Author: Joy

Simple Honey-Oat Granola

~ Joy ~ 2 Comments
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Flavors from left to right: Cinnamon Pecan, Simple Honey-Oat, and Chocolate.

Here is a simple granola recipe that can easily be adapted into other flavors. I’ve included options below to make cinnamon pecan and chocolate flavored granola. Be creative! :)

Ingredients:

8 cups rolled oats
10 Tbs. butter
2/3 c. honey granules (or sugar)
1/4 c. honey

Directions:

Place the oats in a large bowl. Melt the butter in a saucepan. Add the honey granules and honey and stir over medium heat until the honey granules have melted and the mixture is combined. Pour over oats and mix.  Line two 15″ by 11″ baking trays with parchment paper. Spread the granola evenly on the two tray. Bake at 300 degrees for 20-25 minutes, stirring every 10 minutes to prevent burning. Store in an airtight container.

Dehydrator Option: Spread the granola out on dehydrator sheets. Dehydrate at 145 degrees for at least 6 hours (it can be dehydrated longer for crisper granola).

-Other Flavors-

Cinnamon Pecan Granola: Add 1 cup of chopped pecans and 2 Tbs of cinnamon to the oats.

Chocolate Granola: Add 1/4 cup of cocoa powder to the oats.

An Anniversary

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Today is the one year anniversary of my first Krav Maga class. Little did I know one year ago that Krav Maga was going to become one of my favorite activities, propelling me into an active lifestyle of running obstacle races and 5Ks. As I shared in my “Blood, Sweat & Burpees” post, learning Krav Maga has been a fun and challenging experience for me this year. Today I was reminded of a story I wrote a few months back about my first class. After some revising (it’s always easier to improve a story after it’s sat for a while), here is the account of my first class:

My First Krav Maga Class

My brother had been pestering me for months, telling me that I needed to come to a Krav Maga self-defense class with him sometime. I had secretly been wanting to attend a class, but was too shy to admit it, so when my dad joined him in encouraging me to go, I figured it was safe to admit it–I’d go to one class, and if I didn’t like it, I wouldn’t have to go back.

With mixed feelings of excitement and apprehension, I arrived at the class. It began with a work-out portion that was full of surprises. I was instructed to run with my hands in front of my face to “protect myself” and had to punch an imaginary attacker during sit-ups. I also learned what walking lunges were, and I did my very first Burpees.

Once the exercise portion was over, the instructor taught us how to escape from a front choke. We were told to find a partner and practice the technique. I chose the only other girl in the group, who was a fellow homeschooler that I knew. I felt horrible choking her. When it was her turn to choke me, I gently plucked her hands off my neck and gingerly threw a front groin kick, but I forgot to bring my hands up to protect my head. Suddenly, the instructor choked me from behind. I let out a startled gasp. “You’ve got to keep your hands up,” he told me. I nodded, my eyes bulging.

The class continued with more choke defenses. Although I felt terribly out of place, I had enjoyed it a bit. After the class ended, my brother came up to me and said, “Well, Joy, now you have two hobbies–piano and Krav Maga.” I shook my head and replied, “I’m not sure they go together.” He insisted they did. I guess he was right.

Autumn Spice Crackers

~ Joy ~ Leave a comment
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These nutritious crackers highlight some of the seasons best tastes.

Ingredients:

2 cups oat flour
1 cup pecans
1/4 cup ground flax seed
2 Tbs chia seeds
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
generous pinch of cloves
2 Tbs olive oil
2 Tbs maple syrup
2 Tbs water

Directions:

Place the oat flour, pecans, flax seed, chia seeds, salt, cinnamon, nutmeg, and cloves in a food processor. Pulse for a few seconds until combined. Add the remaining ingredients and process until combined. The mixture will look crumbly, but should stick together when formed into a ball. You can add additional water if the dough is too dry. Place the dough on a baking stone and roll out to about 1/8″ thick. Cut the dough into cracker shapes using a pizza cutter. Bake at 350 degrees for 15-20 minutes, or until the edges are beginning to brown. Allow to cool on wire racks. Serve warm or at room temperature.

Makes about 3 dozen crackers

Chewy Coconut Chocolate Cookies

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These cookies blend two of my favorite flavors–chocolate and coconut! :)

Cookie Dough:

  • 1/2 cup coconut oil (or 1 stick of butter)
  • 1/2 cup honey granules (or sugar)
  • 1/4 cup sucanat (or brown sugar)
  • 1 egg
  • 1 tsp vanilla
  • 1 cup whole-wheat flour
  • 1/4 cup ground flax seed
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cup flaked unsweetened coconut

With a mixer, cream the coconut oil, honey granules, sucanat, egg, and vanilla. In a separate bowl, whisk together the flour, flax seed, baking soda, and salt. Gradually blend the flour mixture into the wet mixture until combined. Mix in the coconut. Drop cookie dough by heaping teaspoons onto baking sheets. Make sure to place the cookies about 2″ apart, since they will spread quite a bit while baking. Bake at 350 degrees for 10-11 minutes, or until just beginning to turn golden. Let the cookies stay on the tray for a few minutes before transferring to wire racks to cool.

