Chocolate Chip Peanut Butter Energy Balls

Aren’t they pretty, all in a row? Albeit it crooked?

As an avid runner and overall fitness nut, I am always looking for healthy ways to fuel my body quickly and easily. I also enjoy snacking….a lot. My sister and I were just talking about how there has to be a snack break between breakfast and lunch. We can’t make it otherwise–and these are perfect for that!

When I am cooking and meal prepping, I can tell I have a winning clean eating recipe when my husband approves; With this recipe, he has been known to say, “You know what we are almost out of? Your yummy energy balls. You need to make more!” Guys, that’s a big deal. He is generally the biggest critic of my “overly-healthy” recipes so when he said that, you can bet I got into the kitchen and made another batch! I hope you enjoy them as much as we do! (The original recipe came from Rachel from Clean Food Crush, but has been modified by me to meet our needs at home)

Here are your ingredients

  • 2 cups ground old-fashioned oatmeal (see details in the recipe)
  • 1/2 cup coconut flour ( It smells so delightful!)
  • 1/2 cup real maple syrup (honey would work too!)
  • 1/2 cup natural peanut butter
  • 1/4 t kosher salt
  • 1 1/2 Tablespoons coconut oil, melted (I accidentally forgot this once, and we didn’t even notice, so if you don’t have it, it won’t make or break the recipe)
  • 1/3 semisweet chocolate chips
  • 1 teaspoon almond extract (I LOVE the flavor this brings in)

First, grind the oats to make a sort of oatmeal flour. To do this, place the old fashioned oats into a food processor and pulse them until you have a very coarse flour like texture. I like to be able to cook with what I have on hand so rather than buy oat flour, I did this and it worked great.

Then, combine all the ingredients in a large bowl and mix them with a wooden spoon (or by hand!) until well mixed. Form them into 1-2 inch balls (whatever suits your family. We like 1 inch energy balls around here.). Place on a cookie sheet that has been lined with parchment paper. Place the cookie in the fridge for approximately an hour to harden. Remove from the pan, place in an airtight container, and store them back in the fridge. I have read that you can freeze these for up to 3 months as well so if you are a food prep kind of person, I would whip up a few batches and put them in the freezer for a grab and go snack that can thaw over a few hours. (I’m thinking they would be great packed in a lunch and used for that sweet treat at the end to finish up your meal. As for me, I like to pack a few for my morning and afternoon snacks at work (See, I love all the snacks. My husband calls me a squirrel because I always have some food on hand…). As for my kids, they eat them like an after dinner treat, so I think I am winning. I hope you enjoy! –Jess

  • All the ingredients
  • Mix, mix, mix it up!
  • Finished product! Pop one in and enjoy!

JessLeave a comment

Honey and Soy Garlic Chicken

I love chicken. But we are a hunting family, so our primary protein source is venison. And chicken can be expensive. But when we have it, I am all about seasoning it with a little olive oil, salt, pepper, garlic, and minced onion, and sticking it under the broiler with some veggies. It’s the perfect, no-nonsense meal that I could eat multiple times a week. My kids, on the other hand, get sick of the quick and easy meal. So when I said I wanted chicken for dinner the other night, they moaned and groaned. I am not a mom who is a short order cook. We all eat the same thing at our house unless it’s leftover night. Thus, this delicious and simple honey and soy garlic chicken was born.

So, because I am a good mom, I switched up my normal routine and put together some Asian-inspired chicken in the crockpot and then got to making other creations in the kitchen. (Once I am in the kitchen cooking, I’m hard pressed to leave!). Now to get cooking!

Your ingredients (for 5-6 servings):

  • 2 pounds boneless, skinless chicken breast
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 teaspoons minced garlic
  • 1/4 cup water
  • 2 teaspoons sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (or more, if you are the spicy sorta person!)
  • 2 tablespoons minced onion
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • steamed broccoli (I am all about the heads and the stems. Use it all!)
  • cooked brown rice

Your Steps to Honey and Soy Garlic Chicken

Spray a crockpot with olive oil cooking spray. Layer the bottom with the chicken. Mix honey, soy sauce, 1/4 cup water, garlic, ginger, oil, pepper flakes, and onion. Pour over chicken . Cook on high for 2 1/2 hours. I flipped it halfway so it got coated on all sides. After 2 1/2 hours, remove chicken and cut into bite size pieces. It isn’t shred worthy yet, so slicing is the way to go (but it is so moist!) If you wanted to cook the chicken longer, you could get it to shred worthy temperature!

Any who…pour the sauce from the crockpot into a small saucepan. Bring it to a boil. While you are waiting for it to boil, whisk the cold water and cornstarch together in a small mug or bowl. Once the sauce is boiling, slowly add the cornstarch and water mixture. Continue whisking sauce until thickened, about 2 minutes. Pour over the chicken. (I combined them back in the crockpot). Serve over rice with steamed broccoli. Sprinkle sesame seeds on top if you them for a little texture!

