Archive | June, 2013

Crunchy Buckwheat Granola

28 Jun

Crunch Crunch Crunch.
Life is boring without granola.
Crunch Crunch Crunch.
Don’t you agree?

It’s the perfect snack, smoothie in a bowl topper, overnight oats mix-in, frozen yogurt topping, hot oats crunch factor, the star of a greek yogurt parfait, you get the picture.

Crunch Crunch Crunch.
It is kind of a big deal up in the McKain household.
Crunch Crunch Crunch.
And you have to be pretty important to be a big deal.

After many deliberations, recipes, pinterest finds, and blog posts we decided which granola we would attempt to make ourselves. Wanna know the top candidates?
Lightened Up Summer Granola
Crunchy Buckwheat Granola
Quinoa Pumpkin Seed Granola

The Final Winner was… Crunchy Buckwheat Granola
{recipe inspired from KathEats}
Makes about fourteen 1/4 cup servings

2 cups of rolled oats
1/8 cup raw almonds
3/4 cup buckwheat groats
1 tbsp cashews, broken apart
1/2 cup unsalted sunflower seeds
1 tbsp coconut oil
1/4 cup honey
1 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract

1. Preheat oven to 300 degrees.
2. Mix all ingredients together in a large mixing bowl.
3. Spray a baking sheet with non-cooking spray. Our spray of choice is Trader Joe’s Coconut Oil Spray.
4. Spread granola across the tray and place in the oven for 1 hour, mixing every 15 minutes until toasted and no longer wet. It may not take the whole hour so you want to pay very close attention to the granola to prevent burning!

Now what do you do with your pipping hot granola?
Crunch Crunch Crunch.
Refer to one of the above ideas to taste test your finished product.
Crunch Crunch Crunch.
And hide the precious granola from the others in your family or it will not be around for much longer.
What’s your favorite homemade granola recipe?

What We Ate Road Trip Style

26 Jun

The best part about summer is having the freedom to drop everything and take a road trip for the day. Today we wanted to share with you some of the highlights from the road trip we took on Monday to King a Prussia mall to visit two of our best friends and sisters from Phi Sig for the day.

We started out the day early with a muscle pump class before getting ready for our trip. Breakfast was created the night before in almost empty peanut and almond butter jars. You may wonder how we decide who gets which jar?! We take turns letting each other pick which jar they want the most. This time Kay got the almond and Dev got the peanut butter one!

We topped these jars with some of our fresh picked strawberries and homemade buckwheat granola. We promise our take on this granola is coming soon, but the original recipe was found here.

Jar shot #1

Jar shot #2

Obviously coffee was another necessity in the morning. We had Dunkin’s hazelnut blend with soy milk.

We headed out a few hours earlier than we planned to meet up with our friends so we could make a few pit stops along the way.

We snapped a quick picture before we left!


First up: Target! We actually ran into a target looking for a target! Crazy right? We checked off a few things on our list. We finally found a box of Kodiak Cakes we are so excited to try along with some cute new nail polish colors and some fresh peaches for free. We love coupons.

Second stop: Great Harvest bakery! We have been wanting to visit a Great Harvest after becoming huge fans of Kath’s blog and were so excited to find out there was a bakery near King of Prussia. We picked up a loaf of Dakota bread to use this week for sandwiches and salads.



Check out this bread…it taste just as amazing as it looks.


We had originally planned to meet up with our friends around 1pm at the mall but between traffic, and detours (TJ Maxx gets us every time) we only ended up getting to the mall around 2pm.

Lunch was eaten on-the-go in-between stops. Good thing we planned ahead and brought a packed lunch or else we would have gotten to the mall even later! We knew we were planning on eating out later for dinner so we figured that packing our lunch would be a great way to make sure we had something nutritious, healthy, and filling to keep us fueled for an afternoon full of shopping.

We packed tuna and hummus sandwiches on whole grain bread with mixed greens, cucumber slices, and red onion


and had some carrots on the side as well as an apple


We had a short shopping break around 4pm and enjoyed these granola bars we brought along to eat.


After an afternoon filled with shopping we were all starving by the time 7pm rolled around and were ready for some good food. After weighing our options we decided to head to Whole Foods for some brown box salad bar loving. We filled our boxes with an assortment of items including mixed greens, sesame tofu, roasted carrots, grilled zucchini, squash, eggplant, mango quinoa salad, and sunflower seeds.


With a fig & date greek yogurt for dessert.


We ended up chatting outside for a few hours after dinner and by the time we drove home it was already 11pm! We were hungry after the car ride back so we had a slice of Dakota bread with sun butter and strawberries along with a cup of Aveda tea.


Such a fun-filled day! Check out a few of our goodies {3 new flavors of coffee which we scored for $3 each on clearance at TJ Maxx, Trader Joes Trex Mix Granola Cereal, Sun Butter, Great Harvest Dakota bread, 2 packets of Justin’s almond butter, Kodak Cake pancake mix, and 2 new nail polish colors from Target}.



