Homemade Fruit Snacks

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We’ve been giving Indira whole foods for a few months now, simply because she prefers them over purées and would much rather feed herself than be spoon-fed. Girl knows what’s up.

So far her favorite foods are mainly in the fruit category—oranges and blueberries ranking supreme. She adores these fruit snacks as well, and I feel good about giving them to her because they contain collagen, an essential nutrient in helping keep our bodies healthy and growing. Definitely recommend giving it a try if you’ve never used it before.

Homemade Fruit Snacks

A few notes: For the juice, I like 1/2 cup orange juice and 1/4 cup lemon juice. For the berries, frozen raspberries are my favorite. You can skip the honey/sugar if your fruit is really sweet, though gelatin has a way of reducing the overall sweetness in the end product, so a little bit extra can help. Finally, if you’re using raw honey, don’t heat it—just add it at the very end. // Yield: About 40 bite-size snacks

3/4 cup fruit juice
1/2 cup unsweetened applesauce
1 cup berries
5 tablespoons Vital Proteins gelatin (or other unflavored gelatin)

2 tablespoons honey or sugar, or a few drops of liquid stevia (optional)

Combine about half of your juice (just eyeball it), applesauce, and berries in a blender and blend until smooth. Pour into a saucepan and heat until hot, but not boiling.

Combine gelatin with remaining (cold) juice, whisking to combine well; make sure there are no lumps. Note that this is how Vital Proteins gelatin works best–you combine it with cold liquid, then whisk in hot. Your gelatin may differ so revise accordingly.

Slowly whisk hot fruit-juice mixture into gelatin, whisking until well combined. You may need to return it to the blender if there are lumps.

Pour into a small glass baking dish (no need to grease) or silcone molds. I fill one little silicone heart mold and pour the rest into a small 3-cup glass baking dish. Refrigerate for a few hours until firm, then remove with a spatula (it should come out as one piece with some careful prodding) and cut into bite-size pieces or use a cookie cutter to make shapes if you’re feeling extra fancy.

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What’s Been Cooking

Park Walk

It’s been another busy month around here, with more work trips (this time to L.A.) and time spent outdoors enjoying the last of the fall foliage (photo above Suraj took on one of our many walks at a park nearby). This week, I’m off to Buffalo for Thanksgiving and am really looking forward to the break.

I don’t have a set recipe for today, but thought I’d just share some links to things I’ve been cooking these past few weeks, in case anyone is looking for inspiration:

–These sweet potato waffles are my new fav. I made this recipe for the first time a few weeks ago, after finally buying a new waffle maker, and they’re awesome. We have a stash stored in the freezer and they are excellent re-toasted and spread with peanut butter and fig jam (trust me on this one…).
–For a quick, ready-made lunch solution, I made a big batch of these freezer burritos a few weeks ago and can’t recommend them enough. I kept them vegetarian and used sour cream, refried black beans (this recipe), brown rice, sauteed ripe plantains, and cilantro for my filling. They reheat in about a minute in the microwave. Suraj is a huge fan. I may do another batch soon, with scrambled egg, for a breakfast version.
–This wild salmon soup is a staple for us, and is especially easy to throw together when I have homemade broth on hand. We usually use potatoes in place of the squash.
–I thought I didn’t like teriyaki until I tried this recipe, and now I’m a total convert. It’s SO simple and SO good. We had it for dinner last night with garlicky green beans. You can get chicken with the skin on (vital for this recipe) at Whole Foods; it’s in the sealed packages.

As for Thanksgiving, here’s a few things I’m taking home with me, as well as what I’ll be making there (each of my siblings is bringing a dish or two, and my mom’s got the rest…homemade pies included. So excited!):

broccoli cheese bites. Super easy to throw together and will be a good breakfast/snack during my 8-hour drive. Would also make a great appetizer if you did them in mini-muffin pans.
butternut squash and orzo salad. I’ve had this recipe bookmarked for months, after my friend Jess sang its praises. She was right; it’s great! I’m packing a huge container and we’ll likely eat it for a few lunches this week. I subbed feta for the blue cheese.
hummus. This is something I seem to take home and on vacation without fail (mainly because my sister loves it as much as I do). This recipe is my go-to; it’s so smooth! I add a little more water and/or olive oil at the end, and it’s done it about 30 seconds in my Vitamix. We’ll probably have it with salad and pita at some point. (Sidenote: Have you ever had pizza with hummus for dipping? You’ll never eat it any other way once you do.)
Italian vinaigrette. Is it weird that I am packing my own salad dressing to take home? Well I don’t care if it is because this is my new favorite dressing and I can’t imagine any salad without it. I also plan on using it in a panzanella (bread) salad I’ll make while I’m there, for which I’ll use this sourdough for the bread.
s’mores cupcakes. I made these a few weeks ago for a Halloween party, and they were a total hit. I’m going to make them again at Thanksgiving, for the kids (in hopes that they will eat them instead of all the pie).