I do hear you…”You only cooked it for 2 1/2 hours? Who has the right timing for a dinner that cooks 2 1/2 hours?” I did get home from work earlier than normal, so this dinner was a cinch to throw together and get to other things. You could totally cook this on low for 4-6 six hours and have a shreddable chicken. You do you and make it work for you and your family. Here’s to a dinner together that everyone enjoys!

  • Lie flat and ready!
  • The science teacher in me LOVES the layers of density.
  • Minced onion (isn’t this a cute 1/8 cup?)
  • All set to bathe the chicken in goodness!
  • Turn up the heat!
  • Thicken up the sauce
  • Allow the flavors to mingle a little more…
  • Dinner is served!

Honey and Soy Garlic Chicken

A simple Asian-inspired crockpot chicken that pairs well with rice and steamed broccoli
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Course dinner, Main Course
Cuisine American
Servings 5

Ingredients
  

  • 2 pounds boneless skinless chicken breast
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 teaspoons minced garlic
  • 1/4 cup water
  • 2 teaspoons sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons minced onion
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 5 cups cooked brown rice
  • Steamed broccoli

Instructions
 

  • Spray a crockpot with olive oil cooking spray. Layer the bottom with the chicken. Mix honey, soy sauce, 1/4 cup water, garlic, ginger, oil, pepper flakes, and onion. Pour over chicken.
  • Cook on high for 2 1/2 hours. I flipped it halfway so it got coated on all sides.
  • After 2 1/2 hours, remove chicken and cut into bite size pieces. If shredded chicken is what you enjoy, cook on low for 4-6 hours.
  • Pour the sauce from the crockpot into a small saucepan. Bring it to a boil. While you are waiting for it to boil, whisk the cold water and cornstarch together in a small mug or bowl.
  • Once the sauce is boiling, slowly add the cornstarch and water mixture. Continue whisking sauce until thickened, about 2 minutes.
  • Pour over the chicken. Serve over rice with steamed broccoli. Sprinkle sesame seeds on top if you them for a little texture!
Keyword broccoli, Brown Rice, chicken, crock pot, honey and soy, slow cooker
Tried this recipe?Let us know how it was!

JessLeave a comment

THE Banana Bread.

Jump to Recipe

I wanted to name this post, “The banana bread to make you forget all other banana breads.” Or maybe, “The banana bread you never new you were missing.” Or my favorite, “THE banana bread. Mic drop.” But those seemed a little long, and perhaps like they wouldn’t survive well as a link, so we will just stick with THE banana bread.

Honestly. This banana bread is dense. It’s so flavorful. It’s got great texture. And the best part? It’s made of good for you ingredients so when you go for your third slice, you know you’re putting good fuel into your body. Did I mention it’s gluten free too?! (I’m not gluten free, but I have a good friend who is so I am always on the look out for good recipes for her) Don’t get me wrong, I love my old school quick breakfast breads that my mother-in-law makes and what sits in my freezer for when guests show up, but I know that I will be hungry in an hour and the sugar will make my belly feel icky if I eat too much. It’s just the way it is for me.

So back to the bread, because seriously, you need to make it yesterday.

YOUR INGREDIENTS FOR THE BANANA BREAD

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup honey or real maple syrup
  • 2 tablespoons melted coconut oil
  • 1/4-1/2 cups chocolate chips

Your Steps to the banana bread

First, measure out and combine:

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Pulse these three ingredients in a food processor until they are a coarse flour texture.

In an additional bowl, combine:

  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup honey or real maple syrup
  • 2 tablespoons melted coconut oil

Stir in the oat mixture and 1/4-1/2 cup chocolate chips (dark chips are our new go to at our house…not to mention they fill the chocolate fix you may need after dinner!). Pour into a well greased bread pan and sprinkle a few chocolate chips on top, because, well, it’s pretty. Bake at 350 degrees for 40-50 minutes, until baked through.

I love that I can enjoy a good breakfast bread that is filling and the perfect amount of sweetness without overdoing it on the added sugar. It is also a perfect mid morning snack to get you to lunch! Give it a try! You may just toss out your old banana recipe and have a new favorite 🙂 —Jess

  • A pastry cutter–the best banana masher!
  • Coconut oil in, stir, add the eggs!
  • Blitz in the food processor
  • “flour,” chocolate chips, and banana mixture
  • Chocolate chips look so pretty and perfect.
  • Get in my belly!

A few Notes…

I always thought that a small, 2 cup food processor was good enough. It’s what my mom used growing up, and if it was good enough for her, it was good enough for me. However, a few holidays ago, I asked for a 7 cup Kitchen Aid Mixer. It’s AMAZING and I can’t tell you how often I use it. Highly recommend the investment. It’s great for chopping veggies for salsa, making oat flour, or even mixing banana ice cream. Click the image below to check out a similar model!

