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Homemade Muesli

Say hello to our current favorite breakfast: homemade muesli.


It is easy, no-cook, versatile, and cool for hot summer mornings. The husband loves it with a tub of Strawberry Rhubarb Noosa Yoghurt, and since we’ve started eating it he has mentioned how he feels like he has all this extra time in the morning because he doesn’t have to cook anything for breakfast.

Homemade Muesli

Recipe inspired by Never Homemaker | Print here!

4 cups old-fashioned rolled oats

1 cup flaked cereal such as amaranth or bran flakes

½ cup raisins

½ cup pitted and chopped dates

½ cup sunflower seeds

½ cup sliced almonds

¼ cup ground flaxseeds

¼ cup hulled hemp seeds

¼ cup brown sugar

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon sea salt

Dash of ground cloves

  1. Combine all ingredients in a large bowl and stir to combine.
  2. Transfer to an airtight container for storage.

Serving tips: Scoop ½ – ¾ cup in a bowl and mix it up with 6-8 ounces plain yogurt, kefir, or milk of choice and eat right away—no cooking or soaking required. Add chopped fruit (banana or peach) or fresh berries for additional flavor. Can also top with a swirl of honey if desired.


Feel free to change up the dried fruit, nuts, and spices depending on the flavors you are looking for or what you have on hand. Make a cherry ginger variation by replacing the raisins with dried cherries and the cinnamon with ground ginger. Make a coconut apricot variation by adding 1/4 cup unsweetened coconut flakes and replacing the chopped dates with chopped apricots. The variations are endless.


I mixed mine right in the jar, but you may find it mixes more evenly in a large bowl. The tough part is transferring it to the container afterwards.


I like having mine with about 6 ounces of plain kefir, fresh diced peach, extra cinnamon, and about a teaspoon of peanut butter. I like it so much I can hardly wait to snap a photo of it.


What is your go-to summer breakfast?

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Have you ever committed to an opportunity to do something and then put a lot of pressure on yourself to make whatever it is really good? Giving a presentation is a great example. You work real hard to prepare your presentation, making sure you include everything, and then you memorize the details of what you want to say, both of which result in you being super nervous and/or anxious beforehand. What if, instead of putting all this pressure on oneself, you take a step back, and keep things simple and just be yourself? Maybe the presentation doesn’t have to include everything or you forget to say a few things. The fact that you aren’t nervous or anxious may allow you to speak more clearly, make more eye contact, and engage more with your audience, ultimately leaving them with a lasting impression of you and your skill.

Now, take making dinner for example. I bet a lot of us put pressure on ourselves to prepare a dinner that is special, elaborate, delicious, and/or something you couldn’t get at a restaurant. Instead, what if just making dinner at home was special enough? That is exactly what this recipe is for—making a simple, healthy dinner at home that tastes good.

Chicken and Vegetable Stir Fry-7

Chicken and Vegetable Stir-Fry

Serves 4 | Recipe by Lauren Larson | Print here!

Prep time: 20 minutes | Cook time: 15 minutes | Total time: 35 minutes

1 pound boneless, skinless chicken breast, sliced into ½” strips

1 tablespoon cornstarch

1 teaspoon baking soda

½ teaspoon salt

¼ cup water

3 teaspoons cooking oil, divided

½ teaspoon smoked paprika

2 teaspoons dark sesame oil

½ medium yellow onion, sliced

1 medium orange bell pepper, sliced

1 cup snow peas

1” piece ginger, peeled and minced

1 clove garlic, minced

3 tablespoons rice vinegar

1 tablespoon soy sauce or tamari

2 teaspoons pure cane sugar

1 teaspoon chili garlic sauce

1 (16-ounce) bag tricolor coleslaw mix

3 green onions, sliced

4-6 cups hot cooked rice or noodles for serving

Sriracha hot sauce for serving (optional)

  1. Combine the sliced chicken, cornstarch, baking soda, salt, water, and 1 teaspoon cooking oil in a small bowl. Set aside to tenderize for 20 minutes while prepping the remaining ingredients.
  2. Heat remaining 2 teaspoons cooking oil in a wok or large skillet over medium-high heat. Add chicken, sauté until cooked on the outside; about 5 minutes. Transfer to a plate and set aside.
  3. Heat 2 teaspoons sesame oil in the same wok or skillet over medium heat. Add onion, bell pepper, snow peas, ginger, and garlic. Stir-fry for 3-5 minutes until vegetables are crisp tender.
  4. Combine vinegar, soy sauce, sugar, and chili garlic sauce in a small ramekin or bowl. Add chicken along with sauce mixture to the wok or skillet; cooking for 2-3 minutes until chicken is nearly cooked through.
  5. Stir in coleslaw mix and cook until wilted and chicken is no longer pink or a thermometer reads 165ºF when inserted in the center.
  6. Sprinkle with green onions and serve on top of cooked rice or noodles topped with Sriracha hot sauce if desired.

Chicken and Vegetable Stir Fry-1Chicken and Vegetable Stir Fry-2Chicken and Vegetable Stir Fry-3Chicken and Vegetable Stir Fry-4Chicken and Vegetable Stir Fry-5

Chicken and Vegetable Stir Fry-6

What is the last simple meal you made at home?

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Oat Waffles

Life without schoolwork is amazing. Evenings and weekends with nothing but a life to care about.  Lately, life has been all about social activities, live music, trips to the dog park, reading for pleasure, baking gluten-free coffee cake and crusty bread, trail running in Wyoming, and giving the mountain bike another chance. In between all of that, I am wrapping up the final week at my first 400 hour dietetic internship rotation. I can’t believe how fast it has gone by. Just a little over 800 internship hours to go before I am an exam away from becoming a registered dietitian!

A couple weeks ago I ordered a used copy of a relatively old cookbook recommended to my by a friend: The Cabbagetown Café Cookbook. For just a few bucks on Amazon I just couldn’t pass up checking it out. Immediately after receiving and flipping through it I was excited to see some new techniques and recipes. I started by making a recipe for refried beans to go along with the Chicken Mole Coloradito Enchiladas I served up last week, and they were great!

Next, I made Grandma’s Norwegian Oatmeal Waffles with just a few changes, and they were equally as great!


Oat Waffles

Serves 4 | Recipe by Lauren Larson | Print here!

Prep time: 8-10 hours, largely unattended (overnight) | Cook time: 10-15 minutes

2 cups old-fashioned rolled oats

2 cups dairy or non-dairy milk

2 eggs, separated

3 tablespoons butter, melted

2 tablespoons + 1 teaspoon unsweetened applesauce

1/3 cup oat flour

1 tablespoon baking powder

¼ teaspoon sea salt

Cooking spray

Desired toppings (e.g. butter, jam, yogurt, maple syrup, fresh fruit, etc.)

  1. The night before, combine the oats and milk in a large bowl. Cover and refrigerate overnight to soak.
  2. Preheat waffle maker.
  3. Separate egg whites into a small bowl and set aside.
  4. Add egg yolks, melted butter, applesauce, oat flour, baking powder, and sea salt to the oat and milk mixture. Stir to combine.
  5. Using a hand mixer or blender, beat the egg whites until stiff peaks form. Carefully fold into oat mixture.
  6. Spray waffle maker well with cooking spray and cook according to your waffle maker’s instructions.
  7. Serve topped with desired toppings.



I served mine topped with a few pads of butter and some blueberry mint jam I made not too long ago. The texture of these waffles was just wonderful. It literally was crispy oatmeal in the shape of a waffle. Yum! We reheated leftovers in the toaster for a super quick breakfast.

What do you like to put on top of your waffles?

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