Chocolate Drizzle: 

  • 1/4 cup semi-sweet mini chocolate chips (or chopped chocolate)
  • 1 Tbs coconut oil

Melt the chocolate chips and coconut oil in a saucepan on low heat, stirring until smooth. Arrange the cookies on a tray and drizzle the chocolate over the cookies. Place the tray in the freezer for a few minutes until the chocolate hardens. Once hardened, store the cookies in a container in the refrigerator so that the chocolate stays firm.

Chocolate Coating: (For a thicker topping)

  • 3/4 cup semisweet mini chocolate chips (or chopped chocolate)

Melt the chocolate over low heat, stirring until smooth. Place a small dollop of chocolate in the center of each cookie and spread into a circle in the middle of the cookie. Arrange cookies on a tray and place in the freezer for a few minutes until chocolate is hardened. Store in a container at room temperature.

Makes about 3 1/2 dozen cookies

Crochet Musical Note Tutorial

~ Joy ~ 17 Comments

Crochet Musical Notes

After some experimentation (aka. unraveling a few failed attempts), here’s my version of a crochet musical note! :) The pattern is relatively simple, but I included some pictures for clarity on the last steps. Gauge is not necessary, since the size of the musical note is determined by the weight of the yarn used. The thicker the yarn, the bigger the note:

Fingering weight yarn = 3 1/4″ long (size of the green note in the above picture)
Sport weight yarn = 3 1/2″ long (size of the blue and orange notes)
Worsted weight yarn = 3 3/4″ long (size of the pink note)

Abbreviations: chain (ch), single crochet (sc)

What You Need:

  • about 7 yards of yarn (worsted, sport, or fingering weights)
  • size F (3.75 mm) crochet hook

Pattern:

  1. Ch 3.
  2. Join with a slip stitch to the first chain. (forming a circle)
  3. 6 sc in the center. Join with a slip stitch to first sc. (6 sc)
  4. Ch 1, 2 sc in each stitch in the round. Join with a slip stitch to the starting chain (12 sc)
  5. Slip stitch in the first 4 stitches of the next round.
  6. Ch 15. (picture below)

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Turn, slip stitch in the 3rd ch from hook.

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Work slip stitches in the next 3 chains.

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Slip stitch in the 4th ch from hook (skipping 3 chains).

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Work slip stitches in the remaining 5 chains.

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Work a slip stitch border around the circle portion of the note (working a slip stitch in the top loop of each stitch around the circle).

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Tie off and weave in ends.

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Turn it over, and–ta-da!–a crochet musical note!

A Favorite Artist

~ Joy ~ 4 Comments

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I will admit it. I wasn’t exactly taken by his music the first time I heard it, but after listening to his album Love and War and the Sea in Between, I knew there was something special about Josh Garrrels’ music. It’s rare to find an artist who delivers authentic music and lyrics void of overused rhythms and rhymes. To me, his songs are just that–alive, meaningful, biblical, and powerful.

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One of my favorite songs of Josh Garrels’ is “Pilot Me,” perhaps because it is one of the first of his songs that I heard, and also because I love its lyrics and simple melody. Another favorite song is Garrels’ remix of the old hymn “All Creatures“ with a new melody and added verses on the themes of creation and redemption–a common river running through Josh Garrels’ songs.

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Josh Garrels’ music is not easily confined to a genre. His creative, unique, and unpredictable style can roughly be described as a mixture of folk, electronic, and a rambling form of rap that resembles spoken word. His music is down-to-earth and inspirational, portraying the sorrows, struggles, joys, and triumphs of life in a beautiful and masterful way.

Key-Lime Cheesecake Bars

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This super-simple and delicious cheesecake has an unsuspecting ingredient–avocado. But don’t worry, you can’t taste it! :)

Crust:

1/2 cup flour
1/2 cup almonds
1/2 cup coconut, shredded or flaked
2 Tbs sucanat (or brown sugar)
1 Tbs maple syrup
1/4 tsp salt

Combine all ingredients in a food processor and mix until combined. (There should still be small chunks of almonds.) Lightly grease the bottom of an 8″ by 8″ baking dish, and press the crust into the pan. Bake at 350 for 6-8 minutes. The crust will harden as it cools, so be careful not to overcook. Let cool.

