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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, Recipe, Snacks

Monster Bites

January 21, 2013


Coming up with fun and healthy snack ideas for a picky toddler has become a true test of my creativity, intelligence, and patience.

In JBird’s ideal world, I would feed her nothing but cheese and products that contained cheese (preferably cheese in cracker form). Umm, no.

On a daily basis, not only am I trying to appease the demands of my impossibly picky toddler, but I am also trying to cram as much nutrients into her little body to make up for all the crackers, cheese, and lollipops that somehow keep showing up in her mouth (Where did you find those crackers?! I have not bought crackers in nearly 2 weeks?!)

Enter: Monster Bites.


Part Cookie. Part Granola Bar. Part Supplement Aisle at the co-op.

All Deliciousness.

I call them Monster Bites because:

a)They are monsters (right?)

b)They are chock full of “monster” nutrients

c) If you were to eat one in a single bite…that would be one monster bite.

Here’s What You’ll Need:

-1 cup nut butter (I used unsalted peanut butter)

-1 cup of raw sunflower seeds

-1 cup of raw oats

-1/2 cup raw honey (I added more like 3/4 cup of honey…because I couldn’t justify leaving 1/4 cup of honey in the jar)

-1/2 cup chia seeds

-1/2 cup hemp protein powder

-1/2 cup semi-sweet chocolate chips

-1/2 cup dried cranberries

-1/2 cup dried apricots; chopped

-1/2 cup raw walnuts; chopped

-1 tbs pure maple syrup

-1 tbs vanilla extract

In a large mixing bowl, combine all of your ingredients and stir until everything is well mixed. **It is going to be STICKY…use a strong spoon*.

Form into bite-sized squares (or balls). Place squares in a parchment lined dish. Refrigerate for at least an hour to “set up”.

Store in an airtight container in the fridge for up to 1 week.


These little snack bites are great for kids and grown-ups alike! They are a “clean” snack that will give you a protein boost (and raise blood sugar in the late afternoon…without having a sugar crash).


We enjoy ours with some herbal tea; perfect for chilly winter days 🙂

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