homemade granola

as y'all know, i love me some breakfast. i love it in every way, shape, or form. but granola can be so sneaky! most store bought granolas have very little fiber and way too much sugar, but it tricks you into think it's a health food. so, i decided to make my own with things i had in my pantry and a little guidance from skinnytaste.


this granola recipe is adapted from skinnytaste’s new cookbook - a staple in my kitchen - and i simply changed it to fit our tastes and what we had on hand. edited down, it only has 2.5 g of sugar per serving!.


homemade granola | source: adapted from skinnytaste’s cookbook

ingredients | serves 11 (serving size is 1/3 cup)

  • ¼ cup quinoa
  • 1 ½ cup rolled oats
  • ¼ cup unsweetened shredded cocounut
  • ¼ cup flaxseeds
  • ¼ cup almonds
  • ¼ cup pecans
  • ¼ cup dried bing cherries
  • 1/8 cup real maple syrup
  • 1 teaspoon coconut oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • kosher salt


  1. preheat your over to 325 F. line a rimmed baking sheet with parchment paper.
  2. rinse your quinoa thoroughly under cold water in a fine mesh strainer. drain well and pat dry. (this may seem superfluous, but rinsing your quinoa is essential!)
  3. spread your quinoa, oats, and shredded coconut out on your lined rimmed baking sheet. toast in the oven, stirring once, until golden. mine took about 15 minutes. your kitchen will smell divine!
  4. while toasting, mix together your flaxseeds, almonds, pecans, and dried fruit in a bowl. 
  5. transfer your oat mixture to that same bowl and give it a good mix. leave your oven on in the meantime.
  6. in a small bowl, combine the maple syrup, coconut oil, vanilla, cinnamon, and a pinch of salt. pour this mixture over the oat mixture and stir to combine.
  7. spread your final mixture out on the same lined baking sheet as before. bake until golden brown, about 10 to 15 minutes.


i love this granola and can eat it by itself it’s so good. that baked taste element takes it to a whole new level. i’ll serve it up with ½ cup plain greek yogurt for some added protein. kept in an airtight jar, it can last up to a month or longer!

try this version and let me know what you think!

xoxo, #chefhaley

sausage + kale spaghetti squash

spaghetti squash. what a concept. i never really got the hype... until i made this beauty. and now, here we are, and i'm enlightened so much so that i'm sharing it with you.


this is addicting - i think we made it twice in one week because we liked it so much! it definitely became a staple in our rotation for colder weather days and when we wanted something hearty but still super healthy.

try it - you won't regret it!

sausage + kale spaghetti squash

ingredients | serves four

  • 1 spaghetti squash
  • 1 lb italian chicken sausage
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup onion, chopped
  • 1 cup kale, stems removed and chopped
  • 1 tbsp pine nuts


  1. preheat your oven to 450.
  2. prep your spaghetti squash. microwave for 4-5 minutes, then cut open length wise with a very sharp, large knife. do NOT hurt yourself. enlist a strong person to help you on this one.
  3. place both halves cut side up on a baking sheet. drizzle with olive oil and plenty of salt and pepper.
  4. roast at 450 for 50 minutes. 
  5. in the meantime, prep your veggies. chop your garlic and onion; remove the stems and chop your kale. don't skip removing the stems - they taste AWFUL. trust me.
  6. grab your spaghetti squash once it's done roasting. scoop out the "noodles" from the skin and place in a bowl to cool.
  7. heat olive oil in a medium pan. sauté your garlic and onion, 3-5 minutes.
  8. add in the chicken sausage, breaking it up with a wooden spoon into smaller pieces. 
  9. add in your kale until wilted.
  10. finally, incorporate spaghetti squash and toss to combine.
  11. top with pine nuts and extra black pepper. serve and prepare to be converted to a spaghetti squash lover!

make this next time you have a rainy, lazy day. it's kind of no fun waiting that long for it to bake, teasing you with the yummy smells and promises from me of tasting delicious, but if you anticipate ahead of when hunger strikes, it's way worth the planning.

hope you love it!

xoxo, #chefhaley

baked berry oatmeal

well you guys, i'm not going to beat around the bush on this one. this recipe is probably the easiest recipe on this website... AND it gets an A++++ from #chefhaley and her official taste tester. it's so ridiculously easy, healthy, and delicious - it's a complete no brainer when you're wanting something on the sweet side for breakfast. it's great for groups and brunches, too, because you can reheat it on the go! i truly can't say enough good things about it.


you can use any kind of fruit you'd like or you could switch the rolled oats for steel cut if that's your thing. either way, this is a recipe on my sweet breakfast rotation that is staying for a while.

baked berry oatmeal (adapted from here)

ingredients | serves 6

  • 1 cup rolled oats
  • 1/4 cup chopped pecans
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 1 cup unsweetened almond milk
  • 1/4 cup maple syrup (you could also use honey)
  • 1 large egg
  • 2 tbsp unsalted melted butter, cooled
  • 1 tsp vanilla extract
  • 1 cup blueberries (or any other fruit)
  • 2-3 ripe bananas


