Every week at school the kids go to the library and take home a book for the week. This week my daughter brought back The Disney Princesses Cookbook. It sometimes drives me nuts how infatuated with princesses and pink and everything girlie my daughter is, but I must admit it’s kinda cute and I really like the idea that they made a whole book where the princesses are cooking and serving others.
Here, my daughter and I adapted a version of their cookies, using ingredients I feel better eating. Plus it gives us time to bond while I explain to her why I believe some ingredients are better than others for our bodies. I think they turned out great, and by judging with the amount that is left just minutes after they came out of the oven, it’s safe to say that the rest of my family agrees 🙂
- 1 cup flour (I used Spelt)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup melted coconut oil
- 1/2 cup coconut palm sugar (or any sweetener really)
- 1 egg (if vegan I think using 1/4 cup flax meal would work, although I haven’t tried it yet. You would probably have to add a small amount of liquid to that)
- 1 cup oats
- 1 cup shredded carrots
- 1/2 cup shredded apple
- 1/3 cup cranberries
- preheat oven to 375 F
- mix first 5 ingredients in large bowl
- whisk together coconut oil and sugar until well combined, then add the egg and mix well
- combine both mixtures and mix well
- add remaining ingredients and mix
- spoon out dough on cookie sheets, spacing them about 1 inch apart (they don’t spread or fluff up much)
- put in the oven for about 15 minutes. Since my daughter was helping me, we ended up with various sizes of cookies, therefore various “done-ness”, and I think they all tasted great.
- cool on a rack and enjoy!
I realize this post is a little late, but I still wanted to share it with you. And it doesn’t have to be made just for Halloween. Kids love fun ways to eat food at any time!
My daughter’s kindergarten class had a Halloween party and I offered to bring a snack. Since Halloween is such a sugar filled time already, I wanted to bring a more wholesome snack. I was inspired to make this after seeing it done with marshmallows inside the apple slices. My daughter loved them and still asks me to put teeth inside her apple slices!
- 4 red apples
- 1/4 cup slivered almonds
- slice the apples
- stick the almond slivers on one slice to create crooked teeth effect
- put another slice of apple on top (some of the almond bits will break, but that adds to the effect i think 😉 )
And voila!! Super easy, super healthy, super fun for the kids!!
Ever since starting to make my own granola at home I have been having so much fun creating new recipes and trying out different flavor combinations! I love how much money I am saving and how healthy it is for me and my family! Not to mention that I decide what goes in it, so really I can have it any way i want 🙂
Here is a recipe I created a few months ago but had forgotten about it until recently. Happy to be able to share it with you.
- 3 cups sprouted buckwheat
- 1 cup soaked sunflower seeds
- 2 cups quick oats
- 1 cup coconut flakes
- 1 TBS cinnamon
- 1/2 cup raisins
- 1/2 cup melted coconut oil
- 1/3 cup honey
- Mix first 6 ingredients together in a large bowl
- whisk together the honey and coconut oil until well combined
- pour in the bowl and mix well. Make sure to really take your time in mixing everything together. If you don’t, you will end up with some really sweet clusters and others not that sweet. Which really isn’t that big of a deal. I just like a uniform texture and flavor with this granola.
- spread on a dehydrator sheet and set it at 105*F for about 12 hours. Check it to see if it is crispy enough before putting it in well sealed containers. Will stay good for weeks!
Serve with your favorite milk or just have it ready to go in a little bag for a quick easy snack! Enjoy!
I love granola. It is so versatile and delicious. Allas the store bought kind is either way too sugary or way overpriced. That’s why I started making my own at home a couple years back. I have a dehydrator, therefore I always choose to make my granola raw and have only experimented with cooked granola a couple times. I prefer the raw version as it is densely packed with high quality nutrients and makes me feel light and alive while still full and nourished. Here is my latest creation. I hope you enjoy it!
- 2 C sprouted buckwheat
- 11/2 C small oats
- 1 C shredded coconut
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 C cacao powder
- 1/2 C soaked sunflower seeds
- 1/4 C melted coconut oil
- 1/2 C maple syrup (or any sweetener of your choice)
- after soaking the buckwheat overnight, drain it and put in a bowl (if you have time to leave it to sprout for a few days, it will bring up the nutritional value a great deal!)
- add the oats and cacao powder and mix well
- then add remaining ingredients and mix thoroughly
- spread on a teflex dehydrator sheet and set at 105*F for about 12 hours or until desired consistency (I like mine crispy, plus the less moisture left in the granola, the longer it will save).
- serve with your favorite milk and enjoy!
