Coconut, Almond & Flax Energy Bites

If you haven’t yet discovered the world of “energy bites” AKA “healthy cookie dough bites” you have been missing out.  Energy bites can be made with a variety of ingredients and fit a variety of needs.

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#1  FEED THE TINY HUMANS

Let’s face it folks, it ain’t easy keeping the tiny humans fed.  They are ALWAYS hungry or… “snacky” I should say.  (Is snacky a word?  I guess I just invented a new word.)

Snacky = the insatiable need to continually put things in your mouth.

My girls are snacky kids and I’ll admit, it isn’t always easy to find something that satisfies their hunger for longer than 20 minutes.  It is also not easy to find kid friendly snacks that are either not processed crap food (I’m looking at you cheese puffs) or foods that are disguised as being healthy and will therefore break the bank (yep, that’s you “Bunny snacks”…)

On that note, energy bites are the perfect snack to actually satisfy a hungry cookie monster.

#2  Hangry Mama

I am one of those people who tend to be queasy in the morning if I don’t get SOMETHING in my tummy when I first get up in the morning.  And I’m not very clear headed in the morning so my decision making skills are not always the best.  I tend to reach for ANY snack food within reach especially if it is carbs.  I also tend (as does my 7 year old daughter) to get a bit “hangry” when I have not eaten well.

These energy bites are the perfect quick snack to take the edge off.

#3 “On The Go Jo”

Who isn’t in some kind of rush these days?  It seems like we all, if not every day, then most days are in a rush to get out the door for one reason or another.  For our family it tends to be Church on Sunday and CC Community day (our homeschooling group) on Tuesdays.  As I’ve confessed before, I am not quite on top of my game in the mornings so I tend to realize last minute that I haven’t made enough time for breakfast.

Once again, these babies are an easy grab and go option.

However, as is usually the case, there is often one downfall to these delicious bites… when you search the interwebs for a recipe, you will be invariably bombarded with about 200 recipes which may look delicious but aren’t exactly on the healthy side, or they claim to be… but contain oats or other grains.  That may be fine and dandy for some, but if you are Paleo, Whole Food, Keto, THM or anything else that either cuts grains or separates carbs from fats, then all of these recipes are taboo.

This recipe is gluten-free, grain free, sugar free & delicious.   And that, in my book, is a beautiful thing.

As I have made it a self-sufficiency goal to reclaim my health through healthy foods and essential oils, I have learned that one facet to keeping my hypothyroidism in check, is by starting the day with a Breakfast incorporating Protein/Fat/Fiber.  These little gems are just that.  If the total amount of protein doesn’t meet your needs you can always add some Collagen to your tea or coffee and you will be good to go.

So after all that talk, the process is really very simple.

Mix Coconut oil & almond butter until fairly smooth.

Add in unsweetened coconut flakes, ground flax, cocoa nibs, vanilla, salt and pure stevia extract powder.IMG_3093

Mix well and place the bowl in the refrigerator for a few hours to harden.

After a few hours the mixture will be a nice scoop-able texture.

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You can then roll into balls and place on a lined cookie sheet.  (I prefer to use non-stick silicone mats to eliminate waste and unnecessary trips to the store, but parchment paper will also work fine.)

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Return the cookie sheet to the fridge and let them harden again before putting into a bowl or dish for storage.

 

Coconut, Almond & Flax Energy Bites

  • Servings: 18-24
  • Difficulty: easy
  • Print

3/4 cup coconut oil

*3/4 cup almond butter (other nut butters are a fine option)

1 1/2 cup unsweetened coconut flakes

**1 1/2 cup ground Golden Flax Meal

1/2 cup cocoa nibs or Lily’s brand, stevia sweetened chocolate chips

2 tsp  vanilla extract

1/2 tsp mineral salt

***1 “doonk” (1/32 tsp) pure stevia extract powder or a few drops of  liquid stevia (a “doonk” is a tiny scoop that is 1/32 of a teaspoon.)

  1. Mix coconut oil & almond butter 
  2. Add in unsweetened coconut flakes, ground flax and cocoa nibs 
  3. Add in vanilla, mineral salt and pure stevia extract powder.
  4. Mix well and place the bowl in the refrigerator to harden.
  5. Roll into balls and place on a lined cookie sheet
  6. Return the cookie sheet to the fridge and let them harden again before putting into a bowl or dish for storage.

