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.)

Carrots with Ginger-Honey Glaze

(recipe from a magazine, I'm not sure which one)

6 servings

2 1/2 lbs. carrots, peeled, cut into 3-inch lengths, quartered lengthwise
3 Tbsp. honey
2 Tbsp. olive oil
1 Tbsp. finely chopped peeled fresh ginger
1/4 tsp. ground ginger

Cook carrots in large saucepan of boiling salted water until just tender, about 8 minutes.  Drain.  Stir honey, oil, fresh ginger, and ground ginger in a large skillet over low heat until blended.  Mix in carrots.

Cook carrots over medium-high heat until glaze thickens enough to coat, tossing occasionally, about 5 minutes.  Season with salt and pepper.  Transfer to a bowl.

(I ate these with millet, and they were delicious reheated for lunches.)