Category Archives: Snacks

Grain Free Granola (Paleo)

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Oh hey.  Do you remember this blog?  Yeah, neither do we.  Took an unintentional hiatus.  I vacationed all summer long, and actually, all fall/winter too.  Been to Chicago, Black Butte, Lincoln City, Santa Barbara, Tucson, San Francisco, and Las Vegas all in the last 6 months.  That is nuts – Illinois, Oregon x2, California x2, Arizona, and Nevada.  And I started coaching CrossFit at my fav place, NWCF.  And I still have the two kids to care for, obviously.  Anyways, you get the point.  Buuuut, as Evan and I sat in our friend Jamie’s kitchen on New Year’s Eve, we resolved to post again.  Because we love this blog, and we love all of you for your support.  And your graciousness while we peaced out for a few.

So, here we go.  Our absolute favorite breakfast.  I cut out grains completely from my kids diet a couple of months ago.  Prior to that, they hadn’t been eating gluten but were still eating lots of corn/rice.  Their fav breakfast was “milk and munch” – the Nature’s Organic Gorilla Munch cereal.  So I was worried about breaking that habit and doing something grain free for when they wake up and come downstairs with those adorable sleepy eyes and hungry tummies.  My dear friend Sarah who also cooks grain free for her family of 5 came to the rescue with this recipe.  The 1st day was a bit rough, but starting with day 2, and everyday since, my kids don’t mention the munch and come down asking for ‘milk and seeds”.  Is it a bit more work for me?  Sure, but totally worth it in my opinion.  I’ll post more later on why we finally cut grains, and the amazing health benefits we’ve seen as a result.  The kids like to eat their seeds with their fingers, and sometimes in a bowl with milk poured over it.  I like it best with a little yogurt and some berries on top.  Added benefit – your house will smell divine while these guys are toasting.  Enjoy, friends!

grain free granola (paleo)

INGREDIENTS:
  • 1-2 tablespoons of unsalted butter (we like Kerrygold Butter – Unsalted because it is grass-fed)
  • 1 cup raw sunflower seeds
  • 1 cup raw silvered almonds
  • 1 cup unsweetened coconut flakes
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 2-4 tablespoons 100% Pure Maple Syrup, to taste
METHOD:
  1. In a large skillet, melt butter over medium heat.
  2. While butter is melting, lay a sheet of parchment paper on the counter.  
  3. Add nuts, seeds, and coconut.
  4. Stir until butter coats the mixture.  
  5. Add cinnamon, nutmeg, and cloves.  Stir to combine.
  6. Add syrup and continue to stir until mixture is lightly toasted.
  7. Once desired toastyness is reached, quickly spread mixture out onto parchment paper.  Because of the syrup, this will burn quickly so make sure to get it off the heat as soon as you deem it to be done.  
  8. Allow the mixture to cool.  It will crisp up as it cools – we usually wait about 15 minutes.  
  9. Store in airtight container for up to a week.  
  10. NOTE:  You can use any variety of nuts and seeds, too.  We’ve made it with pumpkin seeds, cashews, and walnuts.  And sometimes we go crazy and add in some raisins or dried apricot after the mixture cools.  Enjoy! 
*Use organic ingredients whenever possible.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!
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Apple Pie Balls (grain / gluten / dairy free, paleo)

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It was a beautiful and hot summer here in Seattle… and fall has officially arrived!  And these little treats are perfection!! Best part for me is that they are quick and easy, and don’t even require baking. All you need is a food processor, Vitamix, or your favorite chopper-upper and you’re good! These keep beautifully in the fridge and then you have a cool treat packed full of yummy, good-for-you ingredients! These make about 12-16 balls or an 8×8 dish of Lara-type bars. Enjoy, friends! They are delicious and a big hit with the little ones, too.

Apple Pie Balls (gluten : grain free, paleo)

INGREDIENTS:
  • 1/2 cup pecans
  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 12 medjool dates, pits removed
  • 3/4 cup dried apple rings
  • 1 tablespoon chia seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
METHOD:
  1. Put pecans, almonds and walnuts in the food processor and pulse until the nuts are coarse meal consistency.
  2. Add the pitted dates, dried apple rings, cinnamon, nutmeg, chia seeds, and salt to the ground nuts and pulse until everything is thoroughly combined and processed. 
  3. The mixture should be sticky enough to roll into balls OR you can form them into Larabars: line an 8×8 dish with parchment paper, plop your mixture into the dish and smooth and flatten with your hand to shape the bars flat, refrigerate for a couple of hours and then cut into bars/squares once they’ve firmed up enough.
  4. Once formed into balls or squares, they should be kept in a covered container in the fridge.
*Use organic ingredients whenever possible.
**Adapted from Mind Body Green.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!
 

