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...

{Old Fashioned} Popcorn

Like most of the American population, we love to eat popcorn when watching movies.

While air popped corn is great, sometimes it's fun to make old fashioned stovetop popcorn.

The boys love to help and they get so excited when the kernels finally start popping.

I used to make it with canola oil, but since I've switched to unrefined oils, I've started using good old fashioned bacon grease.

It gives the popcorn a great flavor so no need to add additional butter, just toss with salt and some fresh grated parmesan and enjoy!













Old Fashioned Popcorn

2 spoonfuls of bacon grease
1/4 cup organic non GM corn
Sea salt
Parmesan, grated (optional)

Put bacon grease and popcorn in saucepan and cover. Heat over medium heat, gently moving pan across the burner for 4-5 minutes or until popcorn pops.

Continue moving pan back and forth so the corn does not burn. Once kernels have slowed popping, turn off heat and let sit to pop remaining kernels. Sprinkle with salt and parmesan cheese.

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...

Kale/Chard Veggie Chips

I got some chard and kale in my bountiful basket the last month and had no idea what to do with either of them. I finally found this recipe for kale chips and thought I'd give it a try. I was really surprised when I liked them. A lot. My boys gobbled them down in seconds. I gave up potato chips when I was like 18, so my boys have only had them once or twice in their entire life, and I have to say we like these as much as we do potato chips. Even better, these are some of the healthiest vegetables on the planet and they're super easy to make (just don't try and store them in an airtight container like I did- you must eat these fresh).

Wash and pat dry kale or chard leaves. Toss with olive oil and sea salt. Spread out on a cookie sheet and bake in 300 degree oven for 5-20 minutes or until crisp- depending on what kind of leaf you use (they will crisp up more after removing from the oven). Eat as many as you like- completely guilt free!

*I found that with the curly kale the centers didn't quite get as crisp as the ends, so we only ate the curly part, but with flat kale or chard the entire thing is crunchy, just like a potato chip.
*Flat kale cooks in less than 5 minutes so watch closely!

Chard Chips

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.

BEST Blueberry Muffins!

I have tried DOZENS of blueberry muffin recipes over the years hunting for the perfect muffin. Most of the ones I tried had the consistency of a  biscuit but I prefer cakelike bakery muffins.

Some passed the white flour test but failed miserably when I substituted whole wheat flour. I almost gave up on the possibility of making a delicious 100% whole wheat blueberry muffin, but I'm glad I persevered.

I am happy to say that I have FINALLY found the PERFECT Blueberry Muffin recipe!

And, Yes! It tastes just as delicious when using 100% whole wheat flour!

(top image is white flour, right is whole wheat).

So where did this elusive recipe come from? It originated from a blueberry white chip muffin recipe from http://verybestbaking.com/ but of course I had to modify it to suit my specifications... Here is the modified recipe:

BEST Blueberry Muffins!

2 cups freshly ground whole wheat flour

1/2 cup organic sugar

1/4 cup organic brown sugar

3 teaspoons baking powder

1/4 teaspoon salt

1/4 cup butter softened

1 teaspoon vanilla

1 egg
1 cup milk

Zest of one lemon (1 1/2 teaspoons)

1 1/2 to 2 cups blueberries

Walnuts, optional

Streusel Topping

1/3 cup organic brown sugar (or 1-2 tablespoons of honey)

1/3 cup oats (optional)

1/4 cup flour

1/4 teaspoon cinnamon

3 tablespoons butter

Preheat oven to 375 degrees. Line or oil muffin cups (12 to 18).

Cream sugars with butter then stir in vanilla, egg and lemon zest (do not omit zest it adds great flavor). Mix dry ingredients and stir with wet alternately with milk. (I like to add dry ingredients right on top of the wet and just mix it with a fork a little before incorporating into the wet- saves an extra bowl...)

