Comfort Foods Remade (ssshhhhh they're better than the originals)
We all have our favorite items to keep on hand, our go-to snacks, comfort foods and favorite meals. I am all for having your standby snacks & meals that you know will be eaten without complaint! Over the last few years I’ve found myself looking at the options we choose and searching for ways to make them more nutritious. In most cases this means less processed, higher quality ingredients, less sugar and homemade. It’s the best when I try a healthy recipe swap and get rave reviews from my toughest critics (naturally my kids & husband). Past success says I need to share my top go-to recipes swaps, so here they are!
Granola: Store-bought granola is typically loaded with refined sugar, high in calorie content, with little nutritional value. This version is incredible, and if I’m being honest is made every single week at our house. It’s made with all real whole food ingredients. It’s made nuts and seeds only, no grains, giving it great nutritional value. The sweeteners are maple syrup & cinnamon so it’s also free of refined sugar. I recommend buying the ingredients in bulk, otherwise I warn it turns into $80 granola. Once bought in bulk you can store the ingredients to easily whip together a batch. It’s awesome in the morning with berries, yogurt, cottage cheese or oatmeal. It also makes a super easy snack to pack up for mid-day when you want a filling & slightly sweet treat.
INGREDIENTS
3 cups raw slivered almonds
2 cups raw pecan halves or walnut pieces
2 cups large-flake coconut, unsweetened
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1/2 cup raw sesame seeds
1/2 cup pure maple syrup or honey
1/2 cup extra-virgin olive oil
1 tablespoon cinnamon
1/2 teaspoon salt
INSTRUCTIONS
Combine dry ingredients in a large bowl.
Combine maple syrup/honey, olive oil, cinnamon & salt until well blended. Pour over dry ingredients and mix until covered.
Spread evenly over two large baking pans.
Bake undisturbed for 2-4 hours or until lightly toasted (careful not to overcook).
Turn off oven and leave granola in oven for about 4 hours or overnight. The granola will continue to get crunchier while the heat lingers and then cool completely.
When granola is completely cool, store in an airtight container at room temperature. It will last for at least a couple of weeks.
Energy Bars: Store-bough energy bars can be costly and loaded with ingredients no one can pronounce. For me the draw is having an easy snack ready to go, that may feel like a treat. What if instead of buying bars, you made one that isn’t loaded with preservatives and that is made with quality ingredients? I introduce to you my longstanding favorite energy bars! These are super simple, and again, fit our ideal of the kids making them “baking championship” style. They’re also nut free, so can be packed in kids lunches. I have few hacks on the traditional recipe. First, I don’t roll them into balls, which takes more time and I always had trouble keeping together. Instead I put parchment paper into my pan and press the dough flat. When ready you can then cut into small bars - easy! Secondly, I swap between sun butter and almond butter, simply depending upon which I have on-hand. Lastly, since they are free of preservatives they won’t keep beyond 5 days in the fridge. I would be sad to have to toss any remaining bars out, so instead put them in an air tight bag or container and pop them in the freezer. They stay great in the freezer and you can cut off a little bit any time you want.
INGREDIENTS
1 ½ cup whole, rolled oats (not instant)
½ cup unsweetened, flaked coconut
½ cup ground flax seed
⅛ teaspoon sea salt or kosher salt
½ cup sunflower butter, warmed to soften
¼ cup melted coconut oil
¼ cup honey
1 teaspoon vanilla extract
¼ cup mini chocolate chips (optional)
INSTRUCTIONS
In a large bowl, mix together the oats, coconut, flax seed, and salt.
Add the sunflower butter, coconut oil, honey, and vanilla extract, stirring until well combined.
Add the chocolate chips, if using, stirring until well incorporated.
Scoop 2 teaspoons of the dough, then roll into a ball. Place the ball on onto a sheet pan lined with parchment or a silicone mat. Repeat with the remaining dough.
Refrigerate for at least 30 minutes. Store, tightly covered, in the refrigerator up to 5 days.
Makes about 30 energy bites.
Source: Real Food Whole Life
Rice Crispy Treats: My girls love to bake. They’re obsessed with all baking championship shows, and spend hours recreating these shows in their own home (I should record it for inspiration, it’s hilarious). While they love to bake, I try to keep the sweets out of the home, and hence where this recipe comes in. Rice Crispy treats are so simple, and great for their ages. With only a few ingredients and limited time to prep, it tends to be a go-to. But one day I wondered if I could find an option free of marshmallows, surely there had to be one? And low and behold I found this! Truth be told my husband ate the majority of the final product, and requested we only make this version in the future as they are “way better” than the old version - Mom WIN!
INGREDIENTS
4 cups rice cereal (I buy this)
1/2 cup organic honey
1/2 cup organic peanut butter (I swap sun butter or almond butter)
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt or kosher salt
INSTRUCTIONS
Line a 9×9 baking pan with parchment paper
Heat the honey, peanut butter, vanilla and salt in a pan over low heat until it all melts together.
Pour the rice cereal into a large bowl and pour the melted honey and peanut butter over it. Stir together.
Press into the baking pan using either a rubber spatula or your hand with wax or parchment paper.
Let cool and cut into squares.
Source: Happily Unprocessed
If this blog has left you inspired to explore more healthy recipes, check out Plant-Based Meals Your Family Will Beg For where I share 3 go-to favorites from our house that are on constantly a part of our meal planning!