THE Banana Bread

Gluten Free, Clean Eating Banana Bread
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 bananas very ripe
  • 2 eggs
  • 1/4 cup honey (maple syrup)
  • 2 tablespoons coconut oil melted
  • 1/4-1/2 cup dark chocolate chips

Instructions
 

  • Preheat oven to 350° F.
  • Combine oats, salt, and baking soda in a food processor. Pulse until a coarse flour texture is obtained.
  • In a large bowl, mash bananas. Add honey and eggs. Mix well.
  • Stir oat mixture into mashed bananas. Add chocolate chips and coconut oil. Mix until just combined.
  • Pour into well greased bread pan. Bake for 40-50 minutes, until baked through.
Keyword Banana Bread, Breakfast, Gluten Free
Tried this recipe?Let us know how it was!

Jess1 Comment

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup. Doesn’t the name just give you warm and fuzzy feelings? It sure does for me!

The dead of winter in Wisconsin means big kettles of soup slow cooked on the stove over the weekend to be enjoyed all week long. I could eat soup, salad, and fresh sourdough bread every day of the week. I don’t tire of it. Luckily, my family shares my love. Seriously. My nine year old has requested soup for his birthday dinner the last few years. Who does that?! With wild rice on the mind and chicken in my fridge, I decided to put together a chicken and wild rice soup for us this week. When I asked my son if he wanted to give it a try, he jumped at the chance. Know that the kid LOVES chicken noodle and if I suggest rice, he gives pause. After his first try, he declared, “THE BEST SOUP YOU’VE EVER MADE.” I hope you’ll agree!

Your ingredients:

  • 1 cup brown rice, uncooked
  • 1/2 cup wild rice, uncooked
  • 7 1/2 cups low sodium chicken stock, divided
  • 2 cups diced celery (4-5 stalks)
  • 2 cups diced carrots (2 large)
  • 1 1/4 cup diced onion (2 medium)
  • 1 tablespoon minced garlic
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon sage
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups milk (I used skim and I loved the thickness. If you prefer a heartier soup, use 1 or 2%)
  • 4 cups cooked, cubed chicken (I baked 2 boneless breasts seasoned with a little black pepper at 400 degrees for 40 minutes while the rice was cooking)

Directions for Chicken and Wild Rice Soup

Bring 3 1/2 cups of the chicken stock to a boil. Add long grain brown rice and wild rice. Cover, lower to a simmer, and cook for 40 minutes, stirring periodically to check that you still have water. You want your rice to just be tender.

Meanwhile, heat olive oil in a large soup kettle (I LOVE my Lodge Cast Iron Dutch Oven…its red and just beautiful) over medium heat. Once hot (toss one piece of onion in. If it sizzles, you have the right temp. If it doesn’t, wait a little longer), add celery, carrots, onions, garlic, salt, pepper, and sage. Cook over medium-high heat for 10 minutes, until tender.

Lower the heat to medium and stir in flour and butter. Continue to stir vegetables, butter, and flour for 1-2 minutes. SLOWLY stir in the milk. I say that with all caps because I am so impatient and add it too fast all the time. But if you want it to be glorious and just a hint creamy, you need to add the milk slowly.

Stir in cooked rice and chicken. Then slowly stir in the remaining chicken stock. All to simmer for 20-30 minutes for the flavors to mingle, if you can wait that long. My son couldn’t 🙂 Hope you can warm your loved ones hearts and bellies with this soup! –Jess

  • Chopped and cooked chicken, seasoned simply with pepper
  • I just love all these veggies together.
  • Almost there…SLOWLY stirring in the milk.
  • Again, slowly add the broth.
  • Looking good!
  • Not too thick, not too thin. A happy bowl of soup!

Looking for other delicious soup recipes? Check out my cooking page!

Cooking

Tools of the Trade

I LOVE LOVE LOVE my dutch oven. It’s so beautiful!

Flexible cutting boards are the best, especially for chopping for soup!

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup: The name simply invokes all the warm and fuzzy feelings of comfort food. Give this recipe a try!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Soup
Cuisine American
Servings 8 people

Ingredients
  

  • 1 cup brown rice uncooked
  • 1/2 cup wild rice uncooked
  • 7 1/2 cups low sodium chicken stock divided
  • 2 cups diced celery 4-5 stalks
  • 2 cups diced carrots 2 large
  • 1 1/4 cup diced onion 2 medium
  • 1 tablespoon minced garlic
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon sage
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cups milk
  • 4 cups cooked cubed chicken

Instructions
 

  • Bring 3 1/2 cups of the chicken stock to a boil. Add long grain brown rice and wild rice. Cover, lower to a simmer, and cook for 40 minutes, stirring periodically to check that you still have water. You want your rice to just be tender.
  • Meanwhile, heat olive oil in a large soup kettle over medium heat. Once ho, add celery, carrots, onions, garlic, salt, pepper, and sage. Cook over medium-high heat for 10 minutes, until tender.
  • Lower the heat to medium and stir in flour and butter. Continue to stir vegetables, butter, and flour for 1-2 minutes. SLOWLY stir in the milk, 1/2 cup at a time.
  • Stir in cooked rice and chicken. Then slowly stir in the remaining chicken stock.
  • Allow to simmer for 20-30 minutes. Serve.
Keyword chicken, chicken and wild rice soup, chicken soup, soup, soups and stews, wild rice
Tried this recipe?Let us know how it was!

