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11 Healthy Packaged School Snacks For Kids

August 15, 2018

Give yourself some grace, dear momma, and stock your cupboard with these 11 healthy packaged school snacks for kids to help you balance homemade food with real life!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

So here we are…

The start of the school year! I’ve got a handful of amazing back to school fall recipes up my sleeve that I just can’t wait to share with you. But first…my favorite packaged morning school snack ideas for back to school!

*Cue the real food police*

Packaged?! *Gasp!* Yes, my friends. Three kiddos into this school thing, I have discovered one key to keeping a happy household. That one thing is keeping momma sane. Keeping momma from burning out. Keeping momma…mentally healthy. And sometimes (for this momma at least), that means pulling a “better than most” packaged snack from my cupboard to take care of that dreaded morning snack for school.

Grace, dear momma…

Because we don’t give ourselves enough of it. Like, at all. Give yourself some grace dear momma who was up all night with a newborn and needs to get her preschooler to playgroup. Let up on yourself dear momma who has a brood of kids to get into the van by 8 for school. Take a deep breath and give yourself a break dear momma of that busy teen that you stayed up talking to just trying to help them figure out…life.

Because they are watching.

The kids. They are watching you. They are not only watching how you take care of yourself by choosing healthy meals to cook day in and day out, they are learning from you what self-care means. And sometimes self-care means taking a break from making things from scratch, admitting you cannot, in fact, do it all, and make some careful choices on some packaged items to reach for when life gets busy to avoid burn out.

Morning snacks

I think most elementary school aged children have a morning snacktime. I struggled with this concept for years when the girls started school, because I typically never “snacked” my kids. They ate really balanced breakfasts, and when they got hungry again, we ate lunch, and then dinner. I found out real quick that doing a morning snack lead to un-eaten lunches, and that gets super frustrating. I bagged snack time all together…that is until school started. And truthfully, these school aged children do need a small snack most of the time to get them until the lunch hour. Eating breakfast at 7am and expecting a young, growing child to make it to noon without a snack is not going to happen.

Snack time goals

“Make every bite count” has always been a goal of mine, and if you have been around this blog long enough, you know that is always my mantra when it comes to anything kids are taking in as nourishment. You can check out my “9 Fast Prep School Snacks Post” for my favorite rotation of morning snacks that take some preparing. These work well for every age, are filling, nutritious, and satisfying. But in the last couple years, I have made a few packaged snacks a part of the morning snack rotation to give myself some grace on needing to prep *everything*. I use these packaged snacks for 2-3 out of the 5 school morning snacks during the week. Will that change as the years go by? Possibly. Is that what you have to do? Absolutely not. If you choose to make the morning snack something packaged every day, no one (at least in this community) is judging you.

How to make it into my approved packaged snack list!

I can guarantee this list is NOT inclusive of every packaged snack that has a great list of ingredients and is safe, nutritious, and satisfying. I find new items every year, which is fun and exciting, actually! The real food community is growing, and manufacturers are listening to where we are spending our dollars – and responding with making really great packaged choices for those times we just don’t have time to make things from scratch. Here are some of my criteria when I’m looking at something packaged:

  • Zero high fructose corn syrup
  • Very little to no added sugar
  • Healthy fats only (no sunflower, safflower, soy, vegetable, canola oils)
  • Zero food dyes
  • Natural or zero preservatives
  • Some sort of fat or protein for satiating – not just all fruit or all grain.
  • Gluten free (many of these snacks are also dairy, grain, and egg free)
  • Under $1.25 per snack to keep my budget happy
  • And finally…something my kids will eat 😉

Couple final notes…and some ground rules

  • Please, use the “shopping cart method” while browsing my snack list. If there is something you don’t agree with as “healthy,” simply leave that item “on the shelf” and move on. Pick up ideas from the list that appeal to you and check on out!
  • Also, I realize that some of you are in nut free school zones. Our school is not a nut free zone, so I am able to use all of these. More than half of this list is nut free, so there is plenty to choose from.
  • Finally, keep in mind this is a snack. Not a meal. My goal is not to make the girls “full” with this – it is something to give them some quick burning fuel, so they can make to lunch time. Meaning…I want them hungry at lunchtime! Morning snack time is a great break from classroom time – it’s a brain break and should be enjoyed!


Chia Squeeze


I grab for Chia Squeeze Pouches over plain fruit pouches not only because of the mix of veggies with the fruit, but the added chia seed brings some satiating sustenance to the snack. They are nice a filling and taste great!


Nut Butter Pouches


There are a lot of options to squeeze the nut butter pouches onto! My girls love dried banana chips to dip, so I’ll just toss some of those in our favorite snack container with a pouch. My only note to take on this one would be that the pouches works best for older children. My youngest (age 4) is messy with the pouches. You can scoop some nut butter from a jar into a condiment container to make this same snack, but again, I’m trying to keep the prep and wash up time at a minimum, so my older girls will take these for a morning snack. Also, keep in mind some of the Justin’s nut butter pouches are a bit high in sugar and other ingredients – just watch for that. I usually just get the plain almond butter, but occasionally our Meijer will put the Maple one on sale for a really great price and I’ll grab those (as you can see pictured!)


Larabars


A staple for many real food families. There are so many options here now as well. The girls have really been loving the Fruit & Greens Larabars in addition to their regular flavors. They also enjoy the Nut & Seed Crunchy Larabar (they are so good!).


Grassfed Beef Sticks


These were tough for me to find for a while, but in the last couple years there are some great brands out there that are also affordable. We like the SoGo Grassfed Beef Sticks, as well as the Field Trip Grassfed Beef Sticks. The girls pack these alone, but if you have older kids, you could toss a slice of cheese or piece of fruit in there as well.


WholeMe Grain Free Clusters


The WholeMe Clusters taste so good and have a great ingredient list, packed with nuts, seeds, coconut oil, and honey. I toss a hand full into our favorite snack box for the girls to take to school.


Guacamole or Hummus Dippers


Costco is my best friend on these items, but you can find them just about any store now. I like the Organic Wholly Guacamole Minis, and the Kirkland Organic Hummus. Pack along veggie sticks if you don’t mind the prep – I tend to load up the girls’ lunchboxes with veggies, so I toss Simple Mills Crackers (I get the crackers at Costco too), or Plantain Chips in with these. The dippers and crackers fit in the medium size of these snack boxes we have had for years and love! (Please note the hummus does have sunflower oil. The Kirkland hummus is organic/non-gmo so to use for every once and a while, I don’t worry about it. I have yet to find a hummus dipper mini with good oils – please let me know if you find one!)


Shine Pouches


I like the ingredients on this Calm flavor and Purify flavor the best, and these are my oldest’s favorite snack. One note for you on these would be that they are bigger than most pouches. My youngest (4 years old, almost 5) rarely finishes a whole pouch. I tend to opt for the Chia Squeeze above for her if we want to do pouches. But because these are bigger, they make a great option for older children that might not feel filled up after the smaller pouches.


Enjoy Life Seed & Fruit Mix


The Enjoy Life Seed & Fruit Packs are fantastic especially if you are in a nut free school zone and the kids want some trailmix! This is the only snack on the list that has some added sugar in the form of a few mini chocolate chips per pouch – super minimal. My kids love these. My only hang up with them, is that my youngest cannot open the pouch easily. When I pack it for her, I dump it in our favorite snack box. You can also buy the seed & fruit mix in a big pouch to take handfuls from for snack boxes.


Seaweed Snacks


Salty and crispy, Seaweed Snacks are a fun one to munch on, and full of nutrients! Be very mindful of ingredients when you look for seaweed though. Many seaweed snacks use questionable oils and have soy or other flavorings that do not meet my criteria for a snack to use regularly. In this GimMe brand I go for the one that says Olive Oil, and the ingredients are minimal and safe.


Lark Ellen Farm Sprouted Seed & Nut Granola Clusters


These granola clusters are super tasty, and I love that the nuts and seeds are sprouted. Great ingredient list too. I just toss a handful into our favorite snack box for the girls to take along to school.


Pressed by Kind Fruit & Chia Bars


The Kind Pressed Fruit & Chia bars are just fruit, veg, and chia seed! That’s it! These are nice portions, filling, and taste really good! Our Meijer puts them on sale a lot so I snag them that way most of the time, but the Amazon pricing is decent too.

Give yourself some grace, dear momma! Happy fresh start to the school year to you!

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Paleo Cinnamon Raisin Zucchini Muffins :: Gluten Free, Grain Free, Dairy Free, Nut Free

August 9, 2018

Put your summer produce to work in these super soft, power packed paleo cinnamon raisin zucchini muffins!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Weekend escapes!

We have spent the last few weekends escaping to our favorite Lake Michigan shoreline spots both up North and South of us, soaking in as much sand and lake time as we can before that school bell rings!

Portable nourishment

One of my tricks to keep the food real for travel is taking a bit of time before we leave to prep a bit of food. Not only does this save money, but it keeps us from needing to eat out where there may be questionable ingredients. I’m not against heading out to eat here and there (we have done this, still do this, and ENJOY it!), but in my house, going out to eat is an occasional treat, so I’ve got to have some recipes up my sleeve that travel well and will keep my busy girls sustained for all of their adventures!

Breakfast on the go

Last week, I perfected these grain free zucchini muffins using a pile of zucchini I picked up. The recipe testing I worked on made for a fantastic, portable breakfast for us while we headed up North for the weekend, and the girls just loved these sweet little muffins.

Revisiting an old recipe…

Some of you that have been around here long enough might know that I already have a gluten free cinnamon raisin zucchini muffin here on the blog! I hesitated posting this recipe because of that, but because the ingredient amounts are quite different to accommodate the grain and dairy free nature, and because I have had a number of readers ask how to swap the flours in that recipe for grain free, I decided it would be worth investing some time for those of you that truly need a grain free and dairy free version. If you tolerate grains and dairy, and like my original gluten free version, these muffins taste exactly like those! If you like to change things up, and get some variety of nutrients into your diet by using different flours, give this one a try! You’ll see it is just as easy, feels just as soft, and tastes amazing.

On that note…some flour tips!

In the recipe as written, I’ve given you 2 grain free options for the flours. I have baked both of these versions at least twice each, and I love both – truly. So, pick which one fits your diet requirements the best. I tend to opt for the combo of cassava with almond flour just because I like the added protein/fat that the almond flour brings. However, I do understand there are those of you with either nut allergy and can’t have almond flour, and so there is a cassava flour only option too. Note that I have tried this recipe with a combo of cassava and coconut flours and the results weren’t my favorite. It worked, but it wasn’t my favorite.

Why cassava flour?

Cassava flour is dried and ground up yucca. Yucca is a ground tuber that is a good source of fiber, folate, and potassium. Cassava flour is also a great source of PRE-biotics, which feed the good bacteria in your gut so that your gut flora can stay at a healthy population and thrive. Not only is cassava flour a healthy, grain free choice for baking, it creates fantastic baking results. Instead of dense, dry grain free baked goods, cassava flour muffins are light and fluffy. The only way I can describe it to help you understand, is that it feels the closest to a muffin with gluten as you can get!

Freezer friendly?

Absolutely! If you have an abundance of zucchini from your garden, or find a steal of a deal at the farmer’s market while zucchini is in season, camp out for a couple hours in your kitchen and stash some zucchini muffins away for the school year. It will make for a quick morning breakfast, OR lunchbox addition to go with a thermos of soup. To freeze these muffins, cool them completely first, and then put them in a freezer bag to freeze. When I thaw out muffins, I just leave them on the counter overnight, or pop them in a warm oven for a bit. You can put them in a lunchbox frozen and they will thaw by lunchtime.

A  note on the “sweet”

You can definitely play around with the amount of “sweet” in this recipe, as well as the source. I enjoy coconut sugar for the taste and the lower glycemic index, but bake with raw honey or real maple syrup sometimes too. If that is what you have, go for it. If you have real little ones in the house, I would back off the sweet to about quarter of a cup. They won’t know any better, and that what I do often with my girls still.

5.0 from 8 reviews
Paleo Cinnamon Raisin Zucchini Muffins :: Gluten Free, Grain Free, Dairy Free, Nut Free
 
Ingredients
  • 3 eggs
  • ¼ cup full fat plain coconut yogurt or coconut milk (I get 32oz tubs of plain full fat So Delicious Coconut Yogurt at the store)
  • ⅓ cup olive oil (avocado oil or melted coconut oil/butter would be fine too)
  • ⅓ cup coconut sugar (If you have real little ones around you can get away with ¼ cup for sure. Raw honey or pure maple syrup would work here too.)
  • 1 TB apple cider vinegar
  • 2 tsp vanilla extract
  • 1 ½ cups of cassava flour (OR 1 cup cassava flour plus 1 cup blanched almond flour works lovely too if you can tolerate nuts (This is also my favorite version). Please note that brand of cassava flour DOES matter. I use THIS brand – if you use a different brand, you may get different results – that has always been the case for me with cassava.)
  • 1 tsp aluminum free baking powder
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1 TB cinnamon
  • 2 cups packed shredded zucchini
  • ½ cup raisins
Instructions
  1. Preheat the oven to 350 degrees and line your muffin tin with silicone muffin liners or grease them with butter or coconut oil.
  2. Blend the eggs, coconut yogurt, olive oil, coconut sugar, vinegar, and vanilla extract in a medium mixing bowl for 1 minute.
  3. Add the flour, baking powder, baking soda, sea salt, and cinnamon and blend until combined. It will feel a bit dry but the zucchini will provide plenty of moisture - do not add more liquid!
  4. Stir the shredded zucchini and raisins into the batter with a spatula.
  5. Scoop the batter into a 12 cup muffin tin and bake at 350 degrees for 35 minutes. Cool the muffins in the pan for 5 minutes and then remove the muffins to a cooling rack to cool the rest of the way.

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Thin & Crispy Oven Baked Paleo Zucchini Fritters PLUS, A Creamy Garlic Dipping Sauce! :: Gluten Free, Grain Free, Dairy Free, Nut Free!

July 27, 2018

These oven baked crispy bites are about to  less hands on time and the most amazing creamy garlic dipping sauce!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Summer zucchini overload!

I just never tire of it! It is my favorite summer vegetable to play with during this season, and zucchini fritters have been on my mind since June!

Sooo many versions…

It really just depends on what kind of a person you are! Do you like soft pillowy zucchini fritters? Then most fritter recipes you find will give you that crispy outside with a soft pillowy inside. I don’t mind those, but last year I accidentally squished my fritters in the pan super thin, and realized just how much I LOVE a thin, crispy zucchini fritter! It is serious heaven!

Oven baked freedom!

But what about all that hands on time? I love a good pan seared zucchini fritter, but honestly I would probably make it twice a summer if I had to fuss with standing at the stove for 30 minutes for one side dish. You can only fit so many in one pan, and with my large crew to feed, well…it takes a while! I timed myself the last couple times I’ve made these oven-baked zucchini fritters, and from start to finish including making the batter, and flattening them onto a tray for the oven and it takes me 10-15 minutes (depending on kid interruptions!). From there, it’s as simple as popping the tray into the oven and then your hands are free to make the rest of dinner, or tend to kiddos.

Thin and crispy secrets to success!

There is definitely a method to the madness!

  • Get the water out of the zucchini. I know it seems like pain to drain the water from your zucchini before making your fritters, but this is really key. I like to speed the process up by adding the sea salt to the shredded zucchini. It draws the water out while I add the rest of the ingredients to the bowl, and you can squeeze that water right out.
  • Skip the other water-logged veggies. While I’m all about extra veg in my food, adding onion and other veggies just adds more water to the mix. I use dried herbs and dried onion/garlic for these to avoid the extra water.
  • Baking sheet surface matters. I love my Silpat liners, but I have just found that things crisp up better without them. From roasted veggies to these zucchini fritters, I tend to fore-go the Silpat or parchement paper. I use this avocado oil spray to spray the pan down (you can spread butter or coconut oil if don’t have that), and the zucchini fritters crisp up and slide right off.
  • Squish ‘em down! The cassava flour and egg really help these fritters come together, so they aren’t super fragile. Form them into your hand, get them onto that greased baking sheet, and use your hand to lightly flatten them a bit more.

That sauce though!

