Gluten Free Magic Cookie Bars

Ok, these are mine. Delicious gluten (and dairy) free cookie bars that will melt in your mouth!
*My cooking time is funny, I think my oven is broken (this is happening a lot lately)! So I baked them for 27 minutes and they were still a little gooey, but  I took them out anyway thinking they might firm up. They didn't, so I popped them back in for another 15 minutes or so. So I *think* the total baking time will be around 30-40 minutes, but you should probably just keep your eye on them after 25 minutes.

Gluten Free Magic Cookie Bars

1 1/2 cups brown rice flour
2/3 cup tapioca starch
1 tsp. xantham gum
1 tsp. baking powder
1/2 tsp. sea salt
1/3 cup coconut oil
1/3 cup grapeseed oil
2 cups brown xylitol- Mix 4 tsp. molasses
with 2 cups xylitol with a fork until fully combined.
1 tsp. vanilla extract (check ingredients!)
3 organic free range eggs
1 1/2 cups dark chocolate chips (check ingredients!)
3/4 cup chopped walnuts
1/2 cup unsweetened shredded coconut
2 tsp. chia seeds

Directions

Preheat oven to 350 degrees F (175 degrees C).

 Grease a 9x13 inch (or slightly smaller for thicker bars, 

which is what I did) baking pan with grapeseed oil spray.

In large bowl, cream the oils, brown xylitol, eggs 

and vanilla extract. Slowly blend in rice flour, tapioca starch, 

xantham gum, baking powder, and salt. Mix until well blended. 

Fold in chocolate chips, walnuts, chia seeds and coconut. 

Spread the mixture evenly in pan.

Bake 25-40 minutes*. Let cool before cutting into bars.

*See my note on baking times above.

A Few of Our New Favorite Recipes

So I may not be doing too much experimenting in the kitchen lately, but I do still try out yummy recipes. :) Here are a few that we've had recently and really loved.

Raspberry Oat Bars (Gluten Free)

http://makingromaroma.com/2011/04/23/gluten-free-raspberry-oat-bars/

Now, I did not use sugar. I used xylitol in place of sugar and a xylitol/molasses mix in place of the brown sugar (1 tsp. molasses for every 1/2 cup of xylitol- mix together with a fork a ta da! Brown 'sugar'). By the way, same measurements xylitol as sugar.

I also used my homemade xylitol jam. :)

These were amazing and we will definitely be making them again!!!!




Gluten Free Pumpkin Muffins

http://wellnessmama.com/3655/pumpkin-bread-and-muffins-coconut-flour/

Delish! You can sub the honey for xylitol if you'd like. I'd use a little more though, 1/2-3/4 cup.


Triple Chocolate Chunk Muffins

http://healthyisalwaysbetter.tumblr.com/post/6583755120/lessthan300kcal-triple-chocolate-chunk-muffin

My hubby loves these. I used organic eggs and yogurt and xylitol- absolutely NO SPLENDA! 
Use 1 cup xylitol.

Homemade Honey Mustard Dressing

Well, it's been a while, eh? We have been busy with moving, life, 2 toddlers.... etc. I wish I had more time for fun cooking/experimenting but that is just not the case lately. And I am ok with that season of life. It's a lovely season that my daughters' fill up beautifully.
So here's an easy salad dressing for your summer salads and a great easy meal idea. We love "Kitchen Sink Salads"- basically whatever you have on hand. Everything but the kitchen sink! :)


Our favorite Kitchen Sink Salad toppings:
veggies
nuts
raw cheese
boiled eggs
seeds
chick peas/beans
sprouts
etc etc etc

Honey Mustard Dressing

• 1/3 cup raw honey
• 1/4 cup Dijon mustard (check ingredients)
• 1/4 cup white wine vinegar or cider vinegar
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 cup cold pressed olive oil

Blend all ingredients together in your blender. Refrigerate. 

Pumpkin Coconut Soup

pumpkin coconut soup

ingredients

5 tbsp. grapeseed oil

1 medium sized yellow onion

3 cloves minced garlic

1 inch grated fresh or ground ginger

1 tsp. ground cumin

3 cups organic chicken broth

1-2 cups red lentils

1/2 butternut squash, peeled and cut into cubes

1 15 oz. can pumpkin puree

1 14 oz. can coconut  milk

2 tsp. sea salt (more to taste if you'd like)

1-2 tsp. pepper

1/4 bunch fresh cilantro (optional)

directions

 

 Chop the onion into small, even pieces and grate the ginger with a fine grater.  in a large stock pot, add 2 tbsp. oil over medium heat. once the oil has heated, add the chopped onion, ginger, and minced garlic to the oil and stir.  cook for about 5-7 minutes until the onion is mostly cooked through (it will be translucent).

