GRAPEFRUIT TEQUILA COCKTAIL WITH MINT || EASY COCKTAIL RECIPE || BY NICOLE LEE


Hi Friends,

Can you believe we are almost to the 4th of July? It’s one of our favorite holidays, usually we spend the day in the pool or by the beach, have lots of yummy food, drinks and of course enjoy fireworks! What are your plans friends?

For drinks we usually have some fancy lemonade for the kids and “skinny” cocktails for adults. I’ve come up with this Blanco Tequila recipe that you can easily add to, or swap out things like the Cointreau and it still tastes great! Enjoy...


skinny grapefruit margaritas recipe

RECIPE: GRAPEFRUIT BLANCO “SKINNY” MARGARITAS | MAKES 1-2 Servings

INGREDIENTS: 2 oz High quality blanco tequila.
(I love @casamigos #NOTSPONSORED JUST A FAV)
3 -oz fresh squeezed GRAPEFRUIT juice,
ROCKS ICE ( as many fit in your shaker) or LOTS OF CUBED
Fresh mint leaves
Cocktail Shaker
2 oz San Palegrino
1/2 oz Cointreau liqueur

NOTE: Because of the vanilla notes in this tequila, it’s smooth and unlike other tequila's there isn’t that tequila STING in this drink.

DIRECTIONS: In your shaker place MINT, then MUDDLE the mint with tamper, add your ROCKS ICE, tequila, grapefruit juice, + cointreau. Place lid on. SHAKE FOR 1-2 min until it’s soooooooooo cold!!. Poor into GLASS over rocks ice and enjoy!!


easy tequila cocktail recipe

fourth of July diy cocktails

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-Nicole


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MESSY BEAUTIFUL || FINDING THE BEAUTY IN LIFE || GUACAMOLE RECIPE || NICOLE LEE



The last few months have been rocky, up down, and all the IN-BETWEEN. Personal bumps, health bumps, career bumps. I found myself wondering where do I want to take this little blog, my career, what do I really want to be spending my time creating? ULTIMATELY, asking myself what do YOU really want?

I came to the “aha” moment that I was Struggling with perfectionism in my life, and in my business. Actually made it easier to mood forward. I know I have talked about this before, about how FACING your ANXIETY, FEAR or thing you are trying to PUSH DOWN will ACTUALLY give you the Answers, and ultimately calm it down. PERFECTIONISM will drive YOU MAD. IT makes you freeze, fear takes over and you serve no one, not even yourself when you are in that place.  

Somewhere inside I got the courage to ask the universe for some answers. Show me something, anything!!! (Universe, show me some FUCKING SIGNS.) The answer that came SMACKING me in the face was DO MORE of WHAT you are ALREADY doing. STOP caring about it being PERFECT; just EMBRACE the MESSY BEAUTIFUL IN-BETWEEN. Now, this didn’t happen immediately, but within a few weeks more doors kept opening. The beautiful part is it was already THERE. My gut was nudging me in a direction, and I had to JUMP IN and Not LOOK BACK.

For the first time I feel aligned with myself, and what I am putting out there into the world. More of the MESSY BEAUTIFUL; life, food, recipes, love and finding the silver lining, while sharing it with you. Being honest, no bullshit approach. My hope is that I inspire you to do the same. To BE YOU, to eat good food, to find the MESSY BEAUTIFUL MOMENTS and EMBRACE them, LAUGH when you FUCK UP, and keep moving forward. Will you JOIN ME?

NOW, let us go make some guacamole and if you’re real smart you’ll make some Margaritas to go with.

Cheers,

Nicole



Guacamole recipe:

Makes enough for 4-6 people

INGREDIENTS: 4 avocados 1 clove garlic 2 bunches of cilantro 1 jalapeno 3-4 limes MCT OIL SPICES: Paprika Oregano Salt Pepper

TOOLS: Large bowl or large mortar and pestle Small bowl Chef’s Knife Spoon Fork Lime juicer Cutting board

DIRECTIONS:

STEP 1: prep all the ingredients. Starting with the cilantro, pull the leaves off the bunch and gently chop it. You’ll want to do one whole bunch. This should come out to about ½ cup to 1 cup. Put in a small bowl Set aside. TIP: place a damp paper towel over the fresh chopped cilantro. Roughly chop your clove of garlic. Set aside. Half and de-seed the jalapeno. You choose how spicy you’d like it to be by the amount of seeds you’ll be adding. I like it spicy so I’ll add about 1 half of the jalapeno, de seed the other but keep the pepper and chop it all up to add to the guacamole.

