Dark Chocolate Chip Peanut Butter Bars

enter site Dark Chocolate Chip Peanut Butter Bars

DSC_0003    If you have ever tried and liked the brand LARA BARS, then you will love these yummy bars. They are very easy to make and delicious to eat. Anything with chocolate and peanut butter always seem to taste amazing to me. Lara Bars can also cost anywhere from $1.00 – $1.50, so making them on your own can save you some money. I usually make a big batch of multiple different flavors and store them in my freezer as a snack for my kids, or a sweet treat every once and awhile for me.

You can individually wrap them in plastic wrap and they will keep and the freezer for months. I store them in the freezer because my kids like the frozen hard texture better than the soft and chewy texture the bars have when they are stored in the fridge.


  • 2 cups pitted dates
  • 3/4 cup of natural peanut butter
  • 1/2 cup raw cashews
  • 1 tsp. natural vanilla
  • pinch of salt
  • 1/2 cup of dark chocolate chips (70 %)


  1. Put everything into the food processor except for dark chocolate chips and blend until it forms into a dough like substance.
  2. Add the chocolate chips and pulse  multiple times until they are mixed in.
  3. Remove dough from processor.
  4. Place individual mounts of dough on plastic wrap and form into bars.
  5. Individually wrap the bars with plastic wrap and store in the freezer or fridge.


Quick and Easy Egg Muffins

Quick and Easy Egg Muffins


   These Quick and Easy Egg Muffins are a great option for those of you who need a quick breakfast option. You can make a bunch beforehand and keep them in the fridge or freezer. The toppings that you can add are endless, use whatever (healthy) ingredients you would like to add  flavor to your eggs. Total prep time is under 25 minutes for prepping and baking.

DSC_0003 Recipe

  1. Heat your stove to 350 degrees.
  2. Spray muffins tins or smear coconut oil in each tin.
  3. Place one egg inside each of the tins.
  4. Chopped spinach and spouts, and sprinkle on top.
  5. Season with salt and pepper.
  6. Cook 350 for 15 minutes.
  7. Store in airtight container in fridge or freezer.


Spring Spinach and Leek Soup

Spring Spinach and Leek Soup


This soup is SOOO delicious! The mix of flavors make a great combination. Adding seeds to soups adds a naturally creamy quality to the dish. This soup is great served either cold or warm.

Ingredients –

  • 1 tbs. extra virgin olive oil
  • 4 leeks, chopped and washed
  • 3 stalks celery, chopped
  • 3 cloves of garlic, sliced
  • 1/2 cup sunflower seeds
  • 1 cup parsley, chopped
  • 4 cups vegetable stock
  • 4 cups of spinach, chopped
  • salt and pepper, freshly ground
  • 6 radishes, sliced thin
  • goat cheese


  1. Heat the oil in sauce pan and saute leeks and celery until tender.
  2. Add garlic and seeds, and saute for another 5 minutes.
  3. Add parsley and vegetable stock.
  4. Cover and simmer over low heat until vegetables are tender.
  5. Add spinach and cook for a couple of minutes.
  6. Add soup to blender , and puree the soup until smooth.
  7. Add salt and pepper to taste.
  8. Remove from blender.
  9. Garnish the soup with radishes and goat cheese.

Slow Cooker Balsamic Roast

Slow Cooker Balsamic Roast


I love my slow cooker!!!! I probably use it 1-2 times each week. So, why do I love it so much, because life get crazy and sometime I just do not have the time to make a healthy meal for my family. On the days that I know are going to be busier in the evening, I grab my slow cooker and quickly put something together. Prep time for most slow cooker meals are usually under 15 minutes.  I love that you can take just a few ingredients and make an AMAZING and TASTY meal.

The other night I made Balsamic Roast and my kids went crazy over it. I actually used moose for this roast. I know it may sound strange, but moose is a great option for healthy lean meat. You usually can not find moose in your local market, but try going to a local farm and they might have an idea of where you can get some.


Ingredients –

  • 1 3-4 pound boneless roast beef (chuck or round roast) Get a GOOD quality meat from your health food store or local farmer. I use Grass-fed meat. 
  • 1 cup Vegetable stock ( you can use beef or chicken, just look at the ingredients to make sure it is not filled with extra junk)
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 Tbsp Oregano
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp honey
  • 1/2 Tbsp salt
  • 1/2 Tbsp Pepper
  • 1/2 tsp red pepper flakes
  • 4 cloves garlic, chopped
  • Optional –  2-3 cups of vegetables.


  1. Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
  2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
  3. Store remaining gravy in an airtight container in the refrigerator for another use.


Yogurt Covered Blueberries

 Yogurt Covered Blueberries 

Do you get those sweet cravings mid-day or in the evening? If so, try not reach for the candy bar, but make these ahead of time and keep them in your freezer for those moments when you crave some sweets.


