Marina Delio's Blog, page 3
January 15, 2018
Chana Masala
This easy Chana Masala recipe makes eating a healthy Indian meal at home so quick and delicious! Chana masala is simple, satisfying, hearty, and wholesome. It's delicious with a side of rice or quinoa, scooped up with naan bread, or as part of a Buddha bowl style meal. 
My family has been on an Indian food kick lately. A few months ago I was all about the Thai coconut chickpea curries like this Yellow Curry with Chickpeas and Roasted Vegetables. One night recently we decided to take the night off and go to our local Indian restaurant, Flavor of India. With an overtired little one, eating at a restaurant was just not going to happen, so Yummy Hubby took our meal to go on the way home from work. I love that Flavor of India here in Santa Barbara offers online ordering and many vegetarian and vegan options. It had been ages since I'd had a good Indian meal, and it reminded me how much I love this cuisine. While Yummy Hubby gets Benghan Barta, a roasted eggplant dish, my go-to is almost always Chana Masala.
Chana Masala is like a chickpea curry. Flavor of India describes it simply as "Chickpeas in a specially spiced sauce." After enjoying Chana Masala at restaurants, and even grabbing the freezer version from Trader Joe's, I couldn't wait to try making this classic Indian recipe at home. I can usually create a recipe just by looking over the ingredients list on a store bought package, but chana masala turned out to be a little more difficult. Though chana masala is mostly simple ingredients like onions, tomatoes, and chickpeas, it also includes spices that are not typically found in American kitchens. The most unlikely spice being Amchur, which is also known as dried mango powder. Amuchr gives recipes like chana masala and other Indian dishes a sharp tangy bite. You can read more about it here on Food52. Chana masala is meant to be a casual fuss-free meal, and I wanted to keep this recipe easy and fuss-free, so I've made it with ingredients you can find more easily. The bulk of the traditional chana masala spices are easy to find: cumin, turmeric, and garam masala are all available at most grocery stores. Garam masala might be a new one in your kitchen. Garam masala is actually a blend of spices. If you would prefer to make your own blend, there are recipes online. I found this chana masala recipe to be just as delicious, but if you'd like to make a more authentic version, feel free to add a pinch of dried mango powder and omit the lemon juice I've included in the recipe. Cumin seeds are also commonly used, but again, since I didn't have any in my spice cabinet, they weren't included here.
I love the simplicity of dishes like this chana masala. It simmers away in one pan while some rice or quinoa does its thing in the Instant Pot. I love using the saucy chickpeas as a starting point for a Buddha bowl style dinner. This time I've added avocado and roasted butternut squash, but you could use any veggies you happen to have. An Indian chutney or sauce would be great to add too. Make one and tag me on Instagram @yummymummykitchen because I love to see what you're making and get new ideas!
This recipe wasn't the easiest to photograph, but the video is a better example of how this recipe comes together. Don't miss it!
Yield: Serves 4Author: Yummy Mummy KitchenPrint Recipe
Chana MasalaThis easy chana masala is such a satisfying and hearty Indian dish. Serve with rice or naan and your favorite veggies for a simple meal.prep time: 10 MINScook time: 40 MINStotal time: 50 minsingredients
1 yellow onion, diced 1/8 teaspoon salt 4 cloves garlic, minced 1 tablespoon minced fresh ginger1 teaspoon cumin1/2 teaspoon turmeric1 teaspoon garam masalapinch ground red pepper 1 cup chopped tomatoes (about 3 Romas) 3/4 cup vegetable broth 1 teaspoon coconut sugar 1 1/2 cups drained chickpeas (garbanzo beans)1/4 cup chopped cilantro juice of 1/2 lemon instructions
Heat a large skillet over medium heat. Add a splash of olive oil, coconut oil, or vegetable broth and saute the onion until tender and golden, about 7 minutes. Add the garlic and ginger and saute another minute longer. Add the cumin, turmeric, garam masala, and red pepper and stir in. Add the tomatoes, broth, and coconut sugar and bring to a simmer. Cover and let cook down over low heat for 30 minutes, stirring occasionally. The tomatoes should have broken down into a nice sauce. Add more red pepper for heat and season with salt to taste. Add the chickpeas, cilantro, and lemon juice. Serve over rice. notes* You may want to double this recipe if using as a main dish for four people.
* If you love your greens like I do, try wilting in some fresh baby spinach at the end.
* For a more authentic chana masala, replace the lemon juice with a pinch of Amchur (dried mango powder) and add cumin seeds.
