These are so much fun! Pretty much any food you put on a stick instantly becomes fun and enticing for adults and kids alike. My boys loved helping me make these and they ate them all up! They're perfect as a make-ahead appetizer for your next get together, as a side for your family barbecue or just a fun new way to serve salad for dinner tonight. You can make them ahead and store covered in the fridge for a couple hours! Skewer up your favorite veggies and then dip them in the tangy and creamy Ranch dressing that will have everyone coming back for more. Click over to
www.type2diabetes.com to see my recipe. Enjoy!
...click here for the recipe!
These are a great homemade alternative to packaged granola bars. It's nice to know all of the ingredients and get the kids involved in making them. They store really well and the kids loved them! I still occasionally buy store bought bars but these are so tasty I think we'll be having them more often.
Recipe: (makes 12-18 bars)
Ingredients:
1/4 cup Coconut Oil
2 Tablespoons brown sugar
1/2 cup honey
1/2 cup creamy peanut butter
1/8 teaspoon salt
1/2 teaspoon vanilla
2 teaspoons Chia Seeds
2 teaspoons water
1/2 cup Unsweetened Shredded Coconut
2 cups oats
1 3/4 cups Koala Crisp Cereal
1/4 cup dried fruit, chopped
Directions:
1. In a saucepan over medium heat, combine coconut oil, brown sugar, honey, peanut butter, salt and vanilla and stir occasionally until well combined and heated through, about 3-5 minutes.
2. In a small dish combine chia seeds with 2 teaspoons of water, let soak briefly
3. In a large mixing bowl combine soaked Chia seeds, coconut, oats, crisp cereal and dried fruit, let the kids measure and mix ingredients.
4. Have an adult pour the warm peanut butter and honey mixture over the top of the dry ingredients and stir gently to coat. If mixture seems too wet, add another 1/4 cup of oats.
5. Spread mixture on a Silpat-lined, rimmed baking sheet or glass pan. Using the back of a spatula, spread and flatten mixture trying to keep it uniform in thickness. Place pan in the refrigerator to chill.
6. Once chilled through, slice with a butter knife into bars or squares. Store in an airtight container for up to 1 week.
*this post includes affiliate links
...click here for the recipe!
Have you tried Kale chips yet? I keep reading about them and how delicious they are, so I finally decided to give it a try. Turns out they are tasty! They have a great light and crispy quality and it's so fun how they disintegrate on your tongue, they really do resemble a light potato chip. The kids loved them, of course they also love roasted seaweed, but really these are sure to be a hit. This is a fun one, give it a try. Enjoy!
Recipe:
Fresh kale leaves roughly chopped into bite size pieces, thick stems removed
olive oil
Directions:
1. Spread kale leaves in single layer on a baking sheet. Drizzle very lightly with olive oil and gently massage the oil into the leaves until they are lightly coated.
2. Bake @ 350'F for 9-11 minutes until crisp to the touch. Watch them and do not overcook or they will be bitter. If they are under cooked they'll be a bit chewy, we're going for light and crispy. Pull them out while they are still dark green, not brown. We didn't put anything else on them and they were delicious but you could try a light dusting of salt or garlic powder. Enjoy!
...click here for the recipe!
We call these Granol-un Bars at our house, partly because our 3 year old son has trouble saying "granola" and it comes out granol-un but also because these aren't your typical granola bars. In this version of a granola bar, clusters of toasted quinoa, apricots, nuts, and sunflower seeds make a sweet and chewy snack. I'm not gonna sit here and say, "these are a cinch to make, easy peasy". Yes, the recipe is straight forward and you will all understand the directions (smart people) but it is a bit time consuming and involves several steps, during which you should not really leave the kitchen lest you burn your rolled oats {ahem}. Don't fear though, these are amazing and worth the time and like all things, we'll get better, faster and more efficient with practice. These make a great snack as they are filled with fiber and protein, all natural and most importantly delicious!
Recipe: (Makes 18-20)
Ingredients:
Click here for the main recipe
We also added
* 1/2 cup raw cashews, chopped (or you may substitute shelled raw pistachios, chopped)
Dry ingredients:
...click here for the recipe!
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