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Foodie, Main Eats, Recipe, Sweets

Breakfast Cookies

March 22, 2015

breakfast cookies

Cookies for breakfast?! 

Lately, I’ve been on a bit of a cooking strike. Well, not so much of a cooking strike as I am on a once-a-week cooking kick. I spend one day during the weekend (usually Sunday) making food for the week; including these cookies that we’ve been eating for breakfast for the past few weeks.

I’m absolutely addicted to them. I love them. I can’t believe it’s taken me this long to discover how great life can be when you eat cookies for breakfast. Plus, they taste amazing with that first cup of coffee in the morning.

I also love that there is zero flour in these too. If you substitute gluten free oats, then these are easily Gluten-Free Breakfast Cookies; but we aren’t a gluten-free house so I buy regular rolled oats.

Now, stop wasting time and go make yourself a batch of these to eat for breakfast during your week!

You’re Welcome.

Here’s What You’ll Need:

-3 1/2 cups of rolled oats

-2 tsp baking powder

-1 cup flax meal (sometimes I do 1/2 flax | 1/2 oat bran)

-1/2 cup unsweetened shredded coconut

-3 tbs Chia seed

-1/2 cup of salted grass-fed butter; softened 

-2 cups of all natural peanut butter 

-1/2 cup packed brown sugar

-1/2 cup (real) maple syrup

-1/4 cup black strap molasses

-3 eggs

-2 tsp vanilla

-2 cups chopped nuts and seeds (I like to do a combination of pistachios, walnuts, sunflower seeds, and pecans)

-2-3 handfuls of dark chocolate chips (or 4 handfuls. I added 4. Don’t judge.)

*if using raw, unsalted nuts, add about 1/4 tsp of salt to the dry ingredients*

Preheat oven to 400° F

In a large mixing bowl, mix together the oats, baking soda, chia, flax, and coconut. Set aside

In another large mixing bowl, cream together butter and sugar. Add the maple syrup and molasses and mix until well incorporated. Add the eggs, one at a time; mixing slowly. Add the vanilla.

Add the peanut butter to the wet ingredients and mix until fully incorporated.

Now, add the dry ingredients to the wet ingredients. Mix slowly until a ‘dough’ forms (it’ll be much stickier than regular cookie dough). Add the nuts and chocolate chips. Stir to combine.

Cover dough and chill for at least an hour.

On a parchment lined baking sheet, add scoops of dough (walnut-sized) and press flat.

Bake for 12 minutes. Let rest for at least 1 minute on the warm baking sheet before transferring them to a cooling rack.

Makes 3 dozen cookies.

*I typically make a double batch of these cookies. I bake half, and freeze the other (pre-formed) unbaked cookies. They can be baked directly from frozen; which is awesome. 400° for 12 minutes. *



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Foodie, Main Eats

Real Food Fruit and Nut Yogurt Bowl

January 20, 2015


One of my favorite quick and easy breakfast (or lunch) solutions is this awesome yogurt bowl. It’s chock full of protein from the greek yogurt, nuts, seeds, and chia. It has just the right amount of sweetness from the fruit and honey. Plus, it keeps your belly full for several hours.

This is my go-to post workout meal choice. The protein and fat content are great for muscle recovery.

*I cannot stress enough how important full fat dairy products are. However, it’s almost impossible to find full fat AND organic varieties of greek yogurt. Ideally, you can just make your own (but even I don’t make yogurt). I almost always choose full fat over organic when it comes to yogurt. End Rant.*

Here is what you’ll need:

-1 cup of Plain Greek Yogurt; full fat variety like Fage

-1 sliced up peach or a handful of berries

-1/4 cup of mixed nuts and seeds; my favorite is chopped walnuts with raw pepitas and raw sunflower seeds

-2 tbs chia seed

-1 tsp of raw honey; local is the best. Go find a good “Honey Guy” this week. 

*add more or less sweetener depending on your palate. I like the tartness of the plain yogurt, so I only add a scant amount of honey. However, some people may prefer their yogurt bowl a bit sweeter.