*Nutrition Information is approximate, calculated by a third party site, and calculated for 1/3 of the chana masala recipe without rice or vegetables.calories
117fat (grams)
1.4sat. fat (grams)
0carbs (grams)
22protein (grams)
6sugar (grams)
7http://www.yummymummykitchen.com/2018/01/chana-masala.htmlCreated using The Recipes Generator.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:'';display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; padding:5px;border-radius:3px;cursor:pointer}#recipe .time{text-transform:uppercase;font-size:12px;text-align:center;background:#fff;padding:15px 0;margin-bottom:20px}#recipe .time span:not(:last-child){margin-right:12px}#recipe .time span:not(:last-child):after{content:'';display:inline-block;height:10px;width:1px;background:#000;vertical-align:middle;margin-left:12px}#recipe .summary{line-height:1.7;font-style:italic}.ingredients{line-height:1.7;clear:both}.ingredients h3,.instructions h3,.notes h3{font-size:20px !important;font-weight:400 !important;margin-bottom:0;color:#000;text-transform: uppercase;}.ingredients ul{margin:0!important;margin-top:5px !important;}.instructions li{margin-bottom:15px !important;line-height:1.6;text-align:left;}.ingredients li{text-align:left}#recipe .instructions{margin-top: 30px;}#recipe .instructions ol,#recipe .instructions ol li {list-style:decimal !important;}#recipe .instructions ol{padding-left:39px;margin:0!important;margin-top:6px !important;}.posturl{border-top:1px solid #ccc;padding-top:10px;}.ing-section{padding-left:20px;margin: 10px 0;}.ing-section > span{font-weight:700}.recipe-credit{font-size:13px;border-top: 1px solid #ccc;padding:10px;text-align:center;background:#ffffff;margin:-20px;margin-top:15px;}.recipe-credit a{color:blue;text-decoration:none;}.copyright-statement{font-size: 13px;font-style:italic;border-top: 1px solid #ccc;margin-top:15px;padding-top:15px;line-height:1.6;}.notes pre{font-size: 15px;margin: 10px 0;padding-left: 20px;font-family: inherit;line-height: 1.7;white-space: pre-line;}.notes h3{margin: 0}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info>div {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info>div:nth-child(5) ~ div{margin-top: 20px;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}#recipe .info{position:relative}#recipe .image{text-align:center;margin:25px 0}#recipe .image img{max-width:100%;width:150px;height:150px;-o-object-fit:cover;object-fit:cover;border-radius:150px}#recipe .recipe-name{margin-top: 20px;text-align:center}#recipe .summary{margin:20px 0;clear:both;line-height:1.7;font-style:italic}#recipe .time{clear:both;border-top:1px dotted #000;border-bottom:1px dotted #000;border-right:0;border-left:0}
My family has been on an Indian food kick lately. A few months ago I was all about the Thai coconut chickpea curries like this Yellow Curry with Chickpeas and Roasted Vegetables. One night recently we decided to take the night off and go to our local Indian restaurant, Flavor of India. With an overtired little one, eating at a restaurant was just not going to happen, so Yummy Hubby took our meal to go on the way home from work. I love that Flavor of India here in Santa Barbara offers online ordering and many vegetarian and vegan options. It had been ages since I'd had a good Indian meal, and it reminded me how much I love this cuisine. While Yummy Hubby gets Benghan Barta, a roasted eggplant dish, my go-to is almost always Chana Masala.
Chana Masala is like a chickpea curry. Flavor of India describes it simply as "Chickpeas in a specially spiced sauce." After enjoying Chana Masala at restaurants, and even grabbing the freezer version from Trader Joe's, I couldn't wait to try making this classic Indian recipe at home. I can usually create a recipe just by looking over the ingredients list on a store bought package, but chana masala turned out to be a little more difficult. Though chana masala is mostly simple ingredients like onions, tomatoes, and chickpeas, it also includes spices that are not typically found in American kitchens. The most unlikely spice being Amchur, which is also known as dried mango powder. Amuchr gives recipes like chana masala and other Indian dishes a sharp tangy bite. You can read more about it here on Food52. Chana masala is meant to be a casual fuss-free meal, and I wanted to keep this recipe easy and fuss-free, so I've made it with ingredients you can find more easily. The bulk of the traditional chana masala spices are easy to find: cumin, turmeric, and garam masala are all available at most grocery stores. Garam masala might be a new one in your kitchen. Garam masala is actually a blend of spices. If you would prefer to make your own blend, there are recipes online. I found this chana masala recipe to be just as delicious, but if you'd like to make a more authentic version, feel free to add a pinch of dried mango powder and omit the lemon juice I've included in the recipe. Cumin seeds are also commonly used, but again, since I didn't have any in my spice cabinet, they weren't included here.
I love the simplicity of dishes like this chana masala. It simmers away in one pan while some rice or quinoa does its thing in the Instant Pot. I love using the saucy chickpeas as a starting point for a Buddha bowl style dinner. This time I've added avocado and roasted butternut squash, but you could use any veggies you happen to have. An Indian chutney or sauce would be great to add too. Make one and tag me on Instagram @yummymummykitchen because I love to see what you're making and get new ideas!
This recipe wasn't the easiest to photograph, but the video is a better example of how this recipe comes together. Don't miss it!