Hope everyone has a fantastic holiday!

Thanksgiving Table

 

Garlicky White Beans in Olive Oil

White Beans 2

Between work and weekends away, September was full. I started the month by participating in two back-to-back swim races—the first a 2-mile swim in the Merrimack River, and the second a 1.4-mile ocean swim in Cape Cod. I should probably preface this all by first telling you this: swimming in races, or competitively at all, is very new to me. I’ve never been on a swim team, or done a triathlon, or anything like that. I swam a lot as a kid, but that’s about it.

My close friend, Jen, however, is an accomplished swimmer and equally great cheerleader. After a few lessons with her last year (in which I actually learned to breathe properly while doing laps—eureka!), I felt good enough to try the 1-mile version of the Merrimack swim. I survived, and vowed to do it again this year, only this time aiming to complete the 2-mile stretch instead of the one. I also decided to finally join her for the ocean race, which I wussed out of last year because 1) shark sightings, 2) choppy waves, and 3) fear of swimming the wrong way into the great abyss.

Swim Race

Alas, both were great events. Exhausting and humbling too (the 60-70 year old bracket is NO JOKE). My favorite by far was the ocean swim. Over 400 swimmers, amazing views, great crowd, and a chance to swim in the open ocean—it was a really cool 53 minute moment.

After the swims followed a work trip to Pennsylvania (during which I also visited my sister and her family, woohoo), and then my birthday. And here we are. October. One of my very favorite months. For eating and for just being. And also for wearing scarves.

Continuing on this fall theme, I’ve wanted to post this recipe for white beans for a while now. I have been making them for years and it’s another staple in our house, especially in these cooler, heartier months. We eat beans and lentils a lot, a fact which I’m sure I’ve mentioned before. They’re such a great protein source and I find them especially perfect for incorporating into packed lunches.

This particular recipe is dead easy too—cook your white beans (or use canned), then simmer them in olive oil, garlic, and maybe a few spices until they’re silky smooth and flavorful. The recipe is very similar to the garlic confit I talked about here (tip #7), but probably even more versatile. You can eat the warm beans and oil with bread, toss with pasta, mix into salad (the oil is an instant dressing), spoon over cooked chicken and rice, or purée into hummus. And because oil is a natural food preserver, you can keep a jar in your fridge indefinitely, pulling it out whenever inspiration, or time, is running low.

Garlicky White Beans in Olive Oil
You can always use canned white beans in place of cooking your own—I just prefer doing it myself as it’s cheaper and I prefer the taste. If you end up cooking too many beans, just toss the extra in a freezer bag and lay flat to freeze (as I mention here—see tip #4), then crack off a chunk whenever you need them.

1 cup dried white beans (navy, cannellini, “small white,” or whatever you like), soaked overnight in water
Olive oil (I prefer “light” not extra-virgin for this, because you’re heating it)
Kosher salt
6 to 7 cloves garlic, peeled and left whole
Spices: red pepper flakes, dried basil, oregano, etc.

[If you’re using canned beans, skip directly to the next paragraph.] Drain and rinse the soaked beans and transfer to a cooking pot. Cover with at least one inch of water and bring the pot to a boil. Reduce to a simmer and cook until tender—this usually takes around 20 to 30 minutes but will depend on the size of the bean and how long you’ve soaked them for. You want them cooked all the way through and somewhat tender, but not falling apart.

Drain the beans well and return to the pot. Cover with enough olive oil to cover by about 1-inch. Yes, it’s a lot of oil, but it can be used/re-used in tons of ways! Even if you end up eating all the beans out of it later, the garlic-infused oil that remains is great as a salad dressing, as a bread dip, or drizzled over pasta.