This quick sauce just takes these zucchini fritters over the top! It is so special, you’ll quite possibly lick the bowl clean! The smooth and creamy garlic dipping sauce is dairy free and you’ll never miss it. In fact you may just want to let everyone have their own little dipping bowl of sauce because you’ll definitely want to double dip this one! Here are a couple notes on the sauce to tailor it to what you have around, or what you have to do for special diets:

  • I prefer whole plain coconut yogurt for the base. I get large 32oz tubs of plain So Delicious coconut yogurt at our grocery store.
  • Full fat coconut milk or cream would work as the base as well as would raw milk/cream if you tolerate dairy.
  • Sour cream or full fat dairy yogurt would work for the base if you tolerate dairy.
  • Finally, tailor the garlic amount to your taste. I tend to boost the garlic on just about any recipe I come across, so my palate for garlic is pretty in love. If you prefer your food lighter on the garlic, I’d halve the amount.

5.0 from 20 reviews
Thin & Crispy Paleo Zucchini Fritters PLUS, A Creamy Garlic Dipping Sauce! :: Gluten Free, Grain Free, Dairy Free, Nut Free!
Author: 
 
Ingredients
  • FOR THE ZUCCHINI FRITTERS:
  • 4 medium zucchini, coarsely grated (I use the grating blade on my food processor to grate it faster. I have measured this a couple times for you and it’s been around 8 cups once grated.)
  • 1 ½ tsp sea salt
  • 2 eggs
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • ½ tsp oregano
  • ½ tsp basil
  • ¼ tsp pepper
  • ½ cup cassava flour
  • avocado oil spray, or melted coconut oil, or butter, or olive oil for the tray
  • FOR THE SAUCE:
  • ½ cup plain full fat coconut yogurt (see above notes for other options here)
  • ¼ cup avocado oil or olive oil
  • Juice of ½ lemon
  • 1 small avocado, pitted
  • 2 garlic cloves, peeled
  • 2 tsp raw honey
  • ½ tsp sea salt
Instructions
  1. Pre-heat the oven to 425 degrees.
  2. Place a thin kitchen towel over a colander, dump the grated zucchini in, and toss the zucchini with the sea salt. Let the zucchini/salt sit while you prepare the rest of the ingredients into a bowl. The sea salt draws all the water out of the zucchini, so you can squeeze it out easily.
  3. Put the eggs and seasonings into a medium mixing bowl and whisk together.
  4. Pull up the sides of the kitchen towel that the zucchini is sitting in, twist, and squeeze out as much of the water from the shredded zucchini as you can.
  5. Put the grated and drained zucchini into the bowl with the egg/seasoning mixture, add the cassava flour, and mix together.
  6. Spray 2 baking sheets with avocado oil spray – this helps with sticking and also helps the fritters crisp and brown up. DO NOT line your baking sheet with parchment paper or with Silpat – the fritters will stick more with them (trust me) and they get much crispier on just the plain baking sheet. Make flat disks out of the zucchini batter, place them on the baking sheet, and then lightly flatten the disks on the tray using your hand a little more.
  7. Bake the fritters in the 425 degree oven for 10-15 minutes. Take the tray out, flip the zucchini fritters over, and bake for another 10 minutes until crispy, golden brown. Let the fritters cool before handling.
  8. To make the dipping sauce, put all of the sauce ingredients into a pint mason jar, and blend with an immersion blender until smooth.

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Paleo Strawberry Chia Jam Muffins :: Grain & Dairy Free :: Works With ANY Flavor Chia Jam!

June 28, 2018

Sweet strawberry chia jam swirled into soft Paleo muffins, perfect for breakfast on the go!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Summer night paradise

This really has nothing to do with strawberry chia jam muffins, but we’re right in the thick of summer, and we are pretty much parked at the Lake Michigan shoreline daily! That warm powdery sand and crystal clear fresh water makes for the best evening playground to wear out kids of every age for bedtime, and we take full advantage of it being right in our backyard!

A new breakfast option!

We picked strawberries last week, and boy this heat has them turning so fast! I used the last bit of strawberries that were turning too fast to make some chia jam so that it wouldn’t go to waste, and as one of my girls was spreading it on her banana muffin for breakfast one morning, I had an idea! That chia jam would be so amazing swirled right up into a breakfast muffin!

Summer’s best produce jammed up…chia style!

I was pretty late to the party jumping onto the chia jam train. I know it’s all the rage, but there was just something about that once a year task of choosing a summer fruit and cooking it down for jam that was so satisfying! Last year I just didn’t have the kitchen time to spend making traditional jam for our strawberries, and really fell in love with making them into chia jam.

No strawberries? No problem!

This muffin recipe will really work with whatever chia jams you are making this summer, and better yet, if you are jamming up the traditional way, that jam will work too! Really any summer fruit will work just fine!

Texture perfection!

Almost tipping on the addicting side of things, the texture of these muffins are perfectly soft and satisfying. You’ll never know they aren’t loaded with gluten! Not only are they gluten free, they are free of grain too for those following more of a Paleo lifestyle or need to avoid grains for gut healing.

Some notes on the jam

If you have already canned your favorite summer fruit jam, you can use that for this recipe! Or, if you are done picking fruit, and only have store bought jam on hand, you could use that too. The chia jam recipe I will leave in this post is a super basic chia jam – always about a cup of fruit to a tablespoon of chia seed and sweetener to taste. I think if you have some real little guys in the house you could get away with just a half or so tablespoon of the honey for that jam. If you are going to use store bought, just watch the ingredient list and be sure there isn’t anything funky added to the list.

Muffin ingredient swaps notes

I haven’t tried these muffins egg free, but if you don’t tolerate eggs, I do think a couple gelatin or chia “eggs” would work in here. There are only 2 eggs in the whole recipe so that usually swaps out ok. The muffins might not puff up as much since the eggs make that happen, but they will hold together and still taste really good. The only flour swap that I have made is the Namaste Gluten Free Flour – that will work to swap for all of the cassava, almond, and coconut flours if you happen to have that on hand and prefer to use that. I love the nutritional profile that the specialty flours give to add to breakfast, so that is why I love those other flours. If you are nut free, I do think that using all cassava flour would work.

Ohhh yes they are freezer friendly!

As you move through your summer, picking and enjoying all the special fruit that the warm summer months have to offer, make a batch of chia jam muffins to preserve the fruit! Stashing them away will make your school morning breakfasts easy peasy come fall! To freeze, simply let the muffins cool completely to room temperature, and then put them in a freezer bag. The texture stays super soft even after they thaw out!

5.0 from 17 reviews
Paleo Strawberry Chia Jam Muffins :: Grain & Dairy Free :: Works With ANY Flavor Chia Jam!
Author: 
 
Ingredients
  • FOR THE CHIA JAM (if using your own jam, you will need ½ cup total jam – this chia jam recipe makes exactly ½ cup) ::
  • 1 cup quartered strawberries
  • 1-2 tbsp honey or pure maple syrup
  • 1 tbsp chia seeds
  • FOR THE MUFFINS ::
  • ½ cup avocado oil (melted butter or coconut oil would work too)
  • ¼ cup raw honey
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 cup full fat coconut milk plus 1 tbsp apple cider vinegar mixed in to make “buttermilk” (you can use raw milk here or if you have access to quality raw buttermilk you can use that)
  • ½ cup plain full fat coconut yogurt (I get big 32 oz tubs of the SoDelicious brand at the store. You can use homemade coconut yogurt, or if you tolerate dairy, you can use plain full fat regular yogurt.)
  • 1 cup cassava flour
  • 1 cup blanched almond flour
  • ¼ cup coconut flour
  • 2 tsp aluminum free baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 cup of chopped strawberries (I quarter them, and then dice)
Instructions
  1. MAKE THE CHIA JAM: Put the strawberries and maple syrup in a small sauce pan over medium heat. Squish the strawberries with a potato masher and let them cook down and break apart over medium/medium-low heat for about 8 minutes. Pour the chia seeds into a small jar, pour the cooked strawberries over the top, and stir to combine. Place the jam in the fridge to set up. This will take an hour to cool off and set up.
  2. When you are ready to make the muffins, pre-heat the oven to 350 degrees.
  3. Blend the oil, honey, vanilla, and eggs in a medium mixing bowl for 2 minutes.
  4. Add the milk, yogurt, flours, baking powder, baking soda, and sea salt and blend to combine.
  5. In a separate small bowl, stir together the diced strawberries with the strawberry chia jam, and then fold the jam/strawberry mixture into your batter. Don’t stir this too much – you are going for more of a swirled look.
  6. Scoop the batter into silicone muffin cups or paper muffin cup lined muffin pan, and bake at 350 degrees for 25 minutes. Recipe makes about 16 muffins. Let the muffins cool the pan for 5 minutes, and then put them on a cooling rack to cool completely. They will come out of the paper liners or silicone cups the best when completely cooled.

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Paleo Lemon Poppy Seed Mini Muffins :: Gluten/Grain Free, Dairy Free, Nut Free, & Refined Sugar Free!

March 24, 2018

Healthy paleo lemon poppy seed muffins are your answer from everything to Easter brunch to your weekday school morning breakfast rotation!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Signs of spring!

I saw my first robin of the spring last week, and while that might not seem like huge news, it pure joy after bitter cold and snow for the last 4 months! We are perfectly giddy to put the snow gear away, and have been enjoying more daylight, sunshine, and the promise of warmer air coming soon! I hope you are seeing signs of spring where you live too.

Easter brunches memories

Lemon poppy seed muffins are about as spring as it gets! I remember the little lemon muffins piled up across brunch buffets for Easter years back, and was always drawn to the bright, fun flavor. I don’t know why it never dawned on me to try to make them myself, but I have been having so much fun testing the idea of these little mini bites in a healthier way, and my girls have fallen in love with the idea as well.

Best of both worlds

Let’s face it…sometimes gluten/grain free baked goods just aren’t the same. They can turn out dry and crumbly – we have all been there. After over a decade of baking gluten free with years scattered in there that had to be grain free, I will be the first one to admit it takes some practice. You will love how soft and fluffy these lemon poppy seed muffins feel though! I am always blown away when I work with cassava flour – when you do it right it really has a great, soft, gluten-like texture. And of course you can’t go wrong with lemon and honey for the flavor! I think my favorite part is the hint of almond extract that really takes it over the top.

Quick and easy batter *and* freeze-able…yes please!

Because these mini lemon muffins are not only perfect for the Easter brunch! They pack perfectly for your hiking adventures, and be a great addition to your weekly school morning breakfast rotation too. The batter blends right up into a 4-cup measuring cup to pour right into your muffin pan, and can be blended up ready to go in less than 10 minutes! I did my freezer test on the muffins last week, and the texture holds up as well as taste. Bulk up and make your mornings easier!

How to make lemon poppy seed muffins a school morning breakfast

Because it is what I do best…let’s get practical 😉 Easter brunch is great, but these muffins are so great for a quick school morning breakfast too. Here are some ways to make it a balanced meal for your kiddos:

  • Lemon muffins and glass of raw milk/coconut milk (You can pack the milk in a thermos if on the go. I used these for travel drinking for my little ones). You can spread butter on the muffins too.
  • Lemon muffins spread with coconut butter, and dish of coconut yogurt. You can add collagen to the yogurt for extra protein too. If doing this to-go, just put the yogurt in a to-go container.
  • Lemon muffins with breakfast meat and a banana. (Bacon, sausage, or even dinner leftovers like chicken or beef – I served my kids meat leftover from dinner for breakfast since infanthood so they really don’t know any differently. If you have little guys at home, start now – it makes life so much easier down the road!)
  • Lemon muffins, raw cheese/goat cheese, and grassfed beef jerky make a great on the go bowl of little bites!
  • Lemon muffins, cubes of avocado, a few almonds, and a clementine make a great on the go bowl of little bites too!

Don’t forget the lunchboxes!

The girls have loved having the lemon poppy seed muffins in their lunchboxes to go with a thermos of soup, or in their morning snack container for mid-morning. It is a great boost of energy that isn’t full of sugar and has blood sugar stabilizing protein, fat, and fiber in a balanced combination.

Ingredient notes

  • Make sure to measure out the lemon juice – my lemons may be more, or less juicy than yours, and the liquid makes a difference in the final product.
  • You can swap the sweetener for your choice. We get a local raw honey from a farmer we love and the taste is so amazing. Just be sure to pick a honey that you love the taste of. If you get a very flowery honey, your muffins will take that taste on (which might be a good thing if you like that!). If you don’t have access to a quality raw honey, this is a good brand. I think coconut sugar or pure maple syrup would swap well too – the honey goes with the lemons so well though.
  • You can swap the coconut milk for raw milk/cream if you tolerate dairy. I don’t think rice milk will be fatty enough. Cashew or almond milk/cream should be fine. I do not recommend consuming soy milk.
  • I have not tried other swaps for the cassava flour. Even if you are not grain/gluten free, I would recommend giving your guts a break from the typical flours you use and try something new! Cassava flour is made from the cassava plant which is a root vegetable. It has numerous health benefits from gut flora feeding PRE-biotic fiber and healthy, energy giving carbohydrates.
  • Egg free friends, I think you could make a few flax eggs to swap here. I would add a splash of ACV to help react with the baking soda to help with some rise – the muffins might not puff up as much as these since eggs really help with rising, but I know they will bind well and should taste great. I have made these with duck eggs if you happen to tolerate those better (my daughter and I tolerate duck eggs better than chicken eggs). If you try an egg free alternative, please let us know how it turns out in the comments so that other egg free readers might gain from your experience. Thank you!
  • I think you could leave out the collagen if you don’t have access to that. I love the extra bit of protein and gut nourishment it provides, and collagen tends to lend some softness to baked goods that I love.

Little hands friendly, and toddler approved!

I’ve been a bit laid up over the last 6 weeks healing a broken wrist (boo!), and I’m telling you, dear momma, I am so thankful for this mini muffin pan that I just happened to get not to long before that. I have been able to have a freezer bag filled with quick, healthy muffins for my littlest to munch on for early school mornings, and I can back off on too much breakfast cooking. Toss a few mini muffins in a little bowl with a hardboiled egg, and your little guy can have a nutritious breakfast on the way to dropping siblings off to school, or packed up in a container to have for breakfast at daycare.

4.9 from 20 reviews
Paleo Lemon Poppyseed Mini Muffins :: Gluten/Grain Free, Dairy Free, Nut Free, & Refined Sugar Free!
Author: 
 
Ingredients
  • 3 eggs
  • ¼ cup raw honey (This is mildly sweet - you can taste the batter and add more to taste if you like. I get raw honey from a local farmer. If you don't have access, THIS is a good brand.)
  • ⅓ cup avocado oil (Melted coconut oil or butter should work too)
  • ¼ cup juice from a lemon (this has been 1 medium/large lemon for me)
  • 2 tsp almond extract (Vanilla extract would be nice too if you can't have nuts or don't have almond extract around)
  • ⅓ cup coconut milk
  • 1 cup cassava flour
  • ¼ cup grassfed collagen
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 heaping tbsp lemon zest (this has been the zest of 1 lemon for me.)
  • 1 tbsp poppyseeds (optional if you don’t like them)
Instructions
  1. Pre-heat the oven to 375 degrees and grease your mini muffin pan. I like to use this avocado oil spray for ease, but you could dip a paper towel in some avo oil to wipe the pan.
  2. Blend the eggs, honey, oil, lemon juice, and almond extract for 1 minute on high. I have been making my batter right in my 4-cup liquid measuring cup to make for easy pouring right into the muffin pan – it fits perfectly. A small mixing bowl works too.
  3. Add the coconut milk, cassava flour, collagen, baking soda, salt, lemon zest, and poppy seeds, and blend on low until combined.
  4. Pour the batter into the greased muffin pan and bake at 375 for 11 minutes. Let the muffins cool in the pan for a few minutes before turning out onto a cooling rack to cool the rest of the way. To freeze the muffins, let them cool completely before putting into freezer safe bags.

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Gluten Free Mini Pancake Muffins :: Easy Prep, 8 Ingredient Batter Too!

March 17, 2018

On-the-go breakfast just became kid friendly, mess free, and super delicious with these portable, pack-able, freeze-able gluten free mini pancake muffins!

So close we can almost taste it…

Spring that is! We have had some glimpses of spring teasing us with its promise of more sunshine, and we are soaking in all that we can as we climb out of our winter hibernation! I hope you all have been able to see peeks of spring near you in the last few weeks that I’ve taken off while nursing a broken wrist. Thank you for your patience while I heal – it has been so hard to no be able to type, and I have missed you all! Here’s to plenty of sunshine, and lots of spring and summer recipes on the way to fill your table and nourish your family’s bellies!