Jess2 Comments

Wild Rice and Vegetable Pilaf

When my husband cooks, our plates look like this: protein, carb/starch, veggie. Separate piles. I am totally okay with that. He cooks some mean wild game and I dig a roasted potato. But when I cook, I’m a girl who loves all things that can go in a casserole dish. Case in point: Wild Rice and Vegetable Pilaf.

I cook for leftovers so that we can enjoy my favorite meals a few times a week or at least I can meal prep my lunches so they are thought out and healthy. (Who am I joking…as these kiddos of mine get older, I hardly get a second meal sometimes!) Enter rice pilaf. It’s flexible. It goes GREAT with chicken or a pork chop. I love that I can have it as a side and then toss my left over protein with it and it becomes a sort of rice bowl. I don’t know why, but it feels like a different meal to me when the protein is mixed in. And that’s okay 🙂

Here’s what we put together tonight to go with some chicken breasts that I did up super simple (searing hot cast iron with some rosemary olive oil, salt and pepper. Seared them on both sides and into the oven at 450 for 20 minutes.) I love a cast iron, but that’s a different blog post. Back to my simple rice pilaf…

Your ingredients:

  • 1 cup brown rice, uncooked
  • 1/2 cup wild rice, uncooked
  • 3 1/2 cup chicken stock (regular or low sodium to suit your taste)–I actually use 3 1/2 cups water and use 1 tablespoon Orrington Farms Broth Base. It’s my go to!
  • 1/2 teaspoon ground sage
  • 1 teaspoon pepper, divided
  • 1 tablespoon minced garlic, divided
  • 1/2 teaspoon salt (I like coarse kosher salt)
  • 1/2 tablespoon olive oil
  • 2 cups chopped broccoli, smaller, bite size pieces
  • 1 cup diced carrots (about 1 large)
  • 3/4-1 cup diced onion (about 1/2 large onion)
  • 1 cup diced celery (about 2 stalks)

Your Steps to Wild Rice and Vegetable Pilaf

In a medium saucepan, bring chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 tablespoon garlic and both rices. Cover, lower to a simmer, and cook for 40-50 minutes, stirring periodically to check that you still have water. You want your rice to just be tender. Test it at 40 minutes. If it gets over cooked, it will be mush once you bake it.

Meanwhile, heat olive oil in a large skillet over medium-high heat and preheat your oven to 400 degrees. Add onion, carrots, celery, salt, and remaining 1/2 teaspoon pepper and 1/2 tablespoon garlic. Cook over medium heat for 5 minutes. Add broccoli and cook an additional 5 minutes, until vegetables have just become tender. Stir in cooked rice. I would test it here and see if you are happy with your salt and pepper levels (and heck, check the garlic while you’re at it). Pour rice/vegetable mixture into a greased casserole dish and bake in the oven for 15-20 minutes, until the rice just begins to crisp up on the top (That’s my favorite…I also like the corner brownie, it seems to be a trend).

Serve it up!

At our house, we serve rice pilaf most often with grilled or pan “fried” chicken breasts or boneless pork chops with a salad. I like to “sneak” extra veggies in wherever we can, so this pilaf does the trick! It reheats well and has all the colors, which is also a theme I go for. Let me know what you think! (PS…Sage not your thing? I also love to mix this up with rosemary and/or thyme. Like mushrooms, throw a 1/2 cup of those in too! That’s the beauty of this recipe, you can pick a seasoning mixture that you love.) I hope this recipe finds you cooking for those you love–Jess

Cook up those veggies, crisp tender.
We can’t wait for you to join us perfectly cooked rice!
Let me get in that oven!
All baked and ready to serve

Wild Rice and Vegetable Pilaf

Wild rice, brown rice, and your choice of vegetables combine in this wild rice and vegetable pilaf that fit for a side for any protein: chicken, pork, or wild game!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings 12

Ingredients
  

  • 1 cup brown rice uncooked
  • 1/2 cup wild rice uncooked
  • 3 1/2 cup chicken stock
  • 1/2 teaspoon ground sage
  • 1 teaspoon pepper divided
  • 1 tablespoon minced garlic divided
  • 1/2 teaspoon salt
  • 1/2 tablespoon olive oil
  • 2 cups chopped broccoli smaller, bite size pieces
  • 1 cup diced carrots about 1 large
  • 3/4-1 cup diced onion about 1/2 large onion
  • 1 cup diced celery about 2 stalks

Instructions
 

  • In a medium saucepan, bring chicken stock to a boil. Add sage, 1/2 teaspoon pepper, 1/2 tablespoon garlic and both rices. Cover, lower to a simmer, and cook for 40-50 minutes, stirring periodically to check that you still have water.
  • You want your rice to just be tender. Test it at 40 minutes. If it gets over cooked, it will be mush once you bake it.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat and preheat your oven to 400 degrees.
  • Add onion, carrots, celery, salt, and remaining 1/2 teaspoon pepper and 1/2 tablespoon garlic. Cook over medium heat for 5 minutes.
  • Add broccoli and cook an additional 5 minutes, until vegetables have just become tender.
  • Stir in cooked rice. Taste and add salt and pepper, if needed.
  • Pour rice/vegetable mixture into a greased casserole dish and bake in the oven for 15-20 minutes, until the rice just begins to crisp up on the top. Serve.
Tried this recipe?Let us know how it was!

