Tag Archives: Healthy Snack

No Bake Carrot Sunbutter Coconut Energy Balls | Gluten Free * Nut Free * Dairy Free

Maya’s school recently had a “Healthy Snack” contest. Truth be told…there wasn’t a lot of advanced notice on the specifics, but thankfully I volunteered in the class the day before it was due! And…let’s be honest. I probably wouldn’t have DONE anything until the day before, so…perfect timing!! haha.

The rules were that it had to be 5 ingredients or less. Couldn’t use an oven or a microwave. Needed to include ingredients, steps, AND…a picture!

Of COURSE we had to enter!! 😉

If I’m honest…I went through our archives to see if I could just reuse something haha-CHEATER!

BUT…nothing we had done so far fit all those, so…we (ok, I) winged it and made something up!

Maya suggested a smoothie, but…duh. Who doesn’t think of that?!

Next was a banana concoction, but we were out of bananas, and on short notice…NO, not going to the store!

We have CARROTS! And dates! And…little energy balls are all over the place, so…yup. We made our own version. Could have been better, but honestly, I keep going back to all the things I would have added and think that maybe, simple is better?

In any case…we both loved them! I asked her teacher if we could bring them in for the class, and she was excited!

I had to give Maya a pep talk about the fact that a lot of the kids might not like them, and to not get her feelings hurt. Turns out, over half the kids loved them! I even had 3 girls run up to me at drop off and ask if I could share the recipe with their moms so they could make them-MADE MY DAY!!!

Well….we found out that the recipe won!!! For the entire school! Fairly certain not a lot of people entered, but pretty cool regardless!

SO…go ahead and make these “Award Winning” energy balls!

HAHAHAHA.

But seriously…do. So easy and yummy!

Ingredients

1 Cup Shredded Carrots
1/2 Cup Unsweetened Sun Butter
1/2 Cup Unsweetened Coconut (plus about another cup to roll the balls in)
1/2 Cup Pitted Dates
1/2 Cup Gluten Free Flour

I did make sure she scrubbed her hands vigorously before she helped. That pen didn’t want to come off… 🙂
I was so impressed. She wrote out all the ingredients AND the instructions! ENJOY!

4 Ingredient Protein Packed Pancakes (gluten free)

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These were a total spur of the moment “I have stuff that’s going bad, and I should probably make something!” recipe.

I had made a quinoa dinner earlier in the week that I’ll hopefully post soon (practically a one pot easy meal!) So…why am I posting this before that? was that good!! And more importantly…THAT EASY! Oh, and should I mention-HEALTHY?!

Because this was that good!! And more importantly…THAT EASY! Oh, and should I mention-HEALTHY?!

When it’s a trifecta, I know I should blog it! Ok, when it’s a trifecta, and I actually take pictures, I know I should blog it 🙂

What you need… (makes 20 mini pancakes or 10 medium)

One overripe banana
One cup cooked quinoa
2 eggs
2 tablespoons unsweetened Almond Milk
1/8 teaspoon vanilla extract (optional)

What you need to do…

Mash the banana, add everything else, and mix a lot (baby got back! ok, nevermind…)

blog-4-ingredient-protein-packed-gluten-free-pancakes-2 She’s usually up for being my baking assistant, but not always the willing photography assistant. Totally understandable since it was first thing in the morning 🙂 Above are Tablespoon mini pancakes for Maya, which she’s flipping (and are pictured stacked later)

Below are the 1/4 cup pancakes that I ate (as well as a few of her mini ones :)).
blog-4-ingredient-protein-packed-gluten-free-pancakes-6 The mini ones were easier to photograph, and….could she be a better assistant???!!

Just for kicks, I entered everything into VeryWell.com. If you eat the entire batch, it’s less than 500 calories and has 20 grams of protein! Honestly, they were so filling, I ate half the batch myself, and then worked out. I was totally satisfied until lunch! Normally, I eat a lot more of-to be honest…processed calories usually, and am not as satisfied. Lesson to be learned. But, let’s be real. This was super simple, easy, and quick to do, but…it wasn’t as quick as grabbing something with no clean up. I GET IT! I’ll let you know if they toast well haha.

