Marina Delio's Blog, page 13

Make-Ahead Mason Jar Breakfast Recipes

Three easy recipes for grab-and-go breakfast or snack jars. With the toppings stored in containers above the jars, they are sure to stay crunchy and dry. Make these jar recipes the night before and have a tasty breakfast ready to go in the morning.  Mornings are hectic with kids. Between making breakfasts and lunches, and getting everyone dressed and out the door on time, I often don't end up feeding myself anything. I'm sure a lot of moms can relate to eating peanut butter and jelly sandwich crusts for breakfast while searching for a missing shoe that the dog may have buried under a bush in the backyard, while yelling, "Get in the car!" Tell me it's not just me. And then there's school pick-up and after-school sports and oh my gosh, "we are so hungry and need a snack!" So this week I decided to plan ahead make some breakfast/snack jars. When I don't have time to eat breakfast with the kids it's been great to grab a jar and bring it with me in the car. I've also been bringing the smoothie jars with me to pick up the kids from school. That way they can have a vitamin-packed snack they love in between school and after-school activities. 

I had so much fun making this short video and I think it makes it really easy to see how these jars are put together. I hope you'll give it a quick watch. You can also watch and share the video to your Facebook timeline here. 

I made three breakfast or snack jar recipes. Click the links below to see the recipes. Dragon Fruit/Pitaya Bowls with Granola and Coconut Chocolate Chia Pudding with Walnuts and CoconutOvernight Oatmeal with Nuts, Coconut, and FlaxI've shared the easy recipes for all three of these make-ahead jars in the past. I used the ingredients I had, but feel free to use other toppings. Crunchy toppings are a must with these soft jar meals. Nuts and seeds are also a terrific way to add protein, healthy fats, and fiber. If there's space left in the jars, I usually top them up with fresh berries or other fruit just before I leave home with my lovely jar, or before eating.

By reusing a plastic applesauce or fruit cup container, the dry toppings stay away from the moisture inside the jar and remain nice and crunchy. I originally saw this idea on a Facebook video for DIY Lunchables. The ham and cheese were in the jar and crackers were in the top container. If you know who came up with the brilliant idea to top canning jars with applesauce or fruit cup containers, please let me know so I can give them proper credit!

When I first tried this mason jar and plastic applesauce container technique, it did not work at all. The trick is to use a wide mouth jar so that the rim is approximately the same diameter as the lip of the plastic toppings container. 
Aren't these nourishing superfood jars fun? I just love grab-and-go foods that are actually healthy.


While the applesauce container method is the most economical if you have kids who are already eating applesauce, there are commercial canning jar dividers. Here's one I found on Amazon (affiliate link).  Canning Jar Lunchbox Adaptor on Amazon


Make-Ahead Breakfast JarsBy yummy mummy kitchen
Published 01/25/2017

How to make a breakfast or snack jar for later. Ingredients1 serving smoothie, chia pudding, or overnight oats1/3 cup favorite toppings (granola, nuts, seeds, coconut) 1 wide mouth pint canning jar and lid 1 empty plastic applesauce container InstructionsFill the jar with your ingredients for chia pudding or overnight oatmeal, or a prepared smoothie. Fill the empty applesauce container with your toppings. Place the jar lid top-side-down to cover the toppings in the applesauce container. Carefully turn the toppings, covered with the lid, onto the filled jar. Use the jar ring to seal. Refrigerate chia pudding and oatmeal overnight. Freeze smoothies. Chia pudding should be eaten cold. Overnight oats can be heated in the microwave, but remove the toppings first! Remove the smoothie from the freezer 1-2 hours before eating to give it time to defrost a bit. Yield: Serves 1
Prep Time: 10 mins. Cook time: 8 hrs. 00 mins.
Total time: 8 hrs. 10 mins.
Tags: make-ahead, breakfast, snack, jars, smoothies, chia pudding, overnight oatmeal, vegan, vegetarian

Slow Cooker Vegan Chili with Quinoa and Butternut Squash

Hearty, vegetarian and vegan 3-bean chili made with quinoa and butternut squash.  This comforting veggie chili is perfect for your slow cooker or crockpot. Every month the families at my girls' school contribute to a staff appreciation lunch. I know the parents truly do appreciate our teachers and love to honor them with a special lunch. We send our babies off in the mornings and know they are being loved and educated for seven hours of the day. One of our teachers is often found in the classroom preparing on weekends, and spending lunchtimes in the classroom with a few children who like to stay in. Providing a warm, home cooked meal is the least we can do. One of the things I like most about cooking is that homemade food makes such a wonderful gift that nourishes body and soul. 