Looking for other dinner inspiration?

Check out some of the recipes below!

Jess1 Comment

Crockpot Granola

The crockpot. Under utilized at my house and I realize how much I love it every time I use it…and then I promptly put it away for another month or so. I can’t be alone on that one, right? Any who, I eat overnight oats for breakfast five or so times a week. It fills me up and makes my taste buds dance. If you’re looking for a new recipe, this recipe is my go to and mixes together in literally 5 minutes. One complaint I hear about overnight oatmeal is the lack of texture. I get it. So I like to top mine with some extra walnuts, almonds, or granola. And let me tell you, this homemade crockpot granola is the way to go!

The inspiration came from sitting with a cup of coffee at my sisters, flipping through magazines. I saw a crockpot granola recipe and I was inspired! I promptly got home and made my own take on granola, and here it is for you. It isn’t too sweet, so if you have a sweet tooth, you may want to add a little more honey or maple sugar. When mixed with vanilla Greek yogurt, it is perfect for me. Give it a try. Then personalize it to your own liking and enjoy on its own, with yogurt, or with some milk.

Your ingredients for Crockpot Granola

  • 3 cups old fashioned oats
  • 1 cup uncooked quinoa
  • 1 cup unsweetened coconut
  • 1/2 cup dried cranberries and apples (or any combination of your favorite dried fruit!)
  • 1 cup nuts of your choice (I used pecans)
  • 1/4 cup honey
  • 2 tablespoons melted coconut oil
  • 1/2 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • dash of salt
  • 1 teaspoon vanilla

Your Steps to Crockpot Granola

Liberally spray a crockpot with cooking spray. Then mix all ingredients in the crockpot, making sure to evenly distribute the honey and coconut oil. Cook on high for 1-1 1/2 hours, stirring every 15 minutes or so. Watch closely for the last half hour as it can burn easily and who likes cleaning a burned on crockpot? Definitely not me. This recipe does make quite a lot of granola. That’s okay! Less prep later, right? As long as you keep it in an air tight container, it should keep for quite some time. Enjoy! —Jess

each in their pretty little piles
all mixed together
“baked” goodness
Atop my overnight oats, vanilla greek yogurt, with some frozen black raspberries from our garden. This picture brings me so much joy!

Crockpot Granola

Homemade granola: simple and so much better than store bought. Better than that, it is made in the crockpot to minimize the work. Big win!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Course Breakfast
Cuisine American

Equipment

Ingredients
  

  • 1 cup uncooked quinoa
  • 1 cup unsweetened coconut
  • 1/2 cup dried cranberries and apples or any combination of your favorite dried fruit!
  • 1 cup nuts of your choice
  • 1/4 cup honey
  • 2 tablespoons melted coconut oil
  • 1/2 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • dash of salt
  • 1 teaspoon vanilla

Instructions
 

  • Liberally spray a crockpot with cooking spray.
  • Then mix all ingredients in the crockpot, making sure to evenly distribute the honey and coconut oil.
  • Cook on high for 1-1 1/2 hours, stirring every 15 minutes or so. Leave the cover slightly ajar so that moisture can escape.
  • Watch closely for the last half hour as it can burn easily.
  • Allow to cool by spreading onto a baking sheet. Store cooled granola in an airtight container.
Keyword crockpot, granola, slow cooker
Tried this recipe?Let us know how it was!

Looking for other favorite Breakfast Recipes?

Give a couple of these a try!

JessLeave a comment

Kitchen Sink Vegetable and Venison Soup

If I was told I could only eat one type of food for the rest of my life, I would ask for soup in a heart beat. It’s my favorite. Maybe it’s because I always perpetually cold. Or maybe it’s because I get to chop all the vegetables, and for reasons I don’t understand, it’s cathartic for me. All I know is soup makes my soul and tastebuds sing and this vegetable and venison soup is so good, it surprises me every time I throw it together!

