Super Seedy Crackers

Super Seedy Crackers

Jack and I spent about a week in Norway on vacation this past summer. On the first day, we did my #1 favorite travel activity – visiting grocery stores in other countries. I don’t know why, but I’m so fascinated by what other people eat, how things are packaged, how stores are organized… all of it. That day, I picked up a package of crackers that ended up being my favorite snack of the week. They were thick seedy crackers – I smashed avocado on them for breakfast and slathered cheese on them as a snack later in the day. They were hearty and filling, and I felt good that I was getting a little bit of protein and fiber in every bite.

Super Seedy Crackers Super Seedy Crackers

Fast forward to now – I finally got around to making a similar cracker at home. They’re easy to make, gluten free and I just love snacking on them at any time of the day. They’re made with brown rice flour (that’s what makes them crispy), almonds, hemp seeds, flaxseeds, and sesame seeds.

Super Seedy Crackers Super Seedy Crackers

Most nights, Jack and I eat dinner pretty late so we like to share a little pre-dinner snack. How cute is this mini cheese board?? I filled it with a few crackers, Alouette’s Le Petit Fromage cheeses, figs and a few grapes. We like Alouette’s Parmesan Basil and the Cucumber Dill Flavors – the creamy cheeses pair well with the nutty seedy crackers. They’re the perfect snack portion (only 40 calories each!), all natural, and made with no preservatives – just cheese, a touch of yogurt, fresh vegetables, and delicious bold spices. A weeknight happy hour treat could not be tastier and easier!

Super Seedy Crackers

Pumpkin Oatmeal Chocolate Chip Cookies

Vegan Pumpkin Chocolate Chip Cookies

Too soon?

I was originally planning to post this recipe in October, but we finished it early and I just couldn’t wait. Fall or not, these cookies are SO good! Oats, pumpkin, cinnamon, spices, and chocolate baked into big pillowy cookies – what’s not to love? These babies are vegan, gluten free, and will be so perfect for lunch boxes because they’re nut-free(!) as well.

Vegan Pumpkin Chocolate Chip Cookies

I know so many of you have asked how to make these carrot cookies without nuts. That recipe really needs the almond butter to bind them but THIS recipe holds together beautifully because pumpkin puree is a terrific binder. It’s also easier than grating carrots which means that you’ll make these so much more often, but I’m warning you – they’ll disappear even faster.

Vegan Pumpkin Chocolate Chip Cookies

Heidi’s Spicy Green Soup

Spicy Green Soup from Near & Far by Heidi Swanson

I’ve made this soup three times in the past week and a half.

I know – it’s not quite soup season yet, but you probably still have bunches of summery herbs and this recipe is such a wonderful way to use them. This one comes from Heidi Swanson’s book Near and Far, which has been a favorite in my kitchen since it came out last fall. I just love Heidi’s recipes because they’re so unique and usually very very simple to put together. This one take no longer than 15 minutes and it packs a bright punch of flavor.

Spicy Green Soup from Near & Far by Heidi Swanson Spicy Green Soup from Near & Far by Heidi Swanson

Basil, cilantro, ginger, almonds, lemon… all my favorite things. :) The only slight change I made to the recipe was using lemongrass instead of mint because it’s what I happened to have on hand. This recipe is such a great base for whatever toppings you want to add, see Heidi’s suggestions in the recipe below. The first time, I added brown rice and sliced almonds, the second time a poached egg (heavenly), and this time – soba noodles, green onions, and tofu.

Spicy Green Soup from Near & Far by Heidi Swanson

The book is organized into two sections: recipes that are inspired by Heidi’s home (in Northern California), and those that are inspired by her travels to places such as Morocco, India, Italy, France and Japan. I’m so drawn to this book because we’ve traveled to many of the same places and I just love the way she translates these cuisines so simply and beautifully. All the recipes, by the way, are vegetarian.

Spicy Green Soup from Near & Far by Heidi Swanson

Next, on my list is to try her Pozole recipe, how gorgeous does that look?

Spicy Green Soup from Near & Far by Heidi Swanson Get the book! (click)

10 (Mostly) Healthy After School Snacks

Carrot Quinoa Oatmeal Breakfast Cookies

It’s been awhile since I’ve been to school, but that doesn’t mean that I don’t appreciate a good 3pm snack. Here are some of my favorite fall treats – for little kids and big kids alike. (Click on the recipe name or the photo itself to go to each recipe)

Carrot Quinoa Oatmeal Breakfast Cookies (pictured above)

A reader favorite – these cookies are packed with so many wholesome ingredients that it’s ok to eat for breakfast… or as a snack any time of the day. Tip: they also freeze well.

Vegan Soft Baked Pretzels

Vegan Soft Baked Pretzels

What kid wouldn’t love coming home to homemade soft baked pretzels? This recipe is also husband approved because, well, my husband Jack was the one who came up with it.

White Bean Dill Dip & Spinach Hemp Seed Pesto

White Bean Dill Dip & Spinach Hemp Seed Pesto

Two of my favorite veggie dips – these are also wonderful as sandwich spreads.

Healthy Apple Cinnamon Muffins

Healthy Apple Cinnamon Muffins

Everyone loves pumpkin in the fall, but these warm cinnamon-spiced muffins filled with big apple chunks are my personal favorite. One (or two) of these with a chai latte = fall afternoon perfection.

No-Bake Almond Butter Oatmeal Bites

No-Bake Almond Butter Oatmeal Bites

These are my go-to snack anytime of the year because they’re quick, easy, and I usually have the ingredients on hand in my pantry.

Fig, Feta & Mint Crostini

Fig, Feta & Mint Crostini

Crostini sounds fancy for a kid’s treat, but figs are in season and these are so easy to put together. For the big (adult-age) kids, serve these with wine.

Vegan Raspberry Coconut Scones

Vegan Raspberry Coconut Scones

These little guys are not only vegan, but they’re gluten free using oats and coconut flour. Last spring we first made these with raspberries, but for fall I’m going to try a version with currants and dried figs.

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Rainbow Smoothies

Any time is a good time for a smoothie. Here are combinations for every color – let your kid pick their favorite!

Vegan Pumpkin Bread

Vegan Pumpkin Bread

It’s that time of the year! Break out your cans of pumpkin and make everything pumpkin, starting with this sweet, soft pumpkin loaf.

Pumpkin Spiced Corn Muffins

Pumpkin Spiced Corn Muffins

I love this version of corn muffins that uses pumpkin in the batter. These are lightly sweet, moist and fluffy – perfect with a bowl of butternut squash chili.

Almond Butter Brown Rice Crispy Treats

Almond Butter Brown Rice Crispy Treats

You can never be too old for a little back-to-school snack, right?

My sister and I used to love rice crispy treats as kids. Since I rarely eat marshmallows these days, I’ve been loving this slightly healthier alternative that uses almond butter and brown rice syrup as a binder instead. I also packed in omega-rich hemp seeds, almonds and shredded coconut – making these a filling treat to get you over that 3 o’clock slump.

Almond Butter Brown Rice Crispy Treats Almond Butter Brown Rice Crispy Treats Almond Butter Brown Rice Crispy Treats

To make these lightly sweet treats a little sweeter, I smothered them in chocolate. At first I was going to be good and just do a little drizzle of chocolate.

Look how pretty it was starting out (pictured above).

Right after that, photo nerves got the best of me, my drizzle became uglier, and I decided a full layer of chocolate was necessary. So there you have it – cute, yummy, chocolate-y bars.

Almond Butter Brown Rice Crispy Treats