Tag Archives: Grain Free

Delicious Four Ingredient Date Balls!

Delicious Date Balls with Four Ingredients. Sweet, Crunchy and Yummy!

I have been finding myself eating a handful of pecans and banana chips and a large date or two as an afternoon or evening snack lately, so that got me thinking about making this combination into a date ball. It’s a simple three ingredient snack that is healthy and delicious with a delightful combination of sweet and crunchy, just how I like it. I love the sugariness of the dates with their deep brown sugar like flavor, and the crunch of the pecans with their sweet buttery taste, and the unsweetened banana chips are perfect for crushing and rolling the date balls in for a subtle, crunchy coating.

Ingredients:

1 Cup of Pitted Medjool Dates

1 Cup of Pecans

4 Teaspoons of Tahini or Almond Butter

1/3 Cup of Unsweetened Banana Chips

Directions:

Pulse the banana chips in a food processor until they are fine crumbs. remove then and put them in a small bowl and set aside. Pulse the pecans in the food processor until ground. Place the pecans in a medium bowl. Add the dates to the food processor, and process until finely chopped. Add the pecans back to the food processor along with the tahini or almond butter, and pulse until it sticks together and is blended. Roll the date mixture into balls and roll them in the ground banana chips. Serve and store any extras in the refrigerator for a healthy snack!

Makes a dozen or so date balls.

Four Ingredient Date Balls that are sweet, crunchy and a perfect healthy pop in snack!
Easy, Delicious four ingredient date balls!

When I am baking and making sweet snacks I like to use natural sweeteners. Here is a handy guide to using them in place of cane sugar.

Pin for later! Delicious, Healthy Snack!

Mediterranean Chicken Salad

Mediterranean Chicken Salad

There are so many varieties to chicken salad, and I love a good chicken salad recipe! It seems like every time I make one it is gobbled up to the point people are fighting over the last of it. Maybe I don’t make it often enough.

If you ask me, “Do we need another chicken salad recipe?”, it is a resounding “yes!”. Variety is important, and this Chicken Salad is very colorful! After all, we eat with our eyes first! The wonderful thing about this chicken salad is it is Mediterranean! Mmmm! So much flavor, and one of the healthiest ways to eat in the world. It has sundried tomato bruschetta, fresh basil (my favorite fresh herb), delicious roasted red peppers, black olives and the tang of red wine vinegar. It also has the crunch from fresh celery, and two kinds of onion flavor…..green onions and chives! You will need a whole roasted chicken, and I am totally all for a good store bought rotisserie chicken if you are tight on time. There are so many good ones, and many of them are gluten free. If you are making the chicken at home, you can oven roast it or use an instant pot to cook it. Another good trick of mine is to roast two chickens at once. One is for dinner that night, and I make the other one into chicken salad. It’s a time saver and smart cooking!

Chicken salad is such a great lunch option in my opinion. You can heap it over a salad, one of my favorite ways to eat it, make a sandwich, or serve it alongside something else. For dinner, I like to pull it out of the refrigerator after having made it earlier in the day, and then make some sides to go with it. It makes an easy dinner night that everyone here really loves. Did I mention Make Your Own Wrap night? That’s another winner. Just put out the wraps, the chicken salad and some toppings and sauces. People can make it their own. Another great thing about this recipe is, it is just as delicious, if not better, the next day with all the flavors melding. I do hope you will try this recipe, Let me know what you think!