We had guests this weekend and the whole New Year’s Eve timing made it hard for us to think about planning for meals. It was Friday, but it sure felt like a Tuesday and our house wasn’t even clean! Enter this recipe–I love this vegetable and venison soup because I almost always have everything on hand, there are so many beautiful colors, and the flavor is delightful! The next time you need a quick meal that will leave you with some leftovers, give this one a try! –Jess

Your ingredients:

  • 1 pound ground protein (we do our own ground venison but pick your own favorite-turkey, beef, combination of both), seasoned with salt and pepper and browned
  • 2 1/4 cups diced carrots (3 large)
  • 2 cups diced onion (2 medium)
  • 1 1/2 cups diced celery (4 stalks)
  • 3 teaspoons minced garlic
  • 1 teaspoon each pepper, salt, and basil
  • 8 cups beef stock (I love the Orrington Farms beef base to make my own! Only thing I use 😉)
  • 1 14.5 ounce can diced tomatoes (I used oregano and basil seasoned)
  • 1 15 ounce can of kidney beans, drained and rinsed
  • 2 cups frozen corn
  • 2 cups frozen peas
  • 1/2 cup dry barley, cooked according to directions or tossed in with everything else (but you will need to simmer the soup longer if that’s the case)–optional
  • Olive oil

Your Steps to Vegetable and Venison Soup

Heat 1 tablespoon of olive oil in large saucepan. Add garlic, carrots, onion, and celery. Season with basil, salt, and pepper. Sauté for 8-10 minutes, until soft.
Put into large soup kettle with remaining ingredients (if you are using broth base, add 10 cups of water first, heat to boiling, and stir in broth base. The add in remaining ingredients). Allow to simmer on low for at least 30 minutes to allow all those flavors to mingle ❤️😍 Sometimes I like to mix in 1/4-1/2 cup dry barley too, cooking per directions on package. But truly, this is a great recipe to throw together even without it. Serve with some crusty bread and you’ll feel like you’re winning at life! Let me know what you think!

I seriously love chopping veggies.
Saute and bring on the great smells.
My favorite broth base. The only thing I use to season stock.
See how all the colors peek through?!

Tools of the trade

This beef base is to die for. And a cast iron Dutch oven? A must in the kitchen.

Looking for another wonderful, but totally different venison soup? Check out my root vegetable and venison soup!

Kitchen Sink Vegetable and Venison Soup

A family favorite: Full of good for you vegetables, ground protein, and a special flavor surprise in the basil. You'll be sure to come back for more!
Print Recipe Pin Recipe
Servings 12

Ingredients
  

  • 1 pound ground protein browned
  • 2 1/4 cups diced carrots 3 large
  • 2 cups diced onion 2 medium
  • 1 1/2 cups diced celery 4 stalks
  • 3 teaspoons minced garlic
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon basil
  • 8 cups beef stock
  • 1 14.5 ounce can diced tomatoes undrained
  • 1 15 ounce can of kidney beans drained and rinsed
  • 2 cups frozen corn
  • 2 cups frozen peas
  • Olive oil

Instructions
 

  • Heat 1 tablespoon of olive oil in large saucepan.
  • Add garlic, carrots, onion, and celery. Season with basil, salt, and pepper.
  • Sauté for 8-10 minutes, until soft.
  • Put into large soup kettle with remaining ingredients.
  • Allow to simmer on low for at least 30 minutes to allow all those flavors to mingle.
Tried this recipe?Let us know how it was!

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Corn and Pancetta Chowder

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Overnight Oatmeal

I love the holidays. I love the time with family. The food. The fun. It’s all so marvelous. But my body, it gets a little annoyed with me when I over indulge for a number of days a week for a number of weeks. It’s ready for a reset: Overnight oatmeal.

Get past the big family breakfasts and back to the fuel it craves and for me, that’s overnight oatmeal (or some wheat filled cereal when I am too lazy to make another batch…It happens!) So tonight I put together 5-6 servings of overnight oatmeal for myself so I am ready for breakfast through the weekend! It’s the best! PS…When I say I am lazy, it really is out of laziness. Every time I skip making my oatmeal for a few days, I am disappointed with myself when I finally get around to making it. “Seriously, Jess, you couldn’t take 5 minutes to mix this together? Come on…”

But in all seriousness, this is a great recipe that fills you up and has all sorts of options for variations. I like to add sliced bananas or frozen raspberries with vanilla Greek yogurt. It’s perfect and easy. And if you like a hot breakfast, you can pop it in the microwave for 30 seconds to a minute there you go!

Your ingredients:

  • 2 1/2 cups old fashioned oats (I get thick cut ones from our local natural food store. They are divine!)
  • 1/4-1/2 cup chopped nuts (I use walnuts or pecans)
  • 1/4 cup unsweetened coconut
  • 1/2 tablespoon vanilla
  • 1 teaspoon cinnamon (or more if you love cinnamon)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon chia seeds
  • 2 cups unsweetened almond milk (I am sure regular milk would be great too!)

