[Paleo] Chewy Gingerbread Cookies

[Paleo] Chewy Gingerbread Cookies

Third time’s a charm! I finally got these cookies right! My first attempt was laughable because I made them way too big and they turned out to be the size of my face, you may have seen here. Then, like the responsible baker that I am, I burnt the second batch. Don’t forget about your cookies in the oven, folks. And now, we finally get a good batch of soft and chewy gingerbread cookies. Hallelujah.

Paleo Gingerbread Cookies

[Paleo] Chewy Gingerbread Cookies

[Paleo] Chewy Gingerbread Cookies

Soft and chewy cookies are my favorite, and then you top it off with the warm spices and sweet molasses for that cozy gingerbread flavor. Now that is Christmas, my friends. I think Santa would really like these, you should totally make some for him.

[Paleo] Chewy Gingerbread Cookies

[Paleo] Chewy Gingerbread Cookies

[Paleo] Chewy Gingerbread Cookies

I thought about using some sort of GF flour mix, but then nixed that idea to keep them paleo by just using almond flour. I think they turned out perfectly, and they look so pretty with their little crackly tops. I’ve eaten entirely too many gingerbread cookies lately, and I’m not even sorry about it. I hope you love them as much as I do!

 

[Paleo] Chewy Gingerbread Cookies

Yield: Makes about 20 cookies

Ingredients

  • 1 3/4 cups almond flour
  • 1/2 cup coconut sugar
  • 1/4 cup creamy almond butter
  • 1 large egg
  • 3 tbsp molasses
  • 1/4 cup melted coconut oil
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 tsp baking soda

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, whisk together the almond flour, sugar, ginger, cinnamon, cloves, salt and baking soda.
  3. In a smaller bowl, whisk together the almond butter, egg, molasses and coconut oil until evenly combined.
  4. Add the wet ingredients to the dry ingredients and use a wooden spoon to stir together until completely combined. The dough will be thick and sticky.
  5. Cover the bowl with plastic wrap and place in the fridge for at least 1 hour to chill.
  6. Once chilled, remove and use a tbsp measurer to scoop a little bit less than a tbsp of the dough. Roll between the palms of your hands to make a ball. Repeat with the rest of the dough.
  7. Place 2 inches apart on a parchment lined baking sheet and bake for 8-10 minutes.
  8. Let the cookies cool for at least 5-10 minutes before removing from the pan.

Notes

Adapted from Minimalist Baker

http://www.thewheatlesskitchen.com/paleo-chewy-gingerbread-cookies/
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[Paleo] Pumpkin Chocolate Chip Mug Cake

Have you ever had a major craving for cake, but don’t want to go to the trouble of making an entire cake? I know, me too. It’s way too time consuming, and who the heck is going to eat the rest of the cake? You are, that’s why you probably shouldn’t make an entire cake unless you are okay with eating practically the entire thing, or at least have cake-loving friends.

Enter, a single-serving cake. Actually, it’s like cake-meets-muffin-meets-cookie. And it’s ah-mazing.

[Paleo] Pumpkin Chocolate Chip Mug Cake

There are about a gazillion different mug cake recipes floating around the internet, so you can pretty much find one that will satisfy any craving. Today, we’re going with pumpkin. Because it’s still pumpkin season, right? I thought so.

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Mug cakes are suuuuper easy to make, and only take a few minutes. You mix it up right in the mug that you will cook it in, so there will be less dirty dishes than a full on baking session! And what makes this mug cake even better? It’s totally healthy, and actually contains vegetables. I mean, pumpkin is a vegetable. And we’re eating vegetables for dessert, we should get a healthy eating gold star.

[Paleo] Pumpkin Chocolate Chip Mug Cake

[Paleo] Pumpkin Chocolate Chip Mug Cake

I kept this dessert paleo and refined-sugar free by using coconut flour and a little bit of maple syrup to sweeten. You could always leave out the chocolate and just have a pumpkin cake/muffin. But I mean, are you really going to leave out the chocolate? I didn’t think so. The vegetables cancel out the chocolate. Duh. That’s girl math at it’s finest.

[Paleo] Pumpkin Chocolate Chip Mug Cake

p.s. I know I keep calling this a mug cake, yet I used a ramekin. I know I know. I normally make these in a coffee mug, but I couldn’t resist using my new super pretty ramekins.