The lunch theme this month was chilis and soups. To keep the chilis warm, of course, slow cookers were necessary. So I made a pot of my favorite vegetarian/vegan chili with lots of veggies like sweet butternut squash, 3 types of beans, and quinoa. My family loves this slow cooker veggie chili because it's easy to spice up or down. I make it on the mild side and Yummy Hubby and I spice ours up with hot sauce. This veggie chili is an easy one-pot meal that everyone needs to have for busy nights. It provides plenty of vitamins from the colorful vegetables, and complete protein from the beans and quinoa. 


 Let the slow cooker do the cooking and when you're ready to eat, top the chili with your favorite toppings. What are your favorite toppings? A few of my favorites are avocado, cilantro, and a little spicy crunch from either thinly sliced radishes or diced red onion.


 I hope you add this veggie slow cooker chili with quinoa, beans, and butternut squash to your weekly dinner rotation!

Slow Cooker Vegan Chili with Quinoa and Butternut Squash Printer Friendly Recipe
By yummy mummy kitchen
Published 01/18/2017

This easy slow cooker veggie chili is loaded with healthy ingredients like beans, quinoa, and butternut squash. It's vegetarian, vegan, and gluten free! Ingredients1 yellow onion, diced 3 carrots, peeled and sliced into coins3 stalks celery, chopped 2 cups butternut squash cubes1 green bell pepper, diced1 (28 oz.) can diced fire roasted tomatoes2 (4.5 oz.) cans diced green chilies3 cloves garlic, minced2 tablespoons chili powder1 tablespoon cumin½ cup quinoa3 cans beans (kidney, black, garbanzo, pinto, etc.) 3 cups vegetable broth 3 dashes hot sauce, to taste, plus more for serving 1 teaspoon sea salt fresh cilantro, for garnishthinly sliced radishes or diced red onion, for garnish 1-2 avocados, for garnishInstructionsCombine all ingredients through salt in the slow cooker. Set to low for 6 hours. Ladle into bowls and garnish with your favorite toppings. Yield: Serves about 8
Prep Time: 15 mins. Cook time: 6 hrs.
Total time: 6 hrs. 15 mins.
Tags: chili, slow cooker, crockpot, easy, vegetarian, vegan, gluten-free, dinner

Vegan Peanut Butter Balls

Delicious natural vegan peanut butter energy balls that taste like peanut butter cookie dough. Perfect for snacking or dessert. "Meems, don't forget about your balls."
"Uh, what?"
"You know, those delicious balls you make? The peanut butter ones?"
Aaaaaah, the power balls. The energy balls. The peanut buttery balls of deliciousness. Yummy Hubby reminded me that I hadn't made his favorite energy bites in quite some time. He loves to grab one on his way in from work or before a long bike ride. So this weekend I made a point of making peanut butter energy balls for us to all enjoy during the week. These babies are vegan, gluten-free, and completely natural. I include a nice scoop of flax meal for Omega-3 power. No need for fish oil. These vegan peanut butter balls taste like peanut butter cookie dough, but without any added oil or refined sugar. They are perfect for those sweet tooth cravings and afternoon energy dips. My kids love these healthier peanut butter balls in lunch boxes or for dessert. It's so nice to have a treat made out of real food ingredients, rather than processed bars, when the kids inevitably say, "I'm so hungry!"

These balls are sweet but not too sweet, creamy with a little crunch, and a touch of saltiness. Just like real peanut butter cookies.

