I’ve always been a fan of the Traveling Wilburys, as far back as I can remember, playing their record over and over again throughout my childhood. Recently, I’ve re-discovered the albums, and have been listening to them on a loop. For those of you who don’t know, the Wilburys are actually a supergroup (in which nobody is actually named Wilbury) consisting of Roy Orbison, Bob Dylan, Tom Petty, George Harrison and Jeff Lynn. A supergroup is what occurs when multiple successful solo artists come together to form something that can only be described as super.
Ah, mornings. While many of you may groan at the thought of getting out of a warm cozy bed, mornings are actually my most productive time of day. My predicament? Mornings are just not long enough! No matter how early I set that alarm, I can never seem to find enough time to do all of the things that I’d like to get done before heading off to work. While I have good, healthy intentions, my breakfast ritual often involves me standing over the kitchen sink, scoffing down handfuls of Mini Wheats & drinking almond milk out of the jug. That is, until recently.
My Pinterest addiction inspired me to create grab-and-go breakfasts, packed into mason jars, prepared the night before. These often involve yoghurt or a smoothie, and a little bit of homemade granola. If you haven’t made your own granola yet, this is definitely the recipe to try. Sweet cherries, a hint of chocolate, and a tart, tangy cherries, with a wonderful buckwheat crunch.
I am a big fan of honey in my granola, but if you’re looking for a vegan alternative, maple syrup or agave both work equally well.
Chocolate Cherry Granola
gluten free, vegan
2 cups rolled oats*
1/2 cup buckwheat groats
1 cup unsulphured unsweetened shredded coconut**
2 tbsp brown sugar
70g agave nectar OR maple syrup OR honey
70g coconut oil
1/2 cup dried cherries
Combine all dry ingredients except cherries. Melt coconut oil and syrup/honey together in a microwave-safe bowl. Toss with dry ingredients. Lay out on parchment sheet and bake at 300F for about 15 minutes. Mix, add cherries, and return to oven for another 10 minutes. Let cool completely before breaking into pieces. Enjoy!
*If you’re in the U.S., most commercial oats are naturally GF. In Canada however, if you are cooking for someone with celiac and you need to be certain, look for the GF certification. Bob’s Red Mill sells certified GF oats, usually found in the organic section of most grocery chains.
** I get mine from Bulk Barn – the size of the shreds work perfectly for this recipe!
This breakfast is everything that you’ve been wanting in a meal: easy to make, delicious, healthy, hearty, and convenient! Mason jars help create a no-spill, grab-and-go breakfast for those mornings where you just don’t have the time to cook, a.k.a. every morning. Mason-jar meals have been quite the trend on Pinterest lately, I figured it was time that I hop on the bandwagon. A girl’s gotta stay on fleek! (Never let me say that again.) Oh, P.S., it’s naturally vegan and gluten free.
What’s extra-awesome about this recipe is it allows you to change the ingredients based on the season. Summer? Strawberries and peaches! Autumn? Plums and pears! Winter? Dried fruits! Cinnamon is delicious with all of the above, so I highly recommend using it.
Mason Jar Breakfast
an original recipe by allison sklar
2 tbsp steel-cut oats
2 tbsp quinoa (or kaniwa)
2 tbsp buckwheat groats
1 tsp chia seeds
3/4 cup boiling water
1/4 cup almond milk
1/2 cup chopped seasonal fruits or 2 tbsp dried fruits
Combine all dry ingredients in medium mason jar (if using dried fruits, add them now!) Pour boiling water over the top & stir lightly. (Do not shake, as the contents will stick to the sides!) Cover and let sit for about 30 minutes (until the jar comes to room temperature) then transfer to the fridge overnight. In the morning, add the milk and fresh fruits. Heat in the microwave in 30 second intervals if desired.
Stir, and serve!
Hello loyal readers,
Apologies for the hiatus, and a big thanks for understanding – it’s been a very busy summer over at Savoury Sweets! Weddings, events, and birthdays galore – as well as a wonderful two-week vacation to the (very underrated) west coast of Canada. I’ve finally managed to find a few minutes, so I’m here to continue sharing healthy, plant based recipes to bring some colour to your plate, and variety to your diet!
I’m going to start by sharing something that I’ve been dreaming about since I made it – a quinoa & veggie-stuffed portobello cap. (Side note – Portobello? Portabella? Portobella? However you spell it, it’s a giant, delicious mushroom.) I posted a photo on Facebook and immediately had multiple requests for the recipe – you ask, I deliver!
During my travels, I stumbled upon many secondhand bookshops, each one more adorable than the next. It was very hard not to take everything home with me. I did snag a wonderful book called Grain Power (Green & Hemming, 2013), which is what inspired this creation. Not only is this dish colourful, flavourful, and quite photogenic – but it’s also filling enough to be a standalone meal. Bonus – the whole thing comes together quickly, and the filling can be prepared in advance – so it’s great for a quick weeknight meal, or for a last-minute vegetarian or vegan dinner guest. Double bonus – it’s gluten-free, and can be vegan if you omit the cheese, or use vegan cheese!
Smoky Superfood Stuffed Portobellos
- 4 portobello mushrooms
- 1 cup quinoa
- 2 cups water
- 3 tbsp olive oil
- 1 large red onion, diced
- 3 cloves garlic, grated or chopped
- 2 bell peppers, diced
- 1 jalapeño, diced
- 3 cups spinach, roughly chopped
- 1 tbsp olive oil
- juice from one fresh lime
- 3 tbsp fresh tarragon, chopped
- 1 tsp paprika
- 1/4 tsp smoked paprika
- 1 tsp turmeric
- salt and pepper to taste
- 1/2 cup herbed goat cheese, crumbled
- smoked Tabasco (optional)
Remove stems from mushrooms, setting the caps aside. Chop mushroom stems.
Bring quinoa and water to a boil. Cover, reduce heat to low, and let simmer about 15 minutes, until all water is absorbed, and quinoa is fluffy. Set aside.
Heat 3 tbsp oil in large saucepan. On medium heat, cook onions, stirring intermittently, about 15 minutes, or until they start to brown. Add garlic and stir. Add peppers and mushroom stems and cook until soft, about 10 mins. Add spinach, continue cooking until wilted.
Add quinoa to saucepan and stir, combining everything. Drizzle with remaining oil, lime juice, tarragon, paprikas and turmeric. Add salt and pepper to taste.
Scoop mixture into portobello caps and sprinkle with cheese, if using. BBQ, or place on a tray and low broil, until cheese is melted, about 4 to 6 minutes. Serve hot, garnished with smoked Tabasco, if desired.
Do you have 15 minutes, some dry active yeast, and a kitchen scale?
Sometimes, I procrastinate.