STEP 2: With your chef knife half your avocados and de-pit them, scoop them out with a spoon and place in the large bowl or mortar and pestle.

STEP 3: Add in all the cilantro, jalapeno, and garlic to the bowl of avocados. Then add; 1 spoon of paprika, 1 tsp. of oregano, 1 tablespoon of MCT oil, salt and pepper to taste. Squeeze 1 whole lime over the bowl. (Don’t mix yet)

STEP 4: Squeeze one lime over the avocado mix. Now start to mix with fork, or your mortar and pestle. Either works. Gently do this until you’ve got the avocados crushed, and it’s all mixed together. Next,TASTE! If it’s too fatty add one more half of lime, if its bland add salt. This is where you get to make the MAGIC.

STEP 5: ENJOY. Serve with chips, crackers, margaritas. You name it.


GLUTEN FREE CHOCOLATE CHIP COOKIE RECIPE || FOOD PHOTOGRAPHER NICOLE LEE


CHOCOLATE CHIP COOKIE RECIPE 1small.jpg

Who doesn’t love CHOCOLATE? I’ve got the perfect cookie for you, with a low glycemic index you won’t feel a crash. And still get to ENJOY your CHOCOLATE! Recipe below!

Tell me what YOU THINK, Or tag me in your BAKING ADVENTURES!

CHEERS + LOVE,

Nicole



GLUTEN FREE CHOCOLATE CHIP COOKIE RECIPE

INGREDIENTS:

  • 1 cup vegan butter, or mix of avocado + Olive oil
  • 3/4 cup maple syrup
  • 2/3 cup swerve alternate sugar
  • 2 pasture eggs
  • 2 1/4 cups @bobsredmill GF all purpose baking flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 bag 85 % chocolate chips
  • 1 tablespoon vanilla

DIRECTIONS: In large bowl pour all liquid ingredients, mix. Then add one egg at time. Mix again, Set aside.

In a separate bowl measure out dry ingredients, then add to wet ingredients. Add in chocolate chips. Mix together, if dough seems wet, add 1 tablespoon of flour mix and repeat.

Store in fridge for 1 hour to up to 24 hours. Then Bake. At 350 degrees for 15 min, let cool and enjoy!


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GF CHOCOLATE CHIP COOKIE RECIPE 6small.jpg

GF CHOCOLATE CHIP COOKIE RECIPE 4small.jpg



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QUICK EASY HOLIDAY PARTY SNACKS || GLUTEN FREE + VEGAN RECIPES || FOOD PHOTOGRAPHER NICOLE LEE


CHEX MUDDY BUDDIE RECIPE

Hello Friends, 

We are in the home stretch of the holiday Season. I don’t know about you folks, but it seems this year has been extra busy. Between all the kids Parties, Family parties, and Christmas, and upcoming New Year's, I may take the rest of January to hibernate. Anyone with me?

Before we decide on that, I’ve got the easiest recipe for you to make. These “muddy buddies” and I go way back. When I started making these I couldn’t even boil and egg, or so much as make a batch of cookies without burning the entire batch. What I'm saying is anyone can make them! This recipe is for the “ultimate home cook” or the people who may not have a clue what they are doing in the kitchen. Recipe is below, Happy Cooking!

-Nicole



GLUTEN FREE + VEGAN CHEX MUDDY BUDDIES RECIPE:

What you will need : 1 family size box Rice Chex Cereal

1 bag of 85% organic dark chocolate chips

¼ cup MCT OIL

1 teaspoon Organic Vanilla extract

½ cup Organic Peanut Butter ( or if allergic omit entirely, add ¼ cup more MCT oil, or ALTERNATIVE NUT BUTTER)

½ cups of Swerve Confectioners Sugar

1 cup Organic Powdered Sugar

1 LARGE saucepan (large enough to mix in 10 cups Chex Cereal)

2 large ziploc gallon bags Or 2 Large Paper grocery bags (for mixing and shaking)

TIP: IF you are looking for the low glycemic version, swap out ALL POWDERED sugar for SWERVE CONFECTIONERS Sugar, it’s one to one ratio. I like to do about half and half.

Directions:

Measure out 10 cups of the rice Chex cereal set aside. In your bag place half of the powdered sugar set aside. Measure out your nut butter, oil, and vanilla. Set aside.

