Homemade Healthier Candy Bars (Gluten Free & Refined Sugar Free)

Once upon a time I used to eat snickers and butterfingers. It was a joyous time of ignorance. That yummy crunchy taste filled with, I had no clue!! Those were the days when I thought that the caramel was actually caramel. And then I awake from this fairy tale land, and realized it corn syrup...YUCK!

Honestly, I might have continued that eating path if I didn't have kids, get sick from eating certain foods and love cooking/baking so much. I count it a blessing to know the truth behind our food industry. I'm thankful that it has moved me to act. After I watched Food, INC. I was so grossed out and disgusted with Tyson. I went straight to my freezer after the movie and threw away the bag of Tyson frozen chicken breasts. I was that upset! And I don't regret that. They treated those animals with abuse and cruelty. And then they fed them genetically modified grain and pumped them with antibiotics to make them grow faster so they can make profit faster. How could I eat those frozen chicken breasts after knowing that?

There are times I do go out to eat and I'm not always aware of where the food is from or everything they are putting in it. I usually stick with something basic like a salad, shrimp or any gluten free options. Half of the labels on food on are so misleading anyhow. I like to shop at a store called Fresh & Natural, they strive to source there meat from sustainable farms, that do not use antibiotics or gm feed.

One thing I enjoy about cooking/baking is there is so many ways to manipulate the ingredients. Each produces a little different taste, texture or flavor so you can choose. I also like that I can substitute unhealthy choices for healthier choices. I can recreate a brownie by using whole foods, with REAL ingredients and getting in my daily dose of food groups. In this case I made homemade candy bar. i would say it tastes like a snickers mostly but I was going for a butter-finger. 

I used easy, simple ingredients that have health benefits. Here is the recipe!

Homemade Healthier Candy Bars ~Gluten Free & Refined Sugar Free~

• 4 tbsp water
• 3/4 cup honey
• 1 tsp vanilla
• 1 tbsp molasses
• 1 tsp REAL salt or sea salt
• 3/4 cup peanut butter or any nut butter
• 1/2 cup pecans or walnuts chopped
• half a package of dark chocolate 

Measure and pour water and honey in a sauce pot. Bring to a simmer for about 8-10 minutes. It should be bubbling for about 6-8 minutes straight without stirring. Only stir if you think it may burn. 

After the honey is done bubbling immediately add the vanilla, molasses and salt. Remove from heat and stir together, then add the peanut butter and stir until creamy. Set aside.

 Get a small glass baking dish and line with parchment or plastic wrap. I poured the peanut butter mixture and spread it into only half of my pan. Depending on the size of your pan, pour the mixture but allow it to be about 1 inch thick. Spread out the pecans or walnuts on top of the mixture and gently press nuts into the mixture.

Put in freezer for about 5-7 minutes, take out and cut into bars, then set in freezer again for another 8-10 minutes. During that time melt your dark chocolate. You can either melt in a pan on stove or microwave for about 45 seconds, then mix and keep heating at 30 second intervals until the chocolate is melted and creamy. 

Take the bars out of the freezer and gently separate each bar in the pan with about 1-2 inches between them. Pour just enough of the chocolate mixture on top of each bar so it covers the top of the bar. When you have finished this, place the finished candy bars in the freezer for about 20 more minutes.

Place leftover bars in freezer and enjoy as desired!

This made 8 bars for me! They were so yummy and better then eating a store bought candy bar any day. Mostly because I knew what was in them and I made them with love! But they really were a nice treat for the boys and I. The peanut butter mixture tasted much like caramel in snickers! These bars are packed with protein from the peanut nutter and nuts, vitamins from the organic fair trade molasses I used, health properties from the honey and healthy pick me ups from the dark chocolate.

From my kitchen to yours.....Enjoy!

Affirmation of Today

Gluten Free Cinnamon Rolls (Dairy-free options)

**WARNING**-Making cinnamon rolls takes time. Start the dough the night before and refrigerate the finished cut up rolls or  start about 1 1/2 hours before you need or want them done.