Your Steps to Overnight Oatmeal

In a brownie pan, mix oats, nuts, coconut, and cinnamon. Sprinkle with vanilla and and slowly top with honey. Stir until well-combined. THEN sprinkle with chia seeds. I find if you do this with the honey, they clump together and do weird things that texture wise, I just don’t enjoy. If you forget, it’s not the end of the world, but don’t say I didn’t warn you 🙂 Pour over the almond milk slowly to cover all the services. You can add an additional 1/2 cup if you feel like it isn’t moist enough. Cover and place in the fridge overnight. Enjoy plain or top with your favorite sliced fruit and yogurt. Sprinkling a little granola for texture is great too! I hope you enjoy it like I do! —Jess

Just some walnuts, cinnamon and oatmeal chilling
Top with some coconut (totally optional, but I love it!)
Little honey. Mix. Sprinkle some chia. Pour on the milk.
Can you say yum?! Texture, flavor, and oh so filling. AND minimal prep each morning, just top with fruit and yogurt!
Ready for my belly!

Quick to create 5-6 servings, overnight oatmeal is full of flavor and texture, is filling, and good for you!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Breakfast
Cuisine American
Servings 6 people

Ingredients
  

  • 2 1/2 cups old fashioned oats
  • 1/4-1/2 cup chopped nuts
  • 1/4 cup unsweetened coconut optional
  • 1/2 tablespoon vanilla or almond extract if almond, do 1/2 -1 teaspoon
  • 1 teaspoon cinnamon
  • 2 tablespoons honey or maple syrup
  • 2 tablespoon chia seeds
  • 2 cups unsweetened almond milk

Instructions
 

  • In a baking dish with a cover, mix oatmeal, nuts, coconut, cinnamon, and vanilla or almond extract.
  • Top with honey and mix.
  • Sprinkle oatmeal mixture with chia seeds and mix once more.
  • Top oatmeal mixture with almond milk, making sure to hit all corners of the dish. Cover and allow to chill overnight.
  • Serve oatmeal in the morning with Greek yogurt, berries, and granola or extra chopped nuts.
Keyword Breakfast, oatmeal, overnight oats
Tried this recipe?Let us know how it was!

Jess3 Comments

Cinnamon and Maple Waffles

“How clean can I make this recipe before my family rejects it as ‘not as good?’ It’s like a game for me. When it comes to breakfast, I will cut some of the fats, replace the fats to make them a healthier version, and then use real maple syrup instead of white sugar. Sometimes I win. Sometimes I lose. Today, I won with these cinnamon and maple waffles.

My parents gifted my family a waffle maker for Christmas. It’s like they read my mind. My kids eat frozen waffles almost every day. So today I opened the box, Googled ‘whole wheat waffles’ and picked a recipe. My kids loved them. Then I thought, “Why not take the risk and totally change the recipe to make it clean?” So I did. And while my son was already full, the bite (and second and third that he came for afterward) of the clean waffle was declared, “BETTER THAN THE FIRST!” with two thumbs up. Mom win! The picture isn’t beautiful with syrup (my 9 year old ate his bites sans syrup), but you can bet I’ll be preparing a bunch of these in these next few days and filling my freezer for my kiddos as school comes back in session! I hope your family enjoys them as much as my son and I did!

–Jess

Your Ingredients for Cinnamon and maple waffles

  • 2 cup whole wheat flour (you can do a mix of whole wheat and white flour, but decrease the milk as you go)
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoons ground flaxseed (optional)
  • 2 eggs, mixed in a separate bowl first
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil, melted
  • 1 3/4-2 cups unsweetened almond milk (or other milk of your choice!)
  • 2 tablespoons maple syrup

Your steps:

Combine dry ingredients (flour, baking powder, salt, cinnamon, and flaxseed) in a bowl. Add mixed egg, coconut oil, almond milk, maple syrup, and vanilla. Stir until combined. Cook in a heated waffle iron (Mine took just about 3/4 cup of batter and cooked for 3-4 minutes. Follow you own directions). Serve with your favorite waffle toppings. I think these would be GREAT with a little nut butter for protein and maybe just a smidge more syrup, but you do what makes you happy 🙂

Notes

I was out of whole wheat flour AND almond milk (gasp!) recently so I made these with white flour and skim milk. They got two thumbs up, but I needed to decrease the milk by a 1/4 of a cup.

These freeze great for weekday morning breakfasts. Prep, allow to cool, and then place in a freezer bag.

First dry ingredients. Then mix in the wet.
Crack the eggs in a mug and whisk with a fork for easier incorporation!
What a perfect canvas for your favorite waffle toppings!

Tool of the trade

If you’re going to put together some waffles, you’ll need a great waffle maker, right? Now, I know they take up space, but worth the investment if your family is a waffle eating family like mine is!

Cinnamon and Maple Waffles

Good for you ingredients combine for these cinnamon and maple waffles that you and your kids will all crave.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine American
Servings 4

Equipment

Ingredients
  

  • 2 cup whole wheat flour you can do a mix of whole wheat and white flour, but decrease the milk as you go
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoons ground flaxseed optional
  • 2 eggs mixed in a separate bowl first
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil melted
  • 1 3/4-2 cups unsweetened almond milk or other milk of your choice!
  • 2 tablespoons maple syrup

Instructions
 

  • Combine dry ingredients (flour, baking powder, salt, cinnamon, and flaxseed) in a bowl.
  • Add mixed egg, coconut oil, almond milk, maple syrup, and vanilla. Stir until combined.
  • Cook in a heated waffle iron (Mine took just about 3/4 cup of batter and cooked for 3-4 minutes. Follow you own directions).
  • Serve with your favorite waffle toppings.