 

[Paleo] Pumpkin Chocolate Chip Mug Cake

Yield: Serves 1

Ingredients

  • 3 tbsp pumpkin puree
  • 1 tbsp coconut flour
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/8 tsp pumpkin pie spice
  • 1/2 tbsp coconut oil, melted
  • 1 tbsp unsweetened almond milk
  • 1 tbsp real maple syrup
  • 1 tbsp chocolate chips (I used Enjoy Life)

Instructions

  1. In a coffee mug or small ramekin, add all of the ingredients except for the chocolate chips. Use a fork to mix vigorously to make sure there are no clumps.
  2. Add the chocolate chips and stir.
  3. Microwave for 3 to 3 1/2 minutes, until the cakes puffs a bit and is cooked through.
  4. Garnish with more chocolate chips and whipped cream if desired.
http://www.thewheatlesskitchen.com/paleo-pumpkin-chocolate-chip-mug-cake/
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Pumpkin Gingerbread Granola

Pumpkin. Gingerbread. Granola.

That’s really all you need to know because it already sounds amazing, right? I KNOW! (In my best Monica Geller voice.)

Pumpkin Gingerbread Granola

This is seriously some of the best granola I’ve ever had, and I’m not just saying that because I made it. Promise. But for real, I think you’re going to like this. I have already eaten almost the entire batch by myself in about 3 days. I’m hiding it from Kenny. Kidding, sort of.

Pumpkin Gingerbread Granola

Pumpkin Gingerbread Granola

I’ve eaten way more gingerbread flavored things than one person should over the past month. I’ve had it in the form of 3 batches of gingerbread cookies (coming soon), a gingerbread protein shake that I’ve been making almost everyday (also coming soon), and this granola. I’m out of control, and I’m not even sorry. ‘Tis the season!

Pumpkin Gingerbread Granola

This granola is made only with unprocessed ingredients, so you can feel good about eating large amounts of it over the holidays. It is sweetened with unrefined coconut sugar, honey and has just a hint of molasses. It wouldn’t be gingerbread without the molasses, of course. You get tons of crunch from the pecans, pepitas and oats, and lots of warm spice from the ginger, cinnamon and cloves. That sweet/spicy combo gets me every time.

Pumpkin Gingerbread Granola

And did I tell you it has pumpkin!?!? Well, it has pumpkin. I was sitting in bed one night, thinking about random recipes that I want to try (as all normal people do), and I thought, what would happen if I combined pumpkin and gingerbread flavors in a granola? I thought I was some kind of genius, until I found out that I in fact did not invent this concept. Oh well, it’s still darn good. The next day I started throwing all kinds of things into a bowl and out came this ah-mazing granola.

Pumpkin Gingerbread Granola

Pumpkin Gingerbread Granola

Yall, I can’t stop eating it. I have eaten with milk as a cereal, used it as a topping for yogurt, and mostly just shove handfuls of it into my pie hole. Make this for your family and friends over the holidays. They will love you forever.

 

Pumpkin Gingerbread Granola

Yield: Makes 6-7 cups

Ingredients

  • 4 cups old-fashioned GF oats
  • 1 cup pecans
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup pepitas
  • 1/4 cup coconut sugar
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup honey
  • 2 tbsp molasses
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1-2 tsp vanilla extract

Instructions

  1. Preheat the oven to 325 degrees.
  2. In a large mixing bowl, combing the oats, pecans, pepitas, coconut sugar, shredded coconut, cinnamon, cloves, ginger and salt. Stir to combine.
  3. In a smaller bowl, whisk together the pumpkin puree, honey, molasses and vanilla extract.
  4. Add the wet ingredients to the oat mixture and use a wooden spoon or spatula to stir until well combined. The oats and nuts should all be coated with the wet ingredients.
  5. Spray a large baking sheet with cooking spray and transfer the granola to the baking sheet. Spread it out into an even layer.
  6. Bake for 35-45 minutes. Do not stir.
  7. When done baking, remove from the oven and let it sit and cool for at least 15 minutes.
  8. Once cooled, use a spatula to gently break up the granola, making sure not to break it up too much if you want clusters.
  9. Transfer to an airtight container. Enjoy with milk, yogurt or by itself.
http://www.thewheatlesskitchen.com/pumpkin-gingerbread-granola/
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Chicken & Brown Rice Soup

There are several reason you need to make this soup.

1. It is DE-licious.
2. It is warm, cozy and feels like a hug in a bowl.
3. It is cold and flu season, and chicken soup is the miracle food that will cure all ailments.