While that's cooking, peel your butternut squash and take 1/2 of it and cut into about 1/2 inch cubes.Add to pot.

Add 1 tsp. ground cumin and stir, allowing the cumin to get all toasty and fragrant, about 1-2 minutes. 

Add pumpkin puree, coconut milk, chicken stock, and red lentils. Cook on medium-low for about 20 minutes or so.  Add 2 tsp. salt and 1 tsp. pepper (again, you can add more after this if you'd like.  depends on your taste buds.  mine ask for salt). 

Once your soup is ready, allow to cool for a few minutes before spooning into your blender. Blend your soup until pureed and return to pot to heat up again to your desired temperature. Enjoy!

Gluten Free Orange Cranberry Bread

Definitely a keeper- definitely!! I am munching on this moist and 'just enough' sweet bread as I type. I just might make this for Thanksgiving- maybe for our Thanksgiving breakfast. Our family of four (ok, ok, it was mostly my husband and I) went through an entire loaf in less than 24 hours! It's just that good!

• 3 cups Bob's Red Mill GF flour mix plus 2 tsps xanthan gum
• 2 organic eggs
• 1 pint fresh cranberries (organic if possible) or 2 cups defrosted frozen cranberries, chopped- or you can pulse it your blender or food processor for a few seconds
• 1/2 cup unsweetened coconut milk
• 3/4 cup orange juice
• 1 cup xylitol, mixed with 2 tsps molasses (to make a 'brown sugar')
• 1/2 cup grapeseed oil
• 1 tablespoon orange zest or 1 tablespoon lemon zest
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon allspice
• 1/2 teaspoon sea salt
• 1/2 teaspoon clove
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350°F Grease 2 loaf pans.
2. Beat eggs and xylitol mix with electric beater or mixer (or fork if you are lazy like me). Add oil, milk, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices xanthan gum and flour. Mix until combined.
3. Gently fold in chopped cranberries. Pour into loaf pans and smooth the top of the loaf with a rubber spatula. Bake for about 1 hour.
4. Allow to cool slightly in loaf pan before inverting onto cooling rack.

Delicious fresh from the oven with a little organic butter or coconut oil melted on top!

Guilt Free French Fries

So easy. So yummy. No guilt!

Organic potatoes julienne cut
grapeseed oil
sea salt

Spread potatoes on a baking sheet and drizzle with oil then sprinkle with sea salt. Bake at 400 degrees for about 45 minutes or until your desired crunch!

Chicken Marinades!

We grill all summer long. Heck, we grill all winter long too. LOVE grilled chicken. Here is a few of our favorite chicken marinades. So easy, healthy and delicious!

Tandoori Chicken:

1 package organic boneless skinless chicken thighs

1/2 cup plain organic yogurt

1 med lemon, juiced

2 cloves garlic

½ tsp ginger

1/2 tsp salt

1/2 tsp paprika

1/4 tsp cayenne pepper

1/2 tsp turmeric

Marinade in a ziplock bag at least 4 hours or overnight. Grill to perfection and enjoy!

Grilled Buffalo Drummies:

Ingredients

• 3 tablespoons MSG free hot sauce such as Tabasco
  
• 3 tablespoons reduced-sodium chicken broth
• 1 tablespoon lemon juice
• 4 boneless, skinless organic chicken breasts, thighs or drummies

Mix all ingredients and marinade for 4 hours or overnight. Grill to perfection! This chicken goes very well with the Mustard Balsamic Salad Dressing!

Lemon Herb Grilled Chicken:

This chicken marinade has a very fresh and tasty zing to it. It is a perfect chicken marinade for those that are adverse to spicy dishes. Also, one of the most recommended chicken marinades for the summer months.

Ingredients:

• 1/2 an onion (optional)
  
• 3 teaspoons of oregano
• 3 teaspoons of thyme
• 6 garlic cloves, finely chopped
• 1 cup of lemon juice
• 1/4 cup of grapeseed oil
• 2 whole chicken breasts, split in half, or boneless skinless chicken thighs (organic)
  

Method:

1. Rub the chicken with the cut half of the onion, then discard the onion.
2. Thoroughly mix the herbs and garlic with the lemon juice and oil.
3. Coat the chicken in the marinade, making sure all areas are covered.
4. Marinate for at least 4 hours, up to a maximum of 48 hours.

