Pumpkin Chia Pudding

Chia seeds have got to be one of the most fun foods to use when creating recipes, they gel, they bind and they even make fluffy pudding. But more importantly they are full of fiber and Omega-3 fatty acids and protein! If you are feeling a little tired this is the perfect recipe to give you a little energy boost and sustain you for hours.


3 Tbsp. Chia Seeds
¼ cup pumpkin puree
½ cup almond milk
¼ tsp. cinnamon
¼ tsp. pumpkin pie spice.
Candied pecans
Mini chocolate chips.


Wisk first 5 ingredients together in a bowl and then allow to sit for 10 minutes (chia seeds with absorb the liquid and expand). Transfer mixture to a high speed blender and blend for 20 seconds. Pour mixture back into bowl and top with candied pecans and mini chocolate chips. Pudding can be stored in the refrigerator overnight.

Delicious Chocolate Chip Pumpkin Bars

Frankenstein Halloween Treats

These Franken-Treats are my Healthy Halloween spin on the classic rice krispy treats. My kids love to make them and eat them! This recipe is really great because it calls for no marshmallows, so they are perfect for kids with dietary restrictions. And don’t worry no one will miss the marshmallows.


1/2 cup chunky almond butter
1/2 cup brown rice syrup
1 tbsp. Earth Balance
3.5 cups Rice Crisp Cereal
All natural green food coloring
¼ cup chocolate chips + a few extra for the eyes
Chocolate sprinkles
Vanilla frosting


Prepare an 8 by 8 inch square pan, with parchment paper.

In a large pot over  medium heat, add the brown rice syrup, Earth Balance, almond butter, Stir well and remove from heat. Stir in 3.5 cups of rice crisp cereal until thoroughly combined and food coloring and stir so more. Scoop into pan and spread evenly. Press down with fingers place in freezer to set for 10 minutes while you make the melted chocolate.

Melt chocolate on stove top with a double broiler, remove from heat and set aside. Take out treats and cut into squares. Place on a large platter, spoon melted chocolate on the top ¼ of the treats and then cover with chocolate sprinkles, this is the hair. Next put 2 dots of frosting for the eyes and then 2 chocolate chips for the eye balls. Store extra treat in the refrigerator.

Our Favorite Extra Fruit Candy Corn Recipe

Chocolate Peanut Butter Cups

These are very similar to your classic reses Peanut Butter cups but made with ingredients you can feel good about eating and serving your family.


Chocolate bottom and top
1 cup coconut butter,
6 Tbsp. maple syrup
6 Tbsp. cacao powder
Dash of sea salt

Peanut Butter Middle
3 large Tbsp. peanut butter
1 Tbsp. maple syrup
Dash of sea salt

In a small saucepan, add the coconut butter, maple syrup and cocoa powder. Stir until smooth. Remove from heat.
In a small bowl mix together the filling ingredients until evenly combined. Line 10 muffin tins with paper baking cups. Place about a teaspoon-sized dollop of the chocolate mixture on the bottom of each one. Top each in the center with about ½ teaspoon of the nut mixture. Next, top each with another teaspoon of the chocolate mixture to completely cover the filling. Place in the fridge to harden.

Triple Banana Bread that everyone loves

Chocolate-Peanut-Butter Cup

Apple Butter Jack-o-Lanterns

This recipe is a festive treat during the month of Halloween. And a great way to make apples and nut butter more enjoyable for little ones. If you have nut allergies in your family substitute sunflower seed butter for the almond butter.



1 apple
¼ cup smooth almond butter
¼ cup melted chocolate (optional)
¼ cup mini chocolate chips (optional)
1 zip lock bag


Core apple and slice in rounds from top to bottom. Carve out face with a knife (eyes and mouth) and cover with nut butter. Melt chocolate and place in a small zip lock bag.  Place a mini chocolate chip on apple slice and cut small hole in corner of the zip lock bag, make spider legs coming off of the chocolate chip. Decorate however you like and let your kids help!

Try these Dried Persimmons

Millet Sliders

These sliders are the perfect veggie burger for those with gluten allergies as they use millet instead of flour and bread crumbs. I really like millet as it’s an ancient grain and most people find it very easily digestible. These sliders can be served on buns, overs salads, in lettuce wraps or my favorite just as they are. Topped with some sprouts and avocado!

Popular veggie recipes for kids

▪ 1 Tbsp. flax meal
▪ 1 1/4 + 3 Tbsp. water
▪ 1/2 cup quinoa flakes
▪ 1 1/2 cup millet
▪ 1 can chickpeas (garbanzo beans)
▪ 1/2 a onion
▪ 1 carrot
▪ 2 cloves of garlic
▪ 1/4 cup cilantro
▪ 1 tsp. cinnamon
▪ 1 tsp. paprika
▪ 1 tsp. chili powder
▪ 2 tsp. cumin
▪ 1 Tbsp. tamari (reduced sodium)
▪ 1 Tbsp. olive oil

  1. Directions:
  2. Preheat oven to 350°F
  3. Make a flax egg by combining 3 Tbsp. Water with 1 Tbsp. ground flax seeds in a small bowl. Mix well and set aside.
  4. Place 1 cup of millet into a high speed blender and blend until “millet flour” is made.
  5. On stove top boil 1 & 1/4 cup of water in a medium sauce pan. Add remaining 1/2 cup of millet and cook covered for 15- 20 minutes.
  6. In a large skillet, cook on medium heat carrots, onion and garlic.
  7. Cook until carrots are soft. Stir frequently.
  8. Add this mixture along with rinsed chickpeas to the food processor and pulse 3-4 times; lightly mixed but still chunky.
  9. Next combine flaxmeal mixture, carrot mixture, cooked millet, millet flour, quinoa flakes, spices, tamari, olive oil and chopped cilantro. Mix well.
  10. Form into patties. Should make 10-12 sliders.
  11. Place on lightly oiled baking sheet and bake for 15 minutes on one side flip and bake for 15 minutes on the other side.