Are you looking for a quick healthy snack or a healthy alternative to traditional buckeyes (made with a pound of butter, powdered sugar and chocolate)? Buckeye Power Bites are tasty and simple to make, Enjoy!
½ cup creamy peanut butter
1/3 cup honey
1 tsp vanilla extract
1 cup old fashioned oats
½ cup flax seed, ground
3/4 cup unsweet shredded coconut
½ cup semisweet mini chocolate chips
In a mixer, add peanut butter, honey and vanilla extract then stir. Add remaining ingredients and stir until evenly coated. (I have found using a mixer works better then stirring by hand.)
Place mixture in to refrigerator to chill for 30 minutes.
Remove from refrigerator and roll into 1-inch balls. Enjoy!
Store in refrigerator in an airtight container. Keep for up to 1 week.
My son helped me make this zucchini bread last night. To be honest we made it for my daughter, I am trying a gluten free diet for her. I told Cooper he had to wait until the morning to have a piece of bread. I forgot to tell him I would need a picture of it first. As he patiently waited he started playing with his cars. Then he decided if he could not eat the bread maybe his cars could! After I snapped this picture, Cooper got a bite of bread. He told me, “Thank you for making this mommy. It is good”. I hope you enjoy it too!
Zucchini Bread Recipe
1.5 cups Gluten Free all-purpose flour blend (Pillsbury or BobsRedmill)
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 tsp cinnamon
1 cup sugar
1 cup heaping – zucchini shredded
1/3 cup canola oil
1 cup pineapple tidbits drained – from can
Preheat oven to 325 for bread or 350 for muffins.
Place all ingredients in mixing bowl and stir until well combined.
For bread loaf, grease 9×5 bread pan. Pour batter into pan. Bake at 325 for 45 minutes or until center is cooked through.
For muffins, fill tins 3/4 full (approx. 1/4 cup). Bake at 350 for 20 minutes.
Breakfast for dinner has become a weekly tradition at my house, and who eats breakfast for dinner without pancakes! I wanted to change up our typical pancake dinner and make it a little healthier. The first time I tried making banana pancakes they didn’t turn out quite right. With a little experimenting I came up with a kid-approved recipe!
1 ripe banana
1/8 cup oats
1/8 tsp cinnamon
1/4 cup Strawberries to top
Mash banana in a bowl, then whisk in eggs, once combine stir in oats and cinnamon. Let set for 5 minutes.
Warm skillet to medium heat. Use 1/4 cup scoop for each pancake. Allow pancake to completely cook on one side and it is noticeably holding its shape before flipping.
Prep once, eat twice! This is my rule when making pork loin. Pork loin comes in a pack of 2. When I first started cooking pork I was disappointed that I could not just buy one. Now, I rub the spices on each pork loin, place one in a baking dish to cook and the other in a bag and put it in the freezer.
Spiced Pork Loin
Makes 4, Prep Time: 10 minutes, Cook Time: 25 minutes
16oz pork tenderloin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chile powder
1 teaspoon ground cumin
1 teaspoon cinnamon
4 teaspoons garlic infused olive oil (can sub olive oil)
4 Tablespoons brown sugar, packed
2 teaspoons fresh garlic, finely chopped (omit for lowFODMAP)
Preheat oven to 350 degrees.
Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
Stir together brown sugar, garlic, and olive oil and pat onto top of tenderloin. Place pork in a roasting pan and cook in the oven for 25 minutes.
Line baking dish with foil for easy clean up!
Pork loin comes in a package of 2. Season both, cook one pork loin and place the other in a freezer bag.
I grew up eating sweet and sour chicken, it is a family favorite! I have lightened up this recipe and it still tastes like home!
