Guilt Free Snacks and Suppers For The Littles


This time of the year it’s hard to avoid sugary treats—the parties, the festivities and the gift boxes that come home from work. Everything is delicious, but not very nutritious! Here are a two yummy snacks you can make for your littles to enjoy guilt free, and you’ll want to snag some, too!



2 medium bananas, mashed

1/4 cup melted coconut oil

1/4 cup maple or coconut sugar

1 teaspoon vanilla extract

1 egg, whisked

2/3 cup almond flour

1/3 cup Vanilla Primal Fuel

1/4 cup tapioca or arrowroot flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup cacao nibs

1/4 cup sliced almonds


Preheat oven to 350 degrees F. Grease an 8x8 baking dish.

Mix all ingredients together, except for cacao nibs and sliced almonds. Fold in cacao nibs then pour batter into baking dish. Sprinkle sliced almond on top.

Place in oven and bake for 25-28 minutes, until middle is set.

Let rest for 5-10 minutes before slicing and serving.



1/2 cup Vanilla Primal Fuel

1 tablespoon coconut sugar

2 tablespoons coconut flour

2 tablespoons coconut butter, melted

1 heaping tablespoons almond butter

2 tablespoons almond milk (or coconut milk or water)

1/2 teaspoon vanilla extract

pinch of salt

2-3 tablespoons Enjoy Life Mini Chocolate Chips


In a bowl, mix together protein powder, coconut sugar, and coconut flour.

Then add coconut butter, almond butter, almond milk, vanilla extract and a tiny bit of salt.

Fold in chocolate chips.

Use a cookie scoop to make 8-9 balls. Firmly roll them keep them from falling apart.

Place in the refrigerator to set and store in the fridge.

 We want our kids to eat healthy, satisfying meals, but that can be a struggle sometimes. Here are two easy meals that are colorful, yummy and packed with protein and nutrition! They will gobble them up, and so will you!



2 pounds ground chicken*

1 medium zucchini, shredded and the liquid squeezed out (250 grams)

1/2 cup chopped onion (60 grams)

1/4 cup coconut flour

2 tablespoons Italian seasoning

1 tablespoon garlic powder

1/2 tablespoon red pepper flakes

salt and pepper, to taste

2 cups marinara sauce, divided


In a large mixing bowl, mix together chicken, shredded zucchini, onion, coconut flour, Italian seasoning, garlic powder, red pepper flakes, and salt and pepper until well combined. Using a tablespoon as a scoop, form into 1-1 1/2 inch-sized balls.

Pour 1/2 cup of the pasta sauce on the bottom of your slow cooker. Place meatballs on top. You will probably have to stack them on top of each other, which is fine. Pour the remaining sauce (1 1/2 cups) on top.

Set slow cooker on low for 6-8 hours or on high for 4 hours. Once done, carefully remove (some might be a little stuck to each other since they are stacked on top) and serve with zucchini noodles or pasta.




4 cups cubed butternut squash

2 tbsp. ghee

1 15oz can organic pureed pumpkin

1 15oz. can organic full fat coconut milk

16oz. chicken or turkey bone broth

2 tbsp. fresh chopped ginger

1/4 tsp. ground sage

1/4 tsp. cinnamon

1/4 tsp. thyme

1 tsp. pink himalayan sea salt


In a large dutch oven on medium heat, add the ghee with the cubed butternut squash. Saute until soft and easily pierced with a fork.

Add the ginger, pumpkin, coconut milk, bone broth, and seasonings.

Using the immersion blender, puree ingredients together in the pot until smooth.

Turn the heat to high and bring to a boil. Once soup reaches a boil, reduce to a simmer for 10-15 minutes for flavors to set.


Brooke Rozmenoski, Beets and Babes



Blessing OyeleyeComment