Gluten and Dairy-free Banana Bread Baked Oats

Serves 1

Loving the baked oats food trend right now! They are a great way to mix up your usual breakfast or lunch routine. So delicious, high in fiber, filling, and tastes like you’re eating dessert!

Ingredients:

•  1/2 cup rolled oats

• 1/2 cup almond milk

• 1/2 mashed banana

• 1/4 cup Enjoy Life dark chocolate chips

• 1 tbsp. almond or peanut butter (or any nut butter of your choice)

• 1 tbsp. chia seeds

• 1 tsp. baking soda

• 1 tsp. maple syrup

• 1 tsp. ground cinnamon

 Preparation:

• Preheat oven to 400 degrees.

• Mix all ingredients in a bowl, transfer to a ramekin and bake for 20-25 min.

• Top with more nut butter. 

• Enjoy!

Yogurt Chia Parfait

Serves 2

Easy, healthy, no-cook, make-ahead, naturally sweetened, gluten-free and so delicious!   This parfait is a nutrient-dense, high-protein breakfast or anytime snack that will keep you full and satisfied for hours, so you'll be less tempted by unhealthy junk foods! Can be stored in the refrigerator for a few days which makes it an ideal breakfast meal prep to make on Sunday night for the week!

Ingredients:

Base:

1/2 cup chia seeds

2 tbsp. honey or maple syrup

1/2 tsp. vanilla extract

1cup unsweetened almond milk (or other milk of choice)

1 cup unsweetened coconut, almond or another yogurt of choice (I used Kite Hill plain almond milk yogurt)

1/2 cup berries

2 tbsp. chopped/sliced almonds

 Preparation:

-       In a bowl, whisk together chia seeds, almond milk, honey, and vanilla.  Mix until well combined.  Let sit for at least 30 minutes to thicken.

-       In 2 mason jars or glass containers, evenly layer the chia mixture into each.  Then layer the yogurt and finally add the berries and almonds on top.

Enjoy!

Chocolate Pumpkin Seeds

Serves 2

Pumpkin seeds + Cacao = a high protein, fiber-filled, incredibly delicious, heart-healthy, anti-oxidant packed, immune-boosting, superfood snack that will satisfy both your savory and sweet tooth that you can feel good about eating every day!  You can also add a pinch of cayenne if you like a little spice. Enjoy in your favorite trail mix, over oatmeal, or just by the handful!

Ingredients:

• 1 cup raw pumpkin seeds

• 1-2 tbsp. unsweetened cacao powder (I used Navitas Organics)

• 1 tbsp coconut sugar or raw honey

• ¼-1/2 tsp. cinnamon

• 1-2 tsp. extra virgin olive oil or melted coconut oil

• 1 tsp. sea salt 

 Preparation:

-       Preheat oven to 200 degrees.

-       In a small bowl, add all ingredients and mix well.

-       Spread seeds out on a parchment-lined baking sheet and bake for about 5-7 minutes.

-       Remove from oven and let cool or place in refrigerator or freezer to cool faster.

-       Put seeds in a bowl and enjoy! 

No-Bake Granola Bars

Makes 12-16 bars

These no-bake granola bars are packed with healthy ingredients, taste delicious, and are beyond easy to make! You can also substitute with any combination of nut or seed butter that you may prefer. They are perfect for breakfast, a post-workout snack, or a yummy anytime treat. These bars are definitely kid-approved so unwind with your kids in the kitchen during this stressful time and make a batch of these homemade bars together!

Ingredients:

• 1 cup almonds, toasted and chopped

• 1 ¾ cups old-fashioned rolled oats

• 1 cup unsweetened toasted coconut flakes

• ¼ cup ground flaxseed

• ½ cup almond butter

• ½ cup peanut butter

• ½ cup honey

• 1 ½ teaspoons vanilla

• ½ teaspoon ground cinnamon

• ½ teaspoon salt

 Preparation:

-       Line a 9 x 13-inch baking dish with parchment paper.

-       Put the almonds in a medium skillet over low-medium heat, stirring frequently until they are fragrant and starting to turn golden brown, about 4-5 min.  Remove and roughly chop into large pieces.

