Grilled Chicken Salad with Feta, Pecans, and Raspberries

Disclosure: This post is sponsored by Kraft. I am being compensated to share my experiences with their product; all opinions are 100% my own. I adore salads and while I eat them just about every day, I rarely make the same salad twice. There are so many options when it comes to nutritious salads! In … Read more

Dried Mango and Toasted Coconut Muesli

Have you ever started a book and felt an immediate sense of kinship with the author?

This was my experience within the first few pages of Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. I just adore Megan Gordon‘s writing, and her recipes are so up my alley. I’ve been cooking from the book for a few months now, so it’s time I tell you about it! I’m also going to share one of the recipes that I’ve been enjoying from the book: Dried Mango and Toasted Coconut Muesli.

muesli | www.healthygreenkitchen.com

Whole-Grain Mornings is chock full of health-promoting, seasonally inspired recipes. Megan is a whiz with granola (she actually owns a company called Marge: it’s seriously the best granola I’ve ever tasted) and you’ll be happy to know she shares a few takes on granola in this book. But the book goes way beyond granola: Megan also shares recipes for things like nut milks, yogurt, fried rice, and numerous condiments and egg dishes. And while it is a breakfast cookbook, I don’t really think there’s a reason to limit the recipes to morning consumption only.

I have made the Smoked Salmon Crème Fraîche Tart, the Whole-Grain Pancake Mix, and the Whole-Grain Gingerbread (I photographed them all because I wasn’t quite sure which recipe I would end up posting here). They were all delicious…

Whole-Grain Mornings | www.healthygreenkitchen.com

…as was this Dried Mango and Toasted Coconut Muesli.

muesli | www.healthygreenkitchen.com

Muesli isn’t something I make very often…I usually do go for granola instead. But this muesli is briefly toasted, so it’s actually similar to granola (though with far less oil, and with very little added sweetener). I was drawn to this recipe because of the coconut and dried mango…these lend a tropical “vibe” that’s more than welcome this time of year! It’s been so snowy and cold this winter: if I can’t be on the beach, I am going to fantasize about being on the beach, and the ingredients in this muesli help a lot.

Muesli is usually soaked for a short while or overnight (in milk, nut milk, juice or another liquid). Soaking grains does have some potential benefits which Megan mentions in her book (and which I discuss in my book, as well), but soaking doesn’t work that well in this case due to the toasted nature of this muesli. As for serving it, Megan likes to eat her muesli with thinned yogurt; I prefer mine with (raw) milk.

muesli | www.healthygreenkitchen.com

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Chia Pudding with Pecans, Raisins and Candied Ginger

I always feel like I am taking a risk when I post a recipe like this. I love this chia pudding, but will anyone else? Maybe I’m self-conscious because my 11 year old son told me this chia seed pudding was nasty looking? And that no matter how nice a picture I took (he consented … Read more

Curried Quinoa Salad

This past week has been all about cookies here at HGK. Let’s switch gears and focus on a recipe that’s actually good for us, shall we? This curried quinoa salad is high in protein, vitamins and minerals, and is gluten-free. It makes a great winter side or main course salad. My curried quinoa salad is … Read more