Little hands and early mornings…

I’m on the tail end of about 8 years in a row of the toddler and preschool years through 3 different personality kiddos, and dear momma, I have learned so much. While those little guys seem to have early body clocks most days, it always seems like the days that we need to be out the door early are the days that they decide to be pokey in being ready to go for the day…who’s feelin’ me?!

Stop rushing them, and roll with it dear momma

Because it just isn’t worth it. About 2 kiddos into this thing I realized it wasn’t worth fighting. Having some on the go options that pack well for the morning school drop off/carpool/whatever your morning schedule looks like has been a lifesaver for me since my first born started school years ago. Those of you wondering why there are so many breakfast cookies on my blog can now understand how those were born! (Use the search bar up top and search breakfast cookie to see what I mean!). Roll with it and keep your sanity. You can still make healthy, filling breakfasts that can easily pack and travel too.

Saturday pancakes made for a Tuesday morning!

Because most of us don’t have time to mess with fussy 15 ingredient batters, or sit at a griddle flipping pancakes on a school morning! One of my biggest goals with these mini pancakes was less than 10 ingredients. I want even my busy work-outside-of-the-home mommas, and my new-to-real-food-cooking mommas to be able to get these on the breakfast menu weekly and not be intimidated. I’d say these 8 ingredients are pretty simple, and I hope that the fact that they freeze well will also make this a winner for every kind of household schedule.

Freeze-able?!

Absolutely, dear momma! Double up baking the mini muffins for your Saturday or Sunday morning breakfast, and save one of the batches for the middle of the school week! The kids will love the change up, and you will never look back because this freezer batch up business is seriously where it’s at! My freezer routine for these kind of baked goods is to take the freezer bag of muffins out before I go to bed so they thaw over night. Then in the morning just pop them in a cold oven on a sheet tray. I pre-heat the oven to 275 and turn the oven off. They warm up perfectly in the pre-heating time. They do also taste great without being warmed through by the way!

Making these mini pancakes a balanced breakfast

There are so many ways to make this breakfast have a happy balance of macros so the kids are full and focused. On the go ways at that! Please keep in mind every kid is different. Some kids need more of certain macros than others – this is simply some suggestions. Use the shopping cart method and pick and choose what works best for your unique kiddos.  Here are some of the other items I serve with the mini pancakes on busy days that my littlest needs to eat in the car/on-the-go:

  • Plain pancake muffins with hard boiled eggs and glass of raw milk/coconut milk (pack the milk in a thermos if on the go. I used these for travel drinking for my little ones). You can spread butter on the muffins too.
  • Pancake muffins spread with coconut butter or nut/seed butter of choice, and dish of yogurt. You can add collagen to the yogurt for extra protein too. If doing this to-go, just put the yogurt in a to-go container.
  • Plain pancake muffins with breakfast meat and a banana. (Bacon, sausage, or even dinner leftovers like chicken or beef – I served my kids meat leftover from dinner for breakfast since infanthood so they really don’t know any differently. If you have little guys at home, start now – it makes life so much easier down the road!)
  • Plain pancake muffins, raw cheese/goat cheese, and grassfed beef jerky make a great on the go bowl of little bites!
  • Plain pancake muffins, cubes of avocado, a few almonds, and a clementine make a great on the go bowl of little bites too!

 Ingredient Tips

  • Measure the maple syrup to taste. If you have little ones use that 2 tbsp – they won’t know any differently. If you have older kids, that 4 tbsp will make it tasty to the point they won’t want to dip it in more maple syrup like real pancakes. I have found that when I make them with less syrup with the thought of letting them dip the pancakes in syrup, they use way more syrup than if I just add that extra syrup into the batter and don’t offer the dipping. Do what works for you though!
  • I’m sure other GF flour blends would work, but I have not tested them. I hear the TJ’s GF mix is very similar to Namaste. Let us know in the comments if you try a different GF flour blend and how it works!
  • For my grain free friends, my goal with this recipe was super, super simple for even new real foodies to be able to make, which is why I stuck with the simple GF flour blend. I have not tested the recipe with grain free flours, though I think it is definitely do-able. Amounts will need to be adjusted for sure, and you will probably need a couple different types of grain free flours to make it work – if you like playing around with that let us know what you try and what works! I’m sure there are others who will love to learn from you! In the meantime, have you seen the Paleo (grain free) mini banana muffins posted last month?! They are ahhh-mazing!
  • Egg free friends! If you can’t swap the chicken eggs for duck eggs, go ahead and swap eggs for flax eggs. I think it will work just fine. You may want to add a tbsp of apple cider vinegar to react with the baking powder to help with the rise of the muffin since the eggs not only help bind, but also rise.

My newest kitchen love…

Gah! You guys this mini muffin tin. I swear if I could go back to my really early toddler days with 3 kids under 5 years old, I would totally gift myself one of these! It is such a game changer for little hands. Sure, regular sized muffins are a big hit with little kids, but these mini muffins are easier to eat, less messy, and you have less of a chance of that thing happening where they say they want another muffin, take one bite, and then say they are full…*all the eyerolls* right?! Seriously…you deserve to gift yourself one! I also want to mention that I’ve found this avocado spray to be the best way to grease mini muffin tins – it is way faster and makes clean-up a breeze.

Embrace it, dear momma

I used to hate hearing it, because most toddler days just don’t seem to “go by so quickly”…but it truly does. I am not going to say I miss it, because quite frankly it was exhausting. I also truly did savor my babies, so I’m ready for the next stage! Embrace those quirky little guys with up and down appetites, funky requests, perfectly timed melt-downs, and endless unconditional loved kisses and give them a few mini muffins to make the morning a little easier 🙂

5.0 from 13 reviews
Gluten Free Mini Pancake Muffins :: Easy Prep, 8 Ingredient Batter Too!
Author: 
 
Ingredients
  • 2 eggs
  • ¼ cup avocado oil (olive oil, melted coconut oil, or melted butter would work too)
  • 2-4 Tbsp pure maple syrup (See notes in the "Ingredient Tips" section for tips on this)
  • 2 tsp vanilla extract
  • 1½ cups coconut milk (raw milk would work too)
  • 2 cups Namaste Gluten Free Flour (See notes in the "Ingredient Tips" section for tips and swap notes on the flour)
  • 3 tsp aluminum free baking powder
  • ½ tsp sea salt
Instructions
  1. Preheat the oven to 350 degrees and grease your mini muffin tin. I like to use this avocado oil spray. You could dab a paper towel with avocado oil or butter to grease them easily too.
  2. Blend the eggs, oil, syrup, and vanilla extract on high for 1 minute.
  3. Add the coconut milk, flour, baking powder, and sea salt and blend on low to combine. A few flour lumps are ok.
  4. Scoop the batter into your mini muffin pan filling each cup ¾ of the way full. It should fill up a full 48 cup mini muffin tin.
  5. Bake the mini muffins at 350 for 15 minutes until they puff up and are golden brown on the sides. Cool in the pan for a few minutes and then transfer the mini muffins to a cooling rack to cool the rest of the way. They slide right out, so I just dump them right on the cooling rack. If you plan to freeze the muffins, cool them to room temp before putting them in a freezer bag.

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Paleo Mini Banana Muffins :: Gluten Free, Grain Free, Dairy Free, Nut Free, Kid Friendly & Easy Prep!

January 27, 2018

Head out the door with fast prep Paleo mini banana muffins, packed with filling, nutritious ingredients to fuel your little ones for the day!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Third kid in, and I’m still learning…!

I am definitely not one to pretend that I have this motherhood thing all figured out. How could you when each child is so individually different and beautiful? Certain lessons pass from one kid to the next, making little aspects of subsequent kiddos added to the mix run a bit smoother, but for the most part, I still take one day at a time figuring this thing out just like everyone else!

My how my mornings have changed!

One routine that looks quite different from my first born in the toddler/preschooler years to my third born is breakfast. Sure, the nutrition is still there, and my standards for quality, nutrient dense meals still remains my number 1 priority, but the mornings themselves just look different. With that first and even the second kid, there was time to help with getting those last few bites down by helping feed them a little if there was an appointment or work to attend. I dare say our mornings were pretty laid back. Even though I worked outside the home during those days, overall there were just fewer distractions and it made for easier meals.

Little hands, little bellies…and busy mornings

The youngest in my house has had to tag along for school drop offs, appointments, and after school activities and play dates since the day she was born. She basically was groomed to go with the flow, but we still struggle with this age that can be pokey at the breakfast table – especially when the big sisters have to be to school by 8:15. There are mornings she sleeps in, and I’m literally popping her from bed to the car seat in her jammies, and other mornings where she has it in her head she is going to play instead of eat when she gets up in the morning – and darn it I’m going to let her do that because she’s 4!

It never fails on those mornings though…she will remind me how hungry she was right as we are loading up the van for school 😉

Mini muffins to the rescue!

One of the reasons breakfast cookies are such a popular and abundant recipe selection on my blog, is because they were my go-to for my youngest for on the go breakfast. I recently saw some mini muffin pans for sale, however, and I thought I might mix things up a little and try some muffins. Larger muffins tend to get pretty messy, or in those smaller ages, sometimes they eat half of a large muffin and don’t need the rest. I never thought to try mini muffins – and it has been on of those lessons learned on this third kid that has really been a life saver!

Priorities…

Because of our busier schedule, my kitchen routine has also evolved a bit with more kids. When babies are home and you are pretty “stuck” at home, it is really easy to have kitchen time almost daily. I really don’t have that privilege anymore, and so prep days are vital, and I need food that can be made in big batches to eat throughout the week or freeze to pull out easy on a busy morning. With that said, here are the goals I had for the development of these muffins!

  • Nourishing ingredients
  • *Minimal* ingredient list (less than 10 ingredients)
  • No fuss prep (batter is done and in the muffin tin in the time it takes the oven to pre-heat!)
  • Keep well on the counter for a few days
  • Freeze-able
  • Pack well in school lunchboxes (because I might as well make these bad boys do double time as not only an option for a school morning, but as a quick add-in for lunchboxes!)
  • Taste good!

But what about filling up the older kids?

I’m all about making each meal fit for every kid in the house – you don’t need to be in the kitchen all day, dear momma.

I am also finding that as the kiddos get older, they ebb and flow in and out of times of what feels like you can never keep them full! Bottomless pits if you will! During times like these (that can also happen with toddlers by the way!), just be sure to have other options around to add to their bowl or plate of food. The muffins are part of the meal. Easy sides like hard boiled eggs, breakfasts meats (bacon, sausage, jerky, or even meat from dinner last night), yogurt, smoothies, etc are just as easy to add to the meal and will fill growth spurting kids up easily.

Mini muffin breakfast side items {that are fast!}

These little muffins are a great source of fiber (coconut flour) and fat (coconut flour, healthy oil, and eggs), but unless you want the whole pan gone in one shot, here are some fast side items to balance out the plate.

  • Eggs (hard boiled eggs can be made ahead of time on a prep day – I make a dozen at a time for easy pull out snacks or breakfast)
  • Raw milk or coconut milk tonics (this is a fatty blend of nourishing ingredients – the recipe I use is in my cookbook Nourished Beginnings)
  • Yogurt or coconut yogurt
  • Breakfast meat (sausage, bacon, jerky, or even whatever meat was served for dinner last night)
  • Green smoothies

Batching & Freezing Tips

I am loving my 48-cup mini muffin tin! This recipe fills between 36 and 40 of the mini muffin cups, so if you have 2 of these muffin trays, you could definitely double up and put them in at the same time. To freeze the muffins, let them cool completely, and put them into a freezer bag to freeze. They can pull out to the lunchboxes and thaw by lunchtime, or you can leave them out the night before to be ready to go in the morning.

5.0 from 11 reviews
Paleo Mini Banana Muffins :: Gluten Free, Grain Free, Dairy Free, Nut Free, Kid Friendly & Easy Prep!
Author: 
 
Ingredients
  • 2 small bananas, peeled (If your bananas are larger, or you are going to use applesauce, my 2 small bananas have been measuring out to about ⅔ cup)
  • 4 eggs
  • ½ cup avocado oil (or melted coconut oil)
  • 3 tbsp coconut sugar (raw honey or pure maple syrup would work too)
  • 2 tsp vanilla extract
  • ½ cup coconut flour
  • ¼ cup tapioca flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
Instructions
  1. Pre-heat the oven to 375 degrees.
  2. Put the bananas in a medium mixing bowl and mash them with the back of a fork until smooth. Add the rest of the wet ingredients (eggs, oil, coconut sugar, & vanilla) and blend with hand beaters for 1 minute until smooth and creamy.
  3. Add the flours, baking soda, and salt and blend to combine until smooth.
  4. Scoop the batter into a mini muffin pan. I like to use this safe avocado oil spray to lightly grease the tin before scooping. You could use mini muffin liners or butter - I find the spray faster for so many little muffins. I get about 36 mini muffins out of this batter.
  5. Bake the mini muffins at 375 degrees for 12 minutes until golden brown and cooked through. Let the mini muffins cool for a couple minutes before turning them out onto a cooling rack. The muffins hold up really nice and are ready to eat in a just a few minutes of cooling! To freeze the muffins, let them cool completely and then toss them in a freezer bag to freeze.

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Fig Breakfast Bars :: Gluten Free, Grain Free, Egg Free, Dairy Free

January 5, 2018

Make breakfast or snack time count with quick prep, freezer friendly, and power packed gluten free fig breakfast bars!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

The great winter produce dilemma!

Well in the north it’s a dilemma at least – especially if you don’t want to pay an arm and a leg for out of season fruit and veggies. We are enjoying all that winter brings to us though, including almost daily sledding trips during the long holiday break!

Settling in for the long winter…

While I’ll be looking forward to grabbing up some early strawberries from my Floridian and Californian friends this March (thank you for shipping them to Michigan – we are so thankful!!), this time of year we like to enjoy what is left from our summer blueberry and cherry picking freezer stash so we don’t grow tired of the same oranges and bananas through the long winter months.

Because we have such long winter here, we do rely on dried fruit a bit! Drying fruit throughout the seasons is something our ancestors would have done to preserve the food growing in their area for times like winter when food is at lower supply, and it is so smart! Dried fruit keeps in the pantry easily, and provides a real food source of some pretty important vitamins and minerals our bodies need – not to mention tasting pretty amazing!

Figs!

Dates and figs are probably our household favorite, and since organic fresh produce was slim pickings this week (or way more than I care to afford!), we’ve been enjoying figs! (The linked brands are what I pick up at Costco).

Not only do figs taste pretty amazing, they are packed with potassium and magnesium – minerals that most of us could use a little more of! They are a great, real food source of fiber, as well as vitamins like B6 and K. They are readily available in most stores, and they are really cost effective on Amazon or at Costco.

A new breakfast change up

My kiddos have been ready for a breakfast change up, so my big bag of dried figs from Costco was the perfect reason to hash out a new recipe just for them…and for you! Sweet, dried figs layered with some power packed, fat and protein loaded ingredients make for a great addition to any school morning breakfast, or an easy, pack-able morning snack for school too.

Busy momma, I haven’t forgotten you!

Because let’s face it…none of us have time for a fussy breakfast prep on busy school mornings! Not only are these fig breakfast bars easy enough to make the night before school, they are freeze-able! Which means you can double batch them on the weekend (or whenever your “prep day” is), and keep them in the freezer. The kids can pull their own bars out in the morning on the way to school, and that is about as hands-free prep time as it gets!

Prep time tips

I’ve made these bars at least a dozen times over the last week, and I’ve got some tips to help your kitchen time flow super fast!

  • The pan can be put together in the time it takes your oven to pre-heat if you simmer the figs while you prepare the crust in the pan.
  • The bars need to cool completely to set up before cutting, so you could potentially bake them off in the evening and stash them away in the pan in the fridge til morning when you cut them up for breakfast. Otherwise, getting the bars made up on your prep day list will be beneficial – you can double up and store them away.
  • Do not try to double the recipe into a larger pan – the middle doesn’t cook or set up as well. Instead, I doubled up into two 8×8 pans, and they cooked beautifully.

How to use your fig breakfast bars

For some children, a fig bar and a cup of raw milk or coconut milk would be the perfectly portioned breakfast. For others, a fig breakfast bar with a side of hard boiled eggs or sausage and a cup of yogurt will be best. Still others will be one way this week, and the other way the next! Bottom line…all kids have different appetites and growing periods, so listen to that.