  1. preheat your oven to 375 degrees. lightly grease an 8x8 square dish or 2-quart baking dish.
  2. combine rolled oats, half of the pecans, cinnamon, baking soda, and salt in a medium bowl.
  3. combine maple syrup, almond milk, egg, melted butter, and vanilla in a medium bowl and whisk until incorporated.
  4. slice bananas and spread them in a single layer on the bottom of your baking dish. 
  5. top bananas with half of your berries.
  6. sprinkle dry ingredients, then pour your wet ingredients evenly on top.
  7. finish with the rest of the berries and the other half of the chopped pecans.
  8. bake for 35-45 minutes until golden brown on top. let cool for 10 minutes before serving!

can't wait for y'all to try this one! let me know what you think!

xoxo, #chefhaley

salsa verde turkey burgers + no fry fries

you guys. these burgers are so dangerously good. they make me want to give up other burgers all together. and the fries?! i can't even talk about them. i'm literally craving them as i type this sentence. i am a french fry devotee and these baked ones are worthy of their own food group.


the salsa verde gives these burgers a great flavor and moisture that ground turkey really needs. i do these bun-less to save calories & top with low fat pepper jack cheese, more salsa verde, and pickled jalapeños, cause i like it spicy. you can also serve with a side of avocado to add some healthy fat to the mix... and well, because you can.

the fries are so simple - russet potato + olive oil + salt and pepper + an oven, and you've got yourself homemade fries. i first saw these in gwyneth paltrow's first cookbook and have been making them as a healthy side ever since.

ingredients | makes four turkey burgers + two servings of fries

turkey burgers

  • 1 lb ground turkey
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1/2 cup salsa verde + extra for topping
  • 4 slices low fat pepper jack cheese
  • pickled jalapeños, cabbage, avocados, tomatoes, cilantro, green onion - the topping list goes on and on!

no fry fries

  • 1 russet potato
  • 1 tbsp olive oil
  • pinch of salt + fresh ground pepper

instructions - turkey burgers

  1. mix together ground turkey, egg, breadcrumbs, and salsa verde in a bowl. 
  2. separate into four even servings. mold into patties.
  3. spray your grill pan and grill on each side for about 7 minutes each. while grilling, use two spatulas to press the patties together and keep them intact. 
  4. after you've flipped after your last 7 minutes, top with a piece of pepperjack cheese and let grill until melted on top.
  5. place on plate and top with toppings!

instructions - no fry fries

  1. heat oven to 450 degrees.
  2. cut potato in half horizontally; cut evenly into 1/3 inch pieces. 
  3. place in a bowl of cold water for about 30 seconds to a minute.
  4. remove from water and dry thoroughly. i usually let mine sit and air dry a bit - these do best when they are completely dried.
  5. toss with olive oil, salt, and pepper.
  6. place on baking sheet. 
  7. bake for 25 minutes, turning occasionally. i usually set my timer for 15 minutes, flip, and then put them back in for the remainder of the time.

these burgers and fries are completely guilt free but in such a sneaky way. make them for game day, or the first day of spring, or even year round - you can always make an excuse for this kind of burger.

til next time,

xoxo, #chefhaley

overnight blueberry + chia oatmeal

overnight chia oatmeal, you say? what does that even mean? at least the blueberries sound normal...


chia seeds are filled with two times more protein than most grains and five times more calcium than milk. they also carry healthy amounts of omega-3's, omega-6's, fiber, potassium, and even antioxidants. when you add just a single tablespoon to your overnight oatmeal, they absorb the liquid (thickening the oatmeal) but add zero weird taste! awesome, right?

i'll tell you what - to me, breakfast used to be an afterthought; something i skipped, or just mindlessly picked up a granola bar on the way out the door to say i ate. but these overnight oats are so delicious, easy, and healthy, it's hard to skip it. even on my most rushed mornings, when i know this is in the fridge, i take bites in between swipes of mascara or at the very least, throw it in my bag to eat when i get to work.

this is a recipe you are welcome to moderate where you'd like, but what i've done is take it down to the healthiest level - meaning minimal added sugars and carbs, and a great amount of protein per serving.

overnight blueberry +  chia oatmeal


  • 1/2 cup nonfat plain greek yogurt (you can also use flavored, but keep in mind it will have more added sugars)
  • 1/2 cup rolled oats
  • 1/2 cup unsweetened almond milk
  • 1/2 cup blueberries (or fruit of your choice)
  • 1 tbsp chia seeds (you can find these at trader joe's/whole foods in a small bag near the flax seed)


  1. mix all ingredients together in an airtight container.
  2. refrigerate overnight (6-24) hours.
  3. enjoy hot or cold!

these are too easy not to try! let me know how you moderate them.

til next time,

xoxo, #chefhaley