Yield: Serves 4Author: Yummy Mummy KitchenPrint Recipe
Chana MasalaThis easy chana masala is such a satisfying and hearty Indian dish. Serve with rice or naan and your favorite veggies for a simple meal.prep time: 10 MINScook time: 40 MINStotal time: 50 minsingredients1 yellow onion, diced 1/8 teaspoon salt 4 cloves garlic, minced 1 tablespoon minced fresh ginger1 teaspoon cumin1/2 teaspoon turmeric1 teaspoon garam masalapinch ground red pepper 1 cup chopped tomatoes (about 3 Romas) 3/4 cup vegetable broth 1 teaspoon coconut sugar 1 1/2 cups drained chickpeas (garbanzo beans)1/4 cup chopped cilantro juice of 1/2 lemon instructions
Heat a large skillet over medium heat. Add a splash of olive oil, coconut oil, or vegetable broth and saute the onion until tender and golden, about 7 minutes. Add the garlic and ginger and saute another minute longer. Add the cumin, turmeric, garam masala, and red pepper and stir in. Add the tomatoes, broth, and coconut sugar and bring to a simmer. Cover and let cook down over low heat for 30 minutes, stirring occasionally. The tomatoes should have broken down into a nice sauce. Add more red pepper for heat and season with salt to taste. Add the chickpeas, cilantro, and lemon juice. Serve over rice. notes* You may want to double this recipe if using as a main dish for four people.
* If you love your greens like I do, try wilting in some fresh baby spinach at the end.
* For a more authentic chana masala, replace the lemon juice with a pinch of Amchur (dried mango powder) and add cumin seeds.
*Nutrition Information is approximate, calculated by a third party site, and calculated for 1/3 of the chana masala recipe without rice or vegetables.calories
117fat (grams)
1.4sat. fat (grams)
0carbs (grams)
22protein (grams)
6sugar (grams)
7http://www.yummymummykitchen.com/2018/01/chana-masala.htmlCreated using The Recipes Generator.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:'';display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; padding:5px;border-radius:3px;cursor:pointer}#recipe .time{text-transform:uppercase;font-size:12px;text-align:center;background:#fff;padding:15px 0;margin-bottom:20px}#recipe .time span:not(:last-child){margin-right:12px}#recipe .time span:not(:last-child):after{content:'';display:inline-block;height:10px;width:1px;background:#000;vertical-align:middle;margin-left:12px}#recipe .summary{line-height:1.7;font-style:italic}.ingredients{line-height:1.7;clear:both}.ingredients h3,.instructions h3,.notes h3{font-size:20px !important;font-weight:400 !important;margin-bottom:0;color:#000;text-transform: uppercase;}.ingredients ul{margin:0!important;margin-top:5px !important;}.instructions li{margin-bottom:15px !important;line-height:1.6;text-align:left;}.ingredients li{text-align:left}#recipe .instructions{margin-top: 30px;}#recipe .instructions ol,#recipe .instructions ol li {list-style:decimal !important;}#recipe .instructions ol{padding-left:39px;margin:0!important;margin-top:6px !important;}.posturl{border-top:1px solid #ccc;padding-top:10px;}.ing-section{padding-left:20px;margin: 10px 0;}.ing-section > span{font-weight:700}.recipe-credit{font-size:13px;border-top: 1px solid #ccc;padding:10px;text-align:center;background:#ffffff;margin:-20px;margin-top:15px;}.recipe-credit a{color:blue;text-decoration:none;}.copyright-statement{font-size: 13px;font-style:italic;border-top: 1px solid #ccc;margin-top:15px;padding-top:15px;line-height:1.6;}.notes pre{font-size: 15px;margin: 10px 0;padding-left: 20px;font-family: inherit;line-height: 1.7;white-space: pre-line;}.notes h3{margin: 0}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info>div {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info>div:nth-child(5) ~ div{margin-top: 20px;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}#recipe .info{position:relative}#recipe .image{text-align:center;margin:25px 0}#recipe .image img{max-width:100%;width:150px;height:150px;-o-object-fit:cover;object-fit:cover;border-radius:150px}#recipe .recipe-name{margin-top: 20px;text-align:center}#recipe .summary{margin:20px 0;clear:both;line-height:1.7;font-style:italic}#recipe .time{clear:both;border-top:1px dotted #000;border-bottom:1px dotted #000;border-right:0;border-left:0}
January 8, 2018
Slow Cooker or Instant Pot Steel Cut Oats
Warm up with the easiest steel cut oats ever! The slow cooker or instant pot does all the work, and you get to enjoy a warm and cozy, super wholesome breakfast.
Do you ever feel like there is so much to do in the morning that eating a healthy breakfast is a challenge? That happens to me all the time. With packing kids' school lunches, wrangling dogs, and finding missing shoes (why is there always a missing shoe?!) breakfast sometimes takes a backseat for me. I usually make up for it with a big green protein smoothie mid-morning, but when the weather is cold we start feeling like warm and cozy meals in place of some of those smoothies. Enter easy steel cut oats, cooked in the slow cooker or instant pot. This recipe is my current go-to breakfast.
On a recent Whole Foods trip, my littlest daughter wanted to try a package of instant apple cinnamon oatmeal. The kind you just have to add hot water to and a minute later it's ready. I let her try it, but she wasn't a fan, luckily, because it did have added sugar and who knows what else in it. While the instant oatmeal is crazy easy, making steel cut oats from scratch doesn't take much more effort. I wanted to show you two easy ways to cook steel cut oats - fast, in the instant pot, and slow, in the slow cooker.