Filling:

1 ripe avocado, peeled and cut into quarters
1/2 cup lime juice (juice from 3 limes)
12 oz cream cheese, softened
1/2 cup honey granules (or sugar)

Combine the avocado and lime juice in a food processor and mix until smooth. Add the cream cheese and honey granules and blend. Pour over cooled crust and chill. For best consistency, refrigerate for at least a day before serving. Cut into squares and enjoy!

Tex-Mex Spaghetti Squash

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Tex-Mex Spaghetti Squash
Inspired by one of my favorite blogs, Oh She Glows, this vegan dish of spaghetti squash topped with beans and guacamole is a delicious meal.

Ingredients:

  • 2 spaghetti squash
  • 2 (15 oz) cans chili beans
  • 2 (15 oz) cans black beans, rinsed and drained
  • 1 (15 oz) can black beans
  • 1 (15 oz) can great northern beans, rinsed and drained
  • 1 (15 oz) can corn, rinsed and drained
  • 1 (15 oz) can diced tomatoes
  • 1 package taco seasoning mix (I use this homemade taco seasoning mix)
  • 1/2 onion, diced
  • optional topping: guacamole (I make my own guacamole using this recipe)

Directions:

  1. Roast the spaghetti squash for about 35 minutes (here is a great tutorial on how).
  2. While the squash is roasting, combine the beans, diced tomatoes, seasoning, and onion in a pot and cook on medium low heat until heated through.
  3. As soon as the spaghetti squash is done roasting, scrape out the flesh with a fork. Serve the beans over the spaghetti squash and top with guacamole if desired.

Irresistible Double Chocolate Cookies

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Double Chocolate Cookies
Black beans are the secret ingredient in these moist, cake-like cookies. Butter-free, sugar-free, and easy, these cookies are what my mom calls “irresistible!” I heartily agree.

1 (15 oz) can organic black beans, drained and rinsed
1/4 cup coconut oil, melted
1 cup honey
2 eggs
1 Tbs vanilla
2 cups whole wheat flour
1/2 cup cocoa powder
2 tsp baking soda
3/4 tsp salt (or 1/2 tsp if not using organic beans)
3/4 cup semi-sweet mini chocolate chips

In a food processor, blend the black beans, coconut oil, honey, eggs, and vanilla until smooth (There will still be specks of beans). Add the flour, cocoa powder, baking soda, and salt; process until combined. Add the chocolate chips and pulse until distributed. Spoon cookie dough by heaping tablespoons onto baking trays. Bake at 350 for 9-10 minutes, or until cracked and beginning to set. Let cool on the tray for a couple minutes before transferring cookies to wire racks to cool.

makes about 4 dozen

Summit 2013

~ Joy ~ 3 Comments

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This summer I attended the Summit Worldview Conference in Tennessee. It was an amazing experience–two weeks of lectures from remarkable speakers on a plethora of challenging ethical, biblical, and cultural subjects. I was in heaven.

One of the things that I appreciated the most about Summit was its pro-learning environment. The speakers were open to discussions and encouraged us students to think about what we were learning and to ask questions. Being around so many speakers and students that were intelligent and devoted believers led to many deep conversations about God and the Bible that encouraged me and strengthened my faith.

Summit was not all lectures. I also enjoyed the numerous activities and excursions that Summit offered. I played several games of ultimate frisbee, rafted down the Ocoee River (for more details, you can read my White Water Rafting story), and spent a day at Fort Bluff. Another highlight of my Summit experience was the outstanding talent show put on by fellow Summiteers.

I also thrived in the musical atmosphere of Summit. I met many musicians and enjoyed jamming on the piano with my new friends. I also enjoyed the worship services led each night by Josh Bales.

Summit was encouraging, enlightening, and challenging. It helped me to view the world in a clearer and more beautiful light. It challenged me to not only believe, but to think about what I believe and to live it out–to influence the world and not let the world influence me. Summit was a life-changing experience that I will never forget.

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P.S. Big thanks to all of you who helped make Summit an amazing experience for me. To everyone in my small group, thanks for being so encouraging! Krystiana, you were a wonderful counselor! Hope, you were an awesome roommate! Brittany and Bridget, I loved conversing in Hebrew with you: “aten sababa!” Jenna, you were–and still are–a blast! Sarah, Missi, and Julie, thanks for being my buddies! Peyton, you’re fantastic, and everyone else–I can’t even list all your names–you were amazing!

Also, here is the link to the session video: Summit TN 2013 (You can see me for a split-second on the water slide. Or, at least, I think it’s me! :))