Tag: honey

Week 38

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I am in love with all of the nuts and seeds in these cookies! Nuts and seeds are good sources of protein, healthy fats, fibers, vitamins and minerals. They regulate body weight as their fats are not fully absorbed, they regulate food intake, and help burn energy. Mounting evidence suggests that eating nuts and seeds daily can lower your risk of diabetes and heart disease and may even lengthen your life.

AND THEY’RE DELICIOUS!

Breakfast Cookies

  • 1 1/4 cup gluten-free rolled oats
  • 1/4 cup almond flour (can sub any type of flour)
  • 1/2 cup raw sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sliced almonds
  • 1/4 cup sesame seeds
  • 3 tbsp. chia seeds
  • 1/4 cup dried cranberries
  • 1/4 cup chocolate chips
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup maple syrup
  • 1/4 cup honey
  • 1/3 cup peanut butter
  • 1/2 tsp vanilla extract
  • 1 egg

Preheat the oven to 350 degrees F and line a baking pan with parchment paper.
Mix all the dry ingredients together in a bowl.
Mix all the wet ingredients together in a separate bowl.
Pour the dry ingredients into the wet and mix together until well combined.
Use a cookie scoop to scoop evenly sized cookies onto the baking sheet.
Press down with your hands (these cookies won’t spread)
Bake for 12 to 14 minutes.

Combo Week!

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28 – From The Garden – 29

For week 28 I made pickles! I made 3 different batches, one with regular white sugar, one with coconut sugar, and one with honey 🍯 So far our favorite is the coconut sugar! It’s surprisingly the most spicy, I added jalapeños to all three. I had to give these at least a week and make sure these sugar substitutes still tasted okay before I recommended them to y’all! 🙃

Refridgerator Pickles Recipe from one of my best friend’s mom. (shout out to Kyle Eckroth’s Mom!!)

  • 4 to 6 cups sliced cucumbers
  • 1/2 cup sliced onions
  • 3 to 4 sliced jalapenos
  • 4 to 6 cloves garlic
  • 1 cup sugar (white, coconut, or 1/2 cup honey)
  • 1/4 cup vinegar
  • 1/2 tsp. celery seed
  • 1 Tbsp. canning salt

Put together in a glass bowl, stir, and put in refrigerator. Stir occasionally for half a day, they’re good for 3 to 4 months.

Week 29 is Zucchini Bread! I used whole wheat flour, coconut sugar as healthier substitutes, and opted in for some crushed walnuts. Yum!

Zucchini Bread Recipe

  • 1.5 cups whole wheat flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1.5 tsp ground cinnamon
  • 1.5 eggs
  • 1/2 cup oil
  • 1 cup coconut sugar
  • 1.5 tsp. vanilla extract
  • 1 cup grated zucchini
  • 2/3 cup chopped walnuts (optional)
  1. grease and flour one loaf pan. Preheat oven to 325 degrees F
  2. Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar in a large bowl. Add dry ingredients to creamed mixture, beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pan.
  4. Bake for 40 to 60 minutes or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes before removing bread. Enjoy!

Makes 12 servings = 1 loaf pan

Week One

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Welcome to my journey of making one healthy snack per week for the year! I decided on embarking on this culinary journey for two reasons.

The first was to lose weight, I’m still around 165 lbs. after giving birth 😐 my pre-pregnancy weight was 140. My little is finally starting to sleep longer stretches and am I ready to focus more time on me!

The second is for my little! She will be starting solids in a few months and having an arsenal of pre-taste-approved snacks seemed like a good idea!

So on that note, welcome to Week One!

This week is an Antioxidant Paradise Smoothie and it’s refreshing! The maqui berry adds such a delicious tartness and I sweetened mine up with a little raw honey. 🐝

Some of the my favorite health benefits of this smoothie are: high in Vitamin C, good for heart health, helps aid digestion, anti-inflammatory effects, and it’s packed full of antioxidants!

Recipe:

  • 2 cups frozen strawberries
  • 1 1/4 cup mango
  • 1 1/2 cup pomegranate juice
  • 2 tablespoons maqui powder
  • 1/2 cup water
  • Sweetner of choice (to taste)

Blend and enjoy!