Heat the beans and oil on low until you start to hear the oil sizzling a bit, but not popping like crazy, which would be dangerous. Add the salt (a generous amount—I probably use a teaspoon of kosher salt at least), garlic, and any spices you like. I use the three spices listed above—a big pinch of each. You’ll have to taste as you go along for seasonings, but just add whatever looks good to you. You could also add garlic powder, fresh herbs, or even a few tablespoons of pesto.

Cook on low for 20 minutes or so, until the seasonings are fragrant and the beans are really tender—it’s okay if they start falling apart. Just be careful not to let the garlic brown (instead of leaving them whole, you can also finely grate/microplane the cloves, which allows them to just melt into the oil—both are excellent).

Once the beans are silky smooth, remove from heat, cover, and let sit until warm but not hot. Serve however you like (see suggestions above), or transfer to a large glass jar and refrigerate—it will last indefinitely so long as the oil is covering the beans completely. I’d argue it even gets better with age.

White Beans 3

Cream Scones

Scone 5

This scone recipe is one of the only recipes I know by heart. I’m not sure how long I’ve been making them—it’s probably creeping up on a decade now—but I can tell you this: every person I have ever made them for has either 1) requested the recipe, and/or 2) requested that I bring them to all future gatherings. This includes people who 1) don’t normally cook, and/or 2) say they “never thought they liked scones.”

The secret lies in the cream. Use any other liquid—milk, buttermilk, half & half—and they’re just not the same. Use the cream and you’re in for the flakiest, tastiest, most delicate scone you’ve ever had in your life, I promise. Even fancy bakery shop versions pale in comparison.

I’m headed to the Adirondack Mountains in New York next week (vacation! finally!) to spend some time with my family, and these scones are already on our pre-planned menu (yes, my sister and I do this in advance to make everyone’s lives easier). We bring the scones frozen and unbaked (dried cherry and chocolate chip are this year’s options), and bake them up fresh in the morning. Scone and vacation bliss all rolled into one.

Unbaked Scone

Cream Scones
I first found this recipe on the Smitten Kitchen blog, but it’s originally from the America’s Test Kitchen Cookbook (which I own and love). I’ve tried countless other scone recipes in addition to this one, and none have ever held a candle to these. As I mentioned, I make the full batch then freeze the extras (cut and unbaked, as seen above). When needed, just bake them straight out of the freezer—adding a minute or two to the cooking time (no defrosting required). They are a freezer staple and especially convenient when hosting overnight guests.

2 cups (10 ounces) unbleached all-purpose flour (I’ve tried subbing half whole-wheat and it’s good, but not quite the same)
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled butter, cut into 1/4-inch cubes
1/2 cup chocolate chips, chopped nuts, or chopped dried fruit
1 cup heavy cream (I like Trader Joe’s brand or High Lawn Farms because they are the only two I’ve found without stabilizers or additives)

Adjust oven rack to middle position and heat oven to 425°F.

Whisk flour, baking powder, sugar, and salt together in large bowl.

Using a pastry blender (this is what I use) or your fingertips, quickly cut butter into flour mixture until mixture resembles coarse meal, with a few slightly larger butter lumps; when doing it with your fingers, just quickly rub the flour-coated butter pieces between your thumb and middle finger, almost like you’re snapping your fingers. The goal is to create thin little sheets and pea-sized flecks of butter, so work quickly. You do not want the butter to melt or soften at all (the coarse, cold bits are what make the scones flaky)—it should not be uniform in texture.

Stir in chocolate chips or add-in of choice.

Pour the heavy cream over the mixture, and mix with a rubber spatula or fork until dough begins to form, about 30 seconds. Transfer dough and all dry, floury bits to your countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Try not to overwork the dough. You still don’t want those butter bits to melt.

Form dough into a large square or circle and cut into 8 wedges or squares. You can also just scoop out the dough using a large ice cream scoop if you prefer rounds.

If you don’t want to bake all the scones at once, place the extras on a sheet and transfer to the freezer. Once frozen, transfer scones to a plastic bag for future baking.

For those you want to bake right away, place rounds or wedges on an ungreased baking sheet. Brush with milk or cream and sprinkle with coarse sugar if desired. Bake until edges are slightly browned, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature, within a few hours of baking them (scones are one of those things that don’t keep very well—though they can be saved by a little reheat in the toaster oven if necessary).

Note: If you have extra cream and you’re not sure how to use it up, just put half a cup or so in a mason jar and shake vigorously until the “sloshing” noise subsides and the cream has turned from a liquid into soft-whipped cream. Add a spoonful of sugar and shake a little more. Voila, fresh whipped cream! Put it on your scone with jam or stewed berries (as pictured below).