Nutrition Facts
Serving Size 1 (423g)
Per Serving	% Daily Value*
Calories 458
Total Fat 13.6g	21%
Saturated Fat 2.9g	15%
Trans Fat 0g
Cholesterol 327mg	109%
Sodium 160mg	7%
Potassium 564mg	16%
Total Carb 66.9g	22%
Dietary Fiber 8.2g	33%
Sugars 15.1g
Protein 20.5g

Enjoy!! dit-elle-Lauren

Paleo Apple Muffins with Steusel Topping

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blog-paleo-apple-streusel-gluten-free-muffins-1 Maya had a play date the other day, and I promised them we could make something. I’ve been wanting to try a healthier apple muffin, and these turned out so good!! You could leave out the walnuts for a nut free option for school!
So moist and yummy!! blog-paleo-apple-streusel-gluten-free-muffins-5

Ingredients (makes 12 muffins or 24 minis)

2 cups almond flour
1/4 cup coconut flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp Pumpkin Pie Spice or 1/2 tsp ginger and 1/2 tsp nutmeg
3 eggs
1/2 cup pure maple syrup
4 medjul dates pitted
1 tsp vanilla extract
1/3 cup Unsweetened Almond Milk
2 small apples, diced or about 1 1/2 cups

For the streusel-

1/4 cup almond flour
1 tsp coconut flour
1 Tbsp Pure Maple Syrup
1/2 tsp cinnamon
1 Tbsp coconut oil
1/3 cup chopped walnuts
pinch of salt

Instructions

Preheat the oven to 425 degrees.
Line muffin cups with muffin liners.
First, prepare the streusel topping by mixing everything together, except for the pecans, in a small bowl. Add the pecans and stir until well combined. Set aside.
In a medium bowl, mix together the dry muffins ingredients (almond flour through nutmeg).
In a large bowl, mix together the wet muffins ingredients (eggs through Almond Milk).
Add the dry mix to the wet and stir just until combined! Fold in the apples.
Pour 1/3 cup of batter into each muffin cup. Sprinkle the streusel on top.
Bake at 425 degrees F for 5 minutes and then lower the temperature to 350 degrees F and for another 8 – 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Mini muffins only needed 8 more minutes but larger muffins may need up to 15.
Let the muffins cool in the pan for 10 minutes and then remove the muffins to a wire rack to cool completely.
These are super moist and need to be kept refrigerated in an airtight container after the first 24 hours.

Recipe adapted from Texanerin Baking.

Enjoy!

Paleo Cherry Coconut Flour Muffins with Dark Chocolate Drizzle

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Every year thus far for Maya’s birthday I’ve made some kind of pumpkin cake or pumpkin muffin, since her birthday is in October. This year, I finally gave her a choice.

SO not like me haha. And then…she picked my favorite birthday dessert-CHERRY!

Ok, for me, I picked Betty Crocker Cherry Chip Cake with Cherry Frosting every year growing up. OMG, sugar BOMB!!! And truth be told…I LOVED IT!!!!

BUT…I’m determined for Maya to love healthier althernatives, and so far, it’s working! What she doesn’t know, she doesn’t know. And natually sweetened treats, are treats!

I’m sure that’s going to bite me in the ass, but…until then….

I mainly used Coconut Mama’s recipe, but just added diced up frozen organic cherries and then drizzled some dark chocolate on them to make sure the kids in Maya’s class were more apt to eat them!
blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-1 Using cocunut flour can be challenging, so I love to see what the consistency looks like! In my opinion, it’s more cookie dough like than muffin, but it all works out in the end!The original recipe called for only filling it to 3/4th full batter, but mine never raise that much, so…I filled them up!
blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-4 And Maya drizzled dark chocolate on them once they came out of the oven… YUM!

