The Best Homemade Granola

Every year, my mom makes a huge batch of this granola to give out as Christmas gifts. I usually run out in March, grieve a little, and then try to convince her to make more. This was the first time I've made it myself, and I couldn't believe how easy it was. Maybe it's my inner Monica Gellar, but I felt a little bit triumphant in creating something that's more delicious and way healthier than what you can buy in bakeries or stores.

what you need: 
4 cups old fashioned rolled oats
2 cups sweetened shredded coconut (be careful if using organic - it burns easily)
2 cups sliced almonds
3/4 cup extra virgin olive oil (my EVOO of choice for cooking & baking)
1/2 cup good honey (get local honey - it helps protect against local allergens)
1 1/4 cup dried apricots, diced into small pieces
3/4 cup dried cherries

how to make it:

• Preheat the oven to 350 degrees
• Combine oats, coconut, almonds in a large bowl

• Whisk together the honey and EVOO in a small bowl, pour over oat mixture until it is evenly covered
• Pour granola onto a baking pan, spread evenly (line it with parchment paper or a silpat if you don't want it to stick)

• Bake for 20 - 30 minutes, checking and stirring occasionally to make sure it doesn't burn 
• Exact baking time varies by oven - just stay close & watch it around 20 minutes - it will be done when it has an even, golden brown color

• Once cooled, mix in the apricots, cashews and cherries (I like keep the dried fruit minimal, but you can also add in dried cranberries, dried figs, etc.)

• Voila! Add some berries and greek yogurt, and dig right in
• Store the rest in an airtight container

Confession time: after I made this, I definitely had it for breakfast, lunch, and dinner. Several days in a row. I dare you to try and not do the same.

(Recipe adapted from Barefoot Contessa's homemade granola. All photos by the talented Rachel Ashley.)

Rainy Day Links

In San Diego, we're experiencing this little-known phenomenon called weather this weekend. It's so rare for us to have a stormy day, much less an entire stormy weekend. I'm really appreciating the occasion to pause and hibernate for a few days. But before I sign off, I wanted to share a round up of what I've been reading this week...

A recipe for a hot ginger toddy that I'm planning on making later today, when I'm snuggled up on the couch with a good book.

Why I'm working on adding more fermented foods to my diet. Recipe coming soon for kimchi brussels sprouts.

This minimalist, library-themed hotel in Thailand that I can't stop day dreaming about.

Homemade, healthier nutella. Yes, please.

My girl Michelle Obama announced this week that food labels are getting a makeover, with more realistic serving sizes, prominent calorie counts and an added sugars column.

Have you heard of laughter yoga?

Cute, printable Oscar party ballots.

Have a great weekend, friends!

Photograph: Greg Kandel for Vogue Italia, November 2007 

Setting Intentions for 2014

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Last year, I decided 2013 was for living. For traveling, saying yes to life, investing time into relationships, and celebrating milestones like 30^th birthdays and friend’s new babies.

I’m now realizing that 2013 was for embracing all of life and learning to be thankful for struggles, because you find meaning and growth when you open yourself up to them.

I learned that change is hard and sometimes long, but possible. I learned that you can’t control life, but you can control how you respond to it, and maybe that’s more important. I learned that you can’t do everything, and that’s okay. Sometimes you need to say no to good things in order to say yes to the most important things.

2013 was for living. 2014 is for dreaming.

The New Year is always a time of promise, but I’m especially excited for 2014. Many of my friends know that I made a decision to leave a job I love and an organization I helped build to go out on my own. Its terrifying, heartbreaking, exciting and full of possibility all at the same time. I want to continue the journey of lessons learned from this year and embrace all the change and unknowns ahead.

With that, I’ve decided to set intentions instead of resolutions. I want to be intentional this year with how I’m living rather than what I’m doing. So, these are my intentions for 2014:

1. Learn to be still and to be comfortable in solitude. Creativity and discoveries and small beautiful revelations only come in times of stillness.

2. Choose gratitude and mindfulness over worry and fear. Don’t listen to insecurity and self doubt  - they may be the loudest voices, but they are not truth.

3. Explore. Create. Write. Dream.

4. Wash my face every night, because I need a practical one, and because I'm 30. It's time to get serious about skincare.

I’ve also been inspired by these 5 Mantras for the New Year from The Glitter Guide and might be channeling them all year. Can I get an amen on the last one?

Here’s to a new year full of dreams and beginnings.

Watermelon, Feta & Mint Salad

This is the ultimate summer salad. It would be perfect to bring to a post-beach BBQ or picnic, and its my new go-to for any leftover watermelon. The saltiness of the feta complements the sweetness of the watermelon so well. Since it is so simple, the key is to use high quality ingredients, particularly for the feta and olive oil. You can try different combinations by adding spinach, arugula, cucumbers or slivered almonds.  Enjoy!

Watermelon, Feta & Mint Salad
1/4 watermelon
4 oz. crumbled feta (my pick: pastures of eden from trader joes)
6 sprigs fresh mint
Good quality extra virgin olive oil & balsamic vinegar
Salt & pepper, to taste

Cut watermelon into cubes and add to a bowl. Drizzle olive oil and balsamic over the melon, then crumble feta on top. Tear or chop mint and add to the bowl. Sprinkle sea salt & pepper, and mix until combined.