Lunch on the Go

My smoothie looked a lot like this one from The Unprocessed Home where she shares her vegan version of what is essentially the same smoothie. I like her addition of hemp hearts, I’ll have to try that out.

Today I worked through lunch. I really enjoy not working through lunch but it is just not always an option. Today I ate a muffin while in a meeting and drank a smoothie while I did my various desk activities.

Our muffins my kids made on the weekend. We made a double batch and filled them with blueberries from the market the day before and saskatoons we had picked on our hike earlier that day.

My smoothie consisted of the following:

  • 2 chopped chard leaves
  • A handful of blueberries
  • A handful of saskatoon berries
  • A handful of cherries
  • An egg
  • A cup of milk

 

Granola and Milk with Saskatoon Berries

We’re running low on eggs and market is tomorrow. My daughter took two hard boiled eggs to summer music school this morning and I had our version of cereal and milk. I make granola almost weekly for the better part of the year. You can find the recipe recipe below it is one that’s been kicking around my kitchen for man years now and I originally found it here.

Today my granola was topped with saskatoon berries which are big and juicy this year because of all the rain and whole milk from Grass Roots Dairy which is about an hour and a half from here. Saskatoons were a great addition because the texture complimented my granola perfectly. Honestly cherries are way too slimy to eat in granola, oatmeal maybe but granola? Yuck.

Melinda's Homemade Granola Recipe

Melinda's Homemade Granola Recipe

Ingredients

  • 2 cups rolled oats (not instant)
  • 1 cup peanuts or toasted almonds
  • 1/4 cup sesame seeds
  • 1/2 cup toasted sunflower seeds
  • 1/2 cup coconut (I always use unsweetened, but you can go for the sweetened kind if you'd like)
  • 1/4 cup toasted wheat germ (I often omit this ingredient, as I tend to forget to buy it)
  • 1/2 cup raisins
  • 1/2 cup dried fruit (dried apricots, craisins and dried apple are all delicious choices)
  • scant 1/4 cup cooking oil (not olive)
  • 1/2 cup honey

Instructions

  1. Mix the oat, nuts and grains in a large bowl.
  2. Measure oil into the measuring cup and swirl it around before pouring into bowl.
  3. Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup.
  4. Toss everything together until evenly coated and then pour out into a baking pan. I use a large roasting pan, as it keeps everything contained. A cookie sheet with a lip also works, but you have to stir it slightly more carefully if you use that.
  5. Bake at 300 degrees for 30 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown.
  6. When it is finished cooking, returned the baked granola to the mixing bowl, add the raisins and fruit and stir to combine. Stir gently several times as it cooks, so that it doesn't clump together too much.
  7. Enjoy!
https://consumableearth.com/granola-and-milk-with-saskatoon-berries/

Eggs & Greens

This is a staple breakfast of mine largely because it is so simple and all of the ingredients are always in my home.

Eggs & Greens

Eggs & Greens

Ingredients

  • 2-4 eggs
  • handful of greens (spinach, kale, chard, etc.)
  • butter for cooking
  • sea salt & ground pepper to taste

Instructions

  1. Warm pan, add butter, crack eggs, scatter greens and pop a lid on top.
  2. If you need further directions on how to prepare this tasty healthy dish head over to Laurel of Leaves for some great ones.
https://consumableearth.com/eggs-greens/

Today the greens were rainbow chard from my CSA box from Golden Ears Farm in Chase BC. My eggs were from there as well. Salt and pepper are from The Gathering Place which is run by another amazing BC family.

Cherry Crisp

Cherry Crisp

Cherry Crisp

Ingredients

  • 1/3 cup flour
  • 3/4 cup rolled oats
  • 1/3 cup butter
  • 1/3 cup sugar (divided)
  • 1 pound (about two full cups) tart cherries, pitted
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Instructions

  1. Preheat oven to 325°.
  2. Combine flour and oats.
  3. Cut in butter until mixture is crumbly.
  4. Mix in 1/3 cup sugar; set aside for topping.
  5. Sprinkle cherries with cinnamon, nutmeg.
  6. Pour into a greased 8 x 8-inch baking pan.
  7. Sprinkle topping mixture evenly over cherry mixture.
  8. Bake at 325° for 10-20 minutes or until your smell something delicious
https://consumableearth.com/cherry-crisp/

This recipe is adapted from The Recipe Boy Blog where he adapted it from The Fruit Orchard cookbook he scored from a local orchard in Virgina. The tasty crisp in this picture is the one he made for his family.