Peanut Butter Breakfast Bars with Chocolate Chips and Walnuts

Peanut Butter Breakfast Bars with Chocolate Chips and Walnuts 

breakfast bars main

AND, YES!!! They are Gluten Free! I wanted a grab & go treat for busy mornings that was softer than a granola bar yet denser than bread. I couldn’t find one that I loved anywhere so I crafted my own. First attempt. Nailed it! (At least I think so anyway)

  • 2 cups quick cook oats – certified gluten free
  • 1 cup gluten free multi purpose flour
  • 1/3 cup chocolate chips
  • 1/2 cups walnuts, chopped small
  • 2 teaspoons cinnamon or dessert spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon mineral salt
  • 1 1/2 cups almond milk
  • 3 tablespoons maple syrup
  • 3 tablespoons crunchy peanut butter
  • 1 cup pureed apple
  • 1 large egg
  • 1 teaspoon pure vanilla extract – or scrape seeds from 1 bean
  • 2 large bananas, smashed
  • dab of butter for pans
  1. Preheat oven to 375 degrees.
  2. Lightly coat two bread pans with real butter.
  3. In a medium bowl, stir together the oats, gluten free flour, chocolate chips, walnuts, cinnamon, baking powder, and salt. In a separate large bowl, combine the milk, apple puree, banana puree, egg, maple syrup, peanut butter, and vanilla.
  4. Pour the dry ingredients into the wet mixture and stir to combine. The batter will stiff but moist.
  5. Spread batter into the prepared baking pan.
  6. Bake for 30 minutes or until thickened and a toothpick inserted in the center comes out clean.
  7. Cool, cut into bars, and serve.

Makes 10 bars or 20 squares for tiny hands.




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Call it dessert by spreading some chocolate on top 😉


breakfast bars chocolate


Celery Lemonade Electrolyte Drink

lemonade electrolyte

Unless you purchase an all natural Sports Drink without any added sugars, flavors and colors, chances are you’ll be getting a good dose of nastiness that isn’t too “sporty”. Our bodies require a certain balance of minerals and electrolytes to remain properly hydrated. This can be especially delicate and crucial in times of intense  physical activity or other strain, such as illness. I tell my kiddos to drink until their lips feel soft and  juicy and then drink often enough to keep them feeling that way. If your lips are dry or if thirst is felt, you are already dehydrated.

Below is a fantastic homemade electrolyte drink that is featured in my SUPERHERO SMOOTHIE BOOK.

lemonade celery blender


4 ribs of celery snapped in half

1 large lemon, cut in quarters (peel on or off)

1 Tablespoon of honey

dash of mineral salt

6 cups of water


Blend celery, lemon and water in a high speed blender until you reach a smooth consistency.

Then, strain the pulp though a nut milk bag or sieve.


lemonade electrolyte pulp

Put the juice back in the blender. Add one tablespoon of honey and sprinkle in a touch of mineral salt.

lemonade electrolyte honey

Blend on low. Serve and in*joy 🙂

Candied Apples – Raw and Healthy


This fun fall treat is best when kids assemble and decorate outside for ooey gooey fun!

Caramel Glaze

  • 1 ½ raw honey
  • 4 dates, pitted, soaked and pressed dry
  • Pinch sea salt
  • ¼ teaspoon cinnamon or other desert spice blend

Blend all ingredients in a high speed blender for 20 seconds. Chill in freezer to thicken. Smear it on the apples until evenly coated all over. Roll in nuts and/or shredded coconut. Keep chilled or serve immediately.

Roasted Root Veggies

ca127_hironan4roasted carrots


There is something about Super Veggie Gal’s hair that made me crave roasted carrots right away! I’ve been making these almost daily since we designed her. I cut them small and use plenty of oil so they get that coveted crusty edge. We like to munch on them as if it was popcorn. In the picture below, you will see how I serve them with sauteed greens when we want them as a meal instead of a snack.

veggies sauteed green


Roasted Root Veggies

1 pound carrots, cut small

3 red and golden beets, diced

1 onion, diced

As much garlic as you LOVE, chopped small

1 – 2 tablespoons olive oil

juice of 1 -2 lemons

teaspoon thyme

few generous dashes of mineral salt

Preheat oven to 425 degrees. Mix the lemon juice, thyme and salt in with the olive oil. Then, pour this over all veggies until each piece is evenly coated. Spread out in a baking dish and cook for about 30 minutes or until tender, stirring them and tossing them around halfway through.

Best if served immediately after cooling 🙂

I also like to serve mine over sauteed greens. They add a beautiful vibrant color.