GRANOLA

Ingredients:
* These measurements are flexible; don’t worry too much about being exact.

2 cups raw, whole rolled oats (aka old fashion oats)

½ cup raw nuts, chopped

¼ cup raw seeds (sunflower or pumpkin seeds are great)

½ cup unsweetened dried fruit, chopped (optional)
1/2 cup of shredded coconut (optional) 

2-3 tablespoons of pure maple syrup or raw honey (or a combo of both)

2 tbsp virgin coconut oil or other healthy cooking oil

½ tsp vanilla extract or almond extract

1 large pinch fine sea salt

Directions:

1. Preheat the oven to 300º F. 

2. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; the coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.) Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted.

3. Let cool. Once cool, break apart into chunks. 

POACHED EGGS WITH ASPARAGUS

Ingredients:
2 cups hot water
1 tsp. vinegar
4 large eggs
14 medium asparagus spears, steamed
Fresh ground black pepper (to taste; optional)

Directions:
1. Bring water to boil in medium saucepan over medium-high heat. Add vinegar; reduce heat to maintain a gentle boil.
2. Place one egg into a small bowl. Hold bowl close to the water’s surface and slip the egg into the water, repeat with remaining eggs; cook for about 3 to 4 minutes, or until whites are completely set. Gently lift eggs out of water.
3. Place seven asparagus spears on each serving plate. Top with two eggs and pepper (if desired).
4. Serve immediately.

PUMPKIN PROTEIN PANCAKES

Ingredients:
1 cup pumpkin puree
¼ cup unsweetened almond milk
3 large egg whites (⅓ cup)
1 tsp. pure vanilla extract
1 cup quick cooking oats
1 scoop whey protein powder, vanilla flavor
½ tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp. baking powder
Nonstick cooking spray
2 Tbsp. reduced fat (2%) plain Greek yogurt

Directions:
1. Combine pumpkin, almond milk, egg whites, and extract a medium bowl; whisk to blend. Set aside.
2. Combine oats, protein powder, cinnamon, nutmeg, and baking powder in a medium bowl; mix well.
3. Add oat mixture to pumpkin mixture; mix until just blended.
4. Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
5. Divide pancakes between two serving plates; top evenly with yogurt.

Tip: Leftover pancakes can be reheated in the toaster.