School Snacks AND Easy Peasy Granola AND Blueberry Banana Whole Grain Muffins

School is starting in T-minus 2 weeks... AH! How exciting and wonderful, yet how many of us parents dread of the renewal of lunch/snack packing? Or the low-grade anxiety of getting back into the natural swing of things that takes a few weeks to get into a more normal groove. Yes, it will come. But, what ways can we prepare and make these transitions more peaceful and full of nourishing vibes?

One of the helpful puzzle pieces is finding and planning ways to nourish and feed our bodies good food and plants. This usually means for me making a big batch of GF muffins or bread or even cookies to have on hand and pack and enjoy for the week. It also involves having a few fun snack and after school foods ready and available. And then also having a few super easy, one-pot or pan type meals ready to go to help with all the craziness. Taking a few steps to plan can help all this go smoothly and of course gathering as much colorful foods from the local farmer's market or beloved garden is one of the best places to start. Can we teach our kids the joy of a piece of fresh fruit for their packed snacks? An apple or peach in all their wonderful beauty and crunch? Maybe a seed or nut butter dip to make fruit or veggies more interesting if need be?

It also amazes me how if you chop up veggies in a special way and make a design with it my kids will more likely eat the veggies. Or if they help me with the chopping and peeling or with the putting together of a salad...then, they will definitely eat more veggies! So many times the easy route seems to be just buying all the packaged items at that stores, but if we could just give ourselves 15 minutes a day or even just 30 minutes at the start of the week we could chop up a TON of finger-picking veggies and fruit that is easy to pack and eat every day that week. These are my most go-to snacks for my kids...fresh fruit and veggies. Sometimes we make hummus or yogurt dips or bean dips to make the dipping more fun, but I bet you will be surprised how fun and colorful fruits in veggies in the snack bag can be. Get a fun reusable case and have them do the refilling each day to even get your kids involved with their own snack making. Making a big batch of homemade hummus or salsa always helps makes veggies look more interesting too ;) What are some tricks and quick recipes that you have? Please share in comments for all of us to enjoy...!


A new make ahead, easy to grab and pack, or after school snacks:

Granola Yogurt Fruit Parfaits Recipe

{gluten, dairy, nut, seed, egg, and soy-free and VEGAN}

2-3 cups of rolled certified gluten free oats

2-3 cups of rice puff cereal

1 cup of raw pumpkin seeds

1/3 cup of maple syrup

1/4 cup off molasses

1/3 cup of avocado oil

pinch of sea salt

and a sprinkle of cinnamon 

1/2-1 cup of dried fruit (combo of raisins, cherries, cranberries)

Mix all of the above ingredients in a large mixing bowl with your hands and then spread thin on a parchment covered 11x15 baking sheet and bake at 350 for 25 minutes until crispy golden brown. Pull from the oven and pour on the dried fruit and then let cool and dry for another few hours and then your granola is ready for crunchy, tasting, and packing up in a jar for the pantry and ready to pull out for quick breakfasts or snacks. 

When packing a jar parfait, drop the yogurt of choice on the bottom and then layer some fresh berries, banana or whatever fruit you desire and then layer with some granola on top. I especially lot this snack when you can get so many fresh berries and peaches and fruit at the local farmer's market. Lots of fresh flavor, crunch, fiber and beauty. This is an easy breakfast or snack to pack and grab to go out of the house!

Some other easy big batch recipes for packing for easy to-go snacks:

Homemade Hummus

Fresh Salsa

Zucchini Brownie Bite Muffins

Zucchini Mini Muffins

Maple Sunbutter Apple Dip

Millet Oat Breakfast Bars

and another full of fiber whole grain muffin recipe...

