Piña Colada Popsicles| Stonyfield Organic + prAna

What are you craving this summer?

Me? I'm thinking a lengthy vacation and an ice cold umbrella drink by the pool would be nice. Hey, a girl can dream.

Luckily, some cravings aren't hard to satisfy, like breezy summer dresses that go from day to night and creamy, frozen treats that you can make in minutes. My friends at prAna and Stonyfield can help you with those, no problem.

Last fall I wrote about the super comfy sweater I got when Stonyfield Organic and prAna partnered for a little Clean Plate Club collab. I'm not even kidding you when I say that I probably wore that sweater every time the weather dropped below 70. {Which, sadly, was only a handful of times down here.} But, I'm so, SO happy because my friends are at it again -- this time, they're talking summer outfits and warm weather treats, which is a perfect combo for this Florida girl!

I got to pick out a piece from prAna's sustainable, organic line and here's what I chose:

Posing in your neighborhood isn't awkward at all... 

The Quinn dress is everything a girl needs for the summer. It's low maintenance, stylish, comfortable and cool. {And it even has a little help built in up top for the bosom-impaired like myself! haha!} It's kind of a mom's dream to find a piece that you can wear to the park, the store, a play date and a real date, all while looking put together. This piece is it. And remember that vacation I was dreaming about earlier? This would make a fantastic piece to pack and wear with its quick-drying, stretchy fabric that hardly shows a wrinkle. Love.

Tryin' to get my zen on. Where's my Piña Colada?

Clearly, I've found a piece that I might be living in this summer... but now, let's talk about that umbrella drink.

It may be frowned down upon to sip on a real Piña Colada while you sit poolside for your kid's swim lessons this summer {and if it isn't, please tell me where you live}, so we're doing the next best thing -- turning a cocktail into a popsicle. {Sans booze, ladies. Sorry, we can't have it all.}

This Piña Colada Popsicle contains only 3 ingredients, and they're all pretty good for you, too! Creamy Stonyfield Vanilla Greek Yogurt, coconut milk and fresh pineapple come together in minutes for a frozen snack that the whole family will love. {So you might want to keep them in the back of the freezer if you're planning on keeping them for yourself!}

Quench your cravings this summer for cold treats and perfect pieces to add to your summer wardrobe! Want to add this dress to your collection? I'll be hosting a giveaway on my Instagram later this afternoon, so be sure to pop over and follow me so you can enter to win a Quinn dress of your very own, or do a little shopping using discount code SCS16ERSO to get 15% off your purchase! {Valid until July 7. Not valid on gift certificates or with any other offers.}

Disclosure: This post is sponsored by prAna. As always the opinions here are all my own!

Piña Colada Popsicles

1 cup Stonyfield Organic Greek Yogurt {I used Whole Milk Vanilla, but 0% or Low Fat Vanilla would work, too.}
1 cup coconut milk {again, I used full fat, but you could use reduced fat if you prefer}
1 1/2 cups fresh pineapple {you just need enough to make about 1 cup of pineapple puree}

1. Toss all  ingredients into the blender and process until totally smooth.

2. Pour into popsicle molds and place in freezer.

3. Freeze for 3-4 hours or until completely frozen.

To remove, run popsicle mold under warm running water to loosen before pulling out the popsicles.

*If you like your popsicles a little sweeter, of if your pineapple isn't super sweet, try adding a few tablespoons of agave or honey to sweeten them.

Meyer Lemon + Yogurt Cream Pie

Historically, "Pi Day" has gone something like this for me {in the last few years when it's even been a "thing", anyway}:

March 13: "Oh, tomorrow is Pi Day. I'm not really that into pie. I think I'll skip it."

Morning of March 14: ::: browsing social media ::: "Ooooh, that's a pretty pie. Oh my gosh that pie looks so good. Wow, that's an amazing pie. I should make a pie!!!"

And then I spend the morning scrambling, trying to get in on the Pi Day action. Sigh.

Today was no different.

