Food

Roasted Cauliflower Popcorn

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This is a fun healthy twist on traditional popcorn for you and your family. It’s an easy way to get more veggies into your home and on your plate. Don’t skip the cheese and you can always add some crumbled bacon if you want another twist! Enjoy! 

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Roasted Cauliflower Popcorn

Ingredients

  • 1.5 pounds cauliflower florets, trimmed to bite-size pieces (about 5 cups)
  • 2 Tbsp EVOO
  • 4 tsp grated parmesan cheese
  • Salt and pepper to taste

Instructions

  1. preheat oven to 450 degrees. Toss cauliflower in a large bowl with EVOO; season to taste with salt and pepper. Cover baking sheet with parchment paper. Arrange in single layer on baking sheet.Roast in oven for about 15 minutes. Carefully turn cauliflower halfway through baking. Remove from oven and sprinkle with parmesan cheese.
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Foodie Birthday Giveaway Winner!

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Before we find out who won all of these goodies below, I want to thank each and every person for entering and following along on this journey. You have made it more fun than I ever imagined! So, thank you, thank you, thank you!

So who won ALL of this?

Vital Proteins Vanilla Collagennutpods Variety 3-PackBob’s Red Mill Organic Golden Flaxseed Meal

Stonyfield/ Bobs Red Mill Chia SeedVital Proteins Collagen Peptides, UnflavoredBobs Red Mill Flour Almond

Go here to find out! A huge thank you again to Vital Proteins, Stonyfield, Bob’s Red Mill, and nutpods for sponsoring this post! Happy Monday!

Melt In Your Mouth Crunch Bark

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Sometimes you just need a little crunch added to the sweetness cravings. Anyone else? This combo might have you a little confused (quinoa?!) but I proooomise it is worth a try! Instead of a million additives to a candy bar, this will satisfy you just the same. Bonus? It’s so easy to throw together in no time! Your kids could even mix everything together once you cook the quinoa. You can’t really mess it up and it’s a healthy snack for everyone! Also, who doesn’t love a chocolate peanut butter combo? 😉 

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Melt In Your Mouth Crunch Bark

Ingredients

  • 1/4 cup + 1 tsp quinoa
  • 1/2 cup creamy peanut butter
  • 1/4 cup coconut oil (not melted!)
  • 1 Tbsp cocoa powder

Instructions

  1. Line an 8x8 cake pan with parchment paper. In a medium-sized pan on medium heat, add quinoa. Cook for about three minutes or until lightly browned. Stir occasionally. While it is toasting, in a medium-sized bowl combine peanut butter, coconut oil, and cocoa powder. Stir until mixed. When the quinoa is finished toasting, set aside and let it cool. Once cooled, add quinoa to mixture and stir until mixed. Pour into pan and spread evenly. Place in the freezer for at least 45 minutes or until frozen. Remove and break apart. (One of the best parts other than eating it!) Store in a sealed container in the freezer. Enjoy!
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Foodie Birthday Giveaway

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Happy Sunday AND happy giveaway week! I am so excited to team up with some of my very, very, very favorite companies to give you a HUGE bundle of delicious goodies for my birthday week as a thank you for all of your support of this blog! One winner will receive the following:

  1. A Vital Proteins Vanilla Collagen. I use it in SO many of my smoothies, like this one if you like blueberries or this one if you are more of an orange lover!
  2. A set of nutpods Variety 3-Pack. I use this in my coffee every morning now.
  3. Bob’s Red Mill Organic Golden Flaxseed Meal. What don’t I use this in? I add it to almost all of my smoothies, some of my homemade breads, and snacks!
  4. $25 worth of Stonyfield products of your choice! I use their yogurt in my pancake recipe. Yes, pancakes! Pumpkin Pancakes. Apple Cinnamon Pancakes (My favorite lately!). Bacon Chocolate Chip Pancakes.
  5. Bobs Red Mill Chia Seed. I use this in all my smoothies or on top of fruit.
  6. Vital Proteins Collagen Peptides, Unflavored. Search my blog and you will find this often. 😉
  7. Bobs Red Mill Flour Almond (not pictured). I solely use this as my main substitute for regular flour and LOVE it! Be sure to check my recipes though for the ratio difference. 

This is over a $200 value for one winner! This would be such a fun way to start incorporate some of these ingredients into the way you eat or give to a friend or family member for their birthday, Christmas, or just because!

Starting today (and all week long) you can enter as many ways in the rafflecopter below.

If you already do one of the steps, you can help yourself to a free entry by clicking on that item. Simply click below on each item that you completed. There are extra points if you follow me on Instagram, tag a friend (or 20!) on my giveaway post on Instagram, subscribe to my e-mail list, or leave a comment on here! The winner will be announced next Monday, October 22nd!

a Rafflecopter giveaway

*Thank you to Vital Proteins, Stonyfield, Bob’s Red Mill, and nutpods for sponsoring this post. U.S. and Canada residents only.*

Breakfast Cookies

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Oh. My. Word. This combination is one I just love! Our freezer has been stocked with these lovelies for the last month because something about the smell when baking them awakens the fall senses. They are perfect paired with a glass of milk or a cup of coffee to start your morning off on the right foot. They can also be a grab-and-go snack or a bedtime goodie. (Almost) as always, the ingredients are clean and pack a punch of nutritional value for you and your family. This recipe is a keeper!

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Breakfast Cookies

Ingredients

  • 3 cups rolled oats
  • 1 cup sliced almonds
  • 1.5 cups crasins
  • 2 mashed bananas
  • 2 eggs
  • 3/4 cup ground flaxseed meal
  • 1/3 cup honey
  • 1/4 cup coconut oil (melted)
  • 1.5 Tbsp cinnamon
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line two baking sheets with wax paper. In a medium sized bowl, combine all dry ingredients. In a large bowl combine all wet ingredients (except the bananas) and whisk. In a small bowl mash the bananas and add to the wet ingredients. Combine the dry ingredients into the wet ingredients and stir. Scoop about one inch balls of the mixture onto the baking sheet. Use a fork to gently press down the top and then press down again perpendicular to the first fork crease. Bake for 15-20 minutes.
  2. *Makes two dozen cookies.
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The Silpat Baking Mat is amazing! Check it out, if you haven’t yet! Happy Friday!

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