Well hi there! I cannot believe that it’s almost 2 months into 2018 and I am just now getting to my first post of the year. I’ll spare you the details, but suffice it to say this year has started out insanely busy and I am hoping to get more zen back (and more recipes shared here!) in the coming months.
Hi friends! I think I’ve just about recovered from our action-packed (and completely amazing) trip to Hawaii last month. Since I just did a travel post about our trip to Australia, I figured this time I’d pay tribute to our vacay by bringing a piece of our trip back via the kitchen. One of my absolute favorite things about Hawaii (besides the poke, the hiking, and the incredible views) is the abundance of amazing fresh fruit. I could never get sick of all the fresh mango and pineapple and guava juice! I think I started pretty much every day of our trip with either yogurt and granola and fresh fruit, or my new favorite discovery – pitaya breakfast bowls.
Hello from the other side (of moving)! I kept trying to find an hour or two to post these bowls of sunshine this weekend, but between packing, moving, unpacking, organizing, and watching the season premiere of Game of Thrones (priorities!!) that hour just never materialized. But I promise these mango green smoothie bowls are totally worth the wait!
As anyone who’s followed along with this here blog over the past few years knows, I never, ever get sick of new homemade granola recipes. And this tropical toasted coconut stovetop granola just happens to be my new favorite!
First things first: despite it’s traditional sheet pan appearances, this really is a stovetop granola. No baking. Comes together in a flash. All that good stuff. I just spread it out on a sheet pan to cluster (critical step) and then took all my pictures on it and realized how silly and confusing that was. WHOOPS.