Let me be clear: I have nothing against pie. Or Pi for that matter. But neither really excite me to the point of celebration, especially the latter. {Math was NEVER my thing.}

But since I'm a team player in this crazy community of people who like to make and share recipes, I'll go ahead and take one for the team. Plus, I figured it would be a good time to use some of the many containers of Stonyfield's new Greek Whole Milk Yogurt in my fridge. {More on that in a sec.}

While I'm generally not wild about pie, I can appreciate the appeal. There's definitely something enticing about a buttery, flaky crust encasing a delightful filling. But like most delicious things, good crusts take work. And work takes time, which I don't have in excess. SO! As grateful as I am for a granny-made butter or shortening crust, I am just as grateful for shortcuts like store bought pie shells and graham cracker crusts, which is precisely what I used for this zippy little number I whipped up.

Meyer lemons {which basically taste like the lovechild of a tangerine and a standard lemon}, are the star of the show in this chilled pie. A layer of sweet and tangy Meyer lemon filling sits atop a billowy bed of lemon and vanilla-scented yogurt whipped cream -- a match made in heaven.

You know what else is heavenly? Stonyfield's newest addition to their yogurt family: Whole Milk Greek Yogurt and 100% Grassfed Whole Milk Yogurt. I've always been a fan of their 0% Fat Greek, but the whole milk version is... wowza. Seriously luscious, creamy and rich. I've been absolutely loving the vanilla bean flavor with granola and sliced strawberries, which is practically a dessert. And the plain flavor is perfection as a substitute for sour cream. Plus, it's perfect for baking which, you know, I do a little of here and there.

Their 100% Grassfed line is also delightfully creamy and smooth, with a lush flavor that can only come from cows who get to munch on their absolute favorite snack {organic grass} year round. I never realized that while some products claim to come from "grassfed cow's milk", what they mean is that the cows are fed grass as a part of their diet, in addition to other oats and grains. But Stonyfield's Pennsylvania Certified Organic Grassfed Cows are the real deal, eating a grass-exclusive diet. See the difference there? Lucky gals.

Anyway, their luck is our benefit as well, as you'll see when you try it for yourself. Whether you have a taste of it in this pie or straight off the spoon, odds are you'll be coming back for more. The same way I find myself getting sucked into Pi Day year after year...

Happy Pi Day, all! :)

Disclosure:  I have an ongoing partnership with Stonyfield as a member of their Clean Plate Club and received this product for review. As always, the opinions here are all my own!

Note: This recipe makes one small {about 5 inch round pie}, but can easily be doubled for a standard sized pie. {Use 3 egg yolks instead of 2.}

Meyer Lemon + Yogurt Cream Pie 
Adapted from Taste of Home's Complete Guide to Baking
Makes 1 Mini (5 inch round pie)

For Crust:

1 cup graham cracker crumbs

2 tablespoons sugar

3 tablespoons butter, melted

For Lemon Filling:

1/2 cup sugar

2 tablespoons cornstarch

1 1/2 tablespoons flour

Pinch of salt

1 cup water

2 egg yolks, beaten

1 tablespoon butter

3/4 teaspoons Meyer lemon zest, divided

Juice of 1 Meyer lemon

For Yogurt Cream

1/2 cup heavy cream

1/4 cup powdered sugar

3 tablespoons Stonyfield Whole Milk Greek Yogurt (plain flavor)

1/4 teaspoon Meyer lemon zest

1/4 teaspoon vanilla bean paste (or vanilla extract)

1. Preheat oven to 375 degrees. Combine crust ingredients in a small bowl, then press into a pie plate or springform pan, pressing up the sides. Bake for about 8-10 minutes or until it begins to turn golden brown.

Remove from oven and let cool.

2. Meanwhile, whisk together sugar, cornstarch, flour and salt in a saucepan. Whisk in water and mix until smooth. Bring the mixture to a bubble over medium-high heat, whisking constantly until it thickens. 

3. In a separate bowl with beaten egg yolks, add a few splashes of the hot mixture while whisking to bring the eggs up to temperature. Return the contents of the bowl to the saucepan and continue whisking until the mixture is smooth and thick, about 3 minutes. 

