I tend to be a worrywart and every time I start freaking out my dad always says “It’s all good babe.” That little simple saying always seems to make all my worries disapear and makes me appreciate that he never called me crazy. One day I was walking through Chapters when I noticed Gwyenth Paltrow’s newest cookbook It’s All Good and immediately I new I was going to love it. It quickly became a cookbook my mother, my sisters and I all became obsessed with. She shares wonderful recipes that are full of lean-protein-based options, dairy-free, gluten-free, weight conscious and packed with nutritious benefits. They are simple to create too YAY! The vegan friendly, protein-packed, gluten-free quinoa granola is very easy and a very enjoyable granola. I usually have ¼ cup topped with fruit and covered in almond milk or sprinkle it on salads YUM!

Quinoa Granola - A Home is Made - Snack RecipeIngredients:

½ cup Extra Virgin Olive Oil
½ cup good-quality Maple Syrup
3 cups Quinoa Flakes
Pinch of Course Sea Salt
1 ¼ cups roughly chopped Raw Walnuts
1 ¼ cups roughly chopped Raw Pumpkin Seeds
¾ cup roughly chopped Dried Figs (discard stems)
¾ cup roughly chopped pitted or unpitted prunes


– Preheat oven to 400°F
– Whisk together maple syrup and extra virgin olive oil in a large bowl
– Add quinoa flakes and stir to combine thoroughly
– Lay parchment paper on a large baking sheet and make sure you have an inch of the parchment paper coming up the sides of the baking sheet as well
– Spread the quinoa mixer onto the baking sheet evenly
– Sprinkle your pinch of salt over mixer before adding to oven
– Let cook making sure to stir every 5 minutes so not to burn the edges
– Cook until golden brown in colour
– It says to cook up to 25 minutes but it only takes 18 minutes for me so make sure to keep a close eye on this
– Let the quinoa mixer sit to cool completely
– Add quinoa mixer to the rest of your roughly chopped ingredients (I like to keep my cuts a little larger)
– Store in a glass jar for up to 2 weeks