Toasted Muesli with Millet, Coconut, Pistachios, and Cranberries

(recipe from Whole Living magazine)

1/3 cup boiling water
1/2 cup whole millet
2 cups gluten-free rolled oats
3/4 cup shelled pistachios (I used walnuts)
1/2 cup unsweetened coconut flakes
1/2 cup honey
1 Tbsp. coconut oil (I used olive oil)
1 tsp. fine-grain sea salt
2/3 cup dried cranberries (I used frozen cranberries)

In a bowl, pour boiling water over millet, cover with a plate, and let sit until softened, 30 minutes.  Drain.

Heat oven to 325F.  In a large bowl, combine drained millet, oats, pistachios, and coconut flakes.  (I also mixed in the frozen cranberries.)

In a small saucepan, bring honey, oil, and salt to a boil.  Pour over millet mixture and stir until combined.

Spread mixture on a rimmed baking sheet and bake, stirring once, until golden, about 20 minutes.  Once cool, stir in dried cranberries.  Muesli keeps, stored in an airtight container, two weeks.

(Even with all of the substitutions I made, this was lovely.)

Roasted Strawberry Salad

(recipe from Thug Kitchen, and I'm going to write it exactly as it appears there...)

16 medium strawberries, about 1 lb.
1 tsp. olive oil
a pinch of salt
1/2 cup coconut flakes (you can use sliced almonds to save some cash)
1/4 cup lemon juice
3 Tbsp. red wine vinegar
3 Tbsp. olive oil
a big bunch of basil, chopped into thin strips, about 2/3 cup
salt and pepper to taste
1 big head of lettuce (green leaf, spinach, butter, whatthefuckever kind of lettuce is fine)

Warm up your oven to 400 degrees.  Cut the tops off the strawberries and throw that shit out.  Slice the berries in half lengthwise.  Toss them in a bowl with the teaspoon of olive oil and salt.  Mix that shit up good so everything is coated.  Put the strawberries cut side down on a cookie sheet.  I hate doing dishes so I usually cover the cookie sheet with foil or something because the strawberries can release some juice and it's annoying as fuck to clean.  Roast the strawberries for 10 minutes.  Throw the coconut flakes in their own section on the cookie sheet and then roast them at the same time for 3 more minutes or until the coconut looks toasted.  Let everything cool the fuck down to about room temperature.

Mix together the lemon juice, vinegar, and oil in a small glass.  Toss the lettuce and the basil in a big bowl and add as much of the dressing, salt, and pepper as you like.  Make sure everything is coated and then put the strawberries and coconut flakes on top.  Arrange that shit so it looks nice.  If you don't feel like fucking with the oven, then just leave the strawberries raw.  I don't give a shit JUST EAT A FUCKING SALAD or 10.

(This is a tasty salad.  The strawberries do release a lot of juice when roasted.  I added all of that juice to my dressing, and it made the vinaigrette look so pretty, like a sunset.  In the future, I would fiddle with the ratios of the vinaigrette, maybe less oil?)