How to Make The Best Granola Ever


A lot of packaged granola is loaded with sugar and sodium. This one isn't. It's gluten-free and vegan - the best granola ever.

Have you seen how many different kinds of granola you can buy? 

A lot of the granola you see in grocery stores is loaded with too much sugar and sodium… definitely not something you want if you’re trying to eat healthy (and Granola started off as a health food, remember).

Here’s a better idea… make your own. This is a very easy gluten-free, vegan recipe that shows you how to make the best granola ever. I’ve used brown sugar and maple syrup to give it a subtle sweetness and added just a pinch of salt. The almonds and tart cherries bump up the excitement!

Find the printable recipe below the image!

How to Make The Best Granola Ever

5 Delicious Dips


Without any research or fact-finding, I can state categorically: Everyone loves dips.

5 Delicious Dips... perfect for whatever you have on the table: chips, chicken strips, veggies, fruit...

And what does everyone like to dip? Everything.

I’ve come up with 5 Delicious Dips that take minutes to prepare and are perfect for anything you want to submerge in deliciousness. Most are healthy. One is particularly decadent, but c’mon… it’s a dip… not a meal.

Ready to take the plunge? Let’s go…

5 Delicious Dips


5 Delicious Dips... perfect for whatever you have on the table: chips, chicken strips, veggies, fruit...


Plated + Served: Weeknight New England Clam Chowder


A really good New England clam chowder should be loaded with clams, but just the thought of all that scrubbing, steaming and shucking keeps most of us from ever preparing the dish.

This New England clam chowder recipe uses frozen clam meat (you can find it in Asian markets or at a seafood store), but you can also substitute canned clams. Bottled clam juice and water add a nice depth to the broth and the thick cut bacon gives the chowder a subtle smokiness.

There’s cream in this recipe (it’s a New England chowder after all), but not a lot. You can actually use whole milk (but why would you? It’s chowda!).

Quick. Easy. Deliciously comforting.

Sounds like dinner to me.

How about some Chowda

I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: