Hearty Spiced Pumpkin Granola

It's safe to say my husband and I have developed an obsession for granola. We usually pair it with almond milk or greek yogurt for quick and easy breakfast. With a busy baby and a hectic work/school schedule, Matt and I are always eating on the go. Having granola in our pantry is mandatory... at all times.

 After trying various types of pre-packaged granola, we both found them to be too sweet, over-priced, high in processed sugar, and overall unhealthy. I made it my goal to create a recipe with whole  ingredients while being naturally sweetened. I spent some serious time earlier this year testing and perfecting our staple recipe. October has finally arrived (my favorite month!), and I now have an excuse to create a new recipe centered around my love for PUMPKIN and warm spices.   

Yes, I am that person who integrates pumpkin into all possible recipes once Autumn arrives. Luckily, both Matt & Walter share my obsession, so they happily accept the role as my guinea pigs. 

Pumpkin is incredibly flavorful and loaded with health benefits:

1. It is full of vitamin A, vitamin E, and iron which work together to support a strong immune system, maintain healthy eyes, and keep bones strong. 
2. It is a great source of fiber which keeps you feeling full longer and keeps your digestive system working effeciently. 
3. It is full of the antioxidant beta-carotene which is known to prevent cancer. 

^^ As you can see, the ingredients involved in this recipe are extremely minimal and easily found at the grocery store... or they might already be in your pantry. If you can't find the "roasted & salted" pumpkin seeds, you can use raw pumpkin seeds and bake them with your granola by adding another 1/2 teaspoon of salt. I just find these to be perfectly roasted, so I just add them in once the granola has finished baking and cooling. 

Another ingredient that can be store bought is the apple sauce. I make homemade apple sauce in large batches for Walter, so since I have it on hand, I use it for this recipe. I started doing this because it's much cheaper than the organic store bought alternative! Peel and core organic gala apples, simmer them on the stove until soft, drain the water, then blend them in a food processor with cinnamon and lemon juice. 

Lastly, I chose organic canned pumpkin for this recipe. It is simple to roast and mash your own pumpkin, but it can be time consuming. If you're feeling adventurous or have a little extra time on your hands, here is a great link that can teach you how to roast a pumpkin . 

 ^^ 100% pure maple syrup is essential in baking to naturally sweeten while keeping the raw taste of maple. I use both grades of syrup, but Grade B has a richer flavor, is more nutrient-dense, and is usually produced later in the season.

Maple syrup is a great sweetener that I often use as an alternative to refined sugar. It contains manganese and zinc which are essential minerals to help build strong bones, support immune function, and maintain blood health.

 ^^ Mix all dry ingredients together

^^ Then mix all wet ingredients in a separate bowl

^^ Add the wet ingredients to the dry, and mix them together until it reaches this consistency. You will probably need to get your hands dirty in order to get the oats covered evenly! 

^^It is important to arrange the mixture in a thin even layer so that it can bake properly. Leave some space so you can still see the 'white' of the parchament paper. 

*** If you like your granola on the sweeter side, sprinkle a layer of light brown sugar on top of the mixture before baking.***

^^While the granola is cooling, add 1 cup of roasted pumpkin seeds, and one cup of dried cranberries, dried cherries, or raisins to the mixture.

^^ Store the granola at room temperature in air-tight containers. It will stay fresh for 2 weeks, but it doesn't last more than a week in our house!

I literally cannot stop eating this stuff. 

I'm embarrassed to tell you how many days (lets be honest - hours) this batch lasted...   

 ^^ My favorite way to eat this hearty granola is with plain or tart pomegranate greek yogurt.

Hearty Spiced Pumpkin Granola

Created by: Monica Turley

Ingredients:

• 4 cups gluten-free rolled oats
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 tsp ground cloves
• 1/2 tsp kosher salt
• 1/3 cup Grade B pure maple syrup
• 1/2 cup apple sauce
• 1/2 cup pureed pumpkin 
• 1 tsp pure vanilla 
• 1 cup roasted and salted pumpkin seeds
• 1/2 cup dried fruit (raisens, dried cherries, or dried cranberries)

Instructions:

• Preheat oven to 350 degrees.
• Line two 9x13 baking pans with parchment paper.
• In a large bowl, mix all dry ingredients together.
• In a seperate and smaller bowl, whisk all wet ingredients together. 
• Add the wet ingredients to the wet and combine them. This may require your hands!
• Spread the mixture evenly onto the two lined pans
• ** Sprinkle brown sugar on top of the mixture if you want a sweeter granola**
• Bake in the oven for 20 minutes
• Remove the pans and and toss the granola with a wooden spoon.
• Place the pans back into the oven to bake for another 18-20 minutes or until the granola comes out golden and crispy. 
• Let the granola cool completely (about 20 minutes), store in an airtight container at room temperature. 

