I love granola, and this grain-free granola is no exception. Most granola recipes are oat-based, but this one is oat-free. Regardless, it offers a sweet, nutty crunch that’s reminiscent of my most popular granola recipe. Like any good granola, it’s irresistible.

When I first heard of grain-free granola, I was perplexed by the concept. I’m a big fan of oats and whole grains, of course, and I still am. Unfortunately, I was forced to become more carb-conscious while I was pregnant to manage my blood sugar (gestational diabetes is zero fun).

This grain-free granola livened up my breakfasts and snacks during that time. It’s a kitchen staple for me to this day, and I’m always sad to run out of my most recent batch. I found the original recipe in a book by dietitian Lily Nichols called Real Food for Pregnancy. I couldn’t help but play around with it, so I’m sharing my version and some fun options with you today.

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These energy balls are lifesavers! When you’re hungry in between meals, running out the door without breakfast, or craving a wholesome little treat, these energy balls will come to the rescue. They’re the perfect healthy grab-and-go snack.

This recipe is made with oats, honey, nut butter, and toasted nuts and seeds, though it’s endlessly adaptable to suit your preferences. I designed it to offer sustained energy from the whole grains and nuts. One ball is just sweet enough to taste like a treat, and offers a healthy dose of protein and fiber.

This recipe was inspired by my husband’s mom’s interpretation of my no-bake granola bars. She always has a batch in the fridge for her grandkids, and they’ve become a staple in our house, too. I crumbled one over my yogurt just this morning, and they’ve kept my energy level up through this postpartum phase. They’re a perfect homemade gift for anyone who’s in a busy season of life, that’s for sure.

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Arugula pesto is one of my favorite recipe components. It deserves the spotlight! If you enjoy arugula and basil pesto, you’ll love arugula pesto. It’s just as lovely as the regular kind.

As much as I appreciate traditional pesto made with basil, arugula pesto has a few advantages. For one, it offers an interesting twist on a familiar flavor profile. It’s also less expensive—buying fresh basil can add up at the grocery store. Year-round, it’s generally easier to find good arugula than basil. Lastly, arugula pesto doesn’t turn brown on the top like basil pesto can (no blanching required).

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Meet my favorite granola bar recipe. These granola bars are delicious and easy to make with basic pantry ingredients. You don’t even have to bake them!

These granola bars can pass as a quick breakfast, and they make a perfect snack. I love to pack these bars for road trips and flights, and I love hearing from moms who make these granola bars regularly for their kids. They’re a big hit with all ages.

As you’ll see, the recipe is versatile, so you can easily incorporate your favorite flavors, like nuts, chocolate and dried fruit. You’ll find my go-to flavorings in the recipe below if you want to follow my lead.

These granola bars have spared me from some hangry moments lately. They’re satisfying, just sweet enough, and stick with me for a few hours. Granola bars to the rescue!

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These roasted mixed nuts are completely irresistible. They’re a little sweet, a little spicy, and nice and toasty.

These nuts will be a hit at your holiday parties, or a redeeming snack in between. I love to add fresh rosemary, so they taste like the holidays in the best way.

This recipe is so versatile, too. You can easily change up the nuts and seasonings to suit your preferences. These photos show my favorite iteration, made with pecans, almonds and pepitas (pumpkin seeds).

Ready to raid your pantry for the ingredients?

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Have you tried dukkah yet? It’s easy to fall in love with freshly-made dukkah, an Egyptian nut, seed and spice blend. Dukkah livens up the most basic appetizer around—bread and olive oil—and so much more!

I bet you have all the ingredients to make dukkah (also spelled duqqa) in your pantry already. Dukkah is made with basic ingredients, including nuts, sesame seeds, coriander and cumin. Most recipes call for whole coriander and cumin, but I used ground spices to make an easier version.

Dukkah became quite popular in American food magazines and grocery stores a few years ago, when it seemed to make an appearance on every page of Bon Appétit. Back then, the ingredients seemed a little too fussy, so I bought the Trader Joe’s blend to sample instead.

The store-bought version tasted stale, so it slowly scooted to the back of my pantry and I dismissed the dukkah craze altogether. Fortunately, my Valentine gave me a Lebanese cookbook this February, and I decided to give their dukkah recipe a shot.