We really enjoy a yummy homemade treat like these cinnamon rolls! But we don't have to cheat or get off our diet to have one. Eating REAL food is about balance, and eating REAL food.

When you don't have to starve yourself, and you get to eat foods you enjoy eating it feels less tempting for me to overeat or "cheat". I think the number one benefit I love about feeding my body right, is the way I feel. I feel light, clear-minded, healthy, less gassy, I feel good about myself and I have energy to do what I need to do! Which, clearly I need lots of energy to keep with three very energetic boys, a household of responsibilities, grocery shopping, family chef, etc. You get the picture.

On the contrary, when I give in and eat something I know I wouldn't normally, I just feel yucky. I feel bloated, heavy, and it usually sets me on a lazy path. Thankfully, since I can't stand that feeling I usually push myself to get on the elliptical for at least 30 minutes to burn away some of the guilt or shame from feeling lazy and eating horrible. 

This is the best recipe that I have made for these gluten free cinnamon rolls. I think the key to making these is following the recipe. They are soft and gooey, a perfect gluten free treat. You can make dairy-free along with gluten-free, with the substitutes and options I wrote below. Happy Baking!!

Gluten Free Cinnamon Rolls (Dairy free option)
                              Adapted from food-pusher.com

Dough:

• 1 cup milk or unsweetened almond milk
• 1/3 cup butter or (Healthy balance "butter" sticks for dairy-free)
• 1 large egg, room temp
• 2 1/2 cups Namaste Gluten Free Flour Blend
• 1/2 tsp salt
• 1/4 cup non-gmo cane sugar 
• 1 1/4 tsp yeast

Filling:

• 1/2 cup organic coconut sugar
• 1 1/4 tsp ground cinnamon
• 1 pinch salt
• 2 1/3 tbsp butter, very soft or(Healthy balance spread for dairy-free)

Topping:

• 1/2 ounces of cream cheese (optional) (Omit for dairy free)
• 2 tbsp butter, softened or (Healthy balance for dairy free)
• 3/4 cup powdered sugar or (stevia for sugar free)
• 1/4 tsp vanilla
• 1 pinch salt

Directions:

In a microwave safe dish pour milk and butter, microwave for 50-60 seconds until butter is softened but not completely melted. If hot allow to cool to warm.

In a medium sized bowl add gf flour, salt, non-gmo sugar, and yeast. In standing mixer or bowl pour the warm milk and butter, add egg and then pour dry ingredient on top. Mix to moisten the dry ingredients scraping the sides. Then mix on high for three minutes using paddle attachment. If mixing by hand I would use your hands and mix for about 3 minutes very well. Cover using a clean dish towel and side aside in a warm place for 35-45 minutes.

Preheat oven to 400 degrees.

Mix the first three filling ingredients together. Set aside. Grease baking dish of 10x7 or 8x8 if only cooking some. Cut a 20 inch piece of plastic wrap and lay it out on the counter, spreading out an even, thin layer of gf flour. Shape dough into a ball and gently press down forming into a square. Use a rolling pin to shape into a 12x18 inch rectangle.

Next, spread the softened butter on the surface of the dough. Spread the filling evenly on top of the butter. Gently roll the dough into a log. You may need to spread some flour as your rolling especially if its sticking to your fingers. 

Cut the dough in about 3 inch sections or however thick you'd like your cinnamon rolls. Gently place rolls into baking dish and cover with a clean kitchen towel until about doubled, which should be about 30 minutes.

Bake the cinnamon rolls at 400 degrees for about 15-20 minutes, until turning a golden brown on top. While rolls are baking mix up the topping by adding all ingredients together and whisking in a bowl. When your rolls are all done, let them cool for about 5 minutes and then you can began frosting.

Enjoy!!!

