I waited over a week to write this post because I wasn’t sure you would have wanted to hear from me Tuesday or Wednesday of last week. However, this week has been nothing short of crazy. Ah! I have a million things I desperately need to get done plus we had to start using a dog walker this week. Hooray for super expensive outings for the pups! We interviewed three dog walkers last week. There are over 500 dog walkers in San Francisco and most of them have a “temp walker” they use for when they are out of town or something. How crazy is that? What a business! And let me tell you… these folks are not an inexpensive adventure.
So I got a job (!!!). I couldn’t wait to tell you. Big smile when I type that. I am fortunate to say that I was offered an incredible job with an even more incredible company and I could not be more pleased with my new path here. It was only five weeks of job hunting and I wouldn’t change that experience for anything. I felt like I had the chance to step back and really ask myself what I wanted for my next chapter. Evaluating companies and the way they fit into my life and into what I know I should be a part of and what I knew I shouldn’t be a part of. Feeling stuck, enlightened, vulnerable and grateful. All the opportunities were there but I had to be real in knowing what felt right and what looked right (appealing). Totally different things. And, at the end of that five week experience my #dreamjob (sorry, I had to) just happened. As the saying goes… when it is right, it is just right. And that it is. (I could go on about Good Eggs and how passionate I am about the mission, how cool everyone is at work… plus more awesomeness like beach parties, happy hours, basketball games and our incredible ‘family lunches’. But I’ll spare you the details, just check out the website and if Good Eggs happens to be available in your city… order up!!)
The catch is, I started my Yoga Teacher Training last week too. Whoa, life literally changed overnight and I do not have a single day off until Thanksgiving. I will be so thankful on that day this year – for many things. But one simply being a day off. Yoga training is many hours per week plus a lot of homework (stick figure yoga pose drawings!). Probably biting off a bit more than I can chew right now but of course I keep eating! ;)
And with that I leave you with the granola I made the other day. I love granola. In fact, I think it is near the top of my favorite things list. Check out this list. Drool.
Spiced Banana Oat Coconut Pecan Granola
I double this batch because I like a lot leftover and it is convenient to only make it every month or so. It stores really well. Also, you must try this vanilla from Rancho Gordo. Just be careful, you may end up drinking it!
4 cups organic rolled oats
1 cup unsweetened finely shredded coconut
1/4 cup chopped raw pecans
1/4 cup chopped raw pistachios
1/2 cup extra-virgin coconut oil
2 really ripe large sized bananas, mashed
2 teaspoons vanilla or one pod
2 (or 3 if you prefer it a little sweeter) tablespoons maple sugar (maple syrup or any sweetener you like will work here)
2 teaspoons cinnamon
1 teaspoon ginger powder
1/4 teaspoon cardamom
1/4 teaspoon all spice
1/4 cup raisins
Heat the over to 350 degrees Fahrenheit.
Mix the oats, shredded coconut, nuts and spices in an extra large mixing bowl.
Mix the mashed bananas, coconut oil and maple sugar in a small sauce pan. Heat until the coconut oil and maple sugar are completely melted then stir in the vanilla. All the while your bananas have been heating up and breaking down in the sauce pan (they will still be chunky).
Pour the mixture from the pan over the dry ingredients that are in the extra large bowl. Mix well but not vigorously making sure you coat the dry ingredients the best you can.
Pour your granola on to or in to a large rimmed baking pan or sheet pan. Bake for 30 – 40 minutes stirring every 7 – 10 minutes. Be sure you brown the oats to golden but do not burn the nuts. After you remove the granola from the over, add the raisins and let it cool completely.
Serve with fresh berries and either yogurt or warm milk. Or eat handfuls as a snack.
Store in an air-tight container inside your cupboard.