** Granola will stay fresh for 2 weeks**

Almost.. One Year.

This time, exactly one year ago, I was washing, folding, and re-folding tiny newborn sleepers. I remember packing my hospital bag (with the entire house) and making sure that we had all the "necessities" for our new baby. And Matt was constantly sent out for midnight fro-yo or early morning cinnamon bagels. I spent countless hours sitting in the glider in Walter's nursery praying for God to prepare us to be the parents that Walter needs. And I listened. During those nine (more like ten) months, I heard more from God than I had in my entire lifetime. 

Walter-

Before becoming your momma, God told me what a pure and gentle heart you would have. He told me all about your strong spirit and how your kindness and compassion will change peoples lives. I learned how much you would love music and how gifted you'll become. I learned about your determination and how you will always refuse to give up with out finishing what you started. He told me how much you would love the ocean, so I promised to raise you by it. I spent time listening and learning every day, and he carefully prepared my heart for yours. Because of this constant conversation, when I met you, it was as if I had known you my whole life. 

I hope you know that this constant conversation will never stop. With each new phase of your life we  will also change and stretch ourselves to become what you need in that moment. The week you were born your Dad and I prayed to never lose sight of the miracle that you are. That we speak to you in all circumstances with respect and understanding. That we show you how to love unconditionally through our marriage to each other. That we walk with faith so that you come to know God through our actions. And that we follow the dreams that God has placed in our own hearts so you can do the same.

You have taught me that nothing in this world is perfect except for the unconditional love that was given to us from above. The love that I have for you will always be unconditionally perfect and it will always be enough.

Watching your daily passion to explore and your amazement with life inspires me deeply. You make me dream bigger, live larger, and love harder. You make me brave. 

Because of you I am pursuing my dreams in ways I never thought I could. I pray with out fear of the future, I believe with out limitations, I stand taller, and my trust in God is more firm than I knew possible.

Watching you grow this past (almost) year has been the biggest gift and I still cannot believe we get to raise you. Our prayer is and always will be for selfless love and God given guidance as parents, to help you fulfill every dream in your heart.

Harvest Crunch Salad with Spiced Cider Vinaigrette

One of the reasons I love Summer is because of the unlimited amount of (and cheaper) fruits and vegetables that make it easy to throw a salad together. For some reason, when Summer fades into Fall, we throw all that out the window and we begin to BAKE! While I love baking (there are currently pumpkin cookies in my oven), my love for salad remains. My beloved tomatoes, cucumbers, avocados, and corn are no longer in season. Now pumpkin, brussels, collards, squash, pears, apples, beets (my favorite!), and pomegranates are stocking the produce section of the grocery store. With the changing of Seasons, I've learned how important it is to alter my staple meals around the food that is currently available. 

So.. our typical salad may remain, but the components must change. This recipe includes some of my favorite produce from this time of year and it is the perfect dish to welcome the new Season.

^^ The bulk of this salad is composed of romaine lettuce, chopped brussels, chopped kale, and roasted butternut squash. These leafy dark green veggies are packed with vitamins, minerals, and fiber. They contain vitamin C, vitamin E, vitamin A, calcium, folate, and beta-carotene which work together to provide your body with a healthy heart, glowing skin, and fueled immune system.

Butternut squash is a winter squash (which I recently learned are called "winter" squash because they're harvested in the summer and stay fresh all winter long). It's extremely rich in antioxidants, full of fiber, low in fat, contains carotenoids and folate which fight heart disease, and it's really, really yummy. I swear, my son would consume this squash for breakfast, lunch, and dinner if I let him.