As we got our weekend food prep done, my girls were excited to make you a quick video to show just how easy it is to make these tasty energy balls. Spend 10 minutes making them and enjoy all week.
I've always been a cookie dough lover. And peanut butter cookies? Absolutely! What I didn't love, however, was the stomach ache afterwards. With these nourishing peanut butter cookie dough balls, we get the flavor in one lovely nourishing little package. The only problem with these peanut butter balls? They just might be too good. I've already made two batches just this weekend! I just can't resist grabbing one from the fridge. 
If you would like to enjoy these peanut butter balls with a cup of chai golden milk, here's my favorite recipe. 
Vegan Chocolate Chip Peanut Butter Cookie Dough BallsPRINTER FRIENDLY RECIPE
By yummy mummy kitchen
Published 01/16/2017

Delicious vegan peanut butter energy balls that taste like peanut butter cookie dough. Perfect for snacking or dessert. Ingredients1 cup almond flour1/2 cup brown rice crisp cereal1/4 teaspoon sea salt (more to taste) 2 tablespoons flax meal 1/2 cup peanut butter (smooth or crunchy) 1/4 cup maple syrup1 teaspoon vanilla extract 2 tablespoons mini chocolate chips (I used Enjoy Life brand) InstructionsIn a medium bowl, mix together the almond flour, cereal, salt, and flax meal. Stir in the peanut butter, syrup, and vanilla until combined. Stir in chocolate chips. Add more salt to taste. Roll tablespoons of dough into balls and place in a storage container. Refrigerate until ready to eat! Yield: makes about 12 balls
Prep Time: 10 mins. Total time: 10 mins.
Tags: snacks, vegan, gluten-free, power balls, energy balls

30 Vegetarian and Vegan Slow Cooker Recipes

Delicious, wholesome, vegan and vegetarian slow cooker recipes. From slow cooker soups, to main dishes, to desserts, these meatless recipes will make everyone happy. You're going to want to PIN this round-up for future reference!  Baby it's cold outside! Winter is here and that has us craving warm and cozy meals. Out with the salads and in with the soups. I recently heard that "souping is the new juicing" and I'm not one bit mad about it.  My short slow cooker videos over on Facebook have been my most popular, and when I asked for blog suggestions on Facebook and Instagram, many readers asked for vegetarian/vegan slow cooker recipes. So many of us want to eat well, but don't have the time or energy to make a wholesome meal at the end of a long day. That's where the slow cooker comes in! It's so nice to come home to a warm, nourishing meal. 
Though soups and meats may be the first things that come to mind when we think about slow cooker meals, there is so much more this versatile appliance can make! From cooking dried beans, to lasagna, to apple sauce and oatmeal, the slow cooker is a fantastic way to make inexpensive and healthy meals at home. Even when life gets crazy. 
Keep reading for thirty amazing meatless slow cooker recipes from some of my favorite bloggers. If you're in the market for a new slow cooker, or want a copy of a slow cooker cookbook, head to the bottom of this post for some top-rated items. Since we're all looking for more healthy slow cooker/Crockpot recipe ideas, please let us know your favorites down in the comments. 