CONTINUE READING THIS POST »
Do you ever feel like there is so much to do in the morning that eating a healthy breakfast is a challenge? That happens to me all the time. With packing kids' school lunches, wrangling dogs, and finding missing shoes (why is there always a missing shoe?!) breakfast sometimes takes a backseat for me. I usually make up for it with a big green protein smoothie mid-morning, but when the weather is cold we start feeling like warm and cozy meals in place of some of those smoothies. Enter easy steel cut oats, cooked in the slow cooker or instant pot. This recipe is my current go-to breakfast.
On a recent Whole Foods trip, my littlest daughter wanted to try a package of instant apple cinnamon oatmeal. The kind you just have to add hot water to and a minute later it's ready. I let her try it, but she wasn't a fan, luckily, because it did have added sugar and who knows what else in it. While the instant oatmeal is crazy easy, making steel cut oats from scratch doesn't take much more effort. I wanted to show you two easy ways to cook steel cut oats - fast, in the instant pot, and slow, in the slow cooker.
CONTINUE READING THIS POST »
January 4, 2018
Nut Free No Bake Energy Balls
These no-bake energy balls are nut-free, gluten-free, and dairy-free. They are a great lunch box snack for kids or adults. 
After a month long break from school, planned for the holiday break, and unplanned due to the Thomas Fire, I feel like I'm just starting to get back into a normal routine. It feels like the fall back-to-school season all over again, going from no routine and sleeping in, to making breakfasts and packing lunches all before 7:30am. As part of my food prep for the week I made these nut-free energy balls. While thankfully there aren't any nut allergies in my family, I know that's not the case for many, many others. And since nut allergies can be so frighteningly dangerous, it is best to keep school lunch boxes free of nuts, to keep our littlest friends safe.
I usually make our energy balls with peanut butter, but I wanted to make a version that was more allergy friendly. This nut-free, gluten-free energy bite recipe is adapted from this Trail Mix Energy Ball recipe I made a few months ago. These no-bake energy balls are: gluten-free, dairy-free, and nut-free, so they are perfect for kids of any age to take to school. Truth be told though, Yummy Hubby and I probably eat more of these energy balls than the kids do. They are such a tasty little treat to grab when you need a snack on the go, which it seems I always do. Let's check out the simple ingredients in these no-bake energy balls.
There's so much goodness going on here. I've used certified gluten free oats from Bob's Red Mill. This time I used quick oats, but old fashioned are fine too. Flax meal works as a binder and adds a great Omega-3 boost. I keep a package of flax seeds in the freezer and make my own flax meal by blending it in the blender. I add flax meal to my smoothies every day. Sunflower seed butter adds flavor and moisture, and maple syrup adds sweetness and stickiness. You could also use agave or honey if you prefer. Energy balls always need a bit of crunch for texture variation, if you ask me. So instead of my usual nuts, I used toasted sunflower seeds. Mini chocolate chips from Enjoy Life make these extra fun. Enjoy Life chocolate chips are nut-free, dairy-free, and gluten-free.
Mix it all up and store your energy balls in the refrigerator for whenever you need a quick snack, or to pack in lunch boxes.
Yield: About 12Author: Yummy Mummy KitchenPrint Recipe
Nut-Free Energy BallsThese nut-free, gluten-free, dairy-free energy balls are an easy snack to make and pack in lunch boxes. Studded with sunflower seeds and chocolate chips, these bites are a simply delicious snack.prep time: 10 MINScook time: total time: 10 minsingredients
1 cup quick oats (certified gluten-free if needed)*1/3 cup flax meal1/2 cup sunflower seed butter1/4 cup maple syrup 1/8 cup raw or toasted sunflower seeds1/8 cup Enjoy Life mini chocolate chipsinstructions
Place the oats and flax meal in a medium sized bowl. Stir to combine. Add the seed butter and maple syrup and stir to combine. Stir in the sunflower seeds and chocolate chips. This mixture should form a dough that's easy to form into balls that stick together. If the mixture seems too dry, add a splash more maple syrup, or add a drizzle of coconut oil. Using a small cookie scoop or tablespoon, roll the dough into balls. Transfer to a small storage container and keep in the refrigerator. notes*If serving this to anyone with a severe nut allergy, be sure all ingredients are made in a nut-free facility to avoid cross contamination. If you would like to use old fashioned rolled oats, I recommend making this recipe in a food processor so that the oats get slightly broken up.
