Hey guys! haven’t posted in a loooonnng time… Since getting the the all clear to head back to work and training, I’ve been pretty busy. But Im making it a goal of mine to keep this blog active!
Training is going well, and I’m happy to report my brown belt blues are finally over. Did anyone else experience that mourning period when you were just a good purple belt, and then suddenly a new (crappy???) brown belt!? It took bit for me to adjust especially coming back from an injury, but I’m starting to have more good days than bad.
In that same vein, I definitely spent the better part of the holidays over- indulging in not so good for me foods and have since put on a few extra pounds… and like all good New Years Resolutions, mine lasted about 2 days haha. Still trying to combat some of my all or nothing behavior by shooting for that 80/20 goal and I have been eating much better and watching my calorie intake to get back into better shape before the summer.
No real set goals yet, but I hope to compete in both Muay Thai and Jiu Jitsu this coming year, so long as the shoulder holds out!
ok enough about me, here is a yummy grain free granola recipe i made for breakfast:
3/4C raw almond (whole)
1/2C pumpkin seeds
1/2C walnut pieces
1C coconut chips (the thick flakes)
1 C hemp hearts
2 Tbl flax seed
2 Tablespoons chia seeds
⅓ cup coconut oil
1/4 erythritol sweetener (you can order this on amazon)
¼ cup maple syrup
add the nuts to the bowl of a flood processor and pulse until mealy but not too fine
combine all the dry ingredients with nut into a large bowl and stir
melt the coconut oil, add sweeteners to liquid oil
pour the wet ingredients into the dry and stir to coat
spread the granola mixture out onto a sheet tray and bake at 350F until golden brown
note: this is not super crunchy like “normal” granola, but it does have some good texture
note 2: this is for sure a recipe where you can toss in what you have! dried fruit, different nuts, anything will work really. you just need enough fat and “sugar”(maple syrup, honey etc.) to hold it together I recommend a ratio of 5 C dry ingredients to 1 C fats and sweeteners
store at room temp in an airtight container