Slow Cooker Black Beans are perfect for cabbage tacos. 
soupsSlow Cooker Split Pea Soup from Yummy Mummy Kitchen
Slow Cooker Minestrone from Yummy Mummy Kitchen
The Best Detox Crockpot Lentil Soup from Pinch of Yum
Slow Cooker Sweet Potato, Apple, & Turmeric Soup from Real Food Whole Life
Slow Cooker Creamy Tomato Soup (Dairy Free) from Real Food Whole LifeSlow Cooker Sweet Potato Soup from Veggie PrimerThree Bean Sweet Potato Chili from A Virtual VeganSlow Cooker Tempeh Chili from Create Mindfully Organic Thai Detox Lentil Soup from La Petit ChefSlow Cooker White Bean Soup from Living LouVegetarian Slow Cooker French Onion Soup from Apples for CJSlow Cooker Red Lentil Stew with Chickpeas and Orzo from Veggie InspiredSlow Cooker Potato Soup with Pesto from Peas & Crayons
savory  Slow Cooker Veggie Loaded Marinara from the Yummy Mummy Kitchen cookbook
Slow Cooker Black Beans from Yummy Mummy Kitchen
Slow Cooker Veggie Loaded Marinara Sauce from The Yummy Mummy Kitchen cookbookVegan and Gluten Free Slow Cooker Lasagna from Vegan Chickpea
Slow Cooker Masala Lentils from The Full HelpingSlow Cooker Sweet Potato Curry with Chickpeas from Bourbon and Honey
Slow Cooker Coconut Quinoa Curry from Simply QuinoaSlow Cooker Spinach and Halloumi Pearl Barley Risotto from BakingQueen74
Crockpot Mexican Quinoa Tacos from Chelsea's Messy Apron
Crockpot Mushroom Stroganoff from Amuse Your Bouche
Easy Peasy Refried Beans from Mud on Her Boots
sweetSlow Cooker Applesauce from Yummy Mummy Kitchen
Slow Cooker Apple Crisp from The KitchnVegan Crockpot Hot Chocolate & Coffee Bar from Well VeganHomemade Granola Recipe (using a Slow-Cooker!) from Serving Realness Crockpot Overnight Oatmeal from Trial and EaterDIY Gluten-Free, Vegan, and Paleo Apple Butter from Unconventional Baker

Do you need a crockpot/slow cooker or slow cooker cookbook? Here are a few of the top rated slow cookers and books on Amazon (affiliate links). 

Slow Cooker Minestrone Soup

This vegetarian slow cooker Italian minestrone soup recipe is an easy one-pot meal loaded with vegetables. It's a nourishing kid-friendly dinner that everyone will love. 

A few days ago I asked my Instagram and Facebook communities what everyone would like to see more of on the blog this year. The responses were overwhelmingly along the lines of, "slow cooker, please!" I hear you!  When I made slow cooker Vegetarian Split Pea Soup a few weeks ago, I realized that I don't utilize this amazing time saving appliance enough. So this week I made one of my family's favorite soups, vegetarian minestrone, in the slow cooker. This hearty minestrone is perfect for busy nights when you still want to eat well. Soups are one of our favorite dinners because they are easy to fill with healthy ingredients like kid-friendly bite-sized vegetables and legumes. One of my favorite things about blogging is getting to help you find a way to eat well, even when life is crazy busy. This slow cooker minestrone is perfect for those no-time-to-cook nights and makes us feel so much better than fast food. 
The kids said: "I like this soup." "It tastes like pesto."  
This soup gets its wonderful Italian flavors of garlic and basil the easiest way possible - store bought pesto. It's a little soup trick I learned from Ina Garten. As you'll see in the short video, the hard vegetables get slowly cooked all day. Just before you're ready to eat, the spinach, pasta, and beans get added just to warm up and wilt in. It will seem like you're adding a ton of spinach, but watch how much it cooks down. Depending on my mood and what I have around the house, sometimes I use butternut squash and other times I use potatoes. My kids prefer the potatoes, but I love the sweetness the butternut squash ads. 
I hope this slow cooker minestrone recipe makes your busy nights a little more delicious. Stay tuned, because I have a round-up of the best vegetarian slow cooker recipes coming right up! 
*Gluten Free Option: use gluten free pasta and make sure your broth and pesto are also gf. *Vegan Option: Use or make a dairy-free pesto. 
PRINTER FRIENDLY RECIPEVegetarian Slow Cooker Minestrone SoupBy yummy mummy kitchen
Published 01/04/2017