Blueberry Banana Whole Grain Muffins Recipe

gluten, dairy, egg, honey, nut, seed and soy-free

3 cups of  favorite whole grain gluten-free flour blend (or mix the following)*
   1/2 cup of quinoa flour

   1/2 cup of buckwheat flour
   1/2 cup of millet flour
   1/2 cup of brown rice flour
    1 cup of GF oat flour
* I put all dry grains of the above in my Vitamix dry blender and grind soft into flour*

1/3 cup of tapioca starch/flour

1/3 cup of coconut palm sugar

2 ts. of baking powder (I use Hain brand for corn-free)

1 ts. of baking soda

1 ts. of sea salt

3 mashed ripe bananas (about 1 cup of bananas)

3/4 cup of coconut milk beverage

1 lemon freshly juiced and zested (1/4 cup)

2 TB of apple cider vinegar

1/4 cup of maple syrup

1/3 cup of avocado oil
1/4 cup of applesauce

Plus 1 cup of fresh blueberries

Mix all the dry ingredients together first, then add in the wet ingredients and whip up together well. Lastly fold in a cup or as many blueberries you want. Then, use an oil covered scoop to scoop into muffin tins. Bake the muffins in a 350 degree oven for 25-28 minutes depending on your oven.

Pull from the oven and let cool for at least 20 minutes before biting into :)

Homemade muffins, with ingredients full of nutrients and that you can trust are such wonderful to-go breakfasts and snacks for kiddos. They see it as a treat and really you are treating them to baked good full of whole grains and minerals to feed their brains and energy. I like to make a batch in the beginning of the week and have them ready and available on the counter to quick pack up if need be.

What are some homemade or quick whole food school-ready snacks and foods you have ready in your kitchen? I would love to hear more great ideas! Another great plan is to have a few easy one-pot or crock pot meals ready for the first few weeks of school starting which may be helpful for parents with hungry kiddos right when you get home, or for teachers who are always putting in those long hours. Here is a link to browse some easy one-pot meals to look ahead and prep for those long days ahead. One of my favorites is Cauliflower and Sweet Potato Chickpea Curry!

Much love and light as always xoxo
Stephanie

Strawberry Milk

"Momma, can you make me pink milk??...or maybe a strawberry smoothie, or wait, how about strawberry milk!" 

Hmmm, I barely EVER say NO when my kids ask me for good food...Yep, that's alway a YES for sure! 

I have to admit, strawberries and creamy milk sounded divine to me too, and with the last bag of frozen strawberries from last summer it was even more special. How many more weeks till strawberry picking?!? The special-ness of those last berries were not lost on us- we made sure to really savor them. And this was a sweet and fabulous way to enjoy summer goodness months after. And even now, enjoying them gives us that last push to make it to spring!

This recipe is super simple and basic, but I added a few things to make sure that it was nutritious and protein packed as well. So because we are a strict dairy-free house because of severe allergies this milk is most definitely not cow milk, instead we added full-fat coconut milk for the fats, nutrition and creaminess! Also, an added scoop or two of gelatin makes this milk still full of protein, a 12 grams per TB is what gelatin offers, also countless amounts of goodness. So whip this one up, impress your kids, or heck, bring back your inner-child for just a moment and sit and enjoy yourself some pink strawberry milk!

Strawberry Milk Recipe

{gluten, dairy, egg, soy, nut, seed and sugar-free}

2 cups of frozen or thawed strawberries [can be chopped or wholes]

1/2 cup of juice [or water] of choice

1-2 TB of fresh lime juice

sprinkle of quality sea salt

1/4 cup of maple syrup drizzled (more or less depending on tastes, can sub in dates too!]

1/2 cup of plant-based milk beverage (coconut, rice, ect...)

2 TB of pure gelatin

1 can of full-fat coconut milk

In a small pan, warm up the strawberries in the liquid and let it simmer and bubble and release it's colors and sweetness. Then turn off heat. In a small bowl whisk together milk and gelatin until bloomed. Then in your blender add the whole can of coconut milk, strawberries from pan, and the bloomed gelatin. Blend on high and then when its all creamy and frothy, pour into glasses and and instantly enjoy! It will be warm from the strawberries if you consume right away and...

...you can chill it too and also it will become a panna cotta type treat if you have in the fridge for more than 30-60 minutes. It will start to turn into a yogurt-like subsatnce as the gelitan cools down. So you may even enjoy it as it cools more. 

Top with thawed or fresh strawberrie pieces for extra goodness and texture :)

ENJOY and much love!!!

Pink Berry Pancakes (gluten-free, vegan)

Happy Mother's Day, to all of you mothers out there! I think I have more respect, love and thankfulness for mothers since becoming a mother myself. Especially for my own mother of five children and also for all the many many moms I have witnessed their sacrifice and love over the years.

