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Vegan Cheez Bits!

September 30th, 2013 020

A quarter cup of Earth Balance soy free ‘butter’, one cup of Daiya ‘cheese’ (any flavor will do), one cup of spelt flour, half a teaspoon of turmeric, half a teaspoon of sea salt and two tablespoons plus one teaspoon of cold water.

THIS is what you need to make our version of vegan cheez-bits.

I have to say that I have never tried the original, but these are pretty darn tasty and I bet they will disappear from the lunchbox.

Place the Earth Balance into your food processor with your Daiya cheese and process until combined.

Add in the dry ingredients and process again.

Add in the water and mix for another five seconds.

Put the mixture into a bowl and get your hands in there. Squish is all about and form into a disc. Place it in the fridge for thirty minutes and then you’re ready to roll…literally. Roll the dough out fairly thin and slice into strips and then squares with a pastry cutter. Bake on a parchment lined cookie sheet in a 350 degree oven for fifteen minutes. Turn the oven off and leave then in there to crisp up for another thirty minutes while the oven cools off.

Store in an air tight container (or in the freezer) and enjoy!


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October 27th, 2013 052

I think Casper was one of my favorites when I was young(er).

This particular ghost is vegan AND gluten free.

Still needs a few decorations, but I know you’re creative.

For the cookie…

  • 2c of Bob’s all purpose gluten free flour
  • 1c of soy free Earth Balance
  • 1/c of coconut sugar
  • 1tsp of cinnamon
  • 1tsp of vanilla

Place all of the ingredients in a bowl and get your hands in there.


I think our hands are great kitchen tools…and it’s therapeutic.

Squish it all until it’s fully combine and shape it into something that resembles a ball.

Place it in the fridge for an hour or more.

Roll out the dough on a floured surface…make sure your rolling pin is also floured.

You want the cookies to be about half a centimeter thick.

Bake the cookies on a parchment lined cookies sheet in a 350 degree oven for ten minutes.

Cool completely and carefully store in an airtight container.

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Apple Spelt Cookies

September 15th, 2013 031

I love Sundays.

I love them even more now that I have back to school snacks to bake!

So fun.

These were going to be muffins, but we baked them as cookies.  Super moist!

We’ll store them in the freezer and pack a couple each day this week for lunch.  They’ll be perfect for snack time!

What you’ll need…

  • 1.5c of spelt flour
  • 1/2c of cooked quinoa
  • 1tbsp of chia seeds
  • 1tsp of vanilla powder (or liquid)
  • 1tsp of cinnamon
  • 1/2tsp of turmeric
  • 1tsp of baking soda
  • 1tsp of baking powder
  • 1/2c ‘Native Forest’ coconut oil
  • 1/2c of coconut sugar (maybe a little less)
  • 1/2c of homemade almond milk
  • 1 grated apple (medium size)

Mix all of the above goodness together…I use my hands.  🙂

September 15th, 2013 018

Use a soup spoon and scoop the mixture onto a parchment lined cookie sheet.  Bake in a 350 degree oven for twelve minutes.

We made eighteen cookies with this recipe.

These cookies are super yummy and not overly sweet… just the way we like it.

Happy, healthy eating y’all!

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Hemp & Coconut Quinoa Cookies

July 30th, 2013 105

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We thought our original Quinoa Cookie was pretty awesome… this one ain’t half bad either!


It’s always fun to experiment with new products and this hemp seed butter is quite fabulous…and the label’s kinda cute.

July 24th, 2013 098

We love that our cookies have no eggs, no flour, no sugar, no added oil.  Vegan and gluten free!  And here’s a little twist…we only baked half of the recipe this time.  The other half went into the freezer, which makes them practically raw!  Oh yum!

Of course they are a little ‘earthier’ than a regular, buttery, not so fantastic for you cookie – but you feel like you’re eating a cookie and they’re SO good for you!  They make for a great snack and we like that they’re nut free so we can send them in school lunches!

In a food processor…

  • 2.5c of cooked quinoa
  • 1/2c hemp seed butter
  • 1/2c of raw sunflower seeds
  • 1/2c of unsweetened shredded coconut
  • 1/8c of coconut nectar

Process all of this together until blended and then transfer to a bowl.

Chop up a half (or a lot, I mean a little more) of a dark chocolate bar and add to the mixture.

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Get your hands in there and squeeze it all together.  Shape the ‘dough’ into one inch balls and place them onto a parchment lined cookie sheet.  Dip a fork into water, shake the excess water off and press the cookies down with the fork…just like peanut butter cookies.

Bake in a moderate oven (325-350) for about thirty minutes and there you have it!

You should get anywhere between eighteen and twenty four treats with this recipe.

Healthy cookies you and your kids will love!

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Dill Pickled Kale Chips

July 20th, 2013 026

These are fun!

We were so fortunate this week to receive a very large bag of beautiful kale, grown in my Grandpa’s garden – YUM!

We add kale to our smoothies every day, but we wanted to try something a little different.

Have you ever had the pleasure of trying Coconut Vinegar?  Ohhhh, if you like vinegar you must.

What you need:

  • 1 bunch of curly kale
  • 1 small bunch of dill
  • 1/4c of coconut vinegar
  • 1tbsp of coconut oil
  • a pinch of himalayan salt

Remove all of the stems from your kale leaves. Wash and shake off all of the excess water.  Tear the leaves in small pieces, not too  small because they will shrink up a bit when you put them in the oven.

Place the kale pieces into a shallow bowl and pour the coconut vinegar over the top.  Give it a good mix with your hands so that each bite of kale gets to bathe in the yumminess.  Let it marinade for about thirty minutes…a bit longer is fine.

Once they are done bathing, squeeze out most of the vinegar and place the kale onto a baking sheet.

Place your dill and your coconut oil in a food processor and whiz for just a minute, until the dill is almost a paste.

Remove the blade from your processor  and scoop out the dill mixture with your hands (your best kitchen tool!).  Massage the dill paste all over the kale leaves until it’s somewhat evenly distributed.  Sprinkle the himalayan salt over the top and place them into a low temperature oven (275) for about an hour.  Half way through, give them a toss.  You want them to be crunchy, not soggy.

These will also likely work in a dehydrator.

These are a terrific salty snack and they’d also be great on top of a salad!


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Have a peaceful day, y’all!

July 19th, 2013 008

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