Tag Archives: healthy snacks


Muffins for Everyone- with no wheat dairy or sugar

We needed a quick snack this evening that would satisfy everyone. Sophie wanted to bake so it had to be simple. Andrew was hungry so it had to be wheat and dairy free. Joe is Joe so it had to be sweet. I needed it to be healthy. The outcome was the easy but delicious banana muffins.

In a blender mix-
1 banana
1 egg
1/2 cup almond butter
3 tablespoons honey
1 tablespoon vanilla
1 tablespoon of chia seeds
1/4 teaspoon baking soda*
Pinch of salt

Add chocolate chips and mix on low

Pour into a pre-sprayed 12 count muffin tin and bake 9 minutes at 400 degrees. Let cool. Enjoy.

I’ve made these before and after they have cooled I’ve put them in a bag for snacks on the go. They hold up well.

*if the kids are making this make sure you help with the baking soda- the other ingredients are forgiving but this one is important to the rise.

Sophie and brownies

When Dinner Becomes Dessert…

I usually like to have the kids help me cook, but I was anxious to get these blonde brownies in the oven before the kids came inside from playing. The hidden ingredient, also the number one ingredient, was chickpeas and I wasn’t going to tell them about it!

Chickpeas, also known as garbanzo beans, are among the healthiest legumes you can eat. They are an incredible source of fiber- the kind your body can use easily. This type of fiber helps with digestion which improves absorption of nutrients, and also stabilizes blood sugar. Imagine a snack that fills you up, boosts your health, and tastes like a brownie…the recipe is below. These brownies work because the chickpeas have a nutty taste and buttery feel. After I made them we ate the whole batch in one night.

Let me know if you can trick your kids too.


Simple ingredients if you keep cans of chickpeas in your pantry

Simple ingredients if you keep cans of chickpeas in your pantry

1 can chickpeas, rinsed and drained (look for BPA free can)

½ cup almond butter (ok to substitute PB)

1/3 cup maple syrup (agave or honey would work too)

2 teaspoons vanilla (not a typo. Remember chickpeas don’t have much taste)

½ teaspoon sea salt

½ teaspoon baking soda

Chocolate chips, somewhere between ¼-1/2 cup



1. Turn the oven to 350 degrees and spray a pan. The recipe above will fill a 8×8 pan.

2. Put everything on the ingredient list except for the chocolate chips in a food processor. It will make a rich, thick batter.

  1. Everything goes in at once

    Everything goes in at once

A food processor would get this smooth. I didn't mins it a little lumpy.

A food processor would get this smooth. I didn’t mind it a little lumpy.You can stop right here if you want. This would be a great fruit dip. Go ahead and lick the spoon but don’t eat it all!


Because there is no egg you can lets the kids lick the spoon

Because there is no egg you can lets the kids lick the spoon

3. Spread the batter in your pan and shake the chocolate chips on top. Use a spoon to press them down a little.
4. Bake for 20-25 minutes. They are ready when the edges are just starting to brown. Just like traditional brownies it is ok if that center piece is still a little gooey.