I feel like when I became a mom I all of a sudden got accepted into this special club of mom-hood. It was like all at once I 'got it'. I understood the deep deep love for your child. The sacrifice, headaches and worries that grace your heart each and every day. Or like when you are at the grocery store and you or the other mom's kid are all of a sudden having a meltdown and you just look at each other and give each other silent support. We understand and remind each other that nap time is just around the corner!

So this 'day to celebrate mom's' means a lot more to me now than ever. I am all about having a day just for us! Seriously. Let's live it up. Have the kids make you breakfast, clean the kitchen, buy you flowers. You deserve it, and you need to let yourself be loved and cared for (even if it feels like maybe this is your only day per year!)

I think that being a mom means that you understand the tension between the simplicity and complexity of life. We get to experience the simple heart of our child and yet know that life, growth and love can some times be so complex there are no words. We can ache and have joy in the same emotion. Being a mom has been one of the greatest gifts I could ever ask for.

So this recipe comes just in time for a nice mother's day breakfast or brunch, and you may need a daddy or other helper if you have smaller children. Or, make it all together and enjoy. The pancakes have a good amount of fresh strawberry puree in them to give them a pink hue and with a touch of fresh berries, or bananas or your favorite topping these pancakes are absolutely divine!

Now that's a perfect bite. A slice of strawberry, a slice of banana and a slice of pancake. All kissed with a gentle touch of raw honey and lemon. Hmmmm, good. Love, love, love!

Whole Grain Pink Berry Pancake Recipe 
(gluten, dairy, egg, nut, sugar-free and vegan) 

1 cup of buckwheat groats 

1 cup of gluten-free rolled oats 

*Grind each grain, separately in magic bullet or high powered blender 

to make a heaping cup of flour- about 1 1/4 cup of each flour*

2 TB of aluminum-free baking powder

2 TB of chia seed meal

2 TB of grape seed oil or light olive oil

2-3 TB of maple syrup or coconut palm sugar

1 ts. of pure vanilla extract or 12 drops of liquid vanilla stevia extract

2 cup of non-dairy milk (I use So Delicious coconut milk beverage)

2/3 cup of pureed fresh strawberries (or raspberry)

1 fresh lemon juiced (1-2 TB)

optional: zest from one lemon (about 1-2 tsps.)

optional additions or toppings:

fresh strawberries

fresh raspberries

fresh sliced bananas

goji berries

local maple syrup

raw and local honey

Pancake Instructions:

*First, grind your buckwheat groats and oats separately so that you have your flour for the pancakes. Then, mix the flours and all of the dry ingredients together in a large bowl. Then add the wet and whisk well together. You know your batter is doing well when you start to see the batter-bubbles appear and the batter thickens.   

*Then, warm either your skillet or griddle and use some coconut oil or ghee to grease up the frying area. Then use a 1/4 or 1/3 measuring cup to pour batter over the hot skillet to make a good sized pancake. 

*Let cook for about 2 minutes and you will see bubbles on the top and then you know to turn to the other side. Cook for an additional 1-2 minutes. Make sure you keep the heat on low to medium so avoid burning! This recipe makes 1-2 dozen cakes depending on how large you make them.

Well, that's my kind of special 'mom' breakfast. Pink pancakes. Lots of colors, fresh sweetness and spring time lovin'. I hope you have a great weekend filled with love, flowers and the great outdoors!

Much love as always! And to all the momma's, Happy Mother's Day! 

Zekey Cookies aka Banana Oatmeal Raisin Cookies

Zekey is my sweet son. These cookies are just for him. He has had a rough ride lately with teething and he needed a little pick-me-up and something special just for him. So we made cookies today to stay busy [which is loads of fun with an 18 month old]. He likes to copy me and get his fingers in the batter. Good thing I make most of my baked goods vegan because he thinks you can just lick whatever is in the bowl. Which really is alright by me. Because it's super cute. Well, he's super cute in every thing he does, even being naughty. Which isn't very convenient for me ;)

He thinks he is a little chef and is interested in all the kitchen tools. I even caught him the other day trying to snap in the mixer whisks to the mixer so that he could mix whatever imaginary batter he had brewing in a large bowl. A boy after my own heart. But I guess I wouldn't expect much more from him considering he has watched me since birth mixing and baking in the kitchen.