Mediterranean Chicken Salad

Ingredients:

1 Whole Cooked Chicken, deboned, skin off and chopped

3/4 Cup of Sliced Black Olives

1/2 Cup of Sundried Tomato Bruschetta

1/2 cup of Fresh Basil, torn

1/2 cup of Sliced Green Onion (aka scallions)

1/3 Cup of Mediterranean Organic Roasted Red Peppers, diced

2 Stalks of Fresh Celery, diced and you can include the leaves too

1/3 Cup of Chopped Pecans or you can use Pine Nuts

1/4 Teaspoon of Salt

1/2 Teaspoon of Black Pepper

1 Tablespoon of Chives (fresh or dried)

1/2 Teaspoon of Dried Oregano

1/3 Cup of Olive Oil

2 Tablespoons of Red Wine Vinegar

Directions: Whisk together the olive oil, red wine vinegar, salt, pepper, chives and oregano to make your dressing. Place all the other ingredients into a large bowl after chopping and prepping them as directed above, and then pour over the dressing and toss thoroughly. Store in the refrigerator until ready to serve.

I hope you love this recipe as much as I do! I’d love to hear from you.

Turkey Roulade, SCD, Low FodMap and Grain Free

Turkey Roulade, SCD, Low FodMap and Grain Free

This is a delicious way to make a boneless turkey breast that is a little bit fancy, but quite simple really.

This recipe uses a low fodmap pesto – here and some aged cheese grated over the pesto before rolling it up. It is then skewered and rubbed with melted ghee, rosemary, salt and pepper before roasting. This is also exceptional the next day served chilled. You can slice it very thin after chilling, and it is delicious on salads!

Turkey Roulade

Ingredients:

1 approximately 4 pound boneless turkey breast

1/4 cup of pesto (here’s my low fodmap recipe)

1/2 cup of packed shredded aged cheese like Parmigiano Reggiano or an aged Romano

2 Tablespoons of crushed dried rosemary

2 Tablespoons of ghee

salt and pepper to taste

Skewers like kabob skewers

Directions:

Butterfly the boneless turkey breast so it lies in a flat rectangle. Leave the skin attached. Place the turkey on a cookie sheet, and pound it with a meat mallet until it is in a rectangle about 14 by 8 inches.

With the skin side down, spread the turkey with the pesto and shredded cheese. Starting at a short side, roll the turkey up into a tight roll. Take your kabob skewers and poke them through the turkey roast starting at the seam and all the way through to hold your spiral together.

Now, melt the ghee and stir in the rosemary, salt and pepper. Brush the melted ghee mixture all over the roast. Place the turkey roast in a roasting pan, skin side up, and roast at 350 degrees F. for 1 1/2 to 2 hours depending on the weight of the roast or until the internal temperature measures 365 degrees F. Remove the roulade from the oven and let set 15 minutes before carving into slices. Enjoy and happy eating!

Speculaas, SCD Legal, Grain, Dairy, Egg and Gluten Free – Gift Ideas, Winter Self Care and Clean Beauty Lip Swaps!

Are you ready to bake Christmas cookies? These are Grain, Gluten, Egg and Dairy Free and SCD Legal.

Speculaas have been baked as far back as the 15th century in the Netherlands and Germany, but over the years their popularity has spread to many other countries. They are definitely associated with Christmas and were embossed with images of Saint Nicholas and were delicious cookie treats gifted to children.

This recipe for Speculaas is Grain, Dairy, Gluten and Egg Free to accommodate many, and they are SCD Legal. The cookie is absolutely delicious, and the warming spices make this a holiday cookie to be loved and made over and over. They are a perfect treat with a cup of tea! I can’t wait until cookie time to have these lately.

If you don’t have a Speculaas and Springerle roller, you can still make these cookies with an embossed cookie cutter, or just roll them out and cut them into pretty shapes like you would a sugar cookie. But these can be made the traditional way with a roller like I did. This is where I got my Speculaas Rolling Pin. There are also some really pretty ones here.

Here’s the recipe:

Speculaas

Ingredients:

1 1/2 Cups of Raw Cashews

1/2 Cup of Tahini

1/4 Cup of Runny Honey

1 Teaspoon of Vanilla Extract

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Salt

and the following warm spices that make the traditional Speculaas flavor:

1/2 Teaspoon of Cinnamon

1/4 Teaspoon of Nutmeg

1/4 Teaspoon of Cloves

1/8 Teaspoon of Ginger

1/8 Teaspoon of Ground Anise

1/8 Teaspoon of Cardamom

Directions:

In a food processor, grind the cashews until finely ground. Add the spices, baking soda and salt and pulse until thoroughly combined. Now add the tahini, honey and vanilla extract and process until thoroughly blended stopping to scrape down the sides as needed.