  •  2 ½ cups of organic blueberries frozen or fresh.
  • 1 cup of organic plain yogurt. (I like using The Brown Cow brand.) You can also use Coconut or Almond Milk yogurt.
  • 2 Tbsp. Honey
  • 2 Tbsp. Chia seed (optional)


  1. Mix the Greek yogurt, honey and Chia seeds together in a separate bowl.
  2. Using a toothpick stick the blueberries in the yogurt, cover the blueberry completely.
  3. With a second toothpick use it to push the blueberry off onto a cookie sheet.
  4. After you have covered all the blueberries put your cookie sheet in the freezer.
  5. Once they have frozen take the berries out and store the berries in a zip-lock bag.
  6. You must keep these in the freezer to keep them hard.

These also make a great snack option for your kids!

Creamy Cashew Cheese

 Creamy Cashew Cheese 
This recipe is easy and delicious. It would go great as a dip with some vegetables, spread over crackers or replace it with recipes that would call for ricotta cheese. Tonight I used it as a substitute for cheese on some veggie pizza I made. 
  • 2 cups raw cashews soaked in filtered water for 2 – 4 hours 
  • 1/4 cup – 1/2 cup filtered water as needed for desired consistency
  • 1/4 cup freshly squeezed lemon juice
  • 4 cloves fresh garlic minced
  • 1 tsp sea salt
  • 1/2 cup freshly chopped flat leaf parsley (optional)


  1. Place the cashews, 1/2 of the water, 1/2 of the lemon juice, garlic and sea salt in the food processor and pulse until blended.
  2. Gradually add the rest of the lemon juice and water.
  3. Add the chopped parsley at the end and pulse a few times to mix it in.

* The more water you add the thinner the cheese will be and less water the make the cheese thicker.



Chocolate Avocado Pudding

Avocado Chocolate Pudding


  • 1 avocado, soft and ripe
  • 1 tsp. vanilla
  • 1/4 cup cocoa powder
  • 1/4 cup raw honey or pure maple syrup
  • 1/4 cup coconut milk
  • 2 Tbsp. coconut cream


  1. Cut the avocado in half and remove pit. Scoop out the flesh and put it in the blender or food processor along with the remaining ingredients.
  2. Process until smooth, occasionally scraping down sides.
  3. You can either serve immediately or put it in the refrigerator until you are ready to serve.
  4. ENJOY!



I love pumpkin and any time I can a find a recipe to add it into, I’m delighted to try it out. This one was a win! I ended putting half of it into a small bowl for the fridge and the rest I froze into ice cube trays for snacks later on. You could eat a small spoonful as a snack or make it as a weekend treat to share.
  • 2 cups almonds ( you can either roast them, leave them raw or soak them for 3 hours)
  • ⅔ cup canned pumpkin
  • 2 Tbsp of coconut butter
  • 2 Tbsp chia seeds 
  • 1 Tbsp cinnamon
  • 1-2 tsp pumpkin pie spice
  • 1 tsp raw honey
  • ¼ tsp sea salt
  • 2 Tbsp honey or 10 drops liquid stevia (make sure you use liquid, not the powder kind)
  1. Place almonds in a large food processor and process until they turn into almond butter, turning off the processor and scraping down the sides of the bowl as needed. This will take between 12-15 minutes. 
  2. Add remaining ingredients and process until smooth, another 5 minutes or so. 
  3. Place pumpkin almond butter into a storage container and store in the fridge for up to one week or fill ice cube trays with it, freeze  it and then store in a zip lock back in the freezer. 


Rosemary Flax Crackers

These crackers are a thick, crispy and delicious! Oh, and did I mention they are GLUTEN FREE too. We ate them with a bowl of chili which was a great combination. You could also top them with bruschetta, hummus, salsa or your favorite spread.
Rosemary Flax Crackers
  • 1/2 cup brown rice flour
  • 1/2 cup almond flour (if you don’t have almonds, you can grind some whole almonds in a food processor to make almond flour) 
  • 2 tbsp ground flax
  • 1 tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1 tbsp dried rosemary crushed
  •  1/4 tsp baking soda
  •  2 tbsp whole flax seeds
  • 1/4 cup water
  • 1/2 tsp olive oil
  1. Preheat oven to 350F and line a baking sheet with parchment. 
  2.  In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball.
  3.  Place ball of dough on parchment paper. Roll out dough until you have your desired thickness.
  4. With a pastry wheel or pizza slicer, slice into crackers.
  5.  Bake at 350° for 30-35 minutes until slightly golden in color. 
  6.  Cool on baking sheet for 10 mins. Store in air-tight container once fully cool.