For the toddlers who tend to eat 2 breakfasts, this is a great second breakfast mid morning! Start them off with some eggs and/or veggie hash, and milk in the morning when they get up, and finish off their morning with a bar when they get hungry while you are out grocery shopping! I’ll be using these bars for my school aged kids in their morning snack boxes a lot I think. When I use them for breakfast, they will be having theirs with sides of sausage and raw milk or coconut milk.

Ingredient notes and swaps

While I did make quite a few batches of the bars, there is no way I can possibly test out every swap option. I’ll list out what my thoughts are, and if you do try a certain swap not listed here, we would love it if you would leave your results in the comments so others may use your method if they need that swap too!

  • Fruit swaps: dried apricots, dates, and dried mangoes should all work quite well. I also think that even just a fruit jam you have sitting around would work, though watch the added sugar on some of those.
  • Coconut shred swaps: Sprouted oats work well for the coconut shreds if you can tolerate oat grain.
  • While I did not test swaps for the almond flour, I do think that sunflower seed meal should work fine. If you try a different gluten free flour, start out with a smaller amount – you can always add more if it’s too wet.
  • Chia seed swaps: Flax meal works well if you prefer that, or you can swap the chia out for more coconut shreds which also works. I like the variety of having a healthy seed in there, but if you do not tolerate chia go ahead and swap it out.
  • The grassfed collagen is optional if you do not have it around. If you have it sitting around, it does add another protein component to the bars.

5.0 from 19 reviews
Fig Breakfast Bars :: Gluten Free, Grain Free, Egg Free, Dairy Free
 
Ingredients
Instructions
  1. Put the dried figs and water in a small sauce pan and bring to a simmer for 10 minutes while you prepare the crust.
  2. Whisk the dry ingredients (shredded coconut, chia, flours, coconut sugar, baking soda, and salt) in a medium mixing bowl.
  3. Melt the coconut oil, turn off the heat, and add the vanilla. Add these wet ingredients to the dry ingredients and stir to combine.
  4. Use your 1 cup measure to take out 1 cup of the crust mixture, and set aside. Press the rest of the crust mixture into the bottom of a greased 8x8 baking pan (grease your pan with organic palm shortening, coconut oil, or butter).
  5. Blend the simmered water/fig mixture in your food processor, and spread over the top of the pressed down crust in the pan. It spreads really easy like jam. Sprinkle the reserved 1 cup of crust over the top of the jam and lightly press it down, making sure to get the sides and corners too.
  6. Bake at 350 degrees for 25 minutes until the crust is lightly browned. Let the pan cool completely before cutting the bars so they can set up. If you cut the bars while warm, they will fall apart. In fact, I found that cooling it in the fridge or freezer made for the cleanest cutting. Once the bars are cut, you can store them in an airtight container for a few days, or pop them in a freezer bag to freeze up to 3 months.

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How To Make Sprouted Candied Nuts & Seeds :: Sprouted For Better Digestion & Nourishment :: Made With Real Food Sweeteners & No Junk!

October 28, 2017

Learn how to make candied nuts and seeds for the holidays the real food way! Sprouted for better digestion and using better sweeteners without the junk!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family. 

Harvest parties, Thanksgiving, & Holidays….oh my!

The next few months are sure to bring on party after party and gatherings almost weekly! I wanted to share with you a staple party snack I keep in my back pocket (technically just stashed away in my cupboard!) all holiday season, to make the holidays a bit less stressful, and still yummy real food. Keeping a stash of candied crispy nuts in my pantry ensures that I always have something to pass around when invited to last minute events that don’t leave me with enough time to cook, or where I’m not expected to bring a large dish to pass.

An “evergreen” holiday treat for everyone!

Whether its a snack bowl out on trick-or-treat night, the appetizer table at Thanksgiving, or the big holiday party at home or the office, candied pecans, walnuts, almonds, or any type of mixed nuts or seeds are always a hit. And there are always those present at these events that will be thankful to have a healthier, more protein rich treat to snack on versus the starchy cookies and candies hanging around.

My special real food ingredients, and some notes on sprouting!

Because you really can make a few little swaps and techniques to make these holiday nuts easier on digestion, more nutritious, less processed – and still taste amazing!

  • Soaking/Sprouting :: I leave directions for both in the instructions. Soaking takes the phytic acid levels down so the nuts and seeds are easier on digestion. It takes just 7 hours of hands free time to soak (think over-night while you are sleeping!), so it really isn’t an inconvenience. If you have the time to take an extra day or 2, I recommend sprouting your nuts and seeds! It sounds intimidating, but it is really so simple. After soaking, you simply drain the water and let the nuts and seeds sit in the bowl until they start to sprout a little “tail” over the next 24-36 hours. It is a little extra time, yes, but super hands free, and so special! If you make big double and triple batches of these candied sprouted nuts, you can keep them stashed away for quick grab and go party snacks.
  • Dehydrating under 150 degrees :: Dehydrating versus baking or roasting maintains the integrity of the nut and seed oils. It is just a healthier way to consume them!
  • Coconut Sugar :: Instead of corn syrup or even “regular” white sugar, I always swap for coconut sugar. The glycemic index is lower which keeps blood sugars happier. It is an easy swap, and since coconut sugar has become more mainstream, you can find it even in regular grocery stores.
  • Molasses :: I once tried a candied almond recipe at a party that just really “wow-ed” me. I remembered thinking there was just something different about this recipe and ended up tracking down the guest that made them to ask what their secret was. It was brown sugar! Technically, brown sugar is just sugar mixed with a bit of molasses, so I’ve got the ratios down in my recipe to make a sort of “coconut sugar brown sugar,” and the warmth of the flavor will blow you away!

Special hints of flavor options

Don’t be afraid to mix things up a bit! Most people are pretty used to the typical sweet, candied nuts, but adding special aromas or spicy hits will make your recipe really special.

  • Pumpkin Pie Spice :: Not just for that latte or pie! This makes Halloween trick-or-treating parties so fun for snacking with your pumpkin spice lattes for the adults and warm apple cider for the kids!
  • Cayenne :: This is certainly optional when serving to little kids, but if you are attending an adult party, go for this one! Just a small pinch gives a flavorful heat that goes so well with the sweet and salty flecked candy shell.
  • Orange Zest :: My personal favorite! I think it just brings a happy, bright aroma to the bowl, and it leaves people asking “what is that in there?” – in a really good way! Serve with warm mugs of Winter Wassail – it compliments it so well!
  • Vanilla :: I have mixed vanilla bean to the coconut sugar mixture once before to serve with chilled mugs of real food eggnog, and it was SO good! Very special!
  • Cacao :: Dust in a few teaspoons of raw cacao for a chocolate flavor! So good! Serve with warm mugs of hot buttered raw cacao hot cocoa (recipe is in my cookbook, Nourished Beginnings!) – it compliments it so well!
  • Honey or Maple flavor :: You can swap out the coconut sugar for raw honey or pure maple syrup for a different sweet flavor too!
  • Cinnamon :: Swap the pumpkin pie spice for cinnamon if that is more your flavor preference!

Notes for nut free friends or party guests

My kiddos actually prefer candied seeds to nuts, so don’t be afraid to try out a seed mix even if you aren’t nut free! If you have party guests that have true nut allergies, just be sure you don’t dehydrate the seeds and nuts together in the same batch – do everything separate, and make sure the tools are all washed up real good in between. In fact some can’t even be in the same room as the nuts, so if you know this ahead of time, just stick to a seed mix and leave any nuts out. The seeds are just as festive and taste amazing.

I prefer a mix of sunflower and pumpkin seeds but there are so many things you can do. Adding chia seeds will make more “clusters” – almost like a candied seed “bark” and those just feel so special!

Notes for egg free friends or party guests

I would love to hear from my egg free readers how this works out, but I would imagine that a flax egg – or really just half of a flax egg – would work out just fine here. The egg white combines with the coconut sugar to create the candied coating. I have seen recipes where you combine water and the sugar and bring to a boil until a thick candy coating is made. Let us know in the comments if you have tried this – I would love to make this post a great resource for friends that need to make these allergy swaps.

A quick note about dehydrating/cook methods

Do not. I repeat do NOT, not make these just because you don’t have a dehydrator 🙂 YES dehydrating nuts and seeds below 150 degrees maintains the integrity of the nut oils and nutrients, but I would rather you make these in your oven than not make them at all, and buy crummy ingredient holiday nuts at the store. If you make them in the oven, just be sure to stir them around so they dry out evenly – it is more hands on than using a dehydrator, but it works.

If it happens to fit on your birthday or holiday wishlist, I get SO much use out of my dehydrator, and have had it for years. It is a great investment. If you want to make homemade granola for breakfast and snacks much easier with less hands on time, homemade jerky, and other dehydrated goods, you will not regret it. I have this “middle of the road” dehydrator, though I will definitely be spending the money when mine finally gives out to get a more quality dehydrator. Mine is 6 years old now and does not maintain the heated temperature as evenly (it’s tuckering out!), so I’ll be investing in a more quality dehydrator soon.

5.0 from 15 reviews
How To Make Sprouted Candied Nuts & Seeds :: Sprouted For Better Digestion & Nourishment :: Made With Real Food Sweeteners & No Junk!
Author: 
 
Ingredients
  • 2 cups raw nuts and/or seeds of choice
  • 2 tsp sea salt for soaking
  • 1 egg white
  • ¼ – ⅓ cup coconut sugar
  • 1 tsp blackstrap molasses
  • 2 tsp pumpkin pie spice (See above section for different flavoring options to swap here from vanilla and cacao to cinnamon!)
  • Zest of 1 orange (Optional if you enjoy the citrus aroma and a hint of citrus to the nuts/seeds)
  • Up to ¼ tsp cayenne pepper (Optional only if you want some heat to your mixture – I’d leave this out if serving to kids – I make a separate batch with some heat just for the adults because it’s so yummy!)
  • Sea salt to sprinkle over top to your preference
Instructions
  1. Put the raw nuts/seeds into a medium mixing bowl with 2 tsp sea salt and fill the bowl with water to cover the nuts/seeds. Stir the mixture around to dissolve the sea salt, and then cover with a towel. Let the soaking nuts/seeds sit on the counter 7-12 hours to soak. This soaking process breaks down the phytic acid in the nuts/seeds making them easier on digestion. You could also sprout your nuts/seeds if you have the time to take that process further for more nutrient availability. After 12 hours of soaking, drain the water, cover with a towel, and let the nuts/seeds sit on the counter for 24-36 hours until you see a little sprout of a tail. Rinse and drain the nuts/seeds a couple times a day during this sprouting time.
  2. After soaking (or sprouting) your nuts/seeds, drain the water. Whisk the egg white, coconut sugar, and pumpkin pie spice (and cayenne if using it) in a small mixing bowl, and then put the drained nuts/seeds in. Stir the nuts/seeds with the coconut sugar mixture to coat evenly.
  3. Spread your coconut sugar coated nuts/seeds over a dehydrator tray (or baking sheet if using an oven). If you are dehydrating the nuts/seeds, you can dehydrate under 150 degrees to keep the nutrients and oils stable in the nuts/seeds. This will take around 12-24 hours depending how high you set your temp – I do about 135 degrees and it takes about 12 or so hours (this is the dehydrator I use.). If you are using an oven, you can bake at 250 degrees for about 30 minutes to an hour. Stir them around once or twice while baking to make sure they dry out all the way.
  4. Store your crispy candied nuts and seeds in an airtight container in the pantry.

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Grain Free Pumpkin Raisin Breakfast Cookies :: Kid Friendly & Freezes Great!

October 6, 2017

Get out the door fast with breakfast cookies made with sweet pumpkin and warm fall spices to make any school morning more cozy!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family. 

The joy {and busy-ness!} of autumn…

…has made me really re-think my morning routines! This is my first year of having all 3 kids in school at least part time, and I will be honest in saying that I envisioned having a little more time to sip my coffee every morning! That is just hasn’t proven to be the case yet with 3 sets of field trips speckled through the month, projects to be done, after school activities, and of course lots of fun fall family outings to be had!

Keeping up but slowing down to savor

One busy morning it finally hit me. We had already made it to the middle of September, and I hadn’t made one pumpkin thing in my kitchen. I also had gotten into a rut of the same sort of breakfast routine every day. Nourishing? Yes. But savoring this season that we only get to enjoy a couple months out of every year? No!

So I set out to create a special something for breakfast that would help us enjoy the season, but not leave momma stressed for time on a school morning.

Breakfast Cookie Fridays!

Oh yes! It’s a thing, dear friends!

A few years back, I instituted “breakfast cookie Fridays” not only as a fun way for my girls to end the school week, but also as a way for myself to be kicked back and enjoy my coffee a little longer on a Friday morning. I set up a “breakfast bar” with a tray of breakfast cookies, a bowl of hard boiled eggs, and hot tea or raw milk to drink. The girls help themselves and I am hand free. It is a beautiful thing!

A new breakfast cookie Friday addition with a fall twist!

So in my intentional decision to savor the fall despite our busy schedule, these pretty little pumpkin raisin breakfast cookies were born! Warm spices with sweet pumpkin and maple syrup make for a cozy morning with a cup of tea or coffee (or my favorite pumpkin spice latte?!). I’m telling you, your kitchen is going to smell *amazing* after baking these simple little cookies off!

We have been enjoying them over the last few weeks while I perfected the ingredient ratios and tried some swaps, and the girls have finally given me the big 2 thumbs up for being post-worthy!

Ingredient notes and swaps!

  • Keep your eyes peeled in the ingredients for how to swap out the nuts. I have made a couple batches all seed based, and they taste so good! Even if you aren’t nut free, sometimes it’s nice to rotate around and get some nutrients from seeds you don’t have often.
  • These breakfast cookies are naturally egg (and dairy) free too! Pumpkin makes a great egg replacer, and the flax seed meal also provides a natural bind so that I could skip the egg.
  • I have made 1 batch with a good few tablespoons of grassfed collagen for extra protein and gut nourishment. They turned out great, so that is an addition you can put in if you wish!

Embrace the fall, my friends!

I sincerely hope I’ve sparked a bit of thought into you to enjoy this season, dear momma. The kids will remember these warm smells coming from the kitchen as they get older, and I’m telling ya…as my oldest nears more pre-teen ages, I’m starting to be more aware of the need to be intentional at memories versus the survival mode that the newborn years were! Embrace this change of season!

5.0 from 12 reviews
Grain Free Pumpkin Raisin Breakfast Cookies :: Kid Friendly & Freezes Great!
Author: 
 
Ingredients
  • 1 cup finely shredded unsweetened coconut (If you have a coconut allergy and can handle some grain, rolled oats or sprouted oats will work)
  • ½ heaping cup walnuts (Swap for an even ½ cup of sunflower seeds if you are nut free)
  • ½ heaping cup pecans (Swap for and even ½ cup seeds of choice here if you are nut free)
  • ¼ cup pepitas (pumpkin seeds)
  • ¼ cup flax seed meal (chia seeds should work here too)
  • ½ cup raisins
  • ¾ cup pumpkin puree
  • ¼ cup nut or seed butter of choice (I've made these with almond butter, tahini, cashew butter, and almond butter. Sunflower seed butter should be fine too.)
  • ¼ – ⅓ cup pure maple syrup (Raw honey would work here too. I think the warmth of the maple syrup works well with the pumpkin and pumpkin spices!)
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ¼ tsp sea salt
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. Coarsely chop the walnuts, pecans, and pepitas. (I like to buzz them up in my food processor to get coarse bits.)
  3. Put all the ingredients into a medium mixing bowl and combine well with a spatula.
  4. Form the dough into cookies using your hands, and place on a Silpat or parchment paper lined baking sheet.
  5. Bake for 25-30 minutes at 350 degrees. Let the cookies cool 10 minutes on the cookie sheet, and then transfer to a cooling rack to cool further (or you may eat them before they cool!)

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Healthy Homemade Nut Free Granola Bars :: Nut Free School Zone Safe and Naturally Refined Sugar Free!

September 13, 2017

Nut free school zone safe homemade granola bars that are fruit sweetened, and definitely kid approved!

Fall fun!

I feel like every mid September I start to feel the crunch. As in…you have T-minus 2 more months until that weather turns, and instead of sinking your toes in the sand and soaking up the sun’s rays, you’ll be sinking your toes into warm, wool socks and soaking in the warmth from thick blankets while snow surrounds your house!

We are on the go until that winter mess happens, and that means snacks need to be portable!

My granola bar nemesis conquered…

Granola bars have been on my goal list for at least 2 years now. I just could never get them right. I tried a few recipes when my oldest started Kindergarten a few years back, but the ingredients were never to my standard using puffed cereals, rice syrup, and oats that weren’t properly prepared. I would make swaps to meet my ingredient goals, and the whole darn thing would fall apart.