Gather up your dough and pat it out on a piece of plastic wrap into a 4 x 6 rectangle. Wrap it tightly and refrigerate for one hour.

After one hour, preheat your oven to 350 degrees F. and lay out a cookie sheet lined with parchment paper.

Take our your refrigerated cookie dough and place it between two sheets of parchment. With a regular rolling pin, roll the dough between the parchment out to a little less than 1/2 inch thick. Remove the top sheet of parchment, and straighten up your sides with your hands to make a rectangle. Now, take your Speculaas rolling pin and roll with medium pressure across the dough. I did this in two rows. You will get the feel for how much you need to press. This will spread your dough a little more as you roll and also emboss the cookie dough. It doesn’t need to be perfect. With a pizza cutter or a sharp knife, score the cookie dough also trimming the outer sides, but not moving the cookies.

Bake in your preheated oven for 14 minutes or until deeply golden brown, but not burned. I like to start checking after 12 minutes.

Take the baked cookies out of the oven and while still warm, run your pizza cutter or sharp knife down the scored lines again to separate the cookies. Let them cool completely on the cookie sheet. Store in an airtight container after cooled.

If you need some holiday shopping ideas and winter self care, here is a list of some of the things my family loves!

Some of our favorite things!

The cutest comfy nightgowns The sheep are adorbs!

A beautiful Matcha Tea Gift Set

Elderberry Syrup for Immunity

Magnesium Body Lotion for Better Sleep, More Magnesium, Aches and Pains (scent free)

For the little children:

Super Cool Train Set

Unicorn Chair for the Little Princesses

Rainbocorns are very popular in the elementary age crowd right now.

Beautiful Dog Collars for the Pups. Ming has the red one.

Also, giving the gift of clean beauty is always a wonderful way to show your love and appreciation for someone and switch to safer products. Do you have a lip wear preference? I like to wear something on my lips to protect them, give me a color pop, shimmer or shine and take good care of my lips. If you’ve ever had chapped lips, you know how uncomfortable that is. Beautycounter lip products are all GLUTEN-FREE, nut-free, soy-free & vegan AND are tested 3 times for safety from hormone disrupting chemicals and heavy metals. BC lips are my favorite of all time, not just safer – they’re so hydrating and not sticky! Here’s some more helpful info when choosing a lip product:

Clean Lip Products that are Gluten Free!

The Jellies shimmer and shine and fit right into your pocket. They are a cushy, non-sticky gloss. They come in duos of Sorbet & Peppermint, Orange Cream & Honey, or Raspberry & Cocoa.

Beyond Gloss delivers shimmer (if you pick a shimmer shade) and shine with sheer clean color. I LOVE that is has Responsibly sourced vanilla: ECOCERT-certified organic vanilla from Madagascar is responsible for this gloss’ signature sweet scent. Our supplier is committed not only to sourcing the highest quality of vanilla, but also to improving the quality of life for their community of farmers.

Sheer Genius Conditioning Lipstick is creamy and buildable with the conditioning benefits of a balm, so it gives you color with the benefits of a balm. Again with that Responsibly sourced vanilla that smells so darn good!

Color Intense Lipstick is a long wearing lipstick with a satin finish with natural peppermint oil. My current favorite is 9 to 5, but I can’t wait to try some other shades too. A definite Date night or Dress Up lipstick, or if you like a matte look.

You can shop Beautycounter with me here: https://www.beautycounter.com/sandrashields

I’d love to help you switch to safer, and every time I can be of service helping someone switch to safer, I do a little jazzy hands, happy dance!

