January 21 2015
Beet Salad Serves 6 6 beets 2 Tbsp. olive oil 1 Tbsp. red wine vinegar 1 shallot, minced 1 clove garlic, minced 2 Tbsp. orange zest
The holiday season is officially over. Unfortunately, if you are like many of us, the sluggish feeling from eating all of the amazingly rich holiday food still lingers. Most of us at Women’s Running magazine are detoxing from the indulgent eating we did over the past month by renewing our commitment to healthy eating.
Eating well starts with the first meal of the day. Check out this recipe* for a hearty granola that can be eaten by itself or sprinkled on your favorite yogurt for a delicious breakfast. Bonus: Making homemade granola will fill your kitchen with an amazing aroma!
1/3 c. vegetable oil
½ c. brown sugar
½ c. light agave nectar
1 T. vanilla extract
¾ t. ground cinnamon
½ t. fine salt
3 c. rolled oats
2 c. chopped pecans (or any other nut)
1 c. sweetened shredded coconut
1 c. dried cranberries
1 c. dried blueberries
Non-stick cooking spray or parchment paper