Throw all the ingredients into a bowl. Devour.

yogurtbowl 1

Foodie, Main Eats, Recipe, Savory

Chicken Sausage and Summer Squash Stir Fry

August 6, 2014

Chicken-Sausage-Stir-Fry (4 of 4)

Gosh, I am totally loving this summer.

Want to know what else I’m loving right now? Squash. Give me all the squash in all the world and I will be a happy camper.

We’re fortunate to have neighbors and friends who keep delivering squash harvests from their gardens. As we speak, I have about 4 zucchini squash on my counter waiting to be turned into fritters, breads, and a multitude of other dishes. Is there anything you can’t do with a zucchini?!

At the moment, I am trying to consume fresh veggies at every single meal. You know, really take advantage of fresh local produce (or just help people not waste their garden’s bounty). This stir fry/salad combo dish is proving to be a great way to get a lot of vegetables into us in one sitting. It’s a great lunch or dinner dish. Make it a breakfast dish by scrambling it all together with a few eggs! It’s even awesome as leftovers!

This dish is easy-peasy to put together and sure to be a crowd pleaser.

Here’s What You’ll Need:

-3 chicken sausages (these sausages were artichoke and mozzarella chicken sausage); sliced.

-2 cups sliced squash (I used an assortment of zucchini, patty pan, and summer squash); thinly sliced.

-3 cloves of garlic; minced.

-1 tsp dried parsley (or 1 tbs fresh parsley)

-salt and pepper

-1/2 of a lemon

-1 tbs extra virgin olive oil

-a large handful of greens (I buy a “power greens” blend of baby spinach, kale and swiss chard).

In a large skillet, heat the olive oil over medium heat. Add sausage and stir to coat in the oil. After a few minutes, add the squash, garlic, parsley, salt and pepper. Stir every few minutes (like you would with a stir fry) until the squash begins to soften and the sausage has browned. Once everything has cooked to your liking, remove from heat.

Add the handful (or 2) of greens to a plate, top with desired amount of stir fry. Squeeze a lemon wedge (or 2!) over the top of the stir fry salad. Give a few grinds of fresh pepper.

Enjoy warm!

Chicken-Sausage-Stir-Fry (1 of 4)

Serves 2 adults (and 1 hungry baby)

Foodie, Giveaways

It’s Time For A Wienervention!

July 21, 2014


There’s just something so quintessentially summer about grilled hot dogs and BBQ’s with friends. This past weekend, we were able to bring these 2 summer staples together in a cookout supplied by Applegate (you know, that awesome, all natural and organic meat company). As part of their Cleaner Wiener campaign, the folks over at Applegate wanted to ensure we had a quality summer cookout with quality hot dogs free of antibiotics, hormones, nitrates, and fillers: it was a Wienervention.

(So great)


Imagine my excitement when Applegate farms contacted me to ask: a) If I needed a Wienervention (Answer: Do I ever?!) and b) If I wanted to help them spread the word about their Cleaner Wieners by hosting a Wienervention (Answer: You had me at free hot dogs). A few days later, my Wienervention kit arrived in the mail with everything I would need to host this ever so necessary event.

My (Super Awesome) Kit included:

-2 packs of Applegate uncured hot dogs (TWO!)

-2 packages of Rudi’s hot dog buns (plus an extra package of gluten free buns)

-Annie’s Organic Ketchup and Mustard

-Rick’s Picks Relish

-Susty Straws and Napkins (the straws are compostable!!)

-OVER THE TOP ADORABLE hot dog boats

-Grilling tools, Apron, Insulated Lunch Tote, and a Cleaner Wiener Frisbee

In other words, Applegate gave me the hookup.

Our Wienervention was a huge success. Our neighbors and friends joined us in celebrating the beauty of a perfectly grilled (and all natural) hot dog. There was laughter, coleslaw, watermelon popsicles, an abundance of mustard, and a yard full of happy smiling faces.