Turns out you really need the right kind of “sticky-ness,” and *just* the right ratios of solids to liquids to get these puppies to hold. I would give up for a couple months and then re-visit them…and this time around, I hit the nail on the head!

So worth 6 batches!

If you are a follower to my Instagram school lunch posts (just search the hashtag #rgnschoollunch on IG!), you are going to be seeing these granola bars often this year. The girls are obsessed with them, and they are going fast. I did end up making 6 batches to make sure my consistency was perfect with certain swaps, and I have a nice stash of them in the freezer for quick, pack-able school morning snacks or lunchbox additions. I have been grabbing them to go for myself as well.

Minimal prep is the name of my game!

Listen, I know it is just as easy to grab a healthier version of granola bars at the store. So my goal in making these was not only to make the nutrition far superior to that found in store bought granola bars, but I also needed it to be something I was willing to make weekly, or even just monthly to keep in my school packing rotation. I don’t have extra time to be spending on picky little steps and long drawn out processes for making a simple granola bar.

You are going to flip at how easily these come together!

Nut free school zone safe!

While my kiddos are not at a nut free school, I have been feeling the questions from you, my dear readers, about nut free snacks for your kids who may be in nut free schools, or who have kids at home that need to be nut free. These granola bars are seed based, and even if you don’t have kids that have to be nut free, it is such a good idea to keep a variety of foods in front of them so they are getting different nutrients.

Hold up! These are not just for nut free kids!

My kids tolerate nuts and eat nuts just fine, but let’s face it….Between that PBJ a couple times per week at school, granola or nuts on their oatmeal once or twice a week, and using almond flour here and there for baked goods, it doesn’t hurt to change things up a bit. I fully plan on making these granola bars with some different nut varieties too, but it was a really fun challenge to make these completely seed based so that our nut free friends could enjoy them too.

Change it up!

Since these granola bars are SO easy to make, they will soon become a staple in your lunchbox packing game! Here are some ways to change things up so that you can keep things interesting!

  • Swap the raisins for another dried fruit (dried cranberries, dried mango, dried apples, dried blueberries, dried apricot) or healthier option chocolate chip
  • Swap the cinnamon for pumpkin pie spice and use dried apples for a fun fall flavor.
  • Change out the seed butter for different flavor seed butters or, if you tolerate nuts you could try some different nut butters.
  • If you tolerate nuts, you could swap some of the seeds for nuts.

5.0 from 12 reviews
Healthy Homemade Granola Bars :: Nut Free School Zone Safe and Naturally Refined Sugar Free!
Author: 
 
Ingredients
  • 6 large Medjool dates soaked in warm water to soften, plus 3 tbsp of the date water to make the date paste (I find our dates in the produce section at our local grocer or at Costco)
  • 1 cup unsweetened coconut shreds (I buy coconut shreds in bulk at our local health food store)
  • 1 cup raw pepitas (aka pumpkin seeds), coarsely chopped (I buzzed them up about 5 long pulses in my food processor)
  • ½ cup raw sunflower seeds, coarsely chopped (I buzzed them up about 5 long pulses in my food processor)
  • 2 tbsp flax seed meal (I buy our flax seed meal at Costco)
  • 2 tbsp chia seeds (I buy our chia seeds at Costco)
  • ¾ cup - 1 cup raisins
  • 1 tsp sea salt (if your seeds or seed butter are salted, you will want to cut this back by at least half)
  • ½ tsp cinnamon
  • ¼ cup tahini (This is sesame seed butter. Sunflower seed butter should work too. Or if you tolerate nuts, use a nut butter of choice like almond or peanut butter. I think the biggest thing to keep in mind with the seed or nut butters is that you want something that doesn't have a bunch of other added ingredients/oils/sugar etc. Just check the ingredient labels.)
Instructions
  1. Fill a small bowl with warm/hot water from the tap and place the dates in the warm water while you prep the rest of the ingredients. They need to soak at least 5-10 minutes to moisten and soften.
  2. Pre-heat the oven to 325 degrees, and line a small baking pan with parchment paper. There is no need to grease the pan or the paper. Make sure the sides of the paper go over the sides of the pan so you can lift the granola bar mixture out of the pan easily.
  3. Put the coconut shreds, pepitas, sunflower seeds, flax meal, chia seeds, raisins, salt, and cinnamon in a medium mixing bowl, and stir with a spoon to combine.
  4. Pit the dates, and put them into a blender along with 3 tablespoons of the warm water that the dates were soaking in. Blend to make a smooth date “paste.” Put the date paste and tahini in a small sauce pan. Warm the date paste/tahini mixture until it melts and starts to sizzle a little, stirring along the way. This only needs about 1 minute to melt and warm so that it is easier to mix into the seeds.
  5. Stir the warm date paste/tahini mixture into the mixing bowl with the seeds using a spatula. It will be thick and sticky. It will seem dry at first but do not add more moisture or they will not set right. It will start to combine as you mix.
  6. Press the granola bar mixture into the parchment paper lined baking sheet. I use my hands – press it in tight. Press it into the sides and corners, and slide the edges and corners down to compact in.
  7. Bake at 325 degrees for 25 minutes, take them out of the oven, and use the back of a wooden spoon t gently press the granola down a bit more so it really compacts in to set. Cool in the pan for 10 minutes, and then use the parchment paper sides to lift the solid bar mixture onto a cooling rack to finish cooling (I keep it on the parchment paper while on the cooling rack). Do NOT cut the bars until they are cooled – it sets up as it cools off, and it will fall apart if you cut it while it is still hot.
  8. Once the granola is cooled, cut the bars into the sizes you want, and either freeze or store in an airtight container.

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Gluten Free Peaches and Cream Baked Oatmeal Cups :: Baked Oat Muffins To Go!

August 16, 2017

Portable, healthy, on-the-go gluten free peaches and cream oatmeal!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

We are…slowly switching gears…

You know…switching back into school routines. In just shy of a month, our lazy summer mornings, and sandy beach lunches will be swapped for out the door school morning breakfasts, and lunchbox noon meals!

And I’m pretty serious when I say we are *slowly* switching gears, because summer is just so sweet where we live. We really are soaking in every last ray of sunshine that we can!

A new breakfast idea to savor summer!

We picked up a bushel of local peaches last week, and while I dreamed of peach sherbet, my practical side took over and decided to create something useful for busy school days using our peaches.

My plans for preserving our blueberries into blueberry granola for the pantry were spot on, and I have been tucking these little peach baked oatmeal cups into the freezer for a cool fall day when those fresh peaches are long gone!

A favorite summer breakfast with a twist

Every August, the girls’ favorite breakfast is peaches and cream oatmeal. Those warm bowls of oats drowning in fresh cream and sweet peaches is nothing short of amazing! These baked oatmeal cups are like wrapping those bowls of peaches and cream oatmeal into a little hand held muffin cup, perfect for on the go and for tiny hands.

Ingredient notes and swaps

I have a few swap thoughts, but if you happen to try some other flour blends, please comment below so others can see how they worked out!

  • Egg free friends, I’m pretty sure these baked oatmeal cups will work great with flax or chia eggs. They may not puff up as much but it will still work great
  • If you don’t have access to the Namaste gluten free flour blend, I’m sure most gluten free blends will work well. You could also try using a couple gluten free flours that you like to bake with and make your own blend.
  • If you are a gluten free household, please be sure that your oats are gluten free as oats can carry traces of gluten from processing.
  • I used coconut milk (this is my favorite gum/additive free brand, or I make it quick myself) and lemon juice to make “buttermilk” for soaking the grains. If you have a quality, well sourced buttermilk, you can use that instead, or use raw milk with lemon juice.
  • To change things up, I did try one batch swapping the 1 cup of Namaste flour for 1/3 cup each of almond flour, coconut flour, and cassava flour. They turned out great, and it’s a great way to change nutrients up.
  • I tried one batch with a few tablespoons of grassfed collagen in the batter to add another level of nourishment, and it turned out great. I know some do not have access to grassfed collagen, however, and for those friends, this recipe turns out just as good without the collagen.

No peaches? No problem!

Whatever fruit is in season near you, I’m quite certain they will swap nicely! Here are some ideas, and let us know if you try any of them!

  • Apple Cinnamon (just swap the peaches for diced apple, and I’d add a bit more cinnamon or maybe some cloves or apple pie seasoning blend!)
  • Pear Cinnamon (swap the peaches for pears)
  • Strawberry (swap the peaches for strawberries and leave out the cinnamon. I think almond extract would taste really good versus the vanilla)
  • Blueberry (swap the peaches for blueberries and leave out the cinnamon. I think almond extract would taste really good versus the vanilla)
  • Banana (swap the peaches for diced banana)

Freezer friendly tips

I mentioned I’ve been stashing some of these baked oatmeal cups away for school mornings, so I wanted to give you some tips on making that happen!

  • Let the muffins cool completely before freezing them
  • Put the cooled muffins into a freezer bag and then into the freezer. I would freeze them right away – same day that you make them. This locks in the moisture so they don’t get dry. So if you are making them for breakfast, eat what you need for the meal, and then freeze the rest.
  • To thaw and warm back up, you have 2 options. You can thaw them on the counter overnight. Or you can pop them on a tray right from the freezer and set them in your oven. Turn the oven to 350 degrees and by the time it pre-heats, the muffins will be thawed and warmed.

5.0 from 1 reviews
Gluten Free Peaches and Cream Baked Oatmeal Cups :: Baked Oat Muffins To Go!
Author: 
 
Ingredients
Instructions
  1. Put the oats and gluten free flour blend in a medium mixing bowl. Stir in the coconut milk and lemon juice. The mixture will be thick. Cover with a towel and let the mixture soak overnight about 8 hours. This soaking process breaks down the phytic acid in the oats and flour, making it easier on digestion. It also allows the nutrients in the grains to be absorbed better.
  2. The next morning, pre-heat your oven to 350 degrees.
  3. In a small mixing bowl beat the eggs and honey for 1 minute until frothy. Add this to the oat/flour mixture that soaked overnight, along with the oil, vanilla, cinnamon, baking powder, baking soda, and sea salt. Stir to combine (this takes a minute and some muscle at first as the oat/flour/milk soaked mixture is a bit thick – do NOT add more liquid. It will loosen up and the peaches will add a lot of moisture.
  4. Fold in the diced peaches, and scoop the batter into a muffin tin lined with silicone muffin cups (or, if you don’t have silicone muffin cups, you can butter your muffin tin to prevent sticking). Bake at 350 degrees for 35 minutes until the tops are golden brown (check them around the 30 minute mark in case our ovens run differently). Let the muffins cool 5 minutes in the pan before turning them out to a cooling rack for 10 minutes before eating.
  5. Recipe makes 12 large muffins. You could make them smaller and get 18 – if you have real little ones in the house, I’d make them smaller so they can eat a whole muffin. You will probably need more like 30 minutes to bake if you make them smaller.

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Paleo Blueberry Granola :: Grain Free, Gluten Free, Dairy Free, Egg Free, Nut Free Options

August 2, 2017

Paleo blueberry granola will bring a sweet blueberry taste and a light crispy crunch to your breakfast bowl and snack time!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Ah, the signs of late summer…

Sun kissed hair, scraped up toddler knees, sandy feet…and bottomless buckets of blueberries! I haven’t even gotten a chance to freeze any blueberries this summer yet, as my crew of 3 hungry, growing kiddos has been devouring them by the pound!

A new way to preserve our summer blueberries

We’ll see if I get a chance to freeze any of those pretty berries, but this week, I tried preserving some of the blueberries into granola, and the result was…delicious!

Versatile, forgiving granola

Homemade granola may sound like a daunting task, but hear me out! This is just about the easiest, most forgiving type of food you will ever make! Those of you who know me well, or who have been following my blog for very long, know that baking is not my favorite kitchen task.

Dehydrating granola is so forgiving. You can flip flop around the ingredients to what you have in your kitchen, and the result dries out in the dehydrator no matter what…that’s my kind of “baking!”

Waking up to warm blueberries…

I set up my blueberry granola to dry out in the dehydrator overnight. I always look forward to the smell of warm granola the next morning, so overnight dehydrating is my favorite. But friends….oh my! The scent of warm blueberries when we woke up that morning was like nothing I have ever made before! Everyone – including my (not real blueberry loving) husband noticed how amazing it smelled.

The little flecks of dried blueberry infuses this granola with the most amazing flavor too.

One granola…so many possibilities!

I keep granola in my pantry at all times because it is so useful. It makes a great breakfast cereal with a splash of raw milk or coconut milk,  lunch time yogurt topper, or quick packing school snack. It is also great for little hands. This granola is light and crispy – which makes it easy to chew for little guys. (Keep in mind that babies under the age of one year should not eat nuts or seeds yet, so this recipe is not good for them. If your toddler is over the age of 1, and tolerating nuts/seeds, you are good to go!)

Ingredient swaps and notes

Here are my ingredient swap thoughts. Again, granola is pretty forgiving, so as long as the fat (oil) and raw honey are about the same, you can swap around the dry stuff as much as you want.

  • For those that are new to buckwheat, this power packed seed is a great source of protein and fiber. If you can’t tolerate buckwheat, swap it with coconut flour or other flour of your choice. (If you choose the coconut flour, you can skip the soaking in step 1.)
  • For the nuts and seeds,  I used a combo of walnuts, sunflower seeds, and pecans. If you are nut free, use all seeds – pumpkin, flax, sunflower, chia are all good choices! I used soaked/dehydrated nuts/seeds for best digestion.
  • I used coconut oil for the fat, but you could use butter, avocado oil, or olive oil.
  • For the raw honey, start with 1 cup and add to your taste after tasting the granola mixture. I used 1 cup which was sweet enough for my crew that isn’t used to super sweet cereal.
  • I chose to pulse the blueberries a few times before stirring them in. I wanted the flavor of the blueberry infused in the granola, and that definitely happened! If you prefer to keep your blueberries whole, I think that would work. Just keep an eye on the blueberries to be sure they dry out completely or they will go bad quick.

Dehydrator notes

I’ve had the same dehydrator for over 5 years now. It really has done it’s duty, but I do have to admit that I feel like the temperature isn’t staying quite as even in the last 6 months, and it may be puttering out. Things still dehydrate, but it takes a bit longer or higher temperature setting. That said, my little “middle of the road” dehydrator has definitely served its purpose! It is a great starter dehydrator. I haven’t decided yet if I will splurge on the fancier dehydrators with the promise that they will last longer yet 🙂

5.0 from 7 reviews
Paleo Blueberry Granola :: Grain Free, Gluten Free, Dairy Free, Egg Free, Nut Free Options
Author: 
 
Ingredients
  • 2 cups buckwheat flour
  • 1 ¼ cups water
  • 2 tsp sea salt
  • 1 lb unsweetened shredded coconut
  • 4 cups nuts/seeds of choice, ground into bits (I pulsed them in my food processor.)
  • 1 ½ cups almond flour (If you are nut free, use more seeds ground into flour, or more coconut shreds or flour)
  • 1 ½ cups coconut oil, melted
  • 1-2 cups raw honey, melted (Just melt your oil first, turn the heat off and stir in the honey to melt.)
  • 1 ½ tablespoons almond extract (or vanilla extract)
  • 4 cups fresh blueberries, coarsely chopped (I did 5 pulses in my food processor)
Instructions
  1. Stir the buckwheat, water, and sea salt in a large mixing bowl. Cover the bowl with a towel and let the mixture soak 7-10 hours. This soaking process makes the seed easier to digest and makes the nutrients more available to absorb.
  2. After the buckwheat has soaked, add the rest of the ingredients and combine well.
  3. Spread the granola mixture over your dehydrator trays (I line mine with these "clean screen" tray liners since this mixture is wet and can fall through large tray holes), and dehydrate at 135 degrees until dry. This time will vary depending on how well your dehydrator keeps it’s temperature, how wet your mixture is from the blueberries and water, as well as how thin you spread the mixture out on the trays. Should be anywhere from 12-24 hours. It will continue to crisp up as it cools too. You can dehydrate at a higher temp such as 165 degrees and have it dry out a bit faster if you want.
  4. When the granola is dry, you can crumble it into an airtight storage container and keep it in your pantry. I like to keep some larger pieces for easy snacking too.

