Tag Archives: healthy snacks

Easy Granola

Started making this simple recipe for granola a while ago.  It is perfect for our camping trips.  Easy to store.  Easy solution for a quick breakfast.  Easy to carry while hiking.   Just plain easy.  🙂

Yummy Granola

You can add anything extra to this recipe before baking.  I added about 1/2 to 3/4 cup raisins.  Nuts, craisins (all natural kind), shredded coconut is good too.

Simple Granola
Source:  Breadbeckers

  • 1/2 cup cocount oil (all natural, unrefined)
  • 1/2 cup honey (local if you can get it)
  • 1 tsp salt
  • 4 cups rolled oats

Melt together the coconut and honey.  Add salt and stir.  Pour over oats and stir well to coat.  Bake at 400 degrees for 20 minutes until slightly golden.  Stir twice during baking.

You may have to adjust the time for baking.  We found it takes us up to 25 minutes to bake, but the original recipe says to bake 10 minutes.

Yummy with milk, yogurt, or right out of the hand.

3 out of 6 family members will eat this, which means 3 out of 6 family members will go hungry if this is all we have, which means 2 out of 2 parents don’t care.

I will take a small jar with me when I am out doing errands to munch on between meals.  It fills me up and I won’t make that quick trip through a fast food joint.

This is good stuff people!

It’s Still Hot in Florida

So stay cool with healthy Popsicles.  Click on the picture to get to recipes to make your own.

Frozen Treats

Yesterday I made another batch of the Frozen Fruit Cups.  This time, I used silicone cupcake liners instead of the paper liners.  They worked perfectly!  Not only were they smaller in serving size (just right for kids), the fruit just slid right out of the liners.   No peeling of paper, no sticky paper stuck to plates or fingers, no mess.  I liked the silicone cups so much, I’m not going to give them back to my mother-in-law.  She made the mistake of letting me “borrow” them for a while.  😉  Once they are frozen, you can easily pop them out and place fruit in a freezer container for easy access.

Frozen Treats

See the popsicle molds on the left?  Those are my newest purchase.  They are made by Trovolo and are BPA Free.   I got the rocket shape molds from Amazon and I plan on getting the shooting star and the green groovy molds too.  Can’t have too many popsicle molds.  Not in Florida where the heat index gets up above 102 each day.  😀

My girls favorite popsicles are made from the smoothies we make.  During the hot summer days I don’t mind the kids having two frozen treats, if the treats are made from only fruit.

Orange Dreamsicle

Look how cute this pop is!  Pea #1 kept talking about the shape and all the details she could see.  🙂   Makes a special treat.

Orange Dreamsicle

  • 1 cup orange juice
  • 1 cup of organic vanilla lowfat yogurt

Mix all together and pour into molds.

I had very little of this recipe leftover, so I spooned it over some of the fruit cups.

Summer Snack – Frozen Bananas

Frozen Bananas on a stick.

You need:

  • Fresh Bananas
  • popsicle sticks
  • Yogurt
  • Ground Flaxseed
  • Chocolate chips

Peel and cut bananas in half.

Place a wooden popsicle  stick into each one.

Place on parchment paper.

Dip each banana into yogurt.  I used Stoneyfield Orangic Low Fat Vanilla Yogurt.

Sprinkle with ground flaxseed and place chocolate chips on each.

Freeze until hard, place in a freezer container until ready to eat.

This got thumbs up from Sir Husband, Pea #1, and myself.  Sir Son can not eat bananas, Peas #2 doesn’t like bananas, and The Violinist just didn’t try one.

Changes I made for the second batch:  I mixed the flaxseed right into the yogurt before spooning it onto the banana.  Left off the chocolate chips because Pea #1 really didn’t like them.  I’m ok with that!    I also used Stoneyfield Low Fat Strawberry yogurt, which was liked more than the vanilla.


Summer Snacks – Smoothies and Cool Cones

Do I have a treat for you!

Two of my three girls would love it if I made fruit smoothies 24/7.  I would say 25% of time I am too lazy to make it for them.  Then there is the 50% of the time I go to the freezer to get the fruit and find the bag of strawberries empty, because someone I won’t name ate all the strawberries and the peaches.  That leaves a whopping 25% of the time they get to have fruit smoothies.

I needed to have something that was easy access and also keep, you know who, out of the frozen fruit.

This is my version. 🙂

  • 4 cups of a variety of frozen (or fresh) fruits*
  • handful of spinach leaves
  • six cubes of frozen yogurt**

Place everything into a freezer zip-lock bag and freeze flat in your freezer.  I made three batches here.

