minutes per mile blog

blueberry granola for breakfast, sesame chicken salad for lunch

Hello! Happy Friday. What’s on your weekend menu? I’ve got a lot of food to share…blueberry_granola_DSC0010How about some granola. This week I attempted to make KIND granola bars and they KIND of bombed on the “bars” front and turned into a crumbly mess.

But then I realized… who cares about looks… these crumbly clusters taste deliciousSo, I’m deeming the experiment a success after all and going for the granola angle.blueberry_granola_DSC0008So far I have eaten my blueberry granola: on yogurt; with milk; in oatmeal; and straight from the bag.Can you tell me some other ways I can eat it? Looking for excuses to pack it into every meal…blueberry_granola_DSC0019There are about 10,000 homemade granola recipes on the internet right now — so why not add one more?

Homemade blueberry granola

  • 1.5 cups of nuts, chopped/slivered (I used almonds and hazelnuts)
  • 3/4 cup dried blueberries
  • 1/2 cup lightweight cereal (I used this chia/flax puff cereal – rice puffs or cheerios would be good too)
  • 1/3 cup honey or brown rice syrup
  • 2 tablespoons flax and/or chia seeds
  • 1/2 teaspoon vanilla
  • pinch of salt

Directions: Grease a non-stick pan (I used a thin coat of coconut oil). Preheat oven to 200 degrees. In a large bowl, mix nuts, dried berries, and cereal. On the stove, stir honey/syrup and flax/chia seeds over medium heat for about two minutes (until it starts bubbling). Let cool for a minute. Pour warm honey mix over cereal mix and stir. Pour into the pan and pat down. Cook at 200 degrees for 10 minutes; then, turn off oven and leave the mix in for another few hours. This will help dry out the granola and make nice big clusters.blueberry_granola_DSC0006And there’s more:

Moving on to lunch (or dinner)… how about a salad?sesame_chicken_salad_DSC0138After I made the kale-brussel-tahini salad the other week, I wanted to give it another go with a few variations. This time we used plain lettuce and a bunch of raw veggies. Still turned out great!sesame_chicken_salad_DSC0135I marinated the chicken in teriyaki sauce for a few hours; then pan-fried it with a fair amount of coconut oil. At the very end, I tossed it in a bowl with some sesame seeds for fun.sesame_chicken_salad_DSC0137Served with some buttery bread of course — though looking back, it might have been nice to add some quinoa into the salad for staying power instead.

Anyways, with the tahini dressing, you really can’t go wrong. We really liked this meal.sesame_chicken_salad_DSC0146That was a lot of food, wasn’t it? Guess we were hungry this week.

I might be back this weekend — if not, I’ll see you from Cleveland on Monday!

  • Favorite meal you ate this week?
  • Favorite granola bar brand?
  • Favorite salad dressing?


4 thoughts on “blueberry granola for breakfast, sesame chicken salad for lunch

  1. Yummm the granola looks awesome!!! My favorite salad dressing is one that I make at home which probably should be called the kitchen sink salad dressing since I put so much into it. It has olive oil, balsamic, spicy mustard, salt, pepper, curry, and a tiny bit of hummus to thicken it up. It sounds weird but it tastes great!

  2. So I’m in love with this tahini salad dressing. I’m thinking about adding some peanut butter next time until it’s the right consistency, and using it as a marinade/sauce for a chicken satay. It’s got all the right ingredients for it!

    • Yes! I mean, basically, it’s a watered down hummus. And hummus is the perfect platform for ANYTHING. To keep the cost of a tahini marinade down (because let’s be real here, a jar of tahini is like $9-$15), I’d add lots of water, oil, and lemon juice.