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Crispy Baked Eggplant Dippers and Italian Meatballs

July 20, 2017

Change up your eggplant routine and make a kid friendly, dip worthy dinner with crispy baked eggplant dippers and Italian meatballs!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

 

We are complete and utter beach bums in the summer…

…and as my girls reach the not-so-baby ages, we are enjoying the waves and powdery beach sand by our home almost daily at this point! The evening sunsets and waves have my girls all heart eyes over summertime, and I’m more than willing to indulge them every last bit as the school year approaches ever so quickly!

Summer eggplant love

Another one of our favorite summer spots is the farmer’s market, and pretty purple eggplants are my girls’ favorite summer veggie! Don’t pass them up when you see them out this summer. Eggplant is one of those produce finds you can only get a few short months a year – the first eggplant find of the summer is so exciting!

Eggplants are a great source of veggie fiber, as well as numerous vitamins and essential minerals. The purple skin is also loaded with antioxidants and phytonutrients.

So pretty…but what do I do with this thing?!

A few weeks ago I let the girls pick out their own eggplant (it was fun to see what colors they picked and why!), and I set out to make a few fun dishes with them.

I am always quick to grab up those really big, dark purple eggplants, with my mind on roasted eggplant & tomato soup and this veggie spaghetti sauce, but I was really glad that the girls wanted to try some of the smaller, pretty colors because it made me think outside the box to cook with them – I wanted to do something special!

Little kid sized fun!

My 3 year old picked some pretty light purple swirly striped eggplants, and I envisioned them as being perfect for her little hands. This age *big puffy heart* loves anything that they can hold in their hands…and dip too! The small eggplants made the perfect sized little dippers for her, and my older 2 girls ended up devouring theirs too.

Super fun veggie side, but what about the rest of the meal?!

Dear momma, you didn’t think I’d leave you hanging, did you?! Of course I know you need something to go with your eggplant dippers, and since we are on the little hand sized fun theme, we might as well do meatballs, right!?

I doctored up these quick prep meatballs with the same marinara/Italian flavors as the eggplant dippers, and this finger food dinner is right up any kid’s alley! They are just as easy to prep and can cook right alongside the dippers. We had quick side salads with this Olive Garden Copycat dressing, and it felt like we were dining in a fancy Italian restaurant!

Ingredient notes/swaps

You can note the flour options/swaps in the recipe card – feel free to play around with it though. I have found you can coat these with just about anything. I do happen to like the potato starch the best as it gives the crispiest finish. If you are egg free, you can use a flax or chia egg for both the egg wash for the dippers, and for the bind in the meatballs.

A note about leftovers!

While preparing for this post, I baked off quite a few eggplant dippers! They were so good as leftovers the next day. My kids ate them right out of the fridge, but you could probably warm them up in the oven for a few minutes. We ended up having tomato soup the next day, and the girls were dipping their eggplant dippers in the soup – so good!

5.0 from 8 reviews
Crispy Baked Eggplant Dippers and Italian Meatballs
Author: 
 
Ingredients
  • FOR THE EGGPLANT DIPPERS ::
  • ⅓ cup potato starch
  • 1 egg whisked with a splash of water
  • ⅔ cup unsweetened coconut shreds
  • ⅔ cup white rice flour (If Paleo/grain free use almond flour, or cassava flour)
  • 2 tbsp Italian Seasoning
  • 1 ½ tsp sea salt
  • ½ tsp pepper
  • 1-2 small eggplants, sliced into thin rounds
  • Your favorite marinara sauce for dipping!
  • FOR THE MEATBALLS ::
  • 1 lb grassfed ground beef
  • 1 egg
  • 3 tbsp white rice flour (If Paleo/grain free use cassava flour)
  • 2 tbsp marinara sauce or pizza sauce
  • ½ cup loosely packed fresh basil (or about 1-2 tsp dried basil)
  • ½ cup loosely packed fresh oregano (or about 1-2 tsp dried oregano)
  • 2 tsp sea salt
  • 1 tsp pepper
Instructions
  1. Preheat the oven to 375 degrees.
  2. Set out 3 bowls. Put the potato starch in the 1st bowl. Whisk the egg/water in the 2nd bowl. Whisk the coconut shreds, rice flour, Italian season, salt, and pepper in the 3rd bowl.
  3. Dip each eggplant round in the potato starch 1st, then the egg/water bowl 2nd, and finally the flour bowl. Line up the coated eggplant dippers on a Silpat lined baking sheet.
  4. Bake the eggplant dippers at 375 degrees for 25 minutes. After 25 minutes, flip the eggplant dippers and bake another 20 minutes (You will be putting the meatballs in to bake for that last 20 minutes too!)
  5. While the eggplant dippers are baking the first 25 minutes, you can roll your meatballs. Put all of the meatball ingredients in a small mixing bowl and combine. Roll the meatballs and line them up on a baking sheet.
  6. Bake the meatballs for 20 minutes along with the eggplant dippers that you have flipped. Serve with marinara sauce for dipping and salads on the side!

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Paleo Cherry Buckwheat Breakfast Muffins :: Gluten Free, Grain Free, & Dairy Free!

July 7, 2017

Paleo cherry buckwheat breakfast muffins will wow your family with fluffy, soft texture, and juicy sweet cherries!

Our family has been enjoying Michigan cherry season!

We have the Cherry Festival up in Traverse City on our bucket list to do as the girls get older (and easier to travel with!), but in the meantime, we are literally surrounded by cherry farmer’s where we live right along the Lake Michigan shoreline.

There is just something about the weather and soil in this area that is the perfect growing condition for cherries!

Hands on learning where their food comes from…priceless.

There are some great places around us that offer U-Pick cherries so the girls can get right in there and see how their food is growing. It just doesn’t get any better than that! We are grateful for the experience, and the girls look forward to it every year.

New recipe goals!

I guess I’m feeling a bit adventurous this year, as I have been doing just about all new recipes with my cherries this season! We perfected cherry jam over the weekend, and this week have been enjoying multiple batches of these cherry buckwheat muffins! After the first attempt, I just knew I had to get these just so and share them, because they are so good and very satiating.

Ingredients that count

Those of you following me for very long know that one of my mottos when feeding kids is “make every bite count.” In other words, little kids have small stomachs – stop thinking fillers and start thinking nutrient dense fueling. Fueling kids with food that satiates and nourishes keeps them focused longer – and keeps you from having the fix snacks every hour!

These cherry buckwheat muffins are not only loaded up with friendly fats from coconut milk, eggs, and coconut oil, the flours I’m using have a purpose too…

What is buckwheat flour, anyway?

Despite the sound of it’s name, buckwheat flour is ground up buckwheat seed – its a seed, not a grain! Many people that cannot tolerate gluten or grains can tolerate buckwheat, and it has a host of nutritional benefits. Buckwheat has an impressive protein content and is packed with essential minerals our bodies need to function at it’s best.

Even if you can tolerate gluten/grains, it is a good idea to rotate your food around. Using the same flour day in and day out in your baking will wear on the gut. Change things up a little! The buckwheat gives these muffins a mildly sweet, nutty flavor that goes so well with cherries!

Some notes on cassava flour

Cassava flour is a newer gluten/grain free flour to my kitchen in the last 9 months. I’ve been playing around with it a lot, and this is my first real recipe on the blog using it! I have fallen in love not only with the ease of baking it provides and incredible finished texture to baked goods, but also the nutritional benefits. Specifically the prebiotic fiber.

Cassava flour is dried and ground up cassava root. It is a tuber vegetable and it is loaded with these amazing starches that actually feed the beneficial bacteria in your gut. We are learning more about prebiotic importance – it isn’t enough to just populate your gut with probiotics. They are living organisms and need “food” to feed on. That is where prebiotic fiber in foods such as the cassava root come in!

More than just a muffin!

With all of these amazing ingredients, these muffins are more than just a starchy filler to the breakfast plate. They are filling and satisfying – and will please even the biggest kid muffin critic in texture and taste – I’m sure of it! They are SO soft. It really feels like all purpose flour was used to make them.

And you can’t beat juicy, sweet cherries in every bite!

5.0 from 7 reviews
Cherry Buckwheat Breakfast Muffins :: Gluten Free, Grain Free, & Dairy Free!
Author: 
 
Ingredients
  • 1 cup buckwheat flour
  • 1 cup full fat coconut milk (or raw milk, buttermilk, or yogurt if you tolerate dairy)
  • ½ tsp sea salt
  • Juice of ½ lemon
  • ½ cup cassava flour (or if you Namaste gluten free flour blend if you tolerate grains)
  • ¼ cup softened coconut oil (or butter)
  • 2 eggs
  • ¼ -1/3 cup raw honey (If you have older kids used to sweeter things, you can bump this up to ½ cup. If you have really little guys in the house, I’d keep it on the low side – it may taste light on the sweetness to you , but they don’t have a frame of reference for that yet! You can always drizzle a bit of honey on the muffin you are eating.)
  • 1 tsp aluminum free baking powder
  • 2 tsp almond extract (vanilla extract would work too)
  • 2 cups cherries, pitted and halved (you can chop them up if you want the bits of cherry smaller in your muffins – that is personal preference)
Instructions
  1. The night before you want to make the muffins, put the buckwheat flour, coconut milk, sea salt, and lemon juice in a medium mixing bowl, combine, cover the bowl with a towel, and let it sit overnight (8-9 hours). This soaking process breaks down the phytic acid in the buckwheat seed so it is easier on the gut, and also makes the nutrients in the buckwheat more available to absorb into the body.
  2. When you are ready to make the muffins, preheat your oven to 350 degrees.
  3. Add the rest of the ingredients EXCEPT the cherries into the bowl, and stir to combine, and then fold in the cherries.
  4. Scoop the batter into silicone muffin cups (my personal preference), or paper muffin cups, and bake at 350 degrees for 30 minutes. Let the muffins cool 10 minutes before taking them out of the muffin tin to finish cooling on a cooling rack.

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Paleo Ranch Dressing and Dip :: Dairy Free, Egg Free, and Filled With Healthy Fats!

June 23, 2017

From salad dressing to dip and everything in between, Paleo Ranch dressing is everything you love about Ranch, without the dairy!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Little kids and Ranch dressing…

It’s a bit like my 6 year old and toads…they just go hand in hand! We’ve been enjoying all the creatures that summertime brings…especially this little one who I am pretty sure is destined to be some sort of animal scientist!

But back to the kids and Ranch!

I don’t remember using many other dressings as a kid, and I don’t know too many kids who don’t love Ranch dressing! As the commercials usually show, most kids will gobble up just about any vegetable if there’s Ranch involved!

So what’s the problem with commercial Ranch dressings?

Store bought Ranch dressings (yes, even many with “healthy” claimed on the bottle), are filled with rancid vegetable oils, soy, preservatives, sugar, and other additives. Kinda ruins the idea of the kids loading up on mineral rich, healthy veggies when they are drowning in it all that doesn’t it?!

It’s truly just not worth it. We have generations of kids (including my generation) that grew up on these toxic, rancid fats that did our bodies zero favors. Everything from our brains, to organ function, and even hormone regulation relies on real, healthy fats to work right.

All the flavor, using real ingredients!

Real food is so delicious dear friends! Big box companies just have to bottle up that flavor somehow faster and cheaper, as well as make it last long on the shelf. Which is why they have to add so much junk to it!

The good news, is that when you stick to the basics, and make it yourself, not only does it take just minutes to make, the real flavor from everything from the onion-y scallions to the herb-y dill and parsley give that dressing the Ranch flavor without even having to work hard!

Lightning fast prep!

I’m talking literally 5 minutes to dump it all in a jar and blend it up. It is easy and fast enough to prep on your prep day every week – if it will last that long. This dip/dressing goes really fast in my house – I swear the girls would drink it out of the jar if they could, and they definitely lick the bowl clean!

Why dairy free?

I’ll be the first one in the room to raise my hand when asked if raw dairy is a good food source. I am a huge believer in the power of raw dairy – and I love our local raw dairy farmers! Sadly, I just don’t tolerate it. So while it is a very healthy food, it just doesn’t work for some people, and that’s where I come in! You can swap the coconut milk for raw milk or cream easy peasy if you tolerate dairy and wish to!

And my dear dairy free friends, I hope you enjoy this creamy dreamy Ranch – I promise you won’t taste the coconut! Pinky swear!

A note on the fresh herbs versus dried

This time of year, my herb garden is loaded to the brim with herbs to make Ranch. In the winter we swap to dried herbs a lot (simply figure cutting the amounts of the fresh herbs down to a couple teaspoons of dried to make the swap). I do think that fresh herbs just make the Ranch that much sweeter…it really just takes the flavor up a few notches. If you have access to fresh, do it!

Different ways to flavor your Ranch!

Change things up a little big with these really fun ways to flavor your Ranch for a fun dip or dressing. My kids to tend to prefer just the plain Ranch, but 2 of them really love the Asian dressing mixed with a slaw salad – don’t knock it til you try it!

  • Chipotle Ranch :: Add 1 tsp chipotle powder (start with this and add more if you like more heat)
  • Bacon Ranch :: Swap the avocado oil for 2-4 tablespoons of bacon grease. You can also fold in chopped crispy bacon after blending
  • BBQ Ranch :: Add 3 tbps of your favorite BBQ sauce (we like this safe ingredient 5 minute homemade BBQ sauce)
  • Asian Style Ranch (so good on a cabbage slaw salad!) :: Swap the avocado oil for sesame oil. Swap the parsley for 1/2 tsp or more of ground ginger to your taste. Swap the white wine vinegar for 2 tbsp coconut aminos (tastes like soy sauce without the soy).

A note on tools…

It is easiest to make this dressing in a quart sized jar. The recipe makes a little over a pint of dressing. The quart jar just gives you more room to get all the fresh herbs in there, as well as use the blender. And speaking of the blender…the immersion blender will become your most beloved kitchen tool if you have never tried one before! Put it on your wishlist – you won’t be sorry. It gets daily use in my kitchen from dressings to soups!

5.0 from 8 reviews
Paleo Ranch Dressing and Dip :: Dairy Free, Egg Free, & Filled With Healthy Fats!
Author: 
 
Ingredients
  • 1 cup whole coconut milk (I like this gum free coconut milk. If you tolerate dairy, raw milk would work)
  • ¼ cup avocado oil (Olive oil would work too.)
  • 1 small avocado, pitted
  • 1 tbsp white wine vinegar
  • 3 large green onions, chopped (use the green and white part!)
  • ¼ cup fresh dill (no need to chop)
  • ¼ cup fresh chives (no need to chop)
  • 2-3 tbsp fresh parsley (no need to chop)
  • 3-4 basil leaves (no need to chop)
  • 1 tsp garlic powder (1 garlic clove would be fine but might adds a bit of heat to the dressing)
  • 1 tsp sea salt
  • ½ tsp pepper
Instructions
  1. Everything into a quart mason jar (I just measure the liquids using the measurements right on the jar instead of dirtying measuring cups!).
  2. Use an immersion blender to blend until smooth. Taste for salt/pepper to your taste.

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Paleo Chia Honey Power Bars :: Gluten, Egg, and Dairy Free

May 12, 2017

Portable, pack-able, and power packed! Paleo chia honey power bars are a busy family game changer!

Paleo Chia Honey Power Bars :: Gluten, Egg, and Dairy FreeProduct links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

When the magnolia tree blooms…

I always feel like spring has finally sprung! It bloomed on the early side this year, and the girls always feel like they have their own personal flower palace to play in for the week or so that the magnificent blooms stick around.

Paleo Chia Honey Power Bars :: Gluten, Egg, and Dairy FreeSpring also brings busier schedules for us…

…and less kitchen time for me! This is always the time of year that I have to take a step back and really prioritize so I’m not saying “yes” to all the things, and forgetting to enjoy the season. One of the ways that I can say yes to more outside-the-home-activities, is to be sure I optimize any kitchen time I have.