Sunflower Seed Butter (nut-free, gluten-free, paleo)

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Ohhhhhh man.  We have been busy.  Busy doing all kinds of things except for cooking and blogging…. we have been in the sun, at the beach, on airplanes, hanging with family, at multiple parks a day, having playdates, and really, really loving summertime in the great PNW.  I don’t care what anyone says, this city is the best place to live in the summertime.  Our sincere apologies, we will try to post more frequently!  And we hope you all are enjoying time with family in the sun as much as well are!

So this recipe is really simple, and soooooo delicious.  One of my fav CrossFit coaches (Megan!) introduced this to me and we make it all the time.  It is one of our go-to picnic items – slice a few apples and grab the mason jar filled of sunbutter and we are good to go.  Even if you’ve never tried sunbutter, make this and give it a try.  Sunflower seeds are soooo cheap, too.  We get a bag of raw sunflower seeds at TJ’s for just over $1.  Can’t be that.

Oh, and PS.  Today I PR’d my Grace time by 40 seconds.  3:08 baby!  Next stop, sub 3:00.  Hopefully.  I realize that means nothing to a lot of you, but my CrossFitters will know what I’m talking about… Who doesn’t love a good benchmark WOD?

sunflower seed butter, nut free, paleo

INGREDIENTS:
  • 3 cups raw sunflower seeds (unsalted and shelled)
  • 3/4 teaspoon sea salt (we use Maldon Smoked Sea Salt, it is the best!)
  • 2 teaspoons honey
  • 1-2 tablespoons light olive oil
METHOD:
  1. Lightly toast your sunflower seeds.  I do this in a frying pan over low heat for about 5 minutes, or until they are slightly golden.  You don’t want to overdo this step, but a little toasty flavor makes for a better sunbutter.
  2. Transfer seeds to food processor with blade in place.  Toss in the sea salt.  Put the lid on, and turn that baby on.  You are going to run it for about 10 minutes….
  3. Let it go for about 5 minutes.  It will start out powdery, then the seeds will release a bit of their oils and it will be a little moist.  Give it a stir, add the honey, then keep going.
  4. You don’t want to add the olive oil until the very end.  If you let it go long enough, the seeds will release their own oils and it will be almost perfect.  Just a little olive oil will make it slightly thinner.  But if you get impatient and add olive oil too early, the seeds won’t release their own oils and your end product will be really chunky and gross.
  5. After 10 minutes, drizzle olive oil in while food processor is still running, until it reaches desired consistency.  Easy.
  6. Two things:  The blog I adapted this recipe from has an amazing picture tutorial, so be sure to check that out for additional information.  And, I know some of you will be cautious of running your food processor for that long.  I’ve made sunbutter at least 10 times in the last few months and my food processor has handled it no problem.  Just FYI.  Enjoy!
*Use organic ingredients whenever possible.
**Adapted from The Prudent Baby.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!

Chicken Salad with Parsley, Grapes, + Pecans (gluten-free, paleo)

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All of this sunshine in Seattle has done atrocious things to my meal-planning and my dinner-making. I have been scrounging through the fridge and pantry around 4:30 every afternoon practically demanding things to appear out of thin air. We have had some pretty pathetic dinners at our house the past couple of weeks. The kids and I haven’t been able to bring ourselves in out of the sunshine. It’s simply magnetic to us Seattle-ites.

This chicken salad has been in my sunny day repertoire for a really long time. I’m not sure where it came from and I’m sure random things get added in to the mix, so the recipe is super duper flexible. Such as, I cook my chicken with the celery stalks, but I do not put celery in my chicken salad because I have a strong dislike for celery in things… but you, dear reader, may add celery to yours! And whatever else you’d like, for that matter. I hope it comes in handy and saves you from the sunny-day-scramble-for-dinner blues.