4. Remove the saucepan from heat and add butter, 1/2 teaspoon lemon zest and the juice of the lemon, whisking together until smooth and incorporated. Set aside and allow to come to room temperature.

5. In another bowl {I know, it's a lot of dishes, but it'll be worth it!}, beat heavy cream, powdered sugar, 1/4 teaspoon lemon zest and vanilla until the mixture can hold stiff peaks when the beaters are removed. Fold Greek yogurt into the cream mixture until completely incorporated. 

6. Spread about 3/4 of the cream mixture into the bottom of the baked graham cracker crust and smooth it out. {Set the rest aside and refrigerate until you're ready to serve.} Pour the cooled lemon filling over top of the cream mixture and smooth it out. 

7. Cover the pie with plastic wrap or foil and refrigerate for 3-4 hours until firm. {The longer the better.} 

Before serving, pipe on the remaining cream mixture to decorate the top. {Or just dollop it on, it'll still taste just as good!}

4 Tips For Organizing Your Kitchen

If stepping foot in your kitchen makes you feel overwhelmed rather than inspired, maybe it's time to do a little organizing to de-clutter and reignite creativity!

Today, I'm sharing some of my favorite kitchen organization tips over on The Yogurt Dish for Stonyfield Organic. From finding a place to start to creating extra space in small kitchens with minimal storage, I'm sharing all of my secrets to keeping the space straightened out. 

Head over to the article and start spiffing up your kitchen! 

Strawberry Vanilla Yogurt Scones

My child has apparently inherited one of my worst characteristics: An inability to nap in the daytime hours. Poor baby. But mostly, poor mama.

Most days I can squeeze a few 30 minute snoozes out of him, which is nice and all... but how many tasks can you complete in 30 minute spurts? Give it a try if you're looking for a delightful challenge.

It is seriously by the grace of God that I accomplish anything at all during the day, because 3 month olds aren't able to entertain themselves just yet. So, I've discovered a talent for what I'll call "singing narration" in which I musically narrate just about everything I'm doing so that I can get something done and entertain this baby at the same time.

"Mama is washing her haiiiiiiir with cheeeeeap shampooooo!"

"Let me shaaaaaaaaaave my left leg now, babyyyyyy! Otherwise I will be forced to wear paaaants!"

"We're maaaaaking daddy dinner so he doesn't staaaaarve!"

It's a whole lot of fun, really. If "fun" is defined by the urge to gouge your eardrums out at the sound of your own voice.

My life has turned into the worst musical you've ever seen.

When I'm not at home singing myself into a frenzy and I actually have a few minutes to get out and do something alone, I sometimes notice that I'm starving on my way out the door. And, because my time is limited, sometimes I just need to grab something to hold myself over so I can run a few errands and get back to Life with An Infant: The Musical.

These Stonyfield Organic Protein Smoothies have been lifesavers more times than I care to admit! I can grab one from the fridge, drink it in the car and save myself from having a hunger-fueled meltdown in the middle of the grocery store. Because you know what happens when you don't? You buy anything on an endcap, in the checkout line or on a well-placed display. Or you almost cry when the 16 year old cashier asks you for your ID for the wine you're buying and you realize you don't have it with you. {Not that that happened to me last week or anything.} I'm way less emotionally stable when my stomach is growling.

Anyway, these little protein smoothies are quite handy. And they also make the perfect liquid component for scones. Because buttermilk, shmuttermilk! Who has time to run out for silly ingredients that can be easily substituted?? Not this singing nitwit.

It was purely by chance that I discovered that the same protein smoothies I love for a quick boost can be used for these tender treats. It was a good discovery.

My husband, who generally tries to maintain a gluten-free diet and is normally not interested by baked goods, pretty much polished off the entire tray of these by himself. They're that tasty.

So maaaaake these todaaaaaaaaaaaaaaaay! Oops, sorry. Force of habit. :P

Disclosure:  I have an ongoing partnership with Stonyfield as a member of their Clean Plate Club and received this product for review. As always, the opinions here are all my own!