Heat your dutch oven to medium low, pour in your MCT OIL, NUT BUTTER, vanilla and chocolate chips stir with wooden spoon or spatula until all the chips melt, do not stop stirring, it can burn quick. Once Melted TAKE OFF HEAT! Still at the stove pour in your cereal to the melted chocolate , mix until all are coated with chocolate mixture. Then add the mix to your bag filled with the powdered sugar, once in add some more powdered sugar on top of mix, seal and shake shake shake until all coated. If the mixture seems wet, add in 1 tablespoon of powdered sugar, shake again and repeat until it's coated with the powdered sugar. Since we are using all real ingredients, the color may come dark instead of all white, don’t be alarmed. When finished shaking, transfer to parchment or wax paper to cool. Then enjoy!


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THIS RECIPE WAS ADAPTED FROM CHEX MUDDY BUDDIES

EASY LEFT OVER CHICKEN SOUP RECIPE || FOOD PHOTOGRAPHER NICOLE LEE


CHICKEN SOUP


Hello Friends,

Sometimes the best recipes stem from only what is stocked in the fridge at the moment. You know, when it gets bare and you can’t bring yourself to do another weekly shop. As my kids are growing it seems I am constantly running out of food! So we barely have leftovers, but I do have staple ingredients lying around. Garlic, ginger root, onions, carrots, celery, fresh herbs, always cilantro and basil. In the pantry, canned beans, tomatoes, chicken bone broth and veggie broth stock the shelves. That way when I am in a pinch, I can easily throw something in a pot and walk away, while I  to tend to the chaos of after school activities. Inspired by the classic the many leftovers in the fridge after hosting our first “classic” thanksgiving meal a beautiful hearty soup was born.


Leftover Chicken Soup Recipe

Ingredients:

2 cooked Cornish Hens (or 1 fully roasted chicken)

2 sweet onions

4 celery stalks

2 carrots (I used my roasted carrots from the night before!)

2 cloves garlic

Fresh Ginger (about half the size of your pinky finger)

2 - 16 oz chicken bone broth (free range organic is my preference, I like Pacific Brand or you can make your own stock) White wine (you actually like to drink, I love Sauvignon blanc)

2 cans of cannellini beans (eden brand is great, they pressure cook and Soak them, so they are great on your digestive system)

2 -3 cups of fully cooked mixed potatoes, Japanese sweet, white, red… you get it! (roasted from night before, or boiled then add them to the pot, don’t add raw potatoes to your soup, it will soak up all your broth)

Herbs:

1 bay leaf

fennel leaves

fresh oregano, thyme leaves, sage, rosemary

Salt

Fresh ground pepper

Other things you may need:

Olive Oil, or avocado oil for frying your veg

1 large stock pot, with wide bottom (Dutch oven work great too)

1 wooden spoon

Chef’s knife

Cutting board

Directions:

First chop all your onions, carrots, celery, place in one bowl set aside. Take two garlic cloves with the peel on, place one on your board and with your knife smash down, take off the peel and set aside the garlic. Repeat.

Place your stock pot on the stove, turn on the stove to medium-high heat add in your Avocado oil, when its good and hot add in your onion carrots and celery mixture to the stock pot. Then add in salt and pepper to taste, (small amounts at a time here if you aren’t experienced). Add in your whole garlic. Then Add in ½ cup of wine while the pot is good and hot, then bring the stove down to medium heat. Cook until the onions are clear, then add in both smashed garlic cloves. While that is making magic, roughly chop your herbs and add those to the pot. If things are good and cooked, turn the heat to low.

TIP: Be sure to stir your saute every few min so it will not burn, I like to feel things out when cooking, smell also helps so be sure to use your senses as a guide in the process!

Pull apart the chicken meat and bones, add them to the pot, and set aside the carcass for other use or discard altogether.

Open your cannellini beans, thoroughly rinse and drain beans and put them in the pot. Add in the fully cooked potatoes from last night's roast, ( or pre boiled potatoes). Cut about 1 inch long of fresh ginger root, toss this into the pot whole. Add in your Bay leaf as well.

Give everything a good stir, turn your heat up to high, now it’s time to to add in the bone broth to the stock pot. Let it boil for 5 min on high, when you see it bubbling, give it a good stir and bring your heat down to low and let simmer for min of 45 min - 12 hours depending on when you will be eating. The longer it sits the more time the flavors have to melt into each other. After the 45 min on low heat, you can taste if it needs more herbs, salt or pepper.

Serve with crusty bread and salad to make a glorious dinner!

