The weekly: pantry before/after, DIY and a granola recipe

Finding a topic to write about this week was like deciding if what I’m leaving the house for is essential or not! So here’s what I thought you might find useful – if not essential – none of which required even putting on shoes to leave the house.

My bullet journal “could-do” list started with Clean and reorganize kitchen pantry. If you’ve got a perfectly clean and organized pantry, you can just scroll down to other fun things below. Otherwise, stay with me here. Warning: your kitchen will be messier before it looks better and, like all things, this hugely satisfying task will take longer than you think. But, it feels so good once it’s done! Trust me. Steps I recommend: 1) Take everything, and I mean everything, out of the cupboards. Move it all to a table rather than the counter if you can. Otherwise, get take-out for dinner ’cause you won’t be usin’ the kitchen! 2) Wash down all the empty shelves. Lay down new shelf liners. 3) Go through all your food. Trash anything outdated, or that you know you’re never going to eat. If it’s still good, pass it on to someone who might like it but, seriously, don’t put back that spirulina powder, even if you did pay $7 for it and it’s organic. 4) Decant anything you can into jars and label them. This makes everything look so much better and you can easily see everything you have. 5) Put everything back, paying attention to where things should go and grouping by how often you use them, if they go together, like baking stuff in one area, pastas and rice together in another, etc. 6) Group together anything that can potentially leak or be sticky and corral into some type of a container or on a pretty dish or something you can wash easily.

I DIY’ed Planters! I kept looking online for a large basket for one of my houseplants but the ones I liked were expensive. Plus I’m trying to not spend any money and I love a DIY challenge, so this is what I came up with. I created it from cheap bamboo placemats I’ve had for years and that almost went to my outgoing donation pile. I think I can improve on the design, but it does the trick for now.

Sushi rolling mats could work, too, but I only have one and, well, I make sushi with it.

I had an extra seagrass type placemat that I used for this tall planter on the left.

Lastly, I made granola, which I do regularly. It’s super tasty and healthy. I have it almost every day, usually with an orange and gallons of coffee.

Recipe below.

That’s it for this week. If you like this type of content, please consider hitting the “follow” button at the top.

I hope you have a great weekend! Stay safe and well. Christine

Easy Crunchy Granola Store bought granola is ridiculously expensive imho, and a lot of it is laden with sugar and fat. That’s why I like to make my own. This recipe takes little time to make and, depending on how hungry we are, it can last us a week of so. The recipe ingredients are really flexible. You can swap out the nuts and dried fruit for whatever types you like.

Ingredients 6 cups of oats (not quick cooking. Use regular large flake. You can get gluten free oats if needed.) 1 cup of unsweetened shredded coconut (or flakes) 1/2 cup flaxseed 1/2 cup pumpkin seeds 1/2 cup slivered almonds (but you can use different chopped nuts, too) 2 tsp cinnamon (optional) 1/2 cup real maple syrup (or use any liquid sweetener, like honey) 1/3 to 1/2 cup veg oil (I use organic sunflower oil. You can also use nut or seed butter instead but increase the amount to 1/2 cup if you do). 2 tsp pure vanilla extract 1 cup of dried fruit. I use a mix of cranberries, dates, and raisins, but use what you like best.

Directions Preheat oven to 350F. Prepare a couple of shallow baking sheets by either lightly greasing, or line with parchment paper or silicone mats.

Mix all the dry ingredients in a big bowl, except for the dried fruit. Mix the oil, nut butter if using, the maple syrup, and the vanilla in a pan and heat through, stirring well. Pour the warm mixture over the dry ingredients and mix well. Transfer the granola to the baking trays and press into thin, even layers.

Bake about 20 minutes, then stir, and bake another 5 to 10. Keep checking and stirring so the mixture on the edges doesn’t get too dark. Don’t overcook. It continues to cook a bit once you remove it from the over.

Cool. Stir in the dried fruit. Store in glass jars in the cupboard, or the fridge, for up to a month.

#Granola #organizing #Plantbased #DIY #decluttering #Vegan

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