^^ Use a vegetable peeler to peel the outer skin of the squash, and then remove all innards and seeds with a spoon. Next, chop the squash into 1 inch cubes. 

^^ You can use whichever cooking spray you have on hand, but I LOVE coconut oil spray. I find it to be versatile for baking, cooking, grilling, etc. 

^^ While the squash is roasting, measure out the other components and grill your chicken breasts. Matt does all of our grilling- he recently switched from gas grilling to charcoal grilling, and let me tell you, he is OBSESSED (...and so am I). Charcoal grilling adds so much flavor and overall control in cooking your food. Although it's not as convenient as turning on the gas switch, it's been fun to learn the 'art' of using charcoal. This Weber Grill is the one we use. 

^^ I am a firm beleiver in making my own salad dressings; they're usually pretty simple and store in the refrigerator perfectly. I think each salad deserves it's own compliment, so I love tweaking classic recipes to make it fit the salad that I'm creating. I think this Spiced Cider Vinaigrette will be a good match for different salads I want to make this Fall. 

**This dressing contains apple cider vinegar which helps kick sugar cravings too!

 ^^ I just LOVE bright and colorful dishes, and this one just screams Autumn. I truly think of cooking as an art form and presentation is a huge component. This salad is beautiful and it tastes even better! Before serving, drizzle the Spiced Cider Vinaigrette over the salad and lightly toss the ingredients together. 

Welcome Autumn! 

Bon appettite!

Harvest Crunch Salad

Created by: Monica Turley

Ingredients:

• 2 cups chopped romaine lettuce
• 2 cups chopped or shredded brussels
• 2 cups chopped kale
• 1 medium butternut squash
• 1 tsp. kosher salt
• 1 tsp. cinnamon
• 2 tsp. kosher salt
• 1 tsp. ground black pepper
• 3-4 chicken breasts
• 1 cup pomegranate seeds
• 1/2 cup roasted and salted pumpkin seeds

Directions:

1. Preheat oven to 400F
2. Spray a 9x13in glass baking dish and set aside
3. Peel the butternut squash, cut the squash in half, then scoop out all seeds and discard them. 
4. Cut the squash into 1 inch cubes and place them in the baking dish.
5. Sprinkle the salt and cinnamon over the squash and bake for 45 minutes.
6. Rinse, pat dry, and chop the romaine, kale, and brussels. Then place all the greens in a large salad bowl.
7. Rub the chicken breasts evenly with kosher salt and ground black pepper and grill both sides until it's done. 
8. Let chicken rest while you arrange the butternut squash, pomegranate seeds, and pumpkin seeds on top of the greens.
9. Slice the chicken breasts and arrange them on top of your salad
10. Toss in the Spiced Cider Vinaigrette and enjoy! 

** If you can't find pre-roasted & salted pumpkin seeds, use raw pumpkin seeds and lightly salt and roast them at 325F for 15 minutes.**

Spiced Cider Vinaigrette

Ingredients: 

• 1/4 cup apple cider vinegar
• 1/4 cup apple cider
• 2 tbsp. maple syrup
• 2 tsp. honey mustard
• 1 tsp. kosher salt
• 1/2 tsp. cinnamon
• 1/4 cup grape seed oil

Directions:

• Whisk all ingredients together and pour over salad.
• Vinaigrette may be stored in the refrigerator for up to 3 weeks.

Welcome!

 Hi! I'm Monica Turley, an aspiring artist, wife to Matt, and new momma to our son Walter. We live at the corner of the Chesapeake Bay where it meets the Atlantic Ocean, also known as Cape Henry. I am so blessed to have the privilege of raising my family in the same part of town that I grew up. It brings me so much comfort to be watch Walter crawl up the same path to the beach that I did as a child.

My hope for this blog is to provide me with an outlet for my creativity, a home for the gratitude I feel for all of my inspirations, and most importantly, a place to share our special moments as a family.

I am excited to begin this blogging adventure because I have recently discovered the art that is created when a story can be told through a photograph. Motherhood has been a surreal journey full of grace and it has taught me to truly appreciate the beauty in all experiences. As a result, I want to take each new milestone, thought, discovery, and daily experience captive. Walter has already taught me more than I could hope to teach him in a lifetime.

Welcome to our Castle by the Cape!