Store in the refrigerator in order to avoid the mixture melting again.

A few notes:

*Natural peanut butter is okay too, I have just found that with a low thyroid condition, it is best to avoid over-doing it with peanuts/peanut butte

**For best results using Flax meal, grind your own Golden Flax seeds rather than buying “flax meal” as it loses it’s benefits shortly after being ground and who know how long the store bought meal has been sitting around.

***Pure stevia extract is NOT to be confused with store bought stevia blends like Truvia which are highly processed and contain fillers.  Blends such as Truvia will measure entirely differently and also have a completely different flavor as the chemical fillers leave a bitter after taste that pure stevia will not.  (I like THM brand’s pure stevia powder) – You can also add liquid stevia (but I have not tested a measurement for or a little raw honey rather than the stevia powder, just be aware that if you use honey they will no longer be sugar free or low carb.

Other notes:

You can also spread the mixture into a cake pan (well greased or preferably lined with parchment paper) and the cut into squares rather than rolling into balls.

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Elderberry Gummies

So, you’ve heard me talk about the endless benefits of Elderberries, and I’ve shared my favorite Elderberry Syrup recipe.

But you’ve got tiny humans in your house… and lets face it, they may not be so keen on the idea of swallowing a spoonful of some mystery flavored, black-ish purple liquid… (if they only knew just how yummy it really is.) 

Elderberry Syrup 2

 

If that is the case, or you just want to see your kids get REALLY excited about consuming a powerful, antioxidant rich, vitamin packed remedy, then these babies are just what you are looking for.  They’re cute, they’re sweet and they’re super fun to eat!  My kiddos are crazy about them.  It’s just another fun step into the world of Redeeming Comfort Food when you can take a sugary-treat like gummy candies and replace them with something like this.

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And the best part?  They are a cinch to make.  

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Elderberry

Here is what you will need:

1 cup Elderberry Syrup

1/4 cup Gelatin (Good quality)

1/2 cup Hot (not quite boiling) Water

Silicone molds (or a glass dish)

Here is what you do…

  1. Add 1/4 cup of gelatin to 1/4 cup cooled Elderberry Syrup.  Mix well to temper the gelatin.
  2. Add 1/2 cup hot water and stir until smooth.
  3. Add the remaining Elderberry Syrup and stir (once again) until smooth.
  4. *Carefully pour into greased molds or dish.
  5. Refrigerate until firm (approx. 2 hours)
  6. Take as needed (see my Elderberry Syrup recipe for dosage details) 

*I place my silicone molds on a large cookie sheet to catch any spillage and make the molds more stable while moving into the refrigerator.

Elderberry Gummies

Roasted Pumpkin Seeds

This is the time of year that everyone loses their minds over pumpkin everything, particularly pumpkin spice everything.  But I think often underrated is the humble pumpkin seed.  Whether you are carving your pumpkins with your kiddos, canning pumpkin from your garden or baking a from scratch pumpkin pie, don’t throw out all those yummy seeds!

A favorite treat around here; they are packed with nutrients and oh so yummy.  Don’t waste a single seed!

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Here’s how it works:

As you are scraping out the guts/seeds from your pumpkin, drop the seeds into a bowl of water to soak (floating them in some water seems to help the process of cleaning them up.)  Rinse in a colander to make sure you’ve gotten all the bits and pieces off of them.

*Note: I recently heard that if you are not carving your pumpkin, that you can bake the pumpkin before cleaning it which makes the seeds even easier to separate but I have not yet tried this method.

Spread out the seeds on a cookie sheet (you can line it with a tea towel for quicker drying if you like.)  Leave the seeds to dry completely before attempting to roast.  (I just leave mind for a day or so.)

When the seeds are dry, transfer them to a bowl and coat with 1-2 Tbl of oil then add seasonings of your choice.  (I’ll share my favorite blend in a minute.)

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I love to use the silicone baking mats but parchment paper or tin foil will work as well.

Bake in a 325 degree oven for 10-20 minutes until they reach the right color.  You will have to keep a close eye on them, they burn easily.

And that’s all folks, it’s that simple.