This wholesome minestrone loaded with vegetables is an easy one-pot meal. Ingredients1 yellow onion, peeled and diced4 cloves garlic, minced or crushed 3 carrots, sliced into coins 3 celery stalks, sliced crosswise2 cups butternut squash cubes (or peeled potato) 26 oz. diced tomatoes with juices1 (32 oz.) box vegetable broth1 teaspoon dried thyme1 bay leaf 1 teaspoon sea salt dash red pepper flakes½ cup pesto 5 oz. baby spinach2 cups cooked small pasta 2 (15 oz.) cans cannellini beans, drainedInstructionsPlace the onion, garlic, carrots, celery, butternut squash, tomatoes, vegetable broth, thyme, bay leaf, salt and red pepper into the slow cooker. Set to low for 8 hours. When the vegetables are tender and you’re just about ready to eat, stir in the pesto, spinach, pasta, and beans. Cover and cook on high until spinach has wilted. Season to taste with salt and pepper if necessary. Yield: serves about 6-8
Prep Time: 10 mins. Cook time: 8 hrs. 00 mins.
Total time: 8 hrs. 10 mins.
Tags: soup, stew, Italian, vegan, vegetarian, healthy

Mexican Lentil Soup

This delicious Mexican lentil soup is vegetarian, vegan, and gluten free! The best healthy veggie soup to warm up with.  Packed with protein, fiber, and veggies, this Mexican lentil soup is a complete one-pot meal. Last week a couple of my amazing girlfriends came over for mama happy hour. Somehow during our chat, lentils entered the discussion. One gal said she did not like lentil soup at all, after a childhood of not enjoying it. Another said she loves her Mexican mama's lentil soup. If you've been here long, you may know I love making Lemony Lentil Soup and Tuscan Lentil Soup. I was so intrigued by my friend's story of her mom cooking Mexican lentil soup and excited to try it myself. Of course her mom didn't use a recipe. My friend described the process for her mother's Mexican lentil soup, and it was basically the same way I make my Italian lentil soup. The usual method: saute onions, carrots, and celery. This trio of vegetables is often used to start soups and salads. It's called a soffritto in Italian, and mirepoix in French. I wonder if there's an equivalent word in Mexican. Next the spices are added, along with the lentils and broth. 
Lentils are a staple in my pantry and one of my favorite protein sources, at 18 grams of protein per cup! There are several varieties of lentils, from red to green. Red lentils break down quickly and become a bit mushy, making them best for sauces and soups, like this Curried Pumpkin Lentil Soup. Green lentils remain firm and whole after cooking. I love green lentils in hearty soups like this Mexican Lentil Soup, used instead of meat in a Bolognese sauce, or in salads like this one. I love topping this Mexican lentil soup with a few ingredients that add a ton of flavor. Fresh cilantro leaves add a pop of fresh color and flavor. Avocado adds creamy richness, and a few dashes of hot sauce to bump up the heat. I've created this recipe to be mild enough for kids, but you can add as much spice as you like. This Mexican Lentil Soup recipe makes a nice big pot, so I got to enjoy it for a nutritious, warming lunch the next couple of days. If you have extra, it would make an easy lunch to bring to work in an insulated container.
Mexican lentil soup has just the recipe to warm you up on cold nights and just might be my new favorite way to enjoy lentils. If you make it, be sure to tag me on Instagram @yummymummykitchen so I can see!


PRINTER FRIENDLY RECIPE

Mexican Lentil SoupBy yummy mummy kitchen
Published 12/20/2016

Mexican Lentil Soup is a hearty, nourishing, vegetarian and vegan one-pot meal. Ingredients2 tablespoons extra virgin olive oil1 yellow onion, diced2 carrots, peeled and diced2 celery stalks, diced 1 red bell pepper, diced3 cloves garlic, minced1 tablespoon cumin1/4 teaspoon smoked paprika1 teaspoon oregano2 cups diced tomatoes and the juices (I use boxed tomatoes)2 (4 oz.) cans diced green chiles (such as Ortega) 2 cups green lentils, rinsed and picked over 8 cups vegetable broth1/2 teaspoon saltdash (or more) hot sauce, plus more for serving fresh cilantro, for garnish1 avocado, peeled, pitted, and diced, or garnishInstructionsHeat olive oil in a large pot over medium heat. Add onion, carrots, celery, and bell pepper. Saute until beginning to soften, about 5 minutes. Add garlic, cumin, paprika, and oregano and saute another minute. Add tomatoes, chiles, lentils, broth and salt. Bring to a simmer. Simmer the soup with the lid tilted until lentils are tender, about 30-40 minutes. Season to taste with salt and pepper. Serve Mexican Lentil Soup topped with fresh cilantro, avocado, and a few dashes of hot sauce. Yield: serves about 6
Prep Time: 10 mins. Cook time: 45 mins.
Total time: 55 mins.
Tags: soup, stew, Mexican, vegan, vegetarian, gluten-free, healthy