So these cookies are "Zekey Cookies" with no added sweetener and lots of nutritious ingredients to help nourish his growing body. A treat with iron, protein, good fats and sweet raisins and bananas. What more could a toddler ask for?! 

They serve as a nice toddler teething treat or are a great snack on the go. They are super thick and almost resonate a protein or granola bar. They are also nut-free for me and my babe, but if you love nuts you can easily swap out the seeds for the nuts instead.  

Zekey Cookies A.K.A. Banana Oatmeal Raisin Cookies 

2 cups of gluten-free rolled oats (I used Bob Red Mill's)

1/2 cup of shredded unsweetened coconut

1/2 cup of raw sunflower seeds

1 cup of raisins (or use a mix of dried fruit)

1 TB of chia seed meal

1/4 cup of gluten-free flour (I used fresh buckwheat)

1/2 ts. of sea salt

1 1/2 ts. of ground cinnamon

1 ts. of ground ginger

2 TB of unsulphured molasses

1/3 cup of applesauce or apple butter (I use homemade)

1 cup of purred rip banana

1 ts. of pure vanilla

1/4 cup of non-dairy milk (I used So Delicious coconut)

4 TB of warmed organic coconut oil

Mix all of the ingredients in a large mixing bowl and make sure the banana and oil gets all mixed into the whole batter. Then press out handfuls of the batter on a cookie sheet. I like to roll the batter into small balls and then press them down on the cookie sheet. This recipe will make about 2 dozen cookies.  Bake in a preheated 350 degree oven for 20 minutes and let cool for another 15 before moving. Bake and then eat! Store leftovers in an airtight container or cookie jar.

These cookies were made for my toddler but are a great sugar-free cookie option for any health conscious food freak. A great treat for those trying to avoid sweets and also would be great over vegan coconut ice cream or yogurt. Or they could even be crumbled and have some coconut or hemp milk poured over them to have almost like a chunky granola cereal. Super delicious and super healthy too! Would I make anything less for those I love?! I don't think so!

Also, thanks you all for the birthday wishes and blessings. I had such a great birthday and was overwhelmed by love, gifts and treats. So thank you, thank you! Hope you all have a great week!

Much love as always!

Spinach Quinoa Socca Cakes (vegan)

I had a AH-HA recipe-epiphany the other day while driving in my mom-van. I was thinking about dinner and thinking about making something with what I had readily available in my kitchen. Something quick and something toddler-friendly. Something that would be fulfilling by itself and of course have lots of great nutritional value. I do not know why it took me so long to put these super simple ingredients together: garbanzo bean flour, quinoa and spinach. These 3 wonderful ingredients are the base to these cakes and apparently are what I have floating around in my brain while out and about.

I make socca bread from garbanzo bean flour quite often for my son. (Favorite socca bread recipe- yet I do not soak for 8 hours and keep it less crispy so it is easier for my son to eat). It is a great finger food for babes and toddlers full of fiber, protein and lots of good vitamins. Along with garbanzo bean flour, I always seem to have quinoa either already made in the fridge or ready to quickly make in the pantry. So why not add these simple staples together, add a fresh handful of spinach and viola- a hearty healthy dinner recipe made in minutes. Plus, very friendly for the gluten-free budget and can be easily warmed up for leftover lunches and dinners.

Spinach Quinoa Socca Cakes Recipe (vegan)

1 1/2 cups of cooked quinoa (or 1 cup dry quinoa and 2 cups water cooked on stovetop accordingly)
1 cup of garbanzo bean flour (I use Bob Red Mill's)
1 cup of pure water
2 ts. of extra virgin olive oil
1/2 cup of shredded fresh carrots
2 cups of finely chopped and shredded fresh spinach
1/2 - 1 ts. of sea salt
1/2 ts. of garlic powder
1/2 ts. of paprika
1/2 ts. of ground cumin
1/2 ts. of dried rosemary
1-2 TB of fresh cut parsley (or 2 ts. of dried Italian seasoning herb blend)
optional addition: nutritional yeast

