No bake brownie bites (from Marathon Mom)

These no-bake brownie bites are from the Marathon Mom http://themarathonmom.com/no-bake-brownie-bites.htm it is one of the few recipes that doesn't need modification. It is healthy and tasty. It is perfect for a snack on the go or as a dessert.

*I have also made it using only 8oz of dates (that's how they sell them at our commissary) but I had to add about 1/4 cup maple syrup to get them to stick better.

Click here for the recipe

Homemade Kettle Corn

Here is another new favorite {healthy} snack. This popcorn couldn't be more fun to make- the kids just love to watch it pop- and is SO tasty!

Guilt-free Honey Wheat Oatmeal Cookies (no sugar!)

These little cookies are not only made from wholesome natural ingredients but are pretty darn tasty and with only 1/2 cup of honey to sweeten the whole batch, you don't have to feel guilty about serving them up to your kiddos or eating one (or three) yourself!

No Bake Energy Bars (No sugar!)

This is the new favorite snack around our house. These yummy bars are loaded with nutrients and don't include any refined sugar, yet they are as tasty as any cookie or granola bar. They are super easy to make and you can add your favorite healthy ingredients such as chia seeds, wheat germ, etc...

Real Fruit Frozen Yogurt (with or without the yogurt)

There's nothing better in the summertime than homemade ice cream.

Well, nothing except frozen yogurt that is...

It is the easiest thing to make- no measuring of ingredients, simply blend in whatever you want and enjoy!

You don't even need an ice cream maker- a blender will work just fine.

And you don't really have to use yogurt...unless you want to.

All you need are a few ripe frozen bananas and some fresh or frozen fruit. It's 100 % healthy, no sugar added- a snack that you can feel good about serving!

Real Fruit "Frozen Yogurt"

3 ripe bananas, peeled and frozen

Fresh or frozen fruit (strawberries, mango and pineapple are the best combo I've found, if they are frozen, defrost slightly before blending)

1-2 cups plain yogurt or milk (optional)

Blender method:

If you prefer a chunkier ice cream, blend the bananas first, then stir in the remaining fruit, otherwise put all fruit into a blender (including 3 frozen bananas). If you want a creamier consistency, stir in one to two cups of plain yogurt or a bit of milk (if using milk, add a little at a time to desired consistency). If too thin, add more frozen fruit, if too thick, add more milk/yogurt. Serve right away and enjoy!

Ice cream maker method (makes more ice-cream-like consistency):

Blend bananas and desired fruit (if you want chunkier ice cream, chop your fruit- like strawberries- and set aside). Pour the banana mixture into your ice cream maker and turn on. Add chopped fruit and any yogurt/milk (if using milk, pour a little at a time to desired consistency) and mix according to the directions until it becomes frozen (my Cuisinart takes about 15 minutes).

If you are lucky enough to have any leftovers, you can freeze them. Just be sure to give yourself adequae thawing time before eating again, as it tends to freeze pretty solid.

You really can't go wrong with this- just add whatever fruit you like to the desired consistency. No sugar needed and you can say yes to second helpings!

No Bake Cookies

These are my husband's favorite cookies. I knew that if I couldn't find a way to make these using real ingredients, I would fail to have him on board with the whole "real food" thing. He's already concerned that he'll be eating tofu with a side of cardboard when he comes home...

Anyway, these cookies were easier than I thought they'd be- in fact they actually set up every time using honey. With sugar I always failed miserably- either I undercooked and they didn't set up or I overcooked and they were dry and crumbly. I've had success every single time with this one!

No Bake Cookies

1/3 cup butter or coconut oil (I prefer coconut oil)
1/2 cup milk
1 cup honey
1/4 cup cocoa
1/2 cup peanut butter (the real kind- the only ingredient should be peanuts!)
1 teaspoon vanilla
3 cup oats

In a saucepan over medium heat, combine butter, milk, honey and cocoa. Bring to a boil, stirring constantly, and boil 1-2 minutes. If you choose to use coconut oil, which I think gives it a better flavor, heat it for less time, just until it starts to boil up the pan, but don't let it boil over.

Turn off heat and stir in peanut butter. It will take longer for real peanut butter to melt since it's stored in the fridge, so I like to keep the pan on the warm burner, but with the heat off. Stir the peanut butter until mostly melted, then remove pan from heat, and stir in vanilla and oats until well mixed.

Drop by spoonfuls onto parchment lined cookie sheet and refrigerate or freeze until set (about 10 minutes).

No Bake Cookie Bars

Another pinterest recipe...these are fabulous. They're similar to no-bake cookies (which I figured out how to make with honey instead of sugar!) except more fudgy. I just changed it a bit, left out the craisins and added coconut.