Daddy Bear even spruced up our water wall in celebration of such an event! So, obviously this day was a pretty big deal.

We rounded out our perfect summer BBQ with a campfire and s’mores with friends. I’m not sure it’s possible to get any more “Great American Summer” than that.

collage 7

Would you like to throw a Wienervention Party of your very own?! Well you can!

The generous folks over at Applegate are giving one lucky Feel Good Foodie fan their very own Wienervention kit!

Just leave a comment below letting everyone know how you fix your hot dogs! (Ketchup and Mustard? Sauerkraut and Onions? The Works? Kimchi? The world wants to know!)

One winner will be selected at random and will be announced Wednesday July 23rd 2014; which just so happens to be NATIONAL HOT DOG DAY! How great is that?!

The giveaway will end at NOON, Central Time on Wednesday July 23rd. A winner will be picked at random by me and announced later that day. This giveaway is only open to fans living in the United States (Sorry International Fans). 

*This amazing giveaway and blog post is brought to you by the even more amazing Applegate company*

Find out how you can win a year supply of Applegate Hot Dogs by checking out their Wienervention page!






Foodie, Sweets

Blueberry Hand Pies (on 3.14)

March 14, 2014

blueberry-hand-piesHappy Pi Day!

I nearly forgot that today was 3.14 (March 14th).

I threw together these hand pies in a matter of minutes (thanks to my trusty kitchen helper and napping baby)


Here’s What You’ll Need:

For the filling:

-2 cups fresh blueberries

-1/2 cup water

-1/2 cup raw cane sugar

-3 tbs cornstarch or arrowroot powder (This is what I used. FYI: it can get a bit gummy if you heat it too rapidly and for too long. Don’t worry if this happened, It’ll still taste fine.)

-1/2 tsp salt

-1/2 tsp vanilla

-dash of cinnamon

-zest of one lemon (optional) *I didn’t have a lemon on hand, so I skipped this bit*

For the crust:

-2 cups all purpose flour

-1 tsp salt

-1 tbs raw cane sugar

-1/2 cup coconut oil; room temperature

-5 tbs unsalted butter; chilled and cut into pieces

-1/2 cup of ice water (plus more if the dough seems too dry)

-1 egg: beaten (this will be used to brush the tops of the pies after they are assembled)

Preheat the oven to 350°.

Start with the pie filling: In a medium sauce pan, add water, sugar, and cornstarch. Over medium heat, stir mixture until sugar is dissolved. Add blueberries, salt, vanilla, lemon zest, and cinnamon to the pan. Cook until the filling mixture begins to boil; stirring often. Once the mixture begins to boil, it should resemble pie filling (that’s how you know you’re doing it right!). Remove from heat and set aside.

Now for the pie crust: In a medium bowl, mix together flour, sugar, and salt, Add coconut oil and butter. “Cut In” using a pastry cutter; until there are no more large pieces of butter or coconut oil. Add 8 tablespoons of ice cold water. Gently work the dough until a soft and crumbly dough forms (take care not to over work the dough). If the dough feels dry, add another tablespoon of cold water. Form into a disc, place between 2 pieces of saran wrap, and roll out the dough until it’s your desired thickness (somewhere between 1/8 and 1/4 of an inch..or about 14 inches in diameter).

Using a small bowl (I used a soup crock), cut circles for your hand pies. 6 inches in diameter is a good size (since you will be folding them in half). Place circles on a parchment lined baking sheet.

Spoon a dollop of pie filling on to one side to the dough circle (about 2 oversized tablespoons). You want enough filling to be a tasty hand pie, but not so much that it oozes out the sides.

Fold the circle in half and crimp shut with a fork. Repeat until all the circles are filled and folded.

Brush tops of hand pies with the beaten egg. Sprinkle with a pinch of cinnamon and sugar.

Bake for 20 minutes; or until lightly browned. Allow to cool before eating.

Makes 6 hand pies (with leftover filling ftp top pancakes, waffles, or ice cream.)