No Bake Delightful Granola Bars {Gluten Free}

 

I have made granola bars in the past, but they were crumbly, and just not good. So I went back to buying store bought bars, but now that I'm eating gluten free it became more expensive to find quality gluten free granola bars. I also wanted to make them kid friendly. When I make something, my goal is to make something the whole family will like. Sometimes this momma's house does feel like a restaurant with all the good food, but this momma's restaurant only has one thing on the menu per meal ;) Lol.

Delightful Granola Bars


2c Rice Cereal
2c Gluten Free Oats
1/2c Peanut Butter
1/4c Light Brown Sugar {I used Coconut sugar}
2/3c Honey {Or Brown rice syrup}
1tsp Cinnamon
1tsp Vanilla
1c Nuts {I used Walnuts}{optional}
1/2c Mini Chocolate Chips or cocoa nibs {Optional}
1/2c Cranberries {Or your dried fruit of choice}
1/2tsp Salt



First you need to pour honey, peanut butter and brown sugar in a sauce pan and cook on low heat until mixture is melted together.

 Next, add your oats and crispy cereal to a bowl and pour warm honey mixture on, mixing it all well.

 Add your vanilla, cinnamon, cranberries, and nuts.

 Lastly add your chocolate chips, BUT be careful not to mix them to much or they will melt!

 Next line a large pan with plastic wrap, and spray plastic with non stick spray OR spread some oil on it, so your bars won't stick to it when they are done. {I used coconut oil to spread on it}

 Then place the pan in the freezer for about 1 hour.

 After the hour take out the pan, and VERY CAREFULLY pull the bars out using the plastic wrap.

 Slice the bars with a sharp knife, carefully. {You can taste test any that break ;)}

Cut into desired size bars.

I individually wrapped my bars and placed them in a baggie for a quick snack. I placed some in the fridge and some in the freezer, there were quite a few. I made these a couple weeks ago and they are almost gone now!

These bars turned out great and I'm really thankful to have found a gluten free recipe for some good granola bars! Here is a link to where I found the base of this recipe, Averie Cooks, Peanut Butter Chocolate Chip Granola Bars.

REAL Food Nachos {Gluten Free} AND The Challenges of Being Hungry @ The Grocery Store With Kids

Today I totally forgot to bring a snack with me, that's always a bad idea when I know I'll be gone longer then 2-3 hours. Thankfully I had to stop at the store on my way home anyways, so I figured I would grab a few bananas for the kids and I to hold us over.

As I was walking through the store, I could tell my kids were just as hungry as I was. I had to stop myself from looking at everything, and just focus on why I came. The kids looked like vultures circling their prey ready to grab everything! I had to keep the cart in the middle of the isle so Weston didn't grab things from the shelves. I told Michael to hold onto the cart to keep himself from fingerprinting every box of goodies he saw.

Finally I grabbed some salmon and baby items and we headed to the checkout, BUT that's the worst place to be when your hungry. First they have magazines lined up with tons of garbage all over it and junk food galore. Weston grabbed for the kill and got a snickers, I gently grabbed it saying that i had some bananas in the cart for us to have. Thankfully he was so excited about the banana that he gladly let the snickers go without a fight.

As we left the checkout and everybody bundled back up to go into the arctic zone {I'm exaggerating a bit, but its so cold and keeps snowing, ah!} I gave the boys a banana. We got into the car and started on our way home. Along the road there was a lady waiting at the bus stop, and she pulled a doughnut out of her bag and started eating it. My first thought was, I wonder where she got that from? Hence where's the closet bakery BUT I stayed on my mission of home. Bakeries are places I rarely visit, because there's no gluten free options and I like to make homemade goodies anyway. BUT when your hungry anything with carbs looks good.

So when we got home Michael made peanut butter and jellies for Weston and himself, and I decided to make some REAL food nachos. Its so easy and you can add whatever you like or have on hand.

REAL Food Nachos

Corn Tortilla Chips
shredded cheese {I used RAW cheese I found @ woodmans! I was so excited}
black beans {optional}
plain yogurt {Or sour cream}
salsa
Guacamole or avocados {I used some leftover guacamole} {optional}

Other toppings you can use:
Tomatoes
spinach
lettuce
feta
onions
corn
And whatever else you can think of

Spread out your chips on a plate, sprinkle shredded cheese over the top, add black beans {and other items that need to be heated up}.