Scones 4

My Top 10 Kitchen Tips

Slicing bread for the freezer (Tip 5).

Slicing bread for the freezer (Tip #2).

Conversations about food are, not surprisingly, some of my favorite conversations to have.

But conversations about food that happen while in the act of cooking—now those are the very best.

They begin, of course, in the kitchen, the invariable place where people linger, no matter how much bigger/cooler/quieter any other room in the house. They’re conversations that are a little of this and a little of that (How’s your mom doing? Where’s this wine from?), jumping around like the cooking itself. But through them, bits of knowledge and cooking “style” emerge. I’ve never seen someone cut an onion like that!, or, I love this little butter knife, or, How do you keep your cilantro fresh for so long?! 

The answers to these questions come from years of cooking, or notes from a grandmother’s cookbook, or a friend’s recommendation, or something somebody once read in a magazine at the doctor’s office. Kitchen fairy dust. We take them home and apply them to our own cooking, adapting as we see fit, and perhaps even re-telling to future guests at our own table.

With that in mind, I’m sharing ten of my favorite cooking and kitchen tips here today. They’re quite a mish-mash and some you probably already know, but perhaps you’ll find a few you can hang onto. Feel free to share your own in the comments as well! 🙂


My Top 10 Kitchen Tips

  1. When prepping for a meal, keep a mixing bowl on the counter just for garbage/scraps. That way you’re not walking to the trash every five seconds to throw peels and onion skins away. I seriously couldn’t function without doing this and the garbage can is only about 3 steps away, ha. Just dump out the bowl once full, or at the end of cooking.

  2. Keep a loaf of sliced bread in the freezer. Whenever I make homemade bread, or buy a nice artisan loaf from the store, I slice it all and put it directly in the freezer. That way nothing goes stale and we always have bread—very important considering toast is my favorite breakfast item. Sliced bread defrosts in no time, so all you need to do is take it out a few minutes before mealtime (or put it directly in the toaster). To serve warm, just wrap in foil and put in a 400°F oven for 10 minutes or so. // As for bread ends and crusts certain people despise, I save them in a bag in the freezer. When it’s full, I pulse in the food processor for instant breadcrumbs, which I use for breaded chicken.

  3. Keeping on the freezer theme, keep a running list of all the things you have in your freezer. I keep mine in the Evernote app (see my screen shot below), so I can access the list anywhere. This is especially helpful when at the store, or when thinking about dinner at 3 pm and trying to figure out a plan. It really helps you use up stuff too, rather than letting it go to waste. Note: We have a small freezer (see photo below) and I’m able to fit all that stuff by stacking things flat and being completely anal about it, ha—though there is still a certain risk factor when you open the door sometimes, as Suraj will tell you, and it’s usually a full pint of Häagen-Dazs to the foot.

    Screenshot (5)

    You name, I have a list for it.

    Freezer

    Jenga, freezer edition. Lots of bread, burgers (veg and reg), broth, beans, grains (farro), and ice cream of course. The meats and veggies are in the back.


  4. Make double batches of grains, rice, and beans on a Sunday (or whatever day you have free), and freeze the leftovers flat in a gallon-size bag. I know I’ve mentioned this before (here), but I truly find this indispensable. Just last week, Suraj and I were eating leftovers for a quick work lunch and he mentioned that his curry would be great with rice, which we didn’t have in the fridge and had no time to make. I grabbed the bag of frozen rice out of the freezer, knocked off a chunk, and tossed it in his bowl. Such a lifelunchsaver. // Bonus tip: While you’re cooking up your grains, start washing and slicing up any produce you have the fridge. This little bit of prep work goes a long way on busy weeknights or when someone wants a snack. Sliced carrots, celery, and peppers are a favorite.

  5. When making homemade burgers, meatballs, or kebabs, add shredded zucchini. This keeps them from drying out, adds flavor, and makes them healthier. It also helps you use up zucchini if you’re lucky enough to have an abundance! I add 1 to 2 cups shredded zucchini for every 1 1/4 lbs meat (usually lamb or turkey). This makes at least 8 burgers for us, and I freeze half the batch for future dinners. // Since we don’t have a grill, we cook our burgers by first searing in a hot cast-iron pan, then transferring to a 400°F for 10 to 15 minutes. Perfectly cooked burgers every time, plus you can throw some potatoes into the oven around the same time for oven fries. This tip originally came from one of my favorite cookbooks, Jerusalem, and the author’s turkey and zucchini burgers (recipe can be found here if you’re interested).

