Tuesday, June 1, 2021

Carrot Cake Bites

I love the ingredients in carrot cake. This is a fun way to get a mouth full of the flavors of carrot cake in a snack bite. They passed the taste test with my 3 year old grand daughter and my husband. Eating one is not enough. I hope you are having a beautiful week. 


Carrot Cake Bites

Ingredients  makes approx 16 bites

10 medjool dates Pitted

1 cup  pecans

1 cup  almonds

1/2 cup shredded carrots

1/3 cup unsweetened shredded coconut

1 1/2 Tablespoon of coconut oil

2 teaspoons cinnamon

pinch of salt 


Directions

Pour all of the ingredients into a power blender and blend until crumbly. It will require you turning on and off the blender to stir with a rubber scraper to redistribute the mixture. Then when process  of blending is complete, roll the mixture into small balls. Store in an airtight container in the fridge. Enjoy





 

Tuesday, August 25, 2020

Healthy Fig Bites (gluten free)

Fig Bites 

             Hi! It has been a while since I shared a recipe. I thought it would be fun to pass this yummy snack along. I have enjoyed eating figs lately. I have been excited about the calcium they have in them. I am always looking for foods that have calcium in them. They are a healthy treat. When you make them into these healthy bites you have a wonderful snack. 💕






Recipe 

3/4 Cup Sunflower Seeds
1/2 Cup chopped up Figs
1/2 Cup Chopped up Almonds (or nuts of your choice)
4 Tablespoons of honey
1/2 Cup Almond Butter
!/2 Cup Old fashioned rolled Oats (gluten free)
1 C unsweetened Coconut Flakes 

Instructions

1. Grind the sunflower seeds in blender.

2. Pour sunflower seeds into a bowl. 

3. Stir in the remaining ingredients into the bowl until all combined. 

4. Form into bites. 

5. Put on cookie sheet and freeze about an hour. Then store in air tight container in the freezer. 

6. Will store about 2 months. 

7. Makes about 16 balls depending on the size you make. Enjoy!!!

Add caption



 

Friday, March 15, 2019

Almond Butter Cups (Healthy)


 These are a fun healthy snack. They can be enjoyed all day long. They are loaded with protein and low sugar. They taste great too.  A great little pick me up for your day. Have a great weekend. Spring is coming up quick. Love it.


Ingredients

Bottom layer

1/3 Cup almond butter (no sugar added) (Or nut butter of your choosing)
3 Tablespoon coconut oil
2 Tablespoons honey
1 teaspoon vanilla extract
3 Tablespoons unsweetened cocoa powder

Top layer

1 Cup almond butter (no sugar added)
1/3 Tablespoon coconut oil
2 Tablespoons honey
1 teaspoon vanilla extract

Makes about 9 regular or 16 mini cups

1. In a small bowl mix together the first 3 ingredients with a spoon. If needed put in microwave for 15 seconds to soften. It should be a nice smooth consistency.

2. Then stir in the vanilla and cocoa powder until all combined and smooth.

3. Put a spoonful into each cup greased muffin pan, mini or regular size. You can also use muffin cups. (I have a picture of making them with cups and without)  It should just be enough to cover the bottom.

4. Mix together the first 3 ingredients for the top layer. If needed put in microwave for 15 seconds to soften and get a smooth consistency. Then stir in the vanilla until smooth.

5. Pour the top layer by spoonful on top of the bottom layer. Smooth with spoon to completely cover the bottom layer.

6. Place muffin pan in the freezer for. Should harden in 30 min. Take out of muffin pan and store in air tight container in freezer or fridge for easy access for a healthy snack. Enjoy!!





Wednesday, February 27, 2019

Coconut Seed Clustered Granola (Grain Free)

 Hi, It has been a while since I took the time to put in a recipe. I still love creating recipes. Britney my daughter has been busy creating too. She is expecting her first daughter after 4 boys very soon. We are excited.  She is a busy Mama.  Our family gets three beautiful grandchildren this year. Great things are happening.

I found some coconut clusters at Costco a while ago. They had coconut, seeds and chia in them and I fell in love with them. Well I have a large bucket of shredded coconut, and so I thought it would be fun to try, and make some on my own. My belief is it is always a healthier option to make your own if you are able to.

Well I made this last week for some friends and it was a big hit with my friends and family so I thought it would be fun to share it with you. I love it!
Ingredients

2 Tablespoons Coconut Oil                  
1/4 Cup Honey
4 Cups of Unsweetened Coconut Flakes
1 Cups Raw Pumpkins Seeds
1 1/3 Cups Raw Sunflower Seeds
6 Tablespoons Chia Seeds

Directions

Stove top method 

In a large pot on the stove. Turn the heat to medium and pour in the oil and honey. Stir together and heat until warm. Then stir in the coconut and turn down the heat to medium low. Stir in the coconut in with the honey mixture until the coconut is all covered. The coconut flakes will start to turn golden. Stir in the seeds and continue to stir until the coconut is a light golden brown. 

Take pot off of the stove and pour the mixture on to a parchment paper or greased pan. Spread out and let cool. Store in an air tight container. 

In oven method Preheat oven to 325

Pour all of the Ingredients into a bowl. Stir it until all ingredients are combined. Pour ingredients on to greased cookie sheet. Spread out the ingredients evenly. Place pan in preheated oven. Bake for 13-20 min. Until the coconut turns light golden brown. You can stir the granola halfway through for even baking. 

Take out of the oven and cool. Store in an air tight container.  Enjoy!




Wednesday, September 27, 2017

Blender Banana "Muffs"( Healthy &Gluten Free)




One of my daughters and I started calling muffins "Muffs" a long time ago. It is has been a fun name for them. Muffins are a family favorite around here. Yum! You can either make the gluten free version or whole grain. Either way they will be delicious. Enjoy!

Ingredients

3 ripe bananas broken up
1/4 cup honey
1 teaspoon vanilla
1 egg
3 Tablespoons coconut oil
1 cup gluten free flour or whole grain
1 teaspoon baking soda
1/4 teaspoon salt


Directions   (makes 11-12 muffins)

1. Heat oven to 350.  Grease muffin pans.
2. Place in blender banana, honey, vanilla, egg and oil. Blend in blender until smooth. 
3. Pour into the blender the flour, soda, and salt. Just until combined. 
4. Scoop muffin mix into greased pan.
5. Bakes for 20-25 minutes until muffin bounces back when you push on it. 
6. Cool muffins on cooling rack. Enjoy!