In order to succeed at anything in life, you need to make a plan. Staying fit and healthy is certainly no exception to this rule. I admit, it can seem overwhelming to achieve, but one way to keep yourself on track is by prepping clean, nutritious meals & snacks in advance. This ensures you’ll always have healthy food on hand. Sure, if you’re not used to meal-prepping, it’s easy to believe the process is too laborious and costly, but in reality it doesn’t have to be. I have saved so much money in the past year while simultaneously improving my health, and it’s all thanks to meal prep.
One of my favorite items to prep is this skinny apricot granola. Although it’s one of the first foods I ever prepped when I began my fitness journey, I still make it to this very day. Why??? Well it’s just that GOOD! Granola and I are clearly going to be BFF’s for life, because its super simple to prep and has countless options so I never get bored eating the same thing all week. Just by keeping this granola on hand, I’m always equipped with a quick and healthy snack, dessert, or even breakfast.
You may wonder why I find this so important. It’s just granola after all, but it really is a big deal for me because it has prevented one of the biggest issues I had in the past…skipping meals. Most people think if they eat less they will weigh less, but that wasn’t the case. I skipped meals, I didn’t snack, and I was the heaviest I’d ever been. I either didn’t have the time or I was too fatigued to cook. This in turn led to years of obesity, as the metabolism slows when you chronically skip meals. Now that I prep items like this granola, I no longer feel sluggish all day because it prevents me from skipping breakfast on days I’m strapped for time. It prevents me from turning to unhealthy snacks and desserts when cravings strike.
If the old me sounds like you…if you tend to skip meals a lot or snack on unhealthy items, try making a batch of this delicious granola. Simply sprinkle on your favorite yogurt for a quick and easy snack, layer between yogurt and heaps of fresh fruit for a quick dessert parfait, or just enjoy it straight up with milk or a milk alternative for breakfast. The possibilities are endless. I hope you give them a chance or come up with variations of your own!
Skinny Apricot Granola
- 5 cups Old-Fashioned Rolled Oats
- 2 cups Sliced Unsalted Almonds
- ¼ cup Pure Maple Syrup
- 2 tbsp. Coconut Oil; melted
- 2 tsp. Ground Cinnamon
- 2 tsp. Ground Ginger
- ½ tsp. Ground Allspice
- ½ tsp. Ground Nutmeg
- ½ cup Unsweetened Coconut Flakes; toasted
- 2 cups Dried Apricots (unsweetened & sulfite-free); cut into ¼ in. cubes
- Preheat oven to 325°. Line 2 baking sheets with parchment paper. Set aside.
- In a large mixing bowl, add oats, almonds, maple syrup, coconut oil, cinnamon, ginger, allspice, and nutmeg. Toss to coat well.
- Spread granola out on prepared baking sheets. Bake until golden brown, about 12 to 15 minutes. Remove from oven, toss well, and bake for 5 more minutes. Remove from oven and let cool.
- Place cooked oat mixture in a large mixing bowl. Add coconut and apricots. Toss together until combined. Transfer to storage containers.
Nutrition Per Serving (1/3 cup): 292 Calories; 8 g Protein; 9 g Total Fat; 3 g Sat. Fat; 7 g Fiber; 7 mg Sodium; 10 g Sugar; 46 g Carbs; 0 mg Cholesterol.
RECIPE ADAPTED FROM: A. SYMINGTON
PHOTOGRAPHY & STAGING: PETER MENDOROS
ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019
I have been a bit absent lately from the blog and I do apologize but I have been incredibly busy with Christmas shopping, baking, and trying to keep up with my crazy toddler all while fighting being sick. Let’s just say it has been rather hectic 24/7. Since I have been baking I did want to share this with you since I usually have several holiday posts up by now and this year I have been slacking. So my first installment of what I promise to be a few more before the holidays are over, is Pasta Flora. Pasta Flora is a Greek Jam Tart that you can make with almost any jam flavor, although we prefer apricot.
This tart is delicious in the morning with coffee and a great addition to any Christmas morning treats to give the kids and even set out for Santa. It is very simple to make. You can use a traditional tart pan or if you are like me and have no idea where your tart pan is located following a move, you can use a springform pan, as long as it is 10 in. in diameter.
I truly love this tart not just for how great it tastes but all of the memories surrounding it. This was the first Greek sweet I ever tried at Christmas when I first met my boyfriend over 5 years ago. It has always remained my favorite with a close second being the cookie Melomakarona. Even if you are not Greek it is something interesting to add to your table that those would not expect and I guarantee they will love. I hope you all can try this with your families and make memories of your own to cherish.
Apricot Pasta Flora (Greek Jam Tart)
- 9 oz. Butter; melted (approximately 2 sticks plus 1 tbsp.)
- 3 cups Unbleached All-Purpose Flour
- 1 tsp. Baking Powder
- 1/3 cup Granulated Sugar
- 1/3 cup Brandy
- 1 Egg; separated
- ½ tsp. Lemon Extract
- 1 tsp. Vanilla Extract
- 18 oz. Apricot Jam (or any flavor you prefer)
- In a large bowl of a stand mixer, sift the flour and baking powder together. With the mixer on low speed, slowly pour in the melted butter. Scrape the sides of the bowl and add in the sugar, brandy, egg yolk, vanilla, and lemon extract. Mix on low speed until mixture is just incorporated.
- Sprinkle a work surface with flour and turn dough out onto it. Gently knead into a cohesive ball, but be sure not to overwork the dough otherwise it will not be tender. Wrap the dough with plastic wrap and refrigerate for 30 minutes. Meanwhile, grease the bottom and sides of your pan with butter or nonstick cooking spray.
- Preheat oven to 350°. After the dough has chilled, separate into two equal portions. Dust your work surface and a rolling pin with flour and roll out one portion of dough to about 1/3 inch thick. Carefully roll the dough up on the rolling pin and unroll it over the the pan. Gently press the dough into all spaces of the pan’s base. If extra pushes up the sides, gently trim it.
- Take a small portion from the reserved dough ball and roll between your hands into a rope about the width of your finger. Press the rope around the sides of the pan and gently press at the base to merge the sides and base together. Continue taking small portions and forming ropes until all of the sides are covered and merged with the base. Trim any excess if it pushes over the edge of the tart pan. If using a springform pan, press the rope of dough up the sides of the pan until it forms a crust that extends about 1 inch above the base.
- Using an offset spatula or back of a spoon, gently spread the jam evenly over the base, making sure to fill in all spaces. Sprinkle the work surface and rolling pin with flour and roll out the remaining portion of dough to 1/2 inch thick. Using a pastry cutter or knife, cut the dough into thin strips. Use a metal spatula to help lift the strips to the tart and arrange each strip in a lattice pattern over the jam. If the strip breaks, gently patch it back together. Once all the strips are placed, brush the strips with the egg white.
- Bake the tart for approximately 30 to 40 minutes, or until the tart is a rich golden brown. Remove from the oven and place on a cooling rack for at least one hour before serving so that the jam can set.
SPECIAL THANKS TO:
PHOTOGRAPHY & STAGING: PETER MENDOROS
ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014