Chia pudding With Mangos and Blueberries 1/2 C Milk of Choice 2 Tbsp Chia Splash Vanilla Extract *1 tsp sweetener (I omit when using flavored milk) Blueberries Diced mangos Strawberry Almond Milk 1/2 C Vanilla Almond Milk 2 Strawberries Blend and serve. By utilizing fruits […]
Month: April 2017
As a child, I was fortunate to have a mom that always prepared an afternoon snack for my sisters and I. It was rare to eat something that wasn’t completely healthy. Ants on a log was a favorite of mine. I liked the salty […]
Healthy Snacks Semi-Homemade
In a dream world I would prepare each of our meals from scratch…hahahahahahahah! I’m kidding. No, actually I would hire someone else to do it. I’m just saying. Then again if I had all the time and energy in the world I would probably enjoy cooking a lot more. Since I seem to lack a bit of both, some of our meals are semi from scratch. Here are a few healthy and kid friendly snacks, that might even please us grown ups too. I promise to keep it simple!
Yogurt with Homemade Sunflower Butter and Grahams for Dipping
- Strawberry Banana Yogurt
- Diced Strawberries
- Homemade Sunflower Butter
- Graham Cookies/ Crackers
Sippy Cup Smoothies Strawberry Berry Banana 1/4 Cup Almond, Oat or Rice Milk 2 Strawberries 1/2 Banana 10 Blueberries 15 Spinach Leaves 1tsp sweetener (*optional*-I don’t) Blend on high until smooth. 30-60 seconds
Kids When children are young there are many opportunities to teach them things that will travel far into their distant future. Of course with the plate pictured above, motor skills are practiced. As an adult can you see what else can this plate teach a young child? […]
Having a peanut allergy is no fun. What is worse, is having developed an allergy after years of loving peanut butter. Seriously, if I wasn’t hypoglycemic or allergic to peanuts or allergic to milk…I would live on PB&J sandwiches and tall glasses of ice cold milk.
Since I have developed this wonderfuuuul allergy (that word was filled with boatloads of sarcasm), I have always been on the hunt for a PB replacement. I’ve tried nearly everything on the market and few things satisfied my craving. A few years ago I discovered SunButter. To say I was pleasantly surprised is an understatement. It had that salty sweet creamy texture that I had come to love in peanut butter. What I didn’t love was the price. That being said, I did what I had to do to get it. Who needs electricity or gas?
One fine day I was in the mood for it, when suddenly I opened the jar and….there was….nooooooooone. Scrape as I may, there just wasn’t enough. That’s when I re-re-remembered (superhero tone here) that-at-at I-I-I had Sunflower Seeds for…..for? I dunno. It was for something. I buy random things.
My first recipe contained Honey Roasted Kernels. It was faaaaantastic! It was also around $1.79 a lb. I used two pounds so it was a far cry from the nearly $6.00 I was spending on a single jar. Thanks to that mishap I now have a recipe that suits us well. So…bada boom ba da bing, whip yourself up some too!
- 2 Cups of Roasted Sunflower Seeds
- 2-3 Tsp Coconut or Sunflower Oil
- Dash of Sea Salt
- *1tsp Sweetener (honey, agave)
Blend on High until Smooth. Don’t worry if it doesn’t appear to happen at first. It will. I use tamper ease the process. Place finished product in a mason jar. I keep ours in the cabinet for up to 2 weeks. (When it lasts that long.)