Blueberry Cream Smoothie



What is your favorite way to get your fruit into your diet? My family loves fruit in any form, but sometimes we get to the end of the day and realize that we haven’t had as balanced of a diet that day as we meant to. When this happens, we often add a smoothie to our dinner. I have four little boys, and they are not easy eaters. My oldest is particularly picky (I honestly think his food sensitivities are genetic. From his dad’s side, of course. 🙂 But they all will eat smoothies. Except for the random exclusion of one because the color is too (insert adjective here). Or something. But in general everybody welcomes the smoothie.

This smoothie not only helps with fruit, but it adds a bit of veggies to your meal. If you’ve ever added spinach to a smoothie, you know that it tastes great. Spinach is sweet and light and has lots of amazing vitamins you won’t want to miss out on, like vitamins K, A, C, and B, and lots of valuable minerals. Popeye didn’t get strong off of it for nothing!

Besides dinner, this makes a great breakfast on a busy day. If you prepackage your ingredients in freezer bags, already sorted, in the morning you just have to dump the things in the blender. Spinach freezes well, so it can also be added to your prepared bags!




1/2 cup of frozen blueberries
1 cup of fresh spinach
1 teaspoon of vanilla
1 frozen banana
1 tablespoon of chia

1. Pour all of the ingredients into the blender and blend until smooth.
2. Enjoy its creamy and delicious flavor! (Yes, we had to make up another step because it’s so easy to make!)

Almond Butter Bites


I love a quick, healthy snack, clean-eating snack. It can be so easy to grab something unhealthy when you are in a rush and hungry, but snacks like these help prevent that binge of unhealthiness. These treats are not only super easy to make, but they freeze well, making a cold snack, or even a quick after-dinner dessert when you just need that little bite of something sweet.

Here are some tips about healthy snacking:
1. Have something ready to go! Snacks like this will help you not fall into the temptation of a bag of potato chips or pack of cookies.
2. Keep healthy snacks at eye level in the fridge and cupboard. You often eat what you can see first. My grandparents often kept a bowl of carrots in the refrigerator the summer we lived at their house and I don’t remember eating as many carrots or enjoying them so much as I did then!
3. Fruit and veggies are best. Work on getting those into your diet first (and by diet I mean the foods you eat, not a regimen you follow for a short period of time).



2 tablespoons of chia
2 tablespoons of flax seeds
1/4 cup of dark chocolate chips
1 cup of almond butter

1. Blend all the chia, flax and chips in the blender until all combined.
2. Then pour in the almond butter and blend until a creamy mixture. It will take some pulsing and stirring.
3. Roll the mixture into small balls or drop in dollops on non stick surface.
4. Place in the freezer to harden. I love to have them for a wonderful little snack when I need a yummy healthy treat. They could also make a healthy dessert.

Mini Crustless Pumpkin Pies (Gluten Free)


Thanksgiving is coming up! Have you started making preparations? My siblings and I will not all be spending Thanksgiving day with my mom and dad, so my mom (Cherie) sent out an email today to all my siblings to plan a Thankful Feast this Sunday in lieu of Thanksgiving Day. We are all deciding what to bring and voting on her poll of turkey or salmon for dinner. Shocker, I know! Can we be less traditional? 🙂 We’ve had votes both ways, so it will be interesting to see how it turns out. I am voting salmon. I love turkey, but I LOVE my mom’s salmon. But back to dessert.

How do you feel about pie? It seems Thanksgiving and pie always have to go together, but not everyone loves pie as much as the next person. Is it the crusts? If that is your hangup, you will love this pumpkin number. No crust! And in the cutest mini pie form. Just delicious, healthy pumpkin goodness throughout, with a fresh coconut milk cream on top. How can pie be healthy? Well, I’m not exactly encouraging you to eat the whole batch–even healthier desserts can add up, but you won’t find white flour, gluten, or white flour anywhere in these babies. They are also dairy free. (And they are cute, little, muffin-sized babies.) And that’s better than any other Thanksgiving dessert you’ll find at the dinner table.

Gluten Free: Just a note on gluten free if you’re unfamiliar with cooking that way and are serving a guest. Make sure you buy oat flour that is specifically marked as gluten free. While oats never contain gluten, they are often processed with products that contain gluten, such as wheat. Save them a lot of pain and discomfort and get the stuff that hasn’t been cross contaminated!

Happy Thanksgiving back! (Two points for knowing that movie.)



1 cup of canned pumpkin
3/4 cup of oat flour (gluten-free)
1/2 cup of honey
1 eggs
3/4 cup of canned coconut milk
1 1/2 teaspoons of pumpkin pie spice
1/2 teaspoon of baking soda
1 tablespoon of cornstarch
1 teaspoon of vanilla
whipped coconut milk*

1. Heat oven to 350 degrees Fahrenheit. Spray muffin pan with cooking spray.
2. Pour all the ingredients into a blender or bowl except for the whipped coconut milk.
3. Pulse in the blender until smooth. If you don’t use a blender, blend in a bowl with a hand mixer until smooth.
4. Pour into the muffin pan until about 1/4 or 1/2 inch from the top. The blender works perfect to pour it into the tin.
5. Bake 20-25 minutes until a knife comes out clean when you stick it in the center of the pie.
6. Take out of the oven when done. I used a plastic knife to go around the edges of each pie. Scoop out gently. Place on cooling rack until cool.
7.  Just before serving put a dollop of cream on top of each pie if desired. They taste good plain, too. Enjoy. Refrigerate leftovers.

*To make whipped coconut milk, chill the coconut milk in the fridge for at least 6 hours. Then pour the milk into the blender and blend until whipped. Add a 1/2 teaspoon of vanilla and a tablespoon of sweetener.



Guilt Free Whole Grain Chocolate Chip Cookies



When you make cookies, do you end up feeling guilty about it? I don’t exactly feel guilty, but I have a hard time not eating a lot of them, and that doesn’t make me feel good physically, or good about my willpower. So now I try to just make the cookies healthier! That way I not only feel better about a little binge, but I feel a lot better about what I am feeding my kids. These cookies use whole wheat or spelt flour, coconut oil, honey, and dark chocolate chips. They’re sure to satisfy a sweet tooth without the guilt.
If you’ve never used spelt flour before, I’d encourage you to try it out. It’s one of our favorite flours because it’s a variety of whole wheat, so it substitutes well in a variety of recipes, and we little it’s slightly nutty, sweeter flavor. Also, we find it easier to digest, which is important if you are just introducing your family to the Wonderful World of Whole Grains. Spelt can usually be found in the grocery store with the other bagged flours.
These are some cookies Mom made a couple days ago. Everyone loved them! She said she may try to use a little less butter next time just to keep them healthier. They were really moist.

1 tablespoon of warm water
1/4 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 cup of spelt flour or whole wheat flour
2 1/2 cups of old fashioned oatmeal, blended into flour
1 1/4 cups of old-fashioned oatmeal
1/2 cup of coconut oil
1/2 cup of honey
2 eggs
1 teaspoon of vanilla
1 cup of dark chocolate chips, 60% cocoa 
1. Preheat oven to 375 degrees.
2. In a small bowl stir together water, salt, baking powder, baking soda set aside.
3. place oats in food processor and process until it turns into a powder.
4. In a bowl, whisk together the flour, Oat flour, Oatmeal, Set aside.
5. In a bowl. cream together oil, and honey,  for  3 minutes on med. speed. Beat in eggs and vanilla. Gradually beat in dry ingredients. Stir in chocolate chips.
6. Put in balls on cookie sheets.
7. Bake 8 to 10 minutes.
Sooo Good!