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Crispy Spiced Chickpeas

Preheat oven to 400 degrees. Lay garbanzo beans on a paper towel and gently blot to dry. Add them to a baking sheet and toss with olive oil, garlic powder, onion powder, paprika, salt, and chili powder. Bake for 15-20 minutes until crispy.

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Kid Friendly Turkey Meatballs

Preheat oven for 350 degrees. In a pan, sauté onions with olive oil till translucent which is about 15 minutes. Let onions cool. Then in a mixing bowl add the ground turkey, oats, eggs, ketchup, parmesan cheese, parsley and tomato paste to the onions. Then gently mix all together with your hands until combined. Then start to form into small golf ball sized meatballs; about 24 meatballs. Place on a baking sheet lined with parchment paper and a wire rack sprayed with oil about 2 inches apart.

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No Bake Energy Oatmeal Energy Bites

In a large bowl, mix together the almond butter, coconut flakes, oats, and fig jam until well combined. Add in the chia seeds, hemp seeds, vanilla, and chocolate chips. You may need to use your hands to mix together. If mixture is too dry you can add a little more almond butter to help it stick together. If it’s too wet, add a little more oats. Form mixture into 12 balls and place in an airtight container. You can store these in the fridge for up to one week, or the freezer for one month.

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Kid’s Grilled Cheese

Butter 1 side of each bun. Lay 3 slices butter-side down on a work surface. Top each with 4 slices of cheddar. Top with the other half of the bun, butter-side up. Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve.

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Homemade Roasted Tomato Soup

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar. Scatter the thyme sprigs over the tomatoes. Roast until the tomatoes are wrinkled and soft, about 1 hour. Let cool until cool enough to handle. Discard the thyme sprigs. Gently peel off and discard the tomato skins. Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium heat.