  6. If you get stuck coming up with a new dinner every night, try at least establishing a “theme” each night and using that as a template. For instance, make Monday “meat and potatoes” night, Tuesday “pasta” night, Wednesday “international” night, and Thursday takeout. Then be creative within those parameters. I find this helps prevent burnout and keeps me from getting overwhelmed with ideas. Thursday, for example, is always “sausage and roasted veg” night for us because I have no time/energy by week’s end. This strategy can also be really useful for families with children, as it gives kids the structure they often crave.

  7. My favorite bread dip / oil for roasting vegetables / salad dressing: Garlic confit. It sounds fancy but is dead easy to make. Heat a cup of olive oil over low to medium heat. Add whole, unpeeled cloves of garlic (I add at least 20-25 cloves, or two small heads), a pinch of kosher salt, and any herbs you like (I just do red pepper flakes). Let simmer for 20 minutes. The cloves soften and can be pulled out of their skins and mashed onto bread or added to roasted veggies. The garlic-infused olive oil is pretty much amazing on anything, from meat to veggies to salad (with a little lemon juice). It also keeps in the fridge indefinitely (note that my oil solidifies once chilled, though not all olive oils do).  Garlic Confit

  8. My fastest, goes-with-anything dip: Greek yogurt + squirt of Sriracha. Dash of lime, cumin, and/or salt optional. I eat this with sausage (on Thursdays!), sweet potato fries, and basically any vegetable I can dip (cooked or raw).

  9. Save your strawberry tops (yes, the leaf part) and add them to a bottle of water. Leave overnight and the next day you’ll have delicious strawberry-flavored water. This works with actual berries too, but I prefer eating those! Use organic if you can, since you’re using the leaves. This is a great drink for parties, or when you’re bored with just drinking regular water.

  10. You can clean almost everything with a simple solution of vinegar + water. I measure equal parts of each, add in a few drops of essential oil (usually lemongrass and grapefruit, but anything will work), and put it in a spray bottle. I use this solution throughout the house, and even as a vegetable- and fruit-wash, usually diluted with a little more water. Vinegar is one of the best all-purpose, natural cleaners you can find.

Oh, and if you’re still wondering how I keep my cilantro fresh for so long (astute reader that you are), I wrap it in a moist paper towel, put it in a plastic bag, and keep it in the crisper drawer in the fridge. Lasts for a good two weeks that way.

I’d love to hear your favorite tips in the comments below!

Sofrito (a Dinner Savior)

Sofrito

It’s been a busy couple weeks around here. First I came down with some wicked virus that nearly knocked me out cold, then it was Suraj’s birthday (which we celebrated by way of a day-long music concert with friends and this cake), and finally it was off to Austin, TX for a work conference.

The conference was great and I got to meet up with a few of my wonderful authors, but my wallet was lost/stolen the first night we got there, while out exploring, and I’ve spent way too much since then trying to cancel and replace everything. Thankfully, I did make it through airport security sans ID (after some serious TSA questioning and a way-beyond-first-base pat down) and all is back in order now.

Despite that little setback, Austin was fantastic. The food was amazing, the vibe was welcoming and fun, and the city itself was beautiful. My top food picks, in case you ever plan on visiting, were Homeslice Pizza, Kerbey Lane Café (fried green tomato BLT, oh my), The Salty Sow (we magically got in without reservations, score!), Amy’s Ice Cream, Bangers, and Easy Tiger (amazing breads—I flew home with two loaves). Oh, and I also fell in love with Uber there. SO much better than taxis.

Coming back home from travel, I’m always anxious to get back into the kitchen, but rarely have the energy + groceries to jump in full-steam. That’s where my ultimate back-pocket recipe, aka sofrito, comes in. It is one of my freezer MUST-HAVES.

If you’re not familiar, sofrito is a simple Spanish sauce made of vegetables blitzed in a blender—mainly tomatoes, peppers, and onions. It takes almost no time to prepare but is the perfect avenue to any number of flavorful meals. You just heat, add in any meat, seafood, and/or vegetables you like, and serve with rice or pasta.

And just like that, you’re back in the dinner game.

