Homemade Coconut Granola

As many of you know, maternity leave was one of the best years of my life. One of my favourite parts was the “new” moms that I met while on my leave. I am thrilled today to have one of my favourite mom friends share one of her amazing recipes. Ash is one creative gal, who always has the cutest DIY crafts, amazing drink photos and tasty recipes that make your mouth water. 

Welcome Ashley ….

Steps for making fool proof granola.


*Begin by preheating the oven to 350 degrees. Next spray a large tray with any type of non stick cooking spray (other option is to rub a little amount of coconut oil on the sheet)

*Combine 2 cups of quick rolled oats (gluten free oats are another option if preferred) with 1tsp of cinnamon, 1tbs of brown sugar and a pinch of salt .

* Once well combined spread  evenly over the baking sheet

*In another bowl combine 1/4 cup of honey heated up in microwave for 25-30 seconds  with 2-3 tbsp of coconut oil (at room temperature), amount depends on how crispy you want the granola to be  (personally I prefer mine crunchy)

*Once the liquids are all combined pour onto the oat mixture evenly.

*At this point I normally add a 1 tsp of vanilla for flavour  and sometimes even dried  apricot and coconut flakes (approx half a cup) .  Mix well and evenly with a spoon and bake for 8-10 mins.
Remove  drop the over and wait until granola is completely cooled .  With a spatula  scrap it off  the baking sheet (although should come off quote easily if you sprayed enough ) .

This  recipe makes a large amount which keeps for weeks if sealed in a  glass jar or Tupperware.  It’s a great option for breakfast, snacks for school and work.  My daughter loves it with natural plain Greek yogurt and a touch of  agave or honey drizzled on the top !


Ashley is a busy mom always on the go. She has a two year old daughter named Livia  and loves spending time with my family and baking. I’m avid runner.

Moroccan Spiced Roasted Vegetable Soup #tastytuesday


I am thrilled to have the Happy Triathlete as a guest blogger for this weeks edition of Tasty Tuesday. She is one talented lady, full time professional, award winning athlete and former food blogger. I admire Kelsey for her overall strength and her ability to always achieve her goals.

Welcome Kelsey… 

As an athlete, it’s super important to me to fuel my body with nourishing, yet interesting, meals.  As someone always on the go, soup is the perfect way to prep meals for the week or to freeze for later. As a (former) food blogger, I was really excited when Brittany asked me to write a guest recipe and gave me a reason to get my butt back in the kitchen!

With the onset of colder weather and the trees turning bare, I’ve had soup on my mind alot lately, particularly during my chilly walks to and from work.  On one morning, the idea for this soup popped into my head.  In the summer months, I make a Moroccan

Cauliflower Salad that is so flavourful and delicious, and as I froze on my way to work, I thought, why not turn those same ingredients into a soup.  The result is a warm, spicy (not as in spicy hot) and filling soup.  I hope you enjoy!

Moroccan Spiced Roasted Vegetable Soup



1 head cauliflower, cut into florets
2 medium sweet potatoes, cut in cubes
1 red pepper, cut into thick slices
2 tablespoons mild oil (I used safflower oil)
½ sweet onion, diced
2 cloves garlic, minced
1.5 teaspoons cumin
1 teaspoon ground turmeric
1 teaspoon coriander
Sea salt (to taste)
Freshly ground pepper (to taste)
1 carton low-sodium chicken broth (sub vegetable broth to make this vegan/vegetarian)
1 cup cooked garbanzo beans (chickpeas)
2 tablespoons lemon juice (about ½ lemon)

For serving:

Chopped Kalamata olives
Handful of chopped parsley


Mix the vegetables with 1.5 tablespoons oil. Season with salt and pepper. Spread in a single layer on two baking sheets. Roast for 25-30 minutes or until cauliflower starts to become golden brown.  Remove the vegetables from the oven.

In a large pot, sauté onions in remaining ½ tablespoon of oil, until onions soften.  Add garlic and continue to sauté for 30 seconds to a minute.  Add spices and cook for another 30 seconds until spices become fragrant.  Transfer roasted vegetables to the

pot, stirring to coat with spices.  Next, add the chicken broth and the garbanzo beans.

Bring the mixture to a low boil, then turn down the heat and cook for another 10-15 minutes.

Turn off the heat and allow to cool slightly, then either mash with a potato masher (this is what I did for a thicker texture) or blend with an immersion blender for a smoother consistency.  Finally, stir in the lemon juice.

Serve with chopped Kalamata olives and parsley.