Here are some tips for doing that:

  • Plan 1-2 hours (or a morning/evening) for a prep day. During this prep time, get ahead on whatever you can to make your meals run smoother for the week. I have one prep day (about 2 hours) every week. My prep time almost always includes, making bone broth for the week, salad dressings/mayo for the week, a dozen hard boiled eggs for the week, and veggie soup for the week to use. Bone broth and eggs are pretty hands free, but it is cooking along while I take a few minutes to stir up dressings, and get a pot of soup going. Once you get in a “mode” it’s easy to move from one thing to another in one shot.
  • Prep odds and ends to make meal prep flow faster during the week. On your prep day add whatever else might be needed for that particular week such as veggie chopping to make dinners run smoother, making crackers or granola (which I usually replenish once a month or so), or getting breakfast cookies, pancakes, or bars like these chia honey bars into the freezer so breakfasts and snacks run quick.
  • When making dinners, double up to optimize your time. It’s always nice to take a couple nights per week off from making dinner! Warming up dinner leftovers really helps on busier nights. Also, consider taking a longer prep dinner such as roasted chicken, to have on a less busy day like the weekend. Then, as you are de-boning the chicken pop the bones into your crockpot or Instant pot to make bone broth right off the bat. The leftover meat can be used Monday night when everyone is busy from their day back to school or work for a quick stir fry or salad, and the bone broth can be used for a dinner meal of soup later that week.
  • Allow yourself a non cook night 😉 Or two! It is totally acceptable to have a family style platter dinner night! Load up a big tray of veggies and dip, fruit, cheese, nuts, olives, and hard boiled eggs. Or have a salad bar night using veggies, nuts/seeds, dried fruit, leftover meat, or avocados.
  • Ask. for. help. 🙂 You are allowed! If those kiddos are old enough to feed themselves off a plate, they are old enough to peel carrots, chop fruit, stir a pot of soup, and wash the dishes. It’s ok to teach the kids that many hands make light work 😉 The more you can get done with your crew of hands, the more park time, beach time, zoo time, play time!

Paleo Chia Honey Power Bars :: Gluten, Egg, and Dairy FreeSo let’s talk about these chia honey power bars!

I love hand held snacks just as much as everyone. I put so much thought into every single ingredient in these bars, so that with even the littlest of kiddos in the house, “every bite counts!”

Here’s a little break down!

  • Chia Seeds :: The tiniest of superfoods, chia seeds are not only loaded with fiber, protein, antioxidants, and omega 3 fatty acids, they are a mineral powerhouses of calcium, phosphorus, magnesium, selenium, and manganese.
  • Friendly Fat Focus :: Filled to the brim with long chain fatty acids, the shredded coconut and avocado oil feed growing brains and satiate the hungriest of appetites (because “I’m hungry” every hour doesn’t jive in this house!)
  • Protein Balance :: The chia provides some protein and there is also a nut sourced protein as well as grassfed collagen sourced protein. It’s a great balance and helps keeps the kids fuller longer as well as help feed their muscle growth.
  • Non Refined Energy Source :: These are power bars for active kids after all! Listen, kids expend a LOT of energy. The raw honey and banana not only make the taste more palatable for kids, it also provides a great energy from a safe source to keep kids going. The fat and protein will keep blood sugars balanced so they aren’t crashing on you within an hour.

Paleo Chia Honey Power Bars :: Gluten, Egg, and Dairy FreeTips for freezing

These bars freeze up fantastic. If you have those bananas starting to turn too ripe on the counter, grab them up and double batch into honey chia power bars for later. I can’t tell you how nice it is to be able to say “yes!” to an impromptu park picnic or beach day and pull a nourishing snack or meal addition out of the freezer. Not having to worry about what the kids are going to eat when they {inevitably} get hungry, is a game changer, dear momma!

You can pop your honey chia power bars right into a freezer bag. For lunch packing, just put them right in the lunchbox from the freezer – they will thaw by lunchtime. If you are serving them for breakfast, you can either set them on the counter the night before to thaw overnight, or you can pull them out of the freezer and warm them up in the oven.

Paleo Chia Honey Power Bars :: Gluten, Egg, and Dairy Free

5.0 from 7 reviews
Paleo Chia Honey Power Bars :: Gluten, Egg, and Dairy Free
Author: 
 
Ingredients
  • ¼ cup chia seeds (flax seeds should work here too)
  • ½ cup water
  • 2 small ripe bananas (I think 1 cup of applesauce would work here)
  • ¼ cup avocado oil (or melted coconut oil or butter)
  • 1 cup unsweetened shredded coconut
  • 1 cup blanched almond flour (If you are nut free, I think ground sunflower seeds will work, or swap for cassava flour or sorghum flour. You may want to back off the amount to ¾ cup with the sorghum.)
  • ½ cup coconut flour
  • ¼ cup grassfed collagen
  • ¼ cup honey (you can taste the mixture and add more if you need. If you have really little guys in the house I’d stick to this or even just a few tablespoons. For the little ones, go with less sweet than your preference as they really don’t know any different!)
  • 2 tsp vanilla extract
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. Blend the chia seeds and water so the chia seeds are more of a “meal” versus seed texture. Set aside to thicken while you make the rest of the batter (It will get goopy, almost pudding like. It will act like “glue” to bind the bar.).
  3. Put the bananas in a medium mixing bowl and mash with the back of a fork. Add the rest of the ingredients to the bowl, along with the chia/water mixture, and mix everything to combine.
  4. Press the batter into a small baking dish and bake at 350 degrees for 30 minutes. Let the bars cool 10 minutes before cutting.

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Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!

May 5, 2017

Start your day off quick and nourished with crispy, crunchy, and honey sweetened morning glory granola!

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

We celebrated a brand new 6 year old in the house last week!

Claire is my mid spring babe! She is chock full of ideas and opinions, and you’ve never met a 6 year old so full of interest for birds and bugs of all kinds. The kid overflows with joy describing birds to you, taking her Michigan bird guide with her wherever she goes! In fact, bird guides quite literally taught her how to read this year! She was so bored with typical beginner reader books, but would sit for hours with a bird guide!

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!We celebrated with her friends at a local canvas painting studio painting…birds of course!

I can’t take credit for any new cake ideas (she asked for this strawberry birthday cake, which was totally fine with me!), but I do have a new recipe based on the busy week that leads up to a birthday! Granola is a pantry staple in the house, not only because it is an easy grab and go snack or meal, but also because it is not fussy to make.

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!Real food and busy schedules

With a little planning ahead, you really can still keep the food real on a busier than usual week. Dinners can be fast and easy skillet dinners or sheet pan dinners, and breakfast a quick smoothie or egg muffins. For me, though, it’s those packable school snacks (that they have to have for a morning snack *every* day!), or mornings that the kids just want something different that can throw me off!

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!A new granola idea!

There are so many granola recipes on the blog here – usually I just make granola based on what I have in the kitchen at the moment. Which is why I love granola making so much – it is SO forgiving! I just loved how this granola turned out, and I decided to call it morning glory granola because of all the goods that got dumped in!

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!Lemons into lemonade…or something like that!

I had a bag of carrots that had been forgotten about, and while they certainly weren’t rotten, they would need to be cooked into soup or something to get any use. I decided to see what they would do drying out in the granola – and it made the prettiest orange flecks in each cluster! Add a little cinnamon, honey, vanilla, and raisins, and it tastes just like a morning glory muffin – with a crisp!

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!Notes on recipe size and dehydrators!

This recipe makes…a lot! Which is how I like it because I don’t like to make granola all the time. It filled up 4 gallon freezer bags for me. You can half the recipe if you don’t want as much in the end.

I have had this dehydrator for about 4 years now, and it’s still kickin’! You can bake the granola off in the oven if you want to – I would set it for something like 300 degrees and just be sure you are stirring it around frequently so the bottom gets dried out. Because this granola is soaked, it is wet, and takes a while to dry out. If you have already soaked/sprouted nuts, you can skip the soaking part and the mixture won’t take as long to dry out.

Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!Nut free friends!

Remember that thing above where I said that granola making is super forgiving? Well this is where that all comes in! You really can swap the nuts in this recipe for whatever you CAN have! Seeds of any kind will work (sunflower, pumpkin, flax, etc). You can also use more of one of the flours such as coconut flour. If you are able to tolerate oats you could swap some of the nuts for oats – I really wasn’t kidding when I said how flexible granola can be!

5.0 from 8 reviews
Gluten Free Morning Glory Granola :: Paleo Friendly & Refined Sugar Free!
Author: 
 
Ingredients
  • 3 cups raw walnuts, chopped (I buzz mine up quick in the food processor)
  • 3 cups raw pecans (I buzz mine up quick in the food processor)
  • 1 cup raw sunflower seeds (I buzz mine up quick in the food processor)
  • 2 TB sea salt
  • 6 cups unsweetened shredded coconut
  • 1 cup chia seed, ground into meal
  • 1 cup coconut flour
  • 1 cup blanched almond flour
  • 1 cup sorghum flour (if you are grain free, you can use buckwheat flour, or more almond/coconut flours)
  • 1 cup melted coconut oil
  • 5-6 large carrots, shredded
  • 2 cups raisins
  • ½ -1 cup raw honey (start with the ½ cup and taste the mixture – you can always add more if you need. You can do the ½ cup if you have really little ones, and add more honey to your bowl of cereal if you want it sweeter)
  • 2 TB cinnamon
  • 2 TB almond extract (vanilla would work too)
Instructions
  1. Put the chopped walnuts, pecans, sunflower seeds, and sea salt in a large mixing bowl. Fill the bowl with water just until the nuts and seeds are covered. Let the nuts and seeds soak 7-12 hours. This soaking process breaks down the phytic acid in the nuts/seeds and makes them easier on digestion. I like to get everything soaking first thing in the morning and then before I go to bed at night I'll put everything onto the dehydrator to dry out over night. You could soak overnight and dry out all day if you wish.
  2. After the nuts/seeds have soaked, add the rest of the ingredients to the bowl and stir to combine.
  3. Put the granola mixture onto your dehydrator trays, and dry out the granola according to your manufacturer"s instructions. Since this is a soaked granola, the time may take a bit longer since it is wetter, a little over 12 hours if drying out under 150 degrees.
  4. Once the granola is dried out, you can crumble it into storage bags or containers and store in the pantry.

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No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!

March 24, 2017

This 10 minute prep, no cook, paleo granola is a little  bit sweet, a little bit salty, a fun crispy crunch, and big time kid approved!

No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

They sure do give you a run for your money, don’t they?!

You know…toddlers! While I’m nearing the end of a 7 year stint of having at least 1 toddler in the house, these little 1-3 year old people still have a way of completely throwing my day off with their “fascinating” requests, utter disregard for the concept of time, and sudden obsessions.

No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!Which has everything to do with no cook, paleo granola, right?

Well of course it does! Because when the 3 year old has it in her mind that she just *has* to have yogurt and granola one afternoon, momma is out of the said granola, and there have been more than enough battles chosen for this particular day…you figure out a way to make some sort of granola pronto.

I initially had the thought of just crumbling up some crispy nuts  from the pantry, sprinkling a bit of coconut flake,  and drizzling a bit of raw honey…but then I had an idea!

No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!All of the granola components without the cook time!

What if I did a quick “crumble” in the food processor (pulse!) of these components to make it really look like a granola mixture?! I decided to use dried fruit instead of the honey just in case it really did work and I wanted to easily store it away in a container. Bingo! After a few attempts at getting the right combo of dried fruit to nuts/seeds/coconut, we definitely had a winner…but did the toddler buy it???

No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!She was all over it!

The dates provided the perfect, mild sweetness for a little one – and my taste buds are quite trained now so I don’t need things super sweet anymore. You can always add a drizzle of honey to the bowl if you need! She enjoyed her bowl of yogurt with fresh granola, and anyone with a toddler in the in their care knows that I am not exaggerating when I say the day was saved!

No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!Notes about ingredients, swaps, and nutrients!

  • I used dates as the “sweet” for this granola. Dates are a fantastic source of essential minerals such as potassium, calcium, magnesium, iron, and zinc, that we all need on a daily basis. I like the fiber component of using real fruit for sweetening things for little guys too! You could swap the dates for another dried fruit (like raisins or dried blueberries) to provide the “sticky” to hold the bits of granola together.
  • I really think that any nut and/or seed combo would work for this granola. My biggest suggestion would be to change things up every time you make it! Different nuts and seeds have different nutritional benefits – take advantage of the variety. I do like the ingredient profiles of chia and flax and have tended to keep those in the mix each time. Chia seed and flax seed are a good source of omega 3 fatty acids, which most of us could use more of! They are also a good source of protein and fiber.
  • I have also liked to pull out some of the nuts and use more coconut shreds. Coconut shreds have protein and fiber as well as iron and zinc! We aren’t huge coconut flavor fanatics here, but I like the texture and the dates cover up the coconut flavor! I understand that coconut has become problematic as an allergen for some with leaky gut going on. If that is the case, simply leave the coconut out and swap for another seed or nut.
  • If you are nut free, you can swap the nuts for pumpkin seeds and sunflower seeds, and/or more coconut shreds!

No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!Serving suggestions for everyone!

We have a bit of a split home as far as who tolerates dairy and who doesn’t, so I have a lot of serving ideas for you!

No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!

5.0 from 11 reviews
No Cook Paleo Granola :: 10 Minute Prep, Grain Free, & Protein Rich!
Author: 
 
Ingredients
  • 10-12 dates, pitted and chopped (I think a couple cups of other dried fruit like raisins would work here, and probably wouldn't need the initial chopping!
  • 1 cup walnuts (I like to use soaked/dehyrated nuts for best digestion)
  • 1 cup pecans (I like to use soaked/dehyrated nuts for best digestion)
  • ½ cup chia seed
  • ½ cup flax seed meal
  • 1 cup unsweetened shredded coconut
  • ¼ - ½ tsp sea salt (leave out if your nuts were salted)
  • {I get all of our nuts and seeds, as well as dates from Costco. I purchase coconut shreds in bulk at our local health food store.}
Instructions
  1. Put everything into the food processor. Mix with a spoon to combine everything evenly first.
  2. Pulse to combine into the texture you like (I have left the chunks bigger than what is pictured in this post as well and that is my favorite - my toddler prefers it smaller like what is pictured). Store the granola in an airtight container in the pantry up to 3 months.

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Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!

February 4, 2017

Cleaner oil, quick blender batter, 5 easy ingredients…what’s not to love in these simple gluten free crackers?!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

When the sun shines up north in January….

You drop everything and get outside! Literally!

A couple weekends ago, it felt like mid-spring around here and we ditched our winter coats and snow boots for hoodies and rainboots! (Unheard of for January in Michigan!!) I quickly dropped all of my kitchen plans that weekend, and I was so glad I had these gluten free crackers to fall back on for quick, warm bowls of soup and crackers after our outside excursions!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Modern convenience…

Store bought crackers have really upped their game in the last handful of years, boasting organic labels and safer ingredients. And while many of them still use iffy oils, I have found myself leaning on them here and there in a pinch when life gets busy.

There is nothing wrong with that in my opinion!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Cheaper and cleaner.

But what if I showed you how to make a load of crackers for the pantry using a healthier oil in very little time, and for a fraction of the cost?! It is possible!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!#MomGoals

My biggest goal with this cracker project was to create something using as little ingredients as I could so it would be something I would actually want to do. When there is a counter full of ingredients, it just makes a project like making crackers every week less appealing. I wanted it to be something I could take 5-10 minutes on a food prep day to throw in the oven easily.

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Fuss Free!

I also didn’t want it to be fussy. I have just about been there and done that with every cracker recipe on the planet. I have said before that I am not a baker…like not even close. I get zero joy out of figuring out batters and dough and trial and error-ing {usually lots of error-ing!}. I wanted a fuss free dough that rolled out easy so that, again, I would actually want to make these crackers!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!The perfect cracker texture

Crispy, light, and salty!

The texture and taste actually reminds me of Oyster crackers (that will take you back!)! They keep in a airtight container in the pantry for weeks without spoiling, and keep their crispy texture for whatever you are going to use them for.

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Our favorite cracker uses!

Oh the possibilities!

  • Soup toppers and dunkers
  • Hummus or guacamole dippers (I don’t always have time to make my own hummus, and love the organic hummus at Costco if you are looking for one! I also like their organic guacamole in a pinch or if avocados are not available at a decent price – which definitely happens where I live! When looking at store bought, be sure you are looking at oils used as well as other added ingredients.)
  • Cheese and crackers
  • Nut butter, coconut butter, or cream cheese dippers

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!Soup ideas for your crackers!

Because I had to share with you my obsession over bone broth based soups! There are so many ways to make getting bone broth into the kids – especially when they get to stir in some yummy crackers to their soup!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!I truly hope these crackers are able to become an easy part of your prep day!

Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!