Cheers

-Nicole

ASHER'S PEANUT BUTTER AND JELLY SANDWHICH || RECIPE || GLUTEN + DAIRY FREE || PHOTOGRAPHER NICOLE LEE



Hello Friends, 

It’s good to remember you don’t need fancy food, or expensive kitchen tools to execute a good meal. A Peanut butter and Jelly sandwich will do  just fine indeed. We all have busy lives. What I love most about sandwiches, they are quick, easy, and i’d say nutritious. The thing is, it’s not just about the meal at the dinner table, but the memories we make around the table. Or it’s not about the “perfect” presentation, but letting the kids get in there and make something too, and heck it can be messy. Who cares?

Onward, go make a sandwich and hug someone close to you!

PB + JELLY SANWICH RECIPE :

INGREDIENTS:

  • Loaf of bread

  • Your favorite jam / honey or fruit spread

  • Peanut butter (or other nut butter )

  • A knife 

  •  

  • DIRECTIONS:   Grab 2 pieces of bread. With your knife place an even layer jam on one half of bread. On the other spread an even coating of peanut butter. Then place one slice on top of the other. Bam you are finished. If you are daring make it open faced. To do that spread an even layer of nut butter on bread, then jam on top!


peanut butter toast recipe

peanut butter jelly sandwich recipe

PEANUT BUTTER JELLY SANDWICH 

BY : SHEL SILVERSTEIN 

I’ll sing you a story of a silly young king
Who played with the world at the end of a string,
But he only loved one single thing --
And that was just a peanut-butter sandwich.

His scepter and his royal gowns,
His regal throne and golden crowns
Were brown and sticky from the mounds
And drippings from each peanut-butter sandwich.

His subjects all were silly fools
For he had passed a royal rule
That all that they could learn in school
Was how to make a peanut-butter sandwich.

He would not eat his sovereign steak,
He scorned his soup and kingly cake,
And told his courtly cook to bake
An extra-sticky peanut-butter sandwich.

And then one day he took a bite
And started chewing with delight,
But found his mouth was stuck quite tight
From that last bite of peanut-butter sandwich.

His brother pulled, his sister pried,
The wizard pushed, his mother cried,
“My boy’s committed suicide
From eating his last peanut-butter sandwich!”

The dentist came, and the royal doc.
The royal plumber banged and knocked,
But still those jaws stayed tightly locked.
Oh darn that sticky peanut-butter sandwich!

The carpenter, he tried with pliers,
The telephone man tried with wires,
The firemen, they tried with fire,
But couldn’t melt that peanut-butter sandwich.

With ropes and pulleys, drills and coil,
With steam and lubricating oil --
For twenty years of tears and toil --
They fought that awful peanut-butter sandwich.

Then all his royal subjects came.
They hooked his jaws with grapplin’ chains
And pulled both ways with might and main
Against that stubborn peanut-butter sandwich.

Each man and woman, girl and boy
Put down their ploughs and pots and toys
And pulled until kerack! Oh, joy --
They broke right through that peanut-butter sandwich.

A puff of dust, a screech, a squeak --
The king’s jaw opened with a creak.
And then in voice so faint and weak --
The first words that they heard him speak
Were, “How about a peanut-butter sandwich?”




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    GRAIN FREE "BEAUTY WAFFLE" RECIPE || FOOD+LIFESTYLE PHOTOGRAPHER NICOLE LEE || GLUTEN FREE RECIPE


    gluten free waffle recipe

    Hi friends,  

    How we doing out there? It’s been pretty go! go! go! this summer. We are so close to moving back into our home. Officially we move back in this Friday July 14th. We are feeling slightly bittersweet about it all. The “storms” have calmed down, and the “series of unfortunate events” have been put to rest. Mold gone, plumbing fixed throughout the house, tree that was causing leaky roof, gone ( my apologies mother nature) roof fixed…let me think.. Walls fixed.. Now the house is safe. Amen. Ha. Ryan and I have been cleaning like mad, painting, so the house will be move in ready. There are a few odds + ends I’ll still be sharing on Insta stories ( so stay tuned!) Nothing but clear skies ahead for us with our home. Excited to get back into the kitchen ( well my own kitchen and test some new recipes!)

    To celebrate our move in, I've been cooking up some waffles. I have been recipe testing like mad these past few weeks with this grain free chocolate beauty waffle concoction. It sure has been giving me a run for my money! “Beauty waffle”? These waffles are filled with all sorts of good stuff, we’ve got, raw cocoa(rich in magnesium), dark chocolate, xylitol sweetener ( no sugar spike + crash), egg yolks (amazing for skin!), Maca ( libido boosting), and flaxseed meal (aids digestion). All mixed together you have heaven, oh and don’t forget the whipped topping! If you are into things tasting good, and knowing the ingredients going into the food you make are full of added bonus give these waffles a try.