Warm up in the microwave for about 30-40 sec

 Add yogurt{sour cream}, salsa, and guacamole

Enjoy!

You can do this as a treat, snack, dinner, or for a party. People can make their own and personalize which topping they like.

You can always melt the cheese in a pot and add some butter and milk to make it more creamy like, but serve immediately before it gets to stiff ;)

"Out of the Box" Homemade Mac N Cheese {Gluten Free}

This post was inspired by my sister in law and my beautiful nieces! I'm really hoping Claire and Cennedy like it. If not then I'll just have to keep trying :) This post is also for moms alike whose kids like the "box stuff" but want to give them something better :)

If your child is super picky about where their mac n cheese comes from, I'd suggest leaving a box of Annies or Kraft on the counter when your making this, just so in their mind they think its from the box.

I understand that everybody's real food journey is different. We should all get to the point of using real ingredients BUT overtime you will learn what ingredients are safe or better and continue to change based on this new knowledge. It takes time, but I'm glad we are getting back to eating whole foods :)

The reason that some of the ingredients aren't in the picture is because after I was done making it I felt like the taste was a bit bland, so I added some more favor :)

"Out of the box" Homemade Mac N Cheese 
16oz box Macaroni Noodles {I used 2 8oz boxes of Gluten Free Andean Dream Quinoa Macaroni}
1/4c butter { I used Full Circle Organic}

1/2tbsp minced garlic

1/2c Flour {I used Bob's Red Mill Gluten Free Flour}                                      

1 1/2c of Milk {I used rbst free milk}
1c heavy whipping cream
2c shredded white cheddar cheese {Buy a block and shred yourself, its cheaper}
2tsp Dijon mustard
2tsp yellow mustard
2tsp garlic pepper 
salt and pepper to taste
1-2tsp turmeric for coloring only, not taste

Directions

1. Cook macaroni according to directions on package

2. Meanwhile, place butter in a deep pan or pot and let melt on low heat, add minced garlic

3. Slowly add flour, whisking and mixing as it is being added

 4. Slowly add milk and cream, whisking and mixing as its added. Turn up heat to low-medium, Cook until it thickens up and bubbles a bit.

5. Add cheese, Dijon mustard, yellow mustard, garlic pepper, salt and pepper, mix, cook until smooth

6. Start by adding 1 tsp of Turmeric and add up to 1 more teaspoon to color to your liking, this is for color only and not taste.

7. Add macaroni, stir up.

8. SERVE!

I made turkey hot dogs from Applegate, and a side salad with buttermilk ranch dressing in addition to the mac and cheese. My kids and my husband REALLY liked it. Michael said it tasted better then the box stuff! l was glad for the leftovers. I used the leftovers as a side to crock-pot chicken the next day. It was yummy!

Let me know how it turns out!

Tortilla Quinoa Salad with Cilantro Lime Dressing (Gluten Free) Very Simple

This is wonderful way to change up your regular salad routine and try something new! I have been using quinoa more in my recipes and adding it to my diet ever since my chiropractor Dr. Khristi mentioned it to me.{Thanks Dr. Khristi Kennedy Otto}. I'm so thankful for my chiropractic office, its not just a place to get an adjustment, but a place to talk about lifestyles changes, recipes, new health news.

 Quinoa is a known super food. It is a complete protein and is a great replacement for gluten free diets and those watching carbohydrate intake. I use it in my chicken soup instead of noodles and I use it for breakfast, I use it with curries and whatever else I can figure out.

I also want to mention that if you like avocados, and cilantro you will like this very much but if your not sure about avocados, leave them out but you can't leave out the cilantro. This salad is very refreshing and flavor packed!

 I recently picked up the book "The (Gluten Free) Quintessential Quinoa Cookbook" By Wendy Polisi. I REALLY like it and have already tried many recipes and plan to try a bunch more. I borrowed the book from the library but I will be buying this one to keep. The library is a great tool for renting books first to test them out and then only purchasing what was most useful.