Chicken & Brown Rice Soup

Okay, maybe not cure all, but it does wonders when you feel like you’re getting sick. It’s almost Christmas and no one wants to be sick during this time of year. AIN’T NOBODY GOT TIME FOR THAT. So eat this broth-filled soup, and stay away from all of those gross germs. (I’m looking at you, grocery store basket.)

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This warm bowl of goodness is full of nutritious things. We have protein from chicken, good carbs and fiber from brown rice, vitamins from vegetables, and all of those crazy health benefits from the broth. Have you heard about the health benefits from bone broth? It’s kind of crazy how healthy this stuff is for you. Let me give you a rundown…

Benefits of bone broth:
1. It is great for the immune system because of the high concentration of minerals.
2. It is great for your bones because of the phosphorus, magnesium and calcium that it contains.
3. It is a rich source of collagen, so it will make your skin look great.
4. It keeps your joints healthy because it contains glucosamine and chondroitin.
5. It is great for your digestive system and has been known to work miracles for leaky guy syndrome.

And those are only a few of the benefits! I have read lots and lots of research backing up all of the amazing benefits of bone broth, and the fact that it can definitely help us all out during flu season. (You get the most benefits when you make it yourself. Store-bought broths are not as nutritious.)

Because again, I don’t want to get sick. AIN’T NOBODY GOT TIME FOR THAT. You need to be well and ready to finish all of that Christmas shopping that I know you still need to do. I’m with you. And we’re only 10 days away.

Chicken & Brown Rice Soup

Chicken & Brown Rice Soup

Oy. I’m off to eat soup, watch Christmas movies and NOT do my Christmas shopping. Yep, that’s the responsible thing to do.

 

Chicken & Brown Rice Soup

Yield: Serves 6-8

Ingredients

  • 2 cups cooked and shredded chicken
  • 1 cup uncooked brown rice
  • 3 carrots, chopped
  • 3 stalks celery, chopped
  • 1/2 large onion, chopped
  • 8 oz cremini mushrooms, sliced
  • 3-4 garlic cloves, diced
  • 2 tbsp extra virgin olive oil
  • 6 cups bone broth (or regular chicken broth)
  • pinch of salt and pepper to taste
  • 1-2 tsp cumin
  • parsley for garnish

Instructions

  1. Heat a large stock pot over medium-high heat. Add the olive oil, carrots, celery and onion. Season with a small pinch of salt and pepper and stir. Cook, stirring occasionally, for 3-4 minutes, until the onions start to become translucent.
  2. Add the garlic and cook for another 1-2 minutes.
  3. Add the rice and the broth and stir. Cover and bring to a low simmer, let simmer for 30 minutes.
  4. Add the shredded chicken, mushrooms and cumin, stir. Cover, bring back to a low boil and let it simmer for another 10-15 minutes. Season with another pinch of salt and pepper if needed.
  5. The soup is done when all of the rice is cooked.
  6. Ladle into bowls and garnish with chopped parsley.

Notes

*To make your own bone broth --> 2 lbs bones from a healthy source (chicken, turkey, beef, etc.) 1 onion, quartered 2-3 carrots, rough chopped 2-3 stalks celery, rough chopped 2 tbsp apple cider vinegar optional add ins: salt, pepper, herbs to taste, garlic, parsley

1. Add all of the ingredients (except for the parsley if you are using it) to a large stock pot and cover with filtered water. Let it sit for about 30 minutes in cool water. 2. Bring the water to a boil, once it is at a boil, reduce the heat down to a simmer and let it simmer for at least 12 hours, preferably a full 24 hours to maximize flavor and nutrients. (During the last 30 minutes, add the parsley if desired.) 3. When it is done, strain the bones and vegetables from the liquid using a fine mesh strainer, let it cool, and store in the fridge for up to a week.

http://www.thewheatlesskitchen.com/chicken-brown-rice-soup/
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Healthy Peppermint Hot Chocolate

Who loves chocolate? I do.

Who loves MINT with their chocolate? Yep, me too.

Who loves a warm, cozy mug of minty hot chocolate that is made from superfoods? Meeee. And I’m just going to go ahead and assume that you do to because you guys are my people, my invisible internet friends, my favorites.

And because you’re my people, I’m bringing you the best hot chocolate you ever did see. And it’s suuuuper healthy. Two thumbs up!

Healthy Peppermint Hot Chocolate

Did you know that chocolate is actually really good for you? It has an insane amount of antioxidants, can help you lose weight, lower your blood pressure and cholesterol, and can even help with that time of the month. Ladies, I know you get it. But, there’s a catch. These benefits come from the unprocessed forms of chocolate, like cacao powder, raw chocolate and dark chocolate. I’m talking about the kind that doesn’t have a bunch of added preservatives, chemicals, dairy and sugar. So that snickers bar that you’ve been eyeing does not fit into the healthy chocolate category.