-       In a large bowl, add the oats, coconut flakes, cinnamon, and salt.  Mix well.

-       In another small bowl whisk the almond butter, peanut butter (or any combo of nut butter you choose), honey and vanilla well.

-       Pour the wet ingredients into the dry ingredients.  Mix everything together until it’s evenly combined and no dry oats remain.  The mixture should be fairly dry so if it seems too wet add a few extra oats.

-       Transfer the mixture to the prepared baking dish.  Using the back of a spoon, spread the mixture out by pressing down, making it as even as possible.

-       Cover the baking dish and refrigerate for at least a couple of hours or up to 24 hours.  The longer the better as it gives the oats time to absorb the moisture so the bars can set and firm up.

-       When you’re ready to slice, lift the bars out of the baking dish using the parchment paper as handles. Slice using a sharp knife. 

-       Enjoy!

-       Store bars in an airtight container in the refrigerator for up to 1 week or in the freezer for several months.

Rainbow Yogurt Parfait

Serves 1
A fruit and yogurt parfait is a healthy and delicious treat for breakfast or an after-school or anytime snack.  It’s too simple and quick to not try to make on your own.  Just layer the yogurt with whatever fruits you like, add anything else like chia seeds, nuts or granola and voila, you have a beautiful and complete snack, that tastes as yummy as it looks, with protein, fiber, and healthy fat to keep you satisfied for hours!

Ingredients:

• Wallaby Organic Greek Whole Milk Yogurt (I used plain)

• Raspberries

• Strawberries

• Clementines

• Mango

• Kiwi

• Blueberries

• Chia Seeds

• Granola of your choice 

• Raw Organic Honey
  

Preparation:

• In a glass container/mason jar, layer the yogurt, fruit, chia seeds and top with granola.

• Enjoy!

Everything bagel Cashews

Makes 1 cup

Nuts are one of my favorite snacks because they are packable, super filling, satisfy my cravings for something crunchy and are a great source of healthy fats.  Raw cashews are delicious on their own but roasting them with healthy oil and the ever popular, game changing Everything but the Bagel Sesame Seasoning kicks them up a to a whole other level!

Ingredients:

• 1 cup raw cashews

• 1 tablespoon avocado oil

• 1-2 tablespoons Everything but the Bagel Sesame Seasoning
  

Preparation:

• Preheat oven to 375 degrees.  Line a baking sheet with parchment paper. 

• Spread cashews onto baking sheet and lightly mist with oil or combine the cashews and oil in a bowl and then spread the nuts over the prepared baking sheet.

• Bake for 15 minutes, tossing and turning the nuts a few times as they bake.

• As soon as the nuts are done, remove from oven and toss with “everything” seasoning mixture.

• Let cool before serving and enjoy!

Seed Crackers

So excited to share this easy and healthy cracker recipe from The Clean Plate cookbook! They’re great for breakfast with avocado, served along side of soup, dipped in hummus or topped with nut butter and sliced strawberries.  They’re so nutritious, as they’re packed with protein, fiber and healthy fats to keep you super satisfied and blood sugar levels stable, which is key.  Go ahead and make a batch of these so you can keep on hand for breakfasts on the go, lunches or anywhere!

Ingredients:

• ¼ cup ground flaxseeds

• ¼ cup whole flaxseeds

• 1 tablespoon arrowroot powder

• ¼ teaspoon sea salt

• 3 tablespoons black sesame seeds

• 3 tablespoons while sesame seeds

• 3 tablespoons raw pumpkin seeds

• 1 cup boiling water

• Flaky sea salt
  

Preparation:

• Preheat oven to 320 degrees.

• In a medium bowl, mix together all the ingredients except the flakey salt.  Let sit for 15 minutes to firm up.

• Lay a large sheet of parchment paper on the counter and use a spatula to scrape the seed mixture onto the paper.  Top with another piece of parchment and use a rolling pin to roll the mixture into the size of a baking sheet and about ¼-inch thick.  