Frozen Yumminess

When you are ready for a smoothie, just take out the bag and  place the frozen goodness in a blender with a 1/2 to  3/4 cups of water and a large squirt of honey.  You’ll need a heavy duty blender for this.  A red one.

The lovely red Vita-mix

Mix it all up real good like.


This size makes enough smoothies for three girls and one big girl (me).  🙂   OR you can do what I did with the first batch of frozen yumminess.  Make Cool Cones!

Just fill the Cool Cones with the smoothie yumminess, place the cap on, and freeze.  The kids, minus two, go nuts for these.

I was able to fill eight Cool Cones and had enough smoothie leftover for me to have as a treat for all my hard work.  I didn’t get to have it though, because you know who ate it.

After all that hard work, you will have ready to make smoothie material and Cool Cones for your hot summer days!

Mm Mm Good!

*The fruits I used are strawberries, blueberries, 2 bananas per bag, and figs.  One of the bags has peaches and another one has pineapple.  You use whatever you like.  You can also throw in flaxseed if you want.

**The yogurt we use is Stoneyfield Farm Organic Yogurt in Low Fat Strawberry or French Vanilla.   To freeze, place a dollop in ice cube trays.  They pop out easily for you to add to the bag.

Frozen Yogurt

This makes me cool all over just thinking about it.  Let me know if you try this. 🙂

Now I just have to keep my Pea#1 away from the frozen yogurt or we won’t have any for smoothies.

Summer Snacks – Take 2

Their gone.  We ate them all!

Yummy Frozen Goodness

I used for this recipe frozen strawberries, blueberries, figs, and peaches.   You can use any mixture you like.

Seven out of eight people really liked these.  The eight (Pea #2) doesn’t like strawberries, blueberries, or figs. lol

Quote from neighbor girl “These are to die for!”.  She’s in first grade and likes drama.  Just like my girls!

Frozen Fruit Cups  (so good for a hot Florida day)

Line muffin tin with liners.  Makes 12.

  • 4 cups of mixed sliced fruit
  • 1 cup of canned pineapple with juice
  • 1 cup of frozen orange juice concentrate, thawed.
  • 1/2 cup water (or so)

Mix everything together.

Spoon mixture into the 12 muffins liners and freeze.

Thaw for about 15 to 20 minutes before eating.   (My girls and husband did not do this.  They ate them right away.)

**I did have trouble getting the cups out of the muffin tin.  I thought of just coating the tins with coconut oil and not use the liners.   I noticed the family holds the cup by the paper liner and bite it like a cupcake.   So, I guess I’ll just leave them in the liners.   I wanted them to thaw the fruit some, then use a spoon to eat it.  Uncivilized people.

Update:  I stole silicone cupcake liners from my MIL.  These work extremely well, so we no longer use the paper-liners.  My MIL has  no hope in getting the silicone cups back.

Summer Snacks – Take 1


Every week, maybe twice, I will be posting some great summer time snacks.   For today the snacks are Whole Wheat Chocolate Chip Banana Muffins and Chocolate Chip Muffins.  Both are girlie approved.  Sir Son will not eat any muffins or my bread, so he doesn’t count.

The next time I make these, I will be making nine.  Twelve muffins came out short.  I didn’t have mini-chips, so I used the regular kind and they worked out just fine.  Half of this batch is in the freezer.

Whole Wheat Chocolate Chip Banana Muffins

1 egg
1/2 cup white sugar
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla
2 ripe bananas, mashed with fork
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup mini chocolate chips
1. Preheat oven to 350. Grease or line 12 muffin cups.
2. Place the egg, sugar, milk, canola oil, vanilla and mashed bananas into a mixing bowl or stand mixer. Mix with hand mixer or stand mixer for 2-3 minutes, or until smooth.
3. Add the flour, baking powder and salt into the bowl or stand mixer. Mix until batter is smooth, about 3 minutes. Remove the bowl from the stand mixer or set aside the hand mixer. Fold in the mini chocolate chips.
4. Fill the muffin cups about 2/3 full with the batter.
5. Bake at 350 for 16-18 minutes, or until toothpick comes out clean.
6. Let cool a few minutes, then remove muffins from the muffin tin. Let cool another 5-10 minutes, then serve.