Pineapple Tamari Grilled Chicken:

I love this one on an Asian salad.

1 can pineapple chunks or rings (rings are easier to grill!) plus juice
1 cup San J Tamari
1/2 cup grapeseed oil
1 tbsp vinegar
1 tsp ginger
2 tsp minced garlic
1/4 tsp pepper
1/2 tsp sea salt
1/4 cup raw honey

Marinade for four hours or overnight, then grill to perfection. Yum!


*Note- all these recipes are great for veggies and fish too!

Mustard Balsamic Salad Dressing

Super delicious! And perfect for your summer salad with grilled chicken!

1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp fresh minced garlic
1 tbsp yellow mustard
1/4 tsp pepper
1/4 tsp onion powder
1/4 tsp sea salt
1/4 tsp dry mustard

mix and enjoy!
Try this dressing with a salad and some marinaded chicken!

Poppy Seed Dressing

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Ingredients

• 1/3 cup raw honey
• 1/2 cup white vinegar or 1/4 cup white and 1/4 cup apple cider vinegar
• 1 teaspoon sea salt
• 1 teaspoon ground dry mustard
• 1 teaspoon grated onion (optional)
• 1 cup olive or grapeseed oil
• about 1/8 tsp stevia
• 1 tablespoon poppy seeds

Directions

1. In a blender or food processor, combine honey, vinegar, salt, mustard, stevia and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds. 

Orange Creamsicle Popsicles

Perfect for a hot summer day! We enjoyed these popsicles on my daughter's birthday and again on Memorial Day! Yum!


1 1/2 cup organic heavy cream
1/2 can coconut milk (not lite)
1 cup plain full fat organic yogurt
4 oranges, peeled
3/4 cup xylitol

Mix all ingredients together in your blender until smooth. Pour into popsicle molds or ice cube trays & place toothpicks in the center after covering with plastic wrap. Freeze until solid.

Check out these cool push pop molds I found at Bed Bath and Beyond!
http://www.wdrake.com/WalterDrake/Shopping/ProductDetail.aspx?CID=Garden&SCID=GardenOutdoorEntertaining&ProductID=BC00332934&SourceCode=20509000001&mr:trackingCode=F6202114-E190-DF11-BC8B-0019B9C043EB&mr:referralID=NA

Coconut Raspberry Cupcakes

A special treat for Gigi's first birthday! You can use any berry in this recipe. :) I also have to admit that this cupcake recipe was inspired by elanaspantry.com. :)

• ½ cup coconut flour
• 1 tablespoon arrowroot powder
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• 4 free range organic eggs
• 2 Tbsps coconut milk/cream (the cream at the top of the can or from a quart)
• ½ cup xylitol
• 1 tablespoon organic vanilla extract
• ½ cup raspberries, fresh or frozen (thawed)- or any berry

Preheat the oven to 350°F. Line 8 muffin cups with paper liners.

In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, xylitol, coconut milk and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the berries.

Scoop ¼ cup of batter into each prepared muffin cup.

Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour. If you choose not to frost them, they will be dairy free. :)

Frosting:...............Use your favorite frosting, I don't have a great healthy recipe for one yet. You can use organic butter and cane sugar for a traditional butter cream, or experiment with coconut milk cream for dairy free. I think either one could become healthy by using powdered xylitol, I just haven't gotten around to buying some yet!
You can also get a pretty good frosting swapping out the sugar for raw honey and adding a little arrowroot powder (like a tsp. or so) to thicken it back up. Happy experimenting!

Makes 8 cupcakes, unless you double the recipe, which I always do. :)

Tropical Dairy Free Smoothie

Enjoy a glass of this nutrient-packed smoothie! So refreshing, delicious, and healthy!

You will need:

1/2 can coconut milk
1 cup pineapple chunks (fresh)
1 cup frozen strawberries (organic is best)
1 orange, peeled
1-2 bananas

Blend it all up until completely smooth. Enjoy!

Oat Biscuits For Baby

I make these for G, but the rest of the family likes to munch on them too, especially with honey on top! :) I love these because, right now, Gia is wheat-free. It's hard to find 'munchies' for her that don't contain wheat or sugar. You would think baby and toddler food would not contain sugar... ha! Even the organic kinds do! Such a bummer. Ok- back to the oats. So I bake these little puppies for her and store them in the freezer. I think they also make an excellent teething biscuit, especially when frozen!!

