Hope everyone had a great weekend. I headed up to Edmonton Thursday night and stayed at my sister’s again which meant more baby cuddles! Friday & Saturday I did makeup for a wedding. It was a great group of girls and de spite a
minor huge setback when my partner got into a car accident on the way (she’s okay), it all went off great. Sunday I had a very productive day that included cleaning my freezer, grocery shopping, laundry and making protein pancakes, protein bars & homemade granola.
Sadly, my very productive day did not include my long run. I was scheduled for 14 miles but I have developed some IT band pain. I was nervous to push through a 14 mile run and cause further injury so instead I rested, rolled, stretched and did some yoga. It’s still hurting today so I plan to make a massage appointment to get some serious TLC to my leg and plan for a shorter run to test it out. Wasn’t I just bragging about being pain & injury free last week? UGH!
Lately, my newest breakfast obsession has been berries, greek yogurt & granola. I have been buying granola because I’ve been too lazy to make it even though it’s so easy. I usually add hemp hearts and chia seeds to my yogurt as well. I decided that it would just be easier to make a granola that contains everything that I needed. So I came up with a recipe for some maple pecan granola. This granola is so tasty and it’s a great source of healthy fats, protein & fibre.
Maple Pecan Granola:
- 2 Cups rolled oats
- 1/2 Cups Bran Buds
- 1/2 Cup Chia Seeds
- 1/2 Cup Hemp Hearts
- 1/2 Cup Ground Flaxseed
- 1 Cup Candied Lentils (recipe below)
- 1 Cup Pecan pieces, crushed
- 1 tsp Cinnamon
- 3/4 Cup Unsweetened Applesauce
- 1/4 Cup Maple Syrup
- Preheat oven to 275 degrees
- Mix together all dry ingredients in a large bowl
- In a small pot mix together applesauce and maple syrup. Heat slightly on low heat until syrup is melted
- Mix syrup mixture into dry ingredients
- Spray large baking pan with cooking spray and spread mixture onto pan
- Bake for 30 minutes, stirring every 10 minutes
- Let granola cool and store in an airtight container
1 serving (1/4 cup) contains 130 calories, 7 g fat, 5g protein & 5 g fibre
- 1 Cup red split lentils
- 1 3/4 Cup Water
- 1/4 Cup Brown Sugar
- 1/4 Cup Applesauce
- Preheat oven to 350 degrees
- In a pot add water & lentils, bring to a boil and cook 5-7 minutes or until soft
- Reduce heat and add brown sugar & applesauce. Cook an additional 3-4 minutes until most of liquid has absorbed.
- Allow lentils to cool
- Spray baking pan with cooking spray and spread lentils. Bake for 20 minutes, stir halfway through.
The candied lentils are optional in the recipe but I love them! I also love having the extras available to snack on because they are so tasty. You can make large batches of candied lentils and freeze them for future use. They are great on salads, in cookies, as a crumb topping for muffins, etc.
P.S. Tomorrow’s the last day to enter my giveaway for entrance to the 5K Electro Dash! Check it out here.
What did you do this weekend? Do you ever make your own granola?