Nutrition Information is based on 1/12 of the recipe and has been calculated by a third party site. Nutrition information is approximate.calories
141fat (grams)
10sat. fat (grams)
1carbs (grams)
11protein (grams)
4sugar (grams)
5http://www.yummymummykitchen.com/2018/01/nut-free-no-bake-energy-balls-gluten-free.htmlCreated using The Recipes Generator.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:'';display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; padding:5px;border-radius:3px;cursor:pointer}#recipe .time{text-transform:uppercase;font-size:12px;text-align:center;background:#fff;padding:15px 0;margin-bottom:20px}#recipe .time span:not(:last-child){margin-right:12px}#recipe .time span:not(:last-child):after{content:'';display:inline-block;height:10px;width:1px;background:#000;vertical-align:middle;margin-left:12px}#recipe .summary{line-height:1.7;font-style:italic}.ingredients{line-height:1.7;clear:both}.ingredients h3,.instructions h3,.notes h3{font-size:20px !important;font-weight:400 !important;margin-bottom:0;color:#000;text-transform: uppercase;}.ingredients ul{margin:0!important;margin-top:5px !important;}.instructions li{margin-bottom:15px !important;line-height:1.6;text-align:left;}.ingredients li{text-align:left}#recipe .instructions{margin-top: 30px;}#recipe .instructions ol,#recipe .instructions ol li {list-style:decimal !important;}#recipe .instructions ol{padding-left:39px;margin:0!important;margin-top:6px !important;}.posturl{border-top:1px solid #ccc;padding-top:10px;}.ing-section{padding-left:20px;margin: 10px 0;}.ing-section > span{font-weight:700}.recipe-credit{font-size:13px;border-top: 1px solid #ccc;padding:10px;text-align:center;background:#ffffff;margin:-20px;margin-top:15px;}.recipe-credit a{color:blue;text-decoration:none;}.copyright-statement{font-size: 13px;font-style:italic;border-top: 1px solid #ccc;margin-top:15px;padding-top:15px;line-height:1.6;}.notes pre{font-size: 15px;margin: 10px 0;padding-left: 20px;font-family: inherit;line-height: 1.7;white-space: pre-line;}.notes h3{margin: 0}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info>div {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info>div:nth-child(5) ~ div{margin-top: 20px;}.nutrition-info>div p{margin-top: 0;margin-bottom: 7px;}#recipe .info{position:relative}#recipe .image{text-align:center;margin:25px 0}#recipe .image img{max-width:100%;width:150px;height:150px;-o-object-fit:cover;object-fit:cover;border-radius:150px}#recipe .recipe-name{margin-top: 20px;text-align:center}#recipe .summary{margin:20px 0;clear:both;line-height:1.7;font-style:italic}#recipe .time{clear:both;border-top:1px dotted #000;border-bottom:1px dotted #000;border-right:0;border-left:0}
Don't forget to Pin-it for later!
After a month long break from school, planned for the holiday break, and unplanned due to the Thomas Fire, I feel like I'm just starting to get back into a normal routine. It feels like the fall back-to-school season all over again, going from no routine and sleeping in, to making breakfasts and packing lunches all before 7:30am. As part of my food prep for the week I made these nut-free energy balls. While thankfully there aren't any nut allergies in my family, I know that's not the case for many, many others. And since nut allergies can be so frighteningly dangerous, it is best to keep school lunch boxes free of nuts, to keep our littlest friends safe.
I usually make our energy balls with peanut butter, but I wanted to make a version that was more allergy friendly. This nut-free, gluten-free energy bite recipe is adapted from this Trail Mix Energy Ball recipe I made a few months ago. These no-bake energy balls are: gluten-free, dairy-free, and nut-free, so they are perfect for kids of any age to take to school. Truth be told though, Yummy Hubby and I probably eat more of these energy balls than the kids do. They are such a tasty little treat to grab when you need a snack on the go, which it seems I always do. Let's check out the simple ingredients in these no-bake energy balls.
There's so much goodness going on here. I've used certified gluten free oats from Bob's Red Mill. This time I used quick oats, but old fashioned are fine too. Flax meal works as a binder and adds a great Omega-3 boost. I keep a package of flax seeds in the freezer and make my own flax meal by blending it in the blender. I add flax meal to my smoothies every day. Sunflower seed butter adds flavor and moisture, and maple syrup adds sweetness and stickiness. You could also use agave or honey if you prefer. Energy balls always need a bit of crunch for texture variation, if you ask me. So instead of my usual nuts, I used toasted sunflower seeds. Mini chocolate chips from Enjoy Life make these extra fun. Enjoy Life chocolate chips are nut-free, dairy-free, and gluten-free.
Mix it all up and store your energy balls in the refrigerator for whenever you need a quick snack, or to pack in lunch boxes.
Yield: About 12Author: Yummy Mummy KitchenPrint Recipe
Nut-Free Energy BallsThese nut-free, gluten-free, dairy-free energy balls are an easy snack to make and pack in lunch boxes. Studded with sunflower seeds and chocolate chips, these bites are a simply delicious snack.prep time: 10 MINScook time: total time: 10 minsingredients1 cup quick oats (certified gluten-free if needed)*1/3 cup flax meal1/2 cup sunflower seed butter1/4 cup maple syrup 1/8 cup raw or toasted sunflower seeds1/8 cup Enjoy Life mini chocolate chipsinstructions
Place the oats and flax meal in a medium sized bowl. Stir to combine. Add the seed butter and maple syrup and stir to combine. Stir in the sunflower seeds and chocolate chips. This mixture should form a dough that's easy to form into balls that stick together. If the mixture seems too dry, add a splash more maple syrup, or add a drizzle of coconut oil. Using a small cookie scoop or tablespoon, roll the dough into balls. Transfer to a small storage container and keep in the refrigerator. notes*If serving this to anyone with a severe nut allergy, be sure all ingredients are made in a nut-free facility to avoid cross contamination. If you would like to use old fashioned rolled oats, I recommend making this recipe in a food processor so that the oats get slightly broken up.