• Transfer to a baking sheet and carefully peel off the top layer of parchment (go slowly, as a few seeds may stick to it.)  Sprinkle with flaky salt and bake for 45 minutes.  If the crackers don’t seem dried out on the bottom, turn off the heat but leave the pan in the oven with the door closed for 30 minutes.  Check the crackers and leave them in the oven longer if necessary.

• Allow to cool, then break into large pieces and store in an airtight container for up to 1 week.

• Enjoy!

No Bake Energy Bites

12-14 bites

SO healthy, SO easy and SO yummy! These little guys pack a lot of protein and nutrition, minus any processed sugars or questionable ingredients.   Perfect for breakfast, an afternoon snack or a treat after dinner. Kids love them as much as adults!  Gluten-free and dairy-free.

Ingredients:

• 1 cup gluten-free old fashioned oats

• 2/3 cup unsweetened coconut flakes (I used toasted but regular is fine)

• 2/3 cup organic peanut butter (or any nut butter of your choice)

• ½ cup freshly ground flaxseed

• 1/3 cup honey

• 1 tbsp. chia seeds

• 1 tsp. vanilla extract

• ½ - 2/3 cup dark mini chocolate chips 
  

Preparation:

• Mix all ingredients together in a bowl and let mixture set in the refrigerator for at least 30 min.

• Roll mixture into about 1 inch sized balls and store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 6 months.

• Enjoy!!

Dark Chocolate Chip Quinoa Muffins

Makes 10-12 muffins

These decadent dark chocolate chip muffins are so rich and delicious you’ll never guess they’re good for you too!  Made with quinoa flakes so they’re gluten-free, high in plant-based protein and full of fiber.  They’re also dairy and nut-free making them perfect for a nut-free school snack.  Store in the refrigerator or freezer, and pop in the toaster to warm up for breakfast or a healthy treat anytime!

Ingredients:

• 2 very ripe bananas
• 1 egg
• 1 cup quinoa flakes
• ¼ cup coconut oil
• 1/3 cup non-dairy milk (I used almond milk)
• ½ cup raw cacao powder
• 5 tbsp. coconut sugar
• ¾ tsp. baking powder
• ½ tsp. baking soda
• pinch of sea salt
• 1/3 cup dark chocolate chips (I like Enjoy Life Foods – dairy, nut and soy free)

Preparation:

• Preheat oven to 425 degrees.
• Lightly grease muffin tins.
• In a large bowl combine mashed bananas, egg, coconut oil and milk.  Stir until well combined.
• Add quinoa flakes, cacao powder, baking soda, baking powder, sea salt and coconut sugar.  Stir until batter forms.  
• Fold in chocolate chips. 
• Spoon batter into prepared muffin tray.  Top each muffin with a few chocolate chips or sprinkle with extra quinoa flakes.  
• Bake for 10-12 minutes.  To check if done, stick a toothpick into a muffin and if it comes out clean with small crumbly bits then it’s ready.  Top of the muffins should be firm to the touch too. 
• Let cool and enjoy!  
• Store in the refrigerator or freezer and pop in the toaster to warm up for a delicious breakfast or anytime healthy snack!

Easy Gluten-Free Blueberry Muffins

Makes 15-18 muffins

My family loves a blueberry muffin.  They eat them for breakfast, as an afternoon snack and even for a post dinner treat, so I make sure I make muffins that are healthy enough for breakfast and sweet enough for dessert.  I made these on a snowed-in day when I didn’t have all the ingredients to make my usual blueberry chia seed muffins and they came out light, fluffy and absolutely delicious!  They are a slightly adapted version of Dr. Axe’s Gluten-Free Blueberry muffins.  They’re made with only a few simple ingredients and couldn’t be easier to make! You can view the original recipe here: 
https://draxe.com/recipe/gluten-free-blueberry-muffins/

Ingredients:

• 4 cups almond flour
• 6 eggs
• 1/2-cup honey
• 1-teaspoon vanilla extract
• 1 teaspoon baking soda
• 3 teaspoons baking powder
• 2 teaspoons cinnamon
• Pinch of sea salt
• 10 tablespoons coconut oil or ghee, melted
• 2 cups blueberries (fresh or frozen)

Preparation:

