Category Archives: Snacks

Zucchini Applesauce Oatmeal Cookies (with ginger & apricots)

Yes, they have sugar, but no oil or butter. Made them this morning, my 2yo loves them, and I have to force myself to stop eating them.

Adapted from the recipe on this awesome blog:

  • 1 c whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/8 tsp nutmeg
  • 1/4 c applesauce
  • 1/2 c dark brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 c shredded zucchini, squeezed
  • 2 c oats
  • 1/2 c chopped crystallized ginger
  • 1/2 c (heaping) chopped apricots

* might use a little less ginger next time. I loved them, but they were a little spicy for my toddler


1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with cooking oil (I used coconut oil).

2. In a medium bowl, mix together flour, baking soda, salt, cinnamon, cloves, and nutmeg.

3. In a large bowl, mix together applesauce and brown sugar. Add egg and vanilla, whisking to blend. Add zucchini and stir to blend.

4. Stir in flour mixture, then stir in ginger and apricots.

5. Drop cookie dough in heaping tablespoonfuls, 2 inches apart, onto prepared baking sheets. Bake for 10-12 minutes or until cookies are set. Remove cookies from pans and cool on wire racks.



Sunflower Seed “Salad”

This raw recipe is filled with wonderful nutrients and was very easy to make – only took about 5 minutes! It would go great on toast, crackers, plopped on top of a green salad, or just plain in a bowl (that’s how Olivia ate it).

The recipe was adapted from this blog:

  • 1 cups sunflower seeds, soaked (I soaked for about an hour)
  • 1/2 teaspoon mustard powder (or use already prepared mustard)
  • 1/4 cup chopped celery (I used dried celery salt)
  • 1/4 cup chopped carrots
  • 1 garlic cloves, minced
  • 2 tbsp lemon juice
  • 1/2 tbsp capers
  • 1 tbsp dulse flakes (or any seaweed flake)
  • 1-2 kale leaves, chopped

Throw everything in a food processor and blend until it is pate consistency.  done!


[Kim G]

Blueberry Muffins – healthy!

These are what Olivia and I had for breakfast today!


In a small bowl, mix and let sit for a few minutes:

  • 4 Tbsp Ground Flaxseed
  • 3 tsp Chia Seed
  • 14 Tbsp Water

In large bowl, mix:

  • 2 bananas, mashed
  • 1/2 c applesauce
  • 1/3 c milk (I used oat but any kind will work)
  • flax/chia mixture
  • 1/2 c sugar (I used coconut sugar crystals – lower glycemic levels)
  • 2 c spelt flour
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 c oats
  • 2 Tbsp Hemp Seeds (optional – adds some protein)
  • 1 1/2 c blueberries – folded in after all of above are mixed.

Spoon batter into greased 12 muffin pan.  I filled mine to just over the rim as they don’t rise much.  Bake in 350 oven for 20-25 min.

They came out moist and delish!


[Kim G]




Carrot Cake Cookies

These are so moist and delish.  I keep them in the freezer and take a few out at a time.  Healthy snack!

I did not create this recipe but cannot recall where I found it.

Process til ground:

  • 1c walnuts
  • 1c oats
  • 1/2c raisins
  • 1/2c cranberries or dates

Then add:

  • 1/2c whole wheat pastry flour
  • 1 1/4t baking powder
  • 1 1/4t cinnamon
  • 1/2t ginger
  • 2 carrots, grated
  • 1 apple, grated
  • 1 mashed banana
  • 1/4c almond milk
  • 2T maple syrup

Bake at 350 for 20-25 min

[Kim G]

Breakfast Cookies – freezer friendly!

Sometimes you just don’t feel like making a grand breakfast (or even a simple one).  Make these and freeze them for those days 🙂  Also make a great snack.

Original recipe here:

  • 3 mashed bananas
  • 1/3 cup apple sauce
  • 2 cups oats
  • 1/4 cup almond milk
  • 1/2 cup raisins
  • 1 tsp vanilla
  • 1 tsp cinnamon

preheat oven to 350 degrees. bake for 15-20 minutes.

[kim G]

Spinach Muffins – freezer friendly!

Hey Gang~

This makes a great snack to grab-n-go.  I’ve kept them in the freezer and took out a few at a time.

Recipe comes from Weelicious:


  • 1/2 cup unsweetened applesauce
  • 1 flax egg
  • 2 teaspoons vanilla extract
  • 1 cup fresh spinach, packed
  • 1/3 cup sugar
  • 2 tablespoons vegetable or canola oil
  • 1 1/2 cups spelt flour (or other kind)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat oven to 350 F.
  2. Place the first 6 ingredients in a food processor and puree.
  3. Place the remaining ingredients in a separate bowl and combine.
  4. Pour the spinach puree in a large mixing bowl.
  5. Slowly mix the dry ingredients into the wet until combined.
  6. Scoop batter into a greased mini muffin tin, filling each cup 2/3 of the way.
  7. Bake for 12 minutes.

[Kim G]