Tasty Tuesday: PB Granola Bars

Tasty Tuesday- 5 Ingredients or Less Series 🥳

Today’s recipe is a classic: peanut butter granola bars! A healthier take on the classic Chewy bar so you can feel confident that you are giving your kiddos (or having for yourself) a good, quality snack. We encourage making these as opposed to buying them at the store due the difference in ingredients.

Store bought bars tend to have a ton of chemicals and preservatives in them, where as this recipe calls for 5 staple ingredients you probably already have! Not to mention the difference in calories, sugar, and sodium- all things you can control when you make it yourself!!!!!

Check out the recipe in the PDF image above!

Tasty Tuesday: Homemade Vanilla Almond Milk

Another recipe with 5 ingredients or less coming at ya!
Today’s Tasty Tuesday is homemade Vanilla Almond Milk 😋
Perfect to in coffee, smoothies, with cereal, or just to drink plain!
The benefit(s) of almond milk is that it is of course good for those who don’t process dairy products well, and it is typically lower in artificial sugars than regular cow’s milk is. In fact, this recipe is completely free of artificial sugars!
2 cups raw unsalted almonds, soaked overnight in enough water to cover the almonds
6 cups water
3 fresh Medjool dates, pitted
2 teaspoons good quality pure vanilla extract
Pinch of sea salt

– Drain and rinse the almonds, discarding the soaking water. Rinse.
– In a high speed blender, combine the rinsed almonds, fresh water, dates, vanilla and a pinch of sea salt. Blend on high for 1-2 minutes.
– Strain using a nut bag or clean tea towel, squeezing all the liquid into a large clean bowl. Transfer to a glass bottle and refrigerate.
– Will keep, refrigerated, about a week. Shake to combine before using.

Tasty Tuesday: Roasted Garlic Hummus

Introducing a new Tasty Tuesday series: 5 Ingredients or LESS!
Over the next few Tasty Tuesdays, we will be featuring recipes that include 5 (or less) simple, commonly found ingredients.
To start, we have Roasted Garlic Hummus.. which we have found to be excellent not just with veggies, but on sandwiches, with potatoes, with whole wheat crackers, on toast, and just about anything you want!
Garlic has been known to have certain phytochemicals, which help prevent cells from being damaged that could potentially lead to cancer! Garlic also is an awesome antibiotic to help reduce risk of infection. Basically, garlic is a super food!
Let us know how you use hummus!
1 bulb of garlic
2 teaspoons olive oil
1 540 ml can of chickpeas drained and rinsed
2 teaspoons tahini
juice of one large lemon
3-4 tablespoons olive oil
Salt to taste

– Preheat your oven to 375 degrees Fahrenheit and slice the root end off the bulb of garlic.
– Place the garlic on a parchment lined baking sheet, cut end up, and drizzle with the olive oil.
– Roast the garlic for about 25-30 minutes or until it’s soft and slightly browned.
– Remove the garlic from the oven and let it cool slightly before squeezing the roasted cloves out of their skins and into the bowl of your food processor.
– Add the chickpeas, the tahini, lemon juice and sea salt, and blend on high speed until the mixture is creamy and smooth.
– While the food processor is running, drizzle in the olive oil until the hummus becomes even more creamy and pale in color
– Enjoy!

Recipe adapted from: The Busy Baker.

Tasty Tuesday: PB and J Tacos

Are you desperate for meals your kids can make for themselves? Us too. 😅
Thankfully, for today’s Tasty Tuesday, we have not just an easy lunch for them, but a meal that is fun and healthy!
We have PB & J Tacos! Who doesn’t love PB and Js? Or tacos?!
This is also an excellent way to sneak some fresh fruit in, whether from your local farm, your own garden, or the farmer’s market, there surely is not a shortage of fresh berries right now.
1 slice Bread (we recommend whole wheat, but anything works)
2 Tbsp Creamy Peanut Butter
2 tsp Jam
1 Strawberry, diced
6 Blueberries
**Feel free to add any other fruit!

Use a large cup or a large circle cookie cutter to cut the biggest circle you can out of the slice of sandwich bread.

Use the side of the cup or a rolling pin to lightly roll over the bread flattening it slightly (don’t press hard you just want it a little flatter than usual).

Spread peanut butter on the bread, then spread jam.

Fold up bread into taco shape and top with strawberries and blueberries. Enjoy!

Recipe: homemadeinterest.com

Tasty Tuesday: Campfire Nachos

Want to forget about adulting for a while and take the family camping?
We hear you. And today’s Tasty Tuesday will help make sure you still eat well while camping!
Campfire Nachos- a crowd-pleaser, easy to assemble, and can be personalized to any diet or tastes. All you need is a cast iron skillet or a dutch oven, some chips, cheese, tomato sauce, and veggies. Scroll down for recipe!
1 tablespoon neutral flavored oil
½ lb tortilla chips
1 (7.75 oz) can tomato sauce
1 cup shredded cheese
1 (14.5 oz) can black beans, drained
1 large avocado, cubed
4-5 green onions, sliced
handful of fresh cilantro, chopped
1 small lime, cut into wedges

Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
For the first layer, evenly spread ⅓ of the chips into the dutch oven or skillet, topped with ¼ can tomato sauce, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
For the third and final layer, use the remaining ⅓ portion of chips, ½ can tomato sauce, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
Cover the dutch oven or skillet and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.