Black Bean and Quinoa Burgers with Mango Chutney

I've partnered with Pints and Plates to share delicious Black Bean and Quinoa Burgers with Mango Chutney and its perfect beer pairing.  Some things are just better together. Like these Black Bean and Quinoa Burgers with Mango Chutney paired with a grapefruit shandy. I would have never come up with this match on my own, since I'm admittedly not very knowledgeable about beer. PintsandPlates.com has loads of delicious recipes paired with the perfect beers. I love that they have many vegetarian-friendly recipes too. I am dying to try the Orange Zest Risotto with a Belgian witbier or the Butternut Squash Bisque with a Bohemian Pilsner. I chose to try the Black Bean and Quinoa Burgers with Mango Chutney and Pints and Plates is sharing the recipe with us.  The mango chutney simmers away with flavors of curry and ginger while the black bean and quinoa patties are made. Their recommended pairing of a crisp and refreshing beer like Leinenkugel's® Grapefruit Shandy was perfect. The floral citrus aroma of this refreshing beer complements the fruit chutney so nicely. While Yummy Hubby doesn't drink beer very often, he wanted me to tell you he loves this grapefruit shandy.  The pairing was a welcome refreshment after a long strenuous weekend bike ride. It was fun to discover a new beer through this recipe and Pints and Plates.

I had so much fun exploring the Pints and Plates website. They have a page dedicated to finding the right type of glass for each beer. I learned that a tall, tapered Pilsner glass is best for the shandy I was serving with the burgers. You can see all the glassware and pouring tips here. They also have entertaining tips, from creating a holiday tablescape to tailgating traditions. The site makes me want to invite friends over for a relaxed dinner complete with the perfect food and beer pairings.
Whether for a backyard barbecue or hanging out by the fire during the holidays, this delicious pairing is ideal for sharing with friends.  
See the recipe for Black Bean and Quinoa Burgers with Mango Chutney on Pints and Plates! 

How To Make Peanut Butter

Easy recipe for natural, homemade peanut butter, and more nut butter recipe ideas. These nut butter recipes are perfect for snacking or or as homemade edible gifts.  Christmas is next week, so I wanted to share with you an easy last-mute homemade gift idea. I absolutely love making my own nut butters at home. From homemade peanut butter to homemade nutella, making your own nut butter couldn't be easier. Though we love homemade peanut butter, almond butter, and nutella for snacking, they also make the cutest, most delicious gifts when packaged in mini canning jars. This week instead of making one batch of homemade peanut or almond butter, I made three varieties of nut butter. I made you a little video to show just how simple and gorgeous these nut butters are. You can watch here or over on my YouTube channel. If you like these little cooking videos, be sure to subscribe to my channel for updates and let me know if there's anything you'd like to see in the future. 
Ever since I tried the freshly ground peanut butter and almond butter from our local natural foods store, I've been hooked! It's so tasty, but it's also quite expensive. I realized I could make peanut butter at home for less money. Homemade peanut butter is so quick and easy I feel like there's really no excuse not to make it myself. All you need to make peanut butter at home is one ingredient! Peanuts! I use roasted peanuts and add a pinch of Himalayan pink salt. If I'm feeling extra decadent, I'll drizzle in a splash of maple syrup. Lately I've noticed that many brands of peanut butter, even the organic brands, have added palm oil and sugar. Making peanut butter at home means I can make a pure peanut butter without any additives. Check out how creamy that peanut butter is in the image above! I didn't add any oils to it, it's just peanuts blended in my Vitamix. My six year old said this about our homemade peanut butter: "It's so much better than from the store! I love how it's so smooth."
Get the recipe for homemade nutella here!  If you're giving these nut butters as gifts for the holidays, like I am, I recommend packaging each flavor in a small canning jar. Place the three jars in a small basket and include some "dippers" such as pretzels and apples. See the video for more!