Chicken Salad with Parsley, Grapes, + Pecans (gluten-free, paleo)

INGREDIENTS:
  • 2 boneless organic chicken breasts
  • 3 stalks celery
  • Large handful of fresh parsley, roughly chopped
  • Large handful of red grapes, quartered
  • Large handful of lightly toasted pecans, chopped
  • 3 green onions, chopped (use the whole onion)
  • 1/2 cup of homemade mayonnaise (may need more depending on how wet you want your mixture to be, can also use 1/2 mayo, 1/2 sour cream)
  • Salt and pepper to taste
METHOD:
  1. In a large pot half-way filled with water add your chicken breasts and celery stalks, salt and pepper and bring to a boil. Once water is boiling, lower heat to medium low and let chicken simmer 30 minutes to an hour.
  2. Remove chicken and let it cool. Once it has cooled to touch, shred with a fork (or in your mixer with paddle attachment in place) and place in a medium-sized bowl with chopped parsley, grapes, pecans, green onion, and mayo.
  3. Mix it all together and taste and add salt and pepper accordingly, and possibly add more mayo or sour cream if the mixture doesn’t seem wet enough for your taste.
  4. Slather it on homemade honey whole wheat bread, whole wheat tortillas, crackers, tortilla chips or eat it by the spoonful! Also would be delicious rolled up in lettuce or chard. (p.s.This is well-loved by my son, he likes it rolled up on a whole wheat tortilla, so I send them in his lunchbox.)
*Use organic ingredients whenever possible.

Fresh Fruit + Mint Salad with Honey Lime Vinaigrette

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We go through crazy volumes of fruit in our house. I don’t know many people who don’t enjoy fruit, but it’s the one food group that all of our kids agree upon and love wholeheartedly. This fruit salad is another gem from The Joyful Kitchen ladies. I have made it the last two weekends and I love, love, love it. The addition of mint just kicks it up and makes it taste so, so fresh and delicious.

I don’t really think it matters what fruits you choose, I’ve changed it up each time and it was equally delicious.

Fresh Fruit and Mint Salad with Honey Lime Vinaigrette

INGREDIENTS: (for the fruit salad)
  • 1 pineapple, cored and cut into bite-sized chunks
  • 6 kiwis, peeled and chopped
  • 3 oranges, peeled and chopped
  • 1 pound of strawberries, chopped
  • 1-2 mangoes, peeled and chopped
  • 2-3 tablespoons of fresh mint leaves
INGREDIENTS: (for the dressing)
  • Juice of two limes
  • 1/2 tsp sea salt
  • 2 tablespoons honey (can use less depending on sweetness of fruit)
  • 2 tablespoons of a lightly flavored oil (olive oil is what I used, grapeseed oil would work great, too)
METHOD:
  1. Whisk together the dressing ingredients.
  2. Toss gently with the fresh fruit and mint.
  3. Garnish with more fresh mint.
*Use organic ingredients whenever possible.
**Taken (with permission) from Julie @ The Joyful Kitchens.

Cereal Bar Cookies (Whole Grain Oats + Natural Fruit Spread, gluten free)

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I don’t know about your kids, but mine used to love packaged, processed snacks.  When we made the change to real food and away from processed foods 16 months ago, snacks were the first thing I tried to make at home… These remind me of a Nutrigrain Bar, only they are in cookie form.  They are a bit crumbly, and messy for 2 and 3 year olds with the jam that spills out… but, the recipe is simple and the ingredients are clean, so to me, a little mess is worth it.

cereal bar cookies (made with whole grain oats and natural fruit spread, gluten free)

INGREDIENTS:
METHOD:
  1. Combine ground oat flour and sea salt and stir to combine.  You can either buy oat flour, or you can just throw your oatmeal in the food processor and grind it yourself.  Either way is just fine.  
  2. In a saucepan over low heat, melt butter.  Add syrup and vanilla.  Stir to combine.
  3. Pour wet ingredients into dry ingredients and stir until combined.
  4. Split dough in half.
  5. Using half of the dough, press into silicone muffin pan liners.  You should have enough for 12 full size muffins.  Press dough down into the bottom, and press up the sides, making a cup in the muffin liner.
  6. Scoop approximately 1 teaspoon of jam into each dough cup.  Careful not to overfill.
  7. Using the other 1/2 of the dough, form 12 equal sized balls.  Then press on each ball to flatten, forming a disc.
  8. Place the discs on top of the muffin cups filled with jam, pinching at the sides to create a seal.  If you don’t do this, jam will spill out the sides… which isn’t terrible, but they won’t look as pretty and will be messier.
  9. Bake in 350F oven for 20-25 minutes, or until golden brown.
  10. This is the MOST IMPORTANT step:  remove from oven, and DO NOT TOUCH for 30 minutes or more until cooled.  I feel like these hold together soooo much better when cool. If you try to remove them from liners while they are still hot, you will end up with a crumbly oat and jam mess.  So have a little patience.
*Use organic ingredients whenever possible.
**Adapted from Once A Month Mom.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!
 