No Bake Cookie Bars

1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil
1 teaspoon vanilla
2 cups oats
1 cup organic semi-sweet chocolate chips
1 cup unsweetened shredded coconut

In a saucepan, melt together peanut butter, honey and coconut oil, bring to a boil stirring constantly (careful not to burn the honey!)

Remove from heat and stir in vanilla, oats, chocolate chips and coconut. Stir until combined and chocolate chips are melted.

Spread into an 8x8 foil/parchment lined baking dish. Refrigerate until hardened, about an hour. Remove from pan and slice into bars. Store in the refrigerator.

Make sure you are not home alone after baking these. They're dangerous...

No Bake Oatmeal Cookie Bites

These little cookie bites are a great way to get your sugar fix while still sticking to healthy ingredients. It's also a great recipe for kids to help with.

2 cups oats

1 cup unsweetened coconut

1 cup natural peanut butter

1/2 cup flax seed

3/4 to 1 cup honey (if they don't stick well add more honey or maple syrup)

1 teaspoon vanilla

1 cup raisins (or chocolate chips if you really want to go sweet)

1 teaspoon cinnamon

1/2 cup chopped pecans

Mix all ingredients together using stand mixer (it's really tough to mix natural peanut butter by hand!) and roll into bite-sized balls. Store in airtight container (if they last that long).

Brown Rice Crispy Treats (healthy!)

I was looking for a great snack that could also double as dessert and still fit into my Real Food goal. This was the perfect snack. I love it, my boys love it, it's awesome. I got this recipe from Happy Healthy Mama and modified it just a tad.

Brown Rice Crispy Treats

1 cup natural peanut butter

1/2 cup honey *see note

1 teaspoon vanilla

1 teaspoon cinnamon

4 cups puffed whole grain (I used 2 cups puffed brown rice and 2 cups puffed millet)

In a large bowl mix together peanut butter, honey, vanilla and cinnamon. Stir in the puffed grain. Wet hands or use a bit of oil to prevent sticking, and either roll into balls or press firmly into an 8x8 cake pan and slice into bars.

*Note: I only used half the honey the original recipe calls for. They still taste fabulous and are really sweet, I think twice as much honey would be too sweet for my taste. It would help them stick together better though, so if you have a hard time getting them to stick, try adding a bit more honey or just put a little coconut oil on your hands.

Fruit bars/balls (aka larabars)

This is one of my favorite healthy snacks and my boys love them too. They are really easy to make if you have a food processor and the combinations are endless. I think the best website for different variations is the Enlightened Cooking blog.  

For the more traditional larabar style (shown above) you'll need to start with some dates. My first batch I used the Costco size dehydrated dates. Unfortunately those won't stick together unless you add something super sticky (like a lot of peanut butter). I got smarter though and got whole dates (seedless would have been easier, but they still worked!)

I simply use a 50/50 combination of fruit to nuts. I don't even really measure, just throw in my fruit and nuts at the same time and mix them all up until they're tiny.

Date bars (aka Larabars)

50% fruit, I used whole dates, golden raisins and unsweetened coconut

50% nuts, I used walnuts

Put desired fruits and nuts into food processor and blend to fine pieces that stick together. Line an 8x8 baking dish with plastic wrap or parchment paper and pour mixture in. Press mixture firmly into bottom of pan and refrigerate or freeze 1 hour. Slice into bars and serve. I like to store mine in the refrigerator because it helps to retain the shape.

Apricot balls

50% fruit, I used dehydrated apricots, golden raisins and unsweetened coconut

50% nuts, I used walnuts

Put desired fruits and nuts into food processor and blend to fine pieces that stick together. Dried fruit will not stick together well unless you add something like peanut butter or honey which changes the flavor, instead I roll into balls and refrigerate until ready to serve.

Peanut Butter Monster Cookies (flourless)

I wanted to make cookies for my friend who cannot eat gluten and came across this recipe. I didn't expect too much from them, lacking flour and all, but was really surprised at how yummy they are!

They are soft and moist and quite similar to my Oatmeal Cookies, just with peanut butter instead of flour.

Peanut Butter Monster Cookies

1 1/4 cup organic brown sugar
1/4 cup organic sugar
1/2 cup butter, softened
3 large eggs
1 1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
1 1/2 cup natural peanut butter
4 1/2 cups rolled oats
1 cup organic chocolate chips
1/4 cup craisins
1/4 cup raisins

In a large mixing bowl cream butter, sugars, egg and vanilla. Stir in salt, cinnamon, baking soda and peanut butter. Add rolled oats and mix until combined. You will need a stand mixer for these- they are thick cookies to try and mix by hand. Stir in the chips, craisins and raisins.

Drop by spoonfulls onto ungreased cookie sheet. Bake at 350 for 10 to 12 minutes (if you are using stoneware it takes a bit longer to bake). Let cookies sit for 5 minutes before transferring to cooling rack.