Homemade Strawberry Almond Granola is one of those simple joys that checks every box: it’s crunchy, a little sweet, and endlessly snackable. This version is packed with oats, almonds, pumpkin seeds, and just enough almond butter and maple syrup to create those dreamy, toasty clusters. The final touch? A handful of freeze-dried strawberries that add a pop of bright, fruity flavor.
Bonus: This is a great recipe to make with kids — stirring the ingredients, patting down the granola, and sprinkling in the strawberries makes it a fun, hands-on kitchen activity (plus, it’s a healthy snack you’ll feel good about them reaching for).

Ingredient Substitutions

• No freeze-dried strawberries? Swap in freeze-dried raspberries, blueberries, or cherries.
• Nut-free option: Use sunflower seed butter instead of almond butter and replace almonds with extra pumpkin seeds.
• Want it sweeter? Drizzle a little more maple syrup after baking while the granola is still warm.

Recipe Tips & FAQs

What makes the granola clump together?
The almond butter and maple syrup act like a natural glue, helping the oats and seeds form those irresistible, crunchy clusters.

Can I use fresh strawberries instead of freeze-dried?
Nope — fresh strawberries have too much moisture and will make the granola soggy. Stick with freeze-dried for the perfect texture.

Best way to store homemade granola?
Once fully cooled, store it in an airtight container at room temperature. It stays crunchy and delicious for about 2 weeks.

Storage and Shelf Life

• Storage: Let the granola cool completely, then transfer to an airtight container.
• Shelf Life: Best enjoyed within 2 weeks.
• Freezer Friendly?: No — freezing will affect the texture.

Serving Suggestions

• Easy Sweet Treat Use it to make this quick and satisfying Strawberry Yogurt Parfait
• Healthy Bowl of Cereal: Pair it with fresh Cashew Milk for a healthy breakfast
• Road Rations: Keep a container in the car to keep you fueled while you’re out and about

Final Thoughts

Whether you’re layering it into a parfait, topping a smoothie bowl, or grabbing a quick handful before school or work, this Strawberry Almond Granola is pure everyday magic. It’s a snack that feels indulgent but is packed with real ingredients — and it’s just as much fun to make as it is to eat. Perfect for busy mornings, road trips, lunchboxes, and everything in between.

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Strawberry Almond Granola

Make a batch of this crunchy Strawberry Granola featuring gluten-free oats, almond butter, maple syrup, and freeze-dried strawberries. A healthy, kid-friendly snack perfect for breakfast or on-the-go!

Course Breakfast, Snack

Cuisine American

Special Diet Dairy Free, Egg Free, Gluten Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Spring, Summer

Recipe Type Breakfast, Snacks

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 cups

Ingredients

• 4 cups gluten free oats
• 1 cup raw almonds sliced
• 1 cup raw pumpkin seeds
• 1/2 cup chia seeds
• 2 teaspoons sea salt
• 3/4 cup almond butter
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• Garnish:
• 2 cups dehydrated strawberries

Instructions

• Preheat the oven to 325˚.
• Mix the granola: In a large bowl, combine the oats, almonds, pumpkin seeds, chia seeds, salt, almond butter, maple syrup and vanilla extract. Once the ingredients are well mixed, pour the granola on a baking tray and spread it out evenly.
• Bake for 20 minutes on the middle rack, then stir the granola, patting down into an even layer. Continue cooking the granola for 20 more minutes. The granola should take on a toasted color.
• Add the Garnish: Remove the granola from the oven and allow it to cool completely. Mix in the strawberries and store the granola in an airtight container.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Strawberry Almond Granola appeared first on Everyday Alchemy.

As a professional caterer, a frittata is always a staple of any brunch menu I create because it can sit on a buffet for a couple hours without being any worse for wear.  I love to keep it seasonal, and this Asparagus Mushroom Frittata is a perfect for a springtime brunch.

A frittata can also be adjusted to work with most dietary restrictions, which is something you should always look out for when feeding a crowd. 

And as an avid breakfast eater myself I’m always grateful for the frittata bites waiting in my fridge as I rush around on a busy weekday morning. But when I’m feeding a crowd, I love to bake it in a tall cake pan for an extra dramatic presentation.

You’re going to make an amazing frittata because they are the Mr. Rogers of breakfast foods: calm, flexible and forgiving. 

Ingredient Substitutions

• Dairy free? Use homemade cashew milk.
• No mushrooms? Skip them or substitute with bacon or sausage if you’re a meat eater.
• No asparagus? Substitute red peppers or broccoli.
• No green onions? Substitute shallot, yellow, white or red onions. Make sure to cook them until they’re tender.