How to make peanut butterPeanut Butter RecipeBy yummy mummy kitchen
Published 12/19/2016

How to make delicious, natural, homemade peanut butter. Ingredients16 oz. roasted peanuts pinch of Himalayan salt (optional)InstructionsPlace the peanuts in a blender or bowl of a food processor. Pulse until the nuts are coarsely chopped, then turn the blender higher and continue to blend until nuts have turned into peanut butter. Blend longer for smooth peanut butter, and shorter for chunky. Taste and add salt to taste if desired. Transfer to a jar or storage container. Yield: makes about 1 1/2 cups
Prep Time: 7 mins. Total time: 7 mins.
Tags: snacks, peanut butter, nut butter, blender recipe




Cinnamon Almond Butter Ingredients 16 oz. roasted almonds 2 teaspoons ground cinnamon1 tablespoon maple syrup InstructionsBlend all ingredients in a blender or food processor until smooth. 

How To Make Peanut Butter + More Nut Butters

Easy recipe for natural, homemade peanut butter, and more nut butter recipe ideas. These nut butter recipes are perfect for snacking or or as homemade edible gifts.  Christmas is next week, so I wanted to share with you an easy last-mute homemade gift idea. I absolutely love making my own nut butters at home. From homemade peanut butter to homemade nutella, making your own nut butter couldn't be easier. Though we love homemade peanut butter, almond butter, and nutella for snacking, they also make the cutest, most delicious gifts when packaged in mini canning jars. This week instead of making one batch of homemade peanut or almond butter, I made three varieties of nut butter. I made you a little video to show just how simple and gorgeous these nut butters are. You can watch here or over on my YouTube channel. If you like these little cooking videos, be sure to subscribe to my channel for updates and let me know if there's anything you'd like to see in the future. 
Ever since I tried the freshly ground peanut butter and almond butter from our local natural foods store, I've been hooked! It's so tasty, but it's also quite expensive. I realized I could make peanut butter at home for less money. Homemade peanut butter is so quick and easy I feel like there's really no excuse not to make it myself. All you need to make peanut butter at home is one ingredient! Peanuts! I use roasted peanuts and add a pinch of Himalayan pink salt. If I'm feeling extra decadent, I'll drizzle in a splash of maple syrup. Lately I've noticed that many brands of peanut butter, even the organic brands, have added palm oil and sugar. Making peanut butter at home means I can make a pure peanut butter without any additives. Check out how creamy that peanut butter is in the image above! I didn't add any oils to it, it's just peanuts blended in my Vitamix. My six year old said this about our homemade peanut butter: "It's so much better than from the store! I love how it's so smooth."
Get the recipe for homemade nutella here!  If you're giving these nut butters as gifts for the holidays, like I am, I recommend packaging each flavor in a small canning jar. Place the three jars in a small basket and include some "dippers" such as pretzels and apples. See the video for more!

How to make peanut butterPeanut Butter RecipeBy yummy mummy kitchen
Published 12/19/2016

How to make delicious, natural, homemade peanut butter. Ingredients16 oz. roasted peanuts pinch of Himalayan salt (optional)InstructionsPlace the peanuts in a blender or bowl of a food processor. Pulse until the nuts are coarsely chopped, then turn the blender higher and continue to blend until nuts have turned into peanut butter. Blend longer for smooth peanut butter, and shorter for chunky. Taste and add salt to taste if desired. Transfer to a jar or storage container. Yield: makes about 1 1/2 cups
Prep Time: 7 mins. Total time: 7 mins.
Tags: snacks, peanut butter, nut butter, blender recipe




Cinnamon Almond Butter Ingredients 16 oz. roasted almonds 2 teaspoons ground cinnamon1 tablespoon maple syrup InstructionsBlend all ingredients in a blender or food processor until smooth. 

