If I was a mom who baked cookies everyday for my children as they skipped home from school, these granola bites would be on my list. But I am not that mom, so I made them for myself. And ate almost all of them for myself. Don’t judge. I consider it research for my followers. They were all delicious, just in case you were wondering. Simple. Easy. Clean. Yummy. Exactly how I like my recipes.
1 1/2 cup oats
2 TB almond flour
1/2 cup unsweetened applesauce
1/4 cup natural peanut butter
2 TB honey
1/2 tsp salt
1/2 tsp vanilla
10 drops liquid stevia
1/4 cup mini-chocolate chips
Mix all ingredients with a fork or a mixer. Drop into 12-16 equal portions on a cookie sheet. Bake at 350 degrees for 12 minutes. If you have any left over, they do freeze well.
I was having a discussion a few weeks ago with a friend about her desire to find a granola bar recipe to replace the store bought granola bars she was currently buying for her kids. The challenge was to find a recipe that was easy and not loaded with excessive amounts of sugar. The challenge was accepted and these beautiful granola bars are the result…
Soft, chewy, delicious, easy, healthy, nutrient dense. These granola bars aren’t just for the kids! Give them a whirl. I know you’ll love them, too!
1/2 cup sunflower seeds (unsalted)
1/2 cup pumpkin seeds (unsalted)
1/2 cup chopped almonds
3/4 cup raw oats
1 1/2 cups puffed brown rice
3/4 cup dried cranberries (no sugar added)
1/2 cup natural almond butter
1/2 cup raw honey
1 tsp sea salt
1 tsp cinnamon
1 tsp vanilla
Layer sunflower seeds on a cookie sheet and bake in oven on 350 for 7 minutes. Add chopped almonds and pumpkin seeds for another 7 minutes. Remove from oven and mix with cranberries, oats, and puffed brown rice in a large bowl. In a saucepan, heat almond butter, honey, salt, cinnamon and vanilla until melted. Pour over seed mixture and mix well. Press into a 9 x13 (or 8×11.5) inch pan, cover, and refrigerate for 1-2 hours. Remove and cut into 24 equal squares.
1 bar is approximately 120 calories
My mom makes carmel popcorn every year beginning at Halloween and continuing through the New Year. It’s delicious. It’s gooey. And I love it. But I can’t stop eating it when I’m at her house! (ask my sisters..I have been found scraping the carmel off the bottom of the bowl with a spoon). I knew this year I had to come up with a healthier option, so I started playing with ingredients this weekend.
And this happened…Oh my. There are not enough words to describe this gooeyness and crunchiness. It’s like Christmas and my birthday in a bowl. Yum. And all healthy ingredients!
I still love yours, Mom!
1/2 cup popcorn kernels
3/4 cup honey
1/4 cup nut butter (I did 1/2 peanut butter, 1/2 almond butter)
1/2 cup almonds (chopped)
1/2 tsp cinnamon
1/4 tsp sea salt
Air pop popcorn in air popper. Place in a large bowl, add chopped almonds, and toss. In a saucepan, combine honey, nut butter, cinnamon and sea salt. Pour mixture over popcorn and mix well. Place in fridge to let harden, then divide into serving sizes. Makes 10 one cup servings. (about 179 calories per cup)
If you have lived in Utah for any amount of time, you most likely have an obsession with Cafe Rio. Yes, you do. Admit it. I do, and I’ll shout it from the rooftops! Man….I love those salads. Not more than nut butters, but I do love them. But you know me…I needed a Healthy Mama version to just keep in my fridge and make all sorts of deliciousness using it. So, here ya go! Trish created, Jesse approved.
PS – my Cafe Rio Salad version coming soon!
1 packet ranch dressing mix
1 cup plain Greek yogurt
juice of 1 lime
2 tsp garlic
1/2 cup chopped cilantro (more or less to taste)
1/4 cup green enchilada sauce
Mix all ingredients in blender until well mixed. If you want a thinner dressing, add a little milk. Store in fridge.
When Jesse and I lived in Idaho, it was tradition to go to my in-laws for Sunday dinner. On one such occasion, my mother-in-law introduced me to Bruschetta (don’t ask me why I had lived 20+ years without experiencing this), but I was hooked from the first bite. Oh my. Since then, I have had Bruschetta many times at her home and when we go out to an Italian restaurant, but I have never attempted to make my own. Until today.
It’s Sunday so it seemed appropriate to experiment with a healthy mama version. It’s simple, easy to put together, and absolutely delicious. This may be a permanent Sunday tradition!
3 roma tomatoes
1 TB olive oil
1 tsp minced garlic
1 tsp balsamic vinegar
3-4 basil leaves
Dice tomatoes small and tear basil into small pieces. In a medium bowl, add all ingredients, mix well and sprinkle with sea salt to taste. Cut a homemade french baguette (I bought mine at a local bakery where they bake them fresh everyday) into thin slices, layer on a cookie sheet, lightly coat with olive oil and broil for 1-2 minutes. (stay close by the oven as they brown very quickly). Top bread pieces with a spoonful of bruschetta mix. Repeat every Sunday.
It’s no secret that I am in love with peanut butter. Like-eat-it-right-out-of-the-jar-with-a-spoon in love with peanut butter. Or almond butter. I’m not picky. If you want to try a super-duper yummy summer (or any season) treat, try this one. It will not disappoint. It has peanut butter in it. What do you expect?
Spread nut butter between 2 slices of banana, plop in the freezer, then eat until your heart’s content!
As a side note, I post most of these on my Instagram account (@trishallen), but I also like to document them here so you can find a recipe easily when you need it!
This post needs no story behind it. Sometimes we just need a chocolate fix. Here is one my favorite chocolate fixes…Chocolate Protein Pudding!! Have a great weekend!
1/3 cup low-fat cottage cheese
1/3 cup 0% plain Greek yogurt
2 TB chocolate protein powder
1 TB plain cocoa powder
Blend all ingredients in a small blender. Add a small amount of water if needed (be careful…you don’t want runny pudding!) Eat immediately or refrigerate. Top with berries for a yummy dessert!