Recipe adapted from: Freshoffthegrid.com

Tasty Tuesday: Strawberry Mango Chia Popsicles

Who doesn’t like a nice cold treat for dessert, or a mid day snack, or even breakfast (we don’t judge!)? Today for Tasty Tuesday we a yummy, fruity, yet healthy Popsicle recipe. Bonus- it’s super easy!
With nothing but fresh fruit and chia seeds for added fiber (good for balancing that blood sugar and for keeping you full), these are the perfect treat.
1 1/2 cups strawberries (fresh or frozen)
1 1/2 cup mango pieces (fresh or frozen)
1 1/4 cup coconut water (or normal water!)
4 tsp chia seeds
1 tsp honey (optional)

Puree strawberries (fresh or frozen) with half of the coconut water in a blender or food processor.
Taste the mixture and blend in honey to desired sweetness, if needed.
Stir in 2 tsp of chia seeds. Set aside.
Puree mango (fresh or frozen) with the other half of the coconut water in a blender or food processor. Taste the mixture and blend in honey to desired sweetness, if needed. Stir in the remaining 2 tsp of chia seeds.
Alternately pour each fruit mixture (for a marbled look) into popsicle molds and freeze until set.

Recipe from: Dessert now, Dinner Later!

Tasty Tuesday: Fresh Tomato Bruschetta

Happy Tasty Tuesday, everyone!
What beautiful weather we have been having! One of our favorite ways to spend time in the sun doubles as a great way to get healthy- having a garden! Not only do gardens provide a family with veggies for months to come, but can also serve as great responsibility for the littles. Today we have a recipe that utilizes fresh tomatoes and fresh basil, both of which can be grown in summer in WI.
3 1.2 cups fresh tomatoes, diced
1/4 cup fresh basil, chopped
4 cloves garlic, minced
1 teaspoon white balsamic vinegar
1 Tablespoon olive oil
sprinkle of sea salt, to taste

Combine all of the ingredients in a bowl. Cover and refrigerate for about 3 hours to let the flavors intensify.
Serve over baguette slices, grilled chicken, crackers, salad, or just bread! Enjoy.

Recipe from: An Affair from the Heart

Tasty Tuesday: Grilled Chicken and Strawberry Salsa

It’s the pre-Memorial Day Tasty Tuesday and I thought it appropriate to share a tasty and healthy summertime recipe! Great for grilling with nourishing ingredients – this one is sure to please.

Cilantro Lime Grilled Chicken with Strawberry Salsa


For the strawberry salsa:
1 pound strawberries, diced (~2 cups)
1/4 cup red or green onion, finely diced or sliced
1 jalapeno, finely diced
1 lime, juice and zest
2 tablespoons cilantro, chopped
salt to taste

For the cilantro lime grilled chicken:
1 pound boneless and skinless chicken breasts
2 limes, juice and zest or 1/4 cup lime juice
1 tablespoon oil
2 tablespoons cilantro, chopped
1 clove garlic, grated
1 jalapeno, finely diced (optional)
salt and pepper to taste


For the strawberry salsa:
Mix everything and enjoy!

For the cilantro lime grilled chicken:
Marinate the chicken in the mixture of the lime juice and zest, oil, cilantro, garlic, jalapeno, salt and pepper for 30 minutes to overnight.
Grill the chicken over medium-high heat until cooked, about 3-5 minutes per side.

Serve topped with the strawberry salsa.


Tasty Tuesday: Homemade Lara Bars

Welcome to another Tasty Tuesday! This week’s recipe is great to have around the house for a healthy, low-sugar snack. Not sure about you, but the snacking level has gone way up in our house lately!


1 1/2 cup pitted Medjool dates, packed
1 cup roasted peanuts, unsalted
1/2 cup raw cashews
pinch of sea salt
1/3 cup vegan chocolate chips

1. In a food processor blend dates, peanuts, cashews, and salt until nuts are broken into tiny pieces and the dough sticks together when pressed.
2. Transfer to a small bowl and mix in chocolate chips.
3. Place dough in between two pieces of parchment paper and roll smooth to about 1/2 inch thick, straightening the sides as you roll to form approximately a 8×8 square.
4. Refrigerate for at least one hour. Cut into 12 equal bars. 5. Cover with plastic wrap and store in the refrigerator.

Tasty Tuesday: Loaded Chicken Nachos

It’s Tasty Tuesday and Cinco de Mayo today! Celebrate at home with this healthy twist on loaded nachos – piled with chicken and vegetables!

Chicken Taco Meat – keep things super simple using taco seasoning and a little bit of water.
Peppers – any and all bell peppers work for this recipe.
Onions: a little bit of onion goes a long way.
Beans – Black or pinto. Use your fav and don’t look back!
Shredded Cheese
Corn – Grab a can or grab a bag of frozen corn. Corn will add just the right amount of sweetness to your nachos.
Other toppings – feel free to pile on any other toppings you may have at home (tomatoes, avocado, etc.)

1. Spread a layer of chips on a baking sheet.
2. Add half the cooked chicken taco meat along with half the veggies, beans, and cheese.
3. Add another layer of chips on top of that.
4. Then another layer of meat, veggies, beans, and cheese.
5. Bake this chicken nachos recipe at 400ºF for around 10 minutes followed by a few minutes under the broiler.