Vegan Gingerbread Cookies

The perfect vegan gingerbread cut-out cookies made with coconut oil and wholesome ingredients. These not-too-sweet gingerbread cookies are perfect for decorating, snacking, or leaving for Santa.

Santa is coming in less the two weeks! Our Elf on the Shelf is busy getting into mischief, and we are busy finishing up school for the year and getting gifts. Baking cookies for Santa is one of our favorite family holiday traditions. The kids are still in that magical stage where they are filled with excitement at the thought of Santa coming and eating their cookies. And what could be more fun than a sweet edible art project?

One of my most popular holiday recipes here is this Vegan Sugar Cookie recipe. It's so perfect for cut-outs because the dough doesn't spread. I love hearing happy bakers' reviews every year, and just got an email from a mom with dairy intolerant children thanking me for the recipe. So I wanted to make you a vegan gingerbread cookie recipe that's made much the same way. Instead of butter, we use coconut oil, and not too much of it. To make these vegan gingerbread cut-outs more natural and wholesome, I use organic whole wheat pastry flour. It's similar to whole wheat flour, but more finely ground, so it's perfect for pastry, as the name implies. To naturally sweeten these gingerbread cookies, I used a mix of coconut sugar (you could use brown sugar if you prefer) and molasses. I recently learned that molasses is one of the most nutritious sweeteners, and it gives these cookies that classic gingerbread flavor.
One of the benefits of making vegan cookies is that without any eggs, you're free to sample the dough without care. And boy did I sample the dough. Have to make sure it's just right, you know. This vegan gingerbread cookie dough is perfect for cut outs. It's easy to roll and cut, and won't spread, so whether you're making gingerbread boys and girls, or any other shape, the edges will remain clean. I always love making snowflake shaped cookies during the holidays, but I really loved the mini bite sized cookies this year. They are the perfect size and so cute.  We are nibbling a few of these today with our afternoon tea, and will stash the rest in the freezer until Christmas Eve. I tosses in some mini Enjoy Life chocolate chips and uses some more for decorating. They are completely optional, however.  Happy holidays to you!
Vegan Gingerbread CookiesPRINTER FRIENDLY RECIPE
By yummy mummy kitchen

The perfect vegan gingerbread cut-out cookies made with coconut oil and wholesome ingredients.Ingredients1 ½ cups all-purpose flour1 ½ cups whole wheat pastry flour 1 teaspoon baking soda1 ½ teaspoons baking powder1/2 teaspoon sea salt1 tablespoon ground ginger2 teaspoons ground cinnamon¼ teaspoon ground cloves5 tablespoons melted coconut oil ¾ cup coconut sugar (or brown sugar)½ cup molasses1 flax egg*2 teaspoons vanilla1/4 cup mini chocolate chips (optional) I used Enjoy Life brand2 tablespoons almond milk, plus more for icing if using 1 cup powdered sugar for icing (optional) InstructionsIn a medium bowl, whisk together the flours, baking soda, baking powder, salt, ginger, cinnamon, and cloves. In the bowl of a mixer, beat together the coconut oil, coconut sugar, molasses, flax egg, vanilla, and almond milk. On low speed, beat in the dry ingredients until incorporated. If the dough is too dry to come together, add another tablespoon of milk until it can form a ball. Flatten dough into a disk and wrap with plastic wrap. Refrigerate for at least two hours or overnight. Preheat the oven to 375 degrees F. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut into favorite shapes and place on a cookie sheet lined with parchment paper or a silicon mat. Bake for 7-10 minutes and cool. Enjoy your cookies naked or make an icing by whisking together 1 cup of powdered sugar and 1 tablespoon of almond milk at a time until desired consistency. Melted chocolate is also a fun way to decorate your cookies! Yield: serves about 24
Prep Time: 15 mins. Cook time: 7 mins.
Total time: 22 mins.

*To make a flax egg: Stir together 1 tablespoon flax meal and 3 tablespoons warm water. Let sit for 10 minutes.