As always, I love to hear from you! Drop me a comment below and touch base. Have a wonderful holiday season!

xoxo

Are you ready for Summer with Safe Sunscreen and some delicious Memorial Day Recipes?

Hey, friends! Who’s ready for the unofficial start of summer? I sure am! Longer days mean more fun outdoors, but most especially – no more virtual school! 🤞 I can’t believe my youngest is graduating. We’re excited for summer break as a family paddle boarding, boating, swimming, going to the beach, picnics, eating outdoors, biking, bocce ball (yes our new lawn grass is coming up!). 💥

Time to stock up on all things sun! How about you? Are you ready? If not, it’s the perfect time! I’m getting my sunscreen and replenishing some of my makeup favs and getting the freebie. It’s been about a year since Beauty Counter had a giveaway like this and the value on these minis is 32 for the resurfacing peel and 26 for the supreme cream! I love a good stackable deal! Use codes, credits, combined with a choice of free gift with purchase! You’ll find the details and all this below:

https://www.beautycounter.com/sandrashields is where you can to to get the free gift!

From now until June 1st you can choose between a Free mini Countertime Resurfacing Peel or Countertime Tetrapeptide Supreme Cream!

The Resurfacing Peel is GREAT for evening skin tone and removing any dark spots, increasing skins clarity and radiance. You wear it overnight! It’s lovely and light!

The Countertime Supreme Cream (night cream) supports elasticity and visibly firms while minimizing the look of fine lines and wrinkles. With continued use your skin will be more radiant and youthful-looking. This feels very indulgent!

If you are a new Beauty Counter Customer you can stack this deal with the CLEANFORALL20 coupon code! If you are a Band of Beauty Member you can combine this deal with your credits!

I LOVE Beauty Counter’s Zinc Based Sunscreens! We use them all Summer long and they come in Stick, Spray and Lotion and even a Tinted Spray Sunscreen in Two shades as well as a clear zinc face sunscreen! I put together some ideas for you below. If you have any questions, I am here. I will put my Beauty Counter link below so you can find me. If you hadn’t seen my Beauty Counter posts in the past, I am a consultant for Beauty Counter a great place to go to get safer products in your hands!

Keep reading for some delicious Memorial Day weekend food ideas!

Try this Greek Salad with Salmon Skewers this weekend!

This is a delicious one bowl main dish salad! Paleo, Gluten Free

Another winner of a salad is my Lemon Chicken Bistro Salad! It has loads of color and flavor and is very festive!

Lemon Chicken Bistro Salad, AIP Option, SCD, Paleo, GAPS and Gluten Free

This Peach Mango Sorbet is very refreshing, light and tasty!

Refreshing Peach Mango Sorbet AIP and Paleo

I hope you have a wonderful kick off to the unofficial start to Summer this weekend doing some things you love and eating good food!

Here’s the link again to get your Summer zinc based sunscreen from me and your gift!

https://www.beautycounter.com/sandrashields

Instant Pot Egg Bites

I received an Instant Pot silicone egg bites pan for Christmas from my daughters, so of course I had to put it to good use!

This is a delicious way to eat eggs, and so fun. Eggs made in the instant pot are tender and really delicious. In this recipe I used bacon, scallions and spinach and a little nutritional yeast to give it a cheesy flavor without the dairy. This is the Instant Pot I have, and I love it! Instant Pot meals are delicious and I find very easy to digest. My favorite Instant Pot Cookbooks are by Coco Morante. She has three of them The Ultimate Instant Pot Cookbook, The Ultimate Instant Pot Healthy Cookbook, and The Essential Instant Pot Cookbook. Her recipes are all delicious and can be easily modified for nutritional needs! Here’s my recipe for Egg Bites in the Instant Pot!