Strawberry Vanilla Yogurt Scones

2 cups all purpose flour, plus extra for dusting
1 tablespoon baking powder
2 tablespoons granulated sugar, plus extra for sprinkling
1/2 teaspoon salt
1 stick (8 tablespoons) cold butter, diced into small pieces
1/2 cup Stonyfield Vanilla Protein Smoothie, plus extra for brushing
1 teaspoon vanilla bean paste or vanilla extract
1/2 cup finely chopped strawberries

1. Preheat the oven to 400 degrees. Prepare a baking sheet by lining with parchment or a silicone baking mat.

2. In a medium bowl {or in the bowl of a stand mixer or a blender}, stir together flour, baking powder, sugar and salt.

3. Add cold butter to dry ingredients. The goal is to incorporate the butter until the mixture resembles wet sand. There should be small pieces of butter distributed throughout the mixture. You can accomplish this by hand with a pastry cutter, by beating in the butter in your stand mixer, or by pulsing in the blender or food processor. It's up to you!

4. In a small bowl {or a measuring cup with a spout} stir together Vanilla Protein Smoothie and vanilla bean paste or extract. Pour into dry mixture and stir together just until a firm dough forms. Try not to overmix. Add strawberries and fold in gently.

5. Turn the dough out onto a floured surface and gently pat into a square, approximately 8 x 8 inches. {It doesn't have to be perfect!} Cut the square in half to form 2 long rectangles.

6. Beginning at the top of one rectangle, cut a diagonal slice to form a triangular scone. Continue to cut down the rectangle. You should be able to get about 8 scones from each rectangle. {16 total} You can also use a biscuit cutter or cut into whatever shape you'd like.

7. Place scones on prepared baking sheet and brush each one with yogurt, then sprinkle with granulated sugar or sanding sugar. Bake for 12 to 14 minutes, or until just starting to turn golden on top.

Crispy Potato & Parsnip Hash with Stonyfield Yogurt + DreamFarm

Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.


It amazes me that there are still relatively common foods that I haven't tried. Some just don't make it onto my radar and others puzzle me enough that I pick them up at the grocery store and think, "What in the world would I do with this?"

Parsnips are one such food.

During my Trader Joe's rounds last week I found that the parsnips {which happened to be particularly inexpensive} suddenly looked too intriguing to leave out of my basket. So they came home with me and we got acquainted.

Have you ever tried a parsnip? It's a root vegetable that looks a lot like a carrot with a pale complexion. Like maybe carrot's SPF-conscious cousins.

Knowing nothing about parsnips and how to prepare them -- but figuring that they couldn't be too different from other root veggies -- I decided to give them a go in a Crispy Potato and Parsnip Hash and see how they'd turn out.

I peeled them, chopped them and threw them into this cool little contraption that was sent to me to try: the Dreamfarm Vebo.


 It's a silicone basket where VEggies {and whatnot} can be BOiled, steamed and strained all in one convenient place. It was pretty nifty! {Although I have to tell you, you could get some serious steam burns if you're not careful pulling the basket out of the boiling water. Just a heads up.}

Despite the fact that I am not a big fan of carrots {I've tried so very hard to like the over the years, but I just can't do it!}, I really enjoyed the parsnips! It could have something to do with the fact that the way I prepared them gave them just the right amount of golden crispness on the outside and tender creaminess on the inside. The flavor was slightly sweet but not too strong and went perfectly with the Dutch yellow baby potatoes and onions that I roasted along with them.

We love this dish on Sunday mornings with breakfast fixins {read: topped with a runny egg and alongside a few strips of bacon}, or as a side dish with a big dollop of tart and creamy Stonyfield Greek Yogurt on top. You can mix some fresh chives into the yogurt for a little extra flavor, but it isn't even necessary.