Tortilla Quinoa Salad with Cilantro Lime Dressing {Gluten Free}

6 corn tortillas
3c Romaine Lettuce
2c Cooked Quinoa
1 1/2c Black Beans {about 1 can}
1c Cherry Tomatoes, quartered
1 medium red onion {I used white because I had it on hand}
1 Avocado, pitted, peeled, and diced





Cilantro Lime Dressing

1/4 c fresh lime juice
2tbsp maple syrup {or agave nectar}
1 tbsp balsamic vinegar
2 cloves garlic {or 2 tbsp minced garlic}
1/2c cilantro leaves, chopped
1/2c Olive Oil
1tsp REAL salt



Directions:

Bake corn tortillas for about 5-10 minutes in oven to make them a bit crisp, take out set aside

In a large bowl combine lettuce, quinoa, black beans, tomatoes, red onion{or white}, and avocado

Next make dressing by combining all of the ingredients, in her book it says to blend, but I think it would be good either way, blended or just mixed up, so you choose :)

Lastly add your dressing to your salad and add tortilla, you can crumble it up or leave it whole and scoop out salad on it.

Here is a link to the author of this recipes website her website:
http://www.cookingquinoa.net/

I really enjoyed reading her story about her journey with her own health. It really encouraged me. The slogan on her book says "Eat Great, Lose weight, and feel healthy", and I feel that way with her recipes.

~Honest Motherhood~

Quick and Easy Chicken Stir-Fry {Gluten Free} One Pot Meal!



Stir Fry's are a super easy meal. They are a great way introduce veggies and to use whatever veggies your family enjoys. Stir Fry's are a regular at our house, especially in the winter months. I have found a gluten free teriyaki sauce that I really like and so do my kids! They are also quite inexpensive, and super quick. I try to always keep extra veggies in the freezer, in case I'm exhausted and need something for an easy meal.





Quick and Easy Chicken Stir Fry{Gluten Free}

2-3 fresh or thawed chicken breasts
olive or coconut oil for frying
1 bag frozen stir fry veggies
1 bag frozen broccoli {Or veggie of choice}
Gluten Free Stir Fry Sauce{I used OrganicVille, picture to right}
2 cups rice cooked {I used Basmati}

If your using a minute rice, cook last but if your using a rice that requires more cooking time which I suggest, then start your pot of water and rice now.

Then cut your thawed chicken breasts into pieces, put cut pieces into a deep pan or large pot. Add 2-3 TBSP of oil. Cook chicken until fully cooked and browned.

Add your frozen veggies, simmer on medium until veggies are tender.

Add Gluten free stir fry sauce. Let simmer on low until your ready to spoon out.

Add rice to a bowl or plate and then scoop stir fry over it, enjoy!  :)

Yummy Pumpkin Pie {Gluten Free w/ Dairy free version}

 Pumpkin pie is a favorite dessert of mine. I could eat it all year round. BUT I wanted to make a healthier version, so all the sugar didn't cancel out the benefits of eating pumpkin. AND I also needed a gluten free version, which in my opinion whether your gluten intolerant or not its a healthier version for you.

Wheat is not healthier in my opinion anymore, through my research in fact switching from white to wheat doesn't really make a difference, especially if your buying commercially made breads. Most wheat is genetically modified, AND its basically nutritionally void. I know that eating "whole grains" or carbohydrates is part of a balanced diet based on the USDA recommendations, but the USDA also recommends GMO's, and they are NOT safe. Lets try to think outside the box, literally :). Lets view carbohydrates  in broader terms then bread. Vegetables have carbs :) Rice has carbs and is gluten free :) Potatoes  and sweet potatoes have carbs. Quinoa has carbs. Oatmeal has carbs.