Instant Pot Egg Bites

Ingredients:

4 Eggs

1/4 Cup of Scallions, sliced

1/4 Cup of Cooked Spinach, cooled and chopped

2 Slices of Cooked Bacon

1 Tablespoon of Olive Oil

2 Tablespoons of Coconut Milk or other non-dairy milk

2 Teaspoons of Nutritional Yeast

1/4 Teaspoon of Salt

1/4 Teaspoon of Pepper

Ghee or Coconut Oil for greasing the Egg Cups. You can also use a non stick cooking spray.

Directions:

In a 4 cup glass measuring cup with a pour spout, whisk together your eggs, olive oil, coconut milk, salt and pepper. Whisk in the nutritional yeast thoroughly. Then, stir in the bacon, scallions and chopped spinach.

Grease your egg cups with a little ghee. Pour the egg mixture evenly into each of the egg cups. They will be about 3/4 full. Place the lid on the egg bites pan. Pour a cup of water into your instant pot. Then, place the egg bites pan on the wire steam rack and carefully lower it into your instant pot.

Secure the lid on the instant pot, and set the steam valve to seal. Select Manual on your Instant Pot and adjust the time to ten minutes. It will take a few minutes to come up to pressure before the cooking time begins. After the cooking time ends, let the pressure come down for 5 minutes before releasing the pressure valve. Remove the lid and pull out your egg bites pan with heat safe mitts. Take off the lid of the egg bites pan and invert the pan onto a plate. Pop out the egg bites by pressing on the bottom of each mold. They are so yummy and kid friendly! Enjoy!

Three Ingredient Delicious Chocolate Fudge

This simple fudge recipe is so easy, and the fudge is the perfect melt in your mouth texture without being too soft!

I love that it has three simple ingredients, and it is free of dairy, soy and gluten.

This recipe makes an 8 inch square pan of fudge in very little time.

So, a little update about what’s going on in my life. Being in the middle of a major construction project has put a real pinch on my time as well as my kitchen space! I know there are a multiple number of reasons why we are all scarce on the time we would actually like to have, and this is mine currently. The good news is, I am getting a brand new kitchen with plenty of space to work. But, right now, a lot of my beloved kitchen tools are in boxes.

We moved to Northern Michigan this Spring and decided to renovate an older home. It’s a big undertaking, but I am excited about the final outcome. But quite honestly, it has been very hard! I miss my big beautiful kitchen out East.

I have been meaning to blog this recipe for a while. It’s really delicious and easy. It would also be beautiful with chopped nuts on top or dried cherries or both!

Three Ingredient Delicious Chocolate Fudge

Ingredients:

One 9 oz. bag of Enjoy Life Dark Chocolate Chips

1/2 Cup of Pecan Butter (my go to clean ingredient brand)

1 Teaspoon of Vanilla Extract

Directions: Fill a small saucepan with 1 1/2 inches of water. Bring the water to a boil. In a stainless steel bowl that fits on top of the saucepan, place the chocolate chips. When the water comes to a boil, put the bowl of chocolate chips on top, creating a double boiler, and turn the water down to a simmer. Melt the chocolate chips, stirring slowly and constantly. When the chocolate chips are melted, add the 1/2 cup of pecan butter and vanilla, and whisk it in over the simmering water.

When it is completely smooth and everything nicely incorporated, pour the fudge into a 8 inch parchment lined square baking pan and spread evenly over the bottom. Refrigerate the fudge for one hour, then remove it from the pan. The parchment will help you lift it effortlessly out and no sticking.

Slice the fudge with a sharp knife into equal squares. Store the fudge in a sealed container in the refrigerator. It’s delicious!

Decadent Chocolate Truffles, Fall Vibes and Color Palettes from Beauty Counter

I don’t think we need a season change to enjoy decadent chocolate truffles, but for some reason the beginning of October always has my mind going toward thoughts of them.

This recipe is nut, dairy, grain and gluten free and melt in your mouth.

They are sweetened with Maple Syrup and Enjoy Life Dark Chocolate Chips which is my go to chocolate chip because the are allergen friendly.

