I was lucky enough to receive a copy of Marissa Vicario’s new book, Your Holistically Hot Transformation. In her book, she gives us heartfelt advice on how to take care of yourself, so you look and feel fantastic. I liked how this was more of a lifestyle book, and less of another diet book. In fact, she has a chapter dedicated exclusively to why diets don’t work and how calorie counting is unnecessary especially when you are eating whole foods.
She advocates for people to find what works for them, because we all have different health needs and nutrition is not a one-size-fits-all model. This may be jarring to some readers, who have no idea where to start, and like direction that restrictive diets provide, or if a doctor has put you on a elimination diet. Instead of “dieting,” she recommends viewing your nutrition as a journey rather than a destination ending in a number on the scale. And that’s something I can seriously get behind! Buy your copy of Holistically Hot Transformation by Marissa Vicario and get started on your journey to wellness.
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This oatmeal raisin granola is gluten and dairy free, and tastes just like an oatmeal raisin cookie. This was my first attempt at granola and I’m very happy with the results, and how easy it was to make a large amount. This recipe is a very budget friendly and convenient alternative to breakfast bars and gourmet granola, and is great for meal planning since it makes a ton of granola! Seriously, you will have enough for the week as well as some to give away to family and friends. Even though I did use natural sweeteners, granola is still high in sugar and should be consumed in moderation or even as dessert. I think it would taste just as delicious over some vanilla ice cream as it would over yogurt.
Oatmeal Raisin Granola
- ¾ cup of maple syrup
- ¼ cup of coconut palm sugar
- ½ cup of coconut oil
- 4 tsp vanilla extract
- ½ tsp sea salt
- 5 cups of old fashion rolled oats (gluten free)
- 2 cups of raw sliced almonds
- 1 cup of thompson seedless raisins
- 1 cup of golden raisins
- Preheat oven to 325 degrees fairenheight.
- In a mixing bowl add coconut sugar, sea salt, vanilla extract and maple syrup. Mix so there are no clumps of sugar. Then, add in coconut oil.
- In another large bowl add rolled oats, then pour wet mixture over oats and stir in so everything is covered.
- Line a baking sheet in parchement paper, then pour granola onto cookie sheet and spread it out evenly with a spatula. Pat it down with spatula to pack it in or compress it together.
- Then bake for 40 minutes, and then let cool for an hour.
- When cool, use a spoon or fingers to help you break up the granola.
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A Health and Wellness Blog