Nutrition Information is based on 1/12 of the recipe and has been calculated by a third party site. Nutrition information is approximate.calories
141fat (grams)
10sat. fat (grams)
1carbs (grams)
11protein (grams)
4sugar (grams)
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December 28, 2017
Instant Pot Lentil Soup
This simple veggie lentil soup is one of my family's favorite soups! Instant Pot Lentil Soup is hearty, satisfying, and filling. It's feel-good food that's filled with fiber, protein, vitamins, and minerals. Lentil soup makes a great dinner any night of the week and an Instant Pot pressure cooker makes it easier than ever. 
Have you hopped on the Instant Pot train yet? Bloggers and foodies have been going crazy for Instant Pots over the past few years! If you're not familiar with them yet, Instant Pots are multi-function electric pressure cookers. I got myself an Instant Pot for Christmas last year, but, I'm kind of embarrassed to admit, it sat in the box for months. As much as I wanted to cook some beans at lightening speed, I had seen pictures of pressure cookers exploding and damaging kitchens, and got totally freaked out. Once I got past that fear and learned more about the Instant Pot, I learned that it's actually much safer than the stove top pressure cookers I'd seen in those images. One I tried it, I was hooked. Using the Instant Pot is so easy!
Lentil soup has long been a regular on our dinner rotation. It's been my littlest daughter's #1 favorite soup since she was just a toddler. Adapting my go-to veggie lentil soup for the Instant Pot was a no-brainer. This recipe takes just a few minutes of chopping and tossing veggies into the pot before the Instant Pot does all the work. The lentil soup came out just as delicious as when I make it on the stovetop and I know I'll be making it in the Instant Pot from now on.
CONTINUE READING THIS POST »
Have you hopped on the Instant Pot train yet? Bloggers and foodies have been going crazy for Instant Pots over the past few years! If you're not familiar with them yet, Instant Pots are multi-function electric pressure cookers. I got myself an Instant Pot for Christmas last year, but, I'm kind of embarrassed to admit, it sat in the box for months. As much as I wanted to cook some beans at lightening speed, I had seen pictures of pressure cookers exploding and damaging kitchens, and got totally freaked out. Once I got past that fear and learned more about the Instant Pot, I learned that it's actually much safer than the stove top pressure cookers I'd seen in those images. One I tried it, I was hooked. Using the Instant Pot is so easy!
Lentil soup has long been a regular on our dinner rotation. It's been my littlest daughter's #1 favorite soup since she was just a toddler. Adapting my go-to veggie lentil soup for the Instant Pot was a no-brainer. This recipe takes just a few minutes of chopping and tossing veggies into the pot before the Instant Pot does all the work. The lentil soup came out just as delicious as when I make it on the stovetop and I know I'll be making it in the Instant Pot from now on.
CONTINUE READING THIS POST »
December 22, 2017
Gluten Free Gingerbread Cookies
Gluten free gingerbread cookies made with an almond flour base and sweetened naturally with maple syrup and molasses. These paleo gingerbread cookies are perfect for cut-outs, gingerbread houses, or snacking. This post is sponsored by Horizon Organic.
Christmas is just a few days away and we are finally feeling the Christmas spirit. Admittedly, it was an unusual start to the holidays. The Thomas fire broke out, which cancelled school for all the kids in Santa Barbara, rained down ash, and sent us fleeing town in search of fresh air. Our home was in an evacuation zone, so instead of hanging stockings, we were packing up our most treasured things and putting them in storage. Firefighters from around the state, even around the country, came to help and did a completely amazing job of getting the fire under control. The evacuation warning was just lifted and the sky is clear once again. So today we put up our stockings, turned up the Christmas music, and jumped right into one of our favorite holiday traditions - cookie baking! A heartfelt thank you and bravo to all firefighters and firefighter families for sacrificing so much!
I'm excited to share these gluten free gingerbread cookies with you because we had so much fun making them and they are so tasty. These paleo gingerbread cookies are so tasty, and so much more nutritious than the average cookie, that I'm having a few with my morning coffee right now. My cutie is going to show you how it's done. I know these warm gingerbread cookies will get you into the holiday spirit too.
CONTINUE READING THIS POST »
Christmas is just a few days away and we are finally feeling the Christmas spirit. Admittedly, it was an unusual start to the holidays. The Thomas fire broke out, which cancelled school for all the kids in Santa Barbara, rained down ash, and sent us fleeing town in search of fresh air. Our home was in an evacuation zone, so instead of hanging stockings, we were packing up our most treasured things and putting them in storage. Firefighters from around the state, even around the country, came to help and did a completely amazing job of getting the fire under control. The evacuation warning was just lifted and the sky is clear once again. So today we put up our stockings, turned up the Christmas music, and jumped right into one of our favorite holiday traditions - cookie baking! A heartfelt thank you and bravo to all firefighters and firefighter families for sacrificing so much!
I'm excited to share these gluten free gingerbread cookies with you because we had so much fun making them and they are so tasty. These paleo gingerbread cookies are so tasty, and so much more nutritious than the average cookie, that I'm having a few with my morning coffee right now. My cutie is going to show you how it's done. I know these warm gingerbread cookies will get you into the holiday spirit too.
CONTINUE READING THIS POST »
December 19, 2017
Curry Soup
A warming Thai style coconut curry soup and a giveaway! This post is sponsored by PUR®. All opinions are my own. Thank you to my sponsors for helping to keep this blog running. 