Healthy Peppermint Hot Chocolate

This peppermint hot chocolate is made with raw cacao powder, which provides all of those benefits that I mentioned above, along with a good amount of potassium, magnesium and iron. I used the Navitas brand for this recipe and I LOVE this stuff. The flavor is rich and not too bitter, and I love that their company uses fair trade practices, and that their cacao is cold-pressed and milled at low temperatures to protect the nutrients. (This post is not sponsored by Navitas, I just really love their product.)

Healthy Peppermint Hot Chocolate

Healthy Peppermint Hot Chocolate

The addition of peppermint extract in this hot chocolate really makes it taste like Christmas in a cup. Either that, or girl scout thin mint cookies in a cup. Regardless, it’s so darn tasty, and you can drink it every day if you wanted to without any guilt of it bringing those dreaded holiday pounds along with it.

Healthy Peppermint Hot Chocolate

It only takes a handful of ingredients, about 10 minutes of your time, and you have yourself a delicious, nutritious chocolate-y drink. Now grab your warmest blanket, turn a Christmas movie on, and plop yourself on the couch with a mug of mint chocolate goodness.

 

Healthy Peppermint Hot Chocolate

Yield: Serves 2

Ingredients

  • 2 cups almond milk
  • 2 tbsp raw cacao powder
  • 1 tbsp coconut sugar
  • 1/8-1/4 tsp peppermint extract
  • 1/2 tsp vanilla extract (optional)

Instructions

  1. In a small saucepan, add the milk, cacao, sugar, and extracts. (Note: make sure that you are careful not to use too much peppermint extract, a little goes a long way!) Whisk until combined.
  2. Bring to a low simmer and keep whisking to make sure that there are not any clumps.
  3. After it simmers for about a minute, pour into mugs and enjoy!
http://www.thewheatlesskitchen.com/healthy-peppermint-hot-chocolate/
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Almond Crusted Baked Zucchini Fries

Have you ever had those fried zucchini rounds as an appetizer at a restaurant that are so dang good but not really the best thing for your arteries? Well, I’ve got a much healthier version for you. And dare I say, better? Whaaat?! Just let me explain.

Almond Crusted Baked Zucchini Fries

Almond Crusted Baked Zucchini Fries1

Almond Crusted Baked Zucchini Fries

Almond Crusted Baked Zucchini Fries

I’ve decided that I like almond crusted things better than breadcrumb crusted things. Does that make sense? Not that I could eat the traditional breading anyway, but for real, the almond meal on these zucchini fries seriously rivals the real thing. And what makes it even better is that this version is gluten-free, paleo-friendly and WAY healthier. The main reason is obviously because they are baked, not fried.

Almond Crusted Baked Zucchini Fries

Almond Crusted Baked Zucchini Fries

Almond Crusted Baked Zucchini Fries

They turn slightly brown in the oven, which in turn makes them a little bit crispy on the outside, and slightly soft on the inside. I also added a bit of cayenne to the mix to give it a little kick. The next time your friends come over for dinner, serve this as an appetizer and they will love your forever. I promise they won’t last long, so get them while they’re hot.

 

Almond Crusted Baked Zucchini Fries

Yield: Serves 4-6 as an appetizer or side

Ingredients

  • 3 large zucchini
  • 1 cup almond flour
  • 1/4 tsp cayenne
  • 1/4 tsp salt
  • pinch of black pepper
  • 2 large eggs

Instructions

  1. Preheat the oven to 425 degrees.
  2. In a small bowl, whisk the eggs and set aside. In another bowl, whisk together the almond flour, cayenne, salt and pepper and set aside.
  3. Cut the ends off of the zucchini and then cut them in half. Quarter each half lengthwise so that they are the shape of fries.
  4. Use one hand to toss a piece of zucchini in the egg, making sure it is coated. Shake off the excess and use your other hand to toss the egg coated piece in the flour until completely coated. Shake off the excess and place on a baking sheet. Repeat with the rest of the zucchini pieces.
  5. Once all zucchini are coated in egg and flour, arrange them on a baking sheet so that they have a little bit of room in between them, this will help them to brown.
  6. Bake for 20-25 minutes, until golden brown on the outside.
http://www.thewheatlesskitchen.com/almond-crusted-baked-zucchini-fries/
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Single Serving Peanut Butter Apple Crisp

Let’s start this week off right, with dessert. Because it’s really the only humane way to start a Monday, can I get an amen?!