Ingredients:

2 cups organic buttermilk

3 tbsp. organic butter

1 ½ tsp. baking soda

1 ½ tsp. xanthan or guar gum

2 ½ cups oat flour- you can make this by grinding oats in your blender.

Directions:

1. Preheat oven to 350 degrees. Grease a large baking sheet with grapeseed oil spray.

2. Beat butter, baking soda and xanthan/guar gum on medium speed until well blended.

3. Wisk in buttermilk until mixture is frothy.

4. Fold in oat flour.

5. Drop by tablespoon onto greased (grapeseed oil spray) baking sheet. Bake for 25 minutes or until golden brown.

Homemade Baby Food

Making your own baby food is very simple. Here is a quick little lesson.

1. Prepare produce- washing well, peeling if necessary, etc. I actually keep the skins on my fruits, such as pears or apples, because I buy organic and when you process them it all blends in anyway. Nutrients!

2. Steam veggies or fruits until tender. Or bake until tender (squash, yams etc.).

3. Blend in your blender or food processor until completely pureed, with a tiny bit of liquid. You can use purified water, breast milk, goats milk, cow's milk (babies over 1)...

4. Store in fridge for a few days and use as needed, or you can freeze. To freeze (I recommend this), simply place pureed foods in clean ice cube trays, stick them in a ziplock bag and pop them in your freezer. Once frozen, you can pop them out of the trays, storing the cubes in the bags until needed.

Our favorite first foods (Our Gia did not eat solids until around 10 months):
Avocado- this is great because it is healthy fat, and babies are used to digesting fats (from breast milk/formula), and you can mash it fresh!
Sweet Potatoes
Squash
Organic Pears
Organic Apples
Peas
Oatmeal- you can grind the oats in the blender to make the oatmeal nice and smooth.

Healthy Breakfast Ideas For Kids

I've been wanting to write this post for a long time. I don't know what most kids eat for breakfast nowadays, I just remember what I ate as a child. My favorites included: poptarts, toaster strudel, sugar cereals such as Lucky Charms, Life, Honey Nut Cheerios, etc., packaged cream of wheat and white toast with butter, white sugar and cinnamon. Every single one of those choices contain tons of sugar. Processed sugar. Not the best way to start your day. No wonder I was so ADD!

I recently read a blog called raisinghealthyeaters.com. I read a post on the 10 best cereals for kids. I was honestly appalled at some of the cereals- Life and Honey Nut Cheerios were included in the top ten. I will now list the ingredients for Honey Nut Cheerios as I am an ingredient girl :D
Ingredients
Whole Grain Oats (includes the oat bran), Sugar, Modified Corn Starch, Honey, Brown Sugar Syrup, Salt, Tripotassium Phosphate, Canola and/or Rice Bran Oil, Naturan Almond Flavor. Vitamin E (mixed tocopherols) Added to Preserve Freshness.
And Life:

• Ingredients

  Whole Grain Oat Flour, Sugar, Corn Flour, Whole Wheat Flour, Rice Flour, Salt, Calcium Carbonate, Disodium Phosphate, Reduced Iron, Niacinamide, Zinc Oxide, BHT (A Preservative)Yellow 5, Yellow 6, Thiamin Mononitrate( One of The B Vitamins)Pyridoxine Hydrochloride (One of The B Vitamins)Riboflavin (One of The B Vitamins)Folic Acid (One of The B Vitamins)

Ok, let's be real here. Should 2 cereals with SUGAR as a SECOND ingredient really be considered healthy, let alone in the top ten of all cereals or even breakfast options? And Life also contains artificial dyes Yellow 5 and Yellow 6. One thing I would like to say to the writer of raisinghealthyeaters.com is, well I guess I would have more than one thing to say! Seriously though, I don't know what she is thinking. She should not be encouraging parents to feed their children like this, telling them this is healthy. And this is why... wait for it.... we must educate ourselves. So ignore every little thing I am telling you until you get out there for yourself and learn! Check those ingredients! (No, I did not make them up) :)

Alright. My rant is done. I would now like to share with you a few of our favorite breakfasts, that yes, my daughter loves. I feel good about giving her (and myself!) these choices. Now here are some good ways to start your day! Raisinghealthyeaters top ten cereals for kids move aside!!!
May I introduce...

Top Ten Breakfast Ideas For Kids (That are truly healthy and fun too!)