    -Happy cooking!

    Nicole 


    waffle ingredients

    gf chocolate waffle recipe

    Recipe :
    Grain Free Chocolate Chip beauty waffles

    Ingredients:

    Wet ingredients:
    3 pasture raised egg yolks plus+ 1 full egg
    2 tablespoons filtered water as needed or almond milk
    1 tspn vanilla extract or unsweetened vanilla powder

    Dry Ingredients:
    ½ cup cassava flour
    ¼ cup unbleached almond meal
    1 tablespoon High quality Extra Virgin Olive Oil
    1 tablespoon MCT oil ( I love bulletproof brand)
    1 teaspoon organic cinnamon
    ½ tspn baking soda
    1 tspn baking powder (aluminum free)
    1 tablespoon organic raw cocoa (if desired)
    2 tablespoons organic ground flaxseed meal ( trader joe’s brand is awesome)
    1 tablespoon raw Maca powder ( moon juice brand is my favorite)
    1 bag of stevia sweetened chocolate chips or 1 dark chocolate bar (roughly chopped)
    1 tablespoon of swerve ( sugar alternative)
    1 tablespoon of xylitol

    Tools needed: large mixing bowl, measuring cups, wooden spoon, small or large waffle iron, plate or cooling rack.

    Directions:
    TIP: It’s always helpful to measure your ingredients ahead ( I don’t always do this, but it helps to at least have them all out)

    In a small bowl Separate the egg yolks from eggs. Add in the one whole egg. Set aside. Grab your large mixing bowl and add in all the wet ingredients. Lightly whisk the mixture for about 30 seconds. Add in your dry ingredients (except the chocolate chips), starting with the sugars, then add in all the rest doesn’t matter the order. Mix it all up with your wooden spoon. If it looks dry, add in 1 tspn at a time of almond milk ( or water). Add in your chips. ( to your desire, I like a lot!)
    Plug in your waffle iron, use the directions on your machine( believe me they are all different)
    Start making waffles! Poor a bit of waffle mix into the maker, when the little light goes off you know they are done, but sometimes they may need an extra min. This is where your own judgment comes in. You can also poke them in the middle, and if they bounce back they are done. Note: you can make a few “tester” one and set a timer. This is always helpful.
    Place on plate or cooling rack with a piece of paper towel or parchment paper over the top to keep warm.
    Chop fresh berries for topping
    Enjoy! Add your favorite whipped cream, maple syrup, or nut butter with bacon.

    “Whipped topping”:
    (Makes 11 oz )

    Ingredients :
    3 pasture raised egg yolks
    2 cans full fat organic coconut cream (refrigerated overnight)
    2 tablespoons xylitol
    1 teaspoon of organic vanilla extract or unsweetened vanilla powder
    1 organic whole vanilla bean
    1 -tablespoons of moon juice loose probiotics ( another form of loose probiotics should work)
    Vitamix high powered blender

    Directions:
    1.Place the blender top in the freezer for about 15-20 min. Or until cold enough there is a layer of fog around the blender top.
    2.In a bowl open and separate coconut milk fat from the water. (This should be natural as you have put it in the refrigerator). Disregard the water and use for another project!
    3. Slice open your vanilla bean, in half with a sharp knife, scrape out the beans and place with your coconut fat.
    4. When your blender top is good and cold, take all the ingredients and place in the blender. On the cold setting blend your heart out ( about 15-35 seconds). Check the consistency and if it’s thick ( not too thick) transfer to airtight container and back in the fridge while you make your waffles. (You can also use this cream to have for a late night treat with berries or other goodies. )




    Gluten free chocolate waffle recipe

    grain free waffle recipe

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    GLUTEN FREE STRAWBERRY TOAST RECIPE || EASY FOOD | FOOD PHOTOGRAPHER NICOLE LEE



    Hello Friends,

    This quick recipe for gluten free strawberry toast is all about getting in some nutrients while also making sure your meal is tasty. No one likes cardboard. Lately, I’m into easy food, yet I don’t want to just grab those fries each time. Food can be fuss free, taste good, and make you feel great. Give it a go; this toast will change your life.