Homemade Jello (made with natural fruit juice and no processed sugars, gluten + dairy free / paleo)

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Homemade Jello?  I mean, it couldn’t be easier to do!  And did you guys know that gelatin, when sourced from grass-fed cows like Great Lakes Gelatin, is soooo good for you? Gelatin is a great source of collagen and has numerous health benefits:  It’s great for your skin, helps prevent stretch marks in pregnant mamas, boosts metabolism, strengthens joints and bones, strengthens nails and hair, helps boost the immune system, improves digestion, provides a great source of protein, and has amazing anti-inflammatory properties.  Phew.  Why wouldn’t you eat it?!  And, this recipe is SO MUCH cleaner than those little store-bought boxes filled of artificial sweeteners, artificial flavors, food dyes, and surely not gelatin from grass-fed cows.  So, ditch the box, and make your own.  You’re gonna love it.  If you have kids, they will too.  But honestly, who says jello is just for kids?  I just made another batch and didn’t share any with the kids…  Alright, hope you all enjoy!

Homemade Jello (made with natural fruit juice and no processed sugars, gluten : dairy : paleo)

INGREDIENTS:
  • 2 cups fresh fruit juice (I juiced 12 little clementine oranges in the batch shown in the photo, but have made it with grapefruit, and also various berry mixtures)
  • 2 tablespoons grass-fed beef gelatin
  • 1-2 tablespoons 100% Pure Maple Syrup (I used just 1 tablespoon for oranges, and 2 heaping tablespoons for grapefruit)
METHOD:
  1. Juice your fruit of choice.
  2. Pour 2 cups of juice into a small saucepan.
  3. Sprinkle gelatin on top of the juice, and allow to sit for 5 minutes.
  4. After 5 minutes, turn on stove to medium-low.  Stir constantly with a whisk until gelatin dissolves completely.  This will only take a couple of minutes.  Do not bring liquid to a boil.
  5. Turn off the heat, stir in maple.
  6. Pour into 9×9 pan, and allow to cool for about 20 minutes, or until no longer steaming. I like to line my pan with parchment, so when it is ready to eat I can remove the whole jello square instead of trying to remove individual pieces.  I cut it all at once, and store in airtight container in refrigerator.
  7. Place in refrigerator for 2 hours, or until firm.
  8. Cut, and enjoy!
*Use organic ingredients whenever possible.
**Adapted from Primally Inspired.
Posts may contain affiliate links.  If you purchase products through an affiliate link, your cost will be the same but Flax + Honey will receive a small commission.  This helps in covering the costs to keep the site up and running.  We appreciate your support!!

Rachel’s Morning Glory Muffins (loaded with seeds, nuts, fruits, and vegetables)

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Good morning! I have a super special treat to share with you guys. Today I am introducing you to these most amazing muffins. These babies are packed full of good-for-you ingredients to start your day off just right or to give you an energy packed treat as an afternoon pick-me-up. But there is more as to why these guys are so special… If you live in Seattle and haven’t attended a class taught by The Joyful Kitchens, you need to. The Joyful Kitchens is made up of three lovely Seattle ladies who are like the quadruple threat in the kitchen, if such a thing exists. They teach, they cook from scratch, they cater, they photograph – and most importantly they are wonderful, sweet, hospitable, and beautiful women. I have taken three of their classes in the past year and have learned so many fun new recipes and tricks that range from cocktail parties and holiday treats, to most recently fun brunch food. These muffins came from that class. I asked Rachel if she would let me share this recipe with you guys, because I know that you will love them just as much as we have. They will be a staple in our home for sure. They are great as a quick breakfast and perfect for a snack. I’ve been sticking them in Jonah’s lunchbox everyday too, to get him through the rest of his afternoon at school.

So run out to your favorite bulk bin location and stock up! We love to hear from you, so let us know how you liked them and I will be sure to pass all compliments along to Rachel!

morning glory muffins with seeds, fruit, and nuts.