Ingredients (makes 12 muffins or 24 minis)

3/4 cup of coconut flour
1/2 Teaspoon of baking soda
1/4 Teaspoon of sea salt
6 organic eggs
1/2 Cup of coconut oil, melted
1/2 Cup of pure maple syrup
1 Teaspoon of vanilla extract
1 Cup frozen cherries diced

For the drizzle

1 Cup Dark Chocolate
1 teaspoon coconut oil

Instructions

Pre-heat oven to 350 degrees.
In a small bowl, mix all dry ingredients together and set aside.
In a medium bowl, beat eggs and mix in melted coconut oil, honey, vanilla, and diced cherries.
Add dry ingredients and mix well.
Let sit for 3-5 minutes or until coconut flour has absorbed the liquid.
Scoop batter into prepared muffin pan.
Fill each muffin tin ¾ full of batter.
Bake for 25-30 minutes.
Let muffins cool.
Microwave chocolate and coconut oil in 20 second increments until smooth.
Drizzle over muffins and enjoy!
Store in airtight container in refrigerator.

Enjoy!

4 Ingredient Quinoa + Sun Butter + Maple Syrup + Hemp Seed Protein Balls

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I may be alone here, but I don’t think I am. As a busy mom, granola bars/protein bars are kind of a must to survive. Both for us and our kids!! Grab on the go. Or in between snack that you want to feel ok giving them, BUT…so many have a LOT of ingredients that you may or may not be ok with, but you do it anyways, because….SURVIVAL. And…they can be really expensive if you don’t buy them in bulk. I’ve been dying to make my own, but it seemed like a LOT of work. SO….I abbreviated my efforts and went simple. As I do… 😉

One day, I’ll blog about a simple, inexpensive, healthy protein bar, but until then… 😉

These are not a dessert, although, I convinced Maya they were for a few nights haha. More like a healthy snack to tide you over 🙂 Blog Quinoa Sun Butter Hemp Seed Protein Balls-1 Ingredients (Made 34 Balls)

1 Cup uncooked Quinoa
6 Tablespoons Sun Butter
1/4 Cup Organic Pure Maple Syrup
6 Tablespoons Hemp Seeds (for rolling-btw, OBSESSED with Hemp Seeds right now!! If you’re interested in the health benefits, read here. Oh, and they’re yummy!)

(All these ingredients I found at Costco. NOT in any way sponsored, but just an easy “Mama cooking for the masses” FYI ;))

Directions

Cook Quinoa as directed (I did mine in my rice cooker and it took me 30 seconds of prep, but about 30-45 minutes to wait :))
Stir in Sun Butter and Maple Syrup The reward of licking the measuring cup…who could deny such a thing??!!
Take 1 Tablespoon amounts and form into balls
Roll the balls in hemp seeds.
Refrigerate for an hour in a air tight container and store for future snacking 🙂

ENJOY!

Healthy Carrot Cake Cupcakes // Gluten Free

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What makes Healthy Carrot Cake Muffins even better? FROSTING!! 🙂 I didn’t have any cream cheese on hand, so I thought I’d try something with goat cheese. I love getting creative with what’s on hand! I left the room for a minute. When I came back, Maya had taken a bite out of every carrot and was working her way through this one 🙂I’m reposting the recipe for the muffins turned cupcakes 🙂

Ingredients (makes 12)

Muffins

4-5 small organic carrots (about a cup)
1/2 Cup unsweetened applesauce
6 Medjul Dates (pitted)
2 Eggs
1/8th teaspoon Cinnamon
1/8th teaspoon salt
1/8th teaspoon pure vanilla extract
1/8th teaspoon grated fresh ginger (I cheat and use this)
2 Tablespoons Coconut Oil
2 Tablespoons Pure Organic Honey
1 Cup Cooked Quinoa
1/4 Cup unsweetened shredded coconut