1 TB of sauteing oil: grapeseed oil, ghee or coconut oil

In a mixing bowl, mix together all of the above ingredients. Let sit for a few minutes to let the flour soak up the liquid and everything will mesh together real well. Then prepare a griddle or iron skillet to saute the cakes. Warm 1 TB of oil and have the heat at medium. Then use a 1/3 measuring cup to put the batter in the pan. Use the measuring cup to mold the cakes and then plop in on the pan and use the base of the measuring cup to flatten out the pattie. This seems to be the best way to form the cakes and keep it all together. Saute on each side for 3 minutes. It should be crispy on the outside and cooked in the middle. If you have the heat too high it will crisp up before the middle is cooked and that is fine if it happens, just then you will want to continue to cook the patties in the oven at 350 for another 10-15 minutes. This recipe makes about 8 cakes, so you can put 4 cakes in a pan and cook twice. Within 15 minutes your dinner should be done. Serve with your favorite condiments and a side of salad or veggie. A great finger food, but also could be made into a nice fork and knife dinner as well. 

I really love the flavor of these cakes, but you could add your favorite variety of spices or herbs. Plus, I love how you do not need any eggs or additional flour mixes to make this work and stick together. Garbanzo bean flour is amazing for cooking and has so much protein as well. Love it. This dinner (or lunch) doesn't need more protein or meat and you can make it for less than a dollar. Who said eating less meat or vegan was hard? Really?! It doesn't have to be. And it is amazing how much you will expand your palate and life to try new things.

I hope you have a yummy day planned ahead of you and much love as always!

Blueberry Banana Buckwheat Babycakes

Well, that is quite a mouthful...blueberry...banana...buckwheat- babycakes...try saying that 3 times fast. Ah! Well, the name for these sweet muffins fits the bill because they are amazingly filled with blueberry and banana sweetness with the perfect blend of fresh buckwheat and whole grains. And why not call these sweet little muffins 'babycakes'? That's really just what they are, a sweet little 'baby' cake. Not too big and not too much, just a sweet touch of goodness.

I made these for my toddler. Okay, who am I kidding?  I made these for my toddler... and myself. So sweet and cute in every way, and the muffins are pretty good too. I made these on a whim the other day when me and my son were looking for some fun in the kitchen. I forget how much I love to make a yummy blueberry muffin with lots of texture and flavor. These just hit the spot. Perfect muffin. After having another, I declared to my family my newest favorite muffin recipe.

This recipe contains all whole grains and less sugar than the average cake. You could easily have these muffins pass as cupcakes with a little frosting, hm maybe a lemon frosting or glaze? Or next time I think I will try and make this recipe in a sweet bunt cake pan or coffeecake tin. They are so moist, sweet and hearty- such a great healthy combo.

I used some freshly ground buckwheat flour that I ground myself from buckwheat groats. I used my magic bullet, but you could use any high-powered blender or if you have a Vita-mix- then you are truly blessed. I blend the groats at about 1 cup at a time to get about 1 1/4 cups of flour. It may seem like I am making it more difficult than it needs to be, but trust me it is very simple. And, nothing beats fresh ground flour in baked goods. Especially gluten-free baked goods.

Blueberry Banana Buckwheat Babycakes Recipe

1 1/4 cup of freshly ground buckwheat flour (1 cup of buckwheat groats ground in grinder/blender)

3/4 cup of whole grain sweet sorghum flour

1/2 cup of organic millet flour

3/4 cup of sucanat or coconut palm sugar

3 TB of chia seed meal
2 ts. of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
1/2 ts. of each ground: cinnamon, nutmeg and ginger

1/3 cup of baking oil: grapeseed, light olive oil, or liquid coconut oil
3 ripe mushed bananas (1 cup of banana puree)
20-25 drops of pure vanilla liquid steiva (I used NuNatural's)
*buttermilk mixture*
1 cup of non-dairy milk (I used So Delicious Coconut Milk) -mixed with 2 TB of fresh lemon juice
1 heaping cup of frozen blueberries

optional: zest of 1 lemon

First, to make the buttermilk mixture pour 1 cup of non-dairy milk (I love using So Delicious' coconut milk beverage) in a small bowl, pour 2 TB of fresh lemon juice over the milk and let sit by itself for 5-10 minutes until cultured. Then, in a large mixing bowl, blend all of the dry ingredients together well. Then add the oil, bananas and stevia. Then add the buttermilk mixture and mix well together. The batter should be not too wet, and have some texture. Then fold in the frozen blueberries- and be careful not to mix too much to let the berries bleed all over the batter. Then scoop the batter with a 1/3 cup measuring cup into either greased or papered muffin tins. This recipe will make 12 muffins. 