Not to worry though, this is a healthy dessert that will trick your brain into thinking that you just had an indulgent treat. My favorite kind of healthy dessert.

Single Serving Peanut Butter Apple Crisp

Apple crisp is probably my favorite kind of fruit crisp (you can find my skillet version here), and it is perfect for this time of year. Crisps are always super simple to throw together, and they feed a crowd with only a small amount of work and time. Today, these sweet red apples are coated in a tiny amount of maple syrup, topped with a healthy mix of oats, coconut sugar, coconut oil and peanut butter. PEANUT BUTTER.

OH YES I DID.

Single Serving Peanut Butter Apple Crisp

Single Serving Peanut Butter Apple Crisp

The peanut butter in this apple crisp changes everything. I have decided that I’m never going to make an apple crisp without peanut butter ever again. Dramatic? Nope. I mean, who doesn’t like the combo of apples and PB? Crazy people, I tell you. (Unless you have a PB allergy, of course. Then you’re not crazy. But you should totally use almond butter, that would be just as good.)

Single Serving Peanut Butter Apple Crisp

These cute little single serving desserts will make your house smell like ALLLL the happy feelings. And your friends will think that you are some kind of culinary genius because they are so cute, portable and delicious. The first thing that Kenny said after taking a bite was “these are STRONG!”

I guess that means they’re good? Guy language, I don’t always understand.

Single Serving Peanut Butter Apple Crisp

Top them with a big scoop of vanilla ice cream and you have yourself the cutest dessert ever. You know when it might be even better? BREAKFAST! Yep, I went there. Dooooo it.

 

Single Serving Peanut Butter Apple Crisp

Yield: Serves 4

Ingredients

  • 2 large red apples, cored and diced
  • 1-2 tsp real maple syrup
  • Crisp Topping
  • 1/2 cup GF oats
  • 1 tbsp coconut sugar
  • 1/4 cup natural peanut butter
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 degrees. Grease the bottom and sides of the ramekins with a little bit of coconut oil or cooking spray.
  2. In a small bowl, mix together the apples and maple syrup until evenly coated. Divide the apples between the 4 ramekins.
  3. In that same mixing bowl, combine the oats, sugar, peanut butter, coconut oil, vanilla and salt. Mix together until everything is evenly combined. I found it easier to just use my hand to mix it instead of a spoon.
  4. Divide the crisp topping between the 4 ramekins and smooth it into an even layer. Place the ramekins onto a baking sheet and into the oven.
  5. Bake for 20-25 minutes, until top is golden brown and apples are soft.
  6. Let them cool for 5 minutes before handling, the ramekins will be HOT.
  7. Top with ice cream if desired, serve and enjoy!
http://www.thewheatlesskitchen.com/single-serving-peanut-butter-apple-crisp/
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Salted Caramel Popcorn

Popcorn covered with caramel just screams Christmas to me. When I was a kid, I LOVED the caramel corn that you could buy in those giant tin containers. They are pretty much everywhere, and they call my name every time I see them.

Salted Caramel Popcorn

Because most of those flavored popcorns can be dangerous for a person with a gluten allergy, I don’t partake in those anymore. So I decided to make my own to enjoy during the holiday season. Dare I say, the homemade version is way better! Gasp!

Salted Caramel Popcorn

Salted Caramel Popcorn

I always thought that making homemade caramel corn would be complicated, but is actually SO easy! I used my dairy-free salted caramel sauce, popped some corn kernels, covered the popcorn in caramel-y goodness, and voila! You have yourself some homemade, healthier, refined-sugar free caramel popcorn!

Hallelujah, the angels are singing.

Salted Caramel Popcorn

I can’t believe how much better homemade popcorn tastes than store-bought! It just tastes fresher and feels lighter, and not to mention healthier. No weird processed butter substance here.

Salted Caramel Popcorn

Salted Caramel Popcorn

This homemade salted caramel popcorn will definitely impress your friends this holiday season, and will make an adorable and tasty homemade Christmas gift. I mean, who doesn’t like food related gifts? Only weird people.