Frosting

3 oz goat cheese (I get the little individual 1 oz packs from Trader Joe’s)
2 6 oz containers of Non Fat Greek Yogurt
1 Tablespoon Pure Organic Honey

Instructions

Preheat oven to 350
Peel and break in half the carrots and pulse in a Cuisinart til shredded.
Add the rest of the ingredients and pulse til blended.
Scoop 1/4 of a cup of the mixture into muffin tins
Sprinkle shredded coconut on top
Bake for 50-55 minutes.
Place a big dollop of frosting on and ENJOY!
These are really moist. I’m not sure why. They don’t do well if you seal them up in a container, so just refrigerate what doesn’t get gobbled up immediately, and they will not dry out.

Nutritional Facts (I entered all the ingredients into Calorie Count)

Cupcakes

Serves 12 // Calories per frosted cupcake- 160 // Total Fat- 5.9g // Saturated Fat- 3.9g // Cholestererol- 35mg // Sodium- 178mg // Total Carbohydrates-18.7g // Dietary Fiber-1.5 // Sugars- 12.6g // Protein- 8g

Healthy Carrot Cake Muffins

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I’ll admit…these were my 2nd attempt. I’ve been wanting to make a carrot cake version of the Banana Muffins I made, and my first attempt were just a liiiiiittle too healthy tasting haha. Maya gobbled them up, but that’s not really saying much 😉 So…I made them a little bit sweeter, and loved them! There’s still no refined sugar, so they are much healthier than the standard carrot cake. They are super moist, not heavy like other carrot cakes, and delicious!

Ingredients (makes 12 muffins)

4-5 small organic carrots (about a cup)
1/2 Cup unsweetened applesauce
6 Medjul Dates (pitted)
2 Eggs
1/8th teaspoon Cinnamon
1/8th teaspoon salt
1/8th teaspoon pure vanilla extract
1/8th teaspoon grated fresh ginger (I cheat and use this)
2 Tablespoons Coconut Oil
2 Tablespoons Pure Organic Honey
1 Cup Cooked Quinoa
1/4 Cup unsweetened shredded coconut

Instructions

Preheat oven to 350
Peel and break in half the carrots and pulse in a Cuisinart til shredded.
Add the rest of the ingredients and pulse til blended.
Scoop 1/4 of a cup of the mixture into muffin tins
Sprinkle shredded coconut on top
Bake for 50-55 minutes.
These are really moist. I’m not sure why. They don’t do well if you seal them up in a container, so just leave them out and they will not dry out. Enjoy!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 12 // Calories per muffin- 98 // Total Fat- 3.4g // Saturated Fat- 2.2g // Cholestererol- 27mg // Sodium- 146mg // Potassium- 198mg // Total Carbohydrates-15.1g // Dietary Fiber-1.5 // Sugars- 9g // Protein- 2.2g

Banana Quinoa Muffins (4th of July edition :)) // Gluten Free and DELICIOUS

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This is my 3rd time making these since I first made them about 3 weeks ago haha. Our neighborhood has this huge parade, and I thought these would be perfect for before hand (ok, and after too!) I doubled the recipe from my first attempt, and added some blueberries, craisins, and shaved coconut to the top to make them more festive 🙂Hope everyone has a happy and safe 4th!

Ingredients (Made 21 muffins)

2 Cup cooked Quinoa
4 fully ripe bananas
1 1/2 Tablespoon Coconut Oil
4 Eggs
3 Medjul Dates (pitted)
1/2 teaspoon pure Vanilla
3 grinds of Sea Salt (aka not very much :))
1/2 cup blueberries, craisins, and coconut to sprinkle on top (optional)

Directions

You can do all of it in the Cuisinart or mixing bowl. One dish-easy clean up-WIN!!