Recipe Tips & FAQ’s

• Do I need to bake it in a cake pan? No! Frittatas can also be made in a cast iron or non-stick skillet. Just cook it on the stove top for a minute before putting it in the oven. But honestly- the cake pan brings the drama.
• How do I make these easier to meal prep? Bake little grab and go frittatas in a silicone muffin pan, store in an air tight container, and when ready, enjoy. No need to even reheat them if you don’t want to.
• What is the secret to a great frittata? Fresh eggs, fresh filling and rich dairy. Substituting heavy cream for milk will create a super fluffy frittata.
• What’s the difference between an omelette and a frittata? An omelette is usually cooked on the stovetop and folded over, and a frittata is cooked in the oven, never folded and the filling is mixed into the eggs.
• What do you do if it sticks to the pan? Start by running a knife or an offset spatula around the edge. Next place your flat palm on top of the frittata. Flip it upside down and gently nudge it back and forth from side to side with your hand. The gravity and the gentle motion of your hand will help it detach in one piece.
• Why 325˚? Eggs really like to be cooked slowly. You can get away with cooking your frittata at 350˚, but if you’re looking for the best texture, drop that oven temp down.

Serving Suggestions

• For a quick meal prep breakfast: Frittata with a cup of cold brew coffee.
• Holiday brunch crowd pleaser: Serve it along with a grilled vegetable platter and a bloody mary bar.
• Weekend breakfast: Serve with salad greens tossed with lemon juice and olive oil.

Storage and Shelf Life

Refrigerator: Frittatas hold very nicely in an airtight container for up to 5 days in the refrigerator.

Freezer: Frittatas freeze well. Let them defrost in the fridge overnight when you’re ready to serve.

Final Thoughts

This Asparagus Mushroom Frittata is a showstopper when you bake it in a tall cake pan, so if you want a frittata that makes a dramatic entrance, this recipe is here for you. 

A few good things to keep in mind: a frittata is a great way to clean out veggies from the fridge, but treat it with respect for best results. Fill it with fresh, healthy veggies and high quality farm eggs, and you will not be disappointed. And remember that the richer the dairy, the fluffier the frittata.

I think you’re going to love this recipe. Once you give it a try, please come back and leave a comment. It will help others find out about the site.

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Asparagus & Mushroom Frittata

This Asparagus & Mushroom Frittata is a Mediterranean-inspired, gluten-free, vegetarian recipe that's perfect for breakfast, brunch, or meal prep. Made with farm eggs, fresh greens, and a blend of savory mushrooms, it's baked in a tall cake pan for a dramatic, fluffy presentation. Easy to customize with dairy-free options or extra vegetables, this frittata is a forgiving and elegant choice for holiday brunches, weekend gatherings, or grab-and-go weekday breakfasts. Freezer-friendly and meal-prep approved!

Course Breakfast

Cuisine Mediterranean-inspired

Special Diet Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Breakfast, Holiday

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Equipment

• 1 six inch wide, three inch tall cake pan or a muffin tin or cast iron skillet

Ingredients

• Base:
• 8 farm eggs
• sea salt to taste
• freshly cracked black pepper
• 1/4 cup milk or heavy cream
• Filling:
• 2 tablespoon ghee or avocado oil
• 1 cup  thinly sliced mushroom, stems removed (blend of shiitake, oyster & lions mane is suggested)
• 1 cup small diced potato ( red, yukon or russet)
• 1 cup thin asparagus cut into 1 inch pieces
• 2 ounces  baby spinach, washed and stems removed can substitute with kale or dandelion greens
• 1/2 cup green onions washed and sliced thinly
• 1/3 cup pecorino romano grated

Instructions

• Preheat the oven to 325˚.
• Prepare the base: Crack the eggs into a large bowl and add a healthy pinch of salt and pepper. Whisk vigorously to break up the eggs, then add the cream. Continue whisking until the eggs and cream are combined.
• Prepare the filling: Heat the ghee in a large cast iron or non-stick skillet on medium-high heat. When the ghee just barely starts to smoke, add the sliced mushrooms. Let them cook for a minute without stirring them. Once they start to become golden brown, turn the heat down to medium-low and stir.
• Add the diced potatoes and continue to cook everything in the pan for 10 minutes.
• If your pan gets too dry, add another splash of oil to prevent sticking.
• Add the asparagus and continue cooking for 5 minutes, stirring every couple of minutes until the potatoes are tender.
• Add spinach to the skillet and let it wilt. Season the filling with salt and pepper.
• Assemble the Frittata: Place a parchment paper cake circle in the bottom of your cake pan to help prevent sticking. Next transfer the filling into your cake pan. Next pour the egg mixture into the pan. Do not stir. Sprinkle the green onion and pecorino on top.
• Bake for 20–25 minutes, until the top is set and firm to the touch then remove it from the oven.
• Let cool slightly. Flip the cake pan upside down onto a cutting board. If the frittata doesn’t release immediately, flip it right-side up, run a knife around the perimeter, and try again. Still stuck? Hold the pan upside down and gently wiggle the surface side-to-side with your hand. Between gravity and a little patience, it will come out. Just be careful, go slow, and be gentle. Slice into 8 pieces and serve.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Asparagus Mushroom Frittata appeared first on Everyday Alchemy.

I’m going to cut right to it: Since I started drinking this tropical green smoothie every day, I have been absolutely floored by how much better I feel.

