Blog :: Ramblings of a health nut

Blue Screen & Going Nuts

Posted on 15 Apr 2016 by maisha (posted in: blogs)

I'd just gotten back into a nice blogging routine... and then an unplanned hiatus happened. The sad part is that it was caused by E's attempt to upgrade my computer (both hardware and software) to make my life (and blogging) easier. He came home one day with an Intel® NUC Mini PC and declared my new PC had arrived. My first thought was: 'THAT thing is supposed to provide me with more capacity than I have now???'. I mean come on, it's the size of a coaster set.
E spent the entire Sunday setting up my new PC and installing Windows 10, linking my Outlook to my other mail accounts, backing-up all my old files in OneDrive, etcetc. I must say it all looked very clean and it is kind of awesome to be able to access my files from anywhere, whether it's with my Windows phone or Surface Pro. The downside was that I'd lost my Photoshop CS3 and Picasa, so E installed a trial version of Lightroom for me. I was really bummed having to learn a new photo editing application, but determined nevertheless. Then every tech guy's worst nightmare happened... the dreaded Blue Screen! Poor E, there he was trying to do a nice thing for me, and he ended up with sweat beading his brow, feverish with stress of not being able to solve the PC problem. After a week of trying and stressing, my old PC is back. For the time being ;-)
So while E is going nuts figuratively, we're going nuts literally today with my spiced breakfast topping. I prefer not to refer to it as a granola of sorts, since I reserve the word granola for something actually containing grain.

Spiced Breakfast Topping (makes 20 servings)

Recipe adapted from the Café Sucre Farine's Paleo Granola.
This topping tastes great on yogurt, on its own, or even on salads/stir-fried veggies!

Nutritional info per serving (based on 20 total):


  • 2 cups almonds, roughly chopped
  • 1 cup pecan halves, roughly chopped
  • 1 cup cashews, roughly chopped
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 40 g coconut oil, molten
  • 60 g Sukrin Fiber Syrup (or honey)
  • 2 tsp Five Spices mix
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ginger powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt
  • 40 g unsweetened flaked coconut


  1. Preheat oven to 135°C.
  2. Mix all ingredients together in a large bowl until well combined.
  3. Transfer mixture to two baking trays lined with baking paper and spread out.
  4. Bake in the oven for an hour, stirring every 15 minutes or so, until the everything is golden brown and fragrant.
  5. Once cooled down, transfer to an air-tight container.


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