Whole Wheat Chocolate Chip Banana Muffins
Ingredients1 egg1/2 cup white sugar 1/2 cup milk 1/3 cup vegetable oil1 teaspoon vanilla2 ripe bananas, mashed with fork1 1/2 cups whole wheat flour2 teaspoons baking powder1/2 teaspoon salt1 cup mini chocolate chips
Directions1. Preheat oven to 350. Grease or line 12 muffin cups.
2. Place the egg, sugar, milk, canola oil, vanilla and mashed bananas into a mixing bowl or stand mixer. Mix with hand mixer or stand mixer for 2-3 minutes, or until smooth.
3. Add the flour, baking powder and salt into the bowl or stand mixer. Mix until batter is smooth, about 3 minutes. Remove the bowl from the stand mixer or set aside the hand mixer. Fold in the mini chocolate chips.
4. Fill the muffin cups about 2/3 full with the batter.5. Bake at 350 for 16-18 minutes, or until toothpick comes out clean.6. Let cool a few minutes, then remove muffins from the muffin tin. Let cool another 5-10 minutes, then serve.


The muffins below came out great.  I even got twelve high-rise muffins.  I reserved six of these to take to a friend who had surgery.  She asked for the recipe, because she has never tasted anything like them.  I’ll be making another batch of these to put in the freezer for the summer.  The recipe comes from Mr. Breakfast.   No picture of these. 😦

Enjoy! ♥

Chocolate Chip Muffins

(12 servings)

  • 2 cups all-purpose flour  (I used 3/4 cup of whole wheat flour and 1 1/4 cup of all-purpose)
  • 1/3 cup light-brown sugar
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1/2 cup butter — melted and cooled   (I used 6 TB)
  • 2 eggs – beaten
  • 1 teaspoon vanilla
  • 1 package (12 oz) chocolate chips
  • 1/2 cup walnuts or pecans — chopped   (I didn’t use)

Preheat oven to 400 F. and grease up twelve muffin cups. 

In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chips and nuts. 

Spoon batter into muffin cups; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean. Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling. 

Serve warm.

Bear Loaf

It was my turn to bring a snack for our last MOPs meeting.  Since it was very close to Valentine’s Day I decided to make another bear loaf, made of whole wheat.  I made two and served them on red platters.  In the upper right corner is a heart shaped dished filled with Strawberry Butter.  All I did was soften the butter, added some powdered sugar, and strawberry jelly.  Yum.


The moms ate the legs first, then the arms.  Then no one would touch the rest of the bear.  I had to cut the head off,  so people would eat the rest.  LOL   There was one bear left and I gave it to a woman who took it to a local high school.  Their mascot is a bear.  I can’t wait to hear how they liked it. 😀

I Love Molasses

I thought I would talk about one of my favorite things, while we wait on my husband to work with the gingerbread house photos.  We got a new camera, new computer, and new software; we are so confused.   Anyhoo, let’s talk about molasses, shall we…

 Molasses is a by-product that is extracted from the refined sugar cane process.  Molasses was first brought to the US from the West Indies to make rum.  Why is the rum always gone?  Because Chocolatechic makes vanilla with it.  Right around 1919  most Americans switched from molasses to white refined sugar. 

In January 1919 a a huge vat of molasses exploded killing 21 people.  Two million gallons of molasses was poured into the streets.  You can read it in The Great Molasses Flood by Maggie Malone.

Molasses has some good quailties, like lots of vitamins and minerals.  Blackstrap Molasses, my favorite, which is richer and darker is a source of  calcium, magnesium, potassium, and iron. One tablespoon provides up to 20 percent of the daily value of each of those nutrients.  It also makes the gingerbread cookies a lovely shade of brown. 🙂

As much as I love molasses there are times when I don’t like it at all…

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Cake Topper

A while ago I visited my P31 friend at her home.  She has a lovely home.  Everything is color cordinated and sometimes in its place.   She has lots of kids, so somethings are not always in their place.  Anyhoo, on her counter was a beautiful cake stand with a glass topper.  Inside was several homemade muffins. 

I thought it looked lovely.  It is much better to see that, than have them muffins thrown on my counter in a Ziplock bag.  How attractive is that?  So, my quest began.  First thing I do is call my MIL, who has everything, and asked if I could have her cakestand and topper.  To my surprise, she didn’t have one.  I then asked my friend if I could have her’s and she said no. 

My friend got hers at a Southern Living party.  So, she contacted a her consultant and found out that they no longer make the cake stand or the topper.  😦    I have a cake stand and so decided to search for just a topper.  My stand is large, about 12 inches.  Most cake toppers are 10 inches.  I finally found one at PotteryBarn for a good price and it was just the right size!   I also found one at William Sonoma.  That one was the stand and topper, but it was very heavy.  I could see my kids picking it up and dropping it.  eeeekkkk!

 Here is my cake stand with a glass topper in all its glory. With Blueberry muffins inside.   😀  

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I bought the stand from Target several years ago, for under $10.00.  And it is RED!! Doesn’t it look so much nicer than a ziplock bag?