Cereal bars sure are convenient, but the packaged ones leave a lot to be desired. Today’s recipe for homemade Whole Wheat Cereal Bars includes black walnuts – something I honestly had never heard of before working with Hammons.
Well, if I wasn’t already prepared for the first week of school, I am now because I am armed with snacks! While trail mix is nothing new, I’m excited to share some creative combinations we came up with as well as a great resource for your supplies.
This recipe would make a great side dish to go with dinner or lunch, or I could honestly even eat this one for breakfast. YUM! :)
With a flavorful parsley pesto to top off this Easy Baked Fish, it will keep dinner far from boring or routine. It would be a fast and fabulous dinner any busy night of the week.
Today we are talking about a fabulous (colorful) fruit option that holds up really well in the lunch box, and that’s berries!
Oh, how I love hearty real food slow cooker recipes that don’t require any advance cooking! So here’s another one to add to your repertoire. And my kids especially loved it when I packed this chicken and wild rice soup in their school lunch, so be sure to freeze the leftovers in individual portions, making it easy for you to do the same.
Also, this recipe is one of those that is rather flexible, so here are some variations to meet your needs:
Don’t like celery? Substitute carrots.
Don’t like mushrooms? Omit them from the recipe.
On a tight budget? Use boneless, skinless chicken thighs instead of breasts.
Short on time? Buy pre-sliced mushrooms.
Like being thrifty? Make and use homemade stock.
Too busy to cook during the week? Make this over the weekend and you can count on leftovers.
It’s no secret that I love to start my day with a bowl of homemade granola cereal, but with numerous ingredients involved and a whopping 75 minutes to bake the reality is this just isn’t a breakfast I always have on hand. Especially with all the traveling we’ve been doing this summer, I’ve had to get creative with quick and easy alternatives when away from home. So I am excited to share my second favorite breakfast with you today…Simple Yogurt Crunch! This is such an easy dish and the heartiness of the nuts will keep you feeling full all the way until lunchtime (unlike most breakfast cereals, which are often made from refined grains that are not filling).
Inspired by my friend Amy Bishop with Greenbrier Farms (an organically run farm in S.C.), I am excited to share this tasty curry chicken salad recipe with you today. Chicken salad is traditionally made with mayo and unfortunately mayonnaise isn’t exactly a real food. The store bought versions are typically made with refined oils and also contain more than 5 ingredients. The homemade versions are more “real food approved” but oftentimes call for raw eggs, which I am on the fence about, plus we eat mayo so infrequently I don’t feel (for me personally) it’s worth the time to make it from scratch. So I’ve tried substituting plain yogurt in dishes like chicken salad, egg salad, and deviled eggs without much success because, frankly, I think plain yogurt is rather plain tasting and the flavor – or lack thereof – was a little too overwhelming in these dishes. So I was thrilled to be introduced to the idea of adding curry to chicken salad, because curry has such a wonderful flavor it totally makes up for what the yogurt is missing.
Did you know that food intolerances affect approximately 10% of Americans, whereas food allergies are thought to affect 4% of teens and adults and 5% of children?
I am thrilled because I finally figured out a way to cook fish so my daughters will actually eat it! My 3-year-old (who is the picky one) even had a second helping. This was after at least a dozen failed seafood attempts, but in the end it was worth it. I am sure the fish being covered in almonds and a butter sauce had a lot to do with it, but who cares because the point is my preschooler ate fish, she liked it, and most importantly she knew about it. She even said the words “more fish please”, which means she thinks she likes something called “fish” now! I think some parents have to be careful about how much they “hide” the good stuff in their kids’ food because the real battle is getting them to accept it. Sure, I hide veggies sometimes too, but I work even harder at making food so they’ll knowingly eat it and like it. And this recipe was a definitely success in that department!
This recipe is super yummy and so flexible! Below is our favorite cereal version, but there are many ways to tweak the recipe depending on your preferences. For the nuts you can put either all almonds or all cashews (or split them as listed below or even try a totally different type of nut). Also, the same thing works for the seeds – you can either put in all pumpkin seeds or all sesame seeds or put in half and half. You could easily play around with the amounts of sesame seeds and flaxseeds as well. If you can’t find unsweetened shredded coconut you can leave it out completely. If you want granola cereal make it with rolled oats. If you want granola bars then substitute steel cut oats for the rolled oats, and I also like to add dried fruit bits before baking the bars. For the cereal, once it has baked and cooled completely, you want to put it in a gallon zip lock to break it up into small cereal pieces. If you are making granola bars just break off big chunks instead of using a bag. Don’t expect perfectly uniform rectangles for your granola bars – these are homemade after all!