These are my new favorite go-to snacks! Perfect to satisfy a sweet craving or to refuel as a post-workout snack. My kids love them too! They are easy to make and stay fresh in the refrigerator all week.
- 1/2 cup crunchy almond butter
- 2 tbsp honey
- 1/2 cup rolled oats
- 1 tbsp chia seed
- 3/4 cup unsweetened coconut flakes (divided)
- 1/4 cup chopped pecans
Mix almond butter and honey together first, then add remaining ingredients (only half of the coconut flakes). Pour remaining coconut flakes in a bowl. Measure a spoonful of mixture out, roll in a ball and roll in coconut flakes. Place in glass dish lined with parchment paper. Refrigerate for 1-2 hours. Enjoy!
14 Servings, Per Serving: 114 Calories, 9g Fat, 2g Fiber, 3g Sugar, 3g Protein
These were a hit at my house! Super easy to make and a healthy and cheaper alternative to store bought bars. I found this recipe on superhealthykids.com. The only suggestion I have is to make a double the recipe.
I like using dates because they are packed with fiber, iron and potassium and adds the right amount of sweetness to feel like a treat. Give them a try and let me know what you think!
- 2 cups pitted dates
- 3/4 cup cashews
- 1/4 almond butter
- 1/2 cup unsweetened shredded coconut
- 2 tbsp unsweetened cocoa powder
- 1 pinch of salt
Toss everything into a food processor until it clumps together in a ball. Press into a 8×8 dish lined with parchment paper and refrigerate for 30 minutes. Remove and cut into bars.
Here is a healthy and delicious way to enjoy chicken the whole family will like. If your kids like chicken fingers, this is a great healthy alternative.
It goes great on salad and also tastes good cold the next day for lunches. Pair it with a good dipping sauce. I personally like the Bolthouse Farms dressings because they are made with yogurt and very low calorie so I served it with the Bolthouse Farms honey mustard. Thank you, Angie for recommending this to me. She found on planksloveandguacamole.com and also took this great photo for me!
- 1 1/4 lb organic chicken breast tenders
- 2 eggs
- 1/4 cup coconut flour
- 1 1/4 cup unsweetened coconut flakes
- 2 tbsp. arrowroot starch (optional)
- 1 tbsp. coconut sugar
- 1 tsp paprika
- 1/2 tsp ground ginger
- 1 tsp powdered garlic
- 1 tsp salt
- 1/2 tsp pepper
Preheat oven to 400F. Line cookie sheet with parchment paper and coat with cooking spray. Beat eggs in bowl. Mix up the breading in a shallow dish with the remaining ingredients. Dip chicken in eggs and then coat in breading mixture. Transfer to cookie sheet and bake 10 minutes, then flip and bake 10 minutes.
5 Servings; Per Serving: 288 Calories, 15g Fat, 4g Fiber, 4g Sugar, 27g Protein