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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, 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, 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, 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, Recipe, Snacks, Sweets

Chocolate Avocado Fruit Dip

August 7, 2013

Chocolate Fruit Dip
This is a recipe that I posted in 2011 under the title Raw Chocolate Mousse. It’s a really amazing and super versatile recipe, so I’ve decided to re-post it with a bit of a facelift.

I was asked to submit a kid-friendly summer dip recipe to a local magazine and this was the first thing that popped in my head.

Chocolate Fruit Dip

Although, we often call this “pudding” in our house; it has also become my go-to “dessert dip” for parties, potlucks, and picnics.

Chocolate Fruit Dip

With ingredients like avocados, dates, and ZERO refined sugars you simply cannot go wrong with this recipe! It is the perfect sweet treat to serve to kids and grown-ups alike (and for the more skeptical eaters, just call it Chocolate Fruit Dip and they’ll be none the wiser).


Here’s What You’ll Need:

-4 ripe avocados; halved, with the pits removed and green flesh scooped out

-1 cups of dates (about 20 dates)

-2 tbs pure maple syrup (you can also use raw honey)

-1 tsp pure vanilla extract vanilla

-1 bag of high quality semi-sweet chocolate chips: melted

-1-2 cups of unsweetened vanilla almond milk

First, soak the dates in a small bowl of water (with enough water to just cover the dates. About a cup). I usually let mine soak for an hour, the softer they are, the easier it is to puree them.

In a large food processor, add the soaked dates (and the water they soaked in) and puree them until they form a nice paste. Next, add the avocados, maple syrup, vanilla, 1 cup of almond milk, and the melted chocolate. Process until  the mixture is smooth in consistency. If it looks too thick, add 1/2 cup of almond milk (up to another full cup of almond milk). The finished product should be thick and creamy, but not so thick that you couldn’t dip fruit in it.

Transfer to a lidded bowl and let “set up” in the fridge for about an hour. Stir before serving. Use within 5 days….but there’s no way it’ll last that long.

Chocolate Fruit Dip

Preferred “Dippables”:


-Apple Slices


-Any other “strong” fruit (that won’t break off into the dip)

Serves a crowd.

Chocolate Fruit Dip
Other uses for this recipe:
-chocolate pudding
-filling for layer cakes
-frosting for cupcakes or brownies
-the base for a chocolate cream pie (just add to a pie shell and top with homemade whipped cream…either dairy-based or coconut-milk based)
**During this photo session, I had a very eager toddler patiently waiting for me to finish so she could eat the strawberries and dip. It’s really hard to not touch or eat chocolate pudding at 10am…especially when you’re “weely weely hungwy”. (also note all the bug bites on her hands, face, and arms. the mosquitos are absolutely awful this year! Poor JBird.)**
Chocolate Fruit Dip
Chocolate Fruit DipChocolate Fruit DipChocolate Fruit DipChocolate Fruit Dip

Foodie, Recipe, Snacks, Sweets

Whole Wheat Lemon Scones

July 5, 2013

Lemon Scones

After I made my Raw Chia Jam, I immediately craved fresh scones.

Lemon Scones

Crazily enough, I have never made scones before! Turns out, they are ridiculously easy to make!

Lemon Scones

The lemon flavor is subtle, but very “real” tasting (not like a lemon extract taste that can be a bit overpowering….although I do love it in lemon poppy seed muffins). These are definitely NOT your typical overly sugary-sweet scones. They are mildly sweet and pair beautifully with sweet homemade jams. The perfect tea party treat!

Here’s What You’ll Need:

2 cups whole wheat flour

1/4 cup raw cane sugar (or raw honey)

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 cup (1 stick) of cold butter (I used salted butter and skipped the additional salt); cut into pieces

1/2 cup sour milk (I used whole milk and added the juice of 1 lemon to allow the milk to sour)

the zest of 1 whole lemon

additional cane sugar for sprinkling over top of the scones (optional)

Preheat your oven to 350°.

In a food processor (using the dough blade), add the flour, baking powder, baking soda, and salt. Pulse several times to mix your dry ingredients. Next, add the cold butter pieces and process until the “dough” starts to come together. Add the milk, sugar, and lemon zest and process on “low” until a slightly sticky dough forms.