ANYWAYS, I've cut out the wheat and trimmed the sugar way done without taking away from the taste :)

Yummy Pumpkin Pie {Gluten and Dairy Free}

Crust
1c unsweetened coconut flakes
1/2c  Gluten free oats {Oats are naturally gluten free but some are made in places with wheat, so check package :)}
3.5 TBSP Coconut oil
2 TBSP honey

Filling
1c pumpkin puree
1/2 c  unsweetened almond milk or other milk substitute
1 tsp REAL salt
1 tbsp honey
1 egg
2 tsp pumpkin pie spice

Homemade whipped Cream
8oz Heavy whipping cream
1/4-1/2cup stevia or syrup {or your choice of sweetener}
1 tsp Vanilla

 For a dairy free version:
How-to Make Whipped Coconut Milk Cream

Preheat oven to 350

 Okay to begin, lets make the crust. Measure out your oats and coconut flakes and add to a blender or nutribullet, use a low speed or your two blade cutter. You just want to make grind it up into a kind of flour but not make it creamy.

Once its has become like a flour, you can add your coconut oil and honey. Place in your baking dish and spread out like a crust.

Next is the filling, add pumpkin puree, almond milk, salt, honey, egg and pumpkin pie spice in your bowl and mix it up good. Then pour into your crust.

Bake @ 350 for about 20-25 minutes or until your filling in firm and crust is a bit browned.

You can eat it warm, if it is really crumbly put in the fridge for about 30 minutes so the crust can firm up a bit. i have made this twice so far and the first time the crust was fine, but the second time it was more crumbly, so i just put it in the fridge for a bit.

Lastly make your whipping cream. Use blender or beaters for this. Only add heavy whipping cream and whip or blend until it thickens up. then add other ingredients.

Your all done. Enjoy your almost guilt free pumpkin pie with homemade whip cream :)

Super Easy Yummy Banana and Egg Pancakes! {Gluten and Dairy Free}

This is a great recipe for losing weight and cutting carbs, this is a great recipe for food allergies and its a great way to start your day. Packed with potassium and protein. Yum!

Super Easy Yummy Banana and Egg Pancakes {Gluten and Dairy Free}

2-3 Bananas mashed up
2-3 eggs

Mix together, and use like regular pancake better

Try my Best Homemade Fruit Jelly Ever as a topping instead of syrup. Most Syrups have high fructose corn syrup and tons of sugar :/ Not the best way to start out our day, so definitely not the best way for our kiddos to start out the day.

Other topping ideas:

~Peanut Butter
~Log Cabin Syrup {has no High fructose corn syrup}
~Agave Syrup {Natural Food Section}
~Butter

These are also a great snack and you can make and freeze them ahead of time.

Yummy Moist Banana Bread! Use Wheat or Make Gluten Free

Yummy Moist Banana Bread

2-3 Bananas
1/2 c sugar OR stevia OR 1/2 c of Honey
1/2 stick butter {I use Full Circle Organic} OR sub for coconut oil
2 eggs
1 tbsp cinnamon
1/2 tbsp vanilla {The REAL stuff, not imitation}
1 tsp Baking Soda
2 c Whole wheat flour/white flour OR Gluten Free Flour {If using Gluten Free Flour, remember to add Xanthan Gum}

Optional Additions:
1/2 bag of REAL Chocolate Chips such as Ghirardelli Chocolate Chips
1 cup Walnuts or Pecans {Check ingredient list for added ingredients, such as maltodrexin, salt, sugar}Try to get plain, raw nuts

Topping
Brown sugar OR Coconut sugar sprinkled over the top before baking.

Pre-heat oven to 350.

Mash up your bananas, but do over mash :), add sugar{OR sugar sub}, add cooled melted butter{OR coconut oil}, and 2 eggs. Add cinnamon and vanilla. MIX!

Next add baking soda, and flour. Mix it up.

Grease baking dish or cupcake pan.

Add your batter and then sprinkle with brown sugar OR{Coconut sugar}.

For cupcakes bake about 20 minutes.
For pan bake about 50 minutes.

Use a toothpick to check about 10 minutes before timer goes off. Everybodys oven is a touch different.