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Food by Letter – G is for Granola

G is for Granola

G is for Granola

Granola

Granola is one of the world’s most popular breakfast foods, and why not? Granola not only contains whole-grain oats, chock-full of fiber, it’s also flat-out delicious for breakfast or any time of day as a snack. If you’re looking to change up your breakfast routine, grabbing granola might be the way to go, but before you dig in, take a peek at our top 5 favorite things about granola. 

 

  1. Just one-third of a cup of granola contains about 4 grams of fiber, which is about one-sixth the daily recommended intake.
  2. It’s perfect for hiking, biking, skiing, and camping! It’s a concentrated form of energy, and will help give you that extra boost when you need it most.
  3. January 21st is National Granola Bar Day...but we like celebrating all year long. 
  4. Eating granola can help lower your cholesterol and prevent certain chronic diseases, like heart disease and cancer.
  5. It’s really not all that difficult to DIY your own homemade granola (just check out our recipe below). 
FBL Recipes

DIY Granola

Basic, yet delicious, granola requires just a few ingredients: oats, a sweetener (we like honey or maple syrup), some oil, and whatever nuts or dried fruit your heart desires. Once you master the basic formula, it’s even easier to mix up a granola made just the way you like it.

P.S. It also makes a great homemade gift!

Ingredients

1/2 cup canola oil, coconut oil, or olive oil
1/2 cup honey or maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 cup sliced almonds (or nut of your choice)
1 cup raisins (or other dried, chopped fruit)

Instructions

Heat the oven to 300 degrees and line a baking sheet with parchment paper. Arrange a rack in the middle of the oven. 
Whisk together the oil, honey, cinnamon, and salt in a large bowl.
Add the oats and almonds and stir to coat. Go ahead and measure the oats and almonds right into the oil mixture. No need to worry if you add a little more oats or almonds, granola is very forgiving. Stir to coat well.
Transfer the mixture to your prepared baking sheet and spread into an even layer. If your granola mix is clumpy, use a spatula to press it into the pan.
Bake, stirring halfway through, for about 20 minutes total. The granola is ready when golden-brown and the nuts have toasted. It will likely still feel wet coming out of the oven but will dry as it cools.
Place the baking sheet on a cooling rack and sprinkle on the raisins or fruit. If you want clumps of granola, press and tamp down the granola before it cools, which will help it stick together. Cool completely before storing.
Transfer the cooled granola to an airtight container for long-term storage at room temperature. When stored in an airtight container, this granola will keep for up to a month.

Eat it like cereal with milk or sprinkle over yogurt for a simple breakfast you can take anywhere! With this simple, easy granola, the possibilities are almost endless.

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Food by Letter – F is for Fizzy Drink

F is for Fizzy Drink

F is for Fizzy Drink

Let’s face it: bubbles are in! People in the United States are drinking a lot more soda water, and there’s no sign that the craze is fizzing out. In fact, within the past four years this category has grown 54% with no signs of slowing down. Soda water, also known as seltzer, club soda, and sparkling water, are all basically the same thing: pure, mineral-free carbonated water.

So, where did the fizz begin? Back in the day, no one knew how to make artificially carbonated water like we do today. Their only option was to drink naturally carbonated water, which flowed from certain parts of the earth, in places we call mineral springs. Not all of this water came out of the earth carbonated, but the ones that did produce bubbly water started to become a destination for health-minded travelers. These areas quickly became known as spa towns, and were sought out by people looking to experience the medicinal effects of bathing in and drinking mineral water. It wasn’t until Joseph Priestley discovered the process of forcing carbon dioxide into water in the late 1700s that we officially entered the age of carbonated beverages. Priestley wrote of the "peculiar satisfaction" he found in drinking the carbonated water, and we have to agree!

FBL Recipes

Whether flavored or not, soda water just feels good to drink. It’s guilt free, sugar-free, and calorie-free, plus you get a little bubbly sensation in your mouth with every gulp...what’s not to love? Sip it straight from the can or add it to your next cocktail for the perfect fizz. See our recipe below for one of our most refreshing favorites: a Salty Dog Fizz.

This simple grapefruit cocktail recipe takes the classic salty dog to a new level by mixing the tried and true cocktail ingredients with a splash of club soda for added fizz.

Ingredients
Coarse salt (for rimming)
3 ounces vodka
1 ounce St. Germain elderflower liqueur
5 ounces grapefruit juice
Sparkling water
Grapefruit slices, for garnish

Instructions
1. Rim glasses with salt and fill with ice.
2. Combine vodka, St. Germain, and grapefruit juice in a cocktail shaker with ice. Shake until chilled.
3. Strain into prepared glasses and top with seltzer.
4. Garnish with a grapefruit slice.

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Food by Letter – E is for Egg

E is for Egg - Food by Letter

E is for Egg

"An egg is always an adventure; the next one may be different."
Oscar Wilde

The egg: a baking must-have, breakfast staple, favorite of Dr. Seuss, and topic of some time-honored philosophical questions about which came first. Eggs are among the most popular sources of protein in America, in fact, the average American eats 19 pounds of eggs per year, according to the USDA.

What are the benefits of eating eggs every day? For starters, you can easily up your daily protein count. Packed with amino acids, antioxidants, and healthy fats, eggs also improve your overall health. Oh, and don't skip the yolk! Egg yolks contain the fat-fighting nutrient called choline, so opting for whole eggs can actually help you slim down.

FBL Recipes

Call us old fashioned, but we absolutely adore a good boiled egg. Take a look at our ultimate guide to boiling your egg to perfection.

Step 1: Place eggs in the bottom of a saucepan. Be sure not to crowd the eggs in the pan. They should fit comfortably.

Step 2: Fill the pan with cold water, 1 inch above the eggs.

Step 3: Bring the water to a rapid boil on the stovetop over high heat.

Step 4: Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for the type of boiled egg you want (see below).

Step 5: Fill a large bowl with ice and water.

Step 6: When the eggs reach the desired cooking time, use tongs to remove the eggs from the hot water and immerse gently into the prepared ice water to cool, about 10 minutes.

Step 7: Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell and pat dry.

Here’s our minute-by-minute guide to get them just the way you want them!

4 minutes = runny yolk
5 minutes = yolk is almost set
6 minutes = soft boiled, jammy yolk
8 minutes = medium boiled
10 minutes = classic, hard boiled
11 minutes = slightly overcooked