As I look back on 2016, one word stands out in the forefront of my mind: growth – oh my so much growth. February till July, I suffered from situational depression aka I had no idea what I was doing with my life. My books weren’t making me a livable income, my relationship was on the skids, and as each day passed, it got harder and harder to ignore the toxic self-hate that was bouncing around in my brain. I wasn’t good enough, talented enough or smart enough to contribute anything to this world. I was a waste of oxygen. Finally, the week after fourth of July, an event pushed me to the brink and it was like something cracked inside of me. Enough.
I moved home to my parent’s house, landed a job and went back to school for a nutrition – a subject that has always been a passion of mine. My life now compared to then is a 360-degree change. I’m happier, more positive and the future that awaits me is bright. I can’t wait for what 2017 holds – politics not with standing.
I don’t do resolutions and instead focus on a word to base my actions around. This year my word is bravery. As an introvert, it’s hard for me to step outside my comfort zone, but I have come to realize the best experience’s always blossom from doing exactly that. I want to connect with my community, join more classes and go on adventures far and wide. Also, eat delicious food, bringing me to the subject of todays’ post – Gluten Free Savory Granola.
I’m a sweets girl when it comes breakfast, however, spiking my glucose levels so early in the morning means there is an inevitable crash at 10:00 am. So I’m learning to love savory, like egg scrambles or this granola, which is baked with olive oil, and herbs. If you want a chunky texture, increase the egg whites to 2.
This granola is equally delicious sprinkled on top of a savory yogurt bowl with avocado and tomatoes or on soup. Enjoy! And Happy 2017! May this new season bring you an abundance of joy.
If you decide to take a chance on this Gluten-Free Savory Granola don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 egg white
- ½ teaspoon olive oil
- ¼ teaspoon salt
- A pinch of black pepper
- 1 teaspoon Italian seasoning blend
- ½ teaspoon lemon juice
- 1½ cups rolled oats
- ½ cup toasted sunflower seeds
- ½ cup pecans, chopped
- Pre-heat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together egg white, olive oil, salt, pepper, Italian seasoning blend and lemon juice. Add in the remaining ingredients and toss together.
- Spread the mixture out evenly on the baking sheet. Bake, stirring once, until golden about 25-30 minutes. Let cool. Store in a airtight container for up to a week.