I’m so glad I did, because freshly-made dukkah is a delight. It’s my new favorite seasoning, and lends irresistibly nutty, subtly spiced flavor to everything it touches. Want to learn how to make it?

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I know, I know. This recipe won’t appeal to everyone. If you appreciate spicy jalapeños and keep a bottle of hot sauce on your table (Cholula forever)—this recipe is for you, and definitely for me. It’s a great solution for surplus garden jalapeños, too.

I first encountered shatta when I was wandering through the grocery store and a nice local man was offering samples of hummus and condiments, under his brand called Yummy’s Choice. Being the curious food blogger, I felt compelled—nay, obligated—to try them all. Would you expect any less?

They were all delicious, but I couldn’t leave without a tub of shatta, which is sort of a chunky, spicy Middle Eastern jalapeño sauce. It reminds me a bit of Italian pesto, which typically includes basil and pine nuts, and Argentine chimichurri, a parsley blend with red wine vinegar.

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Beep beep. Boop boop. One zero one zero zero zero one. I. Am. Recipe. Robot. Yeeeeesh, sorry, I am a little sleep deprived over here. I’ve been working almost around the clock on the cookbook manuscript, analyzing the logic and clarity behind every list and instruction, while trying to make the head notes as informative and entertaining as they can be.

I read through all 115 recipes yesterday with a fine-tooth comb. My publisher wants Oxford commas in the book and I’m an AP style girl, so my commas are all mixed up right now. Among other things. Zero zero one boop.

I took a break to share this recipe with you all. It was supposed to be a pretty straightforward riff on a recipe I found in July’s Bon Appetit magazine, a cherry tomato and walnut pesto. However, their recipe called for anchovies, and a lot of olive oil and Parmesan, and I need energizing meals right now.

It also suggested cranking up the oven for the walnuts and cherry tomatoes, and I wanted to make it all on the stovetop since it’s so hot outside. When I made a lightened-up version of it without anchovies, on the stove, it turned out lackluster.

I took Cookie on a walk after my disappointing pasta experience, and had a light bulb moment along the way: sun-dried tomatoes. Sun-dried tomatoes have lots of umami in them like anchovies and Parmesan do, and they seemed like an obvious fit with burst cherry tomatoes. Boom! We had ourselves a winner. My final adjustment was to replace some of the pasta with zucchini noodles, which makes it even more fresh. Make it for dinner tonight?

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My dog Cookie always comes running when I pull out the vegetable peeler. I swear, she can hear it slice through the air before it even touches a carrot. Then she starts jumping up and down for carrot scraps. She can be very demanding. I’ve created an entitled little carrot beast, and I’m not sorry in the slightest.

Cookie loved the development process for this carrot muffin recipe. It took me five tries to get them just right, so she got a lot of carrot scraps in the process. They’re based on one of my cookbook recipes (so good!!!).

These hearty muffins are packed with grated carrots, walnuts and raisins. They have lots of texture, yet they’re still light and fluffy.

Thanks to the nuts and whole grains, these muffins make a good grab-and-go breakfast! They also freeze and defrost well. I just microwave individual muffins for 30 to 60 seconds, until they’re gently warmed throughout.

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Carrots are stealing the show this week. This recipe features the same flavors as morning glory muffins—shredded carrots, raisins, orange zest, coconut and walnuts—in oatmeal form. I came across it in Megan Gordon’s new cookbook, Whole-Grain Mornings.

In the headnote, Megan calls the oatmeal “porridge,” which always brings Goldilocks and her three bears to mind. I prefer to call it oatmeal, which sounds ever-so-slightly more sexy than porridge, but it’s still just fancied up peasant food. Not that I have anything against peasant food. Those royals weren’t doing themselves any favors with their fine white flour and refined sugar. I’d take hearty whole grains over that stuff any day (am I showing my peasant roots?).

Anyway, back to Megan. She runs a granola business, posts recipes and stories on her blog, contributes to The Kitchn and, somehow, in between all of that, produced a stellar cookbook. The book is brimming with breakfast/brunch recipes, organized seasonally, that incorporate whole grains. When Megan asked me if I’d like a review copy, I said yes (because Megan knows how to make a great breakfast) while kicking myself for not coming up with such a terrific concept.

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