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Roasted Pumpkin Seeds


Ingredients:

Seeds from 1 pumpkin

1-2 Tbl Olive oil

1 1/2 tsp of sea salt of mineral salt

1 1/2 tsp onion powder

1 tsp garlic powder

1 tsp chili

Instructions:

1. Scrape seeds from pumpkin
2. Soak/Rinse seeds and remove pumpkin “guts”
3. Dry seeds thoroughly
4. Toss seeds in olive oil & seasonings
5. Roast in 325 degree oven for 10-20 minutes (watching carefully)


Roasted Pumpkin Seeds

Happy Fall Everyone!!!

How to NOT boil an egg and get beautiful results (for Instant Pot OR Stove Top)

There aren’t many things more awkward than buying an 18 pack of store bought eggs when you have 25 chickens at home and several dozen eggs sitting on your kitchen counter.

Eggs

Why on earth would I be buying store bought eggs you ask?  Well if you have your own chickens, you already know; but if you don’t, let me clue you in.

Boiled fresh eggs DO NOT PEEL.  That stubborn egg white clings to its shell like we small town folk cling to our guns and religion.  😉

By the time you’re done clawing that egg out of the shell it is not a pretty sight.

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Not exactly Easter brunch, deviled egg material is it?

Even store bought eggs can have this issue, around the holidays when egg suppliers have a harder time keeping up with demand and the eggs on store shelves are much fresher than normal.

The only way I’ve known to combat this issue is to keep an egg carton aside for 3 weeks or so.  The longer those eggs have had to sit, the more easily it will be to separate that pesky membrane between the shell and white.  The problem is… it’s no easy task to keep aside my precious “to be boiled” egg carton.  Inevitably the hubby will sell them, or they get mixed up with other cartons and used for breakfast… it just never seems to work out.  Plus, we go through a LOT of boiled eggs.  They are a healthy, inexpensive snack for our family and having to wait around for 3 weeks to get another batch ready just isn’t always feasible.

So there I find myself, sheepishly tucking the egg carton in my shopping cart and hoping that no one notices that I am shamefully PAYING for eggs at the store.

Enter Pinterest.

I love Pinterest, seriously, there are SO many great recipes and great ideas out there right at our finger tips.  ANYWAY, I came across a Pin one day about STEAMING eggs instead of boiling them.  Say what?

It works folks.  It works REALLY well.

Now the thing to remember, as with all cooking, there can always be variables.

Altitude, the temperature of your eggs, whether they are in a single layer or double layer in your pan, all of these things might vary your results.  It is okay if something doesn’t work out perfectly the first time.  Don’t throw the idea out all together, it just means that your method needs to be adjusted next time.

It can be done on the regular ole stove top OR in everyone’s new favorite Instant Pot type pressure cooker.

Here’s how it’s done on the stove top.

  1. Place eggs in the steamer basket above a pan of water.
  2. Turn your stove to medium high heat and wait until you see condensation form the steam begin to form on the lid.  Set your timer for 25 minutes.  (This is the time that I typically use with my eggs double stacked in the steamer basket, 22 minutes seems to be just right if there is only a single layer.)
  3. When your timer goes off, immediately transfer the eggs to an cold water bath.  Cooling the eggs off quickly prevents your eggs from over cooking and causing that not so pretty green tint to the yolk.
And here’s the Instant Pot version:
  1. Pour 1 cup of water in the bottom of your pan.
  2. Place your trivet or steam rack in the bottom of the pan over the water.
  3. Add eggs on top of the trivet/steam rack and close lid.
  4. Turn your pressure relief valve to “sealing” & set manual timer for 6 minutes.
  5. When your timer goes off, use a quick release to relieve  the pressure and quickly transfer the eggs to an cold water bath.  Cooling the eggs off quickly prevents your eggs from over cooking and causing that not so pretty green tint to the yolk.
Now, when it comes to peeling the eggs, I have another fun trick that makes peeling them a breeze.  This handy little method is really the key to pulling this whole thing all together and get beautifully smooth, peeled eggs.
  1. Place boiled (or steamed in this case) eggs in a tumbler with approximately 1/2 inch of water.
  2. Seal the open end of the glass with your hand and shake vigorously back and forth for 10 seconds.
  3. Take the egg out and the skin will easily slip off.You can see how it’s done here:  The FASTEST way to peel a hard cooked egg!

 

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