TB12 Method Seasonal Salads – My Take

Meal prepping as always been a part of my weekend – particularly since I moved into Mike’s. Now that I’m in grad school about 10 hours a day and Mike’s at work sometimes longer, meal prep has become absolutely necessary for us to continue eating healthy and not order pizza every night of the week!

Meal prep fell away this summer, with me being home most of the day, but now that fall is in full swing we are back in action every Sunday evening! As a big Pats fan, Mike has also recently discovered Tom Brady’s new healthy lifestyle book, The TB12 Method. I’m not usually a fan of these fad lifestyle books, but I will say the recipes are pretty great.

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Disclaimer: we are not and in no way want to eat vegan! So I’ve been taking his recipes and adjusting them to reflect our very omnivorous, meat-eating lifestyle.

Here’s my version of the TB12 Seasonal Salad with Savory Vinaigrette. I chop all the veggies on Sunday, so that morning assembly only takes a few minutes.

Mustard Caper Vinaigrette:
Recipe will fit in one standard sized mason jar for refrigerator storage.
1/4 c mustard seed
1/4 c capers, including juice
1 c lemon juice
1/8 c walnut oil
1/4 c olive oil
Salt and pepper to taste

Blend until smooth.

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Salad
Adjust servings up or down based on desired size.
1 c salad greens (I like spinach and kale mix)
1/2 c baby carrots, cut in half the long way
1/2 c radishes
1/2 c rice
1 handful of mixed microgreens (pea sprouts, fennel sprouts, etc)
1 handful alfalfa sprouts
1/8 c pistachios
1/8 c mixed seeds (I use flax, chia, and sunflower)
1/2 avocado
1/8 c Mustard Caper Vinaigrette

Has anyone tried the TB12 Method yet? What do you think?

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Stay tuned for my blog post on The Importance of Meal Prepping, and weekly meal prep menu posts.

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Gluten Free Homemade Granola

I first became obsessed with cooking and trying new recipes in high school. At the time, eating organic was becoming wildly popular, and I was becoming more health (and body) conscious.

In my house, we’d been eating fresh fruits and veggies from the garden since we were kids. Our dinners were well-balanced, and our breakfasts were well-rounded, but as an Italian household, everything was heavy in carbs. I still remember my breakfast every morning – an everything bagel with butter, plus 1/2 a grapefruit with sugar.

I became interested in cutting white carbs that year, and discovered granola. That same year, a┬álocal runner published a granola recipe in our town newspaper, The Westerly Sun, and I was immediately intrigued. My mom and I made it that weekend, and it was a hit. Over the years, I’ve edited and tweaked this recipe to granola perfection.

The long list of ingredients looks intimidating, but it’s a lot simpler than it looks. I usually try to reign in a helper to shell the pistachios with me, or knock out this task first, since it’s the longest step!

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This is my favorite mix, but you can add, subtract, and mix up as you see fit. Sometimes, I like to substitute chia seeds for flax seed, or add some walnuts or chocolate.

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Honestly, the bowl of nuts looks good enough to eat on its own. I like to mix all the dry ingredients in one bowl, and the rest in a larger bowl, then add together. It makes the mixture much easier to mix.

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It’s important to stir the granola on the sheet every 5-7 minutes while it’s baking so that it doesn’t burn! I have 30-35 minutes listed in the recipe, but on a darker sheet or with a thinner layer of granola, it could be only 25. The granola will be crispy and golden when it’s done, and after cooling for 3-4 minutes, will form clumps.

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Look how much granola this recipe makes! This usually lasts me for a meal a day for 2 weeks – especially if I end up mixing it into yogurt for breakfast or lunch.

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Gluten Free Homemade Granola
Scroll down for a shareable recipe card!

6 cups rolled oats
1/2 cup flax seed (wheat germ if you’re not gluten free)
2/3 cup real maple syrup
1/3 cup honey
1/3 cup molasses
2/3 cup vegetable oil
2 cups raisins
2 cups dried cranberries
1 cup pistachio meats
1 cup chopped almonds
1/2 cup sunflower seeds
1 tsp vanilla extract
1 tsp almond extract
2 tsp cinnamon

Mix all ingredients except dried fruits in a large bowl until well coated.

Use cooking spray to coat 2 cookie sheets. Spread half the granola on each sheet.

Bake 30-35 minutes at 350 degrees, lightly stirring every 5-7 minutes, until crispy. Switch the sheets from top to bottom rack and vice versa for even cooking. Let stand to cool.

Add raisins and dried cranberries, and store in airtight containers.

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Shareable gluten free granola recipe card

 

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