 

Salted Caramel Popcorn

Yield: Makes about 12 cups - Serves 6

Ingredients

  • 1/2 cup unpopped corn kernels
  • Salted Caramel Sauce
  • 1/2 cup coconut sugar
  • 3 tbsp water
  • 1/4 cup almond milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions

  1. In a small saucepan, combine the sugar and water over medium heat. Stir occasionally, and let it come to a light boil.
  2. Let it simmer until it turns into a thick glaze consistency, this will take about 5 minutes. Add in the vanilla, salt and milk. Whisk to combine, making sure there are no lumps. Turn the heat to low and let it simmer for another 3-5 minutes. Watch it to make sure it doesn't boil over.
  3. Remove from heat and let cool slightly.
  4. To make the popcorn, put 1/2 cup corn kernels into a brown paper bag, fold over the top a couple times, and put it in the microwave for 3 minutes. This should pop most of the kernels, but check it at 2 1/2 minutes to make sure the popcorn is not burning. You could also use the stovetop method if you don't want to do it in the microwave.
  5. When the popcorn is popped, transfer it to a large bowl and pour the caramel sauce all over the popcorn. Use a spoon to toss the popcorn so that all of it is coated in the sauce.
  6. Serve and enjoy!
http://www.thewheatlesskitchen.com/salted-caramel-popcorn/
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Cooking with Candace [Kids’ Edition] – Peanut Butter Oat Balls

I’ve told you guys all about my cooking class that I teach every Monday at the Lubbock Dream Center, and how much fun I have had over the past few months. Well, last week, we had a kids’ edition cooking class, and it was a blast!

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Normally, I hold the class with the ladies that come to the women’s Bible study on Mondays to teach them about wellness and healthy living, but I decided that it would be so much fun to involve their kids for a change. The moms can’t have ALL the fun! I picked out a handful of kiddos to attend the class, and we got to work on our homemade treats.

Peanut Butter Chocolate Chip Oat Balls

Peanut Butter Chocolate Chip Oat Balls

We made one of my favorite kid-friendly snacks –> Peanut Butter Chocolate Chip Oatmeal Balls

They are so simple to make and only require 5 ingredients. The kids loved making them because they were able to play with their food and get their hands dirty. Just keep an eye on them, I’m pretty sure I said “stop eating the chocolate chips” at least 20 times before we were even done mixing the batter.

Peanut Butter Chocolate Chip Oat Balls

Peanut Butter Chocolate Chip Oat Balls

They are sweet, but not too sweet, which is always a plus when it comes to kids. No bouncing off the walls today. And of course they are made with healthier ingredients so you can feel good about giving them to your kiddos. I think this is the perfect after-school snack because it will keep them satisfied until dinner.

Peanut Butter Chocolate Chip Oat Balls

Peanut Butter Chocolate Chip Oat Balls

Peanut Butter Chocolate Chip Oat Balls

Aren’t these kiddos the cutest?!?! I’m pretty sure they would have gobbled every last one up if I hadn’t kept some from them. We shared the rest with their other friends that didn’t get to come to the cooking class. I had so much fun with these crazy kids, I can’t wait for this to become a regular occurrence!

 

Cooking with Candace [Kids’ Edition]

Yield: Makes 30-35

Ingredients

  • 2 cups GF old-fashioned oats
  • 1 cup creamy natural peanut butter
  • 1/3 cup ground flax seed
  • 1/2 cup honey
  • 1/2 cup mini chocolate chips

Instructions

  1. In a large mixing bowl, add the oats, flax and chocolate chips and stir to combine.
  2. Then add the peanut butter and honey and use a wooden spoon to gently stir everything together. It may take a few minutes to really get everything mixed well.
  3. Check to see if the mixture is too dry. You should be able to pinch it together with your fingers and make it stick together. If it is too crumbly, add a little more peanut butter.
  4. Once the mixture is well combined, take a tablespoon amount and roll it in the palm of your hands to make a ball.
  5. Continue making the balls with the rest of the batter.
http://www.thewheatlesskitchen.com/cooking-candace-kids-edition-peanut-butter-oat-balls/
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Thursday Things [Life Lately]

I love December, there is just so much Christmas cheer going around during this time. Our pretty, lit up Christmas makes me so happy every night when I turn it on. I am SO blessed to be able to sit on my couch each night with a cup of tea and just take it all in. I never want to take that for granted.

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I’ve been eating the same thing for breakfast for at least a month now. Toasted oats + almond butter + stewed blackberries. Seriously, I never get tired of it. Best breakfast ever! You can find the recipe here.

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Nature is SO cool. Opening a pomegranate never gets old, I’m always so amazed.

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Get excited because I’ve got all kinds of good things coming this month. Lots of wintery delicious recipes, holiday posts and hot chocolate.

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