1. Green Eggs
Or 'green eggies' as my daughter calls them. Here is a great way to sneak in some greens and make it fun for kids. Simple ingredients: Free range eggs, raw organic spinach, sea salt, pepper and diced onion (optional). Mix them together in your blender then scramble.

2. Peanut Butter and Jelly Smoothies
No, there is actually no jelly in this smoothie.... Mix in your blender 1 Banana, 1/2 cup strawberries, 2 heaping tablespoons smooth peanut butter (no sugar added), 1/2 tsp. organic vanilla extract (optional), 1/3 cup almond milk and ice cubes.

3. Honey Nut Oatmeal
We buy quick oats in bulk, we actually eat oatmeal quite a bit! It is super easy to pour boiling hot water over the oats in your bowl just to moisten them. Then, add in to taste, raw honey, cinnamon, 1 tsp coconut oil, 1/4 cup finely ground walnuts, and as much milk as you like (almond, raw cow's milk, etc.). Mix together and serve. For variety, you could also swap the oats for quinoa.

4. Very Berry Breakfast Quinoa
Quinoa is very high in protein and therefore a great start for the day! Cook quinoa according to box directions. In your bowl, mix with raw honey to taste, some cinnamon, 1 tsp. coconut oil, and thawed mixed frozen berries. Delish! Again, you can swap the quinoa for oats for variety.

5. Carrot and Fruit Smoothie
Our blender gets a lot of use.... Blend one raw carrot, any kind of frozen fruit- about 1 cup, 1 banana, 1 cup plain full fat yogurt (organic is best), and 1 cup raw milk or almond milk. You can also sneak in some greens- raw kale or spinach, however, depending on the fruit you use it may turn the smoothie a more brownish color. If you are avoiding dairy, coconut milk can r eplace the yogurt, but it will not be as high in protein.

6. Gluten Free Morning Glory Muffins
I am attaching a recipe here. I recommend using the gluten free version for breakfast, as quinoa flour is high in protein. Of course, these make a delicious snack too. :)

7. Blender Pancakes
1 cup grain of your choice, 1 cup of yogurt or buttermilk, 1 tsp of lemon juice: Add ingredients to a blender or food processor and mix up creating a vortex. The vortex is key to make sure there is enough liquid… add more liquid sparingly, if there is no vortex (mixture will get too runny otherwise). Whirl mixture for a few minutes in order to break up the grains. After the grains have been ground up let mixture sit overnight (8-10hrs).In the morning begin mixing below ingredients in blender: 1 tablespoon – melted butter or coconut oil, 1 egg, 1/4 tsp baking soda, 1/2 tsp salt, 1 tsp baking powder, 1/2 tsp of Pumpkin spice or cinnamon, up to 1 tsp vanilla extract and/or sweetener of your choice (optional). Cook on your skillet using coconut oil, butter or grapeseed oil spray, and be sure to top with fruit or real maple syrup.

8. Veggie Frittata
Frittatas are very easy to make. You can do a lot of different versions. Basically just throw some free range eggs, lots of veggies, some organic cheese, sea salt and pepper together and mix up. Then pour into a hot buttered skillet for a few minutes. Then bake at 400 degrees until done. Very easy. This slices like pie, so it's kind of fun compared to regular scrambled eggs.

9. Full Circle Organic Oat Bran Flakes Cereal
One of the only cereals we tend to eat other than oatmeal! I am not able to find the ingredient list online, so I will have to post it next time I buy a box. Or you could go check it out for yourself. ;)

10. Overnight Blueberry Stuffed French Toast
Lastly... a special treat breakfast that you can feel good about feeding your family! Everyone needs a little breakfast 'treat' now and again. You can find the delicious recipe here.

Ok, so there it is. Top ten. Longest blog post ever? Maybe! Happy breakfast eating. Happy healthy choices!!

Overnight Blueberry Stuffed French Toast

I made this Friday night as a special breakfast for Saturday morning. Everyone loved it and we had enough for Sunday morning too (I even halved the recipe). If you have a special breakfast or brunch coming up (Easter maybe?), THIS is your dish. Scrumptious!

Overnight Blueberry Stuffed French Toast

12 slices day-old bread, cut into 1 inch

cubes (we used a whole wheat sourdough with all healthy oils!)

