As someone who has always considered herself a very intuitive person, a couple months ago I started to get concerned by the lack of energy I was experiencing brain fog which is no fun. My husband, sister, and mom attributed this to stress of having my book come out and transitioning schedules of the kids being at home for summer break. None the less I became concerned. During this time my sister had recommended I consider changing my diet and eliminating certain foods to see if my energy levels increased.
For two weeks I eliminated wheat, dairy, and sugar. Although I initially felt better, my fatigue set back in the second week. This is a primary reason I haven’t posted any new recipes because I’ve been eating whole foods by themselves, much of it in juice form, as a means to give my body a rest. I’m no stranger to doing cleanses so this seemed like a great possible solution to address my concerns.
I started eating regular meals again and my fatigue came back even stronger. I’m not sure what is happening with my body considering I’ve been eating pretty healthy and exercising regularly. I’ve decided to see a doctor this week for a complete physical and to have them run blood work.
Hopefully you’ll see more recipes here in the near future. And as a gentle reminder, don’t forget I post 1-2 times a week on PBS Parents. But for now here is a great recipe for basic granola.
This recipe comes from my good friends Matt and Emily. I usually make a huge batch of this and we use it for morning cereal, a topping for yogurt, and just eating it by the handful as a snack. Matt and Emily’s ratio is perfect. Of course you can adapt this to your liking, just keep the number of cups of add-ins the same. Dried fruits should be added to the finished granola and not baked. Enjoy!
- 8 cups oats (not instant)
- 1½ cups unsweetened coconut flakes
- 1½ cups whole pecans
- 1 cup whole almonds
- ½ cup canola oil
- ½ cup maple syrup
- ½ cup honey
- Preheat oven to 300 degrees F.
- Mix all ingredients together with hands in large bowl.
- Spread ½ inch think onto 2 baking sheets (with edges) or 9 by 13 baking pan.
- Bake 45 minutes to an hour depending on how toasted you like your granola.
- During baking, use a spatula and “flip” granola or stir/rotate it to make sure all sides get toasted. Do this every 15 minutes or so.
- Remove from oven when just barely golden brown and cool on stove top.