Want a Vebo of your own? Enter to win one below! I'll be picking a winner at random next week. Good luck!

a Rafflecopter giveaway

Crispy Potato & Parsnip Hash with Stonyfield Yogurt Sauce 

1 pound Dutch yellow baby potatoes, cut into approximately 1 inch pieces
2 parsnips, peeled and cut into approximately 1 inch pieces
1 medium onion, diced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Sea salt
Stonyfield Organic Plain Greek Yogurt
{Optional} Fresh or dried chives, chopped

1. Preheat oven to 450 degrees. Line a baking pan with foil and drizzle with olive oil. Set aside.

2. Place cut potatoes and parsnips into the Vebo. Place the Vebo in a pot filled with water until just covering veggies. Add about a teaspoon of salt to water. Boil for about 10-12 minutes or until the vegetables are fork-tender.  {If you don't have a Vebo, you can certainly dump the veggies directly into a pot.}

3. Meanwhile, saute onions until just tender in a small pan and set aside.

4. Carefully remove Vebo from pot to drain or pour vegetables into a strainer in the sink. Spread vegetables out onto prepared baking pan and gently toss with oil. {You may want to drizzle a bit more on top.} Add onions to mixture and toss together.

4. Sprinkle with onion powder, garlic powder and salt.

5. Roast for 20-25 minutes or until they're golden brown on the outside, giving them a turn about half way through cooking time.

Serve with a dollop of Stonyfield Greek Yogurt and chives sprinkled on top.

Baby Prep: Pregnancy Update + Cardamom-Fig Granola

Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

Thirty-three weeks today. This whole baby developing thing is one of the fastest slow processes ever.

It's hard to believe that in just a handful of weeks Cole Thomas will be joining us out here and our lives will never be the same again. Preparations are well under way now that the nursery has officially been started and we've begun taking some birthing classes {HypnoBirthing, to be exact. I can't wait to tell you more about it.} It's gettin' real, folks.

Last weekend we were given a lovely baby shower by my in-laws. It was more of a celebration in honor of the baby {with both men and women in attendance} than a traditional shower with girls and games, which I enjoyed. We were inundated with love and gifts for our boy, and I came home and immediately started organizing. At 11pm. This nesting thing is no joke.

Pregnancy has been such an interesting time for me. I mean, it is for everyone I'm sure, but it has been amazing to see how nature takes over and prepares you for this wondrous event even when you're not a gal who ever had baby fever and who was convinced that it would be the most miserable experience ever.

Everyone who knows me well has marveled at how calm I've become during this time. I am not a laid back individual normally -- I'm a fan of control when possible. But that's just the thing; when you're having a baby, you realize that so much is out of your control that the outcome has been a new-found ability to just "go with it." I wonder if there's a way to request that this trait stay with me even after he's born.

Here's a little "almost there" update on what's been going on in my pregnant world:

The Belly: It feels really big now. Everyone tells me that it looks like I swallowed a basketball {or any variety of round objects, really, I've heard so many} because my bump is mostly concentrated in the front & center, which is fine by me. Sometimes I look at myself from the back and pretend I'm not pregnant, but then the belly just seems all the more shocking when I turn back around.

Weight: So far, I've gained a grand total of 21 pounds. I was petrified that I would balloon out of control when I first started seeing the numbers on the scale go up. I actually wrote a whole post about it, which I've been planning on sharing but haven't just yet. Women gain weight at all different rates and there are so many factors that come into play that it isn't even fair to compare one to the other. Luckily, though I felt like I gained weight quickly in the beginning, it progressed in a slow and steady fashion with the help of trying to eat well and staying active. I'm on track to be within the "healthy" range for a person my size by the time I deliver.

Movement: This kid is nuts. I'll be sitting there trying to work and my bump will start shape-shifting before my very eyes as he kicks and gets comfortable. I haven't had an ultrasound since I was 18 weeks along, so I often imagine what position he's in and what in the world he's up to in there. It feels like he has very pointy elbows.

Clothing: I'm still wearing mostly non-maternity stuff {loose & stretchy}, though some tops and sundresses have started coming up too high as they accommodate the bump. Maternity jeans & leggings are a godsend. I hate that I love them, but I do. I can still wear my old J.Crew shorts with the belly band, but it's not as comfy as slipping into those stretchy clothes made for round bellies.