Decadent Chocolate Truffles

Ingredients:

1 Cup of Enjoy Life Dark Chocolate Chips

1/3 Cup of Sunflower Seed Butter

1/4 Cup of Cocoa Butter (chopped into small pieces) This is my preferred brand.

2 Tablespoons of Maple Syrup

1 Teaspoon of Vanilla Extract

1/8 Teaspoon of Salt

1/4 Cup of Cocoa Powder (reserved for rolling)

Directions:

In a double boiler, place the chocolate chips and the cocoa butter. I make my own double boiler by placing a small saucepan with an inch of water on the stove and using a stainless steel bowl that fits on top without touching the water. If you are using this, the chocolate chips and cocoa butter go in the bowl above the simmering water like a double boiler to melt it.

Melt the chocolate chips and cocoa butter over simmering water. When they are completely melted, whisk in the remaining ingredients except the cocoa powder until smooth and glossy.

Place the bowl of chocolate into the refrigerator for a half an hour to cool enough for scooping.

When the truffle mixture is ready to scoop, get a small plate and add the cocoa powder to it. With a tablespoon cookie scoop, scoop the truffles one at a time onto the cocoa powder and roll them around until evenly coated with cocoa powder. Place them on a parchment lined cookie sheet. When all the truffles are rolled let them set for 30 minutes. Then they are ready to eat. Store them at room temperature.

Makes approximately 15 decadent truffles

So, are you feeling those Fall vibes? I am! There’s a little nip in the morning air, the leaves are changing, a hint of wood smoke around town, and pumpkins everywhere! We even have a house down the hill from us decorated to the hilt for Halloween already. It is quite well done. We were walking Ming a few nights ago, and I had to pull my daughter, Skyli, back from walking into the road because she was looking at all the details of their yard. Do you have a favorite fall color? Rich plums, warm browns, coppers, dark greens, burgundy, black…. I like them all, but my favorites are the coppers and rich plums for sweaters, jackets and bags. Give me a black pair of boots any day.

Have you checked out the eye palettes at Beauty Counter? The one shown here is the classic palette with warm nudes and neutrals using clean safer beauty ingredients. I’m wearing it in the photo below along with the Illuminating Cream Highlighter in Pearl Glow and Bronze Glow. The Sheer Genius conditioning lipsticks come in ten shades and the ECOCERT-certified organic vanilla from Madagascar is responsible for this lipstick’s signature sweet scent. Pick a blush, highlighter or bronzer for your cheeks and you are set with your new Fall into Winter look! You can get those in creams like I used here or silky smooth triple milled powder.

Fall Vibes
Here’s the Classic Palette on my eyes

You can save ten percent off your first order too. When you go to Beauty Counter and sign up for emails you will get a coupon code sent to you. You’ll also get a little something special from me when you order and choose me as your consultant.

All Beauty Counter ingredients are rigorously screened for toxins and contaminants. We all deserve to know when we use skin care and makeup that we are safe. I hope your Fall is going well so far.

Sausage and Swiss Chard Vegetable Soup, Low FodMap, Grain Free

We have had several days of rain and cooler weather, and that always gets me craving soup!

I made my Healing Chicken Soup one day and the next I made this Sausage and Swiss Chard Vegetable Soup using Plant Based, Low FodMap, Low Carb Miracle Noodles. They have a good texture and are wonderful in soups! It was hearty, warming and delicious. So good in fact, that I had leftovers for breakfast!

Soup for breakfast is actually a very nourishing way to start the day when it’s a good one that meets your protein and vegetable requirements.

This soup takes about 30 to 40 minutes to prepare, and then you can just put it in the crock pot for 4 to 6 hours until you want to eat. Alternately, you can simmer it on the stove for 30 minutes and skip the crock pot. I love recipes like that! It gives me more time in the afternoon if I use the crock pot and flexibility.