Preheat oven to 350 degrees.
Throw everything into a Cuisinart/Mixer and blend until creamy.
Put into muffin tins, greased loaf, or greased ramicans (that’s what I used the first time)
After 5 minutes of baking, take out and sprinkle with blueberries, craisins, and coconut. I waited too long and the top was already too cooked. They barely stuck, but I wanted them to sink into the muffin a little bit.
Bake for a total 18-20 minutes or until top is firm and lightly golden. I’m a firm believer in slightly undercooking when baking. It will continue to bake after you take it out, so if you wait until it’s completely firm it’s too done. You can always do the toothpick test. Insert a toothpick and if it comes out clean, it’s done. If it has batter still on it, not yet done.
Sprinkle with unsweetened coconut flakes.
These are really moist. I’m not sure why. They don’t do well if you seal them up in a container, so just leave them out and they will not dry out.

ENJOY!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 21 // Calories per muffin- 120 // Total Fat- 4.1g // Saturated Fat- 2.5g // Cholestererol- 55mg // Sodium- 99mg // Potassium- 198mg // Total Carbohydrates-20.2g // Dietary Fiber-2.1 // Sugars- 9.6g // Protein- 3.4g

No Bake Almond Quinoa Balls // Gluten Free

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Here’s my 3rd recipe using quinoa in “baking”. FYI, I made the Banana Quinoa Muffins again but doubled them this time! 🙂 Not to leave the No Bake Lemon Coconut Quinoa Balls out, but they weren’t as big of a hit in my immediate household (sorry Mom!) My 17 year old said “These taste like healthy cake pops.” I’ll take it!! 🙂

Once again, the best part of this next recipe is that after you have made a batch of quinoa, the rest is no bake/aka easy!!

Ingredients (Made 15 Balls)

1 Cup cooked Quinoa
1/2 Cup Almonds (for rolling)
1/2 Cup Natural Almond Butter (could also use peanut butter)
2 Bananas
4 Medjul Dates

Directions

You can do all of it in the Cuisinart. One dish-easy clean up-WIN!!

Pulse almonds until they are the size of half a grain of rice (or look like quinoa! :), sprinkle on a plate for rolling later)
Blend Almond Butter, Bananas, and dates.
Add in quinoa and pulse a few more times, just to mix it all together.
Take a heaping Tablespoon and form balls in your hand (mine were about 1.5 inches wide).
Roll in crushed almonds and place in the freezer. You can eat them frozen, but they are best after warming up a few minutes.

ENJOY!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 15 // Calories per ball-114 // Total Fat- 6.5g // Saturated Fat- .6g // Total Carbohydrates-12.4g // Dietary Fiber-1.9 // Sugars- 6.2g // Protein-3.1g

No Bake Lemon Coconut Quinoa Balls // Gluten Free

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Here’s my 2nd recipe using quinoa in “baking”. Btw, I’m totally making the Banana Quinoa Muffins again this week!! Maya’s been asking for them every day haha 🙂 They disappeared so fast!

The best part of this next recipe is that after you have made a batch of quinoa, the rest is no bake/aka easy!!

Ingredients (Made 15 Balls)

1 Cup cooked Quinoa
1/2 Cup Almonds
1 Tablespoon Coconut Oil
1/4 teaspoon shredded lemon rind
1 Cup Medjul Dates
2 Tablespoon unsweetened shredded coconut (can get super cheap in the bulk section of a health food store)

Directions

You can do all of it in the Cuisinart. One dish-easy clean up-WIN!!

Pulse almonds until they are the size of half a grain of rice (or look like quinoa! :))
Add in Dates, lemon rind, and coconut oil and pulse until mixture clumps together.
Add in quinoa and pulse a few more times, just to mix it all together.
Take a heaping Tablespoon and form balls in your hand (mine were about 1.5 inches wide).
roll in unsweetened coconut and place in the freezer. You can eat them frozen, but they are best after warming up a few minutes.

ENJOY!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 15 // Calories per ball- 65 // Total Fat- 3.1g // Saturated Fat- 1.3g // Cholestererol- 0mg // Sodium- 0mg // Potassium- 43mg // Total Carbohydrates-10.8g // Dietary Fiber-1.3 // Sugars- 6g // Protein-1.3g

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