5.0 from 2 reviews
Simple Gluten Free Crackers :: 5 Ingredient Blender Batter & Easy to Roll Out!
Author: 
 
Ingredients
  • 2 cups Namaste Gluten Free Flour Blend (I pick mine up at Costco. I think other GF flour blends will work but you might have to play around with water amounts - start with less water and you can always add more if you need. I hear the Trader Joe GF flour blend is similar to the Namaste, but I don't have a TJ's near me to look - if someone wants to comment below if they try it, that would be helpful!)
  • ¼ cup avocado oil (I pick mine up at Costco. I think melted butter or coconut oil would work too)
  • ½ - 1 tsp sea salt (depending on how salty you like your crackers)
  • 1 tsp raw honey
  • 1 cup water (again, if you are using a different GF flour blend I would start out with less and add more if it needs it just in case absorbency is different)
Instructions
  1. Preheat the oven to 400 degrees.
  2. Put all of the ingredients into your food processor and blend to combine until the dough comes together in a ball.
  3. Divide the dough between 2 Silpats (or 2 pieces of parchment paper). Lay plastic wrap over the top of the dough and, using a rolling pin, roll the dough out as thin as you can make it fit the Silpat. Get a butter knife wet with water and make the crackers the size you want. A pizza cutter would work well here too.
  4. Sprinkle sea salt to the top of the crackers if you want, and bake at 400 degrees for 15 minutes (I like to rotate the pans about halfway through). You can check them around the 10 minute mark in case our ovens run differently. After 15 minutes, turn the oven off BUT keep the crackers inside the oven for another 10 minutes or so to crisp up/dehydrate all the way. They will continue to crisp up as they cool.
  5. Store your crackers in an airtight container in the pantry.

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Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo Friendly

December 2, 2016

The kids will enjoy the flavors of the holiday season with these fresh cranberry breakfast cookies, and mom will love that they are gluten and refined sugar free!

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo FriendlyProduct links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

The week before Thanksgiving, my husband came home with 2 of the biggest bags of cranberries I had ever seen!

“They were on sale” he says, “Have fun with them!”

He knows me too well – challenge accepted!

I used one of the bags for fresh cranberry sauce for all of the Thanksgiving gatherings we had in the following week, and then I set to work figuring out what to do with the rest.

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo Friendly

The last thing we needed in our house was another dessert after a week of pumpkin pie slices and Thanksgiving indulging, so I knew I wanted to make something practical.

Something that I could actually use (that was also quick prep!), and that I could feel good about giving the girls to eat. The holidays can be a tough time to keep things healthy. I want my kids to enjoy the holiday season, but I also want to keep them healthy and robust so they can enjoy it all too!

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo Friendly

Sugar has a huge impact on the immune system.

It feeds the viruses and bacteria in the body, and causes inflammation which makes the body have to work harder while it’s trying to “put the flames out”. Keeping the sugar down gives your kids the upper hand at staying well – especially this time of year when we are more cooped up inside and the bugs are passed easily.

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo Friendly

Keeping the sugar down doesn’t have to be a drag though!

Blending dates into the batter gives the cookies a natural fruit sweetness, while adding a vitamin and mineral punch to the cookie. 5 dates spread amongst almost 2 dozen cookies is pretty low sugar – and they are mildly sweet for young palates (you can add an extra date or 2 if you have older kids used to sweeter food to ease them in). And I cannot tell you how amazing these fresh cranberry breakfast cookies make the house smell!

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo Friendly

Pack a nourishing punch in a fun, holiday season breakfast!

We still have a pretty long month of school this December, and I want my kids full and focused for their morning of school work. We do breakfast cookies on Fridays, and while they are always super fun mornings, I have big goals for my breakfast cookies. I want them packed with fat and protein to fill them up!

These breakfast cookies are loaded with fat and protein from 2 different kinds of nuts, coconut shreds, grassfed collagen, and butter. We usually have a side of hard boiled eggs and glasses of raw milk to go with our Friday breakfast cookies! So YES, dear friends, there is a “method to my madness” when choosing a variety of ingredients for my breakfast cookies. These aren’t just a treat – this is part of a meal!

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo FriendlyEat some, freeze some!

These fresh cranberry breakfast cookies freeze up fantastic! I am planning on having them out on Christmas morning! While I love to make a big fancy breakfast on Christmas morning, my kids are just at an age where presents are more important than food! Having a plate of breakfast cookies out while they are opening gifts will keep the “hangries” away, and then you can have a nice brunch later in the morning.

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo Friendly

Blender Batter Fresh Cranberry Breakfast Cookies :: Gluten Free, Refined Sugar Free, Paleo Friendly
Author: 
 
Ingredients
  • 1 cup pecans
  • 1 cup walnuts (I like to use soaked/dehydrated walnuts and pecans for best digestion)
  • 1½ cups tapioca flour
  • ⅓ cup grassfed collagen
  • ¼ cup coconut shreds
  • 3 eggs (If you are egg free, 3 flax eggs plus 1 TB apple cider vinegar will work as a replacement here for the binding and rising - they won't puff up quite as much as the eggs but they still work well!)
  • ¼ cup softened butter (If you are dairy free, use softened coconut oil
  • 2 tsp aluminum free baking powder
  • 1 tsp almond extract (vanilla extract works too)
  • 5 dates, pitted (I get medjool dates from Costco)
  • 1 cup fresh cranberries (I get mine at Costco)
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. Put the pecans and walnuts in your food processor and blend until made into a fine meal.
  3. Add the rest of the ingredients except the cranberries and blend to combine. It gets sticky, and you may have to scrape down the sides a couple times.
  4. Add the fresh cranberries and pulse/blend until the cranberries are the size pieces you want. You can alternatively chop them separately if you wish and fold them in, but I have found the food processor to do a fine job and it's quick!
  5. Scoop the batter onto silpat or parchment paper lined baking sheets, flattening them out a bit to the size cookie you want - the cookies will puff up but don't spread out much as they bake. Bake the cookies at 350 degrees for 16 minutes. Let the cookies cool 5 minutes before handling.

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Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options

October 15, 2016

Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options :: Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Before we go into hibernation mode for the winter, we have a pretty amazing fall to enjoy around here!

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options :: Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!The air is finally turning, and the leaves around here are warming up the sky with beautiful autumn colors!

Surrounded by some of the most beautiful hiking paths in the country, we soak in every hiking path we can observing the falling leaves and active wildlife…and dodging autumn rain showers!

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options :: Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!Because we are outside almost as much as during the summer, I need some quicker snacks during the autumn too.

I love having my oven running during the fall to keep the chill out of the house, but I also have days were we just aren’t home at all, and I need quicker, grab and go things!

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options :: Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!

Have the kids pack this cinnamon pumpkin granola up in snack containers themselves for a hike or soccer game on the weekend, and you can also pack it up quick for their yogurt at school. It also makes for a great breakfast with a splash of raw milk or coconut milk on a Friday morning when we just feel like sleeping in a little longer!

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options :: Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!The girls have been devouring this cinnamon pumpkin granola, and I love that it is packed with a different variety of nourishment I can feel good about.

Lightly crispy with a variety of nuts and seeds, and sweetened only with raw honey and blackstrap molasses, this granola is a big mineral rich boost for busy kids that will stick with them. Both buckwheat and pumpkin seeds are mineral boosting powerhouses packed with manganese, magnesium, zinc, and folate to keep our organs functioning properly. Buckwheat is is also rich in B vitamins for energy, and pumpkin seeds are loaded with antioxidants.

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options :: Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!There are some grain free swaps in the recipe ingredients! Even if you aren’t grain free, it is nice to mix things up a bit!

If you are nut free, try swapping the pecans and walnuts for more seeds or even more oats or a different grain! Feel free to use the comments and I would be happy to walk you through any of that! Granola is very hard to mess up – very forgiving!

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options :: Mineral rich cinnamon pumpkin granola is busy school day ready, and on the go for a fun filled autumn weekends!

Cinnamon Pumpkin Granola :: Gluten Free with Grain Free Options
Author: 
 
Ingredients
  • 6 cups oats (Not quick oats. If you are gluten free, be sure your bag says gluten free. If you are grain free, simply replace the 6 cups of oats with any combination of coconut shreds and/or coconut flour, and different variety of finely chopped nuts and seeds (brazil nuts, sunflower seeds, walnuts, pecans, pumpkin seeds, etc.) I would NOT do all coconut flour or shreds however - it will be too dry. The coconut flour/shreds do not need to be soaked in the first step but any nuts or seeds do.)
  • 2 cups buckwheat flour
  • 2 cups raw pumpkin seeds, finely chopped (I get mine at Costco. I buzz all of the nuts and seeds in my food processor pretty fine)
  • 2 cups raw pecans, finely chopped (I get mine at Costco. I buzz all of the nuts and seeds in my food processor pretty fine)
  • 2 cups raw walnuts, finely chopped (I get mine at Costco. I buzz all of the nuts and seeds in my food processor pretty fine)
  • Juice of 1 lemon
  • 1 TB sea salt
  • 2 - 15oz cans of pumpkin (any homemade squash puree will work here if you have it!)
  • 1 cup coconut oil, melted stove top (II get the linked large container at our Costco)
  • ½ - ¾ cup raw honey (you can taste your granola mixture for sweetness - I can get away with less but if you have older kids used to sweeter things you can bump it up a bit if you need!)
  • ¼ cup organic molasses (I get mine at Costco)
  • 1-2 TB cinnamon
  • 1 TB vanilla extract
Instructions
  1. Put the oats, buckwheat, pumpkin seeds, pecans, and walnuts in a large mixing bowl along with the lemon juice and sea salt. Fill the bowl with water just enough to be able to stir it all together in a sticky mixture. Do not over water because we won't be straining this mixture after it soaks - the more water you put in the more that has to dehydrate out! Cover your bowl with a towel, and leave your mixture to soak on the counter overnight or 8-10 hours. This soaking process decreases the phytic acid in the oats, nuts, and seeds making them digest the best, as well as making more of their nutrients available to absorb.
  2. After the soaking is done, put the rest of the ingredients in the mixing bowl and stir well to combine. You can taste your mixture for sweetness at this point too. I actually use my big stock pot for making the granola mixture as it is easier for stirring!
  3. Spread the granola mixture onto your dehydrator trays (this is the dehydrator I have!) and dehydrate at 125 degrees until the granola is dried out - this can take up to a day depending on how much water you used in the soaking process. You can dehydrate at a higher temp like 150 or 165 degrees which is what I choose to do often and that will take 8 hours or so - many dehydrator brands run differently on those temps so just keep an eye on them! Once the granola is dried out, you can crumble it into an airtight container and store in the pantry.

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Healthy Apple Cinnamon Breakfast Cookies :: Gluten Free, Refined Sugar Free, & Paleo Friendly!

September 1, 2016

Friendly fat and protein packed without refined sugar! Soft and sweet healthy apple cinnamon breakfast cookies are the perfect on the go breakfast or snack!

Healthy Apple Cinnamon Breakfast Cookies :: Refined Sugar Free & Gluten Free!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

We are sending off summer with a bang this year!

The baby of the house just turned 3 (and, well, everything that goes along with being *3*!), my 5 year old ditched the training wheels on her bike like a pro, and my 7 year old is clearing out the garden and helping out a lot with harvest kitchen goals!

Healthy Apple Cinnamon Breakfast Cookies :: Refined Sugar Free & Gluten Free!

I absolutely love summer where we live, but if I’m being honest I’m ready for a little fall!

We have heard news from local farmers that the apple harvest is very, very abundant this year, and that, dear friends makes us super happy! I am more than thrilled to take my crew to pick from their haul this year. We’ll be making baked applesauce for sure, but I also wanted a healthy breakfast I could add to our busy school mornings using the in season, budget friendly fruit!

Healthy Apple Cinnamon Breakfast Cookies :: Refined Sugar Free & Gluten Free!

As my kids are getting bigger, it has become more of a priority in the house to have a breakfast rotation.

It helps school mornings run smoother and less rushed, and makes for less thinking that mom has to do so early in the morning. I think everyone agrees by now that a solid, nutrient dense breakfast gives kids the edge they need to stay focused in school – and it really can be done in a kid friendly tasting way!

Healthy Apple Cinnamon Breakfast Cookies :: Refined Sugar Free & Gluten Free!

These apple cinnamon breakfast cookies are definitely going to be in the line up for rotating on Fridays – which is breakfast cookie day here!

By Friday I don’t usually want to think about anything! I love pulling breakfast cookies from the freezer Thursday night, cooking up some hard boiled eggs, and just setting up a self serve breakfast for Friday morning. These apple cinnamon breakfast cookies are soft and sweet without using any refined sugar. The warm cinnamon and sweet apples make the perfect breakfast, and the protein and fat will keep blood sugars stable until snack or lunchtime.

Healthy Apple Cinnamon Breakfast Cookies :: Refined Sugar Free & Gluten Free!

Happy start to the school year to you my friends!

Healthy Apple Cinnamon Breakfast Cookies :: Refined Sugar Free & Gluten Free!

5.0 from 2 reviews
Healthy Apple Cinnamon Breakfast Cookies :: Refined Sugar Free & Gluten Free!
Author: 
 
Ingredients
Instructions
  1. Pre-heat the oven to 375 degrees.
  2. Put the softened coconut oil and raw honey in a small mixing bowl and blend to combine until smooth.
  3. Add the eggs and blend for a minute.
  4. Add the rest of the ingredients except the apples and blend to combine, and then stir the chopped apples in with a wooden spoon.
  5. Form the size cookies you want into balls in then flatten onto a Silpat or parchment paper lined baking sheet. Bake at 375 degrees for 13-14 minutes. Let the cookies cool at least 10 minutes before handling.

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Frozen Blueberry Yogurt Bites

August 13, 2016

Quick, sweet little yogurt covered blueberry bites perfect for little hands!

Frozen Blueberry Yogurt Bites :: Quick, sweet little yogurt covered blueberry bites perfect for little hands!Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

I just couldn’t let a summer season go by without a blueberry post!

Frozen Blueberry Yogurt Bites :: Quick, sweet little yogurt covered blueberry bites perfect for little hands!Blueberry season is such an abundant time of year where we live and the picking is always so good!

Frozen Blueberry Yogurt Bites :: Quick, sweet little yogurt covered blueberry bites perfect for little hands!With the baby of the family now at picking age instead of just along for the ride, her sisters were quick to show her the ropes by pointing out the biggest blue ones, promising her that those were the juiciest and sweetest!

Frozen Blueberry Yogurt Bites :: Quick, sweet little yogurt covered blueberry bites perfect for little hands!And boy did she learn quickly how to navigate those bushes!

Frozen Blueberry Yogurt Bites :: Quick, sweet little yogurt covered blueberry bites perfect for little hands!My oldest has really been a big help this season, and between 2 trips to the U-Pick field we brought home 60 pounds of blueberries to enjoy fresh and also store away for smoothies for the winter.

Frozen Blueberry Yogurt Bites :: Quick, sweet little yogurt covered blueberry bites perfect for little hands!I had a big bowl of fresh blueberries in the fridge for weeks, and with peach season just beginning my girls were starting to lose their interest in those fresh berries for their fruit! I used a few cups of them for blueberry peach crisp, and then made these fun yogurt covered treats.

Frozen Blueberry Yogurt Bites :: Quick, sweet little yogurt covered blueberry bites perfect for little hands!It was such a quick prep but it really made the girls smile and that is always worth it. An easy and fun hot summer afternoon treat that I could feel good about too!

Frozen Blueberry Yogurt Bites :: Quick, sweet little yogurt covered blueberry bites perfect for little hands!I am pretty sure these would work with just about any berry you are picking this season! It was a fun project for my big girls to help with on a rainy afternoon – kept their hands busy and occupied which is always a plus during the summer break!

Frozen Blueberry Yogurt Bites :: Quick, sweet little yogurt covered blueberry bites perfect for little hands!

Frozen Blueberry Yogurt Bites
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Ingredients
  • 1 cup Greek style plain whole milk yogurt or coconut yogurt (if you have plain whole milk yogurt you can make it Greek style by straining it in a thin cloth for a few hours - the liquid strained off is whey you can use for soaking grains or adding to smoothies, and the thick yogurt behind is "Greek yogurt")
  • 3-4 TB grassfed collagen (optional)
  • 2 TB raw honey or pure maple syrup (optional - if you are trying this with toddlers I would definitely leave this out - the blueberries are sweet enough for those young taste palates!)
  • 1 - 1½ cups fresh blueberries
Instructions
  1. Mix the Greek yogurt, collagen, and honey in a bowl and fold in the blueberries.
  2. Scoop the yogurt covered blueberries out individually onto a silpat or parchment paper lined baking sheet.
  3. Transfer the sheet of yogurt covered blueberries to the freezer for at least an hour to freeze and then transfer the frozen yogurt covered blueberries to a freezer bag to store in the freezer.

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