Foodie, Recipe, Snacks

Homemade Fruit Snacks

February 17, 2014


I’ve always been a bit of a fruit snack addict.

Now that I’m older, my teeth cannot handle all the sticky sugar (and my body can’t handle the junk).

A good friend made a batch of these in the summer and they totally blew my mind. So simple, and so tasty.

I used to use the standard Knox gelatin, but I recently switched to Green Lakes brand (which is a high quality gelatin made from grass-fed animals). I made the switch because I wanted to get the full benefit that gelatin has to offer, without any added junk (or even low quality ingredients).

Gelatin has NUMEROUS health benefits (I highly recommend a quick Google search on the matter); joint health, collagen boosting, immunity boosting, etc.


If you want gelatin, skip the yucky stuff that’s in Jell-O, and just make your own using fruit and juice!

Here’s What You’ll Need:

-1 cup of juice (I use pomegranate juice)

-3 cups of frozen berries

-5-6 tablespoons of gelatin (I use Green Lakes gelatin)

-coconut oil for greasing your dish/mold

In a medium saucepan, add the juice and berries. Heat for several minutes; until the berries soften. Add to a blender and purée until mixture is a smooth consistency. Add the powdered gelatin and blend for 15-30 seconds until it is fully incorporated in the fruit purée. Pour into greased dish and let chill in the fridge for 1-2 hours. Once the gel has set, cut into pieces or with a shaped cutter. Store in an airtight container in the fridge for up to 5 days.



Foodie, Photos, Recipe, Sweets

Raw Chocolate and Peanut Butter Fudge

February 4, 2014


Welcome to your newest addiction.


Oh, fudge.

This recipe for “raw” (buzzword of the moment) fudge is divine. If you’re from the tiny slice of heaven known as Upstate NY/Northeast PA, then you’ll love how much these chocolatey treats taste like Gertrude Hawk Smidgens. Seriously; except these are totally “clean” and free of any junk.


The other wonderful and amazing thing about this recipe? It takes about 2 minutes to make.

Here’s What You’ll Need:

-1/2 cup all natural peanut butter (or any other nut butter)

-1/2 cup coconut oil

-1/2 cup cocoa powder

-1/4 cup raw honey

-1 tsp pure vanilla extract

In the food processor, combine ingredients and blend until everything is a uniform consistency. Spoon out into silicone molds and place in the freezer to “set-up”; about 30 minutes. Store in an airtight container in the freezer.


**No silicone molds? Use a muffin tin! I love the silicone molds because it makes it feel like you’re eating candy hearts.**


*Use this recipe to make peanut butter fudge too! Just skip the cocoa powder!*






Foodie, Main Eats, Soups

Italian Wedding Soup (with Barley)

January 27, 2014


It’s the end of the month, which means our grocery budget is all used up and it’s time to get creative with meals.

Soup is ALWAYS a go-to meal for cleaning out the pantry/freezer. After a quick trip to the chest freezer, I came back with some frozen ground chicken and several mason jars of chicken stock. My first thought was Italian Wedding Soup!

A stroll over to the pantry, and I found myself empty-handed in the pasta department (we don’t eat pasta regularly, so it’s hardly ever in the pantry any more) BUT I had some leftover barley. Perfect!

It all came together in a matter of minutes and, although it isn’t “true” Italian Wedding Soup, it tasted awesome!

Here’s What You’ll Need

For the Meatballs:

-1 pound ground chicken

-1/2 cup bread crumbs

-1 egg

-1 tsp garlic powder

-1 tsp onion powder

-1 tsp dried oregano

-1 tsp dried basil

-salt and pepper

-plus 1 tbs olive oil for browning

**If you have fresh or dried parsley, throw some in too. I didn’t have any on hand**

For the Soup:

-1 medium yellow onion

-3 carrots

-2 ribs of celery

-2 cloves of garlic

-1 tbs olive oil (or ghee)

-8 cups chicken stock

-2 large handfuls of baby spinach: chopped

-1 handful of pearled barley

-1 tsp dried basil

-1 bay leaf

-salt and pepper

In a large bowl, combine meatball ingredients. Mix together using your hands (go ahead, get dirty). Shape into small meatballs; about a tablespoon of meat each.

