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Oat and Apricot Granola Bars
These granola bars are so yummy and easy to make that you’ll wonder why you’ve been buying the premade ones. They are the perfect blend of oats and quinoa flakes, dried fruit, and seeds with just enough sweetness to make them deliciously cravable. Print Recipe Oat and Apricot Granola Bars Granola bars made with oats and/or quinoa flakes, dried fruit, seeds, and just enough sweetness to make them deliciously cravable. Course Snacks Cuisine American Keyword apricot, dairy free, gluten free, granola, nut free Prep Time 10 minutes Cook Time 20-25 minutes Servings bars Ingredients 3 cups quick oats or quinoa flakes (or a combination of the two)1/2 cups ground flaxseed…
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Healthy Egg Salad (mayo free)
Using avocado instead of mayo in this egg salad cuts the amount of fat and calories in half plus it’s the “healthy” kind of fat! And my little trick is to add pickle juice to the mashed avocado. The pickle juice adds the vinegar, salt, and some bonus garlic flavor all in one easy step and it very closely mimics the flavor of mayo. If you are new to substituting avocado for mayo, you can always start with half mayo and half mashed avocado until you get used to the flavor – this really helps when you’re trying to get your kids used to the change. This recipe is super simple! Just…
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Slow Cooker Mexican Lasagna
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Zucchini Cakes
Try these zucchini cakes on crackers topped with tartar sauce and additional Old Bay similar to how you would enjoy crab cakes. They are a great way to use up any extra zucchini from the garden. They can be served as a side dish or a main course. Anyone who grew up in or near Maryland knows about Old Bay. To Marylanders, Old Bay goes with almost everything: french fries, steamed vegetable, and of course any and all seafood. If you haven’t experienced this delicious spice blend, it can be found in most grocery stores in the spice section. In this recipe, Old Bay adds some delicious flavor and…
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Slow Cooker Mexican Lasagna
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Healthy Whole Grain Blueberry Muffins
I love a good muffin. They are one of my favorite breakfast foods of all time. But the store bought kind are loaded with sugar, bleached flour, refined oils, and all kinds of other terrible things. Not to mention the fact that they are usually too dry for my liking. This recipe is made with no refined sugar or oil, 100% whole grain, and they are super moist and delicious. So you can eat them totally guilt-free! Preheat oven to 400 degrees. Grease or line 12 muffin cups. I like to put the frozen blueberries on top of the oven while it preheats. It thaws them just the right amount. …
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Maple Roasted Chickpeas with Bacon & Pecans
I love having healthy home-made snacks that I can grab and take in the car. Fruits and veggies are great and all, but sometimes I just don’t have time to wash and chop apples before I rush out the door to after school activities. This snack is the perfect solution. My kids will eat the entire batch if I let them. And I totally understand why, it is that good! The chickpeas take a little while to get dry and crispy in the oven (over an hour) but they can bake without needing much attention, making this a really simple recipe. My absolute favorite veggie bacon to use in this recipe is…