Bake in a preheated 350 degree oven for 20-25 minutes. Until they are golden brown and baked through. Check with a toothpick to make sure. Let cool 10-15 minutes before moving from the tins. 

Some notes:
-You can omit the stevia and add another 1/2-3/4 cup of more sugar if you desire. I prefer to keep as little sugar as possible, so I enjoy the use and flavor of the stevia. If you do omit the vanilla stevia, then I suggest adding a teaspoon of pure vanilla extract as well.

-You could fresh blueberries if you want. Or add a different berry if you prefer- this recipe is perfect for the addition of a berry because it is so hearty and filling.

-This recipe is easily made vegan with the addition of the chia seeds and coconut milk, but if you want to add eggs you can add 2 eggs and omit 1/2 cup of milk and half of the chia seed meal. That will allow you to add eggs without having too much liquid in the batter.

-You could try making this recipe with 2 1/2 cups of your favorite GF flour blend, but I really recommend trying to make it with fresh buckwheat flour and a whole grain combo like I created. Lots of nutrition and whole grain goodness without making a dry and crumbly muffin. If you need a sub for either the sorghum or millet flour, then brown rice flour will work well.

I was going to say that this recipe would be best if enjoyed within a few days of baking, but then I thought about how you probably won't have any left laying around. But, if for some reason you do... :) Then you can freeze these muffins as well. Great for an easy pull from the freezer breakfast on the go. I would also recommend this recipe as an easy GF whole grain muffin mix for any beginner gluten-free bakers out there. It really is great being gluten-free with these babycakes.

Hope you have a great day!

Much love, as always,

Stephanie

Maple Sunbutter Apple Dip (vegan)

Hey all, how's your week going? Need an end-of-the-week pick me up snack? Or maybe an after school treat for the kids? It may only be a few weeks into the new school year, but there is always room for fresh ideas for snacks in the kitchen. Why not try the teacher's favorite snack?

I have talked to countless momma's out there that are looking for ways to feed their kids nutritious snacks without spending a bunch of time (or money). It is also easy to buy all of those gluten-free packaged snacks for your needy special-diet kid, and sometimes you just have to be reminded to eat fresh and only buy the GF pack snacks if you must. Besides, a bag of fresh local apples is much cheaper than buying a gluten-free cereal bar box. And probably better for them too...

Also, if you haven't yet noticed...apple season is upon us and I am starting to dream in apples again. One of the apples that is the first to get ripe here in Michigan is the Ginger Golds. They are my absolute favorite eatin' apple. They are tart, but also sweet and crispy-crunchy. Always good when you chill them in the fridge before cutting into. They may not be your go-to apple for applesauce and pie, but they are perfect for snacking on raw, and perfect for this sunflower seed butter dip.

Also, I don't know about you, but where I live, you can buy a whole grocery bag full of apples for under 10 dollars. So they are cheap, healthy and also get your body ready for the winter hibernation season. Apples have a nutritious combination of fiber, vitamins, and the ability to help grow good bacteria in your gut. They obviously live up to their common tag of 'an apple a day, keeps the doctor away...'

Maple Sunbutter Apple Dip Recipe (vegan)

1/3 to 1/2 cup of sunflower seed butter (other nut butter would work too if you prefer nuts)

3-4 TB of hemp milk with vanilla for an added touch of flavor (other vegan milk works too)

1/4 ts. of ground cinnamon or apple pie spice, and more to sprinkle on top

2-3 TB of pure maple syrup

Whisk all together in a bowl to get a creamy dip, or for best results- whip up in a small food processor or magic bullet. This will result in a very creamy and whipped up dip. This dip serve about 2 people with about 2 apples, if you are making for a crowd or party, I suggest you triple the recipe.

Cut up your favorite apples and serve :)

Perfect for an afternoon snack, with tea, or a fun kid's snack.

Enjoy!

Much love to you as always!