Sausage and Swiss Chard Vegetable Soup

Ingredients:

1 pound of Pastured Ground Pork

1 pound of Grass Fed Ground Beef

My Low FodMap Sausage Seasoning Blend here:

2 Teaspoons of Ground Fennel

1 Teaspoon of Ground Thyme

1 Teaspoon of Sage

1 Teaspoon of Black Pepper

1 Teaspoon of Salt

Mix the sausage seasoning blend together.

3 Cups of peeled and diced Butternut Squash and 1/2 teaspoon of salt for browning.

4 Cups of Swiss Chard, Chopped

2 Medium Zucchini, Chopped

1 1/2 Cups of Sliced Scallions (green parts only for Low FodMap)

8 Cups of Chicken Stock

1 Package of Fettucini Miracle Noodles

2 Tablespoons of Garlic Infused Olive Oil

1 Tablespoon of Dried Parsley

Optional: Real Parmigiano Reggiano to grate over the top when serving.

Directions:

In a large skillet over medium high heat, place a tablespoon of Garlic Infused Olive Oil.

Add the ground pork and beef to the olive oil, then sprinkle your sausage seasoning over it. Saute this mixture, blending in the seasoning with a spatula, and thoroughly cook and brown the meat. Drain the fat, then add the cooked meat to your crock pot. Using the same pan, add the second tablespoon of Garlic Infused Olive Oil and then add your butternut squash, and sprinkle it with a half teaspoon of salt. Brown it over medium heat for about five minutes. Turning half way through. The squash only needs to be browned, not cooked through. Add the squash to the crock pot with the ground meat.

Add the remaining soup ingredients except the miracle noodles and parsley, including the broth, to your crockpot. Stir, then place the lid on, set the crock pot to high and let cook for 4 to 6 hours.

About 15 minutes before serving, open your Miracle Noodle package, rinse them under cold water, and add them to the soup along with the dried parsley.

If you eat dairy, this is good with real aged parmesan grated on the top.

Freezer Nut and Fruit Bites

Grain Free Dairy Free Delicious Nut and Fruit Freezer Bites

New Recipe!

Nut and fruit bites 5

These nut and fruit snacks are really versatile and handy to have in your freezer.

I have been snacking on them for a while now and have also made several versions.

So, I am going to give you the template, and you personalize them!

Nut and Fruit Bites 6

You can make a double batch all at once. This recipe easily does that, or make a couple different variations. I find kids really like the ones with peanut butter and raisins.

Nut and Fruit Bites 3

Freezer Nut and Fruit Bites

1 Cup of Nuts of choice

1/4 Cup of Dried Fruit of Choice (if you are using larger dried fruit, make sure to dice it first)

1/4 Cup of Nut or Seed Butter

1 Tablespoon of Collagen (I use this brand)

1/4 Teaspoon of Pure Vanilla Extract

1/8 Teaspoon of Sea Salt

1/8 Teaspoon of Baking Soda

1/8 Teaspoon of Pure Monk Fruit (optional but adds a little more sweetness)

Directions:

In a food processor, pulse your nuts and fruit until chopped evenly. Then, add the remaining ingredients and blend until the mixture holds together when you squeeze it.

Nut and Fruit Bites

Pour the mixture onto a piece of parchment paper, and form it into a rectangle about an inch thick. Place the rectangle of bites onto a cookie sheet with the parchment, still in one piece, and freeze for an hour. Remove it from the freezer, and with a large sharp knife, cut it into squares.

Nut Bites 2

Store the Nut and Fruit Bites in a sealed container in your freezer for as needed. Pop them in when you want a quick and healthy snack.

That’s it. Super easy and you will want to make them again and again.

I’ve made these with walnuts, pecans, hazelnuts, macadamia and a large variety of different nut and seed butters including tahini. Make them nut free by using sunflower seed butter or tahini and sunflower or pumpkin seeds in place of the nuts.

Fruit and Nut Bites 6

Grain Free Dairy Free Delicious Nut and Fruit Freezer Bites

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