Notes

If you prefer all purpose flour, be sure to decrease the milk to 1 3/4 cups.
These freeze great for weekday morning breakfasts. Prep, allow to cool, and then place in a freezer bag.
Keyword apple and cinnamon, maple, waffles, whole wheat
Tried this recipe?Let us know how it was!

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Quick and Easy Lasagna Bake

I may not look it, but Italian blood runs through my veins and I LOVE a good pasta dish. Homemade lasagna warms my soul and my belly, but I hesitate when making it because it’s a labor intensive dish. And the noodles! I spend too much time worrying about whether they will break, stick together, and the like. Because of that, I generally compromise with baked ziti, but it just isn’t the same. Then this quick and easy lasagna bake bake came into my life, and I am forever grateful. The inspiration came from Taste of Home’s Lasagna Toss, but has quite a few modifications by me.

Your ingredients

  • 1 lb ground Italian sausage (I used my Italian-seasoned ground venison)
  • 1/2 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 2 1/2 cups spaghetti sauce
  • 2 cups chopped, raw spinach
  • 8 oz. noodles of your choice, cooked and drained (I used penne)
  • 1 cup ricotta cheese
  • 3 cups shredded mozzarella cheese
  • grated parmesan cheese
  • parsley

Your Steps to Lasagna Bake

Preheat oven to 350 degrees. In a large skillet, saute onion and garlic over medium heat for 5 minutes, until just turning translucent. Add sausage, salt, pepper, basil, and oregano. Cook until meat is browned. Stir in spaghetti sauce and chopped spinach. Cook until spinach is cooked down, approximately 6-8 minutes. Stir in noodles.

In a small bowl, mix ricotta and 1 ½ c mozzarella together (add more basil and oregano here if you are a spice king or queen!).

Grease a casserole dish. Pour half of the meat mixture into the pan. Spread the cheese mixture on top of that by dropping small spoonfuls onto the meat and breaking apart with your fingers to evenly spread it out. Add remaining meat mixture. Top with 1 ½ cup of mozzarella, grated parmesan, and parsley. Bake uncovered for 20-25 minutes. For perfectly browned cheese, turn on the broiler to 450 degrees in the final 1-2 minutes of cooking. Be sure to watch it though. Cheese can go from perfect to burned crazy fast! I always take the risk because I LOVE me some perfectly browned cheese (I am a Wisconsin girl, you know…we love our cheese.)

Is there anything better than onions and garlic?
Mix it all together
Top with cheese…
And then more cheese
Who’s ready for dinner?!

Looking for more dinner inspiration? Check out my cooking page by clicking below!

Cooking

Tools of the Trade

Not too many tools required for our lasagna bake, but I will say, a good Pyrex casserole dish and flexible cutting boards are ALWAYS a must 🙂 Check the links below to add to your cooking collection!

Quick and Easy Lasagna Bake

Love lasagna but not the prep that goes with it? Create a quick and easy lasagna bake to skip the prep but keep all the flavor!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Italian
Servings 10

Ingredients
  

  • 1 lb ground Italian sausage
  • 1/2 cup chopped onion
  • 2 teaspoons minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 2 1/2 cups spaghetti sauce
  • 2 cups chopped raw spinach
  • 8 oz. noodles of your choice cooked and drained (I used penne)
  • 1 cup ricotta cheese
  • 3 cups shredded mozzarella cheese
  • grated parmesan cheese
  • parsley

Instructions
 

  • Preheat oven to 350 degrees. In a large skillet, sauté onion and garlic over medium heat for 5 minutes, until just turning translucent.
  • Add sausage, salt, pepper, basil, and oregano.
  • Cook until meat is browned. Stir in spaghetti sauce and chopped spinach. Cook until spinach is cooked down, approximately 6-8 minutes.
  • Stir in noodles. Remove from heat and set aside.
  • In a small bowl, mix ricotta and 1 ½ c mozzarella together. Feel free to add more basil and oregano here as well.
  • Grease a casserole dish. Pour half of the meat mixture into the pan.
  • Spread the cheese mixture on top of that by dropping small spoonfuls onto the meat and breaking apart with your fingers to evenly spread it out.
  • Add remaining meat mixture.
  • Top with 1 ½ cup of mozzarella, grated parmesan, and parsley.
  • Bake uncovered for 20-25 minutes.
  • For perfectly browned cheese, turn on the broiler to 450 degrees in the final 1-2 minutes of cooking.

Notes

Be careful with the broiler. It’s my favorite technique for getting browned anything, but can easily go from perfect to burned. Watch it carefully. 
Keyword Italian, lasagna, pasta bake
Tried this recipe?Let us know how it was!

JessLeave a comment