Fold in blueberries and walnuts if desired. Spoon into muffin pans filling 3/4 full. Sprinkle with Streusel Topping. Oats are optional in the topping (pictured in the whole wheat version) and I find it easier to mix with a fork if the butter is at room temperature.

Bake for 22 to 25 minutes. Cool in pan for 5 minutes before transferring to cooling rack.

*I highly recommend using freshly ground whole wheat flour. If you use store bought whole wheat flour you should definitely use King Arthur brand, it's the only one I've used that resembles fresh ground whole wheat.

*You can also use 1/2 cup of honey instead of both sugars. And use 1 to 2 tablespoons of honey in place of sugar for the topping. The flavor and texture isn't quite as rich, but it still works. 

Cheesy Bacon Popovers

This was in the Williams Sonoma kids cookbook I recently bought (I modified to be whole wheat). They are so delicious and fun for kids!

Cheesy Bacon Popovers

Bacon, 8 slices fried 
1 cup shredded sharp cheddar cheese
1/4 cup grated parmesan cheese
1 cup whole wheat flour
1/2 teaspoon salt
2 eggs
1 1/4 cups milk
2 tablespoons butter, melted

Preheat oven to 450. Grease 12 cup muffin pan with butter or cooking spray. Spoon 1 tablespoon of bacon into each cup. Mix the cheeses together and spoon 1 1/2 tablespoons into each cup.

In a large bowl stir flour and salt. Whisk in eggs, milk and melted butter. Pour mixture evenly into 12 muffin cups.

Bake for 15 minutes. Reduce oven temperature to 350 and bake for another 15 minutes until popovers are puffed and golden. Do not open the oven while baking or they will fall. Serve warm.

*Also tastes great using chopped red or orange peppers and green onions in addition to or in place of bacon.

Banana Muffins

These are the yummiest banana muffins, they taste just like banana bread. Sometimes I make the crumb topping with oats, you can also make it without. If you want to go healthier you can add 1/2 cup oats to the batter- it makes it a tad drier so I'd recommend adding another banana if you have one, but it still tastes delicious either way.

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 ripe bananas, mashed
1/2 cup brown sugar
2 eggs
1/2 cup butter
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup walnuts, chopped

Crumb topping
1/3 cup brown sugar
2 tablespoons flour
1/8 teaspoon cinnamon
1 tablespoon butter
2 tablespoons oats (optional)

Mix wet ingredients, then stir in dry ingrients until well mixed. Stir in nuts. Mix crumb topping. Pour batter into greased muffin pan and top with crumb topping. Bake at 375 for 20 minutes.

*You can also use this for banana bread- makes a smaller loaf- just bake for 50-60 minutes.
*I'm lazy and sometimes don't make the topping, they still taste great- I just usually add a bit more brown sugar to compensate...

Oatmeal Cookies (whole wheat!)

I've never really been a big fan of oatmeal cookies. But I was trying to think of "healthier" snacks I could feed the boys and figured it was time to try them again. I used 100% whole wheat flour and you can sneak in all sorts of things like flax seed or wheat germ- you can't even taste it.

These little cookies are so addicting- you can't eat just one. The cinnamon mixed with raisins and a hint of chocolate are just so fabulous, we ate three batches in two days! If you choose not to use whole wheat flour the consistency might be off- just make sure they're not too sticky or too crumbly, they should be just moist enough to stick together without falling apart.

1/4 cup butter, softened
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg

1 teaspoon vanilla
3/4 cup whole wheat flour
1 cup rolled oats
1/4 cup flax seed (optional)
1/4 cup wheat germ (optional)
1/4 cup chocolate chips
1/2 cup raisins
1/4 cup chopped walnuts

Preheat oven to 350. Cream butter with sugar, cinnamon, soda and salt. Beat in egg and vanilla. Add dry ingredients and mix just until crumbly. If it's too sticky just add a bit more oats to the mixture. Drop onto cookie sheets and bake for 9-11 minutes. Let cookies cool before transferring to wire racks otherwise they will fall apart. Another yummy variation is to use dark chocolate and cranberries instead of raisins and chocolate chips.

