions, sweet potatoes, salt, pepper, chili powder and cumin. Cook, stirring frequently, about 5 minutes. Add the garlic and sliced jalapeño and cook for an additional 1-2 minutes. Stir in the tomatoes, black beans, quinoa and chicken broth. Bring the soup to a boil, then reduce the heat to maintain a simmer. Simmer, uncovered, until the sweet potatoes are tender, about 20-25 minutes.
  3. To finish the soup, stir in the fresh lime juice, avocado, cilantro and the cubed chicken. Heat until everything is warmed through. Serve with tortilla chips, queso fresco and additional cilantro and lime wedges, if desired.
  4. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
http://www.floatingkitchen.net/southwest-chicken-and-sweet-potato-soup/

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