Having two kids around, it’s important I take care of myself to keep up with them and the plethora of housework, cooking, running around, and random other things a stay at home finds herself doing. Starting the day off right makes a world of a difference to me. While there are days when I really enjoy sharing in almond buttered toast with my daughter or eating half of my sons super delicious fruit and nut oatmeal, those do not leave me feeling as happy as this chia seed concoction I find myself craving. Not only does this make me feel great but it is so quick to put together! Chia seeds are amazing on so many levels and I try to incorporate them in mine and my family’s diet as often as possible.
- 2 TBS ground chia seeds
- 4 TBS water
- 1/2 banana
- 1/2 cup berries
- 1/8 cup chopped walnuts
- homemade almond milk, or any milk of your choice
- dash of cinnamon
- soak the chia seeds in water for about 10 minutes (that’s usually when I put my kids breakfast together) so they get that gelatinous texture.
- top it off with banana and fresh berries, or any fruit of choice really, and the chopped walnuts
- pour milk over the top, wrinkle cinnamon and enjoy!
(If using whole chia seeds, I recommend soaking them overnight to get that gelatinous texture.)
I like to mix everything up as to incorporate all the flavors. This breakfast leaves me feeling energized and full for quite some time thanks to the chia, banana and nuts. My one year old is actually quite a fan of this breakfast too, but I sometimes find myself having a hard time sharing as I want it all to myself 😉 This makes for a delicious snack too!
Being a mom, I am always on the lookout for some easy to transport wholesome snacks other than fruits and nuts. I am finding that muffins can fit that description pretty well.I got this recipe from my brother. It needed some tweaking to make it to our standards of healthy. I am happy with the results and so are my kids!
- 2 cups rice flour
- 4 tsp baking powder
- 1/2 tsp salt
- zest of one small lime
- 2 eggs
- 1 cup almond milk
- 5 TBS honey ( or other sweetener of choice)
- 4TBS melted coconut oil
- 1 cup blueberries (fresh or frozen)
- Preheat oven to 425 F
- Mix first 4 ingredients in a bowl
- Mix remaining ingredients in another bowl, minus the blueberries
- Combine both dry and wet ingredients until incorporated
- Fold in blueberries
- Pour in oiled muffins tins (I find that coconut oil works best here)
- Bake for about 20 minutes, or until a toothpick comes out clean
- Let cool for 5 minutes before removing from the tins
- Try not to eat them all too fast!!
I have a friend who loves hummus but can’t tolerate beans. I made this recipe for her birthday and she was so happy. I myself love all forms of hummus but am particularly a fan of this one because of how quick and easy and healthy it is. In 10 minutes, I whipped this up and now I have a dip and a sandwich spread that will last a few days in the fridge.
- 1 medium zucchini
- 1/4 cup olive oil
- 1/2 cup tahini ( i like to use raw tahini to make this a raw hummus)
- 1/4 cup lemon juice
- 2 cloves of garlic
- 1/2 tsp cumin
- 1/2 tsp paprika
- dash of chili powder
- 1/2 tsp salt
Process everything in a food processor until smooth. Serve with fresh veggies, crackers or chips. I usually serve mine with raw crackers that I make in our dehydrator. Double this recipe if wanting to make this for a crowd.
On a nice warm day like today, a slushy is refreshing. Since I had just made a batch of almond milk and felt a little nutty, I whipped this up for my family at snack time.
- 4 medjool dates, pitted
- 1/4 cup almond butter
- 2 TBS raw cacao powder
- 3 cups almond milk
- 2 cups of ice
Put everything in the blender in that order, blend, serve and enjoy!
Will make about 4, 8 oz servings. We enjoyed ours with a bowl of sweet strawberries.
My daughter had been asking for some sorbet, and I usually keep a good amount of frozen fruits in the freezer to whip up a batch of sorbet or raw ice-cream. But all I had that day was frozen strawberries. So I looked in my kitchen to see what I could make to satisfy her craving for a treat. Thats when I came up with this quick, easy and delicious Coconut Strawberry Bliss.
- 1 cup organic coconut milk fat that you get from scrapping off the top of a 13.5 oz can of organic full fat coconut milk. Don’t shake the can or the water and fat will be mixed up and you will get a more watery substance, (which is still delicious, just a different consistency)
- 2 cups organic frozen strawberries
- 1 TBS honey (or more to taste)
Put everything in a high speed blender and blend until smooth. I topped it off with some cacao nibs, but I’m sure fresh fruit or just on it’s own would be just as delicious. It took me a total of 7 minutes, including eating it. No not really, but almost 😉 You should get a nice heavy creamy consistency that you can eat with a spoon.
This will give you about 4 portions of about 5 oz each, which is really all you need when indulging in coconut milk fat. That stuff is delicious but rich. Enjoy!