Pumpkin Granola with Flax

Probably the question I get asked the most when talking about the 24 day challenge is What the heck do you eat?!!  And I always say uhhhhhm.  I don't know?  I think when your thoughts about food have shifted, what you are eating isn't something you get too excited about.  It is more about fuel and getting enough protein for me these days.  But I know it helps to get some new ideas from people when you are starting out eating clean so here is how my typical food diary looks.  I kind of rotate between the choices

Breakfast::

toast and a smoothie

oatmeal with either apples or craisins and sliced almonds

either kashi or pumpkin granola

english muffin with egg and avocado 

Snack::

cottage cheese and fruit

greek yogurt and fruit

Lunch:

Peanut butter and honey sandwich

salad

soup or chili

pumpkin granola

Snack::

carrots and cheese or almonds

Dinner::

fish and veggies

chicken and salad

toasted tuna

hamburger something

some kind of mexican thing

Snack:: 

frozen banana

If I have toast for breakfast I don't eat a peanut butter sandwich that day to cut out carbs.

I have been eating 5 meals and 300-400 calories a meal for so long I kind of have it down.  I mix these all up during the day too.  I am not opposed to eating breakfast for dinner.  Just not dinner for breakfast :)

Anyways one thing that I've been LOVING lately is Pumpkin Granola.  I make it from scratch every 10 days or so.  

Ingredients

2/3 cup natural applesauce

1 cup pumpkin puree 

1/3 cup pure maple syurp

1 tsp vanilla

4 cups quick cooking oats

4 cups old fashioned oats

1/2 cup organic dark brown sugar

1/2 cup ground flaxseeds

2 tsp ginger

2 tsp cinnamon

2 tsp nutmeg

sliced almond

craisins

In a small bowl mix together applesauce, pumpkin, maple syrup and vanilla.  In a large bowl mix together remaining ingredients.  Add in  wet ingredients and stir until thoroughly combined.  On 2 lined cookie sheets spread out granola.  Bake at 300 for 40 minutes, stirring at 20 minutes.  After 40 minutes mix in almonds and craisins.  I just add a couple handfuls of each until the ratio looks about right.  Cook 20 minutes more.  Allow to cool and transfer to an airtight container.  

Enjoy!