Have you checked out the rest of the link up for this weeks What I Ate Wednesday? If not, head over to Peas and Crayons to see what everyone else is blogging about. We can’t wait to find out what everyone else is snackin’ on lately.

what i ate

When traveling, we always make sure we have healthy snacks stashed in our purses and car. In leu of this month’s sensible snacking theme we wanted to share our snacks we packed with us on Monday. We packed apples, cherries, granola bars, and carrots. Do you plan ahead when you know you are going to be out of the house all day? What are your tips for eating healthy while traveling?

Chicken, Kale, and Mozzarella Bake

25 Jun

We love quiche.
We love meal prepping.
And we love sharing our latest recipes with you.

This one came about via inspiration from Pinterest after we bought ground chicken for a really great price but had absolutely no idea what to do with it. We can never turn down a great deal, so we bought the ground chicken and decided we would figure out what to do with it later. Later turned into this: a chicken, kale, and mozzarella bake. We split ours into six servings, but you could probably make it into a lot more (8-9) if you would like!

16 oz of fresh ground chicken
2 cups of kale plus baby spinach mix
4 green onions, chopped
2 tsp olive oil
1 cup of shredded Daiya vegan mozzarella cheese (any would work, but this is what we used)
6 large eggs
2 egg whites

Preheat oven to 375 degrees. Spray a 9×12 glass pan with coconut oil spray.
Cook ground chicken according to package directions. After completed, spread chicken on the bottom of the pan.
Saute kale and spinach until slightly wilted. Add to pan on top of the chicken.
Chop green onions and add to the pan on top of the kale and spinach.
Spread mozzarella cheese on top of the other ingredients in the pan.
Crack six eggs, mix in the two egg whites, season with salt and pepper, and then pour the mixture into the pan. Be sure the eggs coat all of the ingredients.
Bake for 30-35 minutes.

We divided it into 6 huge pieces and made different variations of salads with it. We ended up giving the last 2 pieces to our mom because she loved it so much! She made a salad and sent us a picture! We were so proud!

Spinach, roasted sweet potatoes, and red beets!

Now go preheat your oven, grab some eggs, and whip up your own fabulous quiche.

Weekend In Photos

24 Jun

Saturday lunching.
Afternoon snacking.
Taste bud refresher.
Saturday night grill out.
Complete with black bean veggie burgers, grilled zucchini, and a roasted beet salad.
Late night baking.
Recipe taste testing.
Fresh picked strawberries galore.

Egg-tastic wrap.
Sunday snacking.
Homemade turkey burgers.

More strawberry loving.

The most marvelous moments from our weekend were definitely strawberry picking and this awesome granola we baked on Saturday night. What was the most marvelous moment from your weekend?



22 Jun

Today’s just the start of one of those cherished sister days we are going to wish we had more of in about 21 days.

With Kayla leaving for Australia in a short few weeks, we’re spending every last second we can together.

We started the day with a short run to get our heart beats pumping, some planks and some abs, and then we moved onto breakfast. We don’t last too long without something to eat.

Today’s choice? Hot, steamy, oatmeal. Mixed with chia seeds, almond butter, apricots, and some crunchy love crunch granola.

Paired with Dunkin’s hazelnut blend.

Now we’re off to pick some strawberries and cherries at a local orchard!

What does the start of your Saturday morning look like?

What We’re Loving: Friday Edition

21 Jun

1. Oatmeal with fresh farmers market peaches


2. This Show

3. This nut butter


4. This incredible recipe

5. Blended Starbucks green tea


6. Waking up to this face


7. Lunches eaten pool side


8. This blog

9. Roasted veggies


10. Perfect avocados


Happy Weekend!

Cashew Date Balls

20 Jun

Remember those Coconut Date Energy Bites we made a few weeks back?
They are absolutely perfect to grab before our 5:40 AM muscle pump class for a much needed burst of fuel in the morning.

Especially because at that hour we are not awake enough to grab anything else.

So after eating the last 2 bites we had in the freezer we knew we needed to make another batch ASAP.

So we grabbed our blender and threw in some ingredients inspired by one of our favorite Lara bar flavor, Cashew Cookie. We love mixing around different ingredients to see how the texture and taste is affected.

These date balls may be just as good, if not better, than our first batch.

Cashew Date Balls (Makes 18 tablespoon sized bites)

2 tablespoons of roasted, unsalted Cashews
1 cup of Rolled Oats
1 teaspoon of Vanilla Extract
3 tablespoons of Hemp Seeds
1/4 cup of Textured Vegetable Protein (optional)
1/4 teaspoon of sea salt
2 tablespoons of Natural Peanut Butter
10 Pitted Dates

1. Pit your dates and chop them into bite sized pieces.
2. Combine all ingredients in blender or food processor, excluding water. Allow the mixture to blend for a minute or so to break down the ingredients.
3. Once the mixture is slightly dry and crumbly slowly add in 1/4 cup of water and continue to mix or blend together until the mixture becomes sticky and wet.
4. Scoop out tablespoon sized portions and roll them into balls.
5. Store in refrigerator or freezer.

To thaw date balls remove from freezer and microwave on high for 10 seconds.