Sofrito Meal

Sofrito
I like to make the full recipe here, then remove half, cool, and freeze in a gallon-size freezer bag (as I did with the broth here). That way I have one meal ready for now, and one I can make later. Along with the sweet bell peppers, we also like to add in a few Indian chilis, which I recommend if you like things hot. I’m sure other herbs like parsley would be welcome as well (this is a great way to use up CSA overflow!). If you’d like to thin down the sauce, just add broth or white wine. // Yield: 4 cups, at least

1 large can (28 oz) peeled plum tomatoes, such as San Marzano
2 red bell peppers (or 1 red + 1 green), roughly chopped
2 medium yellow onions, roughly chopped
5 garlic cloves, smashed and peeled
1 bunch cilantro, stems included
2 teaspoons kosher salt, plus more to taste
1/3 to 1/2 cup extra-virgin olive oil

Combine all ingredients except for olive oil in a blender or large food processor (or work in batches). Pulse until finely chopped. I like to be a little bit rough (as pictured), rather than totally smooth, but it’s up to you.

In a large pot, heat olive oil over medium-high until shimmering. Add mixture and cook, stirring occasionally, until thickened and reduced, 25 to 30 minutes (reduce heat if browning at edge). Add salt to taste.

If saving any portion for later, remove from pan, let cool completely, then transfer to an airtight container. Refrigerate up to 2 weeks, or freeze up to 6 months.


To turn your sofrito into meal: After the sauce has cooked down, add in any protein you like, such as chunks of boneless chicken or seafood, and cook until done. Our favorites are chicken thigh meat, mussels, shrimp, or a combination of seafood (such as Trader Joe’s seafood trio).

Serve hot with pasta or rice.


To make my all-time favorite sofrito meal (pictured): While the sofrito is cooking down, boil a pot of water for rice. Rinse 1 cup (or more) of basmati rice, then add to boiling water. Cook, at a boil, for 10 minutes, then drain and set aside. Keep warm in a covered bowl.

Peel 2 large, very ripe plantains and cut into slices. Salt the slices well and then fry in a little coconut oil until browned on both sides. This should only take a few minutes. (Fried plantains are SO easy, and SO delicious.) Set aside and/or cover with foil to keep warm.

Add peeled, uncooked shrimp to the simmering sofrito (we do about 20 to 25 shrimp) and one green pepper (cut into chunks) and cook for about 5 minutes, or until the shrimp is opaque and green pepper is somewhat tender.

Top sofrito with additional cilantro if you have it, and serve alongside basmati rice, fried plantains, and avocado (I like a little Greek yogurt on top of the plantains too).

Sofrito Meal 2

Healthy Snacks

Snacks 1

The perks of being a cookbook editor are probably pretty obvious—you get to read hundreds upon hundreds of great recipes day after day. Yes, it is fun—and yes, it is exhausting. I liken it to going to the grocery store and buying one of every single thing in the store. You can make so…many…things…! The possibilities are endless! But where do you even begin? What do you do?

Simple. You faint like an over-excited goat.

(Sorry, too great not to share.)

Really though, this is what actually happens: You bookmark all your favorite recipes while you’re editing, tell everyone at lunch about your grand cooking plans—then forget about it all completely by the time you’ve reached home at 7:30 pm. You eat Chipotle for dinner.

BUT WAIT!, months later, the printed book arrives and it’s like Christmas! You get excited all over again, go nuts with your arrow flags, and bring an advanced copy home to (finally) commit to the task.

You make many, many snacks (or smoothies, or one-pot dinners, or whatever the subject may be) and declare how much you love your job, and your authors. You text your coworker friends, email your author your thanks, and decide to write a post on your blog about it all, which, ironically, is probably how you came across the book idea/author in the first place (yep, a blog).

That was a fun ride, wasn’t it? #booklyfe

So back to the snacks. They come from a new book called The Best Homemade Kids’ Snacks on the Planet (yes I realize the title is wicked long—it is part of a series). The author, Laura Fuentes, and I are now working on our third book project together, which pretty much puts us in best-bud territory. Laura’s recipes are awesome, and the photos she and Alison Bickel churn out are amazing. Do I sound like a proud parent? Well, I am. Sometimes you have to gloat.