Inconveniences: 
Stretch marks - Nope {not yet, anyway}.
Swelling - Feet have gotten puffy a few times if I've been outdoors or on my feet for long periods of time, but no "cankles" yet.
Tummy troubles - Very few bouts of heartburn, which I used to get occasionally anyway even when I wasn't pregnant. "Reflux" if I drink too much water or am too full. Nothing too terrible or annoying.
Peeing - Sometimes having to get up twice at night to go.
Waddling - I'm still exercising most mornings, but my power walk feels more like a power waddle depending on the day. I'm not as comfortable as I used to be, but it's not unbearable. I just have to make more of a conscious effort on my posture so I'm not leading with the belly.
Hormones - I haven't been super emotional or cranky or anything during most of my pregnancy. If anything, I think pregnancy hormones have regulated some that may have been off kilter before! But I did cry over this commercial the other day. I mean, who wouldn't, though?
Braxton-Hicks - That's "practice contractions" for those of you who are unfamiliar. I've had these a few times and they don't hurt, but they feel like your abs have decided to do crunches without your consent. Very strange sensation. I also went walking in the evening last week and was not hydrated enough causing some major cramping. It was not pleasant and a little scary. This little nugget needs to stay put until he's fully baked.

Perks: My hair has never been shinier. My nails grow fast. My skin has been amazing -- no breakouts. {I have had some extra darkening -- a.k.a. "melasma", which I had before as well, but it's not awful.} I've probably had 2 headaches in the past 8 months which is mind-blowing since I would often get headaches before I was pregnant. People are super nice to you when you have a visible bump.

Preparations: As I mentioned, we finally took apart the guest room and are now stockpiling baby things in there. The only thing that's fully built is the glider {which I am in love with}. We are still deciding on a crib, but I think I've narrowed it down and will be ordering one this week. I have a good idea of the finishing touches {rug, art, etc.} that I'd like, but am holding off a little longer. My sweet friends are throwing me another baby shower in a week and half, and after that we'll really get going on finishing things up.

His closet is SO FULL of clothes. I will have to change him every hour on the hour just so he can get a chance to wear all these cute things. I may have to anyway with all the spit up and poo that will be happening.

We've got a good amount of "gear"-- car seat, stroller, a vintage baby buggy that was used by my husband and his brother, swing, high chair, tub, etc. etc. We will have to find a home for all these wonderful items so it doesn't look like we're living in BabiesRUs.

This is just a tiny bit. 

Farley has started to walk around in the room and sniff things. I think he knows some big changes are on the horizon.

Stuff I'm loving:

- I'm obsessed with L'Occitane's Almond Delicious Soap. I blame it on my mom who spoils me by buying me tiny, expensive soaps that I'd never get for myself. It is scrubby and softening and it makes me feel like I'm doing something just for me when I use it. Like a little spa break every time I shower. Someone gifted me with a few bars as part of my baby shower gift. I almost cried with joy.

- Pure Fiji White Gingerlily Lotion. If you've ever wondered what I smell like {because that's a completely normal thought}, it's this stuff. I have loved it for quite some time, but I now slather it all over my belly after showers because the skin can feel all tight and it needs a little love. They carry this brand at really nice spas, so again, it makes me feel like I'm being pampered it just by using it. Apparently that's a thing with me.

- My pregnancy journal. Before I got pregnant, I decide that I'd like to have a place to jot down thoughts and notes for posterity. So, I looked online for journals that might work and discovered very quickly that I hated most of them. I'm not into all the gooey baby type designs. {I'm weird, what can I say.} I did find these custom journals , but in the end, I decided to design my own on Zazzle. I love how it turned out {though I wish it were hard bound instead of floppy} and I've been trying to write in it as often as possible.

It says "Great Expectations -- The Story of Expecting You"

A good friend also bought me this book and I -- the listmaker -- am really enjoying filling it out!

