- 2 1/2 cups old fashioned rolled oats
- 1 cup unsweetened coconut flakes
- 4 T cocoa powder
- 1 T ground flaxseed
- 1 cup natural peanut butter (or any nut butter)
- 1/2 cup raw cinnamon honey [or regular raw honey (+ cinnamon if you please)]
- 1/2 cup coconut oil
- 2 t vanilla extract
- Take a 2-cup glass measuring cup, and fill it with coconut oil, melting it slightly in the microwave, until you reach the 1/2 cup mark. Add honey until you reach the 1 cup mark. Add peanut butter until you reach the 2 cup mark.
- Pour this mixture into a medium pot on medium heat, and stir until well combined.
- Meanwhile, mix the oats, coconut flakes, cocoa powder and flaxseed.
- Take the pot off of the stove and add the dry ingredients and the vanilla. Stir until combined.
- Drop heaping tablespoons of the mixture onto a cookie sheet lined with a silpat or equivalent.
- Freeze for 15 minutes, and then remove from cookie sheet, and store in a tupperware container in the freezer.
- You can eat them right out of the freezer, or let them thaw for 10 minutes before serving.
Feel free to make substitutions to suit your tastes/what you have on hand. It would be hard to screw these up!
Adapted from Dr. Axe
- 1 1/2 cups old-fashioned oats (make sure gluten free if allergic)
- 1/3 cup cashews, chopped
- 1 T ground flax seed
- 3/4 cup natural peanut butter
- 3 T honey or maple syrup
- 1/4 t ground cinnamon
- 3/4 cup (packed) grated carrot
- 1/3 cup raisins
- Thoroughly combine all ingredients in a large bowl.
- Form into comfortably sized balls, and refrigerate for at least one hour.
- Store in an airtight container for up to a week. If there are leftovers, pop them in the freezer to enjoy any time at a moment’s notice!
I love these little guys. They are perfectly satisfying when you feel like a quick, healthy snack. Forget processed granola bars! These are the real deal.
Adapted from Cookin’ Canuck
Hopefully you are not skeptical at all about this breakfast invention of mine. If you have ever spent the night at my house, there is a good chance you’ve been served a “peanut butter omelette”, which I consider my “super protein breakfast”. The sriracha takes it up a notch! You’ve got to try it!
Peanut Butter Sriracha Omelette
- 2 organic pastured eggs
- 1 T natural peanut butter
- drizzle of sriracha (to taste)
- sea salt and black pepper
- small morsel of grass-fed butter
- Melt your butter in a small skillet. Crack 2 eggs into the pan, smash the yolks and whites so that the two eggs become one even egg layer. Grind salt and pepper on top to taste. Cover the pan with a lid and cook until most of the egg is set – you will know when it is time to flip!
- Flip the egg over, turn off the heat, and let it finish cooking for about 30 seconds.
- Transfer to a plate and drizzle sriracha over one half, and spread peanut butter over the other. Fold the two halves together to create the “omelette”.
You will enjoy this I promise! I am not much of a cheese person, and the peanut butter here acts as the cheesy element that most people enjoy with eggs. Yummmmmm!! Nutritious and delicious! Guaranteed to keep you full until lunch time.
I am more of a savoury girl than a sweet one. I would choose sushi over a cookie, or beef jerky over a brownie almost every day (chocolate wins out when I am on my period). BUT THESE MAGICAL BLONDIES ARE A FORCE TO BE RECKONED WITH. The main ingredients are chickpeas and peanut butter, blended with honey and chocolate chips. One could argue that they are the perfect balance of savoury and sweet.
It is important that you make them with the highest quality of ingredients. No JIF peanut butter, no 2.99 “honey” bears, please. Please. Since they are not exactly inexpensive to make, I usually reserve them for intimate potlucks or small family gatherings (or just to keep around the house for Grant and I).
Kayla’s Chickpea Blondies
- coconut oil cooking spray
- 2 cans of garbanzo beans, drained
- 1 cup of natural peanut butter
- 2/3 cup of real honey
- 2 pastured eggs
- 1 T genuine vanilla extract
- 1 t sea salt
- 1/2 t baking soda
- 1/2 t baking powder
- 2/3 cup semi-sweet chocolate chips
- Preheat oven to 350* and spray a 13 x 9 x 2 pan with cooking spray.
- Combine all ingredients except chocolate chips in food processor.
- Fold in chocolate chips and spread most of the batter into the prepared pan.
- In a separate cupcake tin, fill 3-5 cups with batter to bake separately (this way you can taste one before the party, and have more waiting for you afterwards).
- Bake for 20-25 minutes or until toothpick comes out clean.
Note: To make vegan, leave out the eggs (or replace with flax eggs), replace the honey with maple syrup, and use vegan chocolate chips.
Bring these to your next potluck, and bring a few copies of the recipe to pass around 🙂
Adapted from Ambitious Kitchen
These look much more appetizing in space than they did on my plate.
You know that feeling when you try to go to bed and you can’t sleep because you are hungry? This is the perfect cure for that feeling! It can also be served as an appetizer, a dessert, a mid-morning or after-school snack. It is simple, requiring only 2 ingredients that you should already have in your pantry!
- medjool dates (Natural Delights are the best!)
- natural peanut butter (home made or make sure the ingredients list contains only peanuts and salt)
- Cut open your dates and remove the pits (very important!!!)
- Stuff with peanut butter.
- Watch your hunger pangs disappear!
This is a breakfast I first devised during a camping trip, and it has become one of my go-to quick-fix breakfasts for mornings before work.
Only three ingredients are required:
- Ezekiel Bread, toasted (Cinnamon Raisin is my favourite)
- Natural Peanut Butter (either make your own or make sure the ingredients list says only peanuts and salt)
- Organic banana slices. I usually buy large bananas, and cut them into 18 circles – enough for 2 pieces of toast!
Sometimes, like this morning, I sprinkle a little cinnamon on top! I find this to be a perfectly balanced breakfast. It is really funny, often times I picture what it would be like to be served this portion at a restaurant. That restaraunt would be laughed right out of business! It is a shame.