After finally getting my hands on a copy yesterday (there are quite a few of us fighting over them), I picked two recipes to make for myself. This was not an easy decision as 1) I LOVE snacks, a fact you may remember from this post, and 2) I was starving so all of the recipes seemed to be calling my name. I finally settled on one one super-simple, no-bake recipe (cookie dough balls) and one healthy baked treat (a granola-type bar). I loved them both so much that I asked Laura if I could share each of them here, and she of course agreed (best buds!).

Whether you’re making them for yourself or your kids, these are quick and easy recipes. They’re also filled with natural ingredients, and are about a zillion times better than the store-bought stuff, from both a taste and a nutritional standpoint. I’ll be making them weekly—until I’m swayed by the rest of my tabbed recipe pages, of course.

No-Bake Cookie Dough Balls
These are actually called “Winnie the Pooh Snacks” in the book, but I felt slightly creepy using that title as I was just making them for myself and thought Suraj might be a bit weirded out seeing a container with that label in the fridge. They’re so good though! Like a mix between a buckeye (minus the chocolate) and peanut butter cookie dough—but with all-natural ingredients. If you’re unsure on the coconut, I’d encourage you to try them anyway, as I didn’t find that flavor noticeable at all. Next time I’m adding a few mini chocolate chips too. // Yield: 8 to 10 balls

1/2 cup (112 g) creamy almond butter (I used ¼ cup almond butter + ¼ cup natural peanut butter—definitely recommend)
1/4 cup (85 g) honey
1/2 teaspoon vanilla extract
1/3 cup (27 g) unsweetened, dried coconut
1/3 cup (42 g) coconut flour* (see Note below)
1/2 teaspoon cinnamon

In a medium bowl, combine all ingredients, mixing until they form a ball of dough. If your dough is dry, add a little more nut butter or honey. If it’s too wet, add a little more coconut flour. (Mine was just fine.)

Scoop out tablespoon-size portions and roll into balls.

Place on a plate and serve immediately or refrigerate in an airtight container for up to three days.

Note: Coconut flour is available in grocery stores now, and is a great product to keep on hand. It contains no gluten and no grain, and is low in digestive carbs and high in fiber and protein. It contains only one, all-natural ingredient—coconut—but is actually very subtle (and slightly sweet) in taste, so even if you don’t like coconut, you really can’t detect much of that flavor. And because it’s so high in fiber, you only need a small amount in any recipes calling for it, as it absorbs a good deal of liquid/moisture.


Energy Bars (aka Homemade KIND Bars)
These fruit and nut bars are the perfect cross between a granola bar and rice krispie treat, and remind me a lot of KIND bars (only with fewer ingredients). Light enough for a snack, but still satisfying. Brown rice syrup is available in most grocery stores, usually near the honey. You can swap out pretty much any of the nuts or fruit with what you have on hand, as I did below. Note that when you take them out of the oven, they may seem too soft, but they set up more once they’re full cooled. You can cut them into either squares or bars. // Yield: 8 bars or 16 squares

1 cup (110 g) almonds, coarsely chopped (I used blanched, sliced almonds)
1/2 cup (48 g) sunflower seeds, chopped (I used a mix of hemp seeds, sesame seeds, and crushed peanuts instead, as I didn’t have sunflower seeds)
1/3 cup (6 g) crisped brown rice cereal (I used plain puffed white)
1/4 cup (35 g) raisins
1/4 cup (35 g) dried blueberries (I just used ½ cup chopped dried cherries for the raisins/blueberries)
1/8 teaspoon sea salt
1/4 teaspoon cinnamon
1/3 cup (115 g) brown rice syrup

Preheat the oven to 325°F (170°C). Line a square baking pan with parchment paper. (I greased it with a little coconut oil first so the paper would stick.)

In a large mixing bowl, combine almonds, sunflower seeds, brown rice cereal, raisins, blueberries, sea salt, and cinnamon. Pour brown rice syrup over nuts and fruits, using a spatula to evenly distribute the syrup throughout.

Pour mixture into baking pan. Place a second piece of parchment or waxed paper on top of mixture and press down to compact ingredients (I just used wet hands). Remove the top layer of paper.

Bake for 20 to 22 minutes, or until the bars begin to brown around the edges. Remove from oven and cool to room temperature.

Using excess parchment paper as handles, lift the bars out of the pan and place on a cutting board, paper side up. Peel off paper and cut into bars or squares. Store extras in the fridge. I like to wrap them individually in waxed paper so I can pack them in my lunch bag.

Snacks 4