These are your new favorite travel snack, perfect for throwing in your hiking backpack or your bag for a quick snack at work.
Yield: 18-20 bars
3 cups mixed nuts/seeds (cashews, almonds, walnuts, peanuts, pistachios, sunflower seeds, pumpkin seeds, macadamia nuts- whatever you have on hand!)
1 cup assorted dried fruit (cranberries, cherries, blueberries, apricots)
1 tsp cinnamon
1 tsp vanilla extract
3/4 cup honey
- In a large bowl, stir together the assorted nuts, dried fruit, cinnamon and vanilla.
- In a small pot, bring honey to a boil over medium-low heat. Stir constantly and boil for 5-8 minutes.
- Pour hot honey mixture over nuts and fruit, toss to coat evenly.
- Pour the mixture onto a large sheet pan and press into an even layer. Let sit for 30 minutes- 1 hour or until set. Cut into small chunks.
Another favorite that’s always packed in my freezer! These bars are perfect for a little sweet treat, but also keep you satisfied!
Yield: 12-16 bars
1 cup creamy peanut butter (can sub any nut butter- almond, cashew, sunflower seed)
1/3 cup honey
1/2 cup shredded, unsweetened coconut
1 1/2 cup almond flour
1/2 cup chocolate chips, melted
Flaky sea salt, optional
- In a bowl, mix together peanut butter, honey, coconut and almond flour until a dough begins to form.
- Press dough into an 8×8 pan in an even layer. Freeze for 20-30 minutes until set.
- Pour melted chocolate over the bars, coating evenly. Sprinkle with sea salt if desired. Freeze for 30 minutes- 1 hour before cutting into small squares.
If you know me, you know that Perfect Bars are my favorite on-the-go energy bar. They’re made with real, wholesome ingredients and are found in the refrigerator section of the grocery store. Try my homemade version to save some $ and switch up flavors as you like!
Yield: 8-12 bars
1/2 cup peanut butter
1/2 cup honey
1 1/2 cup almond flour
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup dark chocolate chips
- In a small bowl, stir together all ingredients until a dough begins to form.
- In an 8×8 or 9×9 pan, press the dough into an even layer. Freeze for 30 minutes- 1 hour or until firm and set.
- Cut into even bars and keep in an airtight container in the freezer.
A quick & easy 20-minute meal filled with nourishing ingredients. Perfect for a last minute Thanksgiving side dish or a speedy weeknight meal!
Yield: 3-4 servings
1 pound sweet potatoes, diced
3 Tbsp olive oil
1/2 tsp cinnamon
1 pound brussels sprouts, thinly sliced (you can buy these pre-cut in the salad section of the grocery store)
2 Tbsp maple syrup
1 Tbsp mustard
1/4 cup dried cranberries
2 Tbsp sunflower seeds
Salt & Pepper, to taste
- Preheat oven to 375 degrees. Arrange diced sweet potatoes on a prepared baking sheet and drizzle with olive oil. Sprinkle cinnamon and toss the potatoes to evenly coat. Bake for 15-20 minutes or until lightly browned and tender.
- In a large skillet, saute brussels sprouts in the maple syrup and mustard. Cook on medium-high heat for 5-8 minutes or until brussels sprouts are tender.
- Add in the diced sweet potato pieces, dried cranberries and sunflower seeds. Heat on low for 3-5 minutes until fully combined. Season with salt and pepper to taste. Serve immediately!
This sweet treat is perfect for stashing in the freezer! So simple and only 4 ingredients!
Yield: 6-8 (1 date) servings
6-8 dates, pitted
3-4 Tablespoons almond butter (sub peanut butter, cashew or sunflower seed butter)
1/4 cup dark chocolate chips, melted (I add some coconut oil to give them some shine!)
Sea salt, optional
- Open dates and stuff each with 1/2 Tablespoon of nut butter, place on a parchment lined sheet pan and freeze for 30 minutes.
- Once frozen, dip or drizzle each date with melted chocolate and sprinkle with sea salt.
- Freeze again for 20-30 minutes and enjoy!
Keep in an airtight container in the freezer for snack time!
A mom-approved, favorite recipe! Perfect for any occasion (or every occasion!)
Yield 18-20 cookies
For the Cookies:
2/3 cup butter, softened
3/4 cup sugar
4 teaspoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
For the Frosting:
4 Tablespoons butter, softened
2 cups powdered sugar
1/4 teaspoon almond extract (the secret ingredient!)
1-2 teaspoons milk
- Preheat oven to 350 degrees.
- In a large bowl (or a stand mixer), cream butter and sugar until light and fluffy. Add in the egg, milk and extracts. Blend in the flour, baking powder and salt, mixing until well combined.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to 1/8 of an inch thick. Use cookie cutters to cut dough into shapes. Place on a greased baking sheet and bake for 8-10 minutes.
- Cool cookies completely before frosting.
- For the frosting: Cream all ingredients together until smooth.
- Use a butter knife or tilted spatula to frost cookies and decorate to your liking!
Yield: 1-2 cups
4 apples, cored and cubed (any kind works! use your favorite)
1 cup water
1/2 tsp each: cinnamon, ginger, nutmeg
2-3 Tablespoons maple syrup (honey also works, sweeten to your taste)
- In a sauce pot, combine all ingredients and stir until incorporated.
- Cook over medium-low heat for 10-15 minutes, stirring occasionally.
- Once apples are softened and somewhat broken down, place the sauce into a blender.
- Blend on high for 1-2 minutes or until completely smooth.
- Store in an airtight container in the fridge for up to 1 week.