- Having a pregnancy countdown bucket list. Somewhere around the 20 week mark, I got more excited and less patient with this whole pregnancy thing. I needed motivation and something to look forward to {aside from the bundle of joy himself, of course} every few weeks to move things along. Our schedules are pretty busy as it is, but I wanted fun "mile markers" to treat myself to and speed things up. Best idea ever!

So far, most of the treats are food related {birthday lunch at Christopher's Kitchen; visiting the new Trader Joe's that just opened, etc.}, but some of them have to do with pampering {spa day!}or time with friends. Other tasks have included things I've wanted to do for a while that we never get around to {free admission Thursdays at The Norton Museum; Farmer's Market on Sunday mornings}. Having these things on my calendar keeps me looking to days ahead, happy and active.

- Food. My current favorites happen to be: Fruit {still}. Raw green peppers and hummus {I don't even care for green peppers usually, but I'm enjoying them now}. Peanut butter & bananas. Dark chocolate. {I'll raid my baking pantry & eat dark chocolate chips for "dessert". It also helps that Lindt sent me a lifetime supply -- ok, maybe a few months supply -- of their amazing Excellence chocolates for my tasting party that I still have for snacking.} Coffee. {Still doing decaf.} These gluten free pretzel sticks as a treat every now and then. {Like crack, I tell you.} Cheese. {What else is new?} Yogurt. {You must try this new stuff, more about it below.} Cereal and granola.

Frame of Mind: Great. Am I looking forward to labor? Not particularly, but I have so much less worry about it than I did in the beginning. Some of that I think is just a natural part of getting closer, but some I attribute to the HypnoBirthing classes I mentioned. Yes, they're sort of "granola", but I love the positive feelings I get from practicing their techniques. More on this later.

Meanwhile, let's talk REAL granola. The edible kind.

..............................................................

As much as I love the convenience of buying store-bought granola, there are 2 things that deter me from doing so: Price and funky ingredients. I know there are a lot of good ones out there that are on the healthier side, but the truth is it doesn't take too much effort to easily whip some up at home. That way you can control the amount of sugar and preservatives, and keep it relatively inexpensive to boot.

Plus, you have the added perk of being able to make ANY flavor granola you choose! I mean, the possibilities are endless.

Since Fall flavors are on my mind, I played with cardamom and fig for this batch. I threw in some ground flaxseed and chia seeds for added nutrition, and walnuts for added texture and flavor. It's great alone or with a splash of almond milk... or for a real treat, sprinkled over some Petite Creme with a dab of extra Bon Maman Fig Preserves. That's basically dessert.

Stonyfield sent some of their Clean Plate Club members their new product, Petite Creme, to try out with Bonne Maman preserves and they didn't disappoint. If you're not a fan of "going Greek" when it comes to your yogurt, Petite Creme is for you. It's much milder, less thick and smoother in flavor than its Greek cousin. And it happens to go amazingly well with this granola.

Sweet, crunchy and simply addictive, I think this combo will be part of your Fall lineup.

Cardamom-Fig Granola

2 1/2 cups rolled oats
3/4 cups walnuts, roughly chopped
2 heaping tablespoons ground flaxseed
2 tablespoons chia seeds
1/2 teaspoon ground cardamom
1/4 teaspoon sea salt
1/3 cup coconut oil, melted
2 tablespoons maple syrup
1 tablespoon honey
1/4 cup good-quality fig preserves, such as Bon Maman
2 teaspoons vanilla extract
Optional: Dried figs, chopped {I didn't have any, but I think they'd make a good addition!}

1. Preheat oven to 300 degrees. Line a baking pan with parchment paper or a silicone baking mat. Set aside.

2. In a large bowl, mix together all ingredients until well combined. {To make combining a bit easier, I heated the oil, syrup, honey & preserves in the microwave for a minute to help them loosen up and become more liquid.}

3. Spread mixture onto prepared baking sheet in an even layer. Bake for about 45 minutes, giving it a stir every 15 minutes or so to promote crispness and even toasting.

Let cool before packaging. Goes great over yogurt or eaten as cereal.