This smoothie helped me finally kick my lingering COVID symptoms after struggling for months with my recovery. My skin looks healthier and clearer, my stamina during workouts has improved, and overall, I just feel way more vibrant.

But to be honest, a healthy smoothie is only good if it actually tastes great, and this one delivers. It’s something I genuinely look forward to every morning.

Why This Recipe is the Best

Truly Balanced – Unlike most smoothies that are high in sugar and fat, this one is protein-rich, packed with greens, and includes healthy fats for stable energy.
Blood Sugar Friendly – With fiber, healthy fats, and greens, this smoothie won’t spike your blood sugar like most fruit-heavy blends.
A Nutrient-Packed Start to the Day – No matter what happens with lunch or dinner, you can be confident you started the day strong.
Customizable & Rotational – Built-in ingredient swaps keep this smoothie interesting, seasonal, and nourishing over time.

Inspired by a recipe from Liz Moody—if you don’t already, check her out at lizmoody.com.

Ingredient Substitutions & Variations

• Lower Sugar? Omit the banana and swap in ½ an avocado for creaminess.
• Need More Protein? Add ½ scoop of vanilla or unflavored protein powder or a tablespoon of hemp or chia seeds.
• Want It Creamier? Use frozen fruit instead of fresh.

Recipe Tips & FAQs

How to Alchemize This Smoothie

Use frozen fruit for a thicker, frostier texture—no need for ice!
Let the greens rotate—this prevents flavor fatigue and maximizes nutrient diversity.
Preload your blender the night before for a streamlined morning routine.

Frequently Asked Questions

What if I forgot to make cashew milk?
You don’t have to soak cashews to make milk. Just add a 2 tablespoons of raw cashews to the smoothie and a 1/2 cup of water.

Will this keep me full until lunch?
Yes! Thanks to the protein, fiber, and healthy fats, this smoothie is designed to provide lasting energy.

Can I make it ahead of time?
No, it tastes best immediately after blending. But you can add all the ingredients to the blender and refrigerate it the night before.

What if I don’t like bananas?
Replace with ½ an avocado for a creamy texture without the fruit.

Why add a pinch of salt?
A small amount of sea salt enhances the natural sweetness and provides essential minerals.

Storage Instructions

• Fridge: Store in an airtight container and drink within 8 hours for the best flavor and nutrient retention.
• To Refresh: If the smoothie thickens too much in the fridge, simply shake or blend with a little extra milk.

Tropical Green Smoothie Serving Suggestions

Pair this smoothie with:

• A handful of nuts for an extra protein boost.
• A jammy or hard boiled egg for balanced energy. Or meal prep this frittata for a quick weekday breakfast.
• A slice of avocado toast for a nutrient-packed breakfast.

Use it as part of a bigger meal:

• Enjoy alongside a breakfast bowl with oats, chia pudding, or quinoa.
• Pair with a grain-free granola bar for a balanced snack.
• Use as a post-workout drink with an extra scoop of protein powder.

Final Thoughts

This Tropical Green Smoothie is the best way to flood your body with nutrients first thing in the morning, on a daily basis. Whether you’re looking to boost energy, support your immune system, or just feel better overall, this blend will set you up for success.

Want to learn more about how this can fit into your wellness routine? Read My Morning Wellness Routine for some serious self care inspiration.

Give it a try and let me know—how has this smoothie made YOU feel?

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Tropical Green Smoothie

This tropical green smoothie blends greens, fruit, and healthy fats for energy, immunity, and blood sugar support. Vegan, low-sugar, and customizable.

Course Breakfast

Cuisine American

Keyword mango green smoothie, pineapple green smoothie, tropical green smoothie

Special Diet Dairy Free, Egg Free, Gluten Free, Grain Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian

Season Fall, Spring, Summer, Winter

Recipe Type Beverage, Breakfast, Smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Equipment

• 1 Blender

Ingredients

• ½ cup cashew milk (or whichever milk you prefer)
• ½ small, ripe banana (refrigerate the other half for the next day)
• 1 two inch chunk of fresh coconut meat or substitute 1 tsp coconut oil
• 1 mandarin orange, peeled
• 1 pinch of sea salt
• 1 pinch of chili powder (such as ancho or cayenne)
• ½ cup fresh or frozen tropical fruit (rotate mango and pineapple)
• 1 packed cup of greens (rotate romaine, spinach, mixed greens)
• ¼ packed cup fresh mint, basil, thai basil or lemon balm (feel free to rotate these as well)

Instructions

• Place the 1/2 cup cashew milk, 1/2 banana, two inch chunk of coconut, 1 mandarin orange, pinch of sea salt and chili powder, 1/2 cup fruit, 1 cup greens and 1/4 cup fresh herbs in the blender.
• Blend on high until completely smooth, about 30 to 45 seconds.
• Pour into your favorite glass and enjoy within 8 hours.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Tropical Green Smoothie appeared first on Everyday Alchemy.