In a large skillet, heat 1 tablespoon of oil over medium heat. Add 1/3 of the meatballs to the skillet and lightly brown. Repeat until all the meatballs are cooked. Set aside

**Don’t worry about cooking the meatballs all the way through. They will finish cooking in the soup**

In an enameled dutch oven, heat oil over medium heat. Add onions, carrots, and celery; sauté until veggies are soft. Add garlic, chicken stock, spinach, meatballs, barley, dried basil, and bay leaf to the dutch oven. Bring to a boil, then reduce heat to low. Simmer for 30 to an hour (the longer you simmer, the more flavorful the soup will be). Salt and pepper to taste.

Serves 6

Foodie, Sweets

Salted Chocolates (with Almonds and Pepitas)

January 15, 2014


I love chocolate.

Like, really love it.

It makes my heart sing.


However, buying chocolate adds up really quickly; especially when you’re buying really high quality chocolate.

These chocolates use items bought in bulk, so it cuts down on the cost immensely. It also doesn’t hurt that these are ingredients we always have on hand anyway.

I love these little chocolate bites because they are also full of tasty (and healthy) raw nuts and seeds.

If you’re going to eat chocolate on the daily, it might as well pack a nutritional punch, right?



Here’s What You’ll Need:

2 cups of high quality dark chocolate chips 

1 cup raw almonds

1 cup raw pepitas

sea salt

Melt chocolate chips over low heat. Spoon out tablespoon size dollops on to a parchment lined baking sheet.

Top with raw almonds and pepitas. Sprinkle the tops with sea salt.

Place in freeze for about 30 minutes; or until the chocolate has cooled and solidified.

Store in an air tight container.




Foodie, Main Eats

Simple Dutch Oven Pot Roast

January 7, 2014


On cold winter evenings in WI, I crave hearty “stick to your bones” dishes.

This dish requires almost no effort, and the results are amazing. Tender, juicy beef. Savory and flavorful veggies; all without packaged seasoning mixes or canned soups. A hearty “real food” dinner.

Add a salad of mixed greens (topped with Olive oil and balsalmic vinegar), and you have a perfectly well rounded supper for a cold winter’s night.

Here’s What You’ll Need:
1 medium beef roast (smaller or larger depending on how many people you are feeding. 1 three pound roast feeds us for 2 meals)

1 large yellow onion

2-3 cups beef stock (the more liquid you use, the more sauce you’ll have at the end)

1 tbs balsamic vinegar

1tbs worcestershire sauce

1 tbs low sodium soy sauce

1 bay leaf

1 pound of potatoes; peeled and cut (I prefer smaller size potato bites, but it’s up to personal preference)

1 pound of carrots; peeled and cut (I cut them into “sticks”, but again, totally up to you)

dash of garlic powder

salt and pepper to taste

Preheat the oven to 300°.

In a bowl (or mason jar), add stock Worcestershire sauce, soy sauce, and balsalmic vinegar. Give it a good mix and set aside.

Season your roast all over with salt, pepper, and garlic powder. Set aside.

Heat olive oil in an enameled dutch oven over medium heat. Brown your roast. Add onion and beef stock mixture (and bay leaf) to the dutch oven. Put lid on and set on middle rack of the oven. Cook for 2 hours.
After 2 hours, add carrots and potatoes. Cook for another hour.

Serve with a salad of leafy greens and some fresh sourdough bread (great for these cold January evenings).


Use your slow cooker to cook this recipe: add frozen roast, onions, and stock mixture to slow cooker and cook on high for 6 hours. About an hour before serving, add carrots and potatoes. If using a thawed roast, cook on low for 6-8 hours instead.

*try mixing things up a bit and go for a variety of root vegetables: carrots, potatoes, parsnips, sweet potatoes, and rutabagas.