Shay's New Favorite Snack Recipe - No Bake Energy Bites

Jeff likes to always have Quaker Chocolate Chip Chewy Granola Bars on hand so you can imagine that it didn't take long for Shay to convert to mooch mode as soon as she heard the wrapper being opened.  I decided I wanted to try to find a recipe for homemade granola bars of sorts that would incorporate healthy, non-processed ingredients so I turned to my latest go-to, Pinterest!  What I found was the perfect recipe courtesy of Smashed Peas and Carrots, No Bake Energy Bites.  These were an instant hit and are now a staple in our house.  Nutritious recipe for my toddler and easy to make?  Yes, please!

1 cup whole grain oats
1/2 cup organic peanut butter (or other nut butter)
1/3 cup local honey (I've read that local honey helps build natural allergy immunities)
1 cup toasted coconut flakes, cooled
1/2 cup ground flaxseed (yay for omega-3's!)
1/2 cup mini chocolate chips (okay so one not-so-healthy ingredient, you could probably substitute organic raisins)
1 tsp. vanilla extract

Mix all ingredients together in large bowl until fully incorporated.  Chill in refrigerator for 1/2 hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to a week.

(Note: I just spread it into one even layer in a rectangular plastic container and cut pieces as needed instead of rolling into balls).  You could also cut into bar shapes.)

Shay's Favorite Snack Recipe - Nut Butter Balls

I've been meaning to post this for quite some time and just haven't gotten around to it.  I like to try to make new things in an effort to expand Shay's food list and she absolutely loves these nut butter balls.  The recipe is courtesy of one of my favorite baby books The Best Homemade Baby Food on the Planet.  This book is filled with a lot of great recipe ideas for babies and toddlers.

Ingredients:
1/3 cup unsalted or lightly salted cashews
1/4 cup creamy peanut butter
1/4 cup dry milk powder
1 T. honey
1 tsp. vanilla extract

Pulse cashews in a food processor until they are fine crumbles, but not smooth cashew butter.  Add the remaining ingredients and process until combined.  Form into small, bite sized balls.  Store tightly covered in refrigerator.

Sorry, I don't have enough blogging foresight to take a photo.  You'll just have to make them yourselves and let me know if your little one likes them as much as Shay does!

Chicken Quinoa Salad

So I said I would post a few random topics on my blog. I figured I'd start with a recipe I recently tried out. Let me preface this by saying that my husband is a self-proclaimed creature of habit and is not very adventurous when it comes to trying out new foods. He would also live on sugar rich cereal, grilled cheese, pizza & Coca-Cola if left to his own devices. Perhaps the most healthy alternative being a Subway sandwich. The man thinks adding fresh garlic to pasta sauce is stretching the boundries of gourmet cooking, haha!

It has become my goal to try to find healthy foods that he actually likes. Right now the meal of choice is roasted vegetables which he happily eats (and prepares!) at least once or twice a week. I was hoping he'd like this new recipe. While he did gamely eat a couple of helpings, it wasn't a huge hit with him, though I give him credit for at least trying it. I'm posting this recipe because I really liked it. And I want to try to find healthier, yet delicious, meal options for us especially as Shay starts eating solids.

Chicken Quinoa Salad
(Recipe adapted from Whole Foods)
*Sorry, no pretty picture of the finished salad...you'll have to use your imagination

Ingredients:
2 1/2 cups chicken stock
1 1/3 cups quinoa
3 T. apple cider vinegar
3 T. extra virgin olive oil
Salt and pepper to taste
Meat of 1 rotisserie chicken, shredded
1 cup green grapes, quartered
1/2 cup slivered almonds
fat free feta cheese crumbles to taste

Directions:
Heat oven to 350 degrees. Spread slivered almonds in single layer on baking sheet and toast until light to golden brown, Cool. Rinse quinoa under cold running water and drain. Bring chicken stock to a boil. Stir in quinoa and a pinch of salt. Reduce heat, cover and simmer until tender and most of the liquid is absorbed, about 15 minutes. Uncover and set aside to cool. In a large bowl, whisk together vinegar, salt & pepper. Slowly add oil, whisking well. Add quinoa and toss to combine. Stir in chicken, grapes, almonds & feta cheese. Serve at room temp or chilled.

NOTE: The Whole Foods recipe called for water but I had chicken stock on hand and thought it added great flavor. It also called for white wine vinegar but I prefer the taste of apple cider vinegar in most salads. I used less grapes but that is just a matter of preference. The original recipe listed less vinegar and oil but I found that the quinoa absorbed it all so fast that I added a little more in. I also think that the slivered almonds held up better in the salad than sliced which tend to get soggy faster.  The feta cheese was also an addition on my part.