Lemons Scones

On a parchment lined baking sheet, scoop out the dough and form into a bowl. Press the ball into a circle; about 1/2 inch thick.

Lemon Scones

Cut the dough into 12 pieces; but don’t cut all the way through. You’ll be able to cut the scones apart easier this way once they are done baking.

Sprinkle the top with additional sugar (about 1 tablespoon). Bake for 20-25 minutes

Store in an airtight container for up to 3 days (ours lasted 5 days without getting too dried out).

Makes 8 scones. Serve with fresh jam and tea. (goes GREAT with a Raw Strawberry Chia Jam. Perfect flavor combos).

Lemon Scones


Adapted from Taste of Home.


Foodie, Recipe, Snacks, Sweets

Raw Strawberry Chia Jam

July 3, 2013


Raw Chia JamOur lovely neighbors surprised us with a pint of hand picked strawberries last week. The berries were super juicy and ripe! Several of the berries were too soft to just eat by hand, so I figured it was as good a time as any to test out this raw jam recipe that I’d been curious about for some time. The result: a healthy and tasty strawberry spread that goes great on just about anything! I will definitely be making this on a regular basis over the summer.

Here’s What You’ll Need:

2 cups of fresh strawberries(overly ripe works best)

2 tbs chia seeds

2 tbs water

1 tbs raw honey

In a mixing bowl, mash the strawberries. I used a fork and it worked just fine. You can also use a blender or food processor, but the berries end up too frothy if you aren’t careful.

Once the berries are a jam-like consistency, add the chia seeds, water, and honey. Stir until everything is combined.

Transfer jam to a lidded bowl or jar (Mason jars work best).

Allow 1 hour to “set up” in the fridge. The longer it sits, the better it tastes.

Store for up to 1 week in the refrigerator.

Serve with fresh scones, on toast, on pancakes, over ice cream, in yogurt, as strawberry sauce for strawberry shortcake, or straight out of the jar!

Adapted from Nature’s Nurture

Foodie, Recipe, Sweets

*Healthy-ish* No Bake Cookies

June 14, 2013

No Bake Cookies

It seems like everyone and their mother has a no bake cookie recipe. They’re all tasty, but most include (at least) 1 stick of butter, several cups of sugar, and milk. I never seem to have any of those things on hand anymore  (especially sugar…must be a sign of the apocalypse), so when I got a craving for these bad boys I had to improvise with what I did have on hand.

The result? Ridiculously tasty and decadent cookies that didn’t require my oven to be on! Plus, I had zero guilt eating one (or two) since all the ingredients are good food choices for this preggo mama (I will go to my grave saying that chocolate chips are a good for you food! They’ve restored my patience and sanity more times than I can count!).

They are a nice cold and chocolatey treat on a warm summer day. I think these will be a our new “must have in the freezer at all times” treat for my little family this summer.

No Bake Cookies

Here’s what you’ll need:
1/2 cup coconut oil
1 cup all natural peanut butter
2/3 cup raw honey
2 cups oats
2 tbs cocoa powder
2 tbs ground flax
1/2 cup chocolate chips

In a small saucepan, combine the coconut oil, peanut butter, honey, and cocoa powder. Heat until everything is melted together and is a nice smooth consistency.
In a medium mixing bowl, add the oats, flax, and chocolate chips. Stir to combine. Pour the warm peanut butter mixture into your bowl of oats and stir until everything is evenly coated.
On a parchment lined baking sheet, spoon out dollops of the cookie mixture to fill the sheet; you should end up with 12 “normal” size cookies or 9 giant monster cookies…I went monster size (as you can see).
No Bake Cookies
Place in your freezer and allow at least 20 minutes for them to “set up”. Store cookies in an airtight container in the freezer (you can store them in the fridge, but they will get a bit messier).

Recipe adapted from New Nostalgia blog

Foodie, Recipe, Sweets

Raw Berry Tart

July 5, 2012

Wow! It has been a long long time since I last posted anything on here. Sorry guys! In a nutshell, my life has been beyond crazy lately.