Every year when the weather gets colder soup recipes pick up here on the blog and I start craving spicy, warming soups. This curry soup with veggies and rice noodles is a fun addition to the soup rotation. I added a couple of curry recipes to the blog this year that my family and friends have enjoyed. This Yellow Curry with Chickpeas and Roasted Vegetables is one of my favorite easy dinners. Curry soup is a similar idea, but I add more flavor at the start and more water to thin the curry into a broth.
This curry soup is spicy (a little or a lot), warming, satisfying, veggie-packed, and done in about 20 minutes. Curries like this one are made with some of my favorite healing ingredients that never fail to make me feel nourished: ginger, garlic, and turmeric. And noodles? Rice noodles add a lot of fun to this curry soup. If you have family and friends staying with you over the holidays, this would be a great recipe to serve. Set out bowls of garnishes and let everyone make their own curry noodle soup bowls. More delicious garnishes could include: roasted peanuts or cashews, raw red onion, crispy tofu, and baby corn.
CONTINUE READING THIS POST »
Every year when the weather gets colder soup recipes pick up here on the blog and I start craving spicy, warming soups. This curry soup with veggies and rice noodles is a fun addition to the soup rotation. I added a couple of curry recipes to the blog this year that my family and friends have enjoyed. This Yellow Curry with Chickpeas and Roasted Vegetables is one of my favorite easy dinners. Curry soup is a similar idea, but I add more flavor at the start and more water to thin the curry into a broth.
This curry soup is spicy (a little or a lot), warming, satisfying, veggie-packed, and done in about 20 minutes. Curries like this one are made with some of my favorite healing ingredients that never fail to make me feel nourished: ginger, garlic, and turmeric. And noodles? Rice noodles add a lot of fun to this curry soup. If you have family and friends staying with you over the holidays, this would be a great recipe to serve. Set out bowls of garnishes and let everyone make their own curry noodle soup bowls. More delicious garnishes could include: roasted peanuts or cashews, raw red onion, crispy tofu, and baby corn.
CONTINUE READING THIS POST »
December 13, 2017
Vegan Hot Chocolate
This super rich and creamy hot chocolate is vegan and paleo. Skip the mix packets and make healthier homemade hot chocolate yourself with just a few pure ingredients from nature.
I had so many recipes I wanted to shoot and share for December. But life has a way of throwing off our plans at times. The Thomas Fire, which is currently burning in the Santa Barbara hills, and already destroyed many homes in Ventura, completely changed all our plans for the week. The air quality is so unsafe to breathe that we can't go outside without wearing masks, and school has been cancelled until after the holiday break. The sky is an ominous orange-brown that makes shooting in natural light nearly impossible. And since I work on the blog mostly when the girls are at school, and in the wee hours of the morning, my recipe calendar is getting ignored. Please bare with me if I take little breaks the rest of this month. I also want to say that I'm thinking of all my friends who have been evacuated and worried about their homes, and give my gratitude to all the firefighters and firefighter families out there who are sacrificing their holidays to help. Now on to the hot chocolate!
I'm so pleased to get to share this comforting holiday (or anytime, really) treat with you. Have you ever had real Italian or French hot chocolate? It is worlds beyond hot chocolate mix packets. It's so thick you're tempted to eat it with a spoon and absolutely delicious. I've been craving a thick, rich, and creamy hot chocolate lately, and this recipe completely scratched that itch. This super creamy vegan and paleo hot chocolate is made with pure and simple secret ingredients. Want to know what they are? It might sound weird at first, but trust me on this one.
CONTINUE READING THIS POST »
I had so many recipes I wanted to shoot and share for December. But life has a way of throwing off our plans at times. The Thomas Fire, which is currently burning in the Santa Barbara hills, and already destroyed many homes in Ventura, completely changed all our plans for the week. The air quality is so unsafe to breathe that we can't go outside without wearing masks, and school has been cancelled until after the holiday break. The sky is an ominous orange-brown that makes shooting in natural light nearly impossible. And since I work on the blog mostly when the girls are at school, and in the wee hours of the morning, my recipe calendar is getting ignored. Please bare with me if I take little breaks the rest of this month. I also want to say that I'm thinking of all my friends who have been evacuated and worried about their homes, and give my gratitude to all the firefighters and firefighter families out there who are sacrificing their holidays to help. Now on to the hot chocolate!
I'm so pleased to get to share this comforting holiday (or anytime, really) treat with you. Have you ever had real Italian or French hot chocolate? It is worlds beyond hot chocolate mix packets. It's so thick you're tempted to eat it with a spoon and absolutely delicious. I've been craving a thick, rich, and creamy hot chocolate lately, and this recipe completely scratched that itch. This super creamy vegan and paleo hot chocolate is made with pure and simple secret ingredients. Want to know what they are? It might sound weird at first, but trust me on this one.
CONTINUE READING THIS POST »
December 6, 2017
Almond Flour Snickerdoodles
These soft snickerdoodle cookies are easy to mix up in one bowl and are done in 20 minutes! Made with almond flour and coconut oil, these snickerdoodles are naturally vegan and gluten-free.