Morning Glory Muffins

More muffins! This is one of my favorite muffins- it's a close call between these and the pumpkin muffins, but these might win out. They are like mini carrot cakes. I make them with 100% whole wheat and when you add the carrots, apples and raisins, it's hard to get more nutrition packed into one tasty little muffin. This recipe comes from my favorite King Arthur Flour Whole Grain Baking book.

1/2 cup raisins

2 cups whole wheat or white flour

1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoons ginger
1/2 teaspoon salt
2 cups peeled/grated carrots
1 large apple, peeled, cored, grated
1/2 cup coconut
1/2 cup walnuts
1/3 cup wheat germ (optional)
3 eggs
2/3 cup vegetable oil
1/4 cup orange juice
2 teaspoons vanilla
Preheat oven to 375. Soak raisins in orange juice in a small bowl. Mix dry ingredients. Mix wet ingredients, add together just until moistened. Drain & stir in raisins. Scoop into muffin cups and bake 25-28 minutes. If you really want to be bad- top with a bit of cream cheese frosting...

Cranberry-Orange Muffins

I got this recipe from my friend JoAnn who is an amazing cook- I have used her recipes several times here and have several more I will be posting in the future (look for mango chicken in the next few days!) Muffins are my boys favorite snack and I'm always looking for healthier recipes that I don't feel guilty snacking on as well. This recipe fits the bill. JoAnn posted it on her blog here. I just changed a few things. They are very filling, almost like an oatmeal cookie, my boys gobbled them up in a matter of minutes.

2 cups whole wheat flour (I use freshly ground white wheat)
1 cup oats
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup brown sugar

1 egg

1 cup orange juice

1/4 cup oil

1 teaspoon vanilla

1 cup craisins
1/2 cup chopped walnuts
1 tablespoon orange zest (or to taste)

Preheat oven to 400 degrees. Soak the cranberries in the orange juice in a separate bowl while preparing the batter. Mix the dry ingredients then add the wet ingredients including the cranberries in orange juice and orange zest. Fill muffin cups 2/3 full and bake for 15-17 minutes.

Pumpkin Muffins (whole wheat)

This is the best pumpkin muffin recipe! It is so scrumptious. And any muffin recipe with 100% whole wheat that tastes fabulous is totally worth making. I think my boys like muffins better than cookies- the batch was devoured in less than 30 minutes!

*NOTE: I've updated this recipe and reduced the sugar by more than half. This version is healthier and tastes just as fabulous, however if you want to double the sugar and use white flour, you can!

I prefer using butternut squash in place of pumpkin in almost all my recipes- it has a milder flavor and seems a bit more moist than pumpkin. We have a local farmer that sells them for 50 cents each in the fall. They can be stored in a cool place for 6-8 months or you can slice in half, sccop out the seeds, microwave for 10 minutes, mash and freeze in ziploc freezer bags. I freeze 1 cup at a time then it's easy to pull out and use in a recipe.

This recipe comes from my favorite Whole Grain Baking book by King Arthur Flour, but I've modified it to be a little healthier.

Whole Wheat Pumpkin Muffins

1 cups whole wheat (I use freshly ground white whole wheat or King Arthur whole wheat flour)

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 cup (1 cube) butter, melted

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 cup pumpkin (I use fresh pumpkin or butternut squash)

3/4 cup chopped walnuts or pecans (I love it with pecans)

Preheat oven to 350. Whisk together flour, soda, baking powder, salt, and spices in bowl. Cream together butter & sugars in large bowl until light and fluffy. Beat in eggs one at a time. Beat in vanilla and pumpkin. Add the dry ingredients mixing until evenly moistened. Stir in nuts. Pour batter into 12 muffin tins, bake 22-25 minutes.