To celebrate Independence Day this year, I decided to put together a raw berry tart (how patriotic of me).

I used 2 different recipes (based on the ingredients I had in my pantry). This was so so easy to put together.

Here’s What You’ll Need:

For the Crust:

-1 1/2 cups raw almonds

-16 dates (soaked for at least an hour)

-1 cup of raw walnuts

-1/2 cup of unsweetened shredded coconut

-pinch of salt

-dash of cinnamon

For the Filling:

-1 1/2 cups raw cashews (soaked for at least 3 hours beforehand, I soaked mine overnight)

-1/4 cup + 2 tbs almond milk (I used unsweetened vanilla almond milk b/c that’s what I had on hand)

-1/4 cup +2 tbs lemon juice

-1/4 cup + 2 tbs raw honey

-1/4 cups +2 tbs coconut oil (I used extra virgin coconut oil)

-2 tsp pure vanilla extract OR 1 vanilla bean pod

patiently waiting for me to drop something

Using a heavy duty food processor (with a large “S” blade), add the almonds and process until they are chopped. Add the dates and walnuts; process until they are finely chopped and well incorporated with the almonds. Add the salt, cinnamon, and coconut; pulse until well combined.

In a 9 inch springform pan, add the date/nut mixture and press down to form a crust. **This stuff is pretty sticky, so it’s probably wise to cut a round piece of parchment paper and place in the bottom of the pan BEFORE making the crust**. Set aside

In the food processor (or super powerful blender like a Vitamix) add the cashews, lemon juice, almond milk, honey, coconut oil and vanilla. Blend until you have a smooth and velvety cashew cream. I had to use a food processor to blend everything until nearly smooth, then transfer the mixture to my blender to get it extra smooth. It’s a messy process but totally worth it. Pour over the crust.

Place in the refrigerator and let chill overnight (or until it’s “set”).

Top with fresh berries!

Serve Chilled. Enjoy!

Makes 12 servings

Recipes come courtesy of :

Raw Berry Tart by Oh, Ladycakes 

Raw Meyer Lemon Vanilla Bean Cheesecake from Roost

Foodie, Main Eats, Snacks, Sweets

Mountain Man Apple Muffins

April 30, 2012

This recipe comes courtesy of my husband; The Mountain Man. He’s spent the past year planning out the perfect breakfast muffin recipe; and you know what…he totally nailed it with these muffins. They are Dairy-Free, Egg-Free, Oil Free, and just spectacular. He eats one for breakfast…and I eat about 4 (because I have the appetite of a lumberjack).

These muffins are super moist, and packed with lots of great protein to keep you full until lunch time. These are also super easy to make Gluten-Free (just switch the Spelt Flour with Quinoa, Coconut, Almond, or another type of gluten-free flour).

We bake a double batch of these bad boys twice a week…because they’re THAT good.

Here’s What You’ll Need:

1 cup rolled oats; ground in a food mill or processor

1/2 cup spelt flour

1/2 cup almond flour

2 tbs hemp protein powder

1 tsp cinnamon

2 tsp baking soda

pinch of salt

1 tbs chia seeds; soaked in 3 tbs water for 5 minutes

1/2 cup almond milk

1/2 cup honey

1 tsp vanilla extract

3 small apples; peeled, cored, and chopped (we use Gala apples)

1/2 cup chopped raw walnuts

1/2 cup dark chocolate chips (you could substitute carob chips or cocoa nibs)


Preheat the oven to 350° and grease a muffin tin (or line with paper liners). In a large mixing bowl, combine ground oats, flours, cinnamon, baking soda, salt, and hemp protein powder. Stir and set aside.

In a medium bowl, combine the honey, soaked chia seeds, vanilla, and almond milk. Add the “wet ingredients” to the “dry ingredients”; stir until well combined. Fold in the chopped apples, walnuts, and chocolate chips to the batter. Spoon the batter into the muffin tin (don’t be shy with your spoonfuls, the muffins won’t rise much).

Bake for 25 minutes; or until they pass the age old toothpick test. Let cool on a wire rack. Store in an airtight container for up to 5 days.

Makes 12 muffins