2 Tbsp Canola Oil
1 lb Boneless Skinless Chicken Breasts
½ tsp salt
¼ tsp ground red pepper
¼ tsp ground black pepper
2 cups mixed peppers and onions, fresh or frozen
1.5 cups chopped carrots, approx. 3 medium carrots
2 cups diced tomatoes, approx. 2 medium tomatoes
1 20oz can pineapple in 100% juice
2 Tbsp brown sugar
4 Tbsp rice wine vinegar
2 Tbsp apple cider vinegar
2.5 Tbsp tapioca starch or corn starch
2.5 Tbsp water
Rice – optional
Heat 1 Tbsp canola oil and ½ cup water in pan. Cube chicken then season with salt, red pepper and black pepper. Sauté chicken until cooked through, then set aside with any excess liquid. Use the same pan, add 1 Tbsp Canola Oil then sauté carrots, onions and peppers until onions are translucent. Add canned pineapple with juice, 1 cup tomatoes and cooked chicken. Heat all ingredients to a simmer. In a separate bowl mix tapioca starch and water. After all ingredients are simmering turn off heat and mix in tapioca starch/water mixture, let stand for 5 minutes, then serve.
Serve over rice. You can omit the rice to keep the carbohydrate content lower.
This recipe is so yummy my son must sneak a bite while I am taking a picture! The chicken salad includes pickles which is a great opportunity to eat prebiotics and probiotics, simply use fermented pickles! Make a large batch and use leftovers for lunch.
Chicken Salad, Salad
1 lb Boneless Skinless Chicken Breasts
2 tsp Mustard
3 Tbsp “Just Mayo”
2 tsp Apple cider vinegar
2 Bubbies pickles
1 tsp Bubbies pickle juice
1/4 tsp salt
1/8 tsp ground black pepper
8 cups mixed greens
2 cups Grapes
2 cups Cucumbers
Cook and shred chicken. Allow chicken to cool, then add mustard, mayonnaise, apple cider vinegar, pickles, pickle juice, salt, and black pepper. Mix together.
Serve 2 cups greens, ½ cup chicken salad, ½ cup grapes, ½ cup cucumbers.
I hate to admit it, but muffins and donuts have become a routine part of breakfast at my house! It is amazing how quickly a special treat can turn into a habit! My solution, zucchini carrot muffins! My son loves them and has no idea they are different than the ones we buy at the store. I have made healthy muffins before, but these zucchini carrot muffins are by far the best! To make gluten free I use bob’s red mill 1 for 1 gluten free flour.
Gluten Free Zucchini Carrot Muffins
2 cups shredded zucchini and carrot (approx 1 medium zucchini and 1 medium carrot)
3/4 cup raw sugar
1/3 cup canola oil
1 cup canned pineapple tidbits in 100% juice – drained
3/4 cup rolled oats – processed
1 1/4 cup gluten free rice flour
2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
Preheat oven to 350.
In a bowl mix dry ingredients rolled oats, flour, cinnamon, salt, baking powder and baking soda.
In mixer add eggs and sugar mix until smooth. Then add canola oil and strained pineapple.
Add dry ingredients to wet ingredients and stir until combined.
Then stir in shredded zucchini and carrots.
Fill muffin tins 3/4 full (approx. 1/4 cup). Bake at 350 for 20-25 minutes.
My son has been refusing fruit recently, so I decided to be creative with lunch today. This smoothie bowl was a hit. I told him it is like ice cream and it was gone in not time!
DYK: Smoothies are a simple way to get fruits and veggies into your diet. Add protein powder and whole grain cereal, and you have a meal!
2 cups frozen fruit (I used peaches, strawberries and blueberries)
1/3 cup coconut milk (or milk of choice)
1 scoop protein powder (20 grams protein)
1/8 cup favorite whole grain cereal crushed
1 T coconut flakes
Place frozen fruit in a bowl and thaw for 1 minute. In a blender add frozen fruit, milk and protein powder. I use my ninja single serve cup! Blend until smooth. Then pour into a bowl and top with kiwi, avocado, and crushed whole grain cereal mixed with coconut. Add variety with different frozen fruit and topping selections.