These no bake peanut butter granola balls are super simple to make, full of healthy ingredients, and make a great snack for active kids and adults alike.
I’ve been making these Peanut Butter Granola Balls for many years. I’ve made lots of different versions but this recipe is probably our favorite. Such a great combination of healthy fats, complex carbs, and protein! They are easy to make, don’t require any cooking or baking, and they are sweet enough to feel like a little bit of a treat. My boys love them and have some every day after school until they run out. Continue reading →
Follow this simple method for making delicious buttery brown rice in the Instant Pot.
I absolutely adore brown rice but it can be tricky to make, often turning out too dry or with excess liquid in the pot. So I recently decided it was time to figure out the best method for making it in the Instant Pot. I’ve made it several different ways and finally settled on this method as my favorite. It makes the perfect buttery rice that’s ready to eat straight from the pot. No need to add salt or butter because it’s already in the mix.
We love quinoa and make a big batch of it every week. It’s so easy to make; even my husband knows how to make it. We eat it in salads, alone, in stir-fry, or with sautéed veggies. I can’t get enough of this whole grain! It can be made using water or broth. Both chicken and vegetable broth work well and just enhance the flavor. My favorite way to eat quinoa is with a little bit of butter, Parmesan cheese, steamed broccoli, and toasted nuts. I promise you, it’s SO good!
I love pasta dishes and I especially love it when I can incorporate enough vegetables to feel like I don’t need to cook an extra vegetable side dish. In this recipe I add an entire (small) bunch of kale and mushrooms (I know, these are technically not veggies) and I feel like that’s the perfect healthy balance to the sausage, pasta, and other ingredients. I ended up just making this a one dish meal. I didn’t serve any other sides and everyone was full after a serving or two.
I’m back with another pumpkin recipe today. I just can’t stop making foods with pumpkin. It’s one of my favorite ingredients! It’s always a plus when something you love is healthy too. I adapted these from a favorite “cookie dough” ball recipe that’s made with cashews, oatmeal, and coconut. I just added some pumpkin for a little fall flavor. These pumpkin coconut cashew bites are full of healthy fat, protein, and fiber, which makes them the perfect snack in my book. I keep ours in the freezer and pull one or two out in the afternoon when I need a pick-me-up. They are just slightly sweet so if you are wanting them for more of a “treat” I’d suggest upping the amount of honey and adding in more chocolate. I wanted them to be more of a heathy snack so I kept the honey and chocolate to a minimum. But they are still delicious as is.
I have a super easy and really quick weeknight dinner idea for you today. Put together a flatbread pizza bar and let each family member create their own pizza. There are so many flatbread options out there and many of them are whole grain. Just spend a few minutes at your local grocery or health food store and you should be able to find one that will work well for you.
Fall is just around the corner and I’m so looking forward to the cooler temperatures! In addition to that, one of the things I love the most about fall is making all sorts of pumpkin recipes. I still have quite a few cans of organic pumpkin that I got for a $1 each last year and I’m anxious to use them up! Pumpkin muffins and pumpkin pancakes are two of my favorite fall breakfast foods. My love of the latter inspired today’s recipe.
It’s no secret that I have a special affinity for pesto. There is just so much flavor packed into one little sauce. While it’s typically made with Parmesan cheese, basil, garlic, olive oil, and pine nuts, there are actually a lot of different variations that add in green veggies. Two in particular that I’ve been wanting to try are kale and spinach.
A few years ago I came across this recipe for pumpkin muffins. It has been one of our favorites ever since. One of the reasons I love it so much is that it uses an entire can of pumpkin. Most recipes use 3/4 – 1 cup of pumpkin and then you have to figure out what to do with the rest of the can. Using the entire can of pumpkin also makes these muffins really moist, light and fluffy.
A few weeks ago it was Teacher Appreciation Week at my son’s school. One of the things I wanted to give his teacher was a home cooked meal. I was going to deliver it one day after school (at 3:00 p.m.) so I needed something that would travel well and still taste great when reheated later in the evening. After thinking about it for a while I decided soup would be a good option. I usually go for some type of Mexican soup when taking food to a family because you can deliver it with chips, salsa, and toppings and have a full meal. But I ended up going with something a little different this time. I was looking for something that seemed a little more like “home.” I decided homemade chicken noodle soup would be the perfect choice. I sent the soup with a box of crackers, salad, and chocolate covered almonds (her favorite.)