    Cheers and happy cooking

    Nicole x





    GF + DF STRAWBERRY TOAST RECIPE || NICOLE LEE

    Ingredients:

    -1 loaf of gluten free bread

    -Raw honey (2 – tablespoons)

    -Nut Butter (mixed, almond, peanut)

    -Chia Seeds

    -Fresh Strawberries (1-2 pints)

    -Toaster

    Directions:  Clean and roughly chop your strawberries, removing the stems. Set aside. Toast your bread to your hearts desire. Spread with a decent layer of nut butter, and honey. Place the strawberries on top. Finish with a sprinkle of chia seeds. Repeat for as many pieces of toast you’d like to make. Enjoy!



    CHOCOLATE GRANOLA RECIPE || GLUTEN FREE+DAIRY FREE || FOOD PHOTOGRAPHER NICOLE LEE





    Hello Friends, 

    Chocolate seems to be at the top of my food list, it is only fitting that I would try to add it to almost everything. One of my fondest memories of chocolate was when we used to live in the PNW; we would walk and get a coffee from our favorite shop. I’d order a hot double short latte and on the top they would serve it with a piece of dark chocolate. The chocolate would warm from sitting on the cup. You would have to eat it quite quickly, the melted chocolate followed by sipping your espresso left the most heavenly taste it your mouth.

    Lately, I am yearning to recreate moments of food heaven each day. It looks different now. Instead of walking to the coffee shop, I walk into the kitchen. Back then I cooked, but was still getting my bearings down. Lots of burning, lots of undercooked chicken, and lots of baking, I could do that. The baking was easy. Maybe its because the control of the ingredients lead as a guide of safety and comfort. “ Actual recipe development, seemed scary as you had to move with the food, no rules, just feelings. Food makes you feel. It’s instinctual. You are forced to do a dance, taste, smell, and engage with it. Or else you get a burned hot mess; this took me years to sort out. I just kept cooking, and trying. Lots of repetition, as I was learning I would cook the same dish every night until I nailed it! Ryan would ask “ what’s for dinner, I would say – roast chicken and veg! He replied without grumble, SPLENDID! Along with my encouraging husband, the other helper I had was “the naked chef” (AKA JAMIE OLIVER) he taught me how to: boil eggs, make curry, make soup, homemade pizza, what herbs were, and even nail a good granola. Once I sorted out how simple cooking could be, it all came together. Recipes became effortless. 

    So, I want to share my take on good ole granola, it’s easy and the best part it takes 15 min to prep!




    CHOCOLATE GLUTEN FREE GRANOLA RECIPE// (Makes about 1.5 gallon bag)

    You will need: 2 baking sheets, unbleached parchment paper, mixing bowl, spatula, small saucepan

    *INGREDIENTS: *

    • 1 cup nut butter (almond, cashew, peanut or no nutz)
    • 6 cups gluten free rolled oats
    • 6 tablespoons coconut oil
    • 1 tablespoon vanilla bean paste
    • 5 ounces high quality dark chocolate (chopped)
    • 3 tablespoons brown sugar
    • 5 tablespoons high quality coco powder
    • 1/2 cup raw honey
    • 3 tablespoons cinnamon
    • 1 tablespoon ground ginger
    • 1 tablespoon nutmeg
    • 1 cup chopped almonds and cashews
    • 1/3-cup chia seeds
    • 1/3 unsweetened coconut flakes
    • 1 teaspoon sea salt (or kosher salt)

    Directions:

    Pre- Heat your oven to 300 degrees. Line your baking sheets with parchment paper. Set aside.

    Measure out ingredients, and in a bowl place: gluten free rolled oats, cinnamon, ground ginger, chia seeds, coconut flakes, brown sugar, nutmeg, chopped nuts, and salt mix a little with a spatula. Set aside. Chop your chocolate, set aside.

    Take your small saucepan and put on medium –low heat. Add your coconut oil, nut butter, raw honey, and 5 tablespoons of coco powder. Mix constantly, until melted and blended together. Take off heat, add in the vanilla paste and mix in. Pour mixture over the rolled oats mixture and thoroughly combine until the oats are completely coated. Add chopped chocolate, mix.

    Finally spread evenly over the parchment paper lined baking sheets. Place both trays in the oven, Bake for 15 min. Let cool completely for about an hour. Store in gallon bags, or mason jars. Store in the refrigerator for up to two weeks!

    To serve, you can enjoy with nut(or raw) milk, fresh berries like raspberries, strawberries, or blackberries. This granola, also tastes great over ice cream or just by it’s self!


    CHEERS, 

    NICOLE 








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