• Preheat oven to 350 degrees.
• In a small saucepan over low-med heat melt the coconut oil or ghee and then allow it to cool for a few minutes.
• Meanwhile in a medium bowl mix the almond flour, baking soda, baking powder, sea salt and cinnamon.
• In another bowl, combine the eggs, honey, vanilla and melted coconut oil or ghee. 
• Pour wet ingredients into the dry and mix well.  Stir the blueberries into the mixture.
• Spoon batter into muffin tins or silicon cups and bake for 25-30 min.  Edges should be just turning brown and firm to the touch. 
• Let cool and enjoy!  
• Store in the refrigerator or freezer and pop in the toaster to warm up for a delicious and healthy breakfast or anytime snack!

Kid Approved Healthy Oatmeal Granola Bars

Makes 16-18 Bars

These granola bars are packed with healthy ingredients, taste delicious and are beyond easy to make! They are naturally sweetened with banana and applesauce and contain healthy fats from the seeds. Perfect for breakfast, a post-workout snack, or a yummy dessert - you and your family will love them! 

Ingredients:

• 3 cups Rolled Oats (I use gluten-free oats)
• ½ cup Pumpkin Seeds
• ½ cup Sunflower Seeds
• 3 Ripe Bananas
• 1 cup Unsweetened Applesauce
• ½ cup Dried Cranberries
• 1 ½ teaspoon Cinnamon
• 2 tablespoons Flaxseeds
• 1 tablespoon Chia Seeds
• ¼ cup Dark Chocolate Chips (optional)

Preparation:

• Preheat oven to 350 degrees.  Line a 9 x 13 inch baking sheet with parchment paper.
• In a medium bowl mash the bananas and stir in the applesauce until well combined.
• In a separate bowl mix all the dry ingredients.  Stir into the banana mixture until well combined.
• Transfer to the prepared baking dish and press down evenly.
• Bake until bars and golden and are starting to separate from the sides of the pan, about 30-35 minutes.
• Let cool for 15 minutes then cut into bars.  Store in an airtight container in the fridge.
• Enjoy!

Gluten-Free-Blueberry-Chia-Muffins

Makes about 18-20 muffins

These muffins are my family’s favorites!  They are simply delicious and super satisfying while being gluten-free, dairy-free, and sugar-free.  My son and husband love theirs for breakfast while my daughter will have hers for dessert, or as an after-school snack.

This recipe is ever so slightly adapted from my dear friend Sophie Slater’s original recipe.  You can see the original recipe here: http://blog.arogya.net/gluten-free-blueberry-chia-seed-muffins/

Ingredients:

• 3 Cups Almond meal or Flour
• 3 teaspoons Psyllium Husk
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon Sea Salt
• 4 Eggs
• 2 Mashed Ripe Bananas
• 3 tablespoons Chia Seeds and more to sprinkle on top of muffins
• 4 tablespoons Coconut Oil
• 4 tablespoons Maple Syrup
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Cinnamon
• 9-10 chopped Mejol Dates
• 1 1/2 cups Blueberries
• ½ cup chopped Walnuts (optional)

Preparation:

• Preheat oven to 350 degrees.
• Use Coconut Oil to lightly grease muffin tins or use muffin liners.  If you have silicon baking cups you can skip this step. 
• In large mixing bowl, whisk together almond flour or meal, Psyllium Husk, Baking Soda and Sea Salt.
• Add the 3 tablespoons of Chia Seeds to 1 cup of warm water - let seep for a few minutes.
• In small saucepan over low-med heat melt Coconut Oil.
• In another bowl beat the eggs. Whisk in Coconut Oil, Maple Syrup, Vanilla and Chia Seed mixture. Stir in the mashed Banana, chopped Dates and Blueberries.  Add Walnuts or other nut if you like.
• Slowly pour wet ingredients into the dry and mix well.
• Spoon batter into the muffin tins and sprinkle with Chia Seeds.
• Bake for 30-35 min, until slightly browned on top and a toothpick inserted in center comes out clean.
• Let cool completely in pan on wire rack. Tip to remove muffins from tin: gently run a paring knife around the edge of each cup.
• Enjoy!!!