INGREDIENTS:
  • 1 1/2 cups whole spelt flour
  • 1/4 cup natural raw wheat germ (this was the only item I forgot when I went bulk bin shopping for these muffins so I used an additional 1/4 cup almond flour)
  • 1/4 cup almond flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon fresh ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups shredded carrots (would be great with shredded zucchini, too)
  • 1 tart apple peeled, cored, and shredded
  • 1/2 cup raisins
  • 1/2 cup chopped and pitted dates
  • 1/2 cup chopped raw walnuts
  • 1/2 cup raw sunflower seeds
  • 1/4 cup raw pepitas (pumpkin seeds)
  • 1 teaspoon toasted flax seeds
  • 1/2 cup chopped super dark chocolate or dark chocolate chips
  • 1/2 cup shredded, unsweetened coconut
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 tablespoon molasses
  • 3 large eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup unsweetened applesauce
  • 1/2 teaspoon course sea salt
  • 3/4 cup pure maple syrup
METHOD:
  1. In a large bowl, mix together all dry ingredients. Add in the shredded apple and carrots, the raisins, dates, walnuts, seeds, chocolate, and coconut.
  2. Using your hands, mix all of the ingredients together to ensure everything gets coated with the flour.
  3. In a separate bowl, beat the eggs and add the applesauce, maple syrup, molasses, melted coconut oil, almond and vanilla extracts.
  4. Add the wet ingredients to the dry ingredients and stir until just incorporated and moist. If your mixture is too dry, add just a touch more applesauce.
  5. Scoop batter into greased muffin tins.
  6. Bake for 20-35 minutes at 350 or until the middle is set if using regular muffin tins. If using mini muffin tins, bake for 15 minutes.
  7. Eat warm out of the oven with butter! Enjoy!
  8. Makes 12-18 regular size muffins or about 26 mini muffins
  9. NOTE:  We are working on a gluten-free / paleo conversion for this recipe as well.
*Use organic ingredients whenever possible.
**Taken from Rachel @ The Joyful Kitchens.

Oven Cooked Bacon

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This is another one of those duh posts, but seriously people – if you eat bacon (which you should), then this is the best way to prepare it.  I’ve tried all kinds of bacon cooking methods, and for the last year or so, this is the only way I cook it.  I used to get so annoyed at the messy bacon splatter all over my cooktop, and this way is completely mess free… Anyways, hope this simple little method helps you guys out – I like to make a whole pack and then stick whatever we don’t eat in the fridge…. Just about 20 seconds in a fry pan on the stove over medium heat and it is hot and ready to go for the next time.  Clean up is so easy.  Throw away parchment paper, and put cookie sheet back in cupboard.  And lastly, this post is for my super awesome brother, whom I adore, but who has asked me no less than 100 times how to cook bacon in the oven.  Here you go, bro!

oven cooked bacon

INGREDIENTS:
  • Approx 10-12 slices of organic, pastured bacon
METHOD:
  1. Preheat oven to 360F.
  2. Line a cookie sheet with parchment paper.
  3. Spread out bacon on cookie sheet, taking care that none of the pieces overlap.
  4. Cook for 15-20 minutes, or until desired crispness is achieved.  Bacon preference is a very personal thing, you know.  
  5. Take out of the oven, pour off grease into mason jar to be kept in refrigerator for later use (See Fats + Oils for reasons why we cook with bacon fat on a regular basis). 
  6. Eat.  
*Use organic ingredients whenever possible.

Granola Bars (grain, gluten, dairy free, paleo)

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These are for sure one of our favorite new snack items.  All four of us love them.  They are grain-free, gluten-free, salty and sweet, and couldn’t be easier to make.  They are crunchy and chewy at the same time, too… which really is the way a granola bar should be.  These are almost vegan…. replace honey with maple syrup if you need a yummy vegan snack!

granola bars (grain, gluten, dairy free, paleo)

INGREDIENTS:
  • 1/2 cup almonds
  • 1/2 cup macadamia nuts
  • 1/2 cup cashews
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1/2 raisins
  • 1/2 cup dried apricots, chopped
  • 2 tablespoons cocoa nibs
  • 1/4 cup shredded coconut
  • 1/2 cup coconut oil
  • 2/3 cup almond butter
  • 2/3 cup honey
  • 2 teaspoons 100% pure vanilla extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup mini chocolate chips (I like “Enjoy Life” brand)
METHOD:
  1. Combine nuts and seeds in food processor, and pulse until roughly chopped.  You can use any combination of nuts and seeds you want, as long as it totals 2 1/2 cups.
  2. Pour nut/seed mixture into a large bowl.
  3. Add shredded coconut and cocoa nibs and stir to combine.
  4. Add dried fruit, and stir again.  You can use any type of dried fruit as well, as long as it totals 1 cup.
  5. In a medium saucepan over low heat melt coconut oil, almond butter, honey, vanilla, and spices.  Simmer for 3-5 minutes once combined, until thick and bubbly.
  6. Pour mixture into nuts / seeds and stir until everything is evenly coated.
  7. Pour into 8×8 baking dish, lined with parchment paper and press down firmly.
  8. Sprinkle mini chocolate chips on top, and press into bars.  If you mix these in, they will melt and creat a gooey mess.  Trust me, I’ve tried.  So just save them for the last step and press them on top.  
  9. Put in freezer for 1-2 hours to harden.
  10. Cut into desired size bars, store in refrigerator.
*Use organic ingredients whenever possible.
**Adapted from Seasonal Family.