We spend a lot of time in the kitchen. A lot time preparing meals, baking, gathering around the table for family dinners, entertaining, playing board games, working, learning, this list goes on and on. This little kitchen of ours feels like the heart of our home. Now that the sun is starting to shine and we’ve had a couple of warmer days, we are opening the doors and windows and it makes kitchen time even better. I have felt inspired to cook more over the past couple of weeks and I thought it would be nice to share a day of breakfast, lunch and dinner with you.
Breakfast / Homemade Granola with Greek Yogurt, Honey & Fruit
You will need:
3 cups gluten-free rolled oats
1/2 cup coarsely chopped candied pecans
1/2 cup coarsely chopped almonds
1/2 cup unsweetened coconut flakes
3 tablespoons (packed) brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons vegetable oil
1/2 cup cranberries
1 1/2 cups vanilla greek yogurt
1/2 cup fresh fruit, we used blueberries
Honey to drizzle on yogurt
Preheat oven to 300°F. Line a baking sheet with parchment paper and spray with a bit of non-stick cooking spray.
Mix first 8 ingredients in a large bowl. Combine honey and vegetable oil in saucepan over medium-low heat and stir until smooth. Pour warmed honey and oil over oat mixture; toss together. Spread on prepared baking sheet. Bake granola until golden, stirring every 10 minutes, for about 40 minutes. Once granola is slightly cooled, stir and break up pieces. Mix in cranberries.
Next, place greek yogurt in a bowl, drizzle with honey and top with a big spoonful of granola and fresh fruit. Enjoy with your favorite cup of coffee or tea.
Lunch / Spring Salad
You will need:
One bag of organic baby spinach
1/2 cup yellow and red cherry tomatoes, cut lengthwise
1 persian cucumber, cut in half then sliced
1/4 cup diced apple, any kind will do
Half an avocado, diced
1/4 cup chopped strawberries
1 blood orange, segmented
1/4 cup dried cranberries
1/4 cup chopped almonds
3 tablespoons of your favorite vinaigrette, we used fig balsamic
Toss all ingredients together in a large bowl and serve.
Dinner / Roasted Chicken with Veggies
You will need:
1 4 1/2-5 pound roasting chicken
1 pound of fingerling potatoes, sliced in half
3 carrots, roughly chopped, keeping the pieces fairly large
2 yellow onions, cut into quarters
1 large lemon, cut in half
1 small head of garlic, cut in half
1/2 stick of melted butter
1/2 stick room temperature butter
Freshly ground black pepper
Preheat oven to 425°F. Arrange a bed of chopped potatoes, carrots and onions in a large roasting pan and set aside.
Rinse the chicken, inside and out and toss away the bag of giblets. Pat the chicken dry and salt and pepper the inside of the chicken. Fill the cavity with the lemon halves and garlic and close the loose skin over the cavity by using a toothpick. Lay the chicken on top of the vegetables. Next, pour your half a stick of melted butter between the breast and the skin, lifting the skin away from the breast. Then take the half a stick of room temperature and rub it all over the bird. Generously salt and pepper the chicken and sprinkle with smoked paprika.
Bake the chicken for an hour and a half. After the first 30 minutes of cooking, flip the bird over completely so that it cooks evenly. Cook for another 30 minutes and then flip it back over to cook for the remaining 30 minutes. Take the chicken out of the oven after a total of 90 minutes and cover tightly with foil. Let it sit for 20 minutes to finish the cooking process.