Are you ready to get the holiday baking started? Baking cookies is such a fun holiday tradition. With their warm sweet cinnamon sugar coating and soft interior, snickerdoodles have long been one of my kids' favorite cookies. I wanted a snickerdoodle with a bit more nutrition than the typical white flour, butter, and sugar recipes. Those traditional cookies are delicious, but leave us feeling pretty terrible. And that's how these almond flour snickerdoodles were born. I really love baking with almond flour because it creates delightfully tender baked goods that are a bit heartier and nuttier than typical flours. I absolutely love it in these Chocolate Chunk Cookies. If you think almond flour based cookies have to be heavy, just remember French macarons are almond flour based and as light as can be. In my mind almond flour is a healthier, more natural option than most refined flours, as it's simply ground blanched almonds. Almond flour is pretty much a staple in gluten free and paleo baking. To learn more about the health benefits of almond flour, check out this article from Dr. Axe.
These almond flour snickerdoodles are light, soft, and satisfying. You're going to love them and I'm so excited to share them with you.
CONTINUE READING THIS POST »
Are you ready to get the holiday baking started? Baking cookies is such a fun holiday tradition. With their warm sweet cinnamon sugar coating and soft interior, snickerdoodles have long been one of my kids' favorite cookies. I wanted a snickerdoodle with a bit more nutrition than the typical white flour, butter, and sugar recipes. Those traditional cookies are delicious, but leave us feeling pretty terrible. And that's how these almond flour snickerdoodles were born. I really love baking with almond flour because it creates delightfully tender baked goods that are a bit heartier and nuttier than typical flours. I absolutely love it in these Chocolate Chunk Cookies. If you think almond flour based cookies have to be heavy, just remember French macarons are almond flour based and as light as can be. In my mind almond flour is a healthier, more natural option than most refined flours, as it's simply ground blanched almonds. Almond flour is pretty much a staple in gluten free and paleo baking. To learn more about the health benefits of almond flour, check out this article from Dr. Axe.
These almond flour snickerdoodles are light, soft, and satisfying. You're going to love them and I'm so excited to share them with you.
CONTINUE READING THIS POST »
December 5, 2017
Orange Sunshine Smoothie Parfaits
Mandarin orange smoothies layered with granola, yogurt, and berries create delicious parfaits! This healthy breakfast treat is easy to make vegan and gluten-free. This kid-approved recipe is like sunshine in a glass.
This post is sponsored by Cuties. All opinions are my own.
Layers of crunchy granola, creamy yogurt, fresh berries, and simple mandarin orange smoothie come together to create a delicious Sunshine Smoothie Parfait! This parfait is bursting with color, flavor, vitamin C, and proboitics. These pretty parfaits are a favorite breakfast and after school snack in our house, and always make us happy. Citrus smoothie parfaits are like sunshine in a glass and the perfect way to perk up dreary winter days. Studies like this one in Japan have even found that just smelling citrus has be found to boost mood! CONTINUE READING THIS POST »
This post is sponsored by Cuties. All opinions are my own.
Layers of crunchy granola, creamy yogurt, fresh berries, and simple mandarin orange smoothie come together to create a delicious Sunshine Smoothie Parfait! This parfait is bursting with color, flavor, vitamin C, and proboitics. These pretty parfaits are a favorite breakfast and after school snack in our house, and always make us happy. Citrus smoothie parfaits are like sunshine in a glass and the perfect way to perk up dreary winter days. Studies like this one in Japan have even found that just smelling citrus has be found to boost mood! CONTINUE READING THIS POST »
November 29, 2017
Cauliflower Fettuccine Alfredo
Lighter (& Better That Way) Cauliflower Fettuccini Alfredo from the Fuss-Free Vegan cookbook is a satisfying, veggie-packed vegan dinner that's done in 30 minutes of less! It's easy to make gluten-free too. In the spirit of full disclosure, I received a free review copy of the cookbook, but all opinions are my own.
Cauliflower Fettuccini Alfredo has be on my to-do list for years. I've always hesitated though, worried it wouldn't be as satisfying as the rich and creamy dairy based pastas. And I'll tell you a secret... I'm not a big fan of cauliflower. I love almost all veggies, but good old cauli isn't one of them. I finally got around to trying Cauliflower Fettuccini Alfredo, and my only regret is that I didn't start making this years ago! I was so pleasantly surprised by just how creamy and satisfying this recipe turned out. It even has that addictive umami flavor that cheese has. This lighter cauliflower fettuccini Alfredo will satisfy and pasta craving without weighing you down. CONTINUE READING THIS POST »
Cauliflower Fettuccini Alfredo has be on my to-do list for years. I've always hesitated though, worried it wouldn't be as satisfying as the rich and creamy dairy based pastas. And I'll tell you a secret... I'm not a big fan of cauliflower. I love almost all veggies, but good old cauli isn't one of them. I finally got around to trying Cauliflower Fettuccini Alfredo, and my only regret is that I didn't start making this years ago! I was so pleasantly surprised by just how creamy and satisfying this recipe turned out. It even has that addictive umami flavor that cheese has. This lighter cauliflower fettuccini Alfredo will satisfy and pasta craving without weighing you down. CONTINUE READING THIS POST »