2 (8 ounce) packages cream cheese, cut

into 1 inch cubes (organic, if possible)

1 cup fresh or frozen (thawed) blueberries

12 free range eggs, beaten

2 cups milk (raw is best)

1 teaspoon organic vanilla extract

1/3 cup real maple syrup

1 cup xylitol

2 tablespoons arrowroot starch (also called arrowroot powder)

1 cup purified water

1 cup fresh or frozen (thawed) blueberries

1 tablespoon organic butter

Directions:

1.	Lightly grease a 9x13 inch baking dish with butter or grapeseed oil spray. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2.	In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3.	Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4.	Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5.	In a medium saucepan, mix the xylitol, arrowroot, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast. YUM!

Valentine Fudge- The Healthy Way

Thank you to The Nourishing Gourmet for this recipe! So easy and delicious, my Valentine's loved it! I used Xylitol as my sweetener. Raw honey would work well too- I have never heard of the coconut sugar. MMMM.

The Easiest, Healthiest, Most Scrumptious Fudge Ever

By the way, you can easily substitute with this recipe. Coconut oil works very well, but those less inclined to this oil could also use butter for a more traditional taste. Raw honey works very well ( though I find it almost a bit too sweet, so you may want to reduce the amount a little), and I bet you could use other forms of palm/coconut sugar (like the granulated form). I use a food processor, but I am sure that you could also use a stand or hand mixer. You can also easily double this recipe.

1/2 cup of virgin coconut oil
1/2 cup of cocoa powder
1/2 cup of coconut/palm sugar (the paste like kind)
dash of sea salt
1/2 teaspoon vanilla

1-In a heat resistant, glass measuring cup (pyrex), place the coconut oil. Fill a small saucepan with a few inches of water, and place the glass measuring cup in it. Heat on the stove top until the coconut oil is mostly melted (the coconut oil should be room temperature, not hot. This will protect it’s raw benefits).

2-In a food processor using the regular blade, add the melted coconut oil and the rest of the ingredients and mix until well combined.

3-Place enough plastic wrap or parchment paper in a loaf pan to cover the bottom and sides of the pan. Scrape your fudge “dough” into the loaf pan, and fold the plastic wrap or parchment paper over the top of the fudge. Gently press down, to even out the thickness of the fudge (you want it to be about 1/2 inch thick, it will cover probably about 1/2 of the bottom of your loaf pan). Take out the fudge, carefully wrapped up, and place in the freezer or refrigerator until it has set up. In the freezer it only takes about 20- to 30 minutes.

4-Cut into small squares, and enjoy!

Amazing Homemade Soft Pretzels

This recipe is SO delicious. If there is ever a day you wish to enjoy your grains.... make these!

http://heavenlyhomemakers.com/making-homemade-soft-pretzels

They freeze well, and xylitol works great in place of sugar if you choose to make the cinnamon sugar variety. In a perfect world, I would be making these often. I just can't get enough of them!

Chicken Chili Soup

Super easy and healthy. You could throw this soup together on your craziest day and still enjoy a (peaceful?) dinner amongst the chaos! (Coming from someone with two small kiddos...)

Chicken Chili Soup

1 package antibiotic and hormone free chicken drummies or thighs
1/2 bag cannellini beans, soaked overnight and boiled (OR use 2 cans)
1 can diced tomatoes with green chilies (organic is best)
12 cups free range chicken broth (learn to make homemade broth here)
Start with one teaspoon of each and go from there:
sea salt
black pepper
turmeric
cayenne pepper
paprika
cumin
and a sprinkle of chili powder
Throw all ingredients in a pot or crock pot, cooking until chicken is done. Remove meat from bones and stir back into your pot. Serve with chopped avocado.

Raw Food Bars (LaraBars)

Here is a lovely version of a mock larabar. Never had a Larabar? You're missing out! So delicious, and so pure. Simple ingredients, and very little for that matter! They are pretty pricey, so here is a version you can make at home.

Mock Larabar Oatmeal Raisin Cookie Bars

1 cup oats
2 cups dates
1 cup organic raisins
1/2 cup ground nuts- almonds or walnuts
1 teaspoon vanilla extract

Soak 2 cups dates in water for a few minutes.
Grind up your oats, then nuts and set aside.









Pulse dates in blender or food processor a few times, then add raisins. Add vanilla extract (might need to add a touch of water too if it's not mixing well).





Mix in ground oats and nuts. Transfer to a mixing bowl and mix together by hand, forming into a ball.







Press into a square dish and refrigerate for at least 20 minutes.







Cut into squares or bars. Store in fridge.