The Best Granola Ever

No joke, I have made variations of this granola almost every week for the past month or two. To me, it's the perfect snack to have with fruit or yogurt. And it's also good when I wake up in the middle of the night starving, which happens more often lately than I care to admit (baby has been growing lots in the past few weeks!). I think one of my favorite things about making granola at home is the most incredible aroma that fills my kitchen as it bakes. The toasty coconutty smell just permeates everything and puts me in such a happy mood! I should also mention that every single person who's tasted this granola (trust me, there have been a lot of people...I like to share food) has said that this is the best granola they've ever tasted. It's not too sweet and very easy to adapt. And of course, it only made with the healthiest ingredients. I honestly can't think of any more reasons why you shouldn't make this right. this. minute.

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Barley, Asparagus, and Broccoli Salad

I really can't believe that April is halfway over. Like really. One minute, time seems to be crawling so slowly and the next minute, I'm wanting it all to slow down. I know it's been quiet here on the blog lately, but trust me when I say that my life has been anything but quiet. And just because I haven't posted many new recipes here doesn't mean I haven't been cooking! It just means that I'm a tired and hungry 8 months pregnant lady who doesn't feel like pulling out a camera whenever she sits down to eat something. So when I made this satisfying salad the other night, I realized that it was too good not to share and got myself to take a picture for your viewing (and tasting) pleasure.

Barley, Asparagus, and Broccoli Salad

1 cup uncooked pearled barley
10-12 asparagus, trimmed and cut into 1-inch segments
1/2 a medium head of broccoli (or broccolini), cut into small trees
small handful of cilantro, chopped
1 small clove of garlic, chopped
3 scallions (white and light green parts), finely chopped
2 tablespoons fresh lemon juice
1 tablespoon grainy mustard (or dijon)
1/4 cup extra virgin olive oil
1/2 cup almonds, toasted and roughly chopped
1/2 small cucumber, cut into 1/4-inch pieces
1 medium avocado, sliced into small pieces
1/4 cup feta, crumbled

1. In a saucepan, bring pearled barley plus 5 cups of water to a boil. Reduce to a simmer and cook 30 minutes or until the barley is cooked. Add more water to the pot if needs it throughout the cooking process. Drain and rinse the barley. Put the barley in a large bowl

2. While the barley cooks, bring about 6 cups of water to a boil in a separate pot. Add the chopped asparagus and broccoli, stir,  and cook for 15 seconds. Drain immediately and rinse under cold water. Set aside.

3. To make the dressing, whisk together the garlic, scallions, lemon juice, mustard, olive oil, and a 1/2 teaspoon of salt. Pour over the barley and toss well. Add the asparagus, broccoli, cucumber, and almonds. Toss again. Taste to see